Coffees from Africa & Arabia

Coffee was first developed as a commercial crop in Yemen, but the arabica tree originated across the Red Sea in western Ethiopia, on high plateaus where country people still harvest the wild berries. Today Ethiopia coffees are among the world's most varied and distinctive, and at least one, Yirgacheffe, ranks among the very finest.

Ethiopia Harrar. In Harrar, all coffee fruit, including the best and ripest, is put out in the sun to dry, fruit and all. Often, the fruit is allowed to dry directly on the tree. The result is a coffee much like Yemen, wild, fruity, complexly sweet, with a slightly fermented aftertaste. This flavor profile, shared by both Yemens and Ethiopia Harrars, is often called the Mocha
taste, and is one of the great and distinctive experiences of the coffee world. For this reason Harrar often is sold as Mocha or Moka, adding to the confusion surrounding that abused term. Some retailers cover both bases by calling the Ethiopian version of this coffee type Moka Harrar. The best Ethiopia dry-processed coffee (Harrar or Harar) tends to be medium-bodied and brilliantly acidy with rough, fruity or winy tones.

Article © 2007, Coffee Review

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