Coffee of the Arabica variety was discovered growing over 1000 years ago in Ethiopia where stands of coffee remain unpicked due to inaccessibility. Ethiopian coffees are characterized by winy pungency, exquisitely piquant aroma and delightful complexity. All coffee from Ethiopia is processed by the oldest method of coffee preparation, the dry method. The finest coffee of Ethiopia is Harrar from the high altitudes of east central Ethiopia where plants develop the distinctive youthful flavor that characterizes wild coffee.
Ethiopia is still recovering from years of internal strife, which have slowed coffee production. Although rare, fine quality lots are of Ethiopian Harrar are still available in small quantities. With nuances of wine and fruit, Ethiopian Harrar is a bright, spirited coffee that will satisfy a craving for the unusual.