Harald Coffee with the most complex and varied flavor in Ethiopia
[product name] Harald (Harar-4)
Ethiopia (Ethiopia)
Insolation
[baking] recommended baking degree: urban baking or deep urban baking
Medium to slightly sour, full taste, strong mocha flavor and iconic blueberry flavor
A general conventional variety of the Harald region of western Ethiopia characterized by strong tree species and high yield of coffee; but it is prone to disease. Raw beans are processed by drying, so they keep the original flavor of mocha and are wild.
Harald is the most complex and diverse coffee in Ethiopia, and different baking conditions will produce different tastes and flavors. Harald has a complex, full-bodied aroma, sometimes blueberry, medium-deep baking and chocolate. The acidity is fresh and palatable, the palate is mellow, it is unfinished, and the aftertaste is endless.
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Rose summer coffee beans
Rosa originated from a very rare wild species in Ethiopia, and the beans may be named after this coffee bean found near the local village called Rosa. The coffee tree is tall, its leaves are slender, and it is not afraid of coffee rust. It is characterized by a wide gap between branches on the trunk. The appearance of raw beans is slender, and ripe beans have strong and rich fruit aromas. I personally feel full-bodied.
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Essential elements of 10 boutique coffee beans
1. Must be at least 90% coffee containing bourbon, Pacamara or Maragogipe, 100% fully ripe to red wine color 3, separate from other coffee in the manufacturing process, avoid mixing other poor coffee to ensure its good quality 4, wash 5% fresh water, 100% sun 6, pick fruits by hand and wash 7, be sure
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