Ethiopia is the birthplace of coffee. Coffee from the Harrar region is wild and natural. This means the ripe coffee cherries dry on the beans and impart a fruity, berry sweetness. Berry, citrus and herbal notes predominate.
This coffee is not washed due to a marked lack of water resources and because the sun-dried coffee already gets significant premiums due to its exceptional cup characteristics. The cup has medium to light acidity and a full body. Harrar can taste a bit wild and even jammy in comparison to Yirgacheffe, which are typically wet processed and tend to exhibit more citrus and floral notes.
It is typically grown on small farms in the Oromia region (formerly Harrar) in southern Ethiopia at elevations between 4,500 and 6,300 feet. The province of is east of Addis Ababa, the country’s capitol.