This coffee is sourced from the Karimikui Coffee Factory in the Kirinyaga region of Kenya, part of the Rung'eto Farmers Cooperative Society. Grown at an altitude of 1650 meters on the slopes of Mount Kenya, the coffee benefits from rich volcanic soil. It consists of SL28 and SL34 varieties, processed using a washed method with overnight fermentation and sun-drying. The flavor profile is characterized by notes of cherry and blackcurrant, offering a bright acidity, a full body, and a jammy mouthfeel.
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.
