Ethiopia Harrar is full bodied with a medium acidity and a wild chocolate finish that can be very winey and earthy or fragrant, rich and fruitlike.

• 12 oz. Can

Harrar actually touches the Yirgacheffe regions, but the two coffees are completely different in the cup due to Harrar’s dry “natural” process.

A sense of history and wildness dancing alongside the flavors of chocolate, cinnamon and cocoa come from drying the cherries on big patios open to the sun. The sugars surrounding the beans bathe the beans during the fermentation process.

Typically Ethiopia Harrar is full bodied with a medium acidity and a wild chocolate finish that can be very winey and earthy or fragrant, rich and fruitlike.

Given the ancient heritage of this bean no two lots of Harrar are alike. The snowflakes of coffee make this bean a trip back in time.