Haraka Instant Coffee.
Fast has never tasted this good.
Haraka means “fast” in Swahili — and speed is the only concession this coffee makes. Premium freeze-dried granules from our own specialty beans. Chocolate, soft red fruit, toasted nuts. No bitter aftertaste. In your mug in under 60 seconds.
The product
The instant that does not taste like instant.
Most instant coffee is made by spray-drying a thin, hot liquid coffee extract — a process that destroys the aromatic oils and volatile compounds responsible for the character of good coffee. What remains is a powder that is brown, soluble, and not much else.
Haraka is different. We use freeze-drying, a process in which the brewed coffee extract is frozen solid and then subjected to a vacuum that removes the ice through sublimation — turning it directly to vapour, never liquid. The aromatic oils and flavour compounds are locked into the resulting crystal structure at near-cryogenic temperatures. When you dissolve that crystal in hot water, the oils are released intact, producing a cup with real depth: chocolate, soft red fruit, toasted nuts, and a clean finish that has no business being in an instant coffee.
Haraka is available in two grades: Pearl (entry-level, designed for everyday convenience) and Platinum (premium, for drinkers who will not compromise). Both use our own estate-grown specialty beans from Rwashameire.
Two grades
Pearl and Platinum.
Specifications
What is in the jar.
| Coffee base | Single-origin Ugandan specialty: Arabica (Platinum) / Arabica-Robusta blend (Pearl) |
| Process | Freeze-dried granules (not spray-dried powder) |
| Tasting notes | Platinum: chocolate truffle, red cherry, jasmine / Pearl: milk chocolate, toasted nuts, clean finish |
| Serving dose | 1.5–2 g per 200 ml (one heaped teaspoon) |
| Pack sizes | Pearl: 50 g resealable kraft pouch / Platinum: 100 g glass jar |
| Hot water | 90–96°C (full boil acceptable; lower temperature preferred for Platinum) |
| Caffeine | Approx. 65–80 mg per 200 ml serving (natural; no synthetic caffeine added) |
| Shelf life | 24 months sealed; use within 3 months of opening |
| Applications | Retail · Hotels · Travel · Airlines · Gifting · Export · Baking / patisserie ingredient |
Ways to enjoy it
Hot, iced, and beyond.
Haraka is more versatile than any other format. It dissolves in hot or cold water, mixes into other ingredients, and travels without any equipment. Here are four ways to enjoy it:
- Classic hot. One heaped teaspoon (about 2 g) in 200 ml of just-boiled water. Stir for 10 seconds. Drink black to taste the chocolate and fruit, or with a splash of whole milk to bring out the sweetness.
- 60-second iced latte. Dissolve 2 g in 50 ml of very hot water and stir until fully dissolved. Pour over a glass filled with ice, add 150 ml of cold whole milk or oat milk. Optionally sweeten with a little honey. No blender, no machine.
- Vietnamese-style strong coffee. Use 3 g in 100 ml of hot water. Let it cool slightly, pour over ice, add one tablespoon of condensed milk. Stir and drink. The Robusta notes in the Pearl grade make this exceptional.
- Baking ingredient. Add 1 teaspoon of Platinum to chocolate cake batter, tiramisu mascarpone, chocolate mousse, or brownies. The freeze-dried granules dissolve cleanly into moist mixes. The jasmine note in Platinum elevates chocolate desserts.
Pearl and Platinum
The full Haraka range.
