The Harrar region, in eastern Ethiopia, is characterised by its high plateaux and hills with a semi-arid climate. This historic area is famous not only for its fortified town, a UNESCO World Heritage Site, but also for its unique coffee. Harrar coffee is renowned for its rich aroma, fruity notes and balanced acidity, offering a remarkable harmony of leather and dried fruit aromas in the cup.
Harrar's coffee heritage is deeply rooted in local culture, with growing and processing practices handed down through generations.
These traditional methods contribute to the signature flavour of the region's coffee. Although Harrar's economy remains largely dependent on coffee production, the sector has seen a decline in recent years, facing competition from the more lucrative qat crop. Despite its increasing scarcity, Harrar coffee retains its popularity thanks to its organoleptic profile.
Coffee production in Harrar is mainly carried out by small family farms in a magnificent landscape where coffee trees are planted in orchards and grown alongside other crops.
