Harrar (Hararghe) is grown on the highlands of eastern Ethiopia — one of the most storied homes of natural (dry-process) coffee in the world.
Harrar (Hararghe) is grown on the highlands of eastern Ethiopia — one of the most storied homes of natural (dry-process) coffee in the world.
Slow sun-drying in the cherry creates its unmistakably rich character: blueberry, red wine, spice and chocolate (the classic Mocha profile).Traditional farming without irrigation continues to this day.
Nearly all Harrar is sun-dried natural. Drying with the fruit still on transfers sugars and fruit aromatics into the bean, sharpening its winey, wild streak. Lot-to-lot variation in the finish is part and parcel of the dry process.
Its chocolate-leaning flavor earned it the name “Mocha Harrar.” Alongside the beans historically shipped from Yemen’s port of Mokha, it is indispensable to the lineage of what we call “Mocha.”
A roast around medium flatters its character. French press or paper drip brings out the fruit and body, and it takes milk and spices well.
Slightly cooler water draws out the floral aromatics. Pour slowly and the tea-like delicacy comes forward.
Low-temperature, short extraction highlights the jasmine-like aroma. Works well inverted too.
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