Boing Boing It’s Easter Time

Want to make sure you have cawfee in the house over Easter? READ THIS!

The time of year where I feel the need to dress up as a big red bunny and bounce around the roastery is heeeere! But unfortunately for you it’s not safe for me to do that and roast coffee so I’m afraid we’re going to have to close for 2 days while I have my fun 😝


In all seriousness the Easter bank holiday weekend is coming up and so we aren’t going to be at work on Friday, April 14th or Monday, April 17th. And it’s not just us that are taking time off, no no no not just lazy Hasbean, Royal Mail and FedEx are doing the same.

What does all this mean for you? It means that you might need to plan ahead a little with your coffee ordering. Here’s a quick breakdown of our last recommended ordering dates to receive your coffee for the Easter weekend…

Royal Mail

First Class: Wednesday, April 12th
Second Class: Monday, April 10th
Special Delivery (Mon-Fri): Wednesday, April 12th
Special Delivery (Saturday): Thursday, April 13th


Economy (1-3 Days, Mon-Fri): Monday, April 10th
UK Courier Pack: Tuesday, April 11th
Next Day (Mon-Fri): Wednesday, April 12th

We’re going to need your order before 1300hrs on those days to get it out the door the same day. We roast to order and FedEx/Royal Mail collect from us at 1600hrs, those 3 hours are the quickest we can take your order from placed to ready to roll.

For more information please see the page on our website that’s all about Easter

We don’t want you to be without coffee this bank holiday weekend and will of course do all we can to keep you caffeinated, if you have any questions about Easter ordering (or anything else!) please get in touch.

From all at Team Hasbean, Happy Easter!

Rattleware Cupping Brewer, Brew Guide

The Rattleware Cupping Brewer is a radical new brewing device that allows the deliciousness of the cupping table to escape into a whole mug of coffee!

Our brew guides continue to be one of the busiest parts of our website. Everyone wants to get the very best out their coffee, and the guides are the perfect level to start your brewing and develop your own method from here!

Every now and again a new brewer hits the market, and more than ever you need a brew guide. The Rattleware Cupping Brewer is a radical new brewing device that allows the deliciousness of the cupping table to escape into a whole mug of coffee! All the intricacies and beauty of the cupping process are freed from the cupping table so they can be experienced in a more comfortable and accessible manner.

This design makes possible, for the first time, to evaluate coffee from the cupping table without a spoon, in a way that is familiar to a much wider audience. How many times have you told your friends that you’re going to a public cupping and received a strange look? Slurping coffee from a spoon might not be for everyone, but with this brewer you can share the cupping table experience with your friends. The new brewer can also be used as a by-the-cup brewing method that eliminates paper waste, minimises the cost of disposable goods, and allows for the reduction of labor costs in a commercial environment. It can efficiently allow cafe owners and baristas to showcase coffee to their customers in the exact way that they first tasted it.

You can buy the brewers below and you can watch the brew guide even further below

Rattleware Cupping Brewer


We’re opening a shop

Late last year, we got an email from UNIQLO UK wanting to know if we’d be interested in opening up a pop-up on the third floor of their flagship Oxford St shop – and the answer was definitely yes.

Way back when – and I mean when, it was 1999 – I was roasting coffee on an alpenroast home roaster and selling three 250g bags of coffee a week at the Stafford market when I remembered Snapes, the coffee shop in Wolverhampton I loved so much when I was little, and how the ability to offer a cup of coffee is a big thing for a roaster. We found a shop in Stafford town centre – very small and in an awful location – but cheap and affordable.

It was a slog opening that first shop in 2000 – the whole shop needed to be refit as a café, and I was still working my “real” job while trying to make coffee my main job – but it was ours. It wasn’t fancy-fancy (it did have a bright red room in front and a funky electric blue room in back) and, although we didn’t sell lots of coffee or convert the good people of Stafford to specialty, we did kind of achieve our goal – it was through the shop that I found my first 2kg roaster and Pete, the guy who built the first-ever The day the online shop launched, I sold more coffee than I had the whole week on the market stall.

As you can guess (or already know because I’ve told this story so many times) we closed the shop in 2003 and focused on building the webshop and roastery, so the rest is pretty much history but I am finding myself thinking about that first (and only) shop we’ve ever had more and more for reasons you’re about to figure out.

Late last year, we got an email from UNIQLO UK wanting to know if we’d be interested in opening up a pop-up on the third floor of their flagship Oxford St shop – and the answer was definitely yes. 14 years is a long time to go without having a shop but I’m excited that this is happening – for quite a while now we’ve thought about how we might present coffee differently in a shop of our own, so when UNIQLO’s email arrived, it was a no brainer.

[H]AND by Hasbean is what we’ve put together for the space – it’s all about collaboration and service not sales (even if it pains me to say it) and we’re all pretty excited about how things are coming together in time for tomorrow’s opening.

We’re only serving filter coffee (Hasbean obviously) tea from Lalani & Co, brewed with the fancy new Mix, the Tsubambe & Kalita collection, and Lalani’s own Aurora brewer which is made just up the road in Stoke-on-Trent (Roland’s homeland), but there will also be retail coffee, tea, and equipment available on site for those who want to do things at home

It’s also been nice to bring back a familiar face – Pete Williams (not the Pete who built the site, but familiar to those who remember him from 3fe and WBC) is running the ship

Anywho I could bore you with all the details here, or I can point you in the direction of the shiny new website we have for [H]AND ( – drop in and say hello!

Arara Coffee Varietal

Every now and again I get a coffee varietal that comes along and I know nothing about it. It reminds me why I love coffee varietals and their complexity.

Every now and again I get a coffee varietal that comes along and I know nothing about it. It reminds me why I love coffee varietals and their complexity. It’s always kinda been my thing; I went through a spell of writing lots of them up (see here).

This weeks up coming In My Mug in one of those coffees I knew nothing about, in the video I even talked about how little I know about it (yes that’s what I do on in my mug, talk about things I don’t know). A google search proved fruitless, so a flurry of emails backwards and forwards to Tulio of Carmo Estate in Brazil meant I got educated.

The Arara varietal originates from the crossing between the yellow Catuai and the Obatã (Hybrid of Timor) varieties. It was developed on experimental farm of Procafé Foundation in Varginha Brazil.

The experiment has been part of an on going project in Brazil with many new varietals being discovered – Procafé found that Arara is one of the most successful to date in both yield and in cup quality – so much so that the Arara seeds are the most requested at Procafé for new seedlings! It’s excelled so much even at the experiment phase.

The next stage of the experiment is to see how it performs in farms and and on a larger scale in the planting dissemination.

Our growing partner Tulio Junqueira at Carmo Estate Coffees was one of the first to get this varietal from Procafé in 2014 as part of the dissemination program, and we are just beginning to see the first harvests now. He has been very happy with the results and seen great potential for quality and production levels.

The Arara is a yellow fruit coffee, high resistance to rust, good productivity and high quality potential.

Typical cup characteristics are hard to say at this time but my experiences have been to show a typical sweet profile you would expect from Brazil, with Chocolate notes, muted but defined acidity with a good body and aftertaste.

Links: Catuai, Obatã, Timor

Examples: Brazil Carmo Estate Arara


Varietal: Arara
Related to: Catuai and Obatã (timor hybrid)
Origin: Brazil
Grows best at: 1000 metres or above
Type: Hybrid
Prevalent in: No where yet but developed in Brazil
Predominant Colour: Yellow
Fruit size: Normal rounded
Leaf Characteristics: Wide and large
Botany: Hybrid


You want to try it, right ? Well if you’re signed up to In My Mug, expect it on your doorstep very soon! If you’re not signed up, why not? Well if you’re not, it will be launching on Friday so keep your eyes pealed on the website Friday afternoon.

Costa Rica La Pira

Don Carlos is an eccentric, and an innovator and an experimenter. He doesn’t follow the rules he makes them–listen to our chat as we walked around the farm earlier this year.

From this January’s trip, one of the highlights for me was to meet up with Don Carlos from Finca la Pira in Tarrazu, Costa Rica.

You see Don Carlos is an eccentric, and an innovator and an experimenter. He doesn’t follow the rules he makes them.

The walk around was lots of fun, and I recorded our conversations, so you can share a little of the trip here.

You can also see the Flickr pictures here 

El Salvador Finca San Jose

Today we launch Finca San Jose red bourbon from El Salvador and Gloria Rodriguez!

Gloria has worked with us since way back in 2007, and is one of our longest and consistent relationships in El Salvador

I am sure she thinks I am crazy, as when I turn up there’s normally some kind of chaos going on, or I have some new thing that I’m trying, but with the help of her son in law Luis (also Rodriguez) we battle through. I’ve been friends with him even longer (and her Daughter his wife Maria Jose) through their joint work for the Consejo back in the day (before they went on to own their own farm La Gloria). You keeping up here?


Anyway the relationship we have is amazing, they continue to do good work (the family), and I continue to buy their amazing coffee, and they continue to improve, this year is no different.

When ever I get together with Luis we end up “geeking” out about all the varietals that we have found over the previous year, and talking about ones we are seeing come to the fore.

One of these is Elefante, a unusual mutation that’s been found on San Jose and Lagunita (one of their neighbouring farms). Lots of varietals have very small differences in the cherry or plant. This one has huge amounts of mucilage compared to the three or four drops you get from most coffees, often producing 14 or 15. Excess mucilage means excess transfer of sweetness in the processing and I think this shows in the cup.

Mucilage Count

We are also launching this today, along with a heap of pictures from my visit on Flickr which you can see here!

El Salvador San Jose 2017



I don’t expect the Elefante to be around long and most certainly won’t be an in my mug (way too small for that) but anyone who is signed up the red bourbon is making its way to you today.