Alpine in the eastern part of Harald Coffee growing area, Ethiopia-Daroleb

Harald coffee, which grows 900m above sea level from the Darolebu plain to Ethiopia

The area within 2700 meters above sea level of Sheikh Sheikh (Chercher). These mountains do provide unique characteristics for these perennial coffee beans: the fruit is full and long, moderately acidic, with a typical mocha flavor. Harald Coffee is the world's leading premium coffee; although the variety is produced abroad, it gives people a friendly feel, smooth and smooth taste, giving people the rich taste of real mocha coffee. Harald coffee has almost the lowest caffeine content, about 1.13%. It is estimated that of the 52000 hectares under cultivation, the average annual production of this coffee is 26000 tons (equivalent to 430000 bags of 60 kg coffee).

Harald is not only one of the best sun-tanned coffee in the world, known as "coffee in the wilderness", but more like a beautiful legend. Harald, a name that reflects the rise and fall of Essex. At a time when the means of transport were still underdeveloped, especially when horses were the main means of transportation, high-quality thoroughbred horses became the goal that people pursued and aspired to. At this time, Essex Harald had the best thoroughbred horses in the world. So they initially classified the coffee grade as "quality coffee is as important as horses of purebred blood." So we see that the bags of raw Harald coffee beans are still printed with pictures of horses, and this traditional packaging has been maintained to this day.

Harald of Grade 5 is almost equivalent to the whole bean, and it is naturally very irregular without graded selection; it is impossible for such beans to be roasted evenly unless they are roasted very deep, lose their own characteristics, and lose most of the aroma of coffee. If you want to fully reflect the regional characteristics of raw coffee beans, it is best to choose a shallow baking degree. In order to more accurately and fully feel the flavor of coffee beans, you can use multi-stage baking methods, that is, the same kind of raw coffee beans use different roasting stages to compare and taste.