Ethiopia Golocha Harrar - Natural Process

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This is a naturally processed, grade 2 coffee from the Harrar region of Eastern Ethiopia. This lot was cultivated by 10 smallholder farmers, each with an average of 5 hectares of land. Farms range between 1,550 and 2,050masl and cultivate heirloom varietals such as Buna Guracha, Shumbure, Arso and Abadir.

  • Medium Roast

Natural Process
This coffee uses a traditional Ethiopian natural process. Ripe cherries are sun-dried on raised African beds for 8-12 days, depending on climatic conditions. During this time, they are handpicked and raked to ensure a consistent drying process. After drying, the coffee is milled by Samson Girma.

The Harrar Region
Harrar is one of Ethiopia's eastern-most coffee-producing regions. Harrar's ancient walled city is famous for its spotted hyenas, which the locals have fed and coexisted with for generations.

CUP NOTES: Sweet, deeply and complexly fruit-toned. 

FLAVOR NOTES: Dried blueberry, honey, lavender, chocolate


DRYING: Raised Beds

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