How many kinds of Harald mocha coffee have the taste and flavor characteristics of mocha coffee

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The origin of the name: the most famous Ethiopian coffee is Harald coffee. Harald is located in eastern Ethiopia. Harald is an ancient city with a long history and one of the four holy cities of Islam. The Harald region has the best altitude for Arabica coffee and is the highest coffee producer in Ethiopia.

Taste and characteristics of mocha coffee: Harald, Ethiopia, like Mocha in Yemen, is also a "pure handmade" coffee. Lahore coffee has a mixed flavor with mellow, moderate or mild acidity, and most importantly, it has almost the lowest caffeine content, about 1.13%. Harald is also a very special kind of coffee, its taste is very aggressive, ready to defeat your taste buds, it is hard to forget. Its earthy smell is unique to dry coffee, and that's why some people love it while others reject it. However, due to the different methods of handling the coffee after picking, the taste of Harald in Ethiopia is also different, some are rich, low-bodied and have a strong wine flavor, while others are fragrant and lubricated with a light fruity aroma. To roast Ethiopian Harald coffee, you can choose a lighter roast, which can maximize the fruity aroma of the coffee. If you deepen the roasting, the fruity flavor will be reduced and the spicy flavor will be more obvious.

● all in all, Ethiopian coffee has a wild flavor and a rich flavor of red wine fermentation. It is not too much to say that it is the best coffee in the world, but it is unknown to the world because of its lack of brand and poor packaging.

Harald mocha coffee is my favorite black coffee. Many friends want to ask why?

It may be because it is preconceived (the first study, the first attempt of black coffee), it may be because it comes from the Ethiopian plateau, where the coffee is originally produced, or it may be because during the study, the teacher said that it was the most primitive and purest coffee producing place. Now the mention of Harald always reminds me a lot: one of the four holy cities of Islam, the pure bloodline BMW, delicious coffee-this is a shining name in the coffee world, I can't turn a blind eye to it.

However, the first impression of Harald mocha may not be so impressive. The plain-looking raw beans are hardly reminiscent of those gorgeous words: the flavor of berries, the aroma of fruit, the sweetness and bitterness of chocolate, the feeling of clarity-it really answers the saying: beans can't look good! Only through personal experience will you find the hidden power under this ordinary appearance.

The fragrance of ● Harald is no less than that of Yega Chuefei. If Soga Chuefei is a fresh, refreshing, sweet aroma, then Harald is a steady, slowly unfolding, picture-like aroma. This aroma makes it easy to immerse yourself in it, and the aroma similar to ripe fruit makes you feel as if you are in an orchard.

The flavor of ● Harald is very rich. The rich taste at the first entrance makes it difficult to recognize it all at once. The most obvious is the bitter taste. But it's not because it tastes bitter, but because it tastes a lot like dark chocolate. There is sweetness in the bitterness and a little sticky feeling. Although many people disdain this view, thinking that the taste of coffee can not be so rich and make people feel like this, objectively speaking, this feeling is not made up out of thin air, but really exists in this magical coffee.

● Harald mocha coffee is also very sour. The acid of Yega Chuefei is refreshing and clear; the acid of Kenya has a distinct texture of red wine; the acid of Central and South American coffee is more light without much fluctuation-while the acid of Harald is the acid of ripe berries. It doesn't seem appropriate to say acid alone, just as Harald's rich taste unfolds in your mouth all of a sudden, acid is not a simple acid. This acid has both the fermented feeling of ripe fruit and the dense sweetness of ripe fruit. This blend of taste is the best interpretation of Harald's unruly flavor.

The bitterness and sweetness of ● Harald does not represent the whole Harald style. But this bitterness and sweetness is the most impressive aspect of Harald. Of course, to pursue this taste, in addition to using the premium boutique Harald, the right baking is also important. If you happen to have such high-end raw beans but don't get the bitterness and sweetness of Harald Coffee, try a moderate to deep roasting degree (SCAA should be CITY or slightly lower). I'm sure you can also get a whole new feeling about Harald.

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