Coffee Origins
Harar
Wild, winey and full-bodied
Harar is one of Ethiopia's oldest and most distinctive coffees.
Origin profile
Wild, winey and unmistakable.
- Region
- Eastern Ethiopia
- Altitude
- 1,500–2,100 m
- Processing
- Natural · aged lots available
- Harvest
- October–February
- Best for
- Espresso with character, and heritage menus.
Harar is one of Ethiopia's oldest and most distinctive coffees. Dry-processed in the east, it has a heavy, syrupy body and a wild, winey cup with blueberry, dark chocolate and spice.
Grown on small farms in the eastern highlands and dried in the sun. We also offer aged Harar: mocha-like, with fermented fruit and an earthy depth.
Flavour profile
- Washed: Rare and lighter than the natural, with citrus and floral notes.
- Natural: Blueberry, dark chocolate and spice on a heavy, syrupy body.
Export
From Harar to your roastery.
Every export lot goes through five stages: regional storage, overland transit, export milling, ECTA inspection, then stuffing and shipping to Djibouti. The standard lead time is 10–14 days from warehouse dispatch to loading.
See Export ServicesOther origins
Compare with the other origins.
Ask us about Harar samples.
Tell us what you are looking for and we will come back with availability and next steps.
Request Harar Samples