The fruity flavor of Ethiopian Harrar is sometimes compared to dry, red wine, offering light, spicy tones and a complex flavor. Ethiopian Harrars may also have dark rich chocolate tones as well as hints of cinnamon, cardamom, blueberry jam, and compote.
Oromia region (formerly Harrar) in Ethiopia. Ethiopians highly value their coffee—it is part of their culture, and unlike many countries where coffee is mainly a cash crop, most of Ethiopia’s crop is consumed by the people, and with great ceremony in the process.
CoffeeMan Dan says, Harrars are wild dry-processed) coffees with the fruit drying on the bean—this allows flavors to impart to the coffee. Harrars are said to be jammy and wild compared to the wet-processed Yirgacheffes which are floral and citrusy.