Harosema

Country: Ethiopia
Area: Harosema village, Dimtu, Guji Zone
Processing: Natural
Varietal: Ethiopian Landrace
Altitude: 1800-2200 MASL

raisin
apricot
milk chocolate

Traditional naturally-processed Ethiopians have complex textural sweetness, and this Guji shows layers of that, with rich dried fruit and stonefruit. As is the case across Ethiopia, smallholders (owning less than one hectare of land) deliver cherry to the mill, and are paid premiums depending on what grades they deliver.

This is our first year buying Harosema, Like the Oakato (and Dikitu and Dimtu Gujis we bought before), the cherry is processed at the Gizaw Washing Station, in the Hambela Wamena.

At Gizaw’s washing station, only the ripest cherries, handpicked from Dimtu and Harosema village, are accepted. Skilled workers sort them by density to ensure consistency and quality. During drying, the cherries are carefully shaded during the hottest hours of the day and turned often for even fermentation. After 20 to 28 days, they reach the ideal moisture level, and are ready for hulling, resting and exporting. 

We bought this coffee primarily as part of our Strider and Moonface blends, but have seriously enjoy it as a single-origin coffee as well; buttery and floral as a black coffee, sweet and body-forward enough to cut through milk.