Buy 1kg of 100% Arabica medium roasted WHOLE BEAN Ethiopian Harrar coffee packs only.
If there is one coffee that has polarised the entire coffee industry for many centuries like no other, it's the revered Ethiopia Harrar. A coffee with a perilous future, some predicting it's likely to disappear within the next decade.
Harrar is difficult to source and half-decent Harar is as rare as the proverbial rocking horse shite. It's also really bloody expensive in comparison to other alternatives.
A dry processed coffee from a delicate heirloom varietal Harrar (or sometimes spelt Harar) shares a special place with Yemen as one of the oldest types and original species of coffee - with Yemen all but disappeared from our coffee spectrum, it's likely Harrar will soon follow.
Grown in East Africa at high altitude, the availability of Harrar continues to decline each year, some say it's from the impact of global warming, droughts and incredibly low yields on the sensitive varietal (sometimes less than 30%).
Some farmers don't see the viability in growing a varietal with such high risk of failure from abnormal weather conditions - all it takes is an unexpected storm, rains at the wrong time or extended dry period and the crop can be partially ruined with yields falling considerably.
Coffee farmers are not silly, they will always think about using their lands for entirely different food crops. They do this by removing these historic heirloom coffee trees and planting crops for higher demand foods.
The last few years in particular have been extremely challenging. The quantities on offer were low and miniscule. Whilst the qualities were, if we are honest, sub-standard.
Add the higher prices demanded (because of low supply) and importers soon drop Harrar from their line-up. We have certainly struggled to find viable lots for the last 4 years, or probably longer actually. It's always been a challenge for 11 years.
Many coffee roasters abandoned Harrar in their line-up long ago - too hard to source, too inconsistent to roast and more importantly too expensive for what you might get in the cup - there was always something with a cleaner cup from other Ethiopian naturals such as Sidamo or Yirgacheffe. What we mean by that is that Yirgacheffe and Sidamo naturals are comparable in price, but give a far cleaner and sweeter cup compared to Harrar's spicey notes.
But that's entirely missing the point......Harrar is one of the coffee world's most romantic and profound varietals. Let's not write-off Harrar just yet..........it's got so much going for it with distinctive and alluring characteristics that other varietals and regions simply cannot replicate.
Sometimes the most perfectly clean and sweet fruity cup is not going to be the most popular - a bit of diverse character goes a long way to endearing a coffee with it's drinker. There's an old saying in coffee - perfectly imperfect.
When I started roasting coffee long ago, a good Harrar was considered the "ducks nuts" in an espresso or mocha blend. Powerful and intoxicating aromatics, searing fruits, bold flavours, insane complexity and if you were really lucky there were small pockets of amazing Blueberry notes and rich chocolate that provided unforgettable highlights to a blend.
It's hard to describe the allure of blueberry in a coffee.....it's just one of those pairings that works.
As a standalone single origin, Harrar was one for the true believers. Winey, full bodied, earthy, fruity ferments, spicy complexity and broad citrus acidity. Every cup was like a Kinder surprise, something different to the last, something new to discover, something surprising to admire.
Roasting Harrar or using it in blends was only for the wily, skilled and experienced masters, or those with really thick skin that could take the feedback. You see, roasting Harrar was always a double-edged sword that easily slices through espresso and milk like a hot knife through butter, but there would sometimes be the occasional "hook" or "spice".....and it was that hook where the blending or roasting was not ideal that could amplify any powerful negatives.
It's for this reason I am hand-roasting every single batch of this coffee on my pimped Proaster platform for extreme precision.
There's no doubt Ethiopian naturals (dry processed) make for the best espresso - thick, syrupy, fruity, complex and balanced. We have tended to steer away from these naturals as the fruit in the cup can sometimes confuse our "core" customer, but for enthusiasts it's a godsend.
A good Harrar will deliver perhaps one of the most profound espresso experiences you may encounter.........but that was back when blueberry notes were more prevalent and the crops were more abundant. Today, blueberry is almost impossible to taste - though there are hints.
We snapped up a big bunch because quite frankly it's a coffee that deserves to be showcased and savoured - who knows if we will ever get the chance to do it again. Bugger the ridiculously high price, we just had to do it........else it might be another 5 years wait or maybe it might disappear like Yemen.
It's not going to beat a Grade 1 Yirgy or Sidamo natural, it's certainly not as clean in the cup, but the spicey, chewy and juicy acidity is something that's different.
Sweet fragrant grinds make a juicy cup with blueberry, orange and medicinal notes.
Clean caramel finish.
Lovers of black coffee with powerful aromatics and complex flavours will enjoy this special lot.
Don't miss this chance to taste the very best Harrar on offer from Ethiopia.
1kg Whole bean packs only. Sorry, no 500g and no ground packs.
What can we say......it's a classic Harrar in the true old-school sense.
Delishous orange acidity, spicy complexity and just jaw dropping as a black coffee with it's funky, forest floor aromas and hints of blueberry on top of a long caramel finish.
One for the true believers.........for a limited time only.