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…
At Nordic Approach HQ in Oslo we regularly hold sensory training events for our staff. This month we ran a workshop to help the team detect mouth feel. I learned this exercise from Ida at CoffeeMind. It’s great for training yourself to discern body and mouthfeel when cupping coffee, and best Read more…
We’re at booths V2 and V3 and Tables 1 & 3 in the Roasters’ Village. Drop by our stand for a chat, we’d love to see you. We’ll have beers from 4pm at our booth every day… 🙂 Plus, every day there will be a chance to meet some of the Read more…
Cups on cups on cups on cups of delicious, fresh, acidic, fruity and flavor intense coffees. Black currants, lime, mango, papaya, passion fruit and raspberries. This is just a few of the flavor attributes found in the Kenyan coffees this year. Kenya is famous for their coffees, and for their Read more…
We cup alot here at Nordic Approach HQ. We cup coffees at 4 different stages: Type sample – This is a sample of a lot that is not yet finished or blended yet. It can give us an indication of what a coffee can be like. And usually it is Read more…