Introduction to the characteristics of Grinding degree of Coffee Flavor description treatment method in Ethiopia Obi Alida Manor

Ethiopia latitudes 6 to 9 degrees north. Tropical forests 34 to 40 degrees east longitude and 1600 to 1800 m above sea level. Harald is not only the most expensive coffee in the world, but also a beautiful legend.

Harald, a name that reflects the rise and fall of Ethiopia.

At a time when the means of transport were still underdeveloped, especially when horses were the main means of transportation, high-quality thoroughbred horses became the goal that people pursued and longed for, and at this time Harald in Ethiopia had the best thoroughbred horses in the world. So they initially classified the coffee grade as "quality coffee is as important as horses of purebred blood."

So the bags of raw Harald coffee beans we saw are still printed with pictures of horses. This traditional packaging has been maintained until now. The appearance and taste of Harald coffee itself can be seen as a high grade.

People in Ethiopia began chewing coffee and spices together in the sixth century, and it was most common for hunters to wrap coffee in bacon as the best dry food, so that they could have enough to eat and have the spirit to hunt. So chewing coffee as a tradition.

In the mid-13th century, Ethiopia was already using pans as a tool for roasting coffee, leading the development of coffee culture. "Moca" is civilized as the world's earliest and once the largest port of coffee trade (now the port of Moca has dried up)

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, 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 Elaraby tree species,) and most of the specifications are G5 (Grade5) or G4. Unfortunately, good haras are often smuggled to Yemen and sold at higher prices for mocha beans.

When drinking, in addition to a single product, its rich taste and wine acid can also be used as the base of espresso.