Ethiopia Harrar

Coffee with the most "wild" and authentic character. Harrar is a closed, historic region in eastern Ethiopia. Here, coffee grows not on industrial plantations but in wild forests or home gardens, in the shade of other trees. Beans are dried using the most ancient method — sun-drying on "African beds," allowing berry sugars to penetrate the bean. In Ethiopia's Harrar region, they use the most ancient processing method — natural (dry). Harvested coffee cherries aren't washed or depulped immediately. They're spread whole in the sun (on those "African beds"). The cherry begins to dry directly on the bean. As a result, natural sugars (fructose) contained in the sticky fruit flesh are absorbed into the bean during drying. This is why Ethiopia Harrar is so sweet and tastes of blueberry/dried fruit. This isn't added sugar — it's sugar from the coffee cherry flesh. The taste will surprise you: brewed in cezve or espresso, powerful dark chocolate, cocoa, and hazelnut dominate. Brewed in filter or French press, the bright berry nature awakens — blueberry and juicy grapefruit. One of the sweetest varieties in the world. A true "fruit bomb" with a chocolate heart.

Grind: