Yemen Mokha Bani Haraz AA

Haraz is intense, pungent sarsaparilla, dried fig, berry, and tamarind. Dark cacao and aromatic wood show with more roast, fruited, with a sweet leathery note. Viscous body. Best with 2-3 days rest. City+ to Full City+. Good for espresso.
Out of stock
87
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Arabia
Processing Dry Process (Natural)
Drying Method Sun Dried on Rooftop
Arrival date Jun 20 2016
Lot size 12bags/boxes
Bag size 64.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Mokha Heirloom
Grade n/a
Appearance 1 d/300gr, 15-17 Screen
Roast Recommendations City+ to FC+ to Vienna: there's a very different cup character between light and dark roasts. Read the review. It needs 48 hours rest after roast ideally!
Weight 1 LB
Recommended for Espresso Yes
Haraz, or Haras is a coffee from the district that includes Ismaili coffee area that we have often stocked. If you travel west on the road from the capital Sana'a, toward Hodeidah on the Red Sea, you will pass quite close to Haraz, as I did when traveling to Yemen a few years back. I visited an amazing zone within Harazi with towering, ancient stone villages, like castles precariously perched atop steep precipice. It was incredibly dramatic. All the coffee here is grown on terraces, since little land exists that is flat, except for the lowland deserts. The coffee is hauled up remarkably steep slopes, carried in small amounts, most often by donkey. This is an interesting flavor profile for Yemen too (well, they all are...) but very clean, and I fear a bit disappointing for those who want Yemeni coffee to always taste like goat hides. It doesn't, and we won't buy those ratty Yemeni coffees that come from the South. Relative to other Yemeni coffees, this cup is clean, sweetly fruited, and potent. This is an AA grade, which in coffee countries like Kenya means "big". Here, AA means "bigger" than the tiny mokha beans we're used to from the region, probably 15 - 17 microns which is in line with most of our Central American coffees. This translates to some ease of roast as well, being that there aren't the extreme variations in bean size like with most other Yemeni coffees.
In comparison to our other Yemeni coffees, Bani Haraz strikes a balance between the savory-earthy flavor profile and the more rustic-fruited type. This is not to say that the other coffees are better or worse. Rather, Haraz is unique among them, as all Yemeni coffees tend to be. The sweetness in the dry fragrance is a lot like the smell of browning caramel on the stove, with a waft of molasses. It has an earthy scent too, with a dark malted barley note in the City+ roast. The wet aroma in light roasts is reminiscent of raw Turbinado sugar, but has strong dry spice and fruit elements as well, with suggestions of cacao nib and sandalwood. The cup is intense, with rooty notes of sarsaparilla, and dried fruits of fig and tamarind. Darker roasts (Full City+ and up) produced lots of dark cacao and aromatic wood, like the smell of cedar shakes. It's still fruited, but flavors of prune, dark berries, and stone fruits tend to take a back seat to bittersweet chocolate flavors, and a sweet tanned leather note. This is a viscous coffee, that will also make an excellent but very wild shot of espresso. Whether cup or SO espresso, like all Yemeni coffee, Harazi coffee greatly benefits from a few days rest. 48 hours is great but we found 72 hours to be best, and is definitely the case for espresso.