This Ethiopian coffee is from the Yirgacheffe region in Gedeo, grown at 1800-2200 meters above sea level. It consists of Heirloom Arabica varieties and is processed using the washed method at Alemayehu Tilahun's washing station. The coffee is manually harvested and hand-sorted, then fermented underwater in tanks for 48-100 hours (averaging 72 hours) before being sun-dried on raised beds for 8-20 days. It has a dark roast profile with flavor notes of tropical fruit, floral characteristics, and red berries. The coffee scores 86/100.
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.
