Ethiopian Organic Harar coffee taste

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Harrar coffee is grown in the eastern highlands of Ethiopia at elevations from 4,500 to 6,500 feet above sea level. The region has a hot climate and is known for its dry processing method.

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Ethiopian Harar coffee is generally highly rated and known for its winey and famously fruity with notes of blueberry, strawberry, peach, cherry, wine, and chocolate. It has a medium body and mild acidity. Different flavors can be brought out depending on the roast. Even intense - and tasting notes describe it with a rich and pungent, you are more likely to taste the fruity notes if it is lightly roasted.

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Harrar coffee, for espresso

Harrar coffee is also used for espresso. It is known for its winey and fruity, floral-toned acidity - bright in the cup, even intense - and tasting notes describe it with a rich and pungent, heady aroma that is wonderfully reminiscent of blackberries.

Yirgacheffe and Harrar are two different geographic regions of Ethiopia. The main differentiating factor between typical Yirgacheffe and Harrar coffees is the processing method. Harrar coffee is known for its dry processing method, while Yirgacheffe coffee is known for its wet processing method. Wet processing involves washing the coffee beans before drying them, while dry processing involves drying the beans with the fruit still attached.