Hasbean Coffee Beans

A washed Yellow Caturra from Los Rodriguez at Finca El Arcangel in Bolivia, bringing vanilla fudge sweetness, a silky body, and tinned peach on the finish.

A dry fermented washed Bolivian coffee from Los Rodriguez at Finca El Arcangel. Lime cordial, raspberry, and milk chocolate notes make it bright, creamy, and balanced.

A Mosto Washed Caturra and Catuai lot from Carlos Mariaca at Finca Don Carlos in Bolivia, with sultana, apricot, and golden sugar sweetness.

Grown by Gregorio and Nancy Palli in Bolivia and processed using a Mosto Fermented Washed method, this cup balances juicy lime and blackcurrant with a deep cocoa finish.

A honey processed Bolivian coffee from Jeivert Panuni at La Avanzada, layered with raspberry, redcurrant, and a sweet cooked apple finish.

This honey processed Bolivian lot from the high-altitude hills around Irupana is juicy and tropical, showing mango, lychee, and papaya in the cup.

A Mosto Washed Bourbon from Trapiche in Bolivia, pairing blackcurrant cordial with brown sugar sweetness and a biscuit-like finish.

A natural Bourbon from Stephen Hurst at Fazenda Inglaterra in Brazil, full-bodied and nutty with walnut, toffee, and milk chocolate.

This natural Canario lot from Fazenda Inglaterra in Brazil leans into almond and marzipan sweetness, with brown sugar and a delicate raisin finish.

A natural mixed-varietal lot from Fazenda Inglaterra in Brazil, built around sugared almond sweetness, milk chocolate, and raisin.

A natural Yellow Bourbon pick of harvest from Fazenda Inglaterra in Brazil, showing crisp white grape, silky cream, and almond.

A Colombian EA decaf with cream, hazelnut, and cocoa powder notes, offering a smooth cup without the caffeine.

A half-caffeine blend with milk chocolate, brown sugar, and biscuit notes, built for an easy everyday cup.

A tribute blend to Ozone and Hasbean roots, combining Guatemala, Costa Rica, El Salvador, and Kenya components for milk chocolate, brown sugar, and soft red fruit notes.

A washed AB lot from Kiriga Estate in Kenya, bringing cherry and lime sweetness with the blackcurrant lift expected from classic SL28 and SL34.

A washed organic single origin currently centred on Cajamarca, Peru, with milk chocolate, cookies and cream, and caramel notes.

A seasonal house blend with milk chocolate, caramel, and roasted nut notes, built to be balanced and easy to brew.

A darker-roasted blend of Brazilian and Costa Rican coffees, built for a rich, smooth cup with toffee, cacao nib, and dark chocolate notes.

An organic washed Peruvian coffee from La Esmeralda in La Coipa, smooth and creamy with caramel, plum, and a hint of nutmeg.

A seasonal blend of fresh arrivals from trusted producer partners, currently combining Kenya, Bolivia, and El Salvador components for red grape, green apple, and honeycomb sweetness.