This coffee was roasted in a PID'd Sirocco "fluid bed" hot air roaster and was cupped blind against other coffees including a control sample. After cupping, it was tasted as a brewed coffee and espresso extraction. For more information on my sample roaster and method, see our reference page.

Note: The website link above will take you to the relatively new web page of this roaster. There is no shopping cart in place just yet, so follow the coffee link to contact the roaster.

Harfusa is a small community with a big coffee, located just outside of the town of Yirgacheffe. Of late - since the eCafe auctions of 2005 and 2006 focused attention on these types of coffees, the natural-processed Sidamos/Yirgacheffes were not as well known as they are today. Hanging out next to drying tables at the processing stations, where the blackened cherries are drying in the sun with their outer skins still in place, one would think that they were in a brewery. The drying process concentrates a fruity, slightly fermented flavor to the beans and fruit flavors develop that can rarely be completely described; but these coffees are, for many completely pleasurable to drink.

Though this coffee is from the 2007 harvest, it still carries with it the unique fruity flavors associated with the natural drying process. One senses blueberries, bananas, coconut, typical Yirg citrus and more, surrounded by a sweet-to-bittersweet chocolate, and a bit of cardamom and jasmine for spice. The coffee is sweet with well-defined acidity and thus has excellent balance. It also has a slight tea-like astringency (quite typical), especially upon cooling.

I did find that the soaring fruity high-tones fade quickly as the days increase after roasting, perhaps the one drawback due to its age. The fruit declines and the chocolate takes center stage. For maximum enjoyment, keep the roast light and drink this coffee as soon as possible after the roast date.

Dry Fragrance: 4.5
Wet Aroma: 4.4
Flavor: 7.7
Finish: 7.8
Acidity: 7.7
Body: 7.5
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TOTAL (subtotal + 50): 89.6

• Lighter Roasts: It is best enjoyed this way, with all of its complexity available.
• Darker Roasts: Not recommended - the fruit is lost.
• As Espresso: Not recommended - the fruit is lost.