Sale Price:
$22.00
Original Price:
$24.00
Coffee was discovered in Ethiopia.
Which means every cup you’ve ever had traces its roots to a place like Harrar.
Harrar sits in Ethiopia’s eastern highlands, far from the Yirgacheffe and Sidamo regions that built the country’s global reputation. It is drier, more remote. The coffee trees grow semi-wild — dispersed among the farmland rather than planted in organised rows, many of them old heirloom varieties that have been self-seeding in the same land for generations. The natural processing — whole cherries dried in the sun for weeks — creates the wine-like, citrus, and bergamot character that defines the Harrar cup.
Ethio-Jazz opens with bright citrus on the nose. The first sip brings bergamot — floral, slightly aromatic, like the peel of a bergamot orange rather than the fruit itself. The body builds. The finish is long and clean and lingers. Let it cool slightly. The bergamot opens further.
This is what coffee tastes like when it comes from its ancestral home, grown by farmers who know these trees the way their grandparents did, paid a living wage for that knowledge and care.
Living Wage Verified. Harrar, Ethiopia. The origin that started everything.
✔ Single origin · Harrar, Ethiopia
✔ Medium roast · Whole bean · 12oz
✔ Tasting notes: citrus, bergamot, long floral finish
✔ Living Wage Verified
✔ Compostable packaging
✔ From African soil to your cup
Additional Info
ORIGIN: Harrar, Eastern Ethiopia
ALTITUDE: 1,400–2,000 metres
PROCESS: Natural (sun-dried whole cherry)
ROAST: Medium
TASTING NOTES: Citrus, bergamot, floral, wine-like finish
BEST FOR: Pour-over, Aeropress
BREW GUIDE
Pour-over (recommended): 20g coffee, 300ml water at 92–93°C, medium-fine grind. Bloom 30 seconds. Slow, even spiral pour over 2.5–3 minutes. Drink without milk first. Let it cool 2–3 minutes before drinking — the bergamot opens as the temperature drops.
Aeropress: 17g coffee, medium-fine grind, 200ml water at 88°C. 2 minute steep, gentle press. Produces a rich, wine-like concentrated cup.
Avoid French press: natural-processed Harrar can over-extract in full immersion, producing muddiness. Filter methods suit this origin.
FOUNDER NOTE
For Mukurima, sourcing from Ethiopia is personal. His Kenyan roots are inseparable from the continent’s coffee birthplace. Ethio-Jazz is his tribute to the origin that started it all — and the farmers in Harrar’s highlands who have been tending these wild-growing trees for generations.
Coffee was discovered in Ethiopia.
Which means every cup you’ve ever had traces its roots to a place like Harrar.
Harrar sits in Ethiopia’s eastern highlands, far from the Yirgacheffe and Sidamo regions that built the country’s global reputation. It is drier, more remote. The coffee trees grow semi-wild — dispersed among the farmland rather than planted in organised rows, many of them old heirloom varieties that have been self-seeding in the same land for generations. The natural processing — whole cherries dried in the sun for weeks — creates the wine-like, citrus, and bergamot character that defines the Harrar cup.
Ethio-Jazz opens with bright citrus on the nose. The first sip brings bergamot — floral, slightly aromatic, like the peel of a bergamot orange rather than the fruit itself. The body builds. The finish is long and clean and lingers. Let it cool slightly. The bergamot opens further.
This is what coffee tastes like when it comes from its ancestral home, grown by farmers who know these trees the way their grandparents did, paid a living wage for that knowledge and care.
Living Wage Verified. Harrar, Ethiopia. The origin that started everything.
✔ Single origin · Harrar, Ethiopia
✔ Medium roast · Whole bean · 12oz
✔ Tasting notes: citrus, bergamot, long floral finish
✔ Living Wage Verified
✔ Compostable packaging
✔ From African soil to your cup
Additional Info
ORIGIN: Harrar, Eastern Ethiopia
ALTITUDE: 1,400–2,000 metres
PROCESS: Natural (sun-dried whole cherry)
ROAST: Medium
TASTING NOTES: Citrus, bergamot, floral, wine-like finish
BEST FOR: Pour-over, Aeropress
BREW GUIDE
Pour-over (recommended): 20g coffee, 300ml water at 92–93°C, medium-fine grind. Bloom 30 seconds. Slow, even spiral pour over 2.5–3 minutes. Drink without milk first. Let it cool 2–3 minutes before drinking — the bergamot opens as the temperature drops.
Aeropress: 17g coffee, medium-fine grind, 200ml water at 88°C. 2 minute steep, gentle press. Produces a rich, wine-like concentrated cup.
Avoid French press: natural-processed Harrar can over-extract in full immersion, producing muddiness. Filter methods suit this origin.
FOUNDER NOTE
For Mukurima, sourcing from Ethiopia is personal. His Kenyan roots are inseparable from the continent’s coffee birthplace. Ethio-Jazz is his tribute to the origin that started it all — and the farmers in Harrar’s highlands who have been tending these wild-growing trees for generations.
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