Ethiopia Haro Sorsa

Farmer: Guji Oromo coffee farmers Area: Southern part of Ethiopia, Hambela Wamena Woreda, Guji Area. Altitude: up to 2300 Meters Above Sea Level Processing Method: Natural. Variety: Ethiopia Heirloom read more bellow :

From the regional and national award winning hills surrounding Haro Sorsa, including African Fine Cup Award, The Roasting House are proud to offer you our direct trade naturally processed Ethiopia Haro Sorsa Natural headed by Demissie Edema and wife Wagaye. Demissie learnt much of his coffee knowledge from his father and was sourcing coffee to the auctions at the ECX (Ethiopian Commodities Exchange) for 25 years, and in 2014 established his own exporting channel. He takes good care of his family as much as he does of his coffee, with 90% of them working in the coffee.

 

It is a deep coffee with flavours reminiscent to red berries’ tart acidity, but most and a sweet rose aroma, mostly detectable after a few days post roast rest. Its natural sweetness makes its body super velvety and smooth, without a nudge of bitterness. A complex coffee but not too complex to be enjoyed every day.

Coffee farmers in this community pick only the ripest berries, and naturally dry them on perforated and raised coffee tables known as African Beds, with care to rake the coffee daily. Cherries are covered occasionally to protect them against the scorching heat, then once again at night time to protect them against the rain. Extra hand-picked to the highest Ethiopian coffee standards (Grade 1), it’s then wrapped in hermetic sealed bags before being bagged in our own branded jutes and shipped to us.

Goes very well with pour-over but for the absolute dare-devils a fantastic sweet tart acidity infused espresso.

 

Availability: In stock
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ر.س.‏ 49.00 incl tax

From the regional and national award winning hills surrounding Haro Sorsa, including African Fine Cup Award, The Roasting House are proud to offer you our direct trade naturally processed Ethiopia Haro Sorsa Natural headed by Demissie Edema and wife Wagaye. Demissie learnt much of his coffee knowledge from his father and was sourcing coffee to the auctions at the ECX (Ethiopian Commodities Exchange) for 25 years, and in 2014 established his own exporting channel. He takes good care of his family as much as he does of his coffee, with 90% of them working in the coffee.

 

It is a deep coffee with flavours reminiscent to red berries’ tart acidity, but most and a sweet rose aroma, mostly detectable after a few days post roast rest. Its natural sweetness makes its body super velvety and smooth, without a nudge of bitterness. A complex coffee but not too complex to be enjoyed every day.

Coffee farmers in this community pick only the ripest berries, and naturally dry them on perforated and raised coffee tables known as African Beds, with care to rake the coffee daily. Cherries are covered occasionally to protect them against the scorching heat, then once again at night time to protect them against the rain. Extra hand-picked to the highest Ethiopian coffee standards (Grade 1), it’s then wrapped in hermetic sealed bags before being bagged in our own branded jutes and shipped to us.

Goes very well with pour-over but for the absolute dare-devils a fantastic sweet tart acidity infused espresso.

 

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