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…
In April 2022, Nordic Approach organized a blind cupping for over 45 participants who shared their thoughts with us on 12 coffees of different varieties: SL Varieties, Ruiru 11 and Batian. This was part of a research that our Kenyan partners C. Dorman Ltd. have been conducting for over 6 Read more…
Kenya is considered by many as the world’s number one quality producer, and over the years we have found some top-notch coffees we are proud to offer. Coffee exports make up around 10% of Kenya’s income, and it can produce as much as 65,000 tons of green coffee each year. Read more…
Coffee has been one of the main agricultural sources of income for Colombia, representing 35% of the agricultural GDP (Gross Domestic Product) in the country. To understand how coffee is commercialized, we’ll study the dynamics behind it, or to be more specific, how the money and the product move across 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…
In recent years, experimental fermentation has been a growing trend in the specialty coffee industry, so we frequently see more terms like special preps, anaerobic, extended fermentation…. etc. These have been used to describe some special preparations – a more controlled and adventurous approach that allow us to create techniques Read more…
Burtukaana Danche #1 Burtukaana Danche #1 – perfectly structured and sweet coffee with the counterpoint of delicate florals, that evokes the wonderful sweet taste of natural Ethiopian coffee. Why does this coffee stands out? There has been an increased interest in this coffee in the Nordic countries (they like Burtukanna Read more…
Over the years, we have developed a taste for fruit-loaded profiles, and we have noticed the same trend among roasters, as they have been asking us for more fruity wild notes and … why not? middling levels of funk! We became more creative and bold because of this, so we Read more…
Loving Ethiopian coffee? Natural or washed? Today is all about coffee from Ethiopia – Natural Vs washed. Take this short survey and help us learn more about what the specialty coffee community prefers. Laster inn … Problems filling the survey Ethiopia: natural vs. washed? You can go directly here. Survey We Read more…
Samii Bedessa #1 Samii Bedessa – a coffee that reflects the mystical and captivating flavours of Ethiopia. Why this coffee stands out? There is no doubt that Ethiopia takes coffee quality seriously, and Sammi Bedessa #1 proves that. The cupping score of 87.5 speaks for itself. It is a Read more…
More than 10 years of exploring, tasting, and searching for the best coffee in the world led us to Central America, where we marveled at the amazing and diverse beans these countries are producing. So, of course, we also have in our offer list some truly outstanding coffee from El Read more…
It has been a while since the last time we met at the World of Coffee ‐ WOC, but we are so EXCITED to announce that this year we will be meeting face-to-face again at the WOC Milan on June 23, 24 and 25. For coffee lovers, the World of Read more…
Once again, Ethiopia surprises us with amazing coffee, and finally we can say WE HAVE FRESH ARRIVALS FROM ETHIOPIA FOR YOU! To ensure this long-awaited day, our team at Nordic Approach and our sister company, Tropiq, have followed a rigorous process to be able to present you this treat. Hence, Read more…
We closed April with our Spring Cupping 2022, where we cupped 124 coffees in total from different origins – Ethiopia, Honduras, El Salvador, Uganda, Kenya, and we couldn’t miss the opportunity to also show off some funky coffees from our collection. Our colleagues also took us through each one of Read more…