If you could go back in time and share the first cup of coffee with the first person to drink it, then it would probably have been in the eastern highlands of Ethiopia and you would probably have been drinking Harrar.
But it’s not just a history lesson. Everything about Harrar origin is distinctive: The 6880-8000 feet highlands of Harrar in Ethiopia are so remote that most of the coffee is carried by donkeys down to collectors below in the valley; they’re just aren’t any roads for the trucks to get from the export town of Dire Dawa to the farms. Their processing methods are little changed since the genesis of coffee consumption. Women crush the coffee cherry by hand in deep wooden pot then its naturally sun dried on the ground. Because it is grown in small amounts by traditional methods or dry processing, it can be considered an “uncertified organic” coffee. The trees are two hundred years old and some reach up to a height of 6 meters (20ft). And then there’s the taste:
Taste profile:Intense blueberry fruitiness, bright acidity, full body and the distinctive deep mocca flavor. Harrar shows excellent results for the use of espresso because it produces a foamy “tigretto” crema. This may not be an estate coffee but it is a wholly unique coffee in every way and that is why we want to offer it to you.
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