This coffee is from the Las Lajas farm in the Central Valley region of Costa Rica, grown at 1550 meters altitude. It is a natural processed coffee featuring Caturra and Catuai varieties. The farm is family-owned by Oscar and Francisca Chacón, who started their own processing station in 2006. Las Lajas is known for innovative processing methods including natural and honey drying. The coffee scored 87.5/100 and has flavor notes of berry compote, black currants, and wine-like 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.
