Exhausted from all the partying and socialising in Atlanta, we jumped on a plane to Bogota and from Bogota to Neiva the following day. Our main goal on this trip was to visit Finca la Lomita to help pick some coffee and experiment with some processing techniques in order to develope Mr. Alvaro Diaz’ coffee. […]

Here is a little road movie that sums up my recent Honduras trip. Hope you like it. 2010 Honduras COE and visit to Cielito, Santa Barbara from Tim Wendelboe on Vimeo. If you think there is a little too much driving in this video, think about how I felt after sitting in a car for

I am delighted, and equally exhausted after 8 hours of bidding, to report that we won a lot of the Mario San José from Hacienda La Esmeralda from Panama. The Mario San José is of the Geisha varietal and was harvested in March 2010. It has floral notes, it is elegant, crisp, fresh, sweet, has

After a long flight over the Icelandic volcano and spending an unwanted day in Panama waiting for my flight to Honduras, I finally made it to San Pedro Sula, 36 hours behind schedule. Nevertheless, my plan to visit Cielito Lindo was not affected, and I have to admit that I was very excited but also

Firstly, a massive congratulations to our Thomas Holme, placing 5th in the Norwegian Barista Championships over the weekend. Thomas has worked incredibly hard over the past few months, and intensified his training over the last few weeks. After winning the Oslo regionals, he worked on various coffees, various roasts, various signature drink components during which

We now have a new espresso blend for sale in the store. It consists of: 55 % Suaza, Huila, Colombia. Wet processed. 35 % Fazenda Primavera, Brazil. Wet processed. 10 % San Antonio, Guatemala CoE. Wet processed. Go here to read more about it.

We would like to congratulate our full time barista Thomas Holme on his victory in the Norwegian Barista Competition, Oslo qualification. Thomas gave us an excellent presentation and served some spectacular cappuccinos and espressos based on a coffee from Badnekhan Estate. His delicious signature drink consisted of a milk and espresso foam infused with cinnamon

This is the break down of drinks sold in January 2010: Clover coffees 23,3% Espresso 21,4% Caffè Latte 21% Cappuccino 18,1% Cortado 12,4% Piccolino (small cappuccino) 2,3% Macchiato 1,5% Americano 0%

I am finally back home again after a fantastic week in Kenya. It looks like we will be buying a lot from the Karogoto factory which is part of the Tekangu coop and a lot from the Kiamabara factory which is part of the Mugaga coop. More info on these coffees will come when the

The first day in Kenya I spent in Nairobi at Dorman’s head offices tasting about 400 cups of coffee (Or more. I lost count) I was hoping to find some gems on the table, but unfortunately Kenya has had severe problems with drought that has affected the production both in quantity and quality. Therefore, I