Harar is in the Eastern highlands of Ethiopia. It is one of the oldest coffee beans still produced. Ethiopian Harrar coffee is a form of arabica coffee that is grown on small farms in Harrar, in southern Ethiopia. 

Harrar is known for its distinctive fruity, intensive flavour. The shells of the coffee bean are used in a tea called hasher-qahwa. The bean is medium in size with a greenish-yellowish colour. It has medium acidity and full body and a distinctive mocha flavour.

Harar is a dry processed (sun dried) coffee bean, with sorting and processing done almost entirely by hand. Though processing is done by hand, the laborers are extremely knowledgeable of how each bean is categorized.

This is a wild Arabica that is grown on small farms at elevations between 1,400 and 2,000 meters.

This region in the southwest of Ethiopia is a large producer of commercial-grade coffee. It grows at an altitude of 1,500 to 2,000 m.a.s.l. the soil is red in color, and temperatures are conducive for coffee production. The area is known for distinct higher levels and for that reason it is considered as one of the rainiest regions in Ethiopia. Coffees from this region are reportedly best when washed.

It has mild flavours of fruit and some sweet citrus. A bright citric acidity and a lovely silky body holds the coffee together. The finish is clean and satisfying

Originally, Lekempti is a sun-dried natural bean produced in western Ethiopia. It grows at an altitude of 1,850 to 2,100 m.a.s.l, the soil is red to brown clay in color. The coffee is known for its large bean size, and the flavor can have a pronounced perfume-like aftertaste and fruity.