This coffee is sourced from the Kirinyaga region in Kenya, grown at an altitude of 1650 meters by smallholder farmers associated with the Rung'eto Farmers Cooperative Society. The beans are of the SL28 and SL34 varieties, processed using a washed method where cherries are fermented overnight before being washed and sun-dried for 8–14 days. The resulting cup features a clear, fruity profile with a full body, tasting notes of cherry and currant, and a jammy mouthfeel.
Kaj and Dan founded Haella around 2019 in Vastaras, setting up a micro roastery inside the Halla Shopping center. The format is intentionally accessible: specialty coffee in a place people already go, rather than tucked away in an industrial zone. They roast weekly, favoring light profiles at temperatures between 185 and 210 degrees Celsius, with most batches finishing in 8 to 11 minutes. What sets Haella apart is the hands on experience it offers. Customers can book sessions where they learn about coffee, taste multiple varieties, and roast their own beans, with food and fika included. Everything is built around the idea that each bean carries a distinct character and story worth discovering.
