Introduction to coffee varieties: Harald, Ethiopia (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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Introduction of Coffee varieties the Rose Summer (Geisha) of Conastair Farm
Rosa originated from a very rare wild species in Ethiopia, and the beans may be named after this coffee bean found near the local village called Rosa. The coffee tree is tall, its leaves are slender, and it is not afraid of coffee rust. It is characterized by a wide gap between branches on the trunk. The appearance of raw beans is slender, and ripe beans have strong and rich fruit aromas. I personally feel full-bodied.
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Blue Mountain Coffee processing Factory has unique natural conditions to create top coffee beans.
International online report (Mexico-based reporter Zhang Ling): as a non-coffee enthusiast, I don't do much research on coffee. However, when I heard that I had the opportunity to go to Jamaica for an interview, the first thing that occurred to many of my friends was that I could appreciate the true flavor of the world's top Blue Mountain coffee and expressed envy. Blue Mountain Coffee? The name is very poetic, after all
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