HARENNA Ethiopian Specialty Coffee | Anaerobic & Honey

Discover Ethiopian Specialty Coffee

Explore the distinctive character of Ethiopian specialty coffee with HARENNA's carefully selected anaerobic fermented and honey-processed coffees.

Sourced from Ethiopia's renowned coffee-growing regions, including Guji, Yirgacheffe and Sidama, our collection highlights innovative processing methods, expressive aromas, and exceptional flavor complexity.

Anaerobic Fermentation

Anaerobic fermentation involves fermenting coffee cherries or beans in controlled, low-oxygen environments. This approach can develop complex fruity aromas, pronounced sweetness, and distinctive flavor characteristics.

Honey Process

Honey processing removes the outer skin of the coffee cherry while retaining some of the fruit's mucilage during drying. This method can produce a balanced cup with natural sweetness, smooth body, and rich flavor complexity.

Available Coffee Origins

• Guji Hambella: Anaerobic and Honey

• Sidama Arbegona: Anaerobic and Honey

• Yirgacheffe Gedeb: Anaerobic and Honey

Roasting Options

• Filter Roast

• Espresso Roast

• Omni Roast

Packaging & Wholesale Orders

• 250 g sample

• 5 kg wholesale

• 10 kg wholesale

• 15 kg wholesale

Freshly roasted to order and carefully packed to preserve aroma and freshness.

HARENNA Coffee — From Ethiopian Origins to Exceptional Cups.