Yemen Haraz

Yemen Haraz Coffee

Long before coffee became a global drink, shipments were already leaving Yemen’s Mokha port to reach markets in Istanbul, Cairo, and across Europe. The Haraz mountains, a few hours from Sana’a, were one of the key origins that built that reputation. This lot comes from the same land the story started on.

Farmers in Haraz grow coffee on stone terraces cut directly into steep mountainside, with no modern irrigation — relying entirely on seasonal rainfall. That environmental pressure, combined with altitude above 2,400 masl and mineral-rich volcanic soil, forces the coffee tree to produce cherries that ripen slower and carry a higher concentration of natural sugars.

A Process That Preserves Yemen’s Original Character

Yemen Haraz cherries are dried whole, skin on, under direct sun — no washing, no pulp removed. This is the same method Yemeni farmers have used for centuries, long before the rest of the world started calling it “natural process.” The slow drying lets the sugars and juice inside the cherry skin gradually work into the bean, producing a heavier, richer cup than any washed process could deliver.

A Score That Places It Among Specialty Coffee’s Elite

Yemen Haraz scored 88 points under SCA classification — placing it in the upper tier of commercially available Yemeni coffee. We chose a medium roast for it deliberately, aiming to highlight the origin’s complexity rather than bury it under heavy roast notes.

Cup Notes

The first note that hits is ripe mango sweetness, followed by a bright orange acidity reminiscent of fresh citrus peel, closing on a light tropical pineapple note. The body is full, almost syrupy, lingering on the tongue for seconds after each sip.

Yemen Haraz — Coffee Details:

• Origin: Yemen
• Region: Haraz
• Variety: Arabica
• Process: Natural, sun-dried
• Altitude: ~2,440 masl
• Score: 88