#37 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.
Roasting Profile
Click above to see how roasting effects your coffee's taste.
Details
| 🌍 Country | Ethiopia |
| 📍 Region | Harrar |
| 🌱 Varietal | Heirloom |
| 🫘 Processing | Natural, Sundried |
| ⛰️ Altitude | 1510-2120m |
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason is the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
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