Variety: Arabica indigenous heirloom varieties.
Process: Natural Sun Dried.
Acidity: Fair to light.
Aroma: Berry, earthy, chocolate.
Body: Heavy body.
The Harrar region lies in the Eastern Highlands of Ethiopia. As one of the main growing regions in Ethiopia, Harrar has a reputation for producing distinctive wild-varietal Arabica. Once picked, the coffee can go through a variety of milling processes. Harrar beans are usually natural processed coffees, which produces the distinct berry notes it is most recognized for. The coffee is labeled as longberry (large), shortberry (smaller), or Mocha (peaberry). Ethiopian Harrar can have a strong dry edge, winy to fruit like acidity, rich aroma, and a heavy body. In the best Harrars one can observe an intense aroma of blueberries or blackberries. Grown at elevations of 1510 to 2210 meters in a rich volcanic loam type of soil, harvested in October-February.
Coffee of the month...$10.50/lb