Harald Coffee Bean Flavor and Taste A brief introduction to the Historical production and processing of Essex Harald Coffee Story

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After panning, the raw beans of Harald coffee have a faint floral flavor.

Harald Coffee is located in the Hara (Harald) Mountains in eastern Ethiopia, because it maintains the most traditional sun treatment, giving coffee beans a rich, unrestrained aroma and sour taste like red wine. The freshly ground coffee powder has solid and full aromas of jasmine, chocolate and even a mixture of spices.

Harald Coffee, a famous variety from Ethiopia, is loved not only for its red wine-like fermentation, but also for its chocolate-like tail rhyme.

In ancient Ethiopia, there were mainly wild coffee forests, and there were no manors dedicated to coffee as a crop, because coffee trees could be found everywhere in the country, as long as they went to the woods to collect. Harald's treatment still maintains its traditional way in ancient times, that is, the most primitive sun treatment. After collecting the bright red cherries with coffee from the trees, the local farmers put them in the sun to remove the water from the coffee cherries, and finally broke the dried peel to leave the raw coffee beans we needed.

It is precisely because of the sun drying process, so that the coffee cherry fruit can be condensed in the coffee beans, but also created Harald's rich and varied flavor.

The only drawback is that there is a great difference in quality because of the primitive way of handling it.

When it first entered the throat, Harald exuded a very charming sour fruit taste, a little sour and sweet like blueberries. Subsequently, the taste in the mouth will slowly turn to a red wine-like fermented taste, ending with a very obvious sense of chocolate. The multi-level change in the taste of this coffee bean Harald is also one of the reasons why many coffee fans are fascinated by it.

Maybe it's because it's still handled in the most traditional way, which makes Harald coffee taste different from year to year. Maybe this year's coffee has a little blueberry flavor, but last year's coffee doesn't have any blueberry flavor at all.

When it comes to Harald, we must mention the ancient city of Harald (Harald) where Harald is produced.

In order to prevent the invasion of wild animals, the ancient city of Harald built tall walls to protect its residents, but cunning hyenas entered the city through drainage ditches. In order to prevent hyenas from harming the people in the city, Harald has maintained the tradition of feeding coyotes since ancient times. Every night, people go out of the city with fresh meat to feed the hyenas, and they have been at peace with each other for centuries.

In addition, the story of the poet Han Bo also makes Harald more legendary.

Mutual tolerance and respect among various races and religions in the ancient city of Harald, as well as the numerous cultural relics and tall and thick ancient walls in the ancient city, the ancient city of Harald was listed as a World Cultural Heritage site by UNESCO in 2004.

Harald's coffee beans, in order to make the unique sweetness of the noodles more obvious, drop the beans one minute and 45 seconds after the explosion stops.

Extraction by hand, grind degree 5, water temperature 85 ℃, water cut off twice after steaming.

A faint scent of flowers can be smelled during the water injection, with a mild acidity at the beginning, a bit like the taste of dried berries. Later, the taste slowly changed to be similar to that of wine, and the taste of chocolate began to increase slowly, and then the whole mouth was filled with a strong flavor of chocolate.