Sip and Savor: The World’s Premier Coffee
-6f60b1d.png/:/cr=t:0%25,l:0%25,w:94.34%25,h:94.34%25/rs=w:1209,h:1612)
The Ethiopian Harar Coffee: Cream of the Crop
Why Harar Coffee Stands Out
- Birthplace of Coffee: Ethiopia is where coffee was first discovered, and Harar is one of its oldest growing regions.
- Uniqueness: No other coffee replicates Harar's wild, chocolaty profile and its ancient heirloom Arabica varieties ,
- Storytelling: Named after the medieval city of Harar.
Harar Coffee : Natural
Mawi Coffee: Preserving the Heritage
Harrar coffee is naturally processed (or dry-processed.) This is what gives the unroasted coffee beans their innately complex flavors. Not only the green beans that is brewed in Harar and Hararghe regions, built also the leaf and outer skin of the dried coffee peel are used to make tea varieties.
In Harar and in some parts of Oromia, people have consumed an infusion of roasted coffee leaves and coffee husk peel skin tea for hundreds of years. It is traditional It's called "kuti” and “harsher” respectively.
Mawi Coffee: Preserving the Heritage
Mawi Coffee: Preserving the Heritage
Harar coffee is not just a beverage—it is a symbol of Ethiopia’s deep-rooted coffee heritage, dating back centuries to some of the earliest coffee trade networks. Its brand heritage is built on authenticity, cultural significance, and a distinctive flavor profile that has made it one of the most sought-after coffees in the world.
Harar is one of the world’s oldest coffee-producing regions, with traditions dating back over 1,000 years. The region played a crucial role in the early coffee trade, with beans transported by camel caravans to ports like Zeila and shipped to the Arabian Peninsula. Harar coffee was among the first coffees introduced to the global market, gaining recognition for its unique characteristics.
Grown in Ethiopia’s Eastern Highlands (1,500–2,100 meters above sea level), Harar coffee benefits from rich volcanic soil, high altitudes, and a unique microclimate.
The beans are often hand-harvested and processed by smallholder farmers using techniques passed down through generations.The preservation of heirloom varietals ensures that Harar coffee maintains its original genetic and sensory identity.
Traditional Processing
Traditional Processing
The natural (sun-dried) processing method plays a big role in its unique flavor, intensifying its fruity and complex profile.
Harar coffee‘s historical significance is equally remarkable. As one of the oldest known coffee origins, it carries a deep cultural and heritage value. The region’s high altitude, traditional farming methods, and heirloom varietals contribute to its rich and unique taste.
The use of the coffee husks to make Hasher-Qahwa (also known as Qishr in other regions) further highlights the sustainability and cultural depth of Harar‘s coffee tradition. This tea-like beverage, often brewed with spices like ginger and cinnamon, adds another layer to Harar coffee heritage.