Hasbean Videos

The Hasbean 2018 Christmas Card

Whats a Petite ?

Alejandro and Steve talk about whats a Petite when we talk about it in coffee

Watering Experiment

Hee we interview Alejandro Martinez on an experiment of him using plastic bottles to water new coffee plants on the farm

Top 10 2017

Steve and Roland share their top ten has bean coffees of 2017 its a long one so pull up a coffee and enjoy

Christmas Card 2016

Christmas Card 2011

Has Bean Christmas Card 2013

Has Bean Christmas Card 2017

Merry Chrsitmas from everyone at Has Bean !!! 

BIG NEWS - New Blends!

Change can be scary, but it can also be exciting.

Over the last six years we've been super proud to offer a range of signature blends like Jailbreak, Blake and Jabberwocky and over that time Jailbreak, has had 36 iterations, each one delivering a balanced, sweet and clean cup profile.

Blends allow you consistent quality, with a taste profile you expect... even as coffees change from season to season and the range of blends we offer has expanded over the years as we've had new ideas, goals or coffees to shout about.

Now, it’s time to talk about the next big change.

A change that celebrates seasonality and the finite nature of the coffees we buy whilst keeping that same consistency.

We are relaunching our blends with just three flavour profiles. Red, White and Black.

Blends in the ‘Red’ profile will be focussed on balance, sweetness and cleanliness. This will be replacing the infamous Jailbreak Blend. A consistent easy to work with tasty sweet smooth balanced espresso.

The ‘Black’ profile celebrates a heavier, natural process led espresso. Think dried fruit, dark chocolate and rich mouthfeel. This will sit in the Blake / Breakfast bomb seat. Filling all the needs of these two blends in one balanced super blend.

The ‘White’ profile is bright fruit, balanced acidity, clarity and vibrancy. This will sit in the Jabberwocky / Kicker seat - zingy and a little more challenging to work with than Red or Black, but full of amazing results when you get it right.

Alongside these three regular profiles, will sit a fourth unique blend. This fourth blend will be a chance to explore and experiment, celebrating something specific and outside the box for a limited time only. This will sit across many of the previous blends every time it changes, but expect the unexpected.

Every month one blend will be replaced, so each one will only be available for around three months. Three consistent profiles and a wildcard.

We'll rotate the change so there will always be something new to taste, but each individual blend will only be available as long as it's coffees exist.

This is how Jailbreak and our other blends had always been updated

But this change will allow us to put the focus on the impermanent nature of each seasons coffee crop, as well as the skill of blending to deliver on a desirable style through the course of the year.

We're looking forwards to seeing where these changes take us, we would love you to join the ride.

The first batch of blends are as follows...

RED BLEND

Red Giant
40% El Salvador Finca La Fany Pulped Natural Bourbon
40% El Salvador Finca La Ilusion Washed Bourbon
20% Costa Rica Sumava Monte Llano Bonito Villa Sarchi Yellow Honey

Well balanced and easy to work with as espresso, sweetness driven, easy drinking as espresso / milk based / filter.

https://www.hasbean.co.uk/products/red

WHITE BLEND

White Dwarf
60% Bolivia Taypiplaya Delia Washed
20% Malawi Msese AB Washed
20% Burundi Nemba Washed Bourbon

Bright acidity, clean and complex, fruity.

https://www.hasbean.co.uk/products/white

BLACK BLEND

Black Hole
70% Brazil Fazenda Inglaterra Natural Selection
30% Sulawesi Tana Toraja Kalosi Washed Typica A

Heavy body, dried fruit and dark chocolate, low acidity, strong base.

https://www.hasbean.co.uk/products/black

WILD CARD

Dark Side of the Moon
50% El Salvador Finca Alaska Washed Bourbon
20% El Salvador Finca La Ilusion Washed Bourbon
20% El Salvador Finca Las Brumas Washed Bourbon
10% El Salvador Los Brisas Washed Bourbon

Complex acidity and huge fruit flavours, with a sparkling and clean, sharp finish.

https://www.hasbean.co.uk/products/wild

We're also going to take this long overdue opportunity to mix up our starter packs - From now on an espresso starter pack will include all four of the then available blends at a super value price of just £20 - that’s £5 each - We will also be changing the filter starter packs to four packs of stellar single origins, hand picked by moi, for a score - Lovely jubbly.

Honey Process

I am incredibly proud of the videos we have done with our media partners Tentacle on coffee processing. We made them because we get so many people asking us what all the process mean. Is natural best (because its natural after all nothing added right). Are the ones that are not washed dirty? |These are common emails (and questions I asked when I started to learn more about coffee). The videos answered most of these questions. But we had a big hole in the offering. Washed, Pulped natural and natural leaves one of the most misunderstood processes unanswered. Honeying is something we are seeing happen more and more in many countries. Something that really started out of necessity in the county I’m visiting right now in Costa Rica. A style that has been copied by these other countries as it can add different styles in the cup through this method of processing. The necessity in Costa Rica comes from the lack of water to fully wash the coffees, and an altitude (which Costa Rica has lots of) that means an inability with cool temperatures and unpredictable weather patterns up in the mountains, or the lack of desire to natural process because of the effects this can have on the final cup. So honeying was born. Born also because of the micro mill revolution that happened, small mills at home that economically used water but mechanically scrubbing the bean to remove mucilage. Clever people on farms realised if you changed the settings on these new pulpers you could control how much of the mucilage (or honey) gets left on the bean. The more that gets left on the bean, tends to lead to a sweeter / different cup. Anyway before I tell you all about this, my good friend Francisco Mena came to a cold winter land roastery in Stafford to tell us all about it (I’m actually with Francisco now in Costa Rica, its a lot warmer). To launch this we are also launching some coffees from El Potrero that show these different settings. We have a yellow, red and black honey bourbon and a very very special golden honey Geisha from the same micro mill. We also have a natural bourbon and a pack with them all in at a special price too. All great examples and all very rare and special lots for you to try. So go watch “the expert” tell you al about it in the video (Francisco not me) and but the coffees here so you can taste what we are going on about. A very special coffee from some very special people in a very special country.

Guest Blend: December 2013 - Christmas Present

Guest Blend: November 2013 - Must Dash

Guest Blend: October 2013 - Alchemy

Guest Blend: September 2013 - Talk Like A Pirate Blend

Guest Blend: August 2013 - Invention Blend

Guest Blend: July 2013 - Baked Beanz

Guest Blend: June 2013 - YoYo Here We Go

Guest Blend: May 2013 - Don't Panic

Guest Blend: April 2013 - Sweep Stake

Has Bean Coffee Top 10

I find this time of year a good time for reflection. Looking back over the past 12 months at what was good, and what was bad.

The one part I don't enjoy is I have to sit down with Roland (our Roast and @hasbeannewboy on twitter) and go through our top ten coffees of the year. But I've been told it entertaining, so I take that bullet for you.

So there are some rules. The most important rule is you can not choose the same country twice in the listing, this is to stop me putting 10 El Salvadorians and Roland putting all Costa Rica. 

It's 45 mins long so make sure you pull up[ a brew and make sure your sitting comfortably. If you want to down load it you can from the RRs feed here.

Happy new year !!! 

Has Bean Roasting Guide

Steve talks about the process of roasting coffee and the changes green beans go through on their journey from green to brown.

Chemex Brew Guide (Updated 2016)

Chemex Brew Guide 2016

Guest Blend: March 2013 - Back to the Future

Guest Blend: February 2013 - Valentines Day Massacre

Guest Blend: January 2013 - Hangover Cure

Has Bean Roastery Tour

A tour around the Has Bean roastery with Managing Director Stephen Leighton.

Has Bean Christmas Card 2012

The 2012 Has Bean Christmas card.

Has Bean Christmas Card 2010

The 2010 Has Bean Christmas card.

Has Bean Christmas Card 2014

The 2014 Has Bean Christmas card, featuring Team Has Bean & Puppet Steve.

Has Bean Christmas Card 2015

The 2015 Has Bean Christmas card featuring Team Has Bean.

1973 Everything Blend

This is the launch of a new blend and a new era, no need to take two bottles into the shower, just brew and go with this multi purpose blend.

Vincent Paye from Bolivia Copacabana

Vincent is a coffee producer in Caranarvi who is pushing the envelope for production in the area. Which is unusual as in Boliva there are few doing a good job let alone pushing the boundaries. 

Bolivia is a tough place t0 grow coffee, so we are very proud that Vincent sells his coffee to us. Watch the whole in my mug at http://go.hasbean.co.uk/imm336 (after the 19th of April) 

Or you can but it here 

http://www.hasbean.co.uk/products/bolivia-copacabana-washed-caturra-vincent-paye 

The Coffee Storage Guide

A guide to storing your coffee beans with Mr Dale Harris and Mr Stephen Leighton.

Has Bean Christmas Card 2014

The annual Has Bean Christmas Carol from Has Bean Coffee

Jabberwocky The Return

A video to Launch the 2014 revamp of Jabberwocky

Guest Blend Christmas Present

Focus on Pacamara

Stephen Leighton and Erwin Mierisch of Fincas Mierisch talk about the Pacamara varietal. This was the Focus On section on In My Mug episode 256.

Alchemy Blend

Talk Like a Pirate Blend

Has Bean Invention Blend

Has Beanz Guest Blend

Yo Yo Here We Go!

Month six of the guest blends

Washed Processed Coffee

A brief presentation on washed coffee

Pulped Natural / Honey processed coffee

A brief presentation on Pulped Natural / Honey processed coffee

Natural Processed Coffee

A brief presentation on Naturally processed coffee