Ethiopia Harowacho Village

The Village

This special coffee has been sourced from the Uraga district, specifically in the village of Harowacho, founded 14 years ago by Bisrat Melaku. The coffee is sourced from high altitude areas sounded by mountain Quto, where the river Seboba crosses, making it an ideal environment to harvest and process high-quality coffee.

The Process

The farmers, consisting of 40-60 individuals and 400-500 coffee pickers, deliver their ripe cherries to the Harsu sala washing station, where they undergo a series of steps to ensure quality. The cherries are sorted by grade using density channels, fermented for 72 hours, washed and checked for defects before being placed on raised drying tables for 5-8 days. The drying process is carefully monitored to achieve the desired moisture content of 11%.

The African raised beds, a testament to our commitment to quality, are meticulously designed to provide optimal air circulation and temperature control. This ensures that our coffee is protected from damage caused by over-fermentation or mould growth, guaranteeing the highest quality in every cup.

The Varietal

The 74110 varietal is a locally selected subvariety of Ethiopian Heirloom, developed in the 70s at the Jimma Agricultural Research Center (JARC) for resistance to the coffee berry disease. The prefix ‘74’ indicates that the selection and cataloguing occurred in 1974. The subvariety 74110 was selected from an original “mother tree” in the Bishari village in the Oromia region. The trees are short and compact, with small leaves and cherries.

We are thrilled to feature this unique and flavour packed single origin, with tasting notes of apricot, vanilla bean and walnut. We recommend this coffee for those who enjoy their coffee brewed using a filter method, as this coffee is best without milk