Ethiopia is the birthplace of coffee, and Harar is the wild cousin of other, typically thinner-bodied Ethiopian varieties. In fact, it's regarded by many as one of the great and distinctive experiences of the coffee world. The arabica tree originated across the Red Sea in western Ethiopia, on high plateaus where country people continue to harvest the wild berries. Your Queen City Harar is a high-quality longberry with a distinguished balance between the classic, crisp sweetness & mild earthiness. It's dry-processed, where the ripe red coffee cherry is picked from the tree and put out in the sun to dry, fruit and all. The traditional method of natural or dry processing promotes a tart quality, as well as a delicate and mellow fruitiness. Often, the fruit is allowed to dry directly on the tree.

A common concern when cupping Harars is the possibility of an "irrational exuberance" in the flavor - this is a direct result of the crude process of this variety, which allows little to no mechanized intervention. Everything is done with the eye and with the hand. Beans are individually sorted, hulled out of their husk by hand, and pounded in a wooden mortar rather than by machine. The unpredictable nature of Harars, in my opinion, is what makes them so wonderful; they make up in character what they lack in perfection.

The result of this old-world process is an exotic and enjoyable flavor. Queen City Harar is wild, fruity, and complexly sweet, with a slightly fermented aftertaste. You will taste a hint cocoa as well, along with a touch of cinnamon. Enjoy these wild cup flavors and the brilliant acidity, complete with a rough, fruity quality.