Haraz Coffee House Bringing Yemeni Brews to Richardson

Work will begin on the cafe later this month.

Kelly Mintzer
Written By Kelly Mintzer
News Writer
Photo: @Haraz on Facebook

Coffee aficionados know the magic of discovering a new favorite brew. A great cup of java can allow drinkers to taste the world in ways that normally require a passport and plane ticket. Haraz Coffee House is bringing the flavors of Yemen to Richardson, and work is set to begin on the new location soon, reports Community Impact.

The cafe will be renovating a 2,087 square foot space at 508 Centennial Blvd., Suite 101. According to paperwork filed with the Texas Department of Licensing and Regulation regarding the project, work is set to commence on Haraz on August 25 and should wrap by November 30. Given this timeline, it is likely that Richardson will be able to enjoy a sip of the chain’s coffee in late 2025 or early 2026.

Haraz is a relative newcomer to the coffee scene; founder Hamzah Nasser opened the first location in Michigan in 2021. The concept has enjoyed considerable success in its stated mission: “By sourcing the finest beans and honoring traditional craftsmanship, we bring the bold, authentic flavors of Yemen to every cup. As we expand across the United States, we’re committed to creating unforgettable coffee experiences that connect communities and celebrate culture.”

Be the First to Know

From new restaurant openings to exciting retail launches and real estate insights, be the first to know what’s happening in Dallas

Share This Article
Follow:
Kelly Mintzer is a freelance writer in the greater Philadelphia area. She's been delighted to write about the Philly and DC restaurant scenes for What Now Media since 2023. Additionally, she writes about genre media for Morbidly Beautiful and co-hosts the Guilty Pleasures and No Notes podcasts. Kelly has been writing across mediums since graduating from Moravian College with a degree in English in 2008. She has covered everything from listicles to how-to articles, to movie reviews, to op-eds, to interviews about up-and-coming restaurants.
Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *