Roasteries / HAŁAS Coffee Roasters
HAŁAS Coffee Roasters
Warsaw, Poland
Warsaw (Praga) micro-roastery — "a real micro-roastery where craft meets passion." Coffee is sourced from responsible plantations and importers and roasted fresh in small batches across two profiles, espresso and filter, spanning single origins from Ethiopia, Kenya, Colombia, Peru and Tanzania plus a Colombian decaf. Runs its own public café/retail branch, HAŁAS Vinyl + Coffee, alongside a curated new-vinyl record selection.
9
coffees
Poland
base
Location
HAŁAS Vinyl + Coffee
Elsterska 10, 03-907 Warszawa, PolandMonday: 09:00-17:00 Tuesday: 09:00-17:00 Wednesday: 09:00-17:00 Thursday: 09:00-17:00 Friday: 09:00-17:00 Saturday: 10:00-18:00 Sunday: 10:00-18:00
+48 22 115 52 34Coffees
9 coffees
A washed Kent from Leon and Aideen Christianakis's Acacia Hills estate in Karatu: a coffee that doesn't complicate things. Fruity and fresh but not too strong, made for pour-over and an easy start to the day.
Brown sugar, chocolate, cherry
A natural Guji Shakiso named after the bustle ("gwar") of a city morning. Fruity and sweet but unexpected, clean and fresh, and best by hand: drip or AeroPress.
Chocolate, apricot, cherry
HAŁAS's espresso classic, from the Nasa Wesx indigenous community around Gaitania in Tolima. Full chocolate flavour and balanced strength, roasted to work as well with milk as on its own: the one that always works.
Peach, chocolate, caramel
A washed peaberry (PB) lot from the Kiamugumo factory in Kirinyaga. Vivid acidity and fruit that linger, and a cup that shows every detail in alternative brew methods.
Blackberry, rhubarb, cherry
An omni roast from the Cortez family in Cajamarca that suits every brew method, espresso machine and filter alike. Balanced and restrained, with enough energy without being overwhelming.
Mirabelle, caramel, brown sugar
An anaerobic natural from Robinson Rivera in Cauca, full of subtle aromas and delicate flavours: floral accents and fruity sweetness, for anyone looking for a refined cup.
Fermented strawberry, sweet-sour apple, cherry
The most intense coffee in the range: a carbonic-maceration natural from Banko Gotiti in Yirgacheffe. Unusual processing gives exceptional depth and fruit, for alternative brewing.
Apricot, jasmine, vanilla
A whisper ("szept") of a coffee: caffeine-free but full of life, fruity and sweet with a subtle depth. An omni roast for quiet mornings and late evenings, pour-over, moka pot or espresso.
Grape, apple, plum
The connoisseur's espresso: a lighter, higher-acidity washed Guji Shakiso for those who want an espresso that breaks with convention. Fruity and fresh, with an exciting edge.
Strawberry, lime, caramel