This Harrar comes from the FairTrade Organic certified co-op called Chercher Oda Bultum Farmers Cooperative Union (COBFCU) It has that traditional blueberry taste, mulling spices (think cinnamon/clove), and is very sweet. It's a natural processed coffee, which is the norm for Harrar coffees. It is a grade 1, which is the highest possible grade of bean, although I did find a handful of broken beans in a random sample.
It doesn't hit you hard with the blueberry, but it's definitely there, and it's not muddled with lemon or strawberry like so many Harrars are these days. You can both drink it straight, or use it in blends, so the versatility is handy. I particularly enjoy a light roast of this blended with a dark roasted Indonesian to make the classic Mokka-Java blend. But I like it as straight up light roast coffee as well. It has creamier body than you would find in a Yirgacheffe, and no citrus or sour tastes. It's sweet and juicy.
These beans are of the Mokka varietal which never roast evenly. Do not be alarmed if you see a variation of color in your roast, it's normal and acceptable when you deal with Mokka. We usually pick out the very lightest colored beans (2 or 3 a pound). Give it steady heat at the beginning, slow it down at the first cracks. After the first cracks end, give it maybe 30 more seconds and let it out. The usual rule of thumb is that you want the roast to end 30 degrees and 3 minutes past the beginning of the 1st cracks, but on this one we're giving it a couple extra degrees. So for example on my roaster, I hear the cracks starting and the bean temperature reading 367 at 12 minutes into the roast. If I can end the roast at 15 minutes and 399 degrees, it tastes the way I expect. Now optionally if you want a darker roast, you can let this one go at least half way between 1st and 2nd cracks. The fruit fades, but the sweetness remains. I would not take the roast farther than that unless you are incorporating it into an espresso blend, at which point you can take it up to the 2nd cracks to get a fruity, sweet, creamy shot of espresso.
US Arrival: August 2015
- choosing a selection results in a full page refresh