01/10/2026
Great day for roasting HARAR😊 A little note about Harar coffee,
Harar coffee is an Arabica coffee from the highlands of eastern Ethiopia around Harar and the wider East and West Hararghe areas, known for a full body, ripe fruit, cocoa, spice, and wine-like acidity. It is one of Ethiopia’s oldest internationally recognized coffee origins and is especially associated with naturally processed beans.
Harar became important to the coffee trade because the city was a major commercial center linking inland Ethiopia with Red Sea and Gulf of Aden ports, and by the 18th and 19th centuries coffee from the surrounding region was moving through caravan routes toward Zeila, Berbera, and overseas markets.
Zeila (is the ancient coastal port town in the western Awdal region of Somaliland that served as the primary historic maritime gateway for Harar coffee to reach the global market. For centuries, it acted as the vital geographic link connecting the landlocked Ethiopian interior with the Red Sea and Arabian trade networks.)
This long export history helped establish Harar as a recognizable coffee name well before the development of the modern specialty market.
The relatively dry climate has favored natural processing, in which ripe cherries are harvested and dried whole before the fruit is removed from the bean. Drying can take place on raised beds or other prepared surfaces, with regular turning to encourage even moisture loss. Because the beans remain in contact with the fruit throughout drying, Harar coffees often develop greater sweetness, heavier body, and more pronounced ripe-fruit character than washed Ethiopian coffees. The flavor can include raisin, grape, berry, peach, cocoa, cedar, herbs, caramel, or spice, a distinct blueberry note.
At Sunday coffee, We roast Harar slightly deeper to bring out more chocolate, spice, and body. We will be brewing only Harar tomorrow and over the weekend, to give everyone a chance to discover and enjoy this pronounced coffee 😊.
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