History and Culture of Coffee planting in Ethiopia

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.

Ethiopia was already using the pan as a coffee roasting tool in the mid-13th century, leading the development of coffee culture. Moka was civilized as one of the world's earliest and once largest coffee trading ports (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-flavored coffee.

Characteristics: Harald coffee characteristics are; high quality Arabic flavor, dry slightly sour wine aroma, alcohol appropriate, strong pure texture, with a wonderful dark chocolate aftertaste

Ethiopia is the first country in the world to grow coffee and maintain the oldest coffee culture. It still maintains a very traditional and ancient coffee growing process.

Ethiopia 6 degrees to 9 degrees north latitude. Tropical forest between 34 ° and 40 ° east longitude and between 1600 and 1800 m above sea level. Harald is not only the most expensive coffee in the world, but also a beautiful legend.

Harar, a name that reflects Ethiopia's ups and downs.

In an era when transportation was underdeveloped, especially horses as the main means of transportation, high-quality thoroughbreds became the goal of people's pursuit and yearning, and at this time Harald Ethiopia had 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 packaging has been maintained until now. The appearance and taste of Harald coffee itself can be seen as a high grade