The Real Coffee Experts
Harrars
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The eastern region of Ethiopia, best known for its dry processed (unwashed; natural) coffees, produces the Harrars with their fruity or winey tones, complex blueberry notes, bright (sometimes brilliant) acidity, and with a medium to heavy body that has a dry edge to it. Harrar coffees are a distinctive wild-varietal specific to the region, and are hand processed by locals.

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From historic times, Ethiopia has provided some of the world’s best reviewed single origin premium coffee beans. In general, Ethiopian coffees are best known for their complexity with a pungent, winey quality and a distinct wildness in their acidity.
Altitude Range: 1,500 – 2,200 meters above sea level
Language Spoken: Amharic
Harvest: November – February
Annual Coffee Production: 6,600,000 bags (2013)
Common Varieties: Arabica, native heirloom varieties.
Avg Farm Size: In general, small plantations.

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