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

The Mubuga washing station distinguishes itself through advanced infrastructure designed for processing only fully ripe cherries, featuring 12 fermentation tanks, 3 soaking tanks, over 300 drying beds, and 4 quality grading tables. It works with over 1,900 local farmers. Source: haybcoffee.eu

Raspberries, Sweet cherries, Vanilla

A specially sourced lot from the Mubuga washing station, which collaborates with over 1,900 local farmers, using fermentation tanks, soaking tanks, and drying beds for precise processing of fully ripe cherries. Source: haybcoffee.eu

Vanilla, Milk Chocolate, Cherry

A low-caffeine blend of Colombia Popayan Decaf and Colombia El Indio Natural, built for all-day fruity refreshment with a solid sweet base. Source: haybcoffee.eu

Mango, Pineapple, Red citrus fruits

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

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

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

A natural process coffee from a quarter-century-old farm whose owners are well known in specialty roasting circles, combining excellent flavor with meaningful producer relationships. Source: haybcoffee.eu

Chocolate, Dates, Pecans

From one of four washing stations between Mount Kenya and the Aberdare Range, supplied by roughly 800 small-scale farmers averaging 300 trees each, with careful wastewater filtration at the station. Source: haybcoffee.eu

Blackcurrant, Raspberries, Blackberries

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 clean, juicy, balanced and approachable specialty coffee from Peru. Source: haybcoffee.eu

Milk chocolate, Red apple, Almonds

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

A rigorous production involving cherry selection, double oxidation, thermal shock treatment, and anaerobic fermentation with elite hybrid yeasts. Source: haybcoffee.eu

Raspberries, Herbs, Currants

An extended 72-hour anaerobic fermentation adds sweetness and distinctive character without aggressive acidity, resulting in a clean, elegant cup with a long finish. Source: haybcoffee.eu

Blackberries, Vermouth, Raspberries

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