Apr - May 1999: Ethiopian Harars Go Chocolate; All About Coffee ...Not Really!; Hooray for Colsuaves

Thu, 1999-04-01

Ethiopian Harars Go Chocolate

Weather patterns and climate changes might play a large role in the cup profiles of coffees from the Harar region for the past 2 years.

Sometime back, we chanced on a wonderful Harar that was very light-bodied with incredible flowery-jasmine aromatics. It was tea like, but not a wimpy cup by any standards. Since that time, Harars have tended toward flavor profiles with deeper hues; intense chocolate notes with stronger earthiness, and fruity aromatics lingering way in the background.

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