Harrar is a city in Ethiopia’s eastern highlands. Ethiopian Harar Coffee takes its name from this city. The coffee is Arabica in origin. Arabica, unlike its sibling Robusta, is picky about the conditions under which it develops. It likes higher elevations for optimal health and yield. As a result, Harrar and the surrounding region are ideal for cultivating Arabica beans. Despite the fact that coffee originated here, it is now mostly farmed in Ethiopia’s southern areas. However, the heights in the Harrar coffee plantations in the south (4,500 to 6,300 feet) are still ideal for coffee cultivation.

What Does Ethiopian Harrar Coffee Taste Like?

Ethiopian Harrar coffee is recognized for its fruity flavors, which include blueberry, strawberry, peach, cherry, wine, and chocolate. It has a medium body and is somewhat acidic. Depending on the roast, different tastes might emerge. If it is gently roasted, you are more likely to detect fruity overtones. When roasted dark, you may taste more chocolate and even spices like cardamom and cinnamon.

What Makes Harrar Coffee Unique?

Drying beans in the Ethiopian sunlight produces a rich coffee with notes of spice, blueberry jam, chocolate, and ending notes of jasmine – a distinct taste known as mocha. Because they catch the aromatics of the creme, Ethiopian Harar coffees are frequently utilized in espresso mixes.

Coffee Processing 

Harar beans are referred to as “wild” because they are natural or dry process coffees that are dried in the sun with the complete fruit and bean intact. The cherry infuses the bean within with distinct luscious fruit flavors as it dries. Almost all sorting and processing is done by hand. The fruity tastes of the beans result from the flavors of the coffee berry not being rinsed off of the beans.