Introduction to Harald Coffee, the most famous coffee in Ethiopia

The most famous coffee in Ethiopia is Harald coffee. Harald is located in eastern Ethiopia. Harald is an ancient city with a long history and one of the four holy cities of Islam. The Harald region has the best altitude for Arabica coffee and is the highest coffee producer in Ethiopia.

Harald, Ethiopia, like Mocha in Yemen, is a "handmade" coffee. Lahore coffee has a mixed flavor with mellow, moderate or mild acidity, and most importantly, it has almost the lowest caffeine content, about 1.13%. Harald is also a very special kind of coffee, its taste is very aggressive, ready to defeat your taste buds, it is hard to forget. Its earthy smell is unique to dry coffee, and that's why some people love it while others reject it. However, due to the different methods of handling the coffee after picking, the taste of Harald in Ethiopia is also different, some are rich, low-bodied and have a strong wine flavor, while others are fragrant and lubricated with a light fruity aroma. To roast Ethiopian Harald coffee, you can choose a lighter roast, which can maximize the fruity aroma of the coffee. If you deepen the roasting, the fruity flavor will be reduced and the spicy flavor will be more obvious.

Harald is usually divided into three types: long bean Harar, short bean Harald and single bean Harald. Among them, long bean Harar is the most popular and of the best quality. this kind of coffee is full-bodied, full-bodied, sour and full-bodied.

In short, Ethiopian coffee has a wild flavor and a rich flavor of red wine fermentation. It is not too much to say that it is the best coffee in the world, but Ethiopians who lack brands and are poorly packaged and not known to the world for hospitality often use coffee made on the spot to entertain relatives, friends and guests after meals or banquets. gradually formed a coffee culture phenomenon with a strong traditional cultural atmosphere.

Ethiopians are proud of coffee. They all think that the coffee beans produced in their country are the best in the world, while the coffee they brew at home is the best coffee in the world. Coffee is a part of Ethiopian life. Whether in the most remote Danakir Desert, or on the shores of Lake Awasa in the depths of the Rift Valley, whether in noisy cities or in the natural and quiet countryside, you can always smell the smell of coffee and stop to taste it.

Many people do not know that Ethiopia is the origin of coffee. Once upon a time, there was a town in southern Ethiopia called Kafa, where there were some red fruits. Shepherds found that the sheep were so excited after eating the fruit that they picked it down and tasted it, so the fruit was picked and cooked by local monks and used as refreshing food for night prayers. It was called "Kafa". Then it was spread all over the world, called "coffee".

Ethiopian coffee is mostly produced in the plateau above 2000 meters above sea level, with large producing areas such as Gima, Gamby, Yeerqifa, Sidamo and Harald. Because of the soil conditions, climatic conditions and the altitude of more than 2000 meters in these areas, it has created an ideal environment for the growth of coffee crops. Among them, the Montenegro region of Harald is the only place in the world with wild coffee, which is auctioned in London every year.