Kaldi's Haya cold brew blend brings together the best of two worlds: the deep, chocolatey richness of Latin American coffees and the bright, floral complexity of Ethiopian beans. The result is a cold brew that's both familiar and refreshing—dark cocoa and caramel sweetness lifted by hints of jasmine and citrus blossom. It's a blend formulated specifically to shine when steeped cold, but versatile enough to surprise you in your morning drip pot.Tasting NotesExpect bold chocolate and brown sugar up front, followed by a delicate floral overtone that keeps each sip interesting. The body is smooth and round without being heavy, and the acidity is gentle—more of a bright lift than a sharp edge. The finish is clean and slightly sweet, with lingering notes of cocoa nibs and a whisper of bergamot. This is cold brew that doesn't taste one-dimensional.Brew MethodsCold Brew: This is where Haya truly excels. Use a 1:8 coffee-to-water ratio, steep for 16-24 hours at room temperature or in the fridge, then strain. The result is a concentrate that's complex enough to drink black or rich enough to carry milk and sweeteners beautifully.Drip Coffee: Don't overlook Haya as a hot coffee. Brew it in a drip maker or pour-over and you'll get a balanced, approachable cup with more pronounced floral notes and a syrupy body.French Press: A coarser grind and 4-minute steep brings out the blend's full body and chocolate depth while keeping the Ethiopian florals in the background.About the RoasterKaldi's Coffee, roasting out of St. Louis since 1994, is known for sourcing exceptional beans and roasting them with precision. Their blends are built to perform, whether you're brewing hot or cold.Not sure about grind size or brew ratios? Clive's team is here to help you dial in the perfect cold brew setup—or recommend a grinder that makes consistency easy.
