Raw beans, a new product of coffee-- Harald, Ethiopia

New beans arrived! New beans arrived!

We love coffee, every time a new bean arrives, it is like welcoming a distinguished guest from afar! Coffee beans don't disappoint! This time Harald's old friend became a new friend. The king returned, and his majestic aura was better than that of the past!

Harald is no stranger to coffee lovers-excellent alcohol, chocolate bitterness and cedar aromas blend naturally, full of intense taste impact, lingering chocolate bitterness, yes! It is bitter sweet-sweet after bitter!

Of course, friends who know Harald better naturally also know his ugly appearance and uneven image. There are different sizes, immature beans, dried dead beans and broken beans everywhere. Sometimes you can also encounter stones and wood chips. The whole is yellowish green. It is also processed in the sun, but it is always not as delicate and tidy as the sun. It is fine that the long beans are different in size. The key is that some long beans look like---

Well, the above mocking words about Harald's appearance seem a little lengthy, but such a lengthy is actually because his long ugly appearance can transform into such a wonderful, unique, and wild taste after baking!

(Harar region is located in the east of Ethiopia, and the climate and water and soil are obviously different from those in the west)

Why? First of all, Harald's authentic native species retains the essence of coffee from thousands of years ago. The rich taste of long beans and short beans is beyond the reach of New World Coffee. In addition, unlike Sidamo, Harar's dry and hot climate, less rainfall, and unique local soil and water have created a unique flavor that is different from western Ethiopian coffee. Moreover, the unique solarization of the region adds sweetness and alcohol to the flavor, and the unwelcome earthy and wild notes combine with good taste if the intensity is right to form Harald's unique flavor. Of course, Harald is also graded. Traditionally, the highest-grade Harald is generally labeled Grade4 for tax avoidance, while the low-grade Harald is inferior in flavor, and the earthy taste and miscellaneous taste are too prominent.

So what is the origin of this new bean Harald? Queen City here is not a place name, but a brand of raw beans founded by Mr. Abudirashid. The brand's Harald raw beans all come from some excellent quality areas in the region. After fine drying on elevated beds, they are selected manually to pick out 20% defective beans_reducing Harald's defect rate to the lowest level in history and changing Harald's poor public image.

(Fine manual picking scenario)

(Harald green beans-significantly cleaner than before)

Of course, thanks to its exquisite processing and selection, Harald's near-flawless taste is also unprecedented. City's baking degree is just right to bring out its unique bitterness and sweetness. The rich chocolate aroma in the dry fragrance has a slight vanilla sweetness. The bitterness and sweetness in the entrance are mixed like milk and milk. The acidity is not very prominent. The alcohol is also medium, but the sweetness in the aftertaste is extraordinary_Harald's unique chocolate bitterness and sweetness. But perhaps because the processing is too delicate and the hand selection is too clean, the earthy smell and wild wind that once remembered Harald can hardly be found in this batch of beans-is this a big defect?

Raw Bean Small File:

Full Name: Ethiopia Harar Queen City

Brand: Queen City

Producer: Many small farmers in Harar region

(mainly concentrated on the slopes of the Ahmar Mountains between Hirna, Gololocha and Masala regions)

Height: 1200--2100 m

Harvest period: October-January of the following year

Processing method: completely sun, elevated bed drying, delicate hand selection