A coffee of ancient origin and a bit of a miracle—one of the most exquisite cups of the year. Floral notes lead to a rich midpalate of wine & dried fruit, with the signature dry cocoa finish.
Roast Wednesdays until Dec. 22 or while supplies last.
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Cherry Blossom, Wine, Cocoa
Roast: Roasting is the catalyst for expressing the aroma, flavor, and individuality of a coffee through the essential, transformational application of heat.
Brightness: Acidity. Liveliness. A desirable, sharp, and pleasing sensation that heightens coffee’s flavor.
Body: The tactile impression of thickness and viscosity in the mouth, independent of taste and aroma.
Origin: Jabal Haraaz, Yemen
Red Mocha Haraaz begins with the ripest coffee cherries, sun-dried for a cup of warmth and complexity that must be tasted to be believed. This year’s selection is one of the best we’ve seen, delivering fruit flavors ranging from bright tangerine to sugary fig and date, and a familiar dry cocoa finish.
For Red Mocha Haraaz
The press pot, or French Press, offers direct infusion for full-bodied coffee. It's an ideal companion for dark roasts, bringing out rich, complex flavors.
Pour-over brewing is a simple way to brew a clean, bright cup. It brings out subtle nuances in coffee, particularly those with bright, sparkling flavors.