Historically, Ethiopia has been recognized as the birthplace of coffee. Located in the horn of Africa, it’s bordered by Somalia to the southeast, Djibouti to the east, Kenya to the south, Sudan to the east and Eritrea to the northeast.
Ethiopia occupies the high plateau region between the Nile plains of the Sudan and Eritrea and is one of the largest countries in Africa, with an area of over 1.13 million square kilometers. It has a rugged topography with altitudes ranging from around 100 meters below sea-level, in the Danakil Depression, to 4,600 meters above sea-level in the Semien Mountains.
The Harrar region lies in Ethiopia’s Eastern Highlands. As one of the main growing regions in Ethiopia, Harrar has a reputation for producing distinctive wild-varietal Arabica. Once picked, the coffee can go through a variety of milling processes. Harrar beans are usually natural-processed coffees, which produces the distinct berry notes the region is most recognized for.
Ethiopia Harrar can have a strong, dry edge, winey to fruit-like acidity, rich aroma and a heavy body. In the best from Harrar, one can observe an intense aroma of blueberries or blackberries.
Cupping notes: Fruit, raisin, blueberry, vanilla; medium acidity, smooth body.
