HAYB Coffee

Brazilian Arabica blended with Robusta in Italian style, emphasizing dark chocolate, roasted nuts and molasses with minimal acidity. Source: haybcoffee.eu

Dark Chocolate, Nuts, Molasses

A three-country blend built for sweetness and smoothness — Ethiopian beans bring fruity and tea notes to a chocolate-forward base. Source: haybcoffee.eu

Milk chocolate, Marzipan, Berries

Smooth, velvety mouthfeel with layers of chocolate and roasted nuts from the Cerrado region's distinctive microclimate and multi-stage patio drying. Source: haybcoffee.eu

Milk chocolate, Almonds, Caramel

A dark-roasted expression maximizing viscosity and sweetness while minimizing acidity, with dark chocolate, almond and caramelized sugar notes. Source: haybcoffee.eu

Dark chocolate, Roasted nuts, Caramel

"Liquid plum." From Gui Ben, a place famous for tea on the Laos border east of Pu'er, farmed by Mr. Tian Cai's family crew and neighbouring smallholders. Dried 25+ days on raised beds and roasted relatively light for espresso.

Yellow plum, almonds, muscovado

From maths teacher and third-generation producer Huver Castillo at El Paseo, high above the Buesaco Valley. 36 hours of cherry pre-fermentation, six days anaerobic with sea salt and custom enzymes, then drying below 38 °C and 15 days' rest. Intense and divisive by design.

Intensely floral

Crisp citrus and ripe red orange sweetness transitioning to deep cane sugar and a smooth milk chocolate finish, with a plush, velvety mouthfeel. Source: haybcoffee.eu

Red Orange, Cane Sugar, Milk Chocolate

A Colombian decaf with intense smooth chocolate and refined marzipan, balanced by a sweet orange marmalade finish and a heavy body. Source: haybcoffee.eu

Chocolate, Marzipan, Orange jam

Mariana, an F1 hybrid close to Starmaya (IAPAR 59 x a male-sterile Ethiopian landrace) that, unusually, can be grown from seed. Red-honey processed at Aquiares and roasted light for fruity tea notes.

Fruity, tea-like

A clean washed Costa Rican from Aquiares for espresso: juicy yet sweet, with a long, pleasant finish.

Mirabelle, peach, cocoa

A dense, jam-like texture with a vibrant red fruit profile — ripe strawberry and stone fruit nuances finishing with creamy milk chocolate sweetness. Source: haybcoffee.eu

Strawberries, Blueberries, Milk Chocolate

For fans of tea-like coffees: a Guji natural (Q 86.25), float-sorted and dried as whole cherries on African beds, roasted to bring out its fruit. Lots of black tea over yellow fruits.

Black tea, yellow fruit

A smooth, low-acidity single-origin espresso from Guatemala's Huehuetenango region, balancing gentle fruit structure with cane sugar sweetness and rich chocolate. Source: haybcoffee.eu

Red fruit, Milk chocolate, Cane sugar

A dense, velvety single-origin optimized for espresso extraction, revealing dark chocolate and red fruit alongside subtle cane sugar. Source: haybcoffee.eu

Red fruit, Dark chocolate, Cane sugar

Float-sorted cherries ferment 12-18 hours in concrete tanks, then dry 8-14 days on raised beds. A delicate, classic washed Sumatran (Q 86.5).

Delicate, clean

Sweetness reminiscent of milk chocolate and caramel with subtle mandarin fruitiness; toffee notes and a smooth, creamy texture in milk drinks. Source: haybcoffee.eu

Cocoa bean, Caramel, Tangerine

A complex, sophisticated single origin — sweet and juicy anaerobic Catuai that performs well in both drip and batch brewing. Source: haybcoffee.eu

Hazelnut cream, Red apple, Dried apricot

A creamy, rounded single-origin espresso from Peru's Cajamarca region, opening with candied fruit and transitioning to toasted almond and white chocolate. Source: haybcoffee.eu

Candied Fruit, Almonds, White Chocolate

A 50/50 blend pairing Ethiopian natural's fruity character with Brazil's dense body and chocolate notes — flowers, honey, fruity jam with a sweet-and-sour finish. Source: haybcoffee.eu

Milk chocolate, Blueberry, Strawberry

HAYB's anniversary coffee (Q 88.75). Fermented 72 hours, dried to 20% moisture, then rehydrated with 60 °C mosto and yeast for a four-day second fermentation before 76 hours' drying at 40 °C, all in the cherry.

Clean, fruity

A black-honey Liberica (Q 88) via 96B, the Saigon café-roastery-exporter pioneering non-Arabica species. The second drop of the year's weirdest coffee: sweeter and smoother than the anaerobic natural, but still wild.

Stevia, guava, papaya

A Geisha (Q 88) from Evin and Alma Moreno's 3.5-hectare La Montañita. Evin, third generation, placed 12th at his first Cup of Excellence in 2013 and shares his mill with fourteen relatives. Floral and juicy.

Floral, juicy

A coffee HAYB buys every single year, from a Rwandan washing station whose precision changed the founder's mind about the country's mills. This anaerobic natural (Q 87) is juicy, with apricot, honey and apple.

Apricot, honey, apple

A decaffeinated filter coffee leading with citrus-driven acidity, layered tea notes, and clean cane sugar sweetness, finishing with smooth milk chocolate depth. Source: haybcoffee.eu

Orange, Cane Sugar, Milk Chocolate

A welcoming introduction to specialty coffee, combining a classic Brazil Cerrado base with seasonal single origins for gentle dried-fruit acidity and creamy chocolate sweetness. Source: haybcoffee.eu

Dried Fruits, Caramel, Chocolate

A light, refined filter coffee with vibrant floral aromatics and tea-like transparency — ripe apricot balanced by honeyed sweetness. Part of HAYB's core range. Source: haybcoffee.eu

Dried Apricot, Wildflower Honey, Bergamot Black Tea

An everyday washed Rwandan coffee — fruity, light, balanced and sweet, with flavors of ripe orange and juicy nectarine. Source: haybcoffee.eu

Nectarine, Orange, Red Apple

A vibrant tropical filter coffee with layers of ripe mango and pineapple, complemented by spirit-like warmth and rich caramel sweetness. Source: haybcoffee.eu

Mango, Pineapple, Rum

Equal parts Brazilian and Guatemalan espresso beans — a middle ground between Brazilian nuttiness and Guatemalan fruitiness. Source: haybcoffee.eu

Chocolate, Almonds, Dried Fruits

Equal parts Brazilian and Guatemalan espresso beans roasted dark, delivering roasted almond and chocolate notes with reduced acidity. Source: haybcoffee.eu

Dark chocolate, Roasted almonds, Delicacies