Ethiopian Harrar Grade 4 Dry Process OROMIA

Cupping Ethiopian coffees is probably one thing that I can easily say I look forward to. Especially each summer when the new crops begin to arrive in North America, where I spend each day roasting. After a couple of bad years for Harrar crops, I was worried that when this coffee arrived, I might be disappointed again. Luckily, coffee producers in this region of Ethiopia have managed to put out a great crop this year.

These beans are dry, or naturally processed. This means that the cherries are allowed to dry on the beans before they are milled and dried further. The result is a very fruit, robust and complex coffee. Some coffee afficionados aren’t all too interested in dry process coffees, claiming them to be the result of rotten fruit, or harbouring fermented flavours. Thats all fine and dandy of course…..but I love dry process coffees, and its always a pleasure to sample them!

Ethiopian Harrar (Harar) Coffee Review

Roasted By Dave Barrett – Guelph, Ontario, Canada

Dave has been roasting coffee for over 5 years, and handles green bean purchases as well as overseeing Roast Master duties at Planet Bean Coffee Roastery.

• Roast: Cinnamon
• Origin: E. Harrar – OROMIA
• Grade: 4
• Crop: Current (2008)

Aroma: Raspberry, caramel, toasty and slightly smokey

Wet Fragrance (crust): Somewhat sour as it steeps, malty with a hint of fruit.  In breaking the crust, mild notes of nut and fruit come out.

Acidity: Winey with the majority of sensation occuring on the sides of the tongue

Body: medium

Flavour: Very very sweet coffee, notes of berry, malt and wonderful earthy tones.

Aftertaste: Somewhat short, but very pleasant!

After a few years of poor Harrar crops, the producers have finally nailed a great crop for the 2008/2009 season!

I rate this coffee 86/100 on my cupping sheet.