Ethiopian Harar coffee Arabica coffee grown in the region of Harar in the Eastern highlands of Ethiopia. One of the oldest coffee beans still produced and is known for its distinctive fruity, wine like taste.
VARIETY: Ethiopian Harrar coffee
ORIGIN: Ethopian Highlands
PROCESS: The Preferred process method is the Wet Method
TASTE NOTES: Cup Characteristics: Tasters describe it as bright medium-bodied flavor with hints of black currant and a This gourmet African coffee has similar characteristics of Kenyan coffee, though much lighter in acidity making it the Gem of coffees due to its livelier cup. It has a great coffee aroma with nut and blackberry notes. winey/ chocolaty flavored finish. wonderful to begin with but further enhanced by extreme sorting. Highly aromatic. A good daily coffee connoisseur preferred.
Roasting Notes: French city roast is a nice level for this coffee, taking it up to but not pushing fully into second crack. Or, at City+ the floral/lemony character is better preserved while the body will be a bit reduced. This coffee is interesting over a range of roasts and profiles.
STORAGE: Storage is integral to maintaining your coffee and tea’s freshness and flavor. It is important to keep it away from excessive air, moisture, heat, and light in order to preserve its fresh-roast flavor as long as possible.
Harar beans can be divided into three categories: Longberry, Shortberry, and Mocha. Longberry varieties consist of the largest beans and are often considered of the highest quality in both value and flavor. In some cases this is true but more often than not it is just a marketing pitch. Shortberry varieties are smaller than the Longberry beans but, are considered a high grade bean in Eastern Ethiopia where it originates. Also the Mocha variety is a highly prized commodity. Mocha Harars are known for theirpeaberry beans that often have complex chocolate, spice and citrus notes.
The coffee is packed in single sisal bags of 60 kg, but the bids are made per 50 kg bag at the Nairobi Coffee Auction