How It Tastes
Frankly, calling Ethiopia Haru remarkable may be underselling it. In the cupping room, it was a unanimous favorite, standing out even among an extraordinary lineup of samples. Here the double-washed process gives free rein to stunning citrus acidity, for an exuberant, juicy cup, honey-sweet and alive with aromas of bergamot and jasmine. Akin to a fragrant sorbet, it’s perfect for these sun-baked August days.
The verdant hills of Yirgacheffe, in the south of Ethiopia, are dotted with smallholder farms. Astonishingly high up, even at 2,300 meters, these family farms produce spectacular coffees from indigenous heirloom varieties. Gathered at Haru Cooperative to be depulped and fermented, the beans are then double-washed and dried on raised beds under the Ethiopian sun.
The individual lot we selected earned a rare Grade 1 rating, the highest possible score given to exceptional coffees. Grade 2 is nominally the top grade, given to exceptional washed Yirgacheffe coffees. Grade 1 is an extra selection off this top grade, and it’s merited on cup alone—a flavor designation which signifies a truly remarkable drinking experience.