This coffee is from El Salvador, specifically from the San Salvador department in the Balsamo-Quezaltepec coffee region, from the El Cipres farm located on the northern slopes of Picacho volcano in the Nejapa municipality. The farm spans 90 hectares of coffee-producing land at elevations between 1100-1800 meters above sea level. The variety is Red Bourbon, processed using the natural method. The coffee scores 86/100 and features flavor notes of dark chocolate, raspberry, and raw sugar.
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.
