Kochere Coffee Ethiopian Harrar Coffee – Single Origin Natural Medium Roast - Fruity, Berry, Dark Chocolate Notes

Ethiopian Harrar is one of the oldest coffee-growing regions in the world, located in the Oromia Region at 1,780 meters elevation. Unlike washed Ethiopian coffees such as Yirgacheffe or Sidamo, Harrar is naturally processed — the beans are dried inside the whole cherry on raised beds. This gives the cup a distinctly wild, fruit-forward character with intense berry, honey, and dark chocolate notes, plus a wine-like depth that washed coffees do not produce.

Natural (or dry) processing means the coffee cherry is dried whole, with the fruit still surrounding the bean, on raised beds in the sun. As the fruit desiccates over several weeks, its sugars and compounds ferment into the seed. This imparts the bold berry, honey, and wild fruit flavors that define naturally processed coffees like Ethiopian Harrar. It is the oldest known method of processing coffee and remains common across Ethiopia and parts of Brazil.

Kochere's Ethiopian Harrar is sourced from the Kubsitu Cooperative in the Kirara district of Ethiopia's Oromia Region. The cooperative's smallholder farmers grow indigenous heirloom cultivars — genetically distinct varieties that have never been hybridized — in nutrient-rich Vertisol soils at 1,780 meters above sea level. Fair trade pricing ensures farmers receive premiums above commodity market rates.

Your beans are roasted within 1-2 days of your order and shipped immediately in compostable packaging. Most US orders arrive within 3-5 business days of the roast date, well within the peak flavor window of 4-14 days post-roast. Every bag includes the roast date so you know exactly how fresh your coffee is.

Whole bean stays freshest longest and is best if you own a grinder. For drip coffee makers, select Drip Grind. For French press or cold brew, choose Coarse. For espresso machines, AeroPress, or Moka pots, select Fine. Ethiopian Harrar's complex berry and chocolate notes are most fully expressed in pour-over or drip brewing at 91-93 degrees Celsius.

Keep your beans in the resealable bag or transfer to an airtight, opaque container. Store in a cool, dark place like a pantry — never in the refrigerator, which introduces moisture and absorbs odors. Whole beans stay fresh 4-6 weeks after roasting; ground coffee is best consumed within 1-2 weeks. Do not freeze unless storing long-term, and never refreeze after thawing.

Kochere offers a Perfect Cup Guarantee. If you are not completely satisfied with your coffee, contact us within 30 days and we will replace your order or issue a full refund — no questions asked. We stand behind every bag because we control every step from sourcing to roasting to shipping.