Harbegona is a community in the Sidamo Zone in the south of Ethiopia. The region has been one of our insider tips for excellent Ethiopian coffees for a few years now. We have been working with farmers from the region for many years and are thrilled by their coffee quality every year.
The washing station in Harbegona is situated at an altitude of 2,200 m.a.s.l., so the cherries ripen late during harvest time. This makes the cherries very sweet and provides optimal conditions for an exceptional coffee.
The farm in Harbegona belongs to our friend Heleanna and her team Moplaco. The team attaches great importance to the careful processing of the cherries. After picking, the ripe red coffee cherries are separated from unripe cherries by so-called floating in a water bath and then mechanically „sculptured“, i.e. the beans are extracted from the cherry. They are then stored in a water tank for about 24 hours, during which time the remaining pulp ferments off the bean. Afterwards, the beans are placed on raised drying beds and dried in the sun for about 12-14 days. These washed processed coffees are ideal for fans of filter coffees with mild fruit aromas and a very transparent taste.
This coffee is thus prepared by removing the bean from the cherry. This year we also bought a lot from the same washing station in Harbegona, which was processed „naturally“. This means that the cherries, including the pulp, were placed on the drying beds directly after picking. This makes the „Harbegona natural“ (-> link) taste more fruity and intense, but a little less clear. So you have the perfect chance to taste the coffee from one and the same processing station in both preparation methods.
Ethiopia: Harbegona natural
- Origin: Harbegona Washing Station, Sidamo Zone, Äthiopien
- Geo-Coordinates: 6°34’37.5″N, 38°47’43.2″E
- Altitude: 2.200 m
- Coffeefarmer: Heleanna und Team Moplaco
- Processing: natural
- Plant: Ethiopian local landraces, Arabica
