Yemen Haraaz Red

Taste: This exquisite Yemen has it all: rich fruity aroma, a complex taste profile, and easily identifiable flavors of red fruit, delicate rosewater, plum, and cherries.  Marty even noticed a hint of leather.  Combined with a full, velvety mouthfeel, the very high cupping score earned this bean a spot in our Connoisseur’s Corner collection.

Roast: Start with a nice high charge (starting) temp.  We pulled them right after the very distinct 1st crack to capture all of the flavors.  But this hard bean takes all roast levels well.

About: Yemeni coffee farmers traditionally like to call the fruits of Haraaz Red  “Al Aqeeq Al Ahmar” (the Red Agate) after the precious and famous Yemeni stone.  In this manner they express their gratitude and appreciation of these fruits.

Burhan Al Gyari is a passionate, strong and wise man – an innovative young farmer known for hard work and dedication to his family and his craft. This farm, Bani Arqan, is located at an altitude of 2249 MASL and had no access to water. The roads are very bad making it difficult to ship water to the farm, leaving only donkey and human power to transport water for irrigation.  With a dream of having his own irrigation system to grow this exclusive bean, Burhan worked tirelessly to sell his coffee and invest his first revenue into the construction of a dam. He was told it was impossible in the rock hard mountains, but this year he completed the project, the dam ensuring the future of this microfarm of just 1100 trees.

All coffee trees are organic, though not certified, and are harvested fully by hand when the fruits are mature and have reached the Haraaz Red color. This slow growth ensures dynamic flavor profiles that range in complexity thanks to old growth plantations dating back many centuries.

All of the fruits are dried as a natural on mats made of palm trees placed on raised beds.  They are carefully turned by hand so that the surface of the shell receives equal amount of sunlight, until the internal moisture reaches 11-13%. The drying time is between 14 – 17 days.  All of this effort produces this “gem” of a bean.  Enjoy!

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