The bitterness and sweetness of Harald, the common sense of Ethiopian boutique coffee

Harald is always reminiscent of one of the four holy cities of Islam, BMW of pure blood, and delicious coffee-a name that shines loudly in the coffee world, and you can't turn a blind eye to it.

However, Harald's first impression may not be so impressive. The plain-looking raw beans are hardly reminiscent of those gorgeous words: the flavor of berries, the aroma of fruit, the sweetness and bitterness of chocolate, and the clear feeling really corresponds to that sentence: beans can not be judged by appearance! Only through personal experience will you find the hidden power under this ordinary appearance.

The aroma of Harald is no less than that of Yega Chuefei. If Soga Chuefei is a fresh, refreshing, sweet aroma, then Harald is a steady, slowly unfolding, picture-like aroma. This aroma makes it easy to immerse yourself in it, and the aroma similar to ripe fruit makes you feel as if you are in an orchard.

The taste of Harald is very rich. The rich taste at the first entrance makes it difficult to recognize it all at once. The most obvious is the bitter taste. But it's not because it tastes bitter, but because it tastes a lot like dark chocolate. There is sweetness in the bitterness and a little sticky feeling. Although many people disdain this view, thinking that the taste of coffee can not be so rich and make people feel like this, objectively speaking, this feeling is not made up out of thin air, but really exists in this magical coffee.

Harald's acid is also very special. The acid of Yega Chuefei is refreshing and clear; the acid of Kenya has a distinct texture of red wine; the acid of Central and South American coffee is more light without much fluctuation, while the acid of Harald is the acid of ripe berries. It doesn't seem appropriate to say acid alone, just as Harald's rich taste unfolds in your mouth all of a sudden, acid is not a simple acid. This acid has both the fermented feeling of ripe fruit and the dense sweetness of ripe fruit. This blend of taste is the best interpretation of Harald's unruly flavor.

Harald's bitterness and sweetness do not represent the whole Harald style. But this bitterness and sweetness is the most impressive aspect of Harald. Of course, to pursue this taste, in addition to using the premium boutique Harald, the right baking is also important. If you happen to have such high-end raw beans but don't get the bitterness and sweetness of Harald, try a moderate to deep baking degree (SCAA's standard should be CITY or slightly lower). I'm sure you can also get a whole new feeling about Harald.