Ethiopian Coffee Bean Sidamo Coffee Bean Flavor Ted Manor

Hara is located in the Eastern Highlands of Ethiopia.(Haredge Province) and grows at altitudes of 5,000 - 7,000 feet, still wild on hillsides a century ago, most of the beans are medium in size and pointed at both ends, green with yellow or gold color, baking will have a strong chocolate smell, taste wild with moderate acid and rich texture, is very typical mocha flavor, good hala with jasmine flowers, and similar fermented wine aftertaste, to some extent, Mattari, which is close to the Bani Matar district of Yemen, is even better.

Today's Hara is still processed by traditional solarization, usually exported from the nearby town of Dir Dawa, with an annual yield of about 185000bags/60Kg, of which the most common export is Longberry (evolved from the early Arabica tree species) and the size of G5(Grade5) or G4. Unfortunately, good Hara is often smuggled to Yamen, where it is sold as a higher-priced mocha bean.

In addition to drinking as a single product, its rich taste and acidity can also serve as the base of espresso. This Gima, which accounts for about 50% of Ethiopia's annual production, is located in the southwestern highlands of the country (at the junction of Kaffa and Illubabor provinces). It grows between 4400 and 6000 feet above sea level and is usually exported as G5/G4.

However, in recent years, about 10%~20% of Gima has been used to make up for the lack of taste of coffee, and its quality has gradually declined to its own level. However, people who buy coffee have a bipolar evaluation.(My friend uses only Gima as the base of espresso in his shop, and its strong flavor surprises me.) This coffee is like a sea blow, following the ancient method of taking the sun, but also slightly sour but slightly inferior to the sea blow. Its texture is medium and rough. It is grown in western Ethiopia at an altitude of 4900-5900 feet.(Wollega Province) plateau, north of Jima, most of them wild, annual production of about 500000bags/60kg, export mostly G5/G4, beans are larger and longer than Longberry, green with brown, taste similar to less jasmine tea fragrance, more bitter, lack of rising sea blowing, slightly acidic, slightly fruity fragrance and wine fragrance but slightly inferior to sea blowing, but there is a good texture viscosity, so the beans in the gold area are nicknamed "poorman' sHarar."

Complex but balanced taste, good throat rhyme when deep-cooked, long sweet back, is one of the ingredients that many bakers like as a comprehensive bean, of course, it can also be used as a good single item, suitable for drinking after dinner