Flavor characteristics of Harald Coffee from Harald Coffee producing area

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Product name: coffee raw beans

Country of production: Ethiopia ethiopia

Production area: Harald coffee

Coffee variety: Arabica arabica

Planting altitude: 1400 m

Treatment: insolation

Raw bean grade: grand 3

Packing specification: 60kg/ bag

Harald coffee taste description: coffee beans are full, with strong wine aroma, obvious sour taste, and rich flavor

Ethiopian Harald coffee, like the Yemeni mocha, is also "handmade" coffee. Lahore coffee has a mixed flavor with mellow, moderate or mild acidity, and importantly, it has a very low 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 maintain the fruity aroma of the coffee to a certain extent. if you deepen the roasting, the fruity flavor will be reduced and the spicy flavor will be more obvious.

Harald coffee can usually be divided into three types: long bean Harar, short bean Harald and single bean Harald. Among them, long bean Harar, the quality is also, this kind of coffee bean is full, has the rich wine aroma, the sour taste is obvious, and the taste is thick and rich.

In short, 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 world's coffee, but the lack of brand and poor packaging are not known to the world.