It comes in a beautiful blue box, like a gift from Tiffany. You ready it for drinking, and then bring it to your nose to smell the wafting bouquet before taking a sip and reveling in the surprisingly light body and the floral and sweet notes. Sounds like I’m talking about fine wine, doesn’t it? In fact, I am talking about Hayman Coffee.
Hayman Coffee was founded in 2014 in London, UK, by three friends with different backgrounds but a common passion for all things coffee. “We realized that there were very few companies on the market truly focused on offering the best coffees and nothing else short of the specialty coffee gold quality standard,” says Antonio Jesus, Hayman’s Business Development Director And calling the coffee specialty? Isn’t just a sales pitch. According to Hayman, the term specialty coffee (also known as speciality coffee) should not be confused with “gourmet” or “premium” coffee. “The latter are marketing terms with no defined standards. According to the Specialty Coffee Association, only coffee which scores 80 points or above on a 100-point scale are graded specialty coffee. Specialty coffee is grown in ideal climates and is distinctive because of its impressive cup taste and little to no defects. Its unique aroma and flavor are a result of the special characteristics of the soil in which it is produced and of the coffee processing method used post harvest.”
The specialty coffees that Hayman offers are the best in the world, such as Jamaica Blue Mountain and Hawaii Kona. They roast and grind it on the day it is shipped to ensure maximum freshness (“And what a difference freshness makes to coffee aroma and flavor!” says Antonio). And they strive to bring coffee to everyone, offering their range in whole bean, ground and, uniquely, Nespresso pods. They will soon even offer the coffees unroasted for those who enjoy roasting their own coffee at home. No matter how you brew it, Hayman Coffee is an experience befitting the most discriminating gourmand.
The folks at Hayman sent us the Jamaica Blue Mountain to sample, complete with the beautiful box and a card inside with all of the details of the brew including the tasting notes. The body was listed as a surprisingly light and the color was listed as caramel (instead of a darker brown), both of which rang true, leading to a very clear and refined flavor. I brewed the coffee first in my espresso machine and found it had a thick and silky crema and a smooth and solid flavor with no bitterness. I also brewed it in an automatic drip machine and found, again, a wonderful flavor and aroma that stood up to the addition of a little half and half. All in all, the blend was impressive, easily living up to the title “specialty.”