Single Origin - Ethiopia Yirgacheffe Harusuke GI

Farm: Harusuke Washing Station
Region: Haru, Yirgacheffe
Process: Washed
Varietal: Ethiopian Landraces 74110, 74112 & 74165
Altitude: 1970 MASL

BROWN SUGAR • GREEN GRAPE • LIGHT CITRUS • DRIED APRICOT

In southern Ethiopia's Gedeo zone, the village of Haru thrives with coffee cultivation, nourished by the Goto River. Here, 2,820 smallholder farmers deliver their harvest to the Harusuke washing station, owned by Abreham Mengiste, established in 2017. Ethiopian coffee is naturally organic, benefiting from landrace varieties that provide natural fertilizer and pest control.

This particular variety is known for its small beans, which offer elevated acidity and complex fruity flavors. During harvest, only ripe cherries are hand-picked, depulped within 8 to 12 hours, and fermented for 48 to 72 hours. After fermentation, the coffee is washed, dried on African beds for 8 to 10 days, and carefully rotated for even drying.

Once the moisture content reaches 10-12%, the coffee is moved to a warehouse in Addis Ababa for cleaning, hulling, polishing, sorting, and defect removal before being bagged for export. This coffee has earned recognition, including the 2018 African Fine Coffees Association’s Taste of Harvest award, and is sourced through Primrose Coffee, a company with over 20 years of experience in Ethiopian coffee exports and a member of the International Women’s Coffee Alliance.