Black honey processed coffee from the Lalesa washing and drying station in Gedeb, Ethiopia. Produced by smallholder farmers who grow coffee in the shade of Ensete trees at altitudes between 2150-2200 meters. The station is operated by Ephtah Specialty Coffee and employs up to 250 seasonal workers during harvest. Cherries are carefully sorted, floated to separate ripe fruit from damaged or unripe fruit, and dried on raised beds for 12 to 15 days. This coffee comes from traditional Ethiopian heirloom varieties, naturally adapted to the region over generations. Score: 87/100. Flavor notes include sweet, floral, and hibiscus characteristics.
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.
