This coffee is grown at 2300 meters altitude in Raro Boda, a village in the Guji region of Ethiopia, by over 700 smallholder farmers. The ripe cherries are hand-picked and delivered to the local washing station where they undergo natural processing, drying slowly in the sun on raised beds for 10-14 days. The fermentation process takes approximately 72 hours. The Raro Boda washing station is operated by Negusse Bebela, the man behind Snap Coffee, and is located in the heart of Uraga. The coffee features Heirloom Arabica varieties and scores 86.5/100, with tasting notes of tart berries, bergamot, and mango.
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.
