Ethiopia Dry Process Gey Harar

Harar's have a rustic quality, often similar to Yemeni coffees. This one is very sweet, slightly floral, and still encompasses a bit of the leathery/earthy sweetness that you'd expect. Body is huge, and the sweetness goes from berry to earthy rice syrup. Fruits are abundant, dried apple topping the list. City+ to Full City+.
Out of stock
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate No
Region Africa
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Aug 15 2014
Lot size 40bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Cultivar Detail Heirloom Varietals
Grade Grade 4
Appearance 1 d/300gr, 15+ screen - expect to find a few broken, insect damaged, and quaker beans
Roast Recommendations City+ to Full City+, this coffee can take a bit of heat
Weight 1 LB
This is our first Harar offering in quite some time. Harar is the ancient Western capital, a walled city that has been a source of intrigue for centuries. Misraq Hararghe (pronounced Harar-Gey) is the name of the greater Harar area that the city commanded, and it seems that"Gey" is a shortened name local Harari people use for the area. True Harar coffees are from the higher Eastern areas, but many coffees sold as Harar from the Western area. We try to focus only on the more traditional East coffees. Harar coffees are dry-processed out of tradition and necessity. The zone is much more arid than the Western or Southern coffee lands of Ethiopia, and there simply isn't enough water for wet process fermentation and washing. There is a lot of competition for Harar coffees, which sadly has been a disincentive to quality; if farmers or millers know they can sell anything at a good price, why pick coffee fruit selectively? Why keep batches separate? The result can be coffee with many quakers (under-ripes) that affect the flavor and roast quality. This batch is not a farm direct lot; it was sourced through the Ethiopia Coffee Exchange and stood out because of the nice cup quality. Then we had it prepared with extra hand-picking at a mill in Addis Ababa. The resulting coffee still has all the complex wild and rustic notes of Harar, but also ample sweetness from the initial sip through the long aftertaste.
The rustic quality is expressed as earthy-sweet syrups all along the profile, from aromatics to cup flavors. The dry fragrance has a smell of strawberry and blackberry syrups, fruity and sweet, with a bit of almond and honey graham. There's an earthy quality too, a greenish scent of forrest floor underneath. The sweetness expands with hot water, and a smell of rice syrup comes up in the steam. The cup is very sweet, and even has a touch of dried wild flowers. A strong flavor of dried apple comes out as the cup cools, tart and even slightly "winey" notes that dried green apples have. There are also elements of red berries, leather, and aromatic wood, flavor notes we find in coffees from Yemen, though not over bearing, and a bit more in balance with sweetness/bittersweetness. It's a complex brewed coffee - sweet, rustic, and with elegant top notes. This coffee is uniquely "Harar", a region once thought to offer the best examples of a naturally-processed coffees in all of Ethiopia.