This Wet-Hulled coffee comes from the Ara Cahayani Gayo cooperative in Aceh, northern Sumatra. The cooperative started with 25 farmers and now works with over 2000 smallholders. The coffee is grown at 1400-1600 meters above sea level and is of the Castillo variety. The Wet Hulled process, known locally as "Giling Basah," is largely unique to Indonesia. Ripe coffee cherries are hand-picked, pulped the same day, and fermented overnight. The wet parchment is sun-dried for 1-2 days, then mechanically hulled at approximately 40% moisture content, and further sun-dried to optimal moisture levels of 12.5-13%. The coffee is double hand-picked to remove defects before export. The cup profile is spicy with notes of dark chocolate and creaminess. 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.
