Harald (Ethiopia Harar) of Ethiopia

It is already 9 o'clock in the evening. I have just been preparing for the next day's work. I feel a little tired, but there is still some distance from when I am used to falling asleep, so I want to calm down and make a cup of coffee. At the same time, I also want to dilute the tiredness.

Usually use about 90 degrees of water for steaming and brewing, today I want to use a slightly lower temperature to explain Harald in Ethiopia, to see if it is a little different from the past.

The effect of steaming may be due to the small amount of powder, the steamed hamburger is not very high, but the arch speed is still very fast, after all, it is only 5 days of beans!

Today is a little tired, but somehow the brewing hand is extraordinarily smooth, and the flow of water falls smoothly and evenly into the golden Swiss golden leaky net. The strong aroma of coffee powder is really intoxicating. This is also the reason why coffee makes countless people fall for it.

It's time to drink coffee at last. Harald, interpreted at a low temperature, has a much more sour taste than Harald at high temperature, with a hint of chocolate in it, and a hint of dirt on your tongue. This may be due to Harald's traditional way of handling it, the overall feeling, the taste of Harald can fill your mouth with its fragrance in the moment you sip it. It is thick and mellow, and the acidity of the fruit makes it less monotonous than the goods. This is how I felt when I just drank the imported Harald.