Ethiopia Harar, while semi-domesticated over the years, still retains many of the exotic characteristics of its wild mountain ancestors first enjoyed by monks centuries ago. If you prefer pheasant to chicken, or a hearty rye to white bread, this may be the coffee for you.
Intriguing and absolutely unique, our naturally-processed Harar produces a distinct flowery and fruity taste. Chamomile, rosemary and blueberry flavors combine and vie for your attention, sip after sip. Harar showcases a medium-full creamy body and is a perennial favorite of our customers and retail staff.
The Harars we purchase are processed via the dry (or natural) method. This process allows the cherry surrounding the coffee seed to dry completely around the bean before milling it off, which prolongs the period of time the drying fruit remains in contact with the bean. The goal is to produce a coffee that will have absorbed the proper amount of sugars and starches from the drying fruit to exhibit desirable fruity or berry-like characteristics and a heightened body in the cup. The danger is that the slowly drying fruit will negatively impact the bean, creating a potentially fermented coffee that may exhibit flavors of mold, vinegar, or rotten fruit. Even when done carefully and with great purpose the chance always exists in a batch of natural coffee for some of these undesirable flavors to show up in a cup.