Roasteries / Haimoon Kahvipaahtimo
Haimoon Kahvipaahtimo
Vihti, Finland
Small home-scale coffee roastery in Haimoo, Vihti, founded in 2024 after founder Omid R. spent years experimenting with roasting since 2008-2009. Sources only specialty-grade coffee (80+ points) from trusted producers and roasts small batches on an Aillio Bullet R1, combining digital temperature control with hands-on sensibility ("roasting is a silent dialogue with the bean"). Sells single-origin and blended coffees, a coffee subscription, and brewing equipment (Lelit and Outin espresso machines; Baratza, Comandante and Fellow grinders; AeroPress, Hario V60 and other manual brewers) direct from its online shop, with wholesale available. Coffees have placed in Finnish national and festival roasting competitions in 2025. Source: haimoonkahvipaahtimo.fi.
8
coffees
Finland
base
Coffees
8 coffees
A light-roast single origin built for pour-over (Gully Dripper, Chemex, AeroPress) — floral, spring-garden aromatics, juicy berry character and elegant bergamot citrus over natural sweetness and bright acidity. Source: haimoonkahvipaahtimo.fi.
Floral, berry, bergamot
A single-origin dark roast from cool, slow-ripening Huila lots — full-bodied and smooth with a chocolate base, balancing maple sweetness and light citrus brightness. Works well black or with milk. Source: haimoonkahvipaahtimo.fi.
Soft chocolate, maple syrup sweetness, subtle citrus brightness
An everyday natural-process Brazilian, medium-light roasted for a balanced, soft and nuanced cup — fruity notes and milk-chocolate softness over a sweet, berry-toned, full body. Source: haimoonkahvipaahtimo.fi.
Fruity, milk chocolate, sweet berry, full body
A fourth-generation Quindío farm lot from Sebastian Ramírez — cherries undergo ~200 hours of sealed carbonic maceration under CO2 before slow elba-drying, producing a light-roast cup with lavender and dark-berry aromatics, blackcurrant, lingonberry and cherry over soft chocolate and cocoa, with a silky, wine-like body. Source: haimoonkahvipaahtimo.fi.
Lavender, dark berries, soft chocolate, blackcurrant, lingonberry, cherry, cocoa
A third-generation family farm lot from Huila, Acevedo — cherries hand-picked at 26-30 Brix, sealed and cold-fermented at 10-14°C for 76 hours, then washed and sun-dried on raised beds for about a month. Pink Bourbon, an Ethiopian heirloom relative of Geisha, gives a cup of bright citrus opening into ripe raspberry sweetness with a lingering floral hibiscus finish. Source: haimoonkahvipaahtimo.fi.
Bright lemonade, ripe raspberry sweetness, floral hibiscus
From third-generation farmers Oscar and Francisca Chacón, pioneers of specialty processing in the region — cherries are sorted for peak sugar content, then dried slowly over 15-22 days (a day on raised beds, then patio-dried with continuous temperature monitoring) to build exceptional sweetness and clean fruit. Cups with fresh plum, dark chocolate and soft cola notes over an elegant, wine-like acidity. Source: haimoonkahvipaahtimo.fi.
Fresh plum, dark chocolate, soft cola, wine-like acidity
A medium-roast blend pairing Colombia Huila's clarity and body with Ethiopia Yirgacheffe's refined florality and fruit complexity, landing on citrus, maple sweetness and soft chocolate. €1.50 of each bag sold supports Aleksi Lähdesmäki, a 14-year-old local artist from Haimoo who designed the label. Source: haimoonkahvipaahtimo.fi.
Citrus, maple syrup sweetness, chocolate, aromatic florals
A balanced everyday blend of two washed coffees — Colombia Huila brings bright acidity and citrus character, Costa Rica Tarrazú adds soft sweetness and body, giving a clean, vibrant cup with chocolate depth. €1.50 of each bag sold supports local Vihti artist Aino Kanner, who designed the acrylic label art. Source: haimoonkahvipaahtimo.fi.
Citrus, maple syrup, chocolate