Yemen Haraz
Haraz Mountains · 1800–2400 masl · Natural
Ancient heirloom varieties grown on Yemeni terraces; deeply complex, wine-like, with dried-fruit sweetness.
Yemen has cultivated coffee on hand-built mountain terraces for over 500 years, and the port of Mokha (Mocha) gave its name both to the drink and to the chocolate-coffee pairing. Many trees here are still rain-fed with no irrigation at all.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Yemen Haraz | 7 | 8 | 10 | 4 | 8 | 8 |
Details
- Varieties
- Udaini, Dawairi, Tufahi
- Processing
- Natural
- Roast
- Medium-Light
- Harvest
- Oct, Nov, Dec
Tasting notes
Brewing recommendations
- Grind
- Medium-Fine (600µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 220s
Date-raisin wine cup.
- Grind
- Fine (260µm)
- Temp
- 92°C
- Ratio
- 1:2.2
- Brew
- 30s
Intense, chocolate-date shot.
- Grind
- Medium (800µm)
- Temp
- 93°C
- Ratio
- 1:17
- Brew
- 270s
Tea-like clarity; date and dark chocolate shine through.
- Grind
- Medium (800µm)
- Temp
- 92°C
- Ratio
- 1:16
- Brew
- 240s
Balanced extraction; date and dark chocolate with rounded sweetness.
- Grind
- Medium-Fine (550µm)
- Temp
- 88°C
- Ratio
- 1:14
- Brew
- 90s
Dense and winey.
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; date and dark chocolate without the bite.
- Grind
- Coarse (1050µm)
- Temp
- 94°C
- Ratio
- 1:15
- Brew
- 240s
Heavy body; date and dark chocolate with textured mouthfeel.
- Grind
- Fine (260µm)
- Temp
- 96°C
- Ratio
- 1:7
- Brew
- 300s
Bold and rich; date and dark chocolate in a concentrated cup.