KOMILACHU - Ethiopia

Just a few kilometers from the famous town of Yirgacheffe, there is the Haru washing station which produces coffees with a distinct aromatic profile, just the way we like them.

Founded in 1979, it is now run by Komilachu, who carries on a significant part of Ethiopian coffee history. Haru was one of the first stations to highlight the exceptional quality of Ethiopian coffee on the international stage.

The coffee cherries come from many surrounding farms; they are rigorously hand-sorted to eliminate any visible defects before being pulped, washed with clear water, and then placed to dry on raised beds.

The parchment coffee is then stored locally, before being transported to Addis Ababa where it is deparched, sorted by color using lasers, and then bagged for export.

Although coffee originated in Ethiopia, local communities have, over generations, selected the varieties best suited to their environment. This has resulted in a dominant variety specific to each terroir, often grouped under the term "heirloom" for simplicity. In Haru, the 74112 variety predominates.

We recommend preparing this coffee using slow methods (filter coffee maker, V60, Origami...) to reveal its full finesse.

If you wish to try it as an espresso, expect a cup with marked acidity and intense fruity aromas.

Note: finding the right balance will be difficult on an automatic machine