Description
Harrar coffee holds a legendary status in the specialty coffee world, and for good reason. This is one of the oldest coffee-producing regions in Ethiopia, with traditions dating back centuries.
This Grade 1 Harrar comes from the eastern highlands, where the distinct dry climate and ancient processing methods create a coffee unlike anything else in the world. The 180 farmers in the Harrar Coffee Farmers Association still process coffee using methods passed down through generations.
After harvest, cherries are dried on rooftops and raised platforms in the intense highland sun. The natural process here is pure and traditional—no fermentation tanks, no modern equipment, just sun, air, and time.
The 18-21 day drying period develops the distinctive wild, wine-like flavors and blueberry notes that Harrar is famous for.
The farmers here face unique challenges, including limited rainfall and older tree stock, but their dedication to traditional methods produces a coffee with unmatched character.
When you taste Harrar, you're tasting coffee history—the same flavors that made Ethiopian coffee famous to the world remain alive in every cup.
We're tasting black tea, vanilla, and cooked berries.
We're tasting black tea, vanilla, and cooked berries.
Country: Ethiopia
Region: Oromia
Variety: Heirloom
Process: Natural
Elevation: 1,800 - 2,000 Meters Above Sea Level (MASL)
Description
Harrar coffee holds a legendary status in the specialty coffee world, and for good reason. This is one of the oldest coffee-producing regions in Ethiopia, with traditions dating back centuries.
This Grade 1 Harrar comes from the eastern highlands, where the distinct dry climate and ancient processing methods create a coffee unlike anything else in the world. The 180 farmers in the Harrar Coffee Farmers Association still process coffee using methods passed down through generations.
After harvest, cherries are dried on rooftops and raised platforms in the intense highland sun. The natural process here is pure and traditional—no fermentation tanks, no modern equipment, just sun, air, and time.
The 18-21 day drying period develops the distinctive wild, wine-like flavors and blueberry notes that Harrar is famous for.
The farmers here face unique challenges, including limited rainfall and older tree stock, but their dedication to traditional methods produces a coffee with unmatched character.
When you taste Harrar, you're tasting coffee history—the same flavors that made Ethiopian coffee famous to the world remain alive in every cup.
We're tasting black tea, vanilla, and cooked berries.
We're tasting black tea, vanilla, and cooked berries.
Country: Ethiopia
Region: Oromia
Variety: Heirloom
Process: Natural
Elevation: 1,800 - 2,000 Meters Above Sea Level (MASL)
