Region: Dire Dawa, East Harar
Process: Natural, Raised Beds
Elevation: 7100 ft
Coffee production in Harar is estimated to be down as much as 40% in the past year, due primarily to drought. Farmers in these regions are quickly turning to Khat production, a popular narcotic that grows well in arid conditions. If the international market cannot increase demand and appreciation for Harar coffees, coffees known for their genetic diversity and one-of-a-kind flavor profiles, coffee farmers will be forced to abandon the crop altogether.
Dan and I chose this coffee for its traditional processing method, which accentuates the dark fruit and cacao notes held in these heirloom lots.
We Taste: Rhubarb, Bing Cherry, Fresh Strawberry
Aroma: Blueberry, Passionfruit
Brewing suggestion: “Natural Ethiopians are the gateway drug of the coffee world, their bright and berry-filled flavors and complexities are eye-opening for folks who've never experienced coffees outside of the citrus/caramel/cocoa undertones typically found in South and Central American coffees. I really love this coffee brewed via Aeropress, a great mid-day coffee.”
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