Harar: Qishr-Inspired Cascara Blend

The ceremonial blend. Elevated.

Harar is cascara the way it's been honored in Ethiopian tradition for centuries—spiced, warming, and meant to be shared. Cinnamon, ginger, clove, and the bright cascara fruit come together in what can only be described as aromatic alchemy.

This is the blend that makes your kitchen smell like an Ethiopian spice market. The blend that makes people stop what they're doing and ask, "What is that?"

What You're Tasting

Layers. First the cascara's natural fruit character. Then the warmth of cinnamon and ginger. Then the subtle heat of clove. It's not hot. It's complex. It's intentional. It's what qishr—Ethiopia's ceremonial coffee brew—tastes like when someone knows exactly what they're doing.

The Ritual

• Water temp: Just below boiling (200–210°F)
• Steep time: 7–10 minutes (longer brewing brings out the spice)
• Serve: Hot. In something nice. With intention.
• Sharing: This blend asks to be shared. It's the kind of cup that invites conversation.

What's Inside: 10 bags of Ethiopian cascara, cinnamon, ginger, and clove—each one a small ceremony in waiting.

Price: Sixteen dollars. For the aroma alone, it's worth it.

Cafés and shops: see our wholesale tiers.