Which country is the Harald coffee? what are the regional characteristics of the Harald coffee producing area?

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Origin of name: The most famous Ethiopian coffee is Harald coffee. Harar is located in eastern Ethiopia. Harar is an ancient city with a long history and one of the four holy cities of Islam. Harar has the highest elevation for Arabica coffee and is the highest coffee producer in Ethiopia.

Harald coffee green beans after panning, taste with a touch of floral.

Harar coffee is grown in the Harar mountains of eastern Ethiopia, where it retains the most traditional sun treatment, giving the beans a rich, red wine aroma and fruit acid taste. Freshly ground coffee has a solid, rich aroma of jasmine, chocolate and even a mixture of spices.

Harald coffee, a famous variety from Ethiopia, the birthplace of coffee, is loved not only for its red wine like fermentation, but also for its chocolate like ending.

Ancient Ethiopia mainly wild coffee forest, and not exclusively coffee as a crop of the estate for production, because the country's coffee trees abound, as long as you go to the forest to collect. Harald's treatment is still in the traditional way of ancient times, that is, the most primitive solarization method. Local farmers pluck the bright red coffee cherries from the trees, leave them in the sun to remove water from the coffee cherries, and finally break up the dried rind to leave the green coffee beans we need.

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 rich and varied flavor.

The only fly in the ointment was that because of the primitive way of processing, the quality of good and bad varied greatly.

● Harald's aroma is no less than Yega Shefi. If Soyeka is a refreshing sweet aroma, then Harald is a steady, slowly unfolding, paint-like aroma. This aroma makes people very easy to immerse in it, similar to the aroma of ripe fruit makes people feel like they are in an orchard, wonderful enjoyment.

Harald coffee early only G4 and G5 grade, in recent years due to the increasing quality requirements of consumer countries, so Adulina company in recent years has been committed to reducing the defect rate and quality improvement, this batch of sun-cured Harald G3 is the company in recent years rare high-quality sun-cured beans

Hara is Ethiopia's proudest producer of sun-baked beans (Yegashev stands for washed mocha) and is the country's first known producer in consumer countries. Located in eastern part of the country, 5000-7000 feet above sea level. Harrar exports longberry coffee (shortberry for domestic consumption) known for its body fullness, medium acidity, typical of a fine sun-baked mocha flavor, red wine aftertaste or chocolate flavor is common.

Ethiopia is one of the origins of ancient mocha coffee species. Harrar coffee is a wild tree species that grows at an altitude of more than 1,500 meters. The beans are long and beautiful. Harrar coffee is the most popular. It has fresh and unique flavor. It has a soft and delicate taste, and a wine fragrance with fruit flavor and wilderness flavor. It is slightly sour and unforgettable after drinking. It is suitable for people who like strong taste.

Harald's bitterness and sweetness do not represent the whole Harald style. But this bitterness and sweetness is Harald's most impressive aspect. Of course, in order to pursue this taste feeling, in addition to using high-quality Harald, proper baking is also very important. If you happen to have such premium green beans but don't get the bitterness and sweetness of Harald coffee, try a medium to dark roast (SCAA standards should be CITY or a little lower roast). I believe you can also get a new feeling for Harald.

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