Ethiopian coffee is mainly produced in the plateau above 2000 meters above sea level, and the major producing areas are:
Dejima (Djimma)
Gunby
Ijashv (Yirgachefe)'
Sidamo (Sidamo)
Harald (Harar)
Harald Coffee grows from Daroleb (Darolebu).
The plain is 900m above sea level to the area within 2700 m of the Sheikh Sheikh (Chercher) in the highlands of eastern Ethiopia. These mountains provide unique characteristics for these perennial coffee beans: the fruit is full and long, moderately acidic, slightly sour in dry aroma (unbrewed coffee), mellow, with a strong pure texture, and with a wonderful dark chocolate finish, typical mocha refreshing flavor, full-bodied Arabian flavor. The most famous Ethiopian Harald coffee has a mixed flavor, mellow taste, moderate or mild acidity, and most importantly, it has almost the lowest caffeine content, about 1.13%, and it is a very special kind of coffee. its taste is very aggressive and ready to beat your taste buds, making it hard to forget.
