The Tim Wendelboe espresso, spring 2009 – blend,  consists of 3 newly arrived coffees: 50% Fazenda Barreiro, Brazil. Natural processed. 25% Sao Judas Tadeu, Brazil. Pulped natural. 25% Amor de Dios, Bolivia. Wet processed. The blend tastes totally different from our last 3 blends that have been very fruity and acidic. This time we have […]

Here is a nice little article written by one of our hard core coffee drinking regulars. We would strongly recommend going to one of Ken Stringfellow’s gigs to see what high caffeine consumption can make a person do on (or most times off) stage. Thank you Ken.

Here is a nice review written by Jason, a barista from Calgary, tasting our Cielito Lindo coffee after a tour in Europe. It is nice to have someone remind us of how good this coffee really is. It is very easy to get used to luxury lots once you have limited amounts of it in

Thursday the 19th of March we hosted a taste evening focusing on Kenyan coffees. Tim had a presentation of Kenya as a producing country and shared his thoughts and experiences from his recent trip to Kenya. 9 coffees were tasted, 8 Kenyans and a new Australian coffee that tasted fantastic. (More info on this coffee

After spending a week in Ethiopia trying to get a better understanding of what is going on with their new trade model, I will try to explain what my impression is of their new trade situation. Let’s start with the beginning: Ethiopian Government has changed their trading system for coffee from being traded at an

A week has passed and finally I have time to write on the blog again after some wild time on the countryside in Kenya. It has been a fantastic week where I have cup tasted about 200 to 300 different coffees, if not more. Some terrible, but many of the coffees I have tasted have

Being a bit confused by the time difference, I woke up quite early  because of some annoying birds outside my hotel window. Although it made me a bit grumpy the beautiful view of flowers from my bedside inspired me to make some of last years Gatundu coffee on my travelmate, the Aeropress, and to read

I am sitting in my hotel room exhausted after 17 hours of traveling from Oslo to Nairobi. Kenya is my first destination for this 2 week- long trip and the reason for going is to source coffee of course. I am also travelling with my friend and colleague from Denmark, Mr. Peter Dupont, who will

On Thursday we hosted a cupping of Central & South American coffees from roasters throughout the world, as part of the Kaffefestivities. A huge thank you to the people who made the effort to send their coffees to us. We received over 30 coffees from all over the place, and on Wednesday night the staff

Here is a recent article about how to improve your coffee brewing skills, written by Tim Wendelboe for www.mamizeit.com.