Ethiopia Harald G4 | EthiopiaHarrar Grade4 African raw bean production
Ethiopia Harald G4 | EthiopiaHarrar Grade4
Harald coffee is cultivated by natural drying at an altitude of 1800m ∼ 2500m and exported to countries around the world through the city of Dire Dawa. Because of its high popularity and low production, the price is high relative to its grade, and it is one of the most beloved premium coffee in the world. Rich texture and unique mocha aroma, coupled with suitable sour taste and rich mocha aroma, add to the nobility of coffee.
Flavor characteristics: Aroma | Flavor | Acidity | Sweetness | Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City | Fullcity | French | Italian Processing Method: Natural Species: Arabica Flavor: clear sweetness, fruit
Summary: capital of a country located in the northeast of the African continent: Addis Ababa (Addis Ababa)
Language: Amharic, English
Climate: temperate winter dry climate
Religion: Islam 4550%, Ethiopian Orthodox 3540%
Population: about 78.25 million (2008)
Monetary unit: bill (Br)
Per capita GDP: $390 (2009)
Production area: Harrar, Sidamo, Yirgacheffe, Limmu, Djimmah, Lekempti, Bebeka
Production varieties: Native Arabica, Bourbon, Typica, Others
Harvest time: October ∼ February
Planting height: 1500m ∼ 3000m
Grade: G1, G2, G3, G4, G5
Processing method: Wet-Process (Yirgacheffe, Sidamo, Limmu,Bebeka), Dry-Process (Harrar, Sidamo, Djimmah)
Features: Clean, sweet, bright,Flower Aroma, Good Acidity (img insert)
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In 1931, he obscure exported Kenya from Geisha Mountain Mountain in southwestern Ethiopia to Tanzania and Costa Rica, then transplanted to Panama in the 1960s, and then went through nearly half a century before he became a blockbuster, defeating the victorious armies such as Bourbon, Kaddura, Kaduai, Tibica and so on, winning 2005 in one breath.
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