We’re excited to introduce a new addition to our coffee lineup—Ethiopia Queen City Harrar natural process! This unique coffee has been carefully roasted and tested across multiple brew methods, and while it differs from the Yirgacheffe previously offered, it shines in its own way as both a hot coffee and espresso.
About the Farm
The Ethiopian Harrar Queen City brand has been developed in partnership with our supplier of Harrar coffees, Mr. Abdirashid Abdullahi, the nephew of Mohamed Abdullah Ogsadey of the famed MAO Horse brand. The Queen City lots are set apart from
other Harrar coffees due to the intensive sorting and defect screening that occurs as part of the initial collection of coffee. Most exporters selling Grade 4 Harrar will purchase a blend of high- and low-quality coffees from both East and West Harrar and perform a minimal cleaning and sorting to remove foreign matter like rocks and sticks. Queen City Harrar is formed from top lots at the ECX auction, which are then sorted again to ensure a preparation standard superior to other Harrar offerings.
As the above picture indicates, this is Grade 4 Ethiopian coffee. What does that mean?
This is a lower grade than what is generally expected in this sort of coffee, but that doesn't mean it's in any way inferior. Generally the grade is determined by consistency of size, careful cleaning and more specific origins.
For example, Grade 1 has been carefully sifted and sort for size and equally carefully checked to remove contaminants like sticks and rocks. These coffees sell for a higher price and require lighter roasting. Grade 4 as stated in the summary from the farm, is generally blended from the leftovers from all over the region, but for Queen City they treat their coffee with greater care. In the end it presents more like an estate grade coffee, which I've enjoyed working with in the past.
Why did I choose Grade 4 coffee instead of Grade 1? I prefer a slower and darker roasting process to bring out the best in coffees like these.
Here's the analysis of my research:
Tasting Notes by Roast Level:
Light Roast
Hot Coffee: The light roast didn’t reveal much complexity, offering grassy and bready (almost yeasty) flavors. It was overall bland and unremarkable.
Cold Brew (12-hour room temp extraction): Extremely weak and flat, this roast didn’t shine in cold brew preparation.
Espresso (15-second pull): Surprisingly better than expected, thanks to low acidity. However, not compelling enough to offer again.
Medium Roast
Hot Coffee: This is where the coffee truly starts to shine. The medium roast offers smooth berry fruitiness with low acidity, making it a standout choice for those who prefer a balanced, flavorful cup.
Cold Brew: Similar to the light roast, it remained flat and uninteresting as a cold brew.
Espresso: Decent on its own with pleasant body and fruity undertones. If you enjoy a smooth, medium espresso, this could be worth a try.
Dark Roast
Hot Coffee: The dark roast offers a pleasant experience for dark roast lovers. Although some flavors dulled, it gained a rich body typical of a well-done dark roast.
Cold Brew: Unremarkable, continuing the trend of flat flavors as cold brew.
Espresso: This roast truly excels as espresso, with a beautiful, rich body that stands out. We also tested it as part of our house espresso blend, and it complemented our Brazilian and Colombian coffees quite well.
Final Thoughts:
While the Ethiopia Queen City Harrar natural process is less versatile than the Yirgacheffe, it has earned a rightful place in the lineup. Its true potential lies in hot coffee and espresso, and for espresso lovers, it blends beautifully with other beans in our house espresso blend.
Recommendations:
Hot Coffee: Go for the medium roast to enjoy the smooth, berry-like fruitiness with low acidity.
Espresso: The dark roast is ideal for a rich, bold shot of espresso.
Espresso Blend: Try it blended with our Brazilian and Colombian beans for a balanced and flavorful espresso experience.
Place your order today! https://www.pawlingcoffeeroaster.net/product-page/ethiopia
Stay tuned for more updates and events in our email newsletter, and make sure to give this new coffee a try!
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