coffee producing areas| Ethiopian Harar Wild Coffee Details

Ethiopia is the largest coffee gene bank in the world. As the birthplace of coffee, Ethiopia has nine boutique producing areas with rich coffee varieties. Different coffee producing areas give birth to different coffee flavors.

The following nine major producing areas of Ethiopia: Yegashifi, Sidamo, Hara, Lim, Jinma, Irubabo, Gimbi (Lekanti), Tibby (Bebeca), Lake Tana.

Ethiopian coffee is mostly produced in the plateau above 2000 meters above sea level, with large producing areas such as Djimma, Yirgachefe, Sidamo and Harald. Montenegro in Harald is the only place in the world with wild coffee, which is auctioned in London every year.

Harald, located in eastern Ethiopia, is an ancient city with a long history and one of the four holy cities of Islam.

It is subdivided into four smaller areas: East Harar, West Hara, Bell and Arsi. Harrar stretches through the desert to the border, and to the east is Somalia, where coffee growth is concentrated in the highlands, in a slow downward arc from Diledawa and Harald to the south and west. Because coffee usually grows at higher elevations, people usually have to come down from the hillside to get to the coffee farm.

The climate in Harald, Arsi and Bell is drier and warmer than in western and southern Ethiopia. There are large areas of arid desert in the east, north and south of the Harald coffee growing area.

The city of Dire Dawa is the main trade and transportation hub in eastern Ethiopia and the second largest city in Ethiopia. As Ethiopia is inland, the railway line from Addis Ababa to the port of Djibouti passes through the city of Dildawa, Dire Dawa, making it an important city for trade and commerce in Ethiopia. Harald's coffee business is also concentrated in Diledawa, where all major exporters have offices, warehouses and export factories.

The Harald region has the best altitude for Arabica coffee and is the highest coffee producer in Ethiopia. Harald, Ethiopia, like Moka in Yemen, is also "handmade" coffee.

Harald coffee has a mixed flavor, full-bodied, with moderate acidity and, most importantly, the lowest caffeine content, about 1.13%.

Harald is usually divided into three types: long bean Harar, short bean Harald and single bean Harald. Among them, long bean Harar is the most popular, the quality is also the best, coffee beans are full, with strong wine aroma, obvious sour taste, and rich flavor. 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 best coffee in the world, but it is unknown to the world because of its lack of brand and poor packaging.

Harald Coffee is known as "Wild Coffee". Coffee has a much older history than Yega Chevy, and its soil and water, climate, treatment and flavor are also different from Yega Chet.

Harald coffee raw beans are long rice-shaped, beans of different sizes, color moisture content is not consistent, some lack of horns and irregular beans. Harald is not only one of the best sun-tanned coffee in the world, but almost all coffee from Harald is tanned, but if the sun continues to rain during the drying period, it will return to moisture and become moldy.

Coffee flavor is quite unique, showing a bold flavor, with wild fruit flavor, known for its unique "miscellaneous fragrance", coffee tastes with a slightly pleasant fermented flavor, with a strong jasmine aroma.

At a time when the means of transport were still underdeveloped, especially when horses were the main means of transportation, high-quality thoroughbred horses became the goal that people pursued and longed for, and at this time Harald in Ethiopia had the best thoroughbred horses in the world. So they initially classified the coffee grade as "quality coffee is as important as horses of purebred blood."

So we see that the bags of raw Harald coffee beans are still printed with pictures of horses, and this traditional packaging has been maintained to this day.