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Harar is a city in eastern Ethiopia famous for two things: its history as a major holy city in Islam and its naturally processed coffee. As early as the 16th century, Harar was famous for its coffee, and by the 1800s it had become a major trade center for coffee and other goods. Like in other areas of Ethiopia, many residents of the Harar region practice the Ethiopian coffee ceremony and are entrenched in Ethiopian coffee culture.

 

Coffee From Harar

 

Coffee from the Harar area of Ethiopia is commonly referred to as Harar coffee, or simply as Harar. The phrase "Ethiopian Harar" also refers to the coffee varietal used to produce coffee in the Harar region. The coffee beans from this type of coffee plant are yellow-green or golden-green in color and medium in size. It is one of the oldest coffee varietals still used to make coffee today.

 

Types of Harar Beans

 

Ethiopian Harar coffee beans are typically divided into three categories: Longberry, Shortberry, and Mocha. True to their name, Longberry coffee beans are the largest of the three types. In this same vein, Shortberry coffee beans are smaller than Longberry beans. Mocha coffee beans (or Mocca beans) are famous for their prized 'peaberry' beans, which contain one bean per coffee cherry (rather than the usual two beans per cherry), and are known for their complex flavors of chocolate, spices, and citrus.

 

Harar coffee beans are typically dry processed, which means that they dried in the sun, usually while laid out in these layers on tables or patios. They are skillfully sorted and processed almost entirely by hand.

 

The Harar coffee varietal, the local coffee processing style and the terroir of Harar produce coffee with a distinctive flavor and aroma. This flavor is often described as fruity and winey with a mocha note, medium acidity, and a full body. When used to make espresso, Ethiopian Harar coffees often produce a foamy crema.
Other coffee-producing areas of Ethiopia include

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Sidama Zone is located in Southern Ethiopia where finest coffee grows. Sidama coffee is mainly produced in Sidama zone, but it also includes coffee produced in the neighboring zones such as Amaro, Guji, Borena, Bale, Waliyta, Kambata, Gamo Gofa and South Omo zones. Sidama zone is the leading coffee producing and the largest supplier of washed coffee in the country.

Sidama zone is well known for its production of garden (cottage coffee) that is grown in the garden and fertilized with organic nutrients. It produces world class washed coffee due to its ideal soil type, climate, altitude, rainfall and temperature, for the production of high quality coffee. Coffee is grown in the garden and planted at low densities, ranging from 1000 to 1800 trees per hectare. Garden coffee is fertilized with organic nutrients and is often intercropped with inset (false banana). Sidama coffee is known for its high quality across the world and has built a reputation over many decades. Sidama coffee is low yielding variety with the highest cup quality. Sidama bean is small to medium size, greenish gray color and it has balanced taste and fine flavor with distinct sweetness. It has fine acidity, good body and is always sold as specialty coffee

This Grade 1 Arabica Heirloom, is a garden coffee from the region of Kochere south of Yirga Chefe. Cultivated traditionally between 1800 and 2000 meters above sea level, it is then exclusively handpicked, washed and sun dried. Its aroma is rich and floral, with a pure and gentle attack with notes of bergamot, honey and vanilla. A nectar from the cradle of coffee.
 

Variety :Arabica Grade 1 Heirloom

Origin :Ethiopia

Picking :Hand-picked

Treatment :Wet method

Drying :Sun dried