Ethiopia Harrar Coffee, Golocha, Natural Process


Ethiopia Harrar Coffee, Golocha, Natural Process Coffee is a grade two coffee from the Harrar region of Eastern Ethiopia which is known for being one of the country's largest coffee-producing regions. The lot of farms are cultivated by 10 smallholder farmers, each of which works with an average of 5 hectares of land. These farms range between 1,550 and 2,050 meters in elevation and cultivate heirloom varietals such as Buna Guracha, Shumbure, Arso, and Abadir.

Certifications: Kosher Certified

Flavor Notes: Dried Blueberry, Honey, Lavender, and Chocolate

Processing: Natural Process

Roast: Medium/Light Roast

Additional Information:

  • Drying: Raised Beds (A natural drying process that results in a sweeter, more floral flavor)
  • Farm: Various Smallholder Farms
  • Natural Process: What is the natural process? The Ethiopia Harrar Coffee ripe cherries are sun-dried on raised beds for 8-12 days, depending on climatic conditions. During this time, they are handpicked, sorted, and raked to ensure a consistent drying process. This process results in a sweeter more floral flavor. After drying, the coffee is milled.
  • pH: 5.2
  • Single Origin Coffee
  • As Seen Featured in Wine Spectator's April 2021 Issue

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Ethiopia Harrar Coffee, Golocha, Natural Process
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