Hariti Medium Roasted Ethiopian Coffee

Abu Dhabi, Dubai, Sharjah, Ajman, Umm Al Quwain, Ras Al Khaimah and Fujairah

Jordan, Kuwait, Lebanon, Oman, Qatar, Saudi Arabia

Albania, Andorra, Armenia, Austria, Belarus, Belgium, Bosnia & Herzegovina, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Faroe Islands, Finland, France, Georgia, Germany, Gibraltar, Greece, Greenland, Hungary, Iceland, Ireland, Italy, Jersey, Kosovo, Latvia, Liechtenstein, Lithuania, Luxembourg, Malta, Mayotte, Moldova, Monaco, Montenegro, Netherlands, Norway, Poland, Portugal, Réunion, Romania, San Marino, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey, United Kingdom, Vatican City

Afghanistan, Azerbaijan, Bahrain, Bangladesh, Bhutan, Brunei, Cambodia, China, Christmas Island, Hong Kong SAR China, India, Indonesia, Iraq, Japan, Kazakhstan, Kyrgyzstan, Laos, Macau SAR China, Malaysia, Maldives, Mongolia, Myanmar (Burma), Nepal, Pakistan, Philippines, Singapore, Sri Lanka, Taiwan, Tajikistan, Thailand, Turkmenistan, Uzbekistan, Vietnam, Yemen

Australia, Cook Islands, Fiji, Kiribati, Nauru, New Caledonia, New Zealand, Niue, Papua New Guinea, Samoa, Solomon Islands, Timor-Leste, Tonga, Tuvalu, Vanuatu

Canada, USA

Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, Falkland Islands, French Guiana, Guyana, Paraguay, Peru, Suriname, Uruguay, Venezuela

Anguilla, Antigua & Barbuda, Aruba, Bahamas, Barbados, Belize, Bermuda, British Virgin Islands, Cayman Islands, Costa Rica, Curaçao, Dominica, Dominican Republic, El Salvador, Grenada, Guatemala, Haiti, Honduras, Jamaica, Martinique, Montserrat, Nicaragua, Panama, Saint Martin, St. Barthélemy, St. Kitts & Nevis, St. Lucia, St. Vincent & Grenadines, Trinidad & Tobago, Turks & Caicos Islands

Algeria, Angola, Botswana, Burkina Faso, Burundi, Cameroon, Cape Verde, Central African Republic, Chad, Comoros, Congo - Brazzaville, Congo - Kinshasa, Côte d’Ivoire, Djibouti, Egypt, Eritrea, Eswatini, Ethiopia, Gabon, Gambia, Ghana, Guinea, Guinea-Bissau, Kenya, Lesotho, Liberia, Libya, Madagascar, Malawi, Mali, Mauritania, Mauritius, Morocco, Mozambique, Namibia, Niger, Nigeria, Rwanda, São Tomé & Príncipe, Senegal, Seychelles, Sierra Leone, Somalia, South Africa, South Sudan, St. Helena, Sudan, Tanzania, Togo, Tunisia, Uganda, Zambia, Zimbabwe

Origin & Farm: Hariti is sourced from smallholder producers in the Guji zone of Ethiopia (Guji/Sidamo region), typically grown at high altitudes (1,900–2,200 MASL). Farms use traditional, mostly small-lot production and focus on careful picking and drying to preserve delicate aromatics.

Processing

Natural / dry-processed on raised beds. Cherries are sorted, sun-dried on African beds with frequent turning to control fermentation and moisture build-up. This slow, careful drying enhances fruit complexity and floral aromatics.

Tasting Profile

• Primary notes: strawberry, jasmine, ripe stone fruit
• Secondary notes: honeyed sweetness, light chocolate
• Body & acidity: silky body with bright, lively acidity

Recommended Brew Methods

• V60 / Pour-Over
• Light-roast Espresso

V60 — Step-by-Step Brew Guide (18 g : 300 g — 1:16.7)

1. Grind coffee to medium-fine (slightly finer than table salt).
2. Heat water to 93°C. Place V60 on carafe, insert filter and rinse with hot water. Discard rinse water and preheat server.
3. Add 18 g coffee to filter; level the bed and tare the scale.
4. Start timer and pour 45 g water evenly to saturate grounds (bloom). Let bloom for 30–40 seconds.
5. At ~0:40–0:50, pour in a slow spiral to reach 150 g total (add ~105 g). Keep pour centered and avoid pouring on the sides.
6. At ~1:20–1:40, continue pouring gently until reaching 300 g total. Finish pouring by ~1:50.
7. Allow drawdown to complete — target total brew time 2:45–3:00. Remove filter and serve immediately.
8. Taste & adjust: if sour, grind finer or slow pour; if bitter, grind coarser or shorten brew time.

Espresso — Step-by-Step Brew Guide (18 g in → 40 g out — 28–30s)

1. Grind fine for espresso (texture near powdered sugar with slight grit).
2. Dose 18 g into portafilter, distribute evenly (WDT or distribution tool), and tamp level and firm (≈30–40 N).
3. Flush group head briefly to stabilise temperature; lock in portafilter.
4. Pre-infuse at low pressure for 2–4 seconds to wet the puck evenly.
5. Ramp to 9 bar and pull the shot to 40 g yield in ~28–30 seconds total.
6. Evaluate: if sour/under-extracted → grind finer or increase yield/time slightly; if bitter → grind coarser or shorten extraction.

Care & Tips

Use filtered water and freshly roasted beans (3–14 days post roast for many light roasts). Keep equipment clean and calibrate one variable at a time.