Ethiopian Harald G4 | Harald coffee is dried naturally.

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)