Harar Coffee from Ethiopia | Coffee production in Vietnam – Helena., JSC

Vietnamese Coffee Exporter
Harar Coffee from Ethiopia

Harar Coffee from Ethiopia | Coffee production in Vietnam – Helena., JSC: In the series of world coffee maps, the first place we visited on the black continent was Ethiopia – The birthplace of coffee. Ethiopia has contributed two types of coffee in the top 10 of the whole 10 Specialty Coffee in the world, Yirgacheffes and Harar -In which Harar coffee is ranked one level higher.

Coffee processing in Hara, Ethiopia
Harar Coffee from Ethiopia | Coffee production in Vietnam – Helena., JSC: Coffee processing in Hara, Ethiopia

Harar is a city in eastern Ethiopia famous for two things: First for its history (Harar serves as a holy city in Islam) and second for its naturally dry-processed coffee. As early as the 16th century, Harar was famous for coffee, and by the 1800s, it had become a major trading center for coffee and other goods.

Coffee from the Harar region of Ethiopia is commonly known as Harar coffee or simply Harar. The phrase “Hararopian” also refers to the coffee variety used to produce coffee in the Harar region. The beans from this coffee plant are usually yellow-green in color and medium in size. This is one of the oldest coffee varieties still used to make coffee today; here is an overview profile of Harar coffee:

  • Growing altitude: 1510 – 2120 meters above sea level
  • Arabica variety: Native Ethiopian variety
  • Harvest period: October to February
  • Processing process: dry processing
  • Taste: Berry, Earthy, Chocolate

Altitude – An essential factor in the quality of Harar. coffee

With an elevation of over 1,500 meters, coffees from Ethiopia such as Yirgacheffe or Harar are above the Strictly High Grown – SHG standard. Conditions that allow the coffee plant to grow more slowly enable more nutrients to nourish the fruit, creating a fully developed coffee bean full of flavor – This is a big part of why most coffees grow—famous Ethiopian coffee.

Coffee
Harar Coffee from Ethiopia | Coffee production in Vietnam – Helena., JSC: Ethiopian Harar Coffee

The place where coffee trees can’t live!

The highlands of Harrar are a place like no other where you can find coffee plants. It is dry and very, very arid. It seems to be a place where the coffee plant cannot live, but Harar coffee has lived for several hundred years in such barren natural conditions. That’s why Harar coffee is not yet wet-processed; it doesn’t have much water. So the coffee beans, after growing naturally, are dried, then peeled.

The coffee trees are old, some ancient, up to two hundred years old, and the farming method is entirely natural. There is no fertilizer or pruning here. “Garden coffee” is a term used to refer to Harar coffee, so Ethiopian Harrar coffee is also granted the most popular certification:  organic coffee.

Coffee classification in Harar-Ethiopia
Harar Coffee from Ethiopia | Coffee production in Vietnam – Helena., JSC: Ethiopian Harar Coffee

Harar coffee beans are usually processed dry because the area is too arid. Coffee cherries are dried in the sun; They are cleverly arranged on a drying rack entirely by hand.

Classification of coffee Harar

Longberry, Shortberry, and Mocha Harriers are the three-bean sizes of Hara coffee, in descending order of size, but does size matter?

Harar Ethiopian Coffee Beans
Harar Coffee from Ethiopia | Coffee production in Vietnam – Helena., JSC: Harar Ethiopian Coffee Beans

The classification of unroasted Ethiopian Harar coffee has some similarities with the type of Kenyan coffee, which is based on the size of the beans:

  • Longberry (most giant coffee bean)
  • Shortberry (small seed)
  • Mocha (or Moka, Mocca) consists of Peaberry coffee beans.

Although the general theory is that more giant coffee beans are of higher quality (larger beans often contain more precious oils that impart more flavor and aroma), there are other factors besides bean size that can be It is also essential to the quality of the beans, such as wet or dry processing, roast degree, roasting technique, etc. This issue will be left to the Cuppers (professional coffee assessors), who will continue to debate the size of the beans. Bean size necessarily defines the quality of coffee after roasting or not.


Reference source:

  • Espressocoffeeguide.com – https://espressocoffeeguide.com/
  • Cafeimports – https://www.cafeimports.com
  • www.thespruceeats.com/ The Origins of Harar Coffee

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