IE Coffee Company - Single Origin Coffees

Notes on Ethiopia Harrar
The birthplace of coffee, Ethiopia is known for its naturally processed coffee. While some coffees from this country are now washed, Harrar remains true to tradition. The fruit is allowed to dry on the bean which accounts for the unusual fruity aromas and flavors from the resulting brew.
Ethiopia Harrar is not at its best brewed in a French press - unless you enjoy a good amount of sediment and cloudy appearance. This coffee is great as a drip style coffee.

Origin Notes
Ethiopia is the birthplace of coffee. It's the only place where wild coffee trees are still actively harvested. Consequently, the coffee can look uneven and display a wide range of characteristics. The Harrar region of Ethiopia is slightly east of the capitol city.
Coffee from Harrar is traditionally dry or naturally processed. The fruit remains on the beans after they are harvested. It dries thoroughly on raised, woven mats so air can circulate around the coffee. It's then milled to remove the fruit and parchment. The resulting coffee possesses a great deal of the original fruit, a smooth heavy body, and a heady aroma. Water is not readily available or renewable in the Harrar region, so the dry processing of coffee is largely out of necessity. Still, the flavor profile of natural Harrar has now become synonymous with natural processing.

Cupping Notes
Heavy in body, but light in its overall impression. Distinct flavors of blueberry fruit and a smooth chocolate aftertaste. Soft acidity and fruity aroma.