What is the special flavor of Harald coffee? where is the price of Harald coffee produced in Ethiopia?

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Ethiopia was the first country to teach me what regional and wide differences mean for cups. As I walk along my own path, it helps me teach my coffee taste, I think, no matter where I am now. Harald Coffee was the first coffee I really knew. This is what we sell and bake, and it's always easy to pick out on the cupping table. If you can pick Harald from the lineup, you will feel like you really know what you are doing, but as long as you have half an ounce of ability, it doesn't make that much sense. Harald is still a good teacher and I think there are some dunks in any form of education that can do wonders for your confidence. Although for a bronze cup, once you pass Harald, it's always natural, you & # 39; I have a variety of tastes and characteristics. And those coffees may also be natural, although they are often fully washed coffee, which allows you to find a wider sense of beauty in Ethiopia.

A coffee bean sample tray with four labels on it

When I learned to have a cup of coffee, picking a Tarrazus from the Tresrios Cafe seemed like graduate school, while the table was filled with Ethiopian coffee, and a cup almost always pulled out Harald coffee, and was often able to at least tell Sidamo's Yirgacheffe and say what was natural.

This meeting should focus on the elusive taste of Harald coffee. Although I agree that it has been more elusive recently than it was a decade ago, I know it can still be found. I'm looking forward to discussing why people think that way. You want my theory? I think it's complicated. Come on, I went to Evergreen.-what do you expect? This is the state of the soil, and after years of calling Ethiopian coffee passive or traditional organic matter, the soil is different. I have every chance to be corrected on this point, because I haven't really confirmed it here until now, but I know it's about the soil-you have to pay great attention to the soil whenever you plant anything. My hunch is that the soil has been around for a long time and has exhausted enough important ingredients to produce excellent coffee. This is also the weather-it affects not only the growth and dryness of Hara coffee, but also the coffee waiting to be transported or sitting in the warehouse. The weather can change everything. It can expand or shrink the developing ocean. In the early and late stages of the process, it may rain too much or too little. As we learned in 2007, things may also be messed up after picking. Basically, I asked to look at charts of rainfall and general time over the past three decades, as well as charts showing temperature fluctuations from high to low. How these curves change from year to year. These are my hunches.

What you did there! No matter what you are growing, soil will play a huge role. Plants actually change the pH of the soil and steal some nutrients that other plants delay. Corn, for example, absorbs a lot of nitrogen from the soil, so farmers plant things like soybeans to replace it every few years. I don't know what ingredient coffee is stolen, but it is worthy of further study. Just in case you want to know:)