This house espresso blend has been a staple since the roastery began. The base consists primarily of beans from Colombia, providing roundness, sweetness, and body, combined with classic Sumatra from Indonesia, which adds a soft spiciness and depth. The result is a balanced, full-bodied, and sweet espresso with a long aftertaste and low acidity. It is equally enjoyable as a straight espresso or paired with milk. The coffee is grown at altitudes between 1400 and 2000 meters.
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.
