Harrar coffees are generally natural process coffees like this one. This dry processed lot is Grade 1 which is the highest grade offered for natural processed Ethiopians. While Grade 3 or 4 tend to be murky, or earthy, these Grade 1 beans are crisp, clean, sweet, fruity, and juicy. No earthiness, no over-fermentation tastes. The beans are smallish and look very nice for a natural coffee. We have found hardly any defects or quakers.
We are roasting this coffee fairly light. Being a natural processed coffee, they are more fragile and need a little less heat at the beginning. The roast wants to race -- you have to keep it paced, slowed down without stalling it out. And it needs to come out a couple degrees sooner than you would roast a washed process coffee. We are taking it maybe 20 seconds past the end of the 1st cracks and enjoying the pomegranate and blueberry sweetness, slight cocoa, slight citrus. A good starting point on Ethiopia Natural coffees is to mark the temperature and time of when the first cracks begin, and time it so that the roast ends three minutes and 30 degrees later. But actually with this one, we are cheating and ending it 2 minutes and 30 seconds later, and 29 degrees later. It likes being just a hair lighter than you might expect.
The body is medium and the acidity seems to come out more or less depending on brewing method. I would say that if you think it has too much or too little acidity, try a different brew method. It has a lot of sweetness with a clean aftertaste and is a classic mokka varietal blueberry-ish Harrar bean.
US Arrival July 2018
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