Ethiopian Harrar
Harrar, Eastern Highlands · 1500–2100 masl · Natural
The wild, dry-processed classic of eastern Ethiopia: explosive blueberry and red-wine fruit over a dark-chocolate base.
Harrar is one of the world's oldest coffee trade names, dry-processed for centuries on the eastern highlands. Its wild blueberry note appears with no added flavoring — it comes entirely from sun-drying the cherries with the fruit still on.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Ethiopian Harrar | 7 | 9 | 8 | 3 | 6 | 8 |
Details
- Varieties
- Heirloom (Longberry)
- Processing
- Natural
- Roast
- Light
- Harvest
- Oct, Nov, Dec, Jan
Tasting notes
Brewing recommendations
- Grind
- Medium-Fine (600µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 210s
Highlights blueberry and red-wine; clean and articulate.
- Grind
- Medium (800µm)
- Temp
- 94°C
- Ratio
- 1:17
- Brew
- 270s
Tea-like clarity; blueberry and red-wine shine through.
- Grind
- Medium (800µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 240s
Balanced extraction; blueberry and red-wine with rounded sweetness.
- Grind
- Medium-Fine (600µm)
- Temp
- 85°C
- Ratio
- 1:14
- Brew
- 90s
Versatile cup; blueberry and red-wine with soft acidity.
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; blueberry and red-wine without the bite.
- Grind
- Fine (260µm)
- Temp
- 93°C
- Ratio
- 1:2
- Brew
- 28s
Concentrated blueberry and red-wine; syrupy shot.
- Grind
- Coarse (1050µm)
- Temp
- 95°C
- Ratio
- 1:15
- Brew
- 240s
Heavy body; blueberry and red-wine with textured mouthfeel.
- Grind
- Fine (260µm)
- Temp
- 96°C
- Ratio
- 1:7
- Brew
- 300s
Bold and rich; blueberry and red-wine in a concentrated cup.