Yemen Mocca Harazi

West of Sana'a, the Haraz mountains rise in steep stone terraces carved into volcanic rock. Coffee has grown on these slopes for centuries, tended by families who learned the craft from the generations before them. "Harazi" names that place, and the cup it produces.

OriginYemen RegionHaraz, Sana'a Governorate Elevation1,800-2,400m ProcessNatural VarietyYemeni Landrace (Dawairi, Jaadi, Tuffahi) The Source

Coffee's Oldest Mountains

Yemen is one of the first places on earth where coffee was cultivated for trade, and the beans that left the port of Al Mokha gave the world the word "Mocha." Centuries later, the Haraz range in western Sana'a Governorate remains one of the country's most respected growing areas. Mineral-rich volcanic soil, dry mountain air, and dramatic terracing combine into a terroir that few origins can match.

The farms here are small and old, worked by generational families who pick by hand and process the same way their grandparents did. The trees grow at high altitude, between 1,800 and 2,400 meters, where cool nights and intense daytime sun slow the cherry's development and concentrate its sugars. "Harazi" works much like "Kona" does for Hawaii: a marker of a specific place and the distinctive cup it yields.

The Craft

Sun-Dried on the Rooftops

This coffee is natural processed, the traditional method of the region and one of the reasons Harazi coffees are so prized. After hand-picking, the whole cherries are spread in thin layers and dried slowly in full sun on raised beds and rooftops. As the fruit dries against the seed, it lends the cup its fermented sweetness and deep berry character. Our guide to natural and washed processing explains how that contact shapes flavor.

We roast it to City+, a level that keeps the wild fruit and milky sweetness intact while building enough body to carry the cocoa notes underneath. The goal is balance: enough development to round out the acidity, but a careful hand to protect what makes Yemeni coffee unlike anything else.

Strawberry Raspberry Milky Sweetness Cocoa BodyFull AcidityMedium The Cup

Berry, Cream, and Chocolate

The first impression is fruit: ripe strawberry and raspberry, the signature of a well-made natural. Beneath that sits a soft, milky sweetness that gives the cup its rounded, almost creamy texture. As it cools, cocoa rises through the finish, anchoring the bright fruit in something warm and substantial.

It is a full-bodied, layered coffee that rewards slow drinking. Each sip shifts a little as the temperature drops, and the long, gentle finish keeps the berry and chocolate in conversation.

Find Your Fix

The fruit and body of this Yemeni coffee shine through a V60, Chemex, or Beehouse, where a slow pour draws out the layered berry and cocoa. A drip brewer makes an excellent daily cup, and it holds up beautifully as cold brew. Browse the rest of our coffee beans and find your fix.

Roasted in small batches at our Virginia Beach roastery.

Packaged in reusable glass mason jars, returned locally for reuse. Solar-roasted.

Virginia Beach, VA