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Ethiopian Harrar coffee, a wild and exotic dry processed (natural) Arabica coffee cultivated in the Oromia area (formerly Harrar) of southern Ethiopia at heights between 1,400 meters and 2,000 meters, is heavy-bodied, spicy, and aromatic. East of Addis Abeba, where the nation’s capital is located, is the province of Harrar.
Ethiopian Harrar coffee is frequently praised and noted for its winey and fruity, floral-toned acidity, which is bright in the cup and even powerful. Tasting comments also mention that it has a rich and pungent aroma that is delightfully evocative of blackberries.
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