According to what is Ethiopian coffee beans rated by the sun? what is the flavor of Yega Xuefei raw beans?

The rich, spicy and aromatic Ethiopian Harald coffee is a wild and exotic dry processed (natural) Arabica coffee that grows on small farms between 1400 and 2000 meters above sea level in the Oromia region of southern Ethiopia (formerly Harald). Harar province is located east of the country's capital Addis Ababa.

Ethiopian Harald coffee is usually highly rated and is famous for its wine and fruity, floral acidity-bright, even strong, with a rich, spicy, intoxicating aroma reminiscent of a BlackBerry. A good Harrar wine is bold and avant-garde with complex spice flavors, which may include cinnamon, nutmeg, blueberry jam, apricots, preserves and even tobacco, with lingering aftertaste.

In terms of the flavor of hand-brewed coffee, a kind of sun-dried raw coffee, a high-quality Harrar may taste a little wild or even jam compared to Ethiopia's Yegashafi coffee, which is usually wet-processed and often shows citrus and floral aromas. During the drying process of Harrars, when the fruit dries on the coffee beans, the flavor of the coffee fruit is passed on to the raw coffee beans. After separating the fruit from the raw coffee, the fruit is usually discarded as garbage or fertilizer. Recently, new processing methods have emerged that can process coffee fruit into Cascara (a kind of tea) or grind it into coffee powder, which is a substitute for baking.

With an altitude of more than 1500 meters (5000 feet), Ethiopian coffee is eligible for strict high cultivation (SHG), which grows more slowly and provides more nutrients to produce thicker coffee beans-which is part of the reason why Ethiopian coffee is so famous.

Ethiopian Harrar coffee is sometimes organically certified.

The flavor of Harrar includes a fruity taste that is compared to a dry red wine. Some Harrars show very strong dark chocolate tones.

Unroasted raw coffee from Harrar, Ethiopia, includes Longberry (the largest coffee bean), Shortberry (the smaller coffee bean) and Mocha (Moka;Mocca) consisting of peaberry coffee beans. These are different sizes and shapes, but in the end, does size matter?

As some of the best gourmet coffee in the world, Ethiopian coffee is graded and rated according to the size of coffee beans, and it is generally assumed that the bigger the beans, the higher the quality. In general, larger grades of raw coffee beans usually contain more precious essential oils that produce flavor and aroma, but in addition to the size of coffee beans, other factors may be equally important to the quality of coffee beans.