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!


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.


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 ⚡️


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 💥


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. 

Step up your coffee game! Get in on our next box:

Love Coffee Roasters

We are very excited to let you meet our December’s roaster, Love Coffee Roasters. The roastery was our first ever featured roaster back in September 2015. Now they’re back, and we have shipped some very special coffees.


Love Coffee Roasters from Lund, Sweden, have been roasting coffee since 2009, but the founder Daniel has more than 16 years of experience in the field. Love Coffee Roasters have a must visit coffee bar in the centre of Lund, a unique spot with a great courtyard.

For December’s box we shipped three very different coffees, from three different countries. When brewing these coffees you will be able to experience the great diversity between them.


Origin: Colombia, Narino, Tablon de Gomez
Producer: Various Cooperative Members
Process: Red Honey
Harvest: 2016
Soil: Volcanic
Altitude: 2150 masl
Variety: Caturra
Tasting notes: Fresh Tobacco, Mint, Ripe Yellow Fruits, Red Berries, Milk Chocolate & Brown Sugar

Almost all Colombian coffees are fully washed, but there are a few exceptions. This Colombian coffee is a honey-processed coffee, which results in a cup that is very sweet, full bodied with a soft acidity.

Love Coffee Roaster’s words about the coffee:

“The indigenous tribe Inga Aponte was for a long time forced by guerrilla groups to cultivate coca in their territory and they have historically also been driven away from their place of origin. Today, through efforts by state and the governor of the Inga Aponte, they aspire to produce the Colombian Caturra variety. The soils of the Narino region are made up by volcanic ash and the area is highly elevated with lower temperatures than average. This unique terroir gives long maturation and excellent growing condition for the coffee trees. We love it and are showcasing our second harvest with these coffees. Many more to come!”


Origin: Ethiopia, Danbi Uddo, Shakiso
Producer: Gigesa Washing station
Process: Washed
Harvest: 2016
Soil: Red Volcanic
Variety: Ethiopian heirloom
Tasting notes: Lemonade, Rose Water, Bergamot & Brown Spice

Included in the 2x250 and 3x100 Tasting box.

This sweet Ethiopian beauty is as delicious as a perfectly ripe fruit. About 850 farmers deliver their coffee cherries daily to the washing station in Shakiso. The production is organic and this lot is a grade 1 coffee.

Love Coffee Roaster’s words about the coffee:

“This coffee comes from a new washing station in Shakiso. The station is privately owned by Faysel Abdosh and about 850 small scale farmers deliver their coffee to his mill. By default the production is organic and this lot is a grade 1 coffee. Processing is done by using clean water from the area and drying is done on raised beds. We chose this coffee because of its clarity and very sweet character. It will leave you wanting more and more.”



Origin: Guatemala, Huehuetenango, Finca La Esperanza
Producer: Eleodoro Villatoro López
Process: Washed
Harvest: 2016
Soil: Limestone
Altitude: 1400 - 1600 masl
Variety: Caturra & Bourbon
Tasting notes: Dark cherries, Cranberries & Dark Chocolates

Only included in the 3x100 Tasting box.

This is the first time we’re shipping a coffee from Guatemala, and when you’ve had your try you will see why. It has taken the farmer Fransisco Morales 39 years to reach the quality you are about to brew.

Love Coffee Roaster’s words about the coffee:

“Fransisco Morales started farming coffee in 1977 on a small plot of land. Year by year he managed to buy a little more and today he has a good size farm which produces great coffees. It has taken him 39 years to reach his destination, of which he is very proud.
The farm is run with the help of his family and he now employs other families nearby to help with the farming practises. Fransisco strives to produce coffees of the highest quality and has been doing so for a long time. 18 years ago he formed an alliance with neighbouring farmers to share knowledge and gain technical support from the agronomists at the National Coffee Organization of Guatemala. This has helped him understand what his trees needs to prosper and produce better coffees. He is particularly interested in soil biology and the surrounding environment and he wants the future generations to be gifted with the wonderful coffees he feels so fortunate to have.”


We hope you will enjoy the coffees for this month. If you don’t want to miss out on our next box, be sure to join for January’s box! Subscribe here, or buy a gift box!

August's Shipment

August’s box was sent last Thursday! Great coffee from Koppi is now on its way to you people! We hope you will enjoy what we selected for this month. These are the coffees for August:



Included in the 250g and 2x250g box.

Origin: Ethiopia, Goma Woreda, Agaro
Producer: Smallholders
Process: Washed
Harvest: 2016
Altitude: 1900 - 2000 masl
Varieties: Mixed Heirloom
Tasting notes: Floral, Tropical fruits, Black Tea


Koppi’s words about the coffee:

"The small co-operative Biftu Gudina is one of Technoserves projects that are set up to improve the work structure at the processing stations, the quality of the coffee and the lives of the farmers. Biftu Gudina is a new co-op that was established in 2012 and thanks to a strong management the co-op produced fantastic coffee already the first year. Most of the coffee has grown at an altitude around 2000 meters, which let the cherries ripen slowly and build up a high sugar, content.

The coffee cherries are hand picked and then hand sorted for unripes and overripes before they are being processed. After sorting, the cherries are mechanically pulped and the mucilage is removed with a Penagos Eco-pulper. The coffee is left to soak in water overnight before it is washed and dried on African beds for 10 days. The wastewater is naturally filtered through Vetiver grass before it is lead back into the ground.

Shade nets cover the coffee during the warmest time of the day and over night. This is to avoid that the coffee is drying too fast.

Biftu Gudina has a very unique flavour profile with a beautiful floral aroma and a taste of tropical fruits and black tea."


Included in the 2x250g box.

Origin: Costa Rica, Tarrazu, San Marcos
Producer: Oscar Solis
Process: White Honey
Harvest: 2016
Altitude: 1600-1800 masl
Varieties: Mainly Catuai & Caturra
Tasting notes: Tropical, Milk Chocolate, Almond


Koppi’s words about the coffee:

"The micro-mill Don Oscar is run by the brothers Horacio and Alejandro Solis. It is situated in Bajo Canet in San Marcos, Tarrazu. They mainly grow Catuai and Caturra on their farms. The coffees cherries are hand picked and hand sorted before they are being processed as white honey. Through the white honey process 95% of the mucilage is being removed mechanically before the coffee is moved to dry on raised beds for around 15 days.     

The last couple of years the young brothers have put a lot of hard work into making the production more efficient but also to produce better tasting coffees. They have been changing their growing practises resulting in coffees that are cupping several points higher than previous years. We are very excited to start working with the Solis brothers this year and are looking forward to many more."



Only included in the tasting box.

Origin: Kenya, Kirinyaga
Producer: Smallholders
Process: Washed
Harvest: 2016
Altitude: 1600-1800 masl
Varieties: SL28 & SL34
Tasting notes: Black Currants, Red Berries, Grapefruit


Koppi’s words about the coffee:

"The Karimikui Coffee Factory was established in 1966 and rests on a 6 acres piece of land serving the villages of Githureia, Gituba and Kiamugumo. Currently it is affiliated to Rungeto Farmers Cooperative Society (FCS), in an area where most smallholder farmers are growing tea, not coffee. The farmers here are mainly growing SL28 and SL34, accounting for 99% of the total coffee production, while we see some occasional Ruiru 11 plants.

All coffees are pulped, dry fermented, washed, soaked and then sundried. Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A disc pulper removes the skin and pulp. The coffees are graded by density in to 3 grades. Grade 1 and 2 go separately to fermentation, grade 3 is considered low grade and processed separatly. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffee is washed and again graded by density in washing channels. The last step before drying is letting the coffee soak under clean water for 16-20 hours. The coffee is left to dry on raised beds between 14-16 days.

The long-term goal is to increase coffee production through farmer training, input access and Good Agricultural Practice seminars that are conducted year round. The wish is to establish a transparent, trust based relationship with the smallholder farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers."


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We are excited to present to you February’s roaster! We are back in Sweden, in a town with about 1000 inhabitants where Slöinge Kafferosteri is located. This is where Daniel Eråker roasts his amazing coffees.

In the small town Slöinge in the county of Halland we find Daniel, who is the founder of Slöinge Kafferosteri. A town that doesn’t even has its own banking office, has a coffee roastery that roasts some of the most delicious coffees. Daniel had thoughts on starting his own roastery for a long time, but as he was working as an engineering consultant, the step felt too big.  A few years ago Daniel was introduced to specialty coffee and his interest for coffee grew. He finally quit his job and started to roast small batches on Love Coffee’s roast under his own brand. The year was 2013 and this was the start of Slöinge Kafferosteri.

After a short time, he started to look for his own roaster. Daniel and his wife live in the old hotel of Slöinge, in which they started a bed & breakfast in 2010, Slöinge Pensionat. This made the perfect place to keep the coffee roaster. He got his own roaster, a Diedrich IR-12, and a café nearby showed interest in the great coffee coming from Slöinge Kafferosteri. Daniel’s passion for coffee made him compete in the Swedish Coffee Roasting Championship and have brought him to constantly learn more about coffee.

Slöinge Pensionat might be unique in having a coffee roastery located in the same building as a B&B. Just imagine having a delicious cup of morning coffee roasted from the room on the other side of the wall. We are proud to feature Slöinge Kafferosteri for the month of February.

Do you want to get a taste of Slöinge Kafferosteri? Yes, you do! Join our coffee subscription!

Last date to order: 8th February
We ship: 12th February

Kafferostare Per Nordby

Dear friends,

Today we proudly announce December month’s featured roaster. Since December is the month of all things festive, we wanted to give you a little something. In December we’re shipping coffee roasted by Sweden’s best coffee roaster, Per Nordby.

Per Nordby has been in the coffee business for 15 years. In 2000 he moved from his hometown Karlstad, and started working at a café in Oslo. A few years later he moved back to Sweden, to Gothenburg. In 2003 he started working part-time at Caffé Espresso (later known as da Matteo). July 2007 da Matteo bought their first roaster, and Per started roasting coffee for the first time.

After roasting coffee for a few year at da Matteo, Per went on leave. He travelled to India and South America, visiting coffee farms from contacts he had gathered during his years in the coffee business. When the farmers noticed Per’s interest in coffee, they gladly showed him how everything worked, from farming to processing.

During his travels, Per knew he couldn’t go back to “just” roasting at da Matteo. He wanted to do more. Late December 2012 Per roasted his first batch under his own brand. This was the start of Kafferostare Per Nordby.

In spring 2015, the Swedish Roasting Championship was held. Per didn’t make it to the podium. This meant that he didn’t get to represent Sweden at the World Roasting Championship, which this year was held in his own city, Gothenburg. After a closer look at the score boards from the Swedish championship, SCAE Swedish Chapter realised that something was wrong. Late September SCAE announced that Per Nordby did in fact make it to the podium. Not only did he make it to the podium, he actually won the Swedish championship.

We hope you will enjoy December month’s coffee box with coffee roasted by Sweden’s best coffee roaster, Kafferostare Per Nordby.

Last date to order: 8th Dec
We ship: 11th Dec

The Broker Coffee Roastery

Dear friends, hope you had a great international coffee day!

The first months we’ve had two roasters well known in both Sweden and in the rest of the world. Hope you liked it! This month we have the pleasure to welcome The Broker Coffee Roastery.

Johan, the man behind The Broker Coffee Roastery, has not had a straight career path. He lived in the US for many years, where he studied economics and business and later worked as a corporate banker and a licensed broker, which is partly the reason he picked the name of the roastery.

The interest for coffee grew on Johan, and after a few years back in Sweden as a banker, he felt the time had come  for a change. He decided to quit his banking job, and instead focus on quality coffee. Inspired by the passion throughout the specialty coffee industry, Johan started his own coffee roastery.

Johan thinks it’s much more personal to work with coffee than as a banker and he loves that there’s so much to explore about coffee.

Today Johan is roasting coffee of absolutely top quality from all around the world and he is also a judge for SCAE in Sweden. The next thing he wants to do is to start a cafe, where he can sell his own coffee and share his passion.

Most of his coffee is sold locally in Uppsala, which makes November month’s coffee box an exclusive chance for you to get a hold of this coffee. If you’re not already a subscriber, be sure to join the club now!

Last date to order: 8th November
We ship: 16th November

Drop Coffee Roasters

Dear friends,


Time flies and one month has passed! We are now presenting our second monthly coffee roaster. We know you’ll love this one...



Just a block away from popular Mariatorget in Stockholm lies the café of the Swedish coffee roastery Drop Coffee Roasters. The award winning coffee roastery is one of the best in Sweden, but we would go as far as to say that they’re one of the best in the world.



Joanna Alm, co-owner and CEO, has won the Swedish Coffee Roasting Championship two years in a row (2014 and 2015), and has ended third and second in the World Coffee Roasting Championship. This sends a clear message: Drop Coffee are serious about their roast.



Drop Coffee was founded in 2009, but it wasn’t until a year later that they started roasting coffee. They now sell their coffee in the whole world, from Australia to Romania. But it is in the roastery in Västberga, southern Stockholm, where the magic happens.



Drop Coffee believes paying the farmer a higher price for the coffee not only benefits the farmer, but also their community and local environment. All of the coffee at Drop coffee is traceable, and with their clear vision of how they want their coffee to be, they roast their coffee very light, creating a clear taste of the coffee’s origin.



Articles have been written about them in e.g. Kinfolk, and they’ve been named “Notable Roaster” on sprudge.com. Drop Coffee’s café is for us a must go every time we’re in Stockholm. We are very proud to collaborate with such a talented team. We hope you’ll enjoy October month’s coffee box.


Sign up to our specialty coffee subscription now at beanportal.com/subscribe to receive your coffee box filled with coffee from Drop Coffee Roasters!


Last date to order: 8th October
We ship: 15th October


The first coffee box- Love Coffee Roasters

Hi coffee lovers!

We are super excited to announce our first roastery collaboration which we know you will enjoy a lot. Love Coffee Roasters is a small roastery based in Lund, a city full of students, in the southern part of Sweden.

Love Coffee Roasters have roasted great coffee since 2009. Until barely one year ago they were just a roastery, but last autumn they opened a coffee bar in the centre of Lund.

In the coffee bar they have a large selection of goodies when it comes to coffee, everything from a great pour over to a big selection of brew gear and freshly roasted coffee by the bag.

Love Coffee Roasters puts love into everything they do, it’s obvious when you get the opportunity to try their great coffee. The love reaches into the relationship with the coffee farmers and their focus on creating a great tasting, sustainably grown coffee. All the way from crop to cup.

Daniel and Peter, the founders of Love Coffee Roasters, have a wide experience with coffee and have been working with specialty coffee since the early 2000s. Both Daniel and Peter have competed in the Barista Championship. Daniel won his first National Barista Championship in 2002 and in 2012 he scored as number four in the World Barista Championship.

The roastery and the coffee shop are in two separate buildings, the roastery is situated a few kilometers from the city centre. This is where Peter spends his time to get the roast profile they want, while Daniel make sure that they have got the most fantastic green coffee to work with.

We are proud to have such experienced and passionate guys with us this month. If you want to try Love Coffee Roasters' wonderful coffee, be sure to sign up now!