In Harrar, the fruits of the coffee trees are all dried in the sun. The result is a coffee that is similar to Yemen. Sweetened complex, fruity, slightly acidulated and sought after for the sweetness of its unforgettable aroma. A must in Africa.
● The result is a coffee like Yemen, wild, fruity, complex sweet, with a slightly fermented aftertaste.
● This flavor profile, shared by Yemens and Harrars of Ethiopia, is often called Mocha's taste, and is one of the great and distinctive experiences of the world of coffee.
Taste profile
Acidity:
Body:
Balance:
Taste profile description
In order to choose a good coffee it is extremely important to understand the three components that characterize coffee.
The body: This is the feeling of heaviness and power of taste found at the back of the tongue. A coffee with lots of body will turn the color of the cream that is added to it in a golden brown.
Acidity: Acidity causes a pungent sensation and gives a slightly sweet taste to coffee. It is a sensation found on the sides of the tongue. A slight acidity will be very pleasant when tasting of your coffee.
The aroma: In order to define what the aroma is, we could simply say that it is a combination of the taste and the scent of a good coffee. We will define the aroma of a coffee in that it evokes a known taste: the chocolate taste of a mocha and the fruity taste of Kenya AA says that a coffee is rich when it presents a nice balance of these three components.