Yemen Haraz

Origin: Yemen
Process: Anaerobic Natural
Variety: Typica
Altitude: 2200 masl
Tasting Notes: Peach, Cherry, Berry

Deep in the Haraz mountains west of Sana'a, where centuries-old terraced farms climb the slopes to meet the clouds, the Typica variety is grown by hands that have carried the knowledge of coffee farming across generations. At an altitude of approximately 2,200 meters, the harsh terrain and volcanic soil give the bean distinctive density and maturity.

The anaerobic process here reveals deep, concentrated layers of flavor: ripe peach sweetness leads the cup, followed by vibrant cherry notes, before the cup closes with a berry finish that adds balance and depth.

A flavor carrying the identity of an ancient land, presented with a modern touch worthy of your cup.

Suitable for pour-over and espresso preparations

Hot Brew Recipe — V60 (Hot):

20 grams coffee
300 ml water
Water temperature: 92°C
Grind size: Medium-fine
Total brew time: 2:30 - 3:00 minutes

Steps:

1. Rinse the filter and equipment with hot water and discard it.
2. Add 20 grams of coffee to the filter and gently level the surface.
3. At 0:00, pour 50 ml of water and wait 30 seconds for the bloom.
4. At 0:30, pour water up to 120 ml.
5. At 1:00, pour water up to 180 ml.
6. At 1:30, pour water up to 240 ml.
7. At 2:00, pour water up to 300 ml.
8. Wait until the filtration finishes and stop once the extraction is complete.

Tips:

• Use high-quality water.
• Keep the pour circular, slow, and steady.
• Recommended water temperature ranges between 90-94°C depending on the coffee type.

Enjoy your cup!

Cold Brew Recipe — V60 Iced:

22 grams coffee
165 ml water
160 grams ice
Water temperature: 92°C
Grind size: Medium to fine

Steps:

1. Place 160 grams of ice in the server.
2. Add 22 grams of coffee to the filter.
3. At 0:00, pour up to 45 ml.
4. At 0:40, continue pouring up to 85 ml.
5. At 1:10, continue pouring up to 125 ml.
6. At 1:40, continue pouring up to 165 ml.

Target brew time: 2:15–2:30 minutes