Ethiopia Harrar Natural

For half a millennia, the Ethiopians have been taking coffee cultivation very seriously. As expected with any long relationship, coffee has infused itself into the local culture. More than a morning ritual, coffee drinking here is elevated to ceremony much like tea is in Japan or China. The coffee we are sending out this month comes from the region of Oromia, known as Harrar.

If you have any pre-conceptions of Ethiopian coffee, throw it out now. Unlike the delicate and justifiably famous Ethiopian Yirgacheffe, Harrar is wild and heavy. Harar beans are classified as SHB (Strictly Hard Bean) as they are grown at an altitude above 1,500 m. High altitude coffees grow slowly and produce fewer berries, but the few berries these struggling shrubs are able to produce are packed with more nutrients and develop complex flavours. Once harvested Harrar beans are naturally processed by hand and dried on porches in the sun. The result is a heavy, edgy, wild coffee. Rich and pungent with a strong aromas of blueberries and chocolate this is a coffee that will haunt your taste buds long after drinking.

Dark Roast
Dark chocolate with hints of dried fruit at the finish

Roaster's Choice
Mixed fruits and chocolate

Light Roast
Smells of toast, topped with slices of dried fruit

Details

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