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Harrar (Ethiopia)

Harrar (Ethiopia)

ORIGIN: Ethiopia

PROCESS: Natural

Grown around 6000 feet in the East Harrar village of Mesela. Lending itself to wild nuances, this natural processed bean is distinguished by juicy, tart cherry overtones layered with dark chocolate. Great for pour over or brewed on ice!
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Harrar is grown at an elevation of 1510 – 2120 meters above sea level in the Oromia region of southern Ethiopia. Unlike Yirgacheffe, which is wet processed, Harrar is dry processed. In dry processing, the coffee fruit is harvested from the trees and then left to dry in the sun. Once the fruit has dried, it is peeled away leaving the exposed coffee bean. The dry process imparts the flavors of the fruit into the bean itself and is a crucial aspect of the overall taste.

Brewing Suggestions

While our coffees are versatile and can be brewed in various ways, these are our
favorite methods to accentuate their unique flavors.

  • Drip Coffee Machine

    COFFEE:   40 g
    GRIND:   Medium
    WATER:   560 g
    RATIO:   1:14
    TIME:   4:30

  • aeropress

    COFFEE:   25 g
    GRIND:   Medium/Fine
    WATER:   210 g
    RATIO:   1:14
    TIME:   3:00

  • french press

    COFFEE:   40 g
    GRIND:   Coarse
    WATER:   560 g
    RATIO:   1:14
    TIME:   4:00

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