Harar is the wild cousin of Ethiopian coffee, from the far Eastern regions, from the ancient city, from a culture distinct from the Southern mountains and Sidamo/Yirgacheffe, from the Western birthplace of coffee in Kaffa area, Limmu, Ghimbi, Djimmah. Harar is alone in terms of geography, culture, and (sometimes) cup quality. Harar is a dry-processed coffee, the simple, rustic method where the ripe red coffee cherry is picked from the tree and laid in the sun to dry. It turns raisin-brown, then dries so the hard shell of fruit skin, mucilage and parchment shell can be torn from the green seed in one step. The result is wild cup flavors, fruited, chocolate, spice, thick body. But since it is such a crude process, their is little mechanized interventions in terms of quality control; no machine screening, density sorting, electronic color sorting. Everything is done with the eye and the hand, as coffee is winnowed in baskets, under-ripes, broken beans, black beans, fermented beans, all removed visually in countless hours of work. It's a human-sorting system that makes up in character what it lacks in perfection. So Harar is a crapshoot too. Each roast has some light "quaker" beans in it, each batch roasts a little different, cups out with different flavors. It's the nature of the type. But in recent years the quality has been uniformly bad, mostly due to changing weather patterns. I am thrilled to say that Harar is back to it's stellar form this year though. The dry fragrance is heavily fruited, with distinct mango and tamarind scents. The wet aromatics are spicy, have honey-dipped fruit character, fresh ginger, and clove in the FC roast range. The light City to City+ roasts taste like spiced apricot tea and peach preserves. There's always that slight rustic funk to the fruited qualities of Harar. It has good body, and finishes with a spicy cinnamon note. Try to keep the roasts light for maximum bright fruit character. The coffee may not look pretty at these lighter roasts, but it is more lively. At FC the coffee has more rustic chocolate character, a slightly gamey note, and a touch of leather. You can coax a blueberry note from the cup at C+/FC roast.