Ethiopia Golocha Harrar Coffee, Natural Process


The Ethiopia Golocha Harrar Natural Process Coffee is a grade two coffee from the Harrar region of Eastern Ethiopia which is known for being one of country's largest coffee producing regions. The lot of farms is cultivated by 10 smallholder farmers, each of which works with an average of 5 hectares of land. These farms range between 1,550 and 2,050masl 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? 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 Golocha Harrar Coffee, Natural Process
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