Harald (Harar) Berry delightfully fermented mixed flavors in the Eastern Highlands of Ethiopia

The coffee-producing region of Ethiopia is divided into east and west parts by the East African Rift Valley, with lakes, volcanoes, lowlands, plateaus and woodlands interlaced, each evolving. Ethiopia has the most diverse coffee ecosystem in the world (forest coffee, semi-forest coffee, pastoral coffee and plantation coffee), which also preserves its rich Arabica genes. Most of the eastern half is the plateau, and the coffee beans taste better, such as Yega Chefe and Sidamo, which are popular with bright sour taste, and Harald, which is charming and "miscellaneous"; the western half is covered with a large area of primeval forest, and most of them are in the process of completely natural evolution. it has created more complex coffee varieties, and the coffee varieties in the Kafa forest in the southwest are highly resistant to disease. Due to natural evolution and less manual screening, its overall flavor is slightly lower than that of the eastern half of the wall.

Harald (Harar) is located in the Eastern Highlands of Ethiopia (Harerge province) and grows between 5000 and 7000 feet above sea level. Most of the raw beans are medium size and long at both ends, with yellow or golden green color, strong chocolate smell when baking, wild taste with moderate acidity and rich texture, very typical mocha flavor, good Hara with jasmine and similar fermented wine aftertaste. Today, Hara still uses the traditional sun method to treat raw beans. Caffeine is famous for its miscellaneous fragrance and is typical of the ancient morning flavor. It is listed as the "Ethiopian double Star" alongside Yega Snow. Harald production area has a dry and cool climate, all using the sun treatment method, if the defective beans are picked clean, it is easy to drink berry aroma, with a slightly pleasant fermented miscellaneous aroma. However, farmers here are used to mixing fine products with commercial grade, and the quality of coffee beans is not stable.