Description
Harrar
Harar is located in the east of the country and belongs to the Harari region. But if we're talking about Harar coffee, we should know that there are other regions bordering Harari that also produce Harar coffee because they have the corresponding cup profile.
Virtually all Harar coffee is natural. There are several coffee varieties specific to this region, each well-adapted to the altitude, climate, and soil to produce unique aromas and flavors. Harar coffee has a characteristic fruity, creamy body. Another typical characteristic of Harar coffees are the "golden beans" (amber or golden beans). The reason for this is unclear, but they occur naturally and often have an excellent blueberry flavor.
Although this coffee doesn't have organic certification, we could call it an organic coffee like any other Ethiopian coffee, and there's not much to justify it beyond the simple story of a poor country. Traceability remains a challenge in understanding the origins of the coffee due to its marketing through the ECX organization.
Heleanna Georgalis has been leading the company since 2008. She is immersed in the third wave of coffee, personally ensuring the quality of the coffee she exports. She continues her father's legacy and claims to be passionate about this world where she can experiment with processes and have fun seeing the results. It's important to highlight that the uniqueness of Ethiopian coffees lies in the "non-genetic modification" of the coffee plants. In Ethiopia, there are thousands of unexplored varieties, and the known ones remain intact, and Heleanna emphasizes this every time we talk about it. Ethiopia is the birthplace; the varieties are specific to each region.
Scientists have recognized 37 varieties, 34 of which are natural.
We often find that Ethiopian coffee is of the Heirloom variety, which means "ancient root." It doesn't define the variety itself, but rather is a generic term. The variety is named after the region where it grows and where it has been growing for years. It should have the characteristic flavor of that region, meaning it has a specific cup profile. For all these reasons, this coffee is sold as Harar because it reflects the characteristics of that region.
It is a coffee that retains the generic characteristics of Ethiopian coffees, resulting in a very delicate and interesting cup profile with very diverse notes derived from both its processing and the soil where it grows.