Introduction to coffee varieties: Harald (Harar)
[product name] Harald (Harar-4)
Ethiopia (Ethiopia)
Insolation
[baking] recommended baking degree: urban baking or deep urban baking
Medium to slightly sour, full taste, strong mocha flavor and iconic blueberry flavor
A general conventional variety of the Harald region of western Ethiopia characterized by strong tree species and high yield of coffee; but it is prone to disease. Raw beans are processed by drying, so they keep the original flavor of mocha and are wild.
Harald is the most complex and diverse coffee in Ethiopia, and different baking conditions will produce different tastes and flavors. Harald has a complex, full-bodied aroma, sometimes blueberry, medium-deep baking and chocolate. The acidity is fresh and palatable, the palate is mellow, it is unfinished, and the aftertaste is endless.
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Costa Rican Raminita coffee beans
Product name: La Minita, Costa Rica background: La minita Manor plants and selects coffee for its customers in a careful and responsible spirit. After screening and elimination from a total of 832000 pounds of raw beans, it finally selects 210000 pounds of the best quality coffee beans for consumers, which means that La minita only selects about 25% of the raw coffee beans in the process.
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Coffee variety introduction: Maui Moka (Maui Mokka)
There are two sources of Maui Mokka coffee varieties: one is the sudden mutation of the bourbon variety from the old bourbon island, and the other is the mocha variety transplanted in Yemen. The coffee tree is not tall, the leaves are small and slender, and the raw beans are small and orchard; it is easy to get rust spot and the yield is very low. Except for Maui, Hawaii, there is a small amount of cultivation in Brazil, although it is grown at a lower altitude.
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