Ethiopia Harrar Grade 3 is a naturally processed green coffee from the Harrar region of eastern Ethiopia — one of the oldest and most storied coffee-producing areas in the world, where heirloom Arabica varieties have grown wild since before commercial coffee cultivation began. The 2025/26 fresh harvest lot is grown at 1,600 to 2,120 metres above sea level across the highlands east of Addis Ababa. Natural processing concentrates the wild character of the Harrar terroir directly into the bean: wild blueberry, dark chocolate, dried fruit, and a wine-like depth that defines classic Harrar naturals. Density at 1,050 g/L and water activity at 0.56 confirm a well-dried, stable green coffee ready for immediate roasting. Full, heavy, syrupy body with mild to medium wine-like acidity. 100% heirloom Arabica, available in 1 lb, 2.5 lb, 10 lb, 15 lb, and 30 lb. Ships across Canada. Wholesale supply available. Cup profile + Aroma Wild blueberry, dark chocolate, dried fruit, winey sweetness Tasting notes Wild blueberry, dark chocolate, dried fruit, wine-like depth Acidity Mild to medium Wine-like, soft, fruit-backed Body Full, heavy Syrupy, coating, dense Finish Long, sweet, lingering dark chocolate and dried fruit Roasting guide + At 1,050 g/L density this is a moderately dense natural green coffee. Harrar naturals are known for their bold, assertive character that holds up well through medium-dark and dark development without becoming flat. Allow a thorough drying phase before entering Maillard — natural process greens carry residual fruit sugars that need time to drive off. First crack on this lot tends to be well-defined and audible. The wild blueberry character is most vivid at medium roast. At medium-dark and dark roast, the fruit transitions toward dried fruit and the dark chocolate deepens into a classic Harrar espresso profile. Medium roast Drop 45 seconds after first crack. Wild blueberry and dark chocolate most expressive. Wine-like character balanced and vivid. Heavy body. Best for filter and single origin espresso. Medium-dark roast Drop 75 seconds after first crack. Fruit shifts toward dried fruit and dark raisin. Chocolate deepens. Syrupy body at its fullest. Strong espresso base with distinctive Harrar winey character. Dark roast Drop 10 seconds after second crack. Bold, roasted dark chocolate. Fruit warmth in the background. Dense, heavy body. Suited to French press and commercial espresso blends at volume. About this coffee + Harrar is one of the world's oldest and most historically significant coffee origins. Located in the eastern highlands of Ethiopia's Oromia region, east of Addis Ababa, the Harrar growing area sits at 1,600 to 2,120 metres above sea level across the rugged terrain of the Bale and Arsi mountains. Coffee has been grown here for centuries — Ethiopia is the birthplace of Arabica coffee, and Harrar is one of its oldest cultivated expressions. The heirloom Arabica varieties growing in this region have never been formally classified or commercially bred. They grow wild and semi-wild, naturally mutating across generations to produce the complex, distinctive genetic diversity that defines the Harrar cup character. Unlike the southern Ethiopian origins of Yirgacheffe, Sidama, and Guji — which are celebrated for florals and bright acidity — Harrar is known for its heavy body, winey depth, and bold fruit character. The natural process, which sun-dries the whole cherry before milling, concentrates these qualities further. Wild blueberry, dark chocolate, dried fruit, and a wine-like finish are the defining notes of a well-processed Harrar natural, and this 2025/26 fresh harvest lot delivers all of them with exceptional body and density. Grade 3 is a mid-tier Ethiopian export grade allowing a moderate defect count, priced accessibly for home roasters and commercial buyers who want Harrar's distinctive character without the premium of Grade 1 or Grade 2 lots. The density of 1,050 g/L is strong for a Grade 3 natural an