Our Ethiopia Harrar has the essence of a walk through an eclectic Ethiopian Bazaar: rugged and refined all at once. Grown at 6,000 feet in the southern Ethiopian Highlands, the Harrar is one of the spicier African coffees. It's micro-lot birth and dry processing lend to a strong body with delicate hints of fresh berries. The fruitiness interludes with an edgy and complex spiciness. Together, the two aspects of this enigmatic coffee give it a circular, infinite feel much like Ethiopia itself- never too easily understood and always mysteriously beautiful.
Stands up for itself.
Pairs well with near everything.
A bold and edgy coffee with an unmistakable complexity and wild fruitiness. Carries an aroma of berry, earth and chocolate. Underpinned by a classic Moka flavor.
Cups per bag
Hours between roasting and delivery
Cost per cup
From the Highlands of Ethiopia
Cultivation Season: October - February
Roast - to - door: 2 Days
Our Ethiopia Harrar is a single-origin and micro-lot blend. The coffee comes to Oakland, CA in 132lb bags. After being roast-to-order, the coffee is placed in a valve sealed bag and shipped to customers. At every point, we source exclusively organic coffee through the fairest trade channels.
The Perfect Cup
We worked with our Chief Barista to create a coffee recipe
that works every time, without fail. As a result, our coffee is ground and
measured to perfection, so the cup works for you, not the
other way around.
Prepare by boiling 350ml (1.5 cups) of water. Place your filter in the brewer and rinse it with one half cup of the hot water. This will remove residue, set your filter and heat up the brewer.
Add 4 tablespoons of the ground coffee to the now wet filter. Make sure that the coffee is even and goes up to atleat half the height of the brewer. Now, start the bloom pour: slowly pour 1/4th cup of water, spiralling from outward to in. At the same time, stir the coffee grounds gently, ensuring an even spread and saturated drip.
Pause about 30 seconds so the coffee can bloom and realize it's full flavor and aroma. Then being pouring again. Stop intermittently to allow the waterline to go an inch down. When it does, begin pouring again. When all the water is gone, you'll be left with a perfect cup of coffee.