The oldest coffee culture in Ethiopia

Ethiopia 6 degrees to 9 degrees north latitude. Tropical forest between 34 and 40 degrees east longitude and between 1600 and 1800 meters above sea level. Harald is not only the world's most expensive coffee, but also a beautiful legend. Harald, a name that reflects the rise and fall of Ethiopia.

In an era when transportation was underdeveloped, especially horses, high-quality thoroughbreds became the goal of people's pursuit and yearning. At this time, Ethiopian Harald owned the best Arabian thoroughbreds in the world, so they initially classified coffee as "high-quality coffee is as important as thoroughbred horses."

So we see Harald green beans in bags that still have pictures of horses on them. This traditional packing has been maintained up to now. The appearance and taste of Harald coffee itself can be seen as a high grade.

In the sixth century, Ethiopian people began to chew coffee and spices together, most commonly for hunting people to wrap coffee in bacon as the best dry food, so that they could eat and have the spirit to hunt. So chewing coffee as a tradition.

By the mid-thirteenth century, Ethiopia was already using the pan as a coffee roasting tool, leading the development of coffee culture. moka was civilized as one of the earliest and once the largest coffee trading ports in the world (now moka port has dried up).

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

Harald coffee is characterized by: high quality Arabic flavor, dry slightly wine acid aroma, alcohol appropriate, strong pure texture, with wonderful dark chocolate aftertaste.