I just wanted to give a short update on my recent travel to Kenya. A lot of people have written to me with concerns on my tweets about the coffee quality  in Kenya not being as high as last year. I might have tweeted about it a little early as we are hearing now that […]

We have 2 new coffees on sale this week. A coffee from the Bwayi co-operative in Burundi, bought on the trial Cup of Excellence last year. Flavour description: Flavours of citrus, coffee flower and ripe cranberries. Mineraly and slim mouthfeel. Lively citric and slight lactic acidity. Short refreshing finish. The other coffee is a Barazilian

After a week long trip in Sidama and Yirga Chefe together with Morten Wennersgaard from Nordic Approach and Kennedy Keya from Dormans we did a little video interview, reflecting on Ethiopian coffee. We are already expecting some fantastic coffees from Ethiopia and I will be going once again in January to cup through samples in

The Kenyan coffee harvest is just ending and we will be going to Kenya in January to taste this years harvest. In the meantime, while we are waiting for the new crop to arrive, I thought I would publish a video I filmed during the harvest in 2010. Hope you like it.

We have changed a lot of coffees this week. First of all it is a pleasure to be able to sell Mr. Fabio Caballero’s coffee from Finca Santa Isabel. We have decided that this is our Christmas special lot as we only have around 300kg of this coffee. We have also changed the following coffees:

Due to limited capacity during weekends we have decided to open up our cupping room during Saturdays and Sundays for brewing black coffee to our guests. This way we are able to serve those of you who only want a black coffee while visiting our store. We know how frustrating it is to stand in

Here is a little review of our place in Lost at E minor.

Here is a short video from my lecture at Fazenda Ambiental Fortaleza in September this year. We have bought 130 bags of natural processed coffees from them and their partners, among them Joao Hamilton at Sitio Canaa. All coffees are amazing and very clean. Not the usual natural from Brazil, that’s for sure. I even

Here is a little article on Oslo’s coffee scene  written by Oliver Strand of the New York Times. There has been a lot of critique on the quality of Oslo’s coffee by journalists and readers of Aftenposten, and although some of the critique may be deserved, there also seems to be a lack of reference in terms of

A lot of people were fired up after Anders Selmer’s talk during the Nordic Barista Cup this year. The audience almost cornered Anders about how restaurants so poorly executes coffee service after dinner. To Anders defense, he is actually taking coffee seriously in his restaurant “Fiskebaren”, and I think he defended him self well by saying