Muttley & Jack's

We couldn’t be happier about the roaster in September’s box. Muttley & Jack’s from Stockholm, Sweden, brings some poppin’ coffees for you to enjoy. We had a chat!

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Who are Muttley & Jack’s and how come you started roasting coffee?

Muttley is a three year old Boston Terrier (@muttley.the.boss on Instagram) and I'm a 30-something year old Irish/Swedish hybrid. Together we have a micro-roastery on Rindö - an island in the Stockholm archipelago. I do the heavy lifting and Muttley injects the social media with a bit of cuteness and gives a little bark to indicate his approval when we produce a great roast profile.

We started roasting out of curiosity, to get to know coffee on a deeper level and the desire to master a craft.

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We heard about your previous work within humanitarian and environmental organizations. How does this experience impact your work?

It's true! I spent a long time working with non-profit organisations and although I've switch over to the business side of things I still hold the same values of sustainability, transparency and humanitarianism that drove me during those years. It means that we don't focus on profit above everything like many businesses and although we are starting out slowly we want to build a business that grows slowly, carefully and sustainably and shares the benefits with everyone involved from seed to cup.

You’ve won quite some prices for your coffee roasting skills. What’s your philosophy when roasting and competing?

We enter competitions with the philosophy that it's an opportunity to learn and improve. A competition forces one to re-evaluate decisions you might usually make when roasting, and to examine any prejudices you might have about how things should be done. Preparing for a competition means I'm trying out new ideas and experimenting with various aspects of roasting. Sometimes the experiments are a flop, but sometimes they result in an improvement or a new insight. It's also great to meet and learn from other competitors - speciality roasters are more like colleagues than competitors, eager to share and help each other.

We noticed on your website that you’re open for internships. Who is eligible to apply and what will the internship be like? Maybe some of our subscribers are interested in learning how to roast coffee :-)

It's open to anyone and everyone, but ideally someone who can be available for at least eight weeks. It's three days per week and a mix of helping out with tasks around the roastery, taking part in cupping and quality control, and following a special project agreed upon by all parties over the internship period - for some it might be learning from scratch how to roast, for others it might be improving their roasting, or it could even be on other non-roasting aspects of the business such as creating workshops or running a digital marketing project.

Do you have a brewing recipe that you would like to share?

I'm all about the v60 and roast all of our coffees to taste great in this recipe:

· 31g coffee - ground medium/fine
· 500 ml filtered tap water at 94 degrees
· Rinse the filter paper
· Bloom 60g water for 40 seconds
· At 40 seconds add another 140g water for 30 seconds, swirl the v60.
· At 1:20 add another 200g water for 30 seconds
· At 2:00 pour the final 100g water.

Many of our subscribers will try your coffee for the first time. What can they expect from the three featured coffees of this month (Baroida, Wolichu Wachu, and Nyakizu), and why are they special to you?

I roast only coffees that I love and so each of the three coffees are special to me in their own way. Rwanda is especially meaningful as it is the first coffee producing country that I ever visited and it was there that I walked among coffee trees for the first time. The coffees from the southern province are so elegant and smooth - the Nyakizu has citrus, black tea and a complex elegance that I appreciate in a cup. Ethiopia is also a special origin for a coffee roaster - it's where all the world's coffee began and thousands of heirloom coffees still grow wild in the rainforests there. I love the Wolichu Wachu because it so clearly has the blueberry flavour notes so characteristic of the Guji region - the natural process adds sweetness and a little funk, making it taste of stewed blueberry which is a perfect autumn note. I love the Baroida from Papua New Guinea as it challenges our preconceptions about Asian coffee - coffee from this part of the world is generally thought to be more inclined to have spicy or tobacco notes - the Baroida is all about fruit and flowers - with tons of orange citrus and even gorgeous elderflower notes.

September’s box featuring Muttley & Jack’s included the following coffees ⚡️

Baroida

Origin: Papua New Guinea
Process: Washed
Altitude: 1700 - 1850 MASL
Varieties: Arusha & Bourbon
Tasting notes: ”Refreshing notes of elderflower and orange zest and the sweetness of lemonade in a medium bodied coffee.”

We are delighted to have a coffee from Papua New Guinea in this month’s box! It it the second time in Bean Portal’s history that we feature a coffee from this very special island nation. Baroida is a third-generation family-run farm, that has been producing coffee since the 1960s, from the Eastern Highlands of the country. This is a refreshing coffee with notes of elderflower and orange zest, and it is just as good hot as it is on ice. Enjoy!

Wolichu Wachu

Origin: Ethiopia
Process: Natural
Altitude: 1900 - 2210 MASL
Varieties: Heirloom
Tasting notes: ”A gentle ‘funk’ from the mild fermentation of this natural coffee. Fruit derived sweet notes of blueberry, red cherry and stone fruits. Medium to creamy bodies with a pleasant lingering aftertaste.”

Wolichu Wachu is a relatively new washing station in Guji, Ethiopia, that started operations in 2017. It was built to process specialty coffee, which explains the deliciousness of this coffee. Fresh from harvest, this coffee was picked Feb-April this year. The natural process gives it the blueberry notes, accompanied by red cherry and stone fruit. You will also find a funkiness of this coffee, coming from the mild fermentation.

And our Tasting box™ subscribers also received 💥


Nyakizu

Origin: Rwanda
Process: Washed
Altitude: 1750 - 2100 MASL
Varieties: Bourbon
Tasting notes: ”Sparkling acidity, delicate black tea characteristics with notes of sweet lime and brown sugar.”

The high altitudes and rich soils of south Rwanda, combined with plenty of rainfall, creates an ideal place for growing great coffee. This is where the Nyakizu washing station is located, next to the Nyungwe natural forest, right at the border to Burundi. Rwanda is one of our favourite coffee countries, and this one does not disappoint us. Expect black tea characteristics with notes of sweet lime and brown sugar. 


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black.

For August we’re in Bratislava, the capital of Slovakia. We are happy to have black. onboard!

 
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How did Black start? What’s your story?

black. is a small roastery which nowadays produces circa 350kg of coffee per month, but the vision for growth is huge. We started our café in November 2017, and the roastery joined the club in early summer 2018. We focus on giving a great experience to our customers while having a great cup of coffee. We love Slovakia but always knew that there are plenty of people throughout Europe whom we can surprise and give pleasure to. That’s why we are eager for collaborations like with you guys, so more people can get to know us.

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We find the coffee culture of different cities varies a lot. What’s Bratislava’s coffee scene like?

Bratislava is a great small scene with plenty of amazing cafés (we have more specialty coffee shops than Oslo or Copenhagen for example), but there is still plenty of space for improvement and growth. We as Slovakians are known for good hospitality and hearty service. So that’s what we do. And we are so happy more and more people start to recognise us. For example, we are the first café which for filter and serves 95% solely batch brew. Says a lot about us. Great coffee should be - black, fast, good priced and enjoyed with good service.

A lot of our subscribers try coffee from Black for the first time. What can they expect from the three featured coffees of this month (Idido, Finca el Carmen and Herlindo Sepulvera)?

For the subscription box, we picked three very different coffees. Idido is a typical washed Ethiopian full of florals and citruses. El Carmen is all we look for in an El Salvador’s coffee - sweet, fruity, but easy to drink and sooo pleasurable. Finally Herlindo’s Caturra chiroso, which shows how diverse Colombian coffees are. Full, complex, a cup of coffee which you’d like to sit by for an hour and be thrilled by all the tastes it brings.

August’s box included these marvelous coffees ❤️

Idido

Origin: Ethiopia
Process: Washed
Altitude: 1800 - 2000 MASL
Varieties: Typica, heirloom
Tasting notes: mirabelle, apricot jam, rooibos, floral & citrusy

East of the bustling town of Yirgacheffe, Ethiopia, the Idido cooperative is located. This area has some of the highest-altitude coffees, with members’ farms situated in seven communities. The growers bring their cherries to the Idido cooperative after harvest for processing. Coffee from this region is renowned for its sweetness, crisp and complex acidity. This floral and citrusy cup of coffee has notes of mirabelle, apricot jam, and rooibos.

Finca El Carmen

Origin: El Salvador
Process: Washed
Altitude: 1300 MASL
Varieties: Red bourbon
Tasting notes: red grape, orange zest, wild cherry

Finca el carmen is a farm run by Fernando Alfaro and his family in the region Apaneca-Llamatepec in El Salvador. Fernando is a fourth-generation coffee farmer who cares a lot about his coffee. Fernando's knowledge and experience can be felt when tasting his coffee. Although being one of the smallest countries in Central America, Black has seen a huge increase in quality since 2000 due to better farming and great volcanic soil.


And exclusive for our Tasting Box™ subscribers... 💥


Herlindo Sepulvera

Origin: Colombia
Process: Washed
Altitude: 1900 MASL
Varieties: Caturra chiroso
Tasting notes: bubblegum, cola, orange blossom

This coffee comes from Urrao in Antiquia, a part of Colombia not very well known for growing coffee. Herlindo Sepulvera was one of several farmers who took advantage of the high altitude and great soil in the area to grow specialty coffee here. We are happy he did. Under almost perfect conditions he managed to create an excellent coffee. The unique Caturra Chiroso variety creates a beautiful floral cup with notes of bubblegum, cola and orange blossom.


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Three Marks Coffee

Are you living in Barcelona or just visiting during the holidays? Then you have the chance to enjoy Three Marks Coffee's café and their delicious coffees. We're happy to collaborate with them and let our members taste their coffees in July's coffee box. We had a chat. Say hi!

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We've heard that the name Three Marks Coffee comes from the founders' names, Marco, Marco and Marc. How did you all come together to start the roastery?

Marco De Rebotti and Marc Aguyé met while working in one of the greatest European coffee roasters in Barcelona. Marc was the manager there and Marco a roaster. Marco Paccagnella was a fond client, renting a studio space above the cafeteria. We started talking about join forces and skills to create a unique place, where the quality was the common thread, from the coffee to the branding and the interior.

Three Marks Coffee is one of the later roasters in Barcelona's coffee scene. How has Three Marks Coffee developed since you started and what is your focus going forward?

Our first goal was to open a cafeteria where people could feel at ease, just like in a local cafe, but with great coffee and amazing service. We want to keep our standard pretty high while going forward and in the future we would like to start travelling to the origin, to have a direct trade with the farms, a fair exchange with the producers, helping them grow new and better coffee.

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We have three very tasty coffees from you in our July's box, Kwa-Kiinyu from Kenya, San Alberto from Colombia and Goro Hambella from Ethiopia. What makes these coffees special to you?

Kwa-Kiinyu has a peculiar sparkling acidity, while San Alberto tastes like a milky biscuit, perfect for a very balanced espresso. Goro Hambella is quite versatile and has a very interesting story behind its production.

In Sweden, we like to enjoy our coffee together with a cinnamon bun or a piece of cake. How do we best enjoy coffee from Three Marks Coffee?

We enjoy it with a nice chat on the side, surrounded by beautiful things and great energy.

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Shokunin Coffee Collective

All the way from Rotterdam, Netherlands, we’re happy to welcome Shokunin to our June’s box! We had a chat.

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How did Shokunin start and what's the story behind the name?
We already had an existing brand called Stielman, which is an old Dutch word for a craftsman. But I wanted to take big steps with the company, aimed at both quality and direct trade. Doing amazing projects in origin and here in Europe alike, I felt that we needed to present these accordingly. So I decided to start an upgraded version of the brand: Shokunin. It's a Japanese word for someone who's a master of their profession and does nothing but striving for perfection. They do this to such an extent that the entire community benefits from it. This very much resembled my mindset on coffee, and seen as how it felt like an upgraded Stielman, it was a great match. People also know me as a perfectionist who is overly caring about his product.

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Many of our subscribers are tasting Shokunin for the first time. How would you describe coffee roasted by Shokunin?
I want to present the unique flavours in an accessible way. My coffees are always as sweet as I can get them, but not too tea-like or sour. I want to make sure that anyone drinking my coffee finds it interesting but especially enjoyable, with nothing negative to say about it. Even though I have about sixteen different coffees right now, each with a unique flavour profile, they are all pleasant to drink. This should make it easy to choose between my coffees depending on what you feel like, and it will be a good brew every time, no matter the filter or espresso method you use.

How do you think Shokunin will evolve in the future? Have you got any set goals?
Our projects in origin are developing every week, and we're trying to communicate these to consumers in order to create a connection across the chain. Our flavour portfolio is already diverse enough, so now we want to focus on improving the quality of the producers that we already work with. I'm hoping to connect more roasters and baristas to our vision and to increase our volumes, just so that we can make a bigger impact on operations. For instance, we managed to reserve the entire Argote harvest this season, which gives us a lot more freedom to decide on processing and investments.

For those of us who's never been to Rotterdam, how's Rotterdam's coffee scene?
I feel that Rotterdam's coffee scene is actually very, very small. There's many lunchrooms and cafes that take their coffee somewhat seriously, but most still work with the same generic blend by a relatively big roaster. Which is already a lot better than any commercial brand, but there's no vibrancy or fun to it. It can be easy to find decent coffee, but there's very few cafes that actually serve multiple coffees with unique flavour profiles and that focus on coffee instead of having it as an important side product.

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What can we expect from this month's coffees (El Nido, Intango and El Bueyerito)?
It's a very diverse flavour package. El Nido is an excellent example of why I love Colombian coffee. It's so diverse, sweet and with enough body, perfect for my roasting style, and this one actually tastes like an Ethiopian coffee. Intango is sort of a classic Rwandan profile, but with more sweetness and body, also fitting my flavour preferences. El Bueyerito is an interesting coffee that started as a kickstarter. I've never really liked Costa Rican coffee, but when I tasted this sample, I actually found a lot that I could appreciate. After talking to the importer, I realized that with such a good start, and with our mutual mindset about sustainability and involvement, this would not only be a tasty, easy-going coffee now, but become even better in the future. You can read more about the stories behind these coffees on my website!

We sent the following coffees in June's box

El Nido

Origin: Urrao, Antioquia, Colombia
Producer: Daniel Hernandez
Process: Fully washed, 72hr dry fermentation, dried first in parabolic, then in gas drier.
Harvest: 2018
Altitude: 2,000 MASL
Varieties: Caturra Chirozo
Tasting notes: Light and floral aromas like jasmin and bergamot. Bright, sweet flavours like peach and lychee. Soft body like earl grey tea.

El Nido is a rare Caturra Chirozo variety, a natural Typica-like hybrid, farmed by Daniel Hernandez in Antioquia, Colombia. The special variety gives this coffee a very Ethiopian-like flavour profile. Last year, this coffee earned the first place in the Youth Cup for young farmers, as well as a second place in Cup of Antioquia. Colombia has always been a favourite of Shokunin Coffee Collective due to its high supply in quality coffee and its diversity in flavour profiles.

Intango

Origin: Kibaya, Musasa, Gishyita, Karongi, Rwanda
Producer: Gilbert Gatali
Process: Fully washed, overnight fermentation, dried on raised beds
Harvest: 2018
Altitude: 1,500 – 2,000 MASL
Varieties: Red Bourbon
Tasting notes: Bright yet thick aromas like pineapple. Juicy sweetness like strawberries. Silky body like hazelnut and black tea.

This coffee is the first one from the Rwandan entrepreneur Gilbert Gatali. He owns coffee shops in the capital Kigali and is known for his sustainability work in coffee exports from Rwanda. Gilbert recently bought a washing station where this coffee is produced. In 2012, Gilbert won the Most Notable Producer Sprudgee award.

Our tasting box members also received…

El Bueyerito

Origin: Miramar, Guanacaste, Puntarenas, Costa Rica
Producer: Roberto Jimenez
Process: Fully washed
Harvest: 2018 / 2019
Altitude: 1,100 – 1,400 MASL

Varieties: Caturra
Tasting notes: Bright and sweet aromas like tangerine. Sweet and soft taste like plums and brown sugar. Strong body like chocolate and nuts.

The micro-mill El Bueyerito, located in Miramar, Costa Rica, is owned by Roberto Jiménez. This coffee is a product from the crowdfunding project Planting Costa Rica. The project wanted to reinvigorate specialty coffee from Miramar. With the project, they will help Roberto to develop the infrastructure at El Bueyerito as well as improve the know how.

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Nero Scuro

For the month of April, we have our very first Italian roaster in the box. However, these coffees are very far from traditional Italian coffee. They are way better. Say hi to Nero Scuro!

How did Nero Scuro start?

Nero Scuro started out of a passion for coffee and hospitality. Silvia after a career in communication agencies, became a Cordon Bleu graduated in Patisserie, and managed operations and customers for several top-level pastry and coffee shops in Australia. Paolo, a coffee passionate, born industrial engineer, discovered that roasting comes down to manage chemical reactions in miniature scale. He started attending roasting courses and seminars all over the world since mid-2000 and eventually became involved with the Nordic roasting approach. At some point, in 2013, he bought a Probat roaster, only to eventually realize he would need a proper place to install and operate it.

At that point, we both thought it was a good idea starting a specialty coffee roastery as we could fruitfully combine our experiences, and so Nero Scuro was born. In reality, it took more than 6 months to find a proper place, and the guys at Probat were so kind to store the machine in their warehouse for the whole period.

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Left image by @aryanjoshani on Instagram

What drove you to the specialty coffee business?

We actually started with specialty coffee from day one, as we were already aware of this trend having lived overseas and being in touch with the Nordic roasting style. We used, at the time, the exact same partners for green coffee that we use today, and the roasting style is pretty much the same as well. However, the market was pretty much non-existent in Italy at the time, and we had to struggle a lot during the first year to explain our concepts and to get the first customers.

Italy has a well-known coffee culture. How have you seen the specialty coffee scene evolve?

The majority of the Italian market is still focused on the classic dark roasted espresso. Nero Scuro started at a time when there were just a very few micro-roasteries, so it is fairly known in the segment. In the last 1-2 years, however, there has been a growing interest in the segment, with the opening of various independent coffee shops and also numerous roasting facilities. However, the segment is still very small.

Many of our subscribers are tasting Nero Scuro for the first time. What can we expect from this April’s coffees?

The coffees are a good example of Nero Scuro’s diverse coffee line-up, although they have in common the extremely high quality of the green, ethically sourced through our partner Nordic Approach. We believe you cannot achieve an outstanding roasted coffee if the green is not outstanding as well, therefore we always choose outstanding greens!

The coffees are roasted with specific profiles for filter and espresso: our filter coffees are roasted light yet well developed, while the espresso profiles are not nearly as dark as the traditional Italian espresso. In any case, we target a roast level just right to ensure a proper extraction while preserving all the sweetness and pleasant acidity of the cultivar. Finally, we like to work with coffees prepared with different processes, and they are all sampled in the April coffees. Qore Magarissa is a classic fruity fully washed Ethiopia, Costa Rica El Llano is a honey processed coffee and Burundi Sehe Collective is a natural processed lot. The latter appears, over the last months, the preferred preparation for many customers.

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Looking ahead, what can we expect from Nero Scuro in the future?

Short term: install a bigger roasting machine and keep increasing the quality of our coffees. We’ve just bought a new small 500gr roaster for competition lots and for the more expensive coffees available on our website, like Panama Geshas.

We’ve just redesigned our logo and changed our coffee pouches with a more modern and distinguishable look.

We’re always working on new projects and ideas, stay tuned for what’s ahead ;-).

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Nero Scuro’s new design and logo





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Neues Schwarz


We’re glad to introduce you to our February’s roaster. Welcome back Neues Schwarz!

For those who might not know, who are Neues Schwarz?

Neues Schwarz is the first and only specialty coffee roastery in the greater Dortmund area. We see ourselves as a part of the "third-wave-movement". Thus we try to source, roast and brew only the best qualities we can find with our partners at coffee origin.

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Photos by @haswawed on Instagram

What has happened since you were last featured in Bean Portal two years ago?

The last two years happened to be very short-dated. We opened a second shop in the city centre. A tiny but extravagant brew bar that has started to attract the crowds. Simultaneously, the number of b2b customers grew steadily which keeps the roaster busy.

You have had the roastery for 5 years now, how was the Dortmund coffee scene when Neues Schwarz started compared to now?

This months we turned 4 years. When we started our business, terms like "light roast", "flat white" and "notes of jasmine and blueberry" were new to a non-existing coffee scene in the Dortmund area. Nowadays much has changed and it feels great to get into more and more discussions in our stores about the quality and the origin of coffee.

Are there any projects you are working on right now that you are extra excited about?

We have travelled a number of times to coffee producers in the origin to see, engage and understand. We have two key projects that we support financially beyond the usual coffee purchase. The projects are in El Salvador (Finca San Antonio) and Peru (Edwin&Luz). We believe that a close cooperation helps to improve the quality of coffee and builds a longterm relationship.

Where do you see yourselves in 5 years?

It is difficult to predict the future. We certainly want to be at the forefront of a coffee scene that grows, not only in Berlin or Hamburg, but across the entire country.

We've heard the Kayon Mountain makes an amazing aeropress. What can we expect from this month's coffees?

The Kayon Mountain is a very special coffee. You usually find one or two methods that are ideal to brew a particular coffee. It is different though with the Kayon. You can fully enjoy it as filter or espresso equally. The notes of sweet blueberry will always be present, which is very typical for natural Ethiopian coffees, but it also has some floral notes towards the end which are usually more a sign for a washed coffee from that area. We hope you enjoy it and are happy to receive feedback.

In Sweden we like to drink a coffee with a cinnamon bun. What is your favourite way of enjoying a cup of coffee?

We like to share coffee. With everyone, customers, staff, friends and also Swedish platforms :). We really like the social aspect of coffee. Within the team we would more likely brew a fruity filter and talk about the cup afterwards.



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CleverCoffee

We’re ending 2018 in a great way. CleverCoffee is our December’s roaster, and our final featured roaster for the year! We had a chat.

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How did CleverCoffee start?

Actually, we are coming up on our fifth birthday in February as CleverCoffee began in the beginning of 2014. However, it was in a very different format that what it is today; we began purely as a blog with nothing to sell – just purely informational articles about what we learned about coffee roasters, brewers, water, etc., and I had been a home barista about five years before that.

It was a great way to get people interested but the more we examined and learned, the more we found that it was hard to get to know the world of specialty coffee. For us, this helped form our approach to specialty coffee as we wanted – and still want to – make it more simply to experience world-class specialty coffee.

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What drove you to the specialty coffee business?

In fact, I did not drink coffee until I was 26 years old. I started to be embarrassed if I was at a café or coffee show with my wife and she had coffee, while I was having hot chocolate.

Then a good friend of mine introduced me to a fantastic cup of specialty coffee. I think it was a lightly roasted Ethiopian coffee and I had no idea that coffee could be clean and sweet without being sour or bitter – and it got me hooked!

I started exploring the world of specialty coffee, but it was complex, so I wrote what I learned and the blog, CleverCoffee, was an easy next step. Here five years later, we have just relaunched our website for the third time and I have revisited the blog posts that I had not read for years. Some of them are still useful for people who are interested in specialty coffee, so I am adjusting a bit here and there and will repost them online soon.

How has CleverCoffee changed if you compare today, with the day you started roasting?

As I had been roasting quite a lot on a smaller scale before opening CleverCoffee, I knew that nothing beats using the best beans available. The very first bags of coffee we sold, I roasted on a Hottop coffee roaster and closed the bags with a vacuum sealer. Of course, we had every food grade certifications in order, but before making a huge investment in a complete roasting setup, In the way of LEAN startup, we just wanted to make sure that we were able to produce a product that people wanted to buy.

Later, we got the chance to buy an old 1963 Probat LG5 coffee roaster, that we restored and used for quite some time before upgrading to our current Giesen W15. Still, we are using the same formula when considering new investments in both coffee and equipment; we need to know that it works on a smaller scale before introducing it to a broader audience.

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How do you think CleverCoffee will evolve in the future? Have you got any specific goals?

Sure, we have many goals – but one of our main focuses right now it to develop our core business, which is to source, roast and present some of the world’s most interesting coffees, without adding unneeded complexity and doing it in a responsible way.

We believe strongly that we should have an environment impact, which is as low as possible. It is not easy but an important process where we have taken the first steps by only printing info sheets on our coffees on CO2-neutral paper, we are only using electricity that comes from windmills and we use recyclable coffee boxes to deliver coffee to coffee shops and hospitality businesses that are located nearby. Now, we are working on having our Misiones coffee registered as a Transparently Traded Coffee as we would like our customers to know how much the grower has been paid for his green coffee in order for them to make a more conscious choice more easily.

Additionally, we are exploring the opportunities to opening our own coffee bar but that would certainly add complexity to our business, but it also opens up for us to being able to display our coffees in our own way. Therefore, we are looking for likeminded and talented people from the hospitality business industry to take part in this project.

Many of our subscribers are tasting CleverCoffee for the first time. How would you describe coffee roasted by CleverCoffee?

Coffee comes from a fruit and we want you to taste this. We roast to highlight the natural sweetness and fruitiness in the coffee. This way all coffees will taste different and you can explore the huge variety there is in coffee.

We work exclusively with the most interesting coffee producers in the world. We buy our green beans directly from the farmer or through socially aware and skilled importers who, with great professionalism, add value in the form of knowledge about better production and organic initiatives while always having the best interest of the coffee farmer in mind. Simply, we feel that this is the right way to do business.

We have selected all of our coffees for their unique and exciting characteristics, and you can be sure that our selection always reflects the huge variation in flavor found in the world of coffee. Our coffees come from micro lots from all over the world. Carefully selected and gently profile roasted to the brighter side as to preserve the sweetness and the innate flavours in the bean. We omni-roast all coffees so you can brew them just the way you prefer.

What can we expect from this month’s coffees (Misiones, Ceiba and Biloya)?

As usual, we would like people to experience the diversity in specialty coffee and we aiming to do this by only having seasonal coffees in our lineup as well as having a limited number of coffees in our lineup. We believe that a lineup of 5-7 coffees that change with the harvesting season helps our customers appreciate the diverse tastes that lies within the world of specialty coffee.

Misiones

For us, the Misiones from Colombia is more than special. For a long time, we have been looking for a coffee that meets our quality and taste requirements, and a coffee, where we can trade directly with the producer. Therefore, we are extra proud of this coffee, which is our first directly traded coffee and at the same time exclusive to CleverCoffee in Denmark. Collectively this results in a sweet and transparent coffee with a balanced tasting experience.

The coffee plants grows in nutrient volcanic soil in 1500-1700 mas in areas with plenty of shade. The variety is Castillo, a typical Colombian variety known for its great sweetness and citrus aftertaste.

The coffee is as a fully washed coffee, to highlight the clean and transparent taste. The pickers are highly skilled and have picked the ripe cherries when the cherries have reached a sugar content of 14%. This highlights the coffees natural sweetness.

All of this combined, results in a sweet and transparent taste of ripe red berries and citrus in a great balance. It is a coffee with a high complexity where you will experience a change in taste depending on the temperature of the coffee. Grind it rather coarsely and you will get a super juicy coffee. If you grind the coffee finer, you will get a very sweet coffee. This coffee has a big spectrum to play with.

This is a great example of a classic Colombian coffee – and what the Castillo variety has to offer, when it has been grown and processed with the outmost care.

Origin: Colombia
Region: Cundinamarca
Washing station: Hacienda Misiones
Varietals: Castillo
Process: Washed
Altitude: 1500 - 1700 masl
Harvest: May 2018

Ceiba

Ceiba is a specialty coffee from the Huehuetenango region in Guatemala on the border to Mexico. Here we have a fantastic combination of the comfortable silky and creamy mouthfeel, as the coffee from the area is known for and the fresh fruitiness that our roast style emphasizes. This results in a balanced coffee that everyone can drink, while you can find a great complexity in new taste notes.

Ceiba is a sweet and balanced specialty coffee that gives a nice freshness with taste of milk chocolate, orange and vanilla. This is an easy-to-drink coffee that everyone likes while it contains a large complexity and it expresses new tasting notes clearly, if you let the coffee cool down a little.

Origin: Guatemala
Region: Huehuetenango
Washing station: Ceiba
Varietals: Caturra, Bourbon, Typica
Process: Washed
Altitude: 1350 masl
Harvest: Jan – April 2018

Biloya

Biloya from Ethiopia is the latest addition to our lineup and Biloya blew us away with a sharp cup profile: Clean, sweet and transparent with notes of red berries and red grapes. It is a beautifully balanced natural processed coffee and a great showcase of how fantastic a natural processed coffee from Yirgacheffe in Ethiopia can taste like.

Coffees brought to the Biloya washing station are grown between 1700-2000 meters above sea level. There are several tiers of drying tables on the slope below the washing station and Biloya’s workers turn and sort the cherries by hand as the coffees dry on raised beds. The mesh material allows for airflow both above and below the coffee to prevent the formation of any mildew or mold. It takes between 18 and 21 days for cherries to dry. Naturally processed coffees are milled to remove the dried cherry pulp and parchment at once, and then stored in a warehouse no closer than 50cm from the wall and 15cm from the floor before transport to the final processing warehouse in Addis Ababa where it is color sorted and packed for shipment.

Origin: Ethiopia
Region: Yirgacheffe
Washing station: Biloya
Variety: Heirloom
Processing: Natural
Altitude: 1850 masl
Harvest: January 2018

We hope you all enjoyed December’s box with CleverCoffee. Don’t miss out on our next roaster!

The Broker

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For November’s coffee box we have a roastery from Uppsala which means it’s as local as it can be. We’ve had a chat we the owner and the roaster Johan Sörensson.

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What is the story about The Broker?

We are a speciality coffee roastery with the goal that the carefully roasted, traceable coffee will do justice to the passion and hard work invested by everyone in the coffee supply chain - from farmer to importer to roaster.

What has happened since you were last featured in Bean Portal three years ago?

Last summer we opened our combined roastery and coffee bar on the Ultuna campus of the Swedish University of Agricultural Sciences in Uppsala.

Are there any projects you are working on right now that you are extra excited about?

We are still focused on getting the Broker Coffee Bar exactly the way we want it!

What is your favourite way of enjoying a cup of coffee?

Every method has its advantages but Chemex may be a step ahead for me. Love that extra smooth mouthfeel.

How have you changed from when you started roasting?

I am starting to feel that I may have slowly begun to learn a little bit about roasting.

What can we expect from your coffees?

Great variety of origins, fascinating stories and tasty coffees with a slight emphasis on mouthfeel.

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Lippe

From our neighbouring country in the west, we're happy to announce Lippe from Oslo, Norway, as our October’s roaster!

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Glad to have you back in our subscription! First time you were featured was about 18 months ago.

Great to hear! Glad to be back, cooperating with you and sharing our coffee with you all. :-)

What has happened since our last collaboration?

18 months, yes, well always lots going on, always tasting new coffees which has of course been made easier by receiving delivery of our Røst sample roaster which we’re very happy with. We have continued to strengthen our relationships with our suppliers, endeavoring to give back to the communities we buy coffee from as well as educating our customers about this and about how to get the best out of the coffees.

We have seen an increased awareness of our brand overseas which is always pleasant. It’s great to see and to hear how others outside of Norway react to our roasts. Something that we are very happy to confirm is that we now have the possibility to sell wholesale to EU customers with 0% customs duties which is a big help to those cafes out there who are looking for a supplier of premium Norwegian roasted coffee!

Further, 2018 is a special year for us as it is our 10th anniversary as a coffee roaster and our 20th anniversary as a company, two things that we are very proud of. The first 10 years we grew organically providing the market with coffee brewing equipment, machines and service, this growth was made ever easier thanks to the Rancilio Silvia which is also celebrating it’s 20th anniversary. A machine that has been close to us since our earliest days.

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Is there any project you are working on right now that you are extra excited about?

Absolutely, we’re very pleased to say that over summer we confirmed our order of a brand new Loring roaster which will allow us to continue in our goals to be known as one of the leaders of specialty coffee in Norway. We expect to receive delivery and to install it early in 2019. We will hold onto our old roaster as it gives us the flexibility that we need.

What can we expect from this month’s coffees (La Esperanza, Uraga, Los Pirineos)?

Esperanza is a real fruit bomb. Big mouth feel, tastes of honey snaps and sweet citrus. Uraga is a beautiful example of a Guji from very high altitudes. We have taken coffee from this producer (Israel Degfa) a number of times over the years and we’re always very happy with their coffees. We find tastes of strawberry jam, tropical fruits and herbs. Los Pirineos is the coffee we chose for this year’s Nordic Barista Cup, a standout honey processed pacamara with a beautiful acidity and sweetness with tastes of ripe stone fruits, prune juice, nougat and chocolate. We were lucky enough to meet the producer of this coffee, Gilberto Baraona, during the event and can only confirm that he is a very knowledgeable and fun guy to be around.

How would you recommend brewing them?

Pour over, aeropress…we have also experimented with the Pirineos on espresso but at a slightly different roast degree

Looking ahead, what can we expect from Lippe in the future?

More of the same that has put us where we are now, providing the market with some of Norway’s best tasting and best value specialty coffees.

Thank you Lippe for providing us with delicious coffee for October!

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NANO KAFFEE BERLIN

Nano Kaffee was founded in 2014 and is a hub for speciality coffee in Berlin. Their roasts are developed with perfectionism and they love to make speciality coffee accessible for everyone.

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GIKIRIMA

The Gikirima factory is situated on the slopes of Mount Kenya and is one of the main coffee growing areas in the country. The one thousand members of Kibugu Farmers Cooperation Society take advantage of the land with its rich volcanic soils and favourable coffee growing conditions. These conditions give the coffee its intense fruity sweetness and clean character. The main goal of this washing station is to promote trust-based relationships with smallholder farmers, support them through training and seminars and introduce Kenyan coffee growers into sustainable farming.

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CAJAMARCA

Peru is often considered as a newcomer to the speciality coffee scene but it has already proven its potential of growing some outstanding coffee. Cajamarca region has produced some of the most impressive coffees so far from Peru in which we find delicious blackcurrant and grapefruit hints. The farmers may encounter challenges when delivering their coffees to town and infrastructure on their land is also in need of attention. Because of this there is a stable movement among the producers: away from unprofitable subsistence farming and forward into seeing quality coffee production as a viable business.

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CACHOEIRINHA

This coffee takes its name after a small waterfall and is grown in the mountain valley of Cachoeirinha in the southeastern part of Brazil. Three families farm their individual parts, but together they care for the springs and streams that run across the whole land. The growers also work together on a new coffee production model for the regionas they plan to bring more sustainable development to the farm and apply new technologies. Their main aim is to raise the potential of the coffee as of high-quality drink. This coffee has a smooth feeling with hints of macadamia and apricot as well as sweet notes of honey.

Hope you enjoy!

Gringo Nordic

Fresh from Gothenburg’s specialty coffee scene, let us introduce Gringo Nordic Coffee Roasters as our August’s roaster!

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Gringo Nordic started roasting this year, but the team behind the roastery has many years of experience from other coffee companies such as Johan & Nyström and Gevalia. This month, we had the pleasure to ship three very special coffees.

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LA SIBERIA HONEY

Origin: El Salvador
Process: Honey
Variety: Pacamara
Altitude: 1450 masl
Flavour: Peach, mandarine & milk chocolate

The team behind Gringo Nordic have known Carmen & Rafael Da Silva, the producers of this coffee, for 15 years and visited their farms several times. Gringo Nordic describes how they always surprise them with their improvements and experiments. This micro lot is a honey processed coffee on the large sized variety Pacamara. The coffee has a sweet and soft taste of peach, mandarine and milk chocolate.

GUJI ORGANIC

Origin: Ethiopia
Process: Natural
Variety: Local heirloom
Altitude: 1800 - 2130 masl
Flavour: Fruit, sweet berries & vanilla

The small region Guji in the south of Ethiopia produces some of the worlds most exciting coffees. The quality is incredible. This natural processed coffee from small-holder farmers at Dimtu Tero is one of them. The coffee has been dried in its pulp and has got notes of dried fruit, sweet berries and vanilla. Compared to what is often found in specialty coffee, this coffee is not only produced according to organic principles, it’s also certified organic.




Our tasting box members also received…


KIANGAI AA

Origin: Kenya
Process: Washed
Variety: SL28 & SL34
Altitude: 1700 - 1800 masl
Flavour: Green apple, lemonade & elderflower

This fine Kenyan coffee is from the region Kirinyaga in Nyeri. 900 small-holder farmers bring their coffee to the Kiangai washing station. The coffee of the varieties SL28 and SL34 is grown in red volcanic soil, a soil rich in minerals. This coffee has notes of green apple, lemonade and elderflower. An elegant and complex coffee that tastes just as good warm as it does chilled with ice.


We hoped you enjoyed this month’s box! Don’t miss out on our next box.

BALCK COFFEE

JULY'S COFFEE ROASTER

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Balck Coffee wants to take a step in the opposite direction to what the commercial coffee companies do. This means that Balck Coffee keeps track of the whole process from plant to cup. Everything sums up in a café in Kalmar, Sweden. A café that's hard not to like.

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RWANDA - HUYE MOUNTAIN PB
David Rubanzangabo is connected to 500 local farmers in South Butare where minimal impact on the environment and organic farming are important cornerstones in their philosophy of coffee. The farming is fully organic and the high quality is withheld partly thanks to microloans the farmers get to consistently have water flowing in the washing processing of the coffee. Huye Mountain grows amazing coffee with a philosophy that resonates with Balck Coffee's values as a roastery: fair conditions and a great respect for nature. Rwanda is one of Balck Coffees favourite countries for coffee. A real treat from the heart of Africa.

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COLOMBIA - LA CONCHITA #2
Antioquia is typically known for large coffee estates serving the commercial grade market, and this is still much the case. However, things might be changing as the younger generation is beginning to take over the production. Juan David Cardona is one of the producers Balck Coffee are working with in Antioquia. Together with a group of other young producers they have formed a group led by Juan Saldarriaga and supported by Nordic Approach that is looking at coffee production in this region with a new perspective. This proves why Antioquia has a massive potential with a cup profile that is distinct and different from the other Colombians.

Our Tasting Box members also recevied

ETIOPIA - DIIMA #4
In Denbi Uddo in the Guji districts of southern Ethiopia, coffee farmer Faysel Abdosh runs Gigesa, a young coffee plantation cooperative which started in 2014. Since then Faysel and his team have built a school to support 1,000 students. They have future plans for building more schools and also dare to dream about generating a source of clean water for their community. This farming method gives the Diima Lot #4 a clean cup with sweet flavours and characteristics of tropical fruit. Balck has developed great respect and seen Faysel’s intentions firsthand to select and process only the highest-grade coffee. Balck Coffee loved this coffee so much that they decided to purchase the entire crop!

Enjoy!

Fortitude Coffee Roasters

Summer started early in Europe this year, as June arrived we had already had a couple of months of summer’s heat. Luckily, June’s box tasted just as good cold as it did warm. For the month of June our featured roastery is Fortitude Coffee Roasters from Edinburgh, UK.

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Fortitude Coffee roasters roasts all their coffees on a red Diedrich roaster. This is where the magic happens. Their first production roast hit the shelves late 2016. They have since roasted coffee of splendid quality.

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CHIRINKU
This coffee has been dried in the sun on so called ”African drying beds” for approximately 12-15 days. In the daytime the cherries need to be raked permanently in order to ensure a consistent drying process. In the daytime, it will be covered from 12 to 3 pm in order to protect from hot sun, as well as, when the night comes, the beds are carefully covered to protect it from rainfall.

LA PALMA
La Palma is the town closest to the farms of this coffee’s both producers. Both farmers are members of the El Santuario Association which works with small scale producers in Catamarca to expand the presence of high quality Caturra, Typica and Bourbon. Large capacity solar tents will be installed to give producers a greater drying capacity since the climate in northern Peru is often wet and unpredictable. 

NGUGI-INI
Ngugu-ini Factory is part of the Kibirigwi Cooperative Society, together with another 8 washing stations. While the society is registered in Karatina Town (part of Nyeri), the factory is actually situated on the Ngugu-ini and Kiania Road side of the county line. The factory has 1,450 active members, making it the second largest cooperative in Kirinyaga County.

We hope you've enjoyed June's box!

Puchero

After a long journey, Paloma and Marco decided to start a roastery located in Valladolid. It's their life project, based on quality and attention to details. We're happy to introduce Puchero as May's roastery.

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NGUGU-INI
Ngugu-ini Factory is part of the Kibirigwi Cooperative Society, together with another 8 washing stations.  This coffee comprises two varietals: SL28 and SL34, which both are mutations of Bourbon and Typica. This factory has 1,450 active members, and sadly their last season’s production dropped significantly due to adverse weather conditions. Luckily, this cup quality is high and the coffee has tastes of apricot and orange blossom and is delicate and sweet.

KELLOO
Kelloo comes from the region Guji. Family members of smallholder farmers pick small amounts of coffee and then sell and deliver it at the washing station.  At the wetmill, they are working to increase the quality and for better processing at the washing station. This Ethiopian coffee, Kelloo, develops a very floral aroma, with complex tasting notes of plum, violet, white chocolate and wild fruit. It is delicate and complex, full of brightness, with a buttery texture.

NYANGWE
Nyangwe is a farm located on the hills surrounding the town of Kayanza, northern Burundi. Nyangwe is one of many smallholder owned farms whose yearly crop is delivered to the nearby Mpanga washing station for processing. This season’s Nyangwe lot is fully washed and has undergone a single, 13-hour fermentation, before being dried on raised beds for 20 to 22 days depending on the weather. Nyangwe is sweet and full-bodied, with notes of red grape, raisin and brown sugar.

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Keen Coffee

The Netherland’s coolest roastery Keen Coffee has delivered some splendid coffees. Let us introduce you to February’s box!

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Keen Coffee has one goal: to lift the coffee scene to an even higher level. This is seen in everything they do. Keen works directly with their farmers and only roasts the highest quality coffees, looking for the most unique flavor profiles.

Located outside of the capital, Keen Coffee follows their everyday quest, to strive for perfection and not settling for it. We hope you enjoyed February’s box! 

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SHEMBATI
Origin: Burundi
Altitude: 1800 MASL
Varietal: Red Bourbon
Process: Washed
Flavour: Citrus & Berries

The team of Shembati washing station are working hard to produce and process the high quality coffee you are about to drink. It is a great example of a Burundian coffee, which are known to have a great sweetness. When brewed you will get a balanced cup with fresh citric notes and berries, together with a sweet chocolate finish.

LOS VASCOS
Origin: Colombia
Altitude: 1950 MASL
Varietal: Caturra
Process: Washed
Flavour: Caramel & Chocolate

Included in the 2x250 and 3x100 Tasting box.

Los Vascos’ coffee farmers originates from Spain's northern regions. Los Vascos translates to “The Basques”. The coffee importer of this coffee is known for investing a lot in the local farmers as well as in mills and cupping labs. With their aim at sustainability we hope you like this coffee which has notes of sweet caramel, milk chocolate and red fruits.

DANILO
Origin: Costa Rica
Altitude: 1800 MASL
Varietal: Caturra & Catuai
Process: Anaerobic Fermentation
Flavour: Cinnamon & Sugar cane

Exclusive for the 3x100 Tasting box.

On top of a mountain ridge in West Alley, you will find the beautiful location of Danilo’s plantation. Danilo has previously delivered the coffee that Keen Coffee has used in the World Brewers Cup. The cinnamon notes are very distinct in this microlot. You will also find notes of sugar cane, yellow stone fruit and passion fruit.

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Cloud Picker

How can a year possibly start better than with great coffee? Our first roaster 2018 is the fantastic coffee roaster Cloud Picker Coffee from Dublin, Ireland.

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From Cloud Picker we sent three fantastic coffees from Rwanda, Guatemala and Costa Rica. What a month!

Don't miss out on our next box!

Don Gallo

We’re proud to introduce you to our December’s roaster Don Gallo. Our first ever shipment from Spain! 

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For the month of December the following coffees were sent out:

MORMORA ESTATE
Origin: Ethiopia
Altitude: 1900 - 2000 MASL
Process: Natural
Flavour: Floral & Strawberry

Hundreds of families grow their coffee cherries in the area around Mormora Estate, located in the region of Guji, Shakisso, in Ethiopia. The farmers gather their coffees for sorting and processing. This natural processed coffee has notes of floral, strawberry, lime and chocolate.

DOLMIN MORENO
Origin: Honduras
Altitude: 1550 - 1600 MASL
Process: Washed
Flavour: Blackberry & Peach

Included in the 2x250 and 3x100 Tasting box.

Dolmin has been managing his own farm since 2013. Through hard work, he has managed to place this coffee in the top 20 during the 2014 and 2015 Cup of Excellence competitions. Together with his father, the family has built a coffee farming dynasty in Santa Barbara, El Cedral in Honduras. This coffee has notes of blackberry, lemon soda and peach.

NILO MARTINEZ
Origin: Colombia
Altitude: 1950 - 2200 MASL
Process: Lactic
Flavour: Passion fruit & Milk

Exclusive for the 3x100 Tasting box.

Nilo’s farm Jalisco is located in El Naranjal in Colombia. It is one of the neighbouring farms to La Palma & El Tucán, a famous Colombian coffee farm, where this coffee is processed. The lactic process is what brings out the distinct flavours of this special coffee. Expect notes of passion fruit, peach, milk and chocolate.

 

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Nord Brenneri

We had a chat with Roast Master Nikolai at our August's roaster Nord Brenneri from Oslo, Norway.

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How did Nord start?

The concept behind Nord was born several years ago, when Joakim Strand and his two companions opened a restaurant and deli at Bjølsen in Oslo. The idea was to purchase as much as possible directly from local Norwegian farmers and to give the customers extraordinary and unique products and food. The business went well, and they opened their first bakery. Soon, several coffee shops followed and a coffee roastery, located in the basement of the shop at Grünerløkka. The different locations had, at that time, all individual names, so to unite everything into one concept, Nord was founded in 2015. The same year the roastery moved to a more spacy location at Tveita and a brand new Diedrich coffee roaster was bought. Today Nord consists of 10 coffee shops, where one is also a wine bar, the bakery and the coffee roastery.

What drove you to the specialty coffee business?

My journey into specialty coffee started in 2009, when I started working as a barista. I instantly got fascinated by the complexity of flavors in the different coffees and was impressed by the immense amount of dedication that was invested in every single bean. I soon got inspired by the idea of direct trade and understood how inhumane the conditions are in the conventional coffee marked. A combination of this drove me further into the business, from barista to cup tasting champion, green buyer and now roast master.

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How has Nord changed if you compare today, with the day you started roasting?

When I started roasting for Nord, in 2015, the roastery had just moved to Tveita. Joakim and I were doing the roasting on an old Probat P12 and there were only six coffee shops. My focus since the beginning has been to improve the quality of the coffee and to always have traceability to the farms and cooperatives that produce it. One of the first steps in improving the quality was the installation of a Diedrich CR-25, which has given us the opportunity to get more control of the roast and to develop profiles which give more distinct flavors and complexity to the cup. The increased capacity of the roaster has also made it possible to expand, and today we are steadily growing, getting new customers and hiring more staff. Last year, former Norwegian Barista champion, Lise Rømo also joined the team. She is both roasting coffee and educating our baristas with the goal of being the best in town.

How do you think Nord will evolve in the future? Have you got any specific goals?

Even though the competition in Oslo’s coffee scene is really tough, with other roasteries like Kaffa, Tim Wendelboe, Supreme Roast Works and S&H, we have been able to get a great reputation and solid customer base. Many of the most exciting new startups in Oslo wants to have our coffee, which I think is great. I hope that we will continue on the same track, inspiring people to focus on some of the same values as us; buying local foods and products directly from small producers, excluding unnecessary middle men, having traceability in everything from our coffee to the grains in our bread and vegetables in our salads.

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A lot has happened in specialty coffee the last few years. What are you most excited about regarding the growth and development of specialty coffee? Will there be a ”fourth wave”?

I think that the most exciting thing is that there are a lot more people buying and enjoying specialty coffee. At least in Oslo there is a shift towards more focus on sustainability, environment, quality of food and products and on health. Drinking specialty coffee is something that contributes in a good way to all these ideas. I would love to see that the results of the fourth wave were that everyone bought coffee that was purchased for a fair price, grown in a sustainable way and roasted and brewed with care.

In Sweden we like to drink our coffee with a piece of cake or a cinnamon bun. What is the best way of enjoying a cup of Nord?

Our bakery also makes fantastic cinnamon buns which are a super combo with the coffee. I personally like to drink it pure and black, by itself. If I should pair it with anything, it would be a piece of dark chocolate.

Many of our members are trying Nord for the first time. What can they expect?

They should expect clean and flavorful coffees. Roasted light, but given enough time to develop sweetness and a lot of interesting flavors.

 

Don't miss out on our next box! We ship delicious coffees from Europes specialty coffee roasters every month.

Nordbeans

This summer we had the fortune to ship from our first ever Czech roaster. Very welcome Nordbeans! We couldn't be more excited.

Nordbeans gives us their story:

We're based in Liberec, just in the north of the country – hence the name of the company. We pride ourselves in working closely with growers, millers, cafés and other wonderful people who are working hard to grow, source, develop and serve unique coffees to customers in Czechia and Europe.
Though we have worked in coffee since 2007, we started roasting coffee only in 2015. The origins of the company are bound with brothers Martin Kozel and Karel Kozel, we maintain family-like spirit despite growing a little bit in last 2 years.
We’re very happy to do go the “extra mile” with our partners in coffeeshops – when travelling Czechia, you can find our customers proudly serving espresso we’ve custom-tailored with their baristas and perhaps provide on exclusive basis to them.
Two out of three coffees showcased through Bean Portal come from growers we’ve visited personally and where we aim for long term relationships. Though we work closely with growers in several countries, our main origin involvement remains in Colombia.

This month's box included the Rwandan Nyungwe Pb #35, Kiumu Estate AB from Kenya and last but not least, for our Tasting Box customers only - Cocondo Organico, a very limited natural processed coffee from Colombia.

Nordbeans was featured in our July's box - sent out 28th July.

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Man Vs Machine

The month of June was quite a remarkable one. We featured Man Vs Machine from Munich, Germany!

For the month of June we sent coffee from the different origins. Maria Suyapa La Flor from Honduras, Yobani Ramos from Colombia and exclusively for our Tasting Box customers - the beautiful Jaguara PB from Brazil. This was the very first time we shipped a Brazilian coffee!

JAGUARA PB
Origin: Brazil, Minas Gerais
Farm: Jaguara
Varietal: Yellow Catuai
Processing: Natural
Altitude: 1.040 m
Cupping Notes: Toffee, Sweet, Creamy 

YOBANI RAMOS
Origin: Colombia, Huila
Farm: Finca La Fuente
Varietal: Caturra
Processing: Washed
Altitude: 1.800 m
Cupping Notes: Nectarine, Lemon, Delicate

MARIA SUYAPA LA FLOR
Origin: Honduras, Poso Negro
Farm: La Flor
Varietal: Catuai
Processing: Washed
Altitude: 1852 m
Cupping Notes: Fruity, Juicy, Lime 

 

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