Region: Haru, Yirgacheffe
Variety: Dega, Kudhume, Wolisho 
Process: Washed
Altitude: 1995-2020
Tasting Notes: Pear, Peach & Black Tea
Roast Level: Light

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Haru, Yirgacheffe – Washed Process

Haru lies in Ethiopia’s well-known Yirgacheffe region, at elevations between 1,995 and 2,020 meters. In fact, this area was among the first in Ethiopia to adopt the washed process, starting in the 1970s.

This lot includes traditional Ethiopian varieties: Dega, Kudhume, and Wolisho. Farmers hand-pick the cherries and sort them carefully to remove underripe or damaged fruit. As a result, only the best cherries move on to processing.

After pulping, producers ferment the beans in clean water. During this step, they regularly check the water’s pH and TDS levels to control the process. The local water has a pH of 7.7, which slightly leans alkaline and supports consistent fermentation.

Next, the coffee is washed thoroughly and spread on raised beds to dry. Drying continues until the beans reach a moisture content of 11.5%. After that, producers store the parchment coffee locally until it’s ready to move.

Then, the coffee travels to Addis Ababa for final preparation. At the dry mill, workers hull the beans, sort them by color using lasers, and pack them for export.

This light roast brings out the coffee’s clean and vibrant character. You’ll notice bright notes of pear, juicy peach, and black tea in every sip.