Love this Ethiopian, it has a lot of the classic flavour hallmarks of a coffee from this region. My main reason for loving this bean is it just works! I’ve roasted this for filter through to espresso and it always comes out great. Recommended for beginner roasters through to the pros.

This is a hidden gem. Great creme with bold flavour.

I've been using these beans off and on ever since roasting my own beans some 10 years now, and keep coming back to them as one of my all time favourites bar none. They have a chocolate flavour over the front palate and cashew nut taste on the back palate, that is the easiest way I can tell anyone. It's a mid mild coffee, one I use when both my wife and I want to have a coffee at the same time.

I like to drink coffee 3 parts Ethiopian to 1 part Hawaiian Kona - which i roast slightly the cinnamon side of roughly “medium”. In an espresso machine (provided the water temp isn’t set too high) this gives a full bodied but not at all bitter brew - much sweeter than the Italian style so common in Australia.

I’ve tried many variations of both vectors of this brew ... and adjusted the roast (sometimes on purpose, sometimes by “accident”) - but this particular Harrar offers very interesting microflavours which, I find I like very much. At the moment, I’m struggling to find my preferred Kona (I’m using Maui yellow Caturra - I prefer Capt. Cook when I can get it) but this blend is working out pretty well.

So, cutting to the chase, the Ethiopian Harrar is really very good - and, most importantly, very consistent- roast to roast. I’m on my second 16kg bag now and I’m very happy with what I’m getting.

I like it green and roast it myself.