Ethiopian Harar Coffee Bean Grade Classification - Are Harar Coffee Beans Expensive?

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The Pride of Ethiopians - Harar Coffee

Harar, a name that reflects the rise and fall of Ethiopia. Harar was not only once the most expensive coffee in the world, but also a beautiful legend.

History

Legend has it that around the tenth century AD, on the highlands of Ethiopia in Africa, there was a shepherd named Kaldi. One day, he saw his goats suddenly showing extraordinary excitement, jumping around uncontrollably. He found it very strange, but after careful observation, he discovered that these goats became excited after eating a certain red fruit. Kaldi curiously tasted some and found that he also felt refreshed and excited after eating it. He casually picked some of these incredible red fruits and took them home to share with the local people, and thus their magical effects spread.

Spread

Ever since the shepherds in the Ethiopian desert discovered what people called "devil beans," they began to try chewing these beans and boiling them in water to drink. This trend started in Ethiopia and spread to Arabia, quickly captivating many people, and subsequently spread throughout the world as "coffee." To this day, whenever coffee is mentioned, Ethiopians always proudly say: "Coffee is a gift we give to the world." Ethiopian coffee is known as "coffee of the wilderness," and a cup of Ethiopian coffee can bring you an unprecedented primitive experience.

Growing Environment

Most Ethiopian coffee is grown on plateaus above 2000 meters altitude. The major producing areas include Jimma, Gimbi, Yirgacheffe, Sidamo, and Harar. Because of the soil conditions, climate conditions, and altitude above 2000 meters in these regions, they create an ideal environment for coffee crop growth. Among them, the Black Mountain region of Harar is still the only place in the world where wild coffee exists, and the wild coffee from there is auctioned in London every year.

Origin

The most famous of Ethiopian coffees is Harar coffee. Harar is located in eastern Ethiopia. Harar is an ancient city with a long history and is one of the four holy cities of Islam. The Harar region has the most suitable altitude for growing Arabica coffee and is the highest coffee producing area in Ethiopia.

Flavor

Ethiopian Harar, like Yemen Mocha, is also "purely handmade" coffee. Harar coffee has a mixed flavor, with a rich taste, moderate or light acidity, and most importantly, it has almost the lowest caffeine content, approximately 1.13%. Harar is also a very special coffee. Its flavor is very aggressive, always ready to conquer your taste buds, making it hard to forget. Its earthy flavor is characteristic of dry-processed coffee and is also the reason why some people love it while others reject it. However, due to different processing methods after coffee picking, the taste of Ethiopian Harar also varies. Some have a heavy taste, low acidity, and strong wine flavor; while others are fragrant, smooth, and accompanied by a light fruit aroma. When roasting Ethiopian Harar coffee, you can choose a lighter roast, which can maximally preserve the coffee's fruit fragrance. If you deepen the roast degree, the fruit flavor will decrease while the spicy flavor will become more apparent.

Classification

Harar can usually be divided into three types: Longberry Harar, Shortberry Harar, and Peaberry Harar. Among them, Longberry Harar is the most popular and has the best quality. These coffee beans are full, have a rich wine aroma, obvious acidity, and a heavy, rich taste.

Conclusion

When you leisurely drink such a cup of rich Harar coffee, you won't think that behind this cup of coffee lies the Harar people's persistent pursuit of coffee quality. But when you review the journey of a coffee bean becoming a cup of coffee, perhaps you will understand the Harar people's continuous pursuit of coffee quality and the inheritance of the coffee spirit.

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