Description :
Harar coffee is a full-bodied, dry-processed Arabica coffee from the historic Harar region of Ethiopia, known for its complex, winey, and berry-like flavors, often featuring notes of blueberries, blackberries, cherries, and chocolate. Grown at high altitudes, it is a natural, sundried coffee with a heavy body and a unique, dry, and sometimes spicy aroma that makes it popular for espresso blends.
Key Characteristics
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Origin:Grown in the Eastern highlands of Ethiopia, in the ancient city and surrounding region of Harar.
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Processing:Typically dry-processed (natural), where coffee cherries are left to dry in the sun before the bean is exposed, which contributes to its fruity and berry-like notes.
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Flavor Profile:
- Flavors: Complex with distinctive winey, berry-like, and chocolatey notes. Specific flavors can include blueberries, blackberries, cherries, and even a hint of jasmine in some fine examples.
- Aroma: Intensely aromatic with a chocolaty scent.
- Body: Heavy.
- Acidity: Medium to light, with a dry or wine-like quality.
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Variety:An heirloom Arabica variety.
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Growing Conditions:Cultivated at high elevations, around 1,510 to 2,120 meters (4,900–7,200 feet) above sea level.
What Makes It Unique?
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Dry Processing:The natural sundrying method imparts a unique, fermented, and fruity character that distinguishes it from other coffees.
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Historic Significance:The Harrar region is one of the oldest coffee-growing areas in the world and is considered the birthplace of coffee.
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Versatility:Its bold flavors and heavy body make it a popular and excellent choice for espresso blends.
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