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Ethiopia Harrar

Here at Zingerman’s, we are committed to traditionaly-made, full-flavored food. For that reason, we find Ethiopia a really interesting coffee growing region. It is, of course, the birthplace of coffee — and we’ve all heard the story of Kaldi and his goats. But we are also fascinated by the stunning amount of flavor variety found in coffees from Ethiopia. Various combinations of plant genetics, micro-climate, and processing method produce cup profiles that range from citrusy, floral, bright, and elegant, to rustic, spicy, and deeply fruity.

This coffee falls squarely in the rustic camp. It is a “natural” or “dry” processed coffee, meaning that the fruit flesh from the coffee cherry was left attached to the bean as it dried. Natural processed coffees, and this one in particular, have intense fruit characteristics. We love the rich blueberry flavors in this coffee, and we can’t stop thinking about how good it would taste with a slice of pie. We’re glad Zingerman’s Bakehouse is next door to our roastery.

  • Complex & fruity with a distinct blueberry note
  • Really tasty as a pour-over, Chemex, or press pot. The fruity high notes really sing when prepared as a siphon.
  • Oromia Region, Ethiopia
  • Various
  • 1510-2120 m
  • Natural
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    Preferred Brewing Methods

    See all our coffee roasts and brewing methods on our Big Brew Board!

  • Coffee Roast
  • Profile
  • Pourover
  • Clever
  • Chemex
  • Aeropress
  • French Press
  • Espresso
  • Syphon
  • Ethiopia Harrar

  • Complex & fruity with a distinct blueberry note
  • Soft and citrusy
  • Tea-like, lemon and blueberry
  • Banana Chips and Strawberry