How to produce coffee Harald coffee beans in the highland mountains of eastern Ethiopia

Harald, Ethiopia

Ethiopian coffee is mostly produced in the plateau above 2000 meters above sea level, with large producing areas such as Djimma, Gambi, Yirgachefe, Sidamo and Harald (Harar). Among them, Montenegro in Harald is the only place in the world with wild coffee, which is auctioned in London every year.

Harald coffee grows in areas ranging from 900m above sea level in the Darolebu plain to 2700 m in the highland mountain range of Chercher in 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, and has a strong pure texture. and with a wonderful dark chocolate aftertaste, typical mocha refreshing flavor, rich Arabian flavor