Korona’s 132-hectare farm consists of 102 hectares of Typical and Arusha coffee trees and 30 hectares of undeveloped conservation land. Located about a 40 minutes drive to the southeast of the town of Kainantu, the farm is located in some of the Eastern Highlands’ best coffee growing land.
Its coffees are selectively hand-picked and delivered to the farm’s wet mill on the same day to be floated and then pulped. After pulping, the coffee is fermented for several days and then washed using clean water diverted from a nearby creek. Parchment is delivered to dry on raised drying beds – where they are again sorted - for a maximum period of 5 days. During cloudy and cool days, the time drying extends to about 7 days. Some coffee is also dried using the traditional method on tarpaulin sails on the ground.
Harrar is known as “the coffee of kings,” grown in the original coffee country and dried naturally on the trees. This adds a wildness to the cup which is also spicy, fruity and flowery, quite complex. This coffee is versatile, with something good to offer across the entire roast spectrum and some even compare it to Mocca.
As the original coffee plant discovered in ancient times by goatherds, Harrar is still grown on tiny organic farms and even picked in the wild. This primitive coffee is famous for its complex flavor with elements of blueberries, citrus, and cacao. A favorite of true coffee fanatics.