HAKA is the coffee we hand to someone who can’t decide. It’s light enough to shine as a pour-over — clean, fruited, easy to drink black — but it holds enough structure to pull a balanced shot of espresso too. If your café only wants to stock one bag that covers both the bar and the brew bar, HAKA is built to do exactly that. It’s not the boldest coffee we roast, and it’s not trying to be — it’s the one that says yes to however you’re brewing today.

This season’s lot: Catuaí Vermelho, natural process, 1,100m, 87 pts (SCA). Notes: milk chocolate, rapadura.

All KIAORA single-origin lots are grown on Fazenda Sonho Meu, in Sul de Minas, Brazil, by producer João Pedro Basso — roasted in Ocala, Florida.