




KAHA Coffee Roasters is an Amesbury, Massachusetts based coffee roaster specializing in small batch, specialty coffee with a focus on high quality coffees from around the world. Every batch we roast adheres to three pillars: Quality. Freshness. Flavor. For each coffee variety and origin, we approach the roasting process with intentionality and a singular goal: how can we unlock the full potential of this bean? KAHA Coffee Roasters - Fresh Coffee Direct To Your Door.
KAHA Coffee Roasters began with a simple passion: discovering what makes a truly great cup of coffee. Founder Tyler Workman’s love of coffee started in New Zealand at 10 yrs old, where an obsession with Flat Whites eventually led him to experiment with roasting coffee in a popcorn popper. After marrying and moving to the United States, Tyler's roasting grew into a passion to source high quality coffees from around the world and roast each one according to our three pillars: Quality. Freshness. Flavor. Today, KAHA is a small-batch specialty coffee roaster based in Amesbury, Massachusetts, crafting roast profiles designed to unlock the full potential of each coffee rather than simply chasing a particular roast level. We believe specialty coffee should be exciting and approachable—not intimidating, exclusive, or snobby—and we love helping people discover new coffees, flavors, and brewing methods. At its heart, KAHA Coffee Roasters is about sharing our passion for coffee, continually learning, and making great coffee accessible to everyone. The name KAHA is inspired by the native Māori phrase in New Zealand 'Kia Kaha" which means "Stay Strong" a fitting reflection of the passion, perseverance, and effort behind every batch we roast.

Natural & Washed process
A dark espresso blend of Brazil Mogiana natural, Colombia Huila washed and Guatemala Blue Ayarza natural. Built to stand up to milk and hold as a straight shot.
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Ayarza
Natural process
Their light roast blend, named for the Camino de Santiago. A natural sun-dried Guatemala from Ayarza with melon and stone fruit and plenty of complexity.
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Ayarza, Santa Rosa
Natural process
A natural-processed Guatemala from the volcanic soils of Ayarza, originally sourced as their light roast El Camino and taken to a dark profile instead.
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Huehuetenango
Washed process
A washed single origin from Huehuetenango, first brought in as a cold brew sample and promoted to the core lineup once they tried it brewed hot.
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Huila & Tolima
Washed process
KAHA's best seller and their medium roast blend, sourced from two Colombian regions, Huila and Tolima. Balanced, sweet, and forgiving across brew methods.
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Huila
Washed process
Their first medium roast espresso: a single-origin Colombia Huila washed lot found while quality-testing Happy Medium. Vibrant, berry-forward, easy to dial in.
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Huehuetenango
Washed process
A washed Guatemala Huehuetenango single origin roasted specifically for cold brew, chosen over Colombia and Brazil after extensive side-by-side testing.
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Huila
Mountain Water process
Mountain Water Process Colombia Huila, decaffeinated with spring water from Pico de Orizaba - no chemical additives or solvents. Dark chocolate and molasses.
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Mountain Water process
50% Mountain Water Process Colombia decaf, 25% Brazil, 25% Mexico. Bold and full-bodied, for cutting caffeine without giving up flavor.
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Huila
Washed process
A Colombia Huila washed lot roasted to a medium profile specifically for iced coffee. Balanced, sweet and bright enough to shine black or with cream.
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Chiapas
Washed process
A dark roast built on high-altitude washed Mexico Chiapas, named for the Maori phrase for stay strong. Rich and smooth with no bitterness.
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Natural & Washed process
Their darkest blend, built for New England dark roast drinkers: natural Brazil and Guatemala, washed Colombia and Mexico. Strong and bold without the burn.
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14 Cedar St #106, Amesbury, MA 01913, USA
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Siempre Verde Farm is the Granda family's coffee farm in the Andes of Ecuador, about an hour and a half north of the equator near the Pululahua Geobotanical Reserve. The family grows, hand-picks, ferments and dries every lot themselves and carries the coffee all the way to the US, where Martin Granda roasts it in small batches in Amesbury, Massachusetts. The lineup is all their own farm: Ingapamba, El Sendero, La Esperanza and El Colibrí lots from light to dark, plus a house blend, a cold brew roast and a seasonal blend, shipped across the US.