Haru Suke

Ethiopia
Single Origin | Omni

Earl Grey. Plum. Orange Blossom.

Region Varietal Process Altitude

:     SNNPR, Gediyo, Yirgacheffe :     Local Landraces & JARC 74 Selections :     Natural & Sun-Dried on Raised Beds :     2000 - 2300 Metres

This exceptional natural coffee comes from the Haru Suke washing station, located in the village of Haru, nestled within the fertile highlands of the Yirgacheffe district in Ethiopia’s Gedeo Zone. Managed by the dedicated team at Primrose Coffee and Mr. Birhanu Geda, this lot is a collective effort by smallholder farmers who cultivate coffee as a family crop—grown in backyard gardens no larger than one hectare. Coffee trees surround their homes, intercropped with staple fruits like enset (false banana), avocados, and papayas to ensure both food security and supplemental income for the household.

After being handpicked at peak ripeness, the cherries are transported to the washing station—a journey that can stretch up to 10km, often on foot, by mule, or on a motorbike. Upon arrival, the cherries are floated in water channels to sort out any overripe or damaged fruit. Only dense, high-quality cherries proceed to drying.

As a natural processed coffee, the whole cherries are carefully laid out to dry on raised beds under the sun, a process that takes 15 to 18 days depending on weather conditions. The beds are regularly turned throughout the day to ensure even drying, and shaded during the hottest midday hours to prevent splitting. Once the optimal moisture level is reached, the dried cherries are rested and then transported to Addis Ababa for dry milling. At the mill, the coffee undergoes multiple stages of cleaning—pre-cleaning, hulling, polishing, gravity separation, colour sorting, and a final handpick—to ensure a clean, export-ready lot.

We last had Haru Suke in our roastery back in 2016, and it left a lasting impression on our team and guests alike for its clean fruit character and unmistakable Yirgacheffe charm. Now, nearly a decade later, we’re thrilled to bring it back into our offering—refreshed, radiant, and tasting better than ever.

In the cup, expect a burst of tropical vibrancy—apricot, guava, orange and hibiscus, followed by soursop candy sweetness and a silky mouthfeel. Its clarity and structure defy expectations for a naturally processed coffee, making it an exciting choice for both filter brews and modern espresso extractions.

Returning in 2025 as part of our renewed focus on expressive single origins, Haru Suke Natural may also play a supporting role in our seasonal blend, the Dutch Blend. If you loved it then, you're in for a treat now. If it’s your first time—welcome to a gem worth waiting nine years for.