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We have got a new Indian coffee from Badnekhan estate in store.
Badnekhan Estate is located in Karnataka in Chikmagalur in India and has won the Flavour of India Award several times. It is a very clean and sweet Indian coffee with aromas and flavours remniscent of nuts, cocoa and cedar wood.
The coffee is very subtle and is not overly bitter like many other Indian coffees tend to be. This is actually quite a delicate and sweet coffee to be an Indian.

We have also updated Tim Wendelboe espresso since some new coffees have arrived.
The new blend consists of:

40% Badnekhan Estate, washed SLn9, from Karnataka, India.
45% Mununga, washed SL28 from Kenya
15% Aricha #7, Naturl processed coffee from Aricha, Ethiopia

The flavourprofile of the new blend is:

Aroma: Sweet smell of strawberry jam, chocolate and nuts on the nose.
Acidity: Balanced mature acidity
Mouthfeel: Heavy sweetness, creamy texture and long bittersweet aftertaste.
Flavour: Cocoa and strawberry jam. very sweet and soft in the mouth. Aftertaste starts with fruityness and ends with sweet cocoa.

I really hope you enjoy the blend and the new Indian coffee. Personally I think this is the best espresso blend we have done so far.

Also, the Honduras Cup of Excellence coffee we bought is right around the corner, so it seems we will have a wonderful fall with great tasting coffees.

Yesterday we recieved a kilo of Square Mile and Stephen Morrissey’s WBC espresso blend. (thank you Square Mile)

We will be serving shots from this blend on monday the 18th of august.
Since we only have one precious kilo, first come first serve principles are applied..

Tim Wendelboe is aiming to be among the best coffee roasters in the world. The company will strive to be a leading resource within the coffee world.

We are currently seeking a part time worker that can work 1 to 5 shifts a week, preferably Mondays, Tuesdays, Thursdays and weekends.

Experience is preferred and an interest for coffee and taste is a must.

If you are interested, then visit our web page and send an application and a CV to the e-mail on the page.

If you want to read this “ad” in Norwegian, then visit or web page.

I am pleased to announce that Norway will be hosting a Nordic Roaster Event instead of the Nordic Barista Cup that did not happen this year.

Subjects that will be covered are:
Preventing fires in a roastery
Describing taste
Cup tasting different origins and roasts
Roasting techniques
Presentation of Dietrich roasters

and also the Nordic Roaster Competition will take place.

I recommend all roasters and people interested in roasting to attend.

More info here.

During our first year of roasting, we have discovered a lot of things. Among them are that green coffee is much more fragile than we thought. When I started with coffee 10 years ago, I learned that green coffee was fresh for at least 1 year before it started tasting past crop (like dry straw) and lost its volatile aromas and freshness.
By our experience the truth is very far away from those old facts. Although our Kenyan coffees have shown great flavour after one year in storage, some of our central american coffees have faded a lot faster – anything from 2 to 4 months after arrival to Norway.

To prevent this from happning, we have experimentet a lot with vacuum packing the green beans and storing them in differet environments. So far we know that the burlap sacks (jutesekker) are very far away from an ideal storage container for coffee. The coffee normally tastes baggy after some time and looses its moisture and aroma quite fast. In an experiment we found that after only 4 months there was a huge diference between coffee that was vacuum packed in plastic bags vs. the coffee stored in burlap. The coffee in vacuum bags smells fresher, tastes fresher and has a more lively acidity and aroma.

Therefore, we have decided never to store our coffees in burlap again.
Although we always try to buy the green coffee and get it vacuum packed in the producing country, most of the coffees we get are transported in burlap. This is because the technology is “new” to the coffee industry and the equipment and extra labour is quite expensive. Fortunately, there are more and more buyers like us who insist on vacuum packing the coffee.

(3,5 tonns of Kenyan gold in our storage facilities)

I recently had to spend 2 full days, re-packing the coffees that just arrived from Kenya. 3,5 tonns of coffee has been packed and at some point it felt a bit idiotic to do so, but I know it will preserve our coffees better until next harvest. It also got me thinking of how much labour that is behind every kilo of coffee that we buy, and I remember especially the guys I saw in Colombia that were standing in a 40 degree celsius warehouse packing the green coffee, much like I had to do with this Kenyan coffee. I have to say that it is extremely hard labour.

And still some people wonder why some coffees cost more than others. In my opinion, coffee is still one of he cheapest luxury products there is..

(Hard working Colombian coffee packer – with a similar physique as my own)

We have got some great new coffees in store. We launched them during our Black week, which was quite fun.
The new lots are from Kenya and Ethiopia.

The Ethiopian is a natural processed coffee from Aricha in Yirgacheffe.
This coffee is developed by the Bagersh family together with green coffee exporters Ninety+. Although the coffee is a bit pricey (Nok. 660,- per kg) it is one of the best coffees I have ever had. It has a very floral tropical fruit and strawberry aroma.
A creamy, yet very juicy and refreshing mouthfeel. It has an incredably mature strawberrylike sweetness and the flavours we find is anything from ripe melon, tropical fruits, stone fruits and last but not least wild strawberries.

This coffee is so intense and full of flavour that when we serve it chilled like an iced coffee (like the signature drink in Chris Kolbu’s WBC performance) we have gotten comments that it does not taste like coffee and more like fruit juice.
Some people feel that it really is too far away from what they say “coffee” should taste like, but I totally disagree. I believe that coffee really can taste like anything, and that the days where we tried to teach people what coffee SHOULD taste like are past and now we are more in to showing people what coffee really CAN taste like.

Fortunately the Aricha lot 7 is vacuum packed as green coffee in Ethiopia before it was shipped to ensure freshness. Unfortunately there is only about 400 kilos left of this coffee which equals about 300 kg of roasted coffee.

(Sun drying and sorting the ripest cheries is one of the reasons for the Aricha coffee’s complex and mature flavours.)

Since the coffee is so good and the lot is so small, we have bought another Aricha lot no 32 that will arrive in september October. This coffee will arrive in burlap, so I have a small job vacuum packing it when it arrives Norway. This will hopeully ensure that we have enough of this delicious Ethiopian coffee until Christmas.

(The people behind the Aricha coffee. Notice the african drying beds for coffee in the background.)

We have also bought a fantastic small lot from Gatundu coffee growers society in Kenya. This lot is only 500 kg and is a washed peaberry selection. The coffee displays an extremely crisp acidity, mature berrylike sweetness and tons of black currant and rose hip flavours. It is a fantastic Kenyan coffee, but the quantity is very small. This might be due to the fact that Kenya has struggled with both coffee berry disease and also a lot of internal conflicts during the past year. Fortunately we also got our hands on a bigger lot from Mununga, that we are currently using in our Espresso blend.
Since this coffee has to last until next years harvest, I have allready vacuumpacked the coffee as soon as it arrived Norway in its burlap bags. The plastic vacuum bags really help keep the green coffee fresh until next years crop is ready for sale.

I really hope you like our new coffees. We are also expecting the Newly bought Honduras Cup of Excellence coffee to arrive in september and maybe some other good stuff too…