Harrar
is grown at an elevation of 1510 – 2120 meters above sea level in the
Oromia region of southern Ethiopia. Unlike Yirgacheffe, which is wet
processed, Harrar is dry processed. In dry processing, the coffee fruit
is harvested from the trees and then left to dry in the sun. Once the
fruit has dried, it is peeled away leaving the exposed coffee bean. The
dry process imparts the flavors of the fruit into the bean itself and is
a crucial aspect of the overall taste.
Flavor profile
Ethiopian
Harrar coffee is extremely bold and full-bodied with a dry fruitiness
that is reminiscent of red wine. Along with the fruity notes, Harrar has
a notable floral taste with hints of jasmine in the finish. Along with
the general fruitiness, expect to taste hints of blueberries and
apricot.
Harrar
coffee beans vary in size and the size of the bean can affect on the
flavor. Long berry beans are the largest and considered to be the most
flavorful. Shortberry beans are smaller while Peaberry is the smallest.
Food pairings
Ethiopian
Harrar can be enjoyed hot or iced and is a great coffee to pair with a
variety of foods. In general, dishes with berries pair very well with
Ethiopian coffees. A berry-based fruit salad goes very will Harrar as do
fruitcakes and pies.
