Last updated: 2026-09-17T04:26:23.404Z

Esgotado

[0.0 out of 5 stars — 0 classificações](https://www.coffeelist.co/pt/b/proud-mary-coffee/ethiopia-harosema-heirloom-natural/reviews)

**Processo:** [Natural](https://www.coffeelist.co/pt/insights/processing-method/natural)

**Região:** [Gedeb, Etiópia 🇪🇹](https://www.coffeelist.co/pt/insights/region/d5325554-26ed-4357-91ab-f6569d701f5c)

**Variedade:** [Ethiopian heirloom](https://www.coffeelist.co/pt/insights/variety/ethiopian-heirloom)

**Altitude:** 1750-2200 m acima do nível do mar

**Recomendado para:** Filtro, Espresso

## O que a marca diz

> Region: Gedeb, Gedeo, SERS Elevation: 1750-2200 masl About: From the legacy of Alemayehu, who once cultivated coffee on expansive private farms in Yirgacheffe before they were nationalised in 1974, his son Gizaw forged a new path. Witnessing the uncertainty of farm ownership under harsh socialist policies, Gizaw and his wife Frehiwot turned to coffee processing, honouring his father’s passion in a modern, resilient way. At Gizaw’s washing station, only the ripest cherries, handpicked from Dimitu and Harosema village, are accepted. Skilled workers meticulously sort them by density to ensure consistency and quality. During drying, the cherries are carefully shaded during the hottest hours of the day and turned often for even fermentation. After 20 to 28 days, they reach the ideal moisture level of 11.5 percent. Every cup tells a story of dedication, craft, and a family’s unwavering commitment to Yirgacheffe’s finest coffee. Region: Gedeb, Gedeo, SERS Elevation: 1750-2200 masl About: From the legacy of Alemayehu, who once cultivated coffee on expansive private farms in Yirgacheffe before they were nationalised in 1974, his son Gizaw forged a new path. Witnessing the uncertainty of farm ownership under harsh socialist policies, Gizaw and his wife Frehiwot turned to coffee processing, honouring his father’s passion in a modern, resilient way. At Gizaw’s washing station, only the ripest cherries, handpicked from Dimitu and Harosema village, are accepted. Skilled workers meticulously sort them by density to ensure consistency and quality. During drying, the cherries are carefully shaded during the hottest hours of the day and turned often for even fermentation. After 20 to 28 days, they reach the ideal moisture level of 11.5 percent. Every cup tells a story of dedication, craft, and a family’s unwavering commitment to Yirgacheffe’s finest coffee.

Original em inglês.

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# Ethiopia | Harosema | Heirloom | Natural

[Ver no site do torrefator](https://www.proudmarycoffee.com.au/products/ethiopia-guji-haro-sema-heirloom-natural)

## Perfil

### Características de sabor

**Corpo:** 43/100 — Leve e semelhante ao chá (0) to Encorpado e cremoso (100)

**Acidez:** 65/100 — Suave (0) to Vivo e ácido (100)

**Doçura:** 58/100 — Menos doce (0) to Muito doce (100)

**Amargor:** 35/100 — Amargor subtil (0) to Amargor pronunciado (100)

**Caráter:** 40/100 — Clássico (0) to Funky e original (100)

**Nível de torra:** Clara a média — 3/7, from Muito clara (1) to Muito escura (7)

## Notas de prova

Chocolate

Morango

Uva vermelha

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