Harar Coffee From Ethiopia

Vietnamese Coffee Exporter
Altitude–An-important-factor-in-the-quality-of-Harar-coffee

Ethiopia, the home of coffee, was the first stop on the black continent in our series of world coffee maps. Ethiopia features two types of coffee in the top ten of the world’s top ten specialty coffees, Yirgacheffes and Harar, which is ranked one level higher.

Harar-coffee-from-Ethiopia
Coffee processing in Hara, Ethiopia

Harar is a city in eastern Ethiopia known for two things: its history (Harar is considered a holy place in Islam) and its naturally dry-processed coffee. Harar was known for its coffee as early as the 16th century, and by the 1800s, it had grown into an important commercial center for coffee and other items.

Coffee production in Harar – Ethiopia

Harar coffee, or simply Harar, is Ethiopian coffee produced in the Harar region. The term “Hararopian” also describes the coffee variety grown in the Harar area. This coffee plant’s beans are typically yellow-green in color and medium in size. Harar coffee is one of the oldest coffee kinds still used to brew coffee today. Here’s a quick rundown of the Harar coffee profile:

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

Coffees from Ethiopia, such as Yirgacheffe or Harar, are above the Strictly High Grown – SHG grade due to their height of over 1,500 meters. The conditions that allow the coffee plant to grow more slowly enable more nutrients to nourish the fruit, resulting in a fully developed, flavorful coffee bean – this is one of the main reasons most coffees grow. Ethiopian coffee is well-known.

Altitude–An-important-factor-in-the-quality-of-Harar-coffee
Harar Ethiopian Coffee

The place where coffee trees can’t live!

Coffees from Ethiopia, such as Yirgacheffe or Harar, are above the Strictly High Grown – SHG grade due to their height of over 1,500 meters. The conditions that allow the coffee plant to grow more slowly enable more nutrients to nourish the fruit, resulting in a fully developed, flavorful coffee bean – this is one of the main reasons most coffees grow. Ethiopian coffee is well-known.

The coffee trees are old, some are pretty old (up to 200), and the cultivation process is entirely natural. There are no fertilizers or trimming in this garden. Harar coffee is referred regarded as “garden coffee” in Ethiopia; hence it has received one of the most popular certifications: organic coffee.

The-place-where-coffee-trees-can't-live!
Harar Ethiopian Coffee

Because the region is so arid, Harar coffee beans are typically processed dry. Coffee cherries are sun-dried and then meticulously put on a drying rack by hand.

Classification of coffee Harar

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

Classification-of-coffee-Harar
Harar Ethiopian Coffee Beans

The unroasted Ethiopian Harar coffee classification is comparable to the Kenyan coffee classification, 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.

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