The February Pick

Ethiopian Harrar coffee is a famous, naturally processed Arabica known for its bold, complex, and fruity profile, featuring intense notes of berries (blackberry, blueberry), dark chocolate, and spice (cinnamon), with a winey acidity, heavy body, and heady aroma, making it a powerhouse coffee from the high-altitudes of Ethiopia's eastern highlands, considered one of the world's oldest single-origin beans.

Key Characteristics:

Flavor Profile: Rich, wild, fruity (berries, cherry), chocolatey, spicy (cinnamon, cardamom), with hints of jasmine or honey and a distinctive dry, almost fermented edge.

Body & Acidity: Full-bodied with a strong, often wine-like acidity and a pungent aroma.

Processing: Traditionally natural (dry-processed), enhancing its fruity complexity.

Bean Type: Medium-sized, greenish-yellowish beans from heirloom Arabica trees.

Origin: Grown in the highlands (4,500-7,150 ft) of the Oromia region (formerly Harrar) in Eastern Ethiopia.

Roast: Often roasted to a medium-dark or full city, bringing out its robust flavors.

Why It's Special:

Ancient & Wild: One of Ethiopia's oldest coffee origins, grown on ancient heirloom trees.

Unique Flavor: Its intense berry and wine notes set it apart from other coffees.

Bold & Fragrant: A powerful, fragrant brew that stands up well even with milk.

Flavor Notes (Examples):

Blackberry & Dark Chocolate: Common in many roasts.

Cedar & Molasses: Can appear, especially in espresso.

Floral & Honey: Sometimes detected as subtle undertones.

Ethiopian Harrar is celebrated for its unique, bold taste, offering a wild and exotic coffee experience directly from its historic growing region.