CoffeeVerse
Back to catalog
Haraz Natural origin in Yemen

Yemen

Haraz mountains

Yemen / Haraz mountains

Haraz Natural

Yemen · Mocha Heritage

MediumNatural$38.00

A storied Yemeni natural — wild dried-fruit complexity, warm spice, and deep chocolate. Rare and characterful.

Why this coffee works

Yemeni naturals are rare, intense and historic, with dried-fruit depth and rustic spice.

Flavor notes

dried fruitspicedark chocolatecomplex
Variety
Yemeni landrace
Producer
Haraz mountain growers
Process
Natural
Roast
Medium
Altitude
2200 m · Mountain terraces
Harvest
October to December

See where this origin sits on the world coffee map.

Open the atlas

Acidity

Dried fruit

Body

Dense

Sweetness

Molasses

Finish

Spiced chocolate

Brew guide

Start with Origami dripper

Rest 10-30 days off roast
Ratio
1:15.5
Grind
Medium
Temp
91 C
Time
3:00

Lower heat keeps the wild fruit and spice from becoming too sharp.

Buying note

Pairing and lot context

Lot
Natural terrace-dried lot
Pair with
Date cake or cardamom pastry
Best window
10-30 days off roast

Preparation methods

Choose the equipment by the cup you want

Pour-over

Clarity, florals, citrus and clean sweetness.

Ratio
1:16 to 1:17
Grind
Medium-fine to medium
Time
2:45-4:00
Water
92-94 C

Equipment

V60, Kalita, Origami or Chemex, paper filter, kettle, scale

  1. 1Rinse the paper filter and preheat the brewer.
  2. 2Bloom the coffee with twice its weight in water for 30-45 seconds.
  3. 3Pour in slow pulses, keeping the bed level and avoiding dry edges.
  4. 4Let the drawdown finish, then swirl the server before tasting.

AeroPress

Juicy naturals, compact recipes and quick calibration.

Ratio
1:14 to 1:16
Grind
Medium
Time
1:45-2:30
Water
90-93 C

Equipment

AeroPress, paper or metal filter, stirrer, scale

  1. 1Add coffee and water, then stir just enough to wet all grounds.
  2. 2Steep briefly; shorter times keep fruit notes lively.
  3. 3Press with steady pressure and stop before the hiss if you want a softer cup.
  4. 4Dilute slightly if the cup feels too concentrated.

Batch brew

Repeatable daily brewing and balanced medium roasts.

Ratio
1:16
Grind
Medium
Time
Machine cycle
Water
92-94 C

Equipment

automatic brewer, paper filter, scale, medium grinder

  1. 1Use a paper filter and a level coffee bed.
  2. 2Start at 60 g coffee per liter of water.
  3. 3Taste after the full batch is stirred or swirled.
  4. 4Adjust grind one step finer for sour cups or coarser for dry cups.

Origin

Yemen shapes this coffee

Arabian Peninsula highlands

Haraz mountains · 15.55, 48.52

Terrain

Terraced mountain farms with dry natural processing and historic landrace seeds.

Seed context

Yemeni landrace seeds are often rustic, rare and deeply tied to dry mountain terraces.

Cup expectation

Expect dried fruit, molasses, spice and dense chocolate complexity.

Brew context

Lower-temperature pour-over or immersion methods keep the wild fruit controlled.