Ethiopian Harald coffee

Ethiopian Harald coffee

Essex is the first country in the world to grow coffee and maintain the oldest coffee culture. It still maintains a very traditional and ancient coffee growing process.

Ethiopia latitudes 6 to 9 degrees north. Tropical forests 34 to 40 degrees east longitude and 1600 to 1800 m above sea level. Harald is not only the most expensive coffee in the world, but also a beautiful legend. Harald, a name that reflects the rise and fall of Essex.

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, while Essex Harald 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 the bags of raw Harald coffee beans we saw are still printed with pictures of horses. This traditional packing has been maintained until now. The appearance and taste of Harald coffee itself can be seen as a high grade.

In the sixth century, people in Ethiopia began to chew coffee and spices together, most often hunters wrapped coffee in bacon as the best dry food, so that they could have enough to eat and have the spirit to hunt. So chewing coffee is a tradition.

In the mid-13th century, Essex was already using pans as a tool for coffee roasting, leading the development of coffee culture. "Moka" is civilized as the world's earliest and once the largest port of coffee trade (now Moca Port has dried up)

However, coffee produced throughout the region has a chocolate aftertaste, and people still like to call it "mocha, Mocha" or chocolate coffee.

Harald coffee is characterized by high-quality Arabian flavor, dry aroma with slightly sour wine, suitable mellow, strong purity and wonderful dark chocolate aftertaste.