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.