Sun Dried Ethiopian Harrar

This coffee is grown very high (1880 – 2180 MASL) in eastern Ethiopia. This is a classic and much sought after bean. The natural process is when the farmers lay out the mucilage covered beans and allow the sun to dry down the mucilage before removing. The gives a complex deep flavour to the coffee. Harrar has a deep blueberry note and incredible aroma. This coffee is roasted into second crack which helps highlight the complex flavours. This is one coffee that works much better with a little age after roasting. I generally suggest waiting 4 to 5 days after roasting before brewing. This allows for the deep rich flavour to fully develop.