About the coffee
- Cupping notes: Fruity, winey, full bodied, notes of chocolate, berries, and caramel
- Cultivation: High grown in the mountains of Harrar in the Oromia region
- Altitude: 5,900-6,600 feet
- Varietals: Heirloom
- Preparation: Natural processed, patio sun-dried
About the people who grow it
Top: Keffa CoffeeBottom: USAID Africa Bureau (Wikimedia)
Harrar coffee holds a legendary status in the specialty world—and it's well earned. This is one of the oldest coffee-producing regions in Ethiopia, with traditions stretching back centuries. Our Grade 1 Harrar comes from the eastern highlands, where a distinct dry climate and ancient processing methods produce a coffee unlike anything else. Farmers in the Harrar region still process coffee the way it's been done for generations. After harvest, cherries are spread on patios to dry under the intense highland sun.
The natural process here is pure and traditional—no fermentation tanks, no modern equipment. Just sun, air, and time. Over an 18- to 21-day drying period, the wild, wine-like flavors and blueberry notes that Harrar is famous for slowly develop. This is the longest-standing origin partnership with my importer Keffa Coffee. The farmers here face real challenges, from limited rainfall to older tree stock, but their commitment to traditional methods produces a coffee with unmatched character. When you taste Harrar, you're tasting coffee history. The same flavors that introduced Ethiopian coffee to the world are alive in every cup.
This lot is produced by farmer Mamush Kabtimer using heirloom coffee plants, grown at 5,900 to 6,600 feet.
The natural process here is pure and traditional—no fermentation tanks, no modern equipment. Just sun, air, and time. Over an 18- to 21-day drying period, the wild, wine-like flavors and blueberry notes that Harrar is famous for slowly develop. This is the longest-standing origin partnership with my importer Keffa Coffee. The farmers here face real challenges, from limited rainfall to older tree stock, but their commitment to traditional methods produces a coffee with unmatched character. When you taste Harrar, you're tasting coffee history. The same flavors that introduced Ethiopian coffee to the world are alive in every cup.
This lot is produced by farmer Mamush Kabtimer using heirloom coffee plants, grown at 5,900 to 6,600 feet.