A brief introduction to the boutique coffee producing areas in Ethiopia-Hara 03

A brief introduction to the boutique producing area of Ethiopian coffee-- Hara

1600-2400 meters above sea level

Pastoral coffee system

Harvest time: October to February of the following year

Located in the Eastern Highlands of Ethiopia (Harerge province), Hara is one of the highest elevation areas for human coffee cultivation (some even claim to be as high as 2000-2700 meters), overlooking the Gulf of Aden, overlooking the ports of Yemenmoka and Aden.

Still wild on the slopes a century ago, local coffee farmers, using camels, donkeys or horse-drawn carriages, risked being besieged by indigenous wolves to transport the beans to the downhill port of Djibouti, which was then shipped to the port of Yemenmoka and exported to European countries.

Hara's coffee has a much older history than Yega Xuefei, and its soil and water, climate, treatment and flavor are different. Hara is a dry and cool climate, the most suitable for sun treatment, the flavor is similar to the Yemenmoka across the bay, so Hara is also known as "Haramoka". Most of the raw beans belong to long-bodied beans, which are yellow or golden in color, which is obviously different from the short round beans in the sun. When baking, there will be a strong smell of chocolate, wild taste with moderate acidity and rich texture, is a very typical mocha flavor.

The high-quality Hara has a jasmine scent and a similar fermented wine aftertaste, and to some extent, Mattari, which is close to the Bani Matar area of Yemen, is better.

Today, Hara still treats raw beans in the traditional sun, which is usually exported to the neighboring town of Dire Dawa, but coffee is not grown in the urban area. The so-called Hara coffee refers to the coffee produced by Haraji high and low in the Greater Hara region. As the annual rainfall is only 1000 mm, all of them are treated in the sun. Its annual output is about 185000Bags/60Kg. Among them, the common one is mainly long bean, which is evolved from the early cultivation of Elaraby plus tree species. Most of the specifications are G5 or G4.

In flavor, Hala caffeine is famous for its special "miscellaneous fragrance", which is typical of the ancient flavor. She is ranked as a "double star" with Yega Xuefei.

If Hara's defective beans can be picked out, it is easy to drink berry aromas with slightly pleasant fermented aromas. However, due to various factors, the quality of Hara coffee is unstable in recent years, and the grading system is not true, so you must test or try it when you buy it.

The above is some related information about Qianjie coffee arrangement.

I hope this article will help you to know more about coffee.

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