How do you brew Harald coffee? can Harald coffee be made with milk? what's the difference in flavor?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Ethiopia produces very complex coffee, so there are different growing areas and varieties that produce unique and unique characteristics in the coffee they process-Harald coffee from natural simplicity and wine, Lekempti's interesting tropical fruit, plum and wine Djimmah, chocolate-driven Limou, berry injection Sidamo, wild fruit bench. With elegant Yirgacheffe classic hues-the best examples of all coffee and Africa from these different Ethiopian regions.

Haller is one of the oldest and most respected sources of coffee in Ethiopia. The variety is called a family heirloom, and compared with coffee raised in other countries, these coffees are exquisite coffee with low crop yields.

Harald's tragedy is a story of declining numbers.

Extreme weather brought about by global climate change has adversely affected the growth conditions of coffee in the region-prolonged drought is reducing the nutritional level of coffee trees, flowering and so on.

I remember 10 years ago, it was more common for Harald coffee to have beautiful blueberry notes. It is rare these days.

All Harald coffee is processed naturally.

This means that the appearance of roasted coffee is uneven, the screen size is the same, and it is perfectly normal as part of the unique and unique charm of Harar coffee.

Almost every Harar has a wild fruit element, so Harar may not be suitable for lighter filtered coffee, such as pouring, air processing, cold brewing, etc. This fashionable element may be dirtier than other Ethiopians. Such as washed Yirgacheffe,Sidamo and Limou.

The best places for Harar to enter it are plain coffee and espresso with milk.

This is a strange kind of coffee and raw beans. Its aroma with aromas of sun-dried coffee, cherries and sweet grains is not uncommon among selected Ethiopian sun-treated beans. Some slight color inconsistencies cause it to be rated level 4, which is a low grade in sun-cured boutique coffee. Some quakers beans are produced during baking. The bean shape is small and long, the water activity is stable, dry, and has an astonishingly low density. It won't be an easy-to-bake coffee bean, but it's worth a try.

The drying of Harald coffee with whole coffee cherries is a traditional coffee treatment in Ethiopia. Whether you call it solarization, drying, fruit drying or cherry drying, this "zero treatment" of coffee after harvest can be traced back to Ethiopia. Today, curry farmers around the world still use this way of processing coffee like raisins, all from here. Throughout Ethiopia, it is still common for small farmers to dry their crops on porches or lawns.