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  • Ethiopia, Haru Suki
  • Ethiopia, Haru Suki
  • Ethiopia, Haru Suki

Ethiopia, Haru Suki

Delicate, syrupy body, with a bright peach note and toffee finish. Perfect for a cold brew, or a slow pourover. With this coffee, you are supporting: Women Coffee Producers in Ethiopia.
Regular price $19.00
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Grown in the highlands of Ethiopia’s Gedeo zone, this coffee boasts sweet syrupy peach notes, pleasant complexity. Its small beans pack a punch, delivering a bright and lively cup with a refined balance. Expertly hand-picked and processed, it showcases the best of Ethiopian coffee craftsmanship.

  • Origin information
  • Varietal Landraces 74110
  • Process Washed
  • Altitude 1970m
  • Region Yirgacheffe
  • Producer Abreham Mengiste
Light Roast 55%
Dark Roast 45%
Fruity 25%
Chocolatey 75%
Smooth & Light 30%
Rich & Heavy 70%
Brightisde Brew Guide

Coffee in: 20g
Coffee out: 45g
Time: 28s
Temp: 95c

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About Abreham Mengiste

In the Gedeo zone of southern Ethiopia, the village of Haru thrives along the Goto River, where 2,820 smallholder farmers cultivate coffee in their backyards. Their harvest is delivered to the Harusuke washing station, founded in 2017 by Abreham Mengiste. Ethiopian coffee is naturally organic, with landrace varieties naturally enriching the soil and deterring pests.

This variety is recognized for its small bean size—proof that great things come in small packages! Its bright acidity and rich, complex fruit notes, influenced by altitude, are qualities to be celebrated.

Only ripe cherries are hand-picked during harvest, depulped within 8–12 hours, and fermented for 48–72 hours after removing floating beans. The beans are then washed to remove mucilage and dried for 12 hours before being transferred to African drying beds for 8–10 days, ensuring even drying through careful hand-picking and rotation under supervision.

Once the coffee reaches an optimal moisture content of 10–12%, it is transported to a warehouse in Addis Ababa for pre-cleaning, hulling, and polishing. It is then sorted by size and density, with defects removed using color sorters before being packed in Grainpro bags for export.

Ethiopian coffee from this region earned the 2018 African Fine Coffees Association’s Taste of Harvest award. This lot is sourced from Primrose Coffee, a leading Ethiopian green coffee exporter with 20 years of experience and a proud member of the Ethiopian Chapter of the International Women’s Coffee Alliance.

Por qué no los dos?

Single-O-FAQ

Only the finest quality Frequently Asked Questions.
  • Roughly speaking, this is how much coffee you can get out of a bag of Brightside:

    1kg Bag
    Espresso: 50 double shots
    Filter coffee: 60 x 250ml
    Plunger Coffee: 33 x 500ml

    500g Bag
    Espresso: 25 double shots
    Filter coffee: 30 x 250ml
    Plunger Coffee: 16 x 500ml

    250g Bag
    Espresso: 13 double shots
    Filter coffee: 15 x 250ml
    Plunger Coffee: 8 x 500ml

  • Blends are available year-round with a smooth, balanced taste, while single-origin coffees highlight unique regional flavours and change with the seasons.

  • Our single origin coffees are from single estates, regions or producers. It allows a more defined and specific flavour and characteristic of coffee to shine. 

  • After harvesting, coffee undergoes a fermentation process, which shapes its flavor. 

    • Washed (Wet) Process: The fruit is removed early, and the beans are washed and fermented in tanks for a clean taste.
    • Natural (Dry) Process: Whole cherries dry in the sun for weeks, creating fruity, complex flavors.
    • Other Methods: Hybrid techniques like honey processing and modern yeast fermentation add unique twists.
  • Coffee trees come in many shapes and sizes, with characteristics adapted to the local climate, growing conditions and sometimes selectively bred in labs. These are called Varietals, and they can paint a picture of the coffee before you even taste it!

  • Elevation is the altitude the coffee grew at. Higher doesn’t always mean better, but denser coffees usually come from higher altitudes. Denser coffees have higher concentrations of nutrients, which affects the roasting and brewing process.

  • The taste or tasting notes are what we all came here for. The unique flavour profile of every coffee is exciting. We want our tasting notes to reflect the coffee but also be inclusive and easy to understand. For green coffees, we supply the sourcing partner cupping and tasting notes, but for our roasted coffees we taste them and describe them ourselves, as roasting style has a big impact on the expression of the flavours in the cup.

  • We rely on incredible, responsible and quality driven sourcing partners to broker coffees on our behalf in the market, and we want to honour that relationship by sharing their story and how it aligns with ours.