Harsu Haro - Ethiopia | Transcend Coffee
Harsu Haro - Ethiopia | Transcend Coffee

Harsu Haro - Ethiopia | Transcend Coffee

Regular price $22.00
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Nectarine | Orange | Honey

  • Region: Uraga, Guji, Ethiopia
  • Farmers: Small-Holders around the Harsu Haro forest
  • Processing Method: Washed, dried on raised beds
  • Varieties: A mixture of local landrace and improved selections
  • Altitude: 1900-2300 meters above sea level

This coffee has been sourced from Royal Coffee, a family-owned coffee importer based in Oakland, California. They have developed an extensive network of connections in Ethiopia and source some of the tastiest coffees we’ve tasted from there. We’re still a very small company and Ethiopia’s systems for exporting coffee aren’t well set up for people of our size. We’re working on developing more connections there, and are excited for what’s coming in the coming years but are thankful for companies like Royal that sell excellent stuff.

Another stellar coffee from Guji, Harsu Haro is composed of coffees grown around and within the Harsu Haro forest in the woreda of Uraga. As the laws around how coffee is classified and who is allowed to export coffee out of Ethiopia change, lots of buyers are now finding that coffees from within Uraga are what have been behind the crazy sweetness of what were thought to have been coffees from Sidamo or Yirgacheffe in years past. This is because the names Sidamo and Yirgacheffe were world-renowned so would fetch a higher price on an international market. Coffees grown and processed in Guji would be trucked over to Yirgacheffe town for sale, with their provenance lost to everyone upstream. This is certainly not the case anymore, as new washing stations are being constructed and new coffee farms are being planted all over Guji. The farmers in this area have trees that are on average only 5-7 years old, and are predominantly improved selections from the Jimma Agricultural Research Center. After depulping, these coffees are immediately moved into washing channels where workers remove as much mucilage as possible. They are left to soak overnight before being brought to raised beds to dry over the course of 2-3 weeks. After being brought to 12-13% moisture, the coffee is moved to large bins in warehouses to rest for a week. The last step before the coffee is sent for dry-milling s to sort through the dried parchment-covered coffee by hand. What comes out the other end of this is truly some of the most perfumy, intensely sweet and complex coffee we’ve had from Ethiopia.

-Josh Hockin
Director of Coffee