Ethiopia Harar coffee is known for its distinct, fruity, and complex flavor profile, which makes it stand out. Grown in the Harar region of Ethiopia, this coffee is often dry-processed, contributing to its unique taste.
Flavor Profile: Blueberry and Berry-Like Fruits, Winey and Fermented Undertones, Spicy and Floral, and Chocolate. A strong blueberry note is common, along with other fruity undertones like blackberry or raspberry.
Harar coffee is often described as having a wine-like, slightly fermented taste, which adds depth and complexity. here can be spicy hints of cardamom, cinnamon, or nutmeg, with subtle floral aromas that contribute to its aromatic profile. Sometimes, it has a cocoa or dark chocolate-like finish, adding a touch of smoothness to balance the fruitiness.
The coffee tends to be full-bodied with mild to moderate acidity, making it a rich and vibrant cup enjoyed by coffee enthusiasts around the world.
Altitude: 1,500 - 2,200 meters.
These high-altitude conditions are ideal for coffee cultivation, as they promote slower cherry development, which leads to denser beans with more complex flavors. The elevation also contributes to the coffee's bright acidity, fruity notes, and overall rich profile.
