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Ethiopian Coffee Origin
Wild Berry. Wine-Like Complexity. The Original Mocha.
Region
Hararghe, Oromia (East)
Altitude
1,500 – 2,100 masl
Cup Score
SCA 82 – 86+
Processing
100% Natural (Dry)
Harar (also spelled Harrar) is one of the most storied coffees in human history. Grown in the highlands surrounding the ancient walled city of Harar in eastern Ethiopia, a UNESCO World Heritage Site. Harar coffee has been traded for over 500 years, making it one of the world's first exported coffees.
Unlike most other Ethiopian coffees, Harar is exclusively natural (dry) processed. Coffee cherries are dried whole on raised beds under the sun, allowing the fruit to ferment around the bean. This traditional method produces Harar's distinctive wild berry, wine-like, and dark chocolate flavors, the original "mocha" character that inspired the world's love affair with chocolate-coffee pairing.
Harar coffee is classified by bean size. Longberry (large, elongated beans) is the premium classification, while Shortberry (smaller, rounder beans) is the standard commercial grade. The best Harar longberry lots exhibit an intense, fruity complexity that cannot be replicated by any other origin.
Want to understand Harar's unique character? Our tasting notes guide breaks down the blueberry, chocolate, and wine notes that define this legendary origin. Learn more about dry processing in our washed vs natural guide, or discover the ritual side of Ethiopian coffee in our coffee ceremony guide.
The premium grade, intense and exotic.
Classic mocha character: bold and chocolatey.
Harar coffee is grown in the eastern highlands around the ancient city of Harar, spanning several districts known for distinct microclimate conditions.
1,600–2,100m
The primary Harar coffee zone. Known for intense blueberry and wine notes. Premium longberry lots predominantly sourced here.
1,500–1,900m
Slightly lower altitude producing fuller-bodied, earthier coffees with dark chocolate and dried fruit characteristics.
1,800–2,000m
Smallholder gardens within and around the historic walled city. The original Harar coffee terroir.
1,700–2,100m
Higher-altitude sub-district producing more complex, fruity lots with brighter acidity.
The ideal method for Harar's full body and chocolate notes. Coarse grind, 4-min steep, 200°F water.
Harar's bold character shines in a stovetop moka pot. Rich, concentrated, and deeply chocolatey.
The traditional way to enjoy Harar. Fine grind, simmered with cardamom for an authentic Ethiopian experience.
Harar is famous for its wild blueberry, dark chocolate, wine, and spice notes. The full body and low-to-moderate acidity create a rich, warming cup. It's the original "mocha" coffee.
Eastern Ethiopia receives less rainfall than the south, making dry-processing the traditional and practical method. This natural process is what gives Harar its distinctive fruity, wine-like character.
Longberry refers to large, elongated beans, the premium grade with more complex, intense flavors. Shortberry are smaller, rounder beans with a bolder, earthier profile. Both are exclusively natural processed.
Excellent! Harar's chocolatey body and berry sweetness add depth and complexity to espresso blends. It pairs beautifully with Central or South American coffees for a rich, balanced shot.
Freshly roasted and shipped directly to your door across Canada. Experience the world's most legendary coffee origin.