This Wet-Hulled coffee comes from the Ara Cahayani Gayo co-op in Aceh, northern Sumatra. The cooperative started with 25 farmers and now works with more than 2000 smallholders. The coffee is grown at 1400-1600 meters altitude and features the Castillo variety. The Wet Hulled process, known in Indonesia as "Giling Basah", is largely unique to the islands and produces a characteristic spicy cup profile. Ripe coffee cherries are handpicked, depulped the same day, and fermented overnight. The wet parchment is sun-dried for 1-2 days while moisture content is still high (around 40%). The coffee is then hulled mechanically and dried in the sun until optimal moisture content is reached (12.5-13%). The dried coffee is double hand-picked to remove any defects before packing for export. Score: 84.5/100.
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.
