Ethiopian Harrar Product Description:
Ethiopian Harrar coffee beans from Slash Roastery is a delicious and tastiest coffee. This product comes up with a Citrus , medium mouthfeel , orange hint , light acidic taste. And these are available in two variants. One is 250 Grams and the other is 1KG.
The Origins Of Harrar Coffee:
Harrar is a city in eastern Ethiopia famous for two things. One is its history as a major holy city in Islam and its naturally processed coffee. As early as the 16th century, Harar was famous for its coffee. And by the 1800s it had become a major trade center for coffee. And other goods. Like in other areas of Ethiopia. Many residents of the Harar region practice the Ethiopian coffee ceremony.
Coffee From Harrar:
Coffee from the Harrar area of Ethiopia is commonly referred to as Harar coffee. Or simply as Harar. The phrase “Ethiopian Harar” also refers to the coffee varietal. That are used to produce coffee in the Harar region. The coffee beans from this type of coffee plant are yellow-green. Or golden-green in color and medium in size.
Types Of Harrar Beans:
Ethiopian Harrar coffee beans are typically divided into three categories. Longberry, Shortberry, and Mocha. True to their name, Longberry coffee beans are the largest of the three types. In this same vein, Shortberry coffee beans are smaller than Longberry beans. Mocha coffee beans (or Mocca beans) are famous for their prized ‘peaberry’ beans. Which contain one bean per coffee cherry. Rather than the usual two beans per cherry.
The Harrar coffee varietal, the local coffee processing style and the terroir of Harrar produce coffee with a distinctive flavor and aroma. When used to make espresso, Ethiopian Harar coffees often produce a foamy creama.
Roasting is done constantly shaking the pan until they start to pop and crackle. Then it will either roast the beans until they reach a medium brown color.
The hostess then goes from guest to guest and lets them take in the aromas of freshly roasted coffee.
The whole roasted coffee beans are now ready. To do this, the hostess uses a small wooden bowl. Called mukecha and a long metal cylinder, zenezena. Similar to a mortar and pestle.
Popularity Of Ethiopian Coffee:
Ethiopia first started exporting coffee in the 15th century. Where Sufi mystics drank it so that they could better concentrate on their chanting. A couple of centuries later, Ethiopian Orthodox Church banned coffee altogether. They only went back to consuming coffee in the late 19th century thanks to Emperor Menelik II who himself was fond of the beverage.
Ethiopian coffee grows mostly in the southern mountainous regions with deep, fertile volcanic soils at altitudes of up to 8,858 feet. This coffee tends to have much higher quality and more complex flavor notes than coffees coming from lower elevations. Because Ethiopia’s coffee-producing regions are incredibly varied, flavor profiles differ markedly from region to region, between different micro-regions, and even farms.