Harald Coffee Flavor Coffee varieties from African Coffee beans

Harald (Harar) is 1600 meters above sea level, and the Harald Heights in eastern Ethiopia is one of the highest elevation areas for human coffee cultivation (some even claim to be as high as 2000 Murray 2,700 meters).

Across the Gulf of Aden, overlooking the two ports of Moka and Aden in Yemen.

For centuries, Harald coffee farmers, using camels, donkeys or horse-drawn carriages, risked being besieged by hyenas to the downhill port of Djibouti, and then shipped them to the Yemeni port of Moka for European countries.

Harald's history is much older than Yejasuffe, and its soil and water, climate, treatment and flavor are also different from those of Yejasuffe. Harald is a dry and cool climate, the most suitable for sun treatment, the flavor is similar to the Yemeni mocha across the bay, so Harald is also known as Harald mocha.

Most of Harald's beans are long-bodied beans, which are obviously different from Yega's short round beans.

Harald completely uses the sun treatment method, that is, look at the sky to eat, if the sun drying period of continuous rain, resulting in moisture return to mildew, there will be moldy smell.

And unlike the washing method, the sun method needs to go through many manual and machine screening procedures, which all depends on the eyesight of the employees to pick out the unripe beans, and it should be done when there is a shortage of hands, and the imprecise production process is the main reason for the decline in Harald's quality.

Although the variability of sun beans is much higher than that of water-washed beans, it is fortunate to buy high-quality Harald sun beans, no matter how expensive it is: strong sun fruit aroma, citrus sweet blueberry sour, mango, clove, cinnamon, and even slightly leather and slightly earthy aromas. The mellow degree of Harald is better than that of washed Yega Chet. It has a moderate sour taste and a slightly chocolate finish. Although the overall flavor is not as clean as Yega Chet, it is not messy. This is the so-called Harald flavor, which is suitable for both deep and shallow cultivation.

Personally, I prefer to bake until the beginning of the second explosion, and the unique fruit flavor of the sun is stronger. If I prefer the sour aroma of blueberries, I can't expect the same quality every year.

-excerpt from "Coffee Studies" by Han Huaizong