Introduction to the long flavor description of Ethiopian coffee in Huigan, the taste characteristics of grinding degree and the variety production area.

However, in recent years, about 10% or 20% of Gima has been used to make up for the lack of taste of coffee, but its quality has gradually declined to its own level, but there are bipolar comments on coffee buyers (my friend only uses Gima as the base of espresso in his store, and its strong flavor surprises me). The coffee is like a hara, which follows the ancient method of sunbathing. It is also a little sour but slightly inferior to Hara, with a medium texture, rugged and earthy taste growing in the highlands of Western Ethiopia at an altitude of 4900-5900 feet (Wollega province), north of Jima, mostly wild, with an annual output of about 500000bags/60kg, mostly exported to G5/G4, with beans bigger and longer than Longberry, brownish in green, similar to jasmine tea, bitter, lack of rising Hara, and slightly sour. Slightly fruity and wine aroma is slightly inferior to Hara, but has a good texture viscosity, so the beans in Jinbi area are jokingly called "poorman'". SHarar ".

The taste is complex but balanced, with better throat rhyme in deep culture and longer back sweet, which is one of the materials that many bakers like to use as comprehensive beans, of course, it can also be used as a good single product, suitable for drinking after meals.

Hara is located in the Eastern Highlands of Ethiopia (Harerge Province) and grows between 5000 and 7000 feet above sea level. A century ago, it was still wild on the slopes. 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. It is a very typical mocha flavor. Good Hara has jasmine scent. And similar to the aftertaste of fermented wine, to some extent, the Mattari close to the BaniMatar area of Yemen is better.

Today, Hara still treats raw beans in the traditional sun treatment, which is usually exported to the neighboring town of DireDawa, with an annual output of about 185000bags/60Kg, of which long beans (Longberry, evolved from the early cultivation of Elaraby trees,) and most of the specifications are G5 (Grade5) or G4. Unfortunately, good halas are often smuggled to Yemen to sell mocha beans at higher prices. Ethiopia is called "the birthplace of coffee". There is such a local custom that no matter how poor people are, they must have a coffee pot and a charcoal stove. Why? Because the local people think that coffee is what they have to make every day, because they think chemical fertilizer is very expensive, so they never use chemical fertilizer. Then, after this coffee is cooked, it is divided into three courses. The first course of coffee is for the male elder to drink, because after the first course of coffee is brewed, it is relatively strong, and then it should be given to the male elder mainly with respect. The second way is for women, and for women who come to be guests, give them a drink. Then the third course is the lightest one, which is for the guest children to drink. Therefore, it is divided into such three processes, and its coffee is also very characteristic locally.