Berry, citrus and herbal tones predominate. Fruity aroma, medium body and brisk acidity. Fresh aftertaste.

The highlands of Harar are remote, so remote, that most of the coffee is carried by donkeys down to collectors below in the valley as trucks could not go to the farmers.The way of processing the coffee is an ancient method going back to the beginning of coffee consumption. Women crush the cherry in deep wooden pots by hand and the coffee is naturally sundried on the ground.The coffee trees are two hundred years old and some reach up to a height of 6 meters (20 feet).