bambito
Ethiopia
Yirgacheffe Haru Natural
80.00 AED
TAX Inclusive
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Tasting notes
Elevation:
2,200 m
Variety:
Heirloom
Process Type:
Natural
Producer:
Daniel Abrera
Natural
Washed
Honey
Experimental
Natural Lactic Fermentation
Natural DRD
Culturing Washed
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
Cold Dry Fermentation
Located in the village of Haru in Ethiopia's famous Yirgacheffe coffee-growing region, where thousands of smallholder farmers cultivate coffee at elevations ranging from approximately 1,950 to 2,300 meters above sea level. Established in 1979 and recognized as one of the pioneering washing stations to bring high-quality Ethiopian coffee to international markets, Haru has built a reputation for producing exceptionally clean and expressive coffees that showcase the floral and fruit-forward character of Yirgacheffe. The station receives ripe coffee cherries from surrounding farming communities and processes them using meticulous quality-control protocols, including hand-sorting, controlled fermentation, and slow drying on raised African beds.
After hand-picking only the ripest cherries, farmers carefully sort and spread them on raised African drying beds, where they dry whole with the fruit intact for approximately 15 to 25 days, depending on weather conditions. Throughout the drying period, the cherries are regularly turned and meticulously monitored to ensure even moisture reduction and prevent defects. As the fruit slowly dries around the bean, sugars and fruit compounds are absorbed into the seed, creating coffees with pronounced sweetness, vibrant fruit character, and complex aromatics.
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