This coffee is grown in the Chontalí region of Jaén, Cajamarca, Peru, at an altitude of 1600–2000 meters. It is a washed coffee produced by smallholder farmers, featuring classic varieties such as Caturra, Bourbon, and Typica. The cup profile is characterized by notes of nougat, marzipan, and fudge, offering a full-bodied experience. This coffee is medium roasted to highlight its clean and balanced profile.
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.
