Haraz is a range of high, sharply terraced mountains west of Sana'a with a long-established coffee reputation. In the last decade it has also become the centre of Yemen's specialty movement: cooperatives there were among the first to introduce raised drying beds, cherry floating and organised cupping. Hirazi lots consistently produce the highest scores coming out of the country.
In the cup
Jasmine and orange blossom on the nose, then apricot, red berry and candied citrus over a lighter, more transparent body than other Yemeni coffees. The acidity is properly fruit-driven rather than winey. Careful lots taste closer to a fine Ethiopian natural than to a classic mocha — with the density and spice that only Yemen adds.
| Detail | |
|---|---|
| Origin | Haraz mountains, Sana'a governorate |
| Altitude | 1'700 – 2'400 m |
| Processing | Natural; the better lots on raised beds with cherry sorting |
| Landraces | Tuffahi and Dawairi prominent, with Udaini |
| Harvest | November to February |
| Best for | Single origin filter, competition and micro-lot programmes |
Roasting notes
Treat Hirazi like a high-grown natural, not like a mocha. A light to light-medium roast dropped early in first crack preserves the florals; anything past the start of second crack erases exactly what you paid for. Rest 10 to 14 days — Hirazi opens later than the other two and is often misjudged when cupped too fresh.
Availability
Hirazi micro-lots are small and move quickly. If you want a named lot for a seasonal menu or a competition, tell us several months ahead and we will hold against the harvest. See grading and cupping for what we check before a lot is offered.
Ordering
Green beans by the bag, or roasted in small batches. Samples available for commercial quantities. info@dr-import.ch · +41 78 632 30 50