Description
Quite some time since we had a pleasant Harrar coffee! We were glad to find a decent lot at a price we couldn’t refuse!
Coming from family-owned farms in zones unique to the Harari region, where the Great Rift Valley meets the Ahmar Mountain range, east of Addis Ababa, Ethiopia. Queen City Harrar is produced by Abdirashid Abdullahi, the nephew of the legendary Ogsadey who produced the world famous Horse coffee brand. This full-natural sundried coffee is sourced from select areas of the region and the cherries are meticulously hand sorted, dried, milled, and hand sorted again to near zero defects to bring out a cup quality matching the glory days of the Harrar Horse coffee brand.
Tasting Notes: Best from medium to dark roasts. The cup is filled with old world natural processed tones. Medium to low acidity, a little fuller bodied; the cup starts with hints of floral, and a bit of fruit, which balance with an earthy dark chocolate, lingering tea like spice in the aftertaste. A smooth, rich, chocolaty and exotic cup on the rustic side.
Roasting Notes: Part of what makes this cup wild is the purposeful contrast in tones – mostly in the Ethiopian world, this mean you will get a couple different roast points when playing with these guys. Awesome cup but a little more challenging to roast. The lucky part, the cup is super tasty if you just touch 2nd crack with it. Once it cools you will see plenty of medium roasted beans, which gives the contrast of dark versus light tones in the taste. From there, you can go a bit lighter or darker dependent on personal taste. Careful with the light roasts for some of the beans can be decently too light and put off a little grassy herbal nutty tone.
John G Turner (verified owner) –
What a wonderful bean. Roasted to just before second crack and I am very pleased. Tastes just like it is described. As a matter of fact, I was going to get more and it’s sold out. I will definitely get more of this coffee.
travis.penn (verified owner) –
I roasted full medium. It had an upfront, chocolate like bitterness with a silky smooth crema throughout the shot. I’m more of a light roasted yirgacheffe fan, but my wife who prefers darker roasts loved this. I added some cocoa, stevia, and milk which was perfectly synergistic with the flavor profile. Overall, it had a classic coffee profile that upheld well in milk drinks and with dessert but not as high end as some others from Ethiopia in my opinion.