Yemen Mokha Harasi

City+ roasts are creamy, Brazil nut and dusty cocoa, dried strawberry, cooked rhubarb, rustic date sugar, dried tamarind, black licorice, and aromatic cedar wood. City+ to Full City+. Wild espresso.

In stock
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Harasi
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date September 2018 Arrival
Lot size 100
Bag size 32 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Mokha Heirloom
Grade n/a
Appearance 1 d/300gr, 15+ Screen - honestly cleaner sort than Yemens we've had in the past, and likely a little better than the advertised grade
Roast Recommendations City+ to FC+ to Vienna: there's a very different cup character between light and dark roasts. Read the review. It needs proper resting either way!
Recommended for Espresso Yes

Harasi is a coffee from the district adjacent to Ismaili, and in fact they merge to some degree. If you travel west on the road from the capital Sana'a, toward Hodeidah on the Red Sea, you will pass quite close to Harasi, as I did when traveling to Yemen a several years back. I visited an amazing zone within Harasi 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 lot was secured through Fatoum Muslot, who took over the family coffee business started by her father back in the 1950s. They've long exported Yemeni coffee, and since Fatoum has started managing the group, she has worked to implement practices such as more stringent hand sorting and using Ecotact storage bags in order to directly affect their coffee's overall quality. We're quite pleased with the physical condition of both coffees we bought from Fatoum this year, and the lack of underripe coffee and shipping in Ecotact has really benefitted the resulting cup quality.

Harasi is a coffee focused around sweetness, body, and a wilder side of earth and fruit tones that are particularly potent in the middle roast range. The sweetness in the dry fragrance is rustic, and a lot like the smell of browning sugar in a pan, a smokey bittersweetness to it, along with sticky dried fruit accents. The aroma is really complex, layers of sugar browning smells, pumpkin spice accents, and allusions to dark fruits when breaking through the crust. This is a syrupy cup of coffee, and roast level really plays into a varied flavor profile. City+ roasts are creamy, and with Brazil nut and dark chocolate playing large parts in the hot coffee, but then shift into more of a dried fruit profile notes as the cup cools down a bit. I get a nice intermingling of dried strawberry and dusty cocoa flavors, as well as cooked rhubarb and rustic date sugar flavor notes. One roast hit 2nd snaps in the tray (let's call it Full City+), and pushed bittersweet cocoa roast tones to their limit, and highlighted by top notes of dried tamarind, black licorice, and aromatic cedar wood. This viscous coffee will also make an excellent and wild shot of espresso. Whether cup or SO espresso, like all Yemeni coffee, Harasi greatly benefits from 48 hours rest after roasting, and I really think 72 hours is best, especially for roasts intended for espresso.