Harrar describes coffee from Ethiopia's eastern Harrar highlands, almost always natural-processed and often described as winey, fruity and spiced.
Harrar is a coffee area in the eastern highlands of Ethiopia, grown at roughly 1,400 to 2,100 m. Its coffee comes from local landrace populations rather than one defined variety, and is almost exclusively natural (dry) processed, with the whole cherry dried in the sun. Importers describe the cup as intense and fruity with wine-like character, with notes such as blueberry, dark cherry, red wine, wild ferment and spice.
Field notes
- i
Harrar coffee is almost exclusively dried as whole cherry, which importers credit for its bold, fermented-fruit style.
- ii
Importers describe Harar as naturally drought-tolerant in its local genetics.
In the cup, according to guides
- BodyMoreSome importers describe Harrar as heavy in body.
- WineyMoreOften described as winey, with red wine, dark cherry and wild ferment notes.
Grown in
- Ethiopiaorigin
Sources · 2 Every sentence here was checked against a source we read. Taste notes are what guides describe, not promises about your bag. Last revised 2026-11-11. Some details here are less settled than others.
- Ethiopian Coffee Regions Guide 2026: Yirgacheffe and Harrar · Ethiopian Coffee Export
- Heirloom Ethiopian Coffee Varieties and Landraces · Ethio Coffee (exporter)