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.