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Flavor characteristics of Harald Coffee producing area in Ethiopia

Published: 2024-09-17 Author: World Gafei

Last Updated: 2024/09/17, The coffee-producing area of Harald in Ethiopia is 1600-2400 meters above sea level, and the Harald Heights in the east of Ethiopia is one of the highest elevation areas for human-grown coffee (some even claim to be as high as 2000-2700 meters), overlooking the ports of Mocha and Aden in Yemen across the Gulf of Aden. For centuries, Harald coffee farmers, with camels, donkeys or carriages, risked being besieged by hyenas.

Harald producing area of Ethiopian coffee

At 1600 to 2400 meters above sea level, the Harald Heights in eastern Egypt is one of the highest elevation areas for human coffee cultivation (some even claim to be as high as 2000 to 2700 meters), overlooking the Yemeni ports of Mocha and Aden across the Gulf of Aden. For centuries, Harald coffee farmers, using camels, donkeys or horse-drawn carriages, risked being besieged by hyenas to the downhill port of Djibouti and shipped them to the Yemeni port of Moka to European countries. Harald's coffee history is much older than Yega Xuefei, and the soil and water, climate, treatment and flavor are also different from Yega Xuefei. Harald is a dry and cool climate, the most suitable for sun treatment, the flavor is similar to the Yemeni mocha across the bay, so Harald is also known as Harald mocha. Harald's beans are mostly long-bodied beans, which are obviously different from the short round beans in the sun.

In the history of coffee, Yemeni mocha is more famous than Harar mocha. Although the Yemeni coffee variety comes from Harald's long beans, the port of Mocha has become a distribution center for European powers to seize coffee resources in Africa, thus contributing to the reputation of mocha coffee, and Harald has become a hero behind the scenes.

It was not until ⊙, 188, when French poetic prodigy Rambo thought that the mocha was so hot that he moved to the dry Harald to trade coffee, and Harald gradually became famous internationally.

Although not as clean as Yega Xuefei, it is miscellaneous and not messy. This is the so-called Harald flavor, which is suitable for both deep and shallow baking. I personally prefer to bake until the beginning of the second explosion, the unique fruit flavor of the sun is stronger, if I prefer the sour aroma of blueberries, I can't expect the same quality every year. Have a good drink this year, but you may not get what you want next year. You should be prepared psychologically.

Very cool article!