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

Yesterday I spent the whole day at Coocentral in Garzon to cup coffees. Coocentral is the co-operative that Elias is working with and where he is delivering his coffee. They have been a big support of our project and are currently providing Elias with pre-financing of his coffee (they buy it from him for market

You might know that we started working with Don Elias at Finca Tamana this June. The coffees from our first harvest working together have already arrived Norway and will be for sale in early December. In June I radically changed the way Elias picks, processes and dries his coffee in order to make sure the

I am spending the week at Finca Tamana to help improve the quality of the coffee with Don Elias Roa. We just recieved the coffee from the June harvest and that will be for sale in early December. In Colombia, the farmers are harvesting coffee twice a year, and now is the mitaka which is

Hunkute returns to Tim Wendelboe this week; both as an espresso roast and a filter roast. The cup profile is very citric and reminiscent of limoncello with delicate jasmine notes. We think this is a result of both the high altitudes in which the coffee is grown, as well as the many local coffee tree