Home-baked boutique coffee (5) Harald, Ethiopia

As the hometown of coffee, Ethiopia occupies a pivotal position in the world coffee field because of its superior natural conditions and long history of coffee production and drinking.

Coffee was first discovered in the Kafa region of southern Ethiopia 1, 500 years ago, and there are still a large number of wild primitive coffee trees in the country, and many farmers have coffee trees in their courtyards, where coffee is called "buna" or "buni". To this day, coffee still retains the most primitive and traditional method of making coffee-using a long pot to boil freshly fried and mashed coffee beans. People in Egypt also have a deep affection for coffee, and coffee is definitely the first choice for hospitality.

For more than 1000 years, Ethiopian coffee, with its most authentic and purest native species, coupled with its unique geographical environment, has been nurtured by a simple heart and industrious hands, constantly providing beans with unique flavor and personality for the boutique coffee industry. There are two kinds of Mingjia alone-in addition to the previously mentioned Idido, this classic Harald is also full of flavor and intriguing.

Characteristics of beans in producing areas

Production area: Hararge

Country: Ethiopia

Altitude: over 2000 m

Venue: Dire Dava

Mode of production: planting by small farmers

Variety: Ethiopian native species

(it is divided into long beans, short beans and fruit according to the shape of beans.)

Treatment method: natural drying method

Hand picking

Level: Grade 4 (highest level)

Flavor characteristics: rich chocolate aroma in the delicate and fragrant aroma, blueberry aroma flashing, bright acidity, high mellow, chocolate aftertaste

Harald is produced in the Hararge region southeast of the Egyptian capital Addis Ababa. This area is typical of the origin of mocha beans, according to the shape of beans can be divided into long beans (longberry), short beans (shortberry) and beans (peaberry), all with a strong chocolate flavor and good mellow, even in the long aftertaste of chocolate can still be clearly felt. All the beans in this area are dried. After picking, the ripe coffee fruit is placed directly in the sun to dry the peel and then remove the peel, which maintains the high mellowness and rich aroma of the coffee beans, even with a longer finish. Compared with the washed emerald green beans, Harald's beans are of different sizes and yellowish green, and there are more defective beans, and occasionally there are magazines such as stones and wood chips, but these do not affect Harald's excellent performance in the cup. it even makes it have a unique "rough and wild primitive flavor"-not bad! Harald's aroma in addition to chocolate and citrus aromas, there is always a special aroma in other coffee is very rare.

It is worth mentioning that the beans dried in Egypt are exported as Grade4 at the highest level in the classification, while the first-grade beans of washed beans are often exported to Grade2 in order to avoid tax, especially Harald, because of its slightly crude appearance, so if you want to drink good coffee, you must not "judge beans by their appearance", depending on their performance in the cup.

Cup review record

Product name: Ethiopia Harar Cup Review date: September 21, 2009

Baking degree: city+ Baking date: September 21, 2009

Country of origin: Ethiopia region: Hararge Farm: smallholder cultivation

Grade: grade4 processing method: natural drying mark: orgnic

Taste evaluation:

Aroma, acidity, bitterness, sweetness, balance, mellow, finish and rhyme.

43344555

Comprehensive evaluation:

The delicate and rich aroma exudes chocolate aromas, blueberry aromas flicker, obvious acidity, high mellow, rich and deep taste, and the bitter sweetness of chocolate can still be felt in the long finish.

The deep baking of full city used in espresso blending can add its delicate aroma and mellowness.

Flavor characteristics: blueberry aroma, high mellow, chocolate bitter sweet