Before I started working in the lab at Nordic Approach in early 2023, I was a production roaster at a small café located in the heart of Oslo. I had been a part of the roast team there for around 4-5 years, and it was there, on a 12kg Diedrich, Read more…
Maximising an origin’s potential is always on our list of priorities as we continuously search for innovation and new ways to diversify our product portfolio. In Colombia, our approach revolves around developing in-depth relationships with private producer groups, cooperatives or exporters. We recently started working with a new supplier, Cuatro Read more…
Mahembe #4 Mahembe #4 – Unique and elegant Rwanda Coffee. Bringing less-known areas to light. Why this coffee stands out? As we have noticed, Rwanda is not as popular as other coffee-producing countries in Africa, either because of its small production or because of its political history. Despite that, Mahembe #4 Read more…
Why do we create concept coffees? As a key part of our work, we are always looking for ways to add value within the supply chains we work in and to the production of coffee by creating quality programs in small communities. For this reason, we develop concept coffees in Read more…
Hambela Cardamom #1 Hambela Cardamom – The perfect Ethiopian Christmas coffee. Long and spicy aftertaste. Why this coffee stands out? It is not every day that we come across a coffee with distinctive cardamom flavors. When processing this washed coffee, cardamom was added, and the result does justice to its name. Despite Read more…
Frinsa Collective Edun #1 Frinsa coffee fermented by lactic acid with a complex but smooth character! A coffee with a positive impact on Indonesia’s economy, environment, and social well-being. Why this coffee stands out? Although, the cup profile of Indonesian coffee has acquired a bad reputation among specialty roasters Read more…
Reconnecting with our 10 origins after the summer break After a long and well-deserved vacation, we are all getting back to our daily routines and activities. And, since we know it can be challenging, we thought it would be helpful to share with you an update on the 10 origins Read more…
It is time to decide who is the world’s best kokekaffe brewer of 2022 at the World Kokekaffe Championship, taking place in Oslo, Norway. The event will be carried out as part of the Kaffe Dagen of Kaffebrenneriet this Thursday, 8th of September from 16:00 to 19:00, at Grønlandsleiret 32. Read more…
Los Pinos by Joaquina Montoya Los Pinos – a fermented forward coffee that displays Honduras’ potential. Joaquina Montoya – a producer we absolutely admire! Why this coffee stands out? When the flavor is already outstanding, we move on to see all the details about a coffee, including the story and Read more…
Cupping is a tasting exercise. It is a way to evaluate and compare the characteristics of different coffees, and assess their potential. Throughout the entire coffee process, cupping plays an important role in maintaining the product’s quality. Farmers, suppliers, importers, buyers, and roasters cup at several stages – but not Read more…
Finding the right equipment for your business might seem like an impossible task. With so many different manufacturers and models, it’s an ocean of opportunities. Kaya, manager of the Nordic Approach lab, asked some of our customers how they made these decisions. If I were to start a roastery tomorrow, Read more…
It is my personal quest to ruin every coffee party by talking exclusively about purchase planning. Despite this, I feel that roasters still don’t fully get the concept or how valuable it can be to their businesses. Planning is one of those crucial things that’s much easier to talk about Read more…
This blog post is part of a series called Why Transparency Matters. Read all posts in this series here. For several months we have been working on a transparency model, with the aim of releasing a transparency report that breaks prices down beyond FOB, and be clear about our own Read more…
I have tried to wrap up what we are currently doing on the sourcing side, and what to expect of this season’s harvest. ☺ In addition to Colombian arrivals it’s the time of year again when everything seems to happen at once, both in Centrals and East Africa. Ethiopia and Read more…
We’re now under one month away from our first ever conference in origin. Of course it’s not really a conference. First of all, the audience is limited to 30 tickets, so it will feel cosy. Everyone will have time to ask questions, and form long lasting relationships with famers, producers Read more…
If you want to have fresh coffees in your inventory all year round, now is a good time to plan your purchases all the way until April 2016.
Through this post I’ll try to give you a heads up on how to plan your purchases, what’s in stock and what’s coming in the next months.
It’s summertime, and that can only mean one thing – new Rwanda coffees are on their way! Preshipment samples are available now. Here’s an update on the projects we are working on this year.
We are proud to again present a great range of Ethiopian coffees. Still, it’s no secret that 2015 was a tough year for Ethiopian coffees in general. Even if we have found great coffees they have been harder to come across than before. There have also been a lot of delays and prices internally have been relatively high across the board. Even so, the coffees that we bought are super juicy and sweet, and can as always out-cup most coffees around.
We are now partners and shareholders in Motherland Farmers, a coffee project in Rwanda, and we’re more or less finished with our first season as coffee producers. It’s been a great learning experience, and we are getting more humble than ever before in regards to coffee farming and production of high quality coffee.
The coming period can be a challenge for many roasters wanting to have fresh crop all year as they often run out of coffees from Centrals and Ethiopia/Kenya, and new arrivals from these regions won’t arrive until spring. This is why we have focused a lot now on other origins with great potential and opposite harvesting periods.
We’re working on 4 main projects in 3 regions in Colombia this year – very exciting and lots to learn. Besides Finca Tamana, where we have been working for some years, we are working on projects with Coocentral in Central Huila, Cafe Sur in Tolima, and Buesaco in Nariño.