In this episode, I am joined by our Wholesale Manager, Ben Symes, to answer your questions.

This is the second part of our Q&A podcast episode, where we answer questions sent in by our followers. In this episode, we focus on your questions about brewing, as well as other topics such as coffee buying and origin.

Music by my uncle Jens Wendelboe.

In this episode, I am joined by our Wholesale Manager, Ben Symes, to answer your questions.

Earlier in October, we invited you to send in any questions you had for us. We received such a great response that we had to split the podcast into two parts. In this episode, Ben and I will be focusing on your questions about roasting and tasting.

Music by my uncle Jens Wendelboe.

In this episode, I’m joined by Mats Fredheim Vidby, our roastery team leader and one of our dedicated coffee roasters, who has been with us since 2021.

Our conversation this time takes a deep dive into Ethiopian coffee, focusing on how we select and buy coffees from the birthplace of coffee. We will be discussing the farms we work with, Echemo and Tatmara, and go in to details about the fresh harvest that has just arrived at our roastery. 

We will also provide updates on the latest developments at these farms over the past few years.

Mats has come prepared with some interesting questions about Ethiopian coffees, and we have also gathered a selection of questions from our Instagram followers, which we will be answering at the end of the episode.

Tune in to hear Mats and me talk about Ethiopian coffee and learn more about why these coffees are so special to us.

Music by my uncle Jens Wendelboe.

In this episode, I am back at Diego Baraona's farm, Los Pirineos, in El Salvador, one year after our last recording. Since then, significant developments have unfolded both on the farm and in Diego's future plans.

Having closely collaborated with Diego for nearly four years, and previously with his father, Gilberto Baraona, I've witnessed Diego's growth as a coffee producer firsthand. Taking over the farm after his father's passing, Diego has shown considerable progress.

Last year, I organised a trip to Guatemala for the farmers we buy coffee from in Latin America - Diego, Moises, Marysabel, and Elias - introducing them to Josué Morales, a dedicated organic coffee producer. The aim was to inspire a shift towards organic cultivation, with my personal goal of exclusively buying organically grown coffee from Latin America within the next decade.

Diego was particularly moved by this experience, with plans now underway to transition Los Pirineos into a fully organic farm in the coming years.

Despite being a successful coffee farmer, Diego is planning to scale down his farm. He'll delve into the reasons behind this decision and shed light on the challenges he currently faces as a coffee producer.

Looking ahead, Diego together with his mother, plan to open a hotel on his farm in the near future, offering coffee enthusiasts from all over the world an opportunity to visit his farm and delve deeper into the world of coffee.

In terms of processing, there have been notable shifts in Diego's approach. While he previously experimented with various methods, he now primarily focuses on washed coffees. He will share insights into the reasons for this shift.

If you stay until the end of the episode, Diego will answer questions submitted by you through our Instagram.

To learn more about the Los Pirineos farm, visit our website.

Music by my uncle Jens Wendelboe. 

In this episode, I am joined by Muki Yeung, specialty coffee trader at C. Dormans in Kenya, to explore the current dynamics of Kenya's coffee market.

With over a decade of experience working in coffee both in Australia, Brazil and Kenya,  Muki offers valuable insights into the evolving coffee buying process in Kenya. We delve into recent shifts in market dynamics and their implications for the available coffee selections. During my recent cupping sessions for purchasing coffees, I observed significant changes, and Muki shares her insights to the underlying reasons.

We discuss Mukis theory on the decline in standout coffees, linking it to the high focus on efficient production methods and the growing use of hybrid coffee varieties. We talk about the potential impact of these changes on Kenya's coffee industry and brainstorm strategies to reverse this trend.

As Muki prepares to transition from C. Dormans to managing multiple coffee estates, she aims to establish best practices for coffee production in Kenya, including sustainable water management post-fermentation. 

Our conversation also touches on why many buyers still perceive cooperatives as the primary source of the best coffees.

We conclude by acknowledging our shared belief that paying a higher price for coffee is essential, and that we have to continue to reward people for producing high quality products. Failing to do so makes it challenging to maintain quality standards.

Music by my uncle Jens Wendelboe.

If you are interested in learning more about coffee pricing, you can check out the "The importance of transparency in coffee — A conversation with Coffee Collective (#15)". You find it here: https://timwendelboe.no/2023/10/the-importance-of-transparency-in-coffee-a-conversation-with-coffee-collective-15/

In this episode, I have the pleasure of sitting down with my friend Kennedy Keya, director of trading and operations at C.Dorman in Kenya.

Join us as we delve into our coffee-buying process in Kenya today.

In the past year, there have been significant changes in how the coffee market operates in Kenya. Previously, companies like C.Dorman were involved in multiple stages of the coffee production process. However, new regulations now limit companies to performing just one role within the coffee value chain. Kennedy, representing C.Dorman, shares valuable insights into how they are adapting to these changes and discusses the potential impact of these changes on the future of the coffee industry in Kenya. 

We also discuss what makes Kenyan coffee so exceptional, delving into the factors that contribute to its unique flavor profile and why prices for Kenyan coffee tend to be higher compared to those from other countries.

Kennedy also share some of the challenges that have led to a decline in coffee production and quality in Kenya in recent years, offering thoughtful perspectives on potential solutions to reverse this trend.

Music by my uncle Jens Wendelboe.

In this episode, I sit down with Ben Symes, our wholesale manager, to reflect on an eventful 2023. 

Join us as we discuss how our espresso bar has been a pivotal part of our growth this year and how we have managed to grow the production in our roastery to an all time high.

We also delve into our partnership with Noma in Copenhagen. Celebrating a decade of collaboration, this year we took a significant step in evolving the way Noma serves coffee, and I'm excited to share these developments with you.

Find out which coffees were our personal favourites this year and what developments have taken place on each farm we buy from.

We touch on some tougher topics, such as the rising costs impacting coffee farms, including fertiliser and labour expenses and how migration is a threat to coffee production in Central-America. I'll also share insights from one of my highlights of 2023, my recent trip to Guatemala, focusing on our move towards organic practices across the Latin American farms we work with.

To cap it off, Ben and I talk about what's on the horizon for 2024, including our participation in the "Best Roaster Competition," the 'World of Coffee' in Copenhagen and the upcoming launch of the next harvest from Finca el Suelo.

Links mentioned in this episode:
Video: Our Roastery Timelapse
Podcast: Coffee in Kenya - A conversation with Morten Wennersgaard
Video: Lance Hedrick’s video on the Noruego being served at Noma
Video: Noma’s instagram reel on how they now make coffee

Music by my uncle, Jens Wendelboe.

In this episode, I'm thrilled to introduce you to Negussie Tadesse, the man behind Tatmara Coffee Plantation in the historic region of Kaffa, Ethiopia - a place many consider the birthplace of coffee.

Join us as we explore Negussie's inspiring story: from his initial journey into coffee farming to the enormous task of establishing Tatmara Coffee Plantation in 2010. 

We discuss our collaboration with Belco, the company that first introduced me to Negussie and why my first visit to Tatmara in 2018, coinciding with Ethiopia's opening for direct sales, was a significant milestone. 

We also talk about why I always seek to establish direct relationships with the producers we buy from and the benefits of having a shared vision of continual improvement.

Negussie also opens up about a challenging year when rains devastated his crop, providing a glimpse into the realities of coffee farming. 

Looking ahead, we'll hear about his future aspirations for Tatmara and the challenges he anticipates in consistently producing high-quality coffee.

Music by my uncle Jens Wendelboe.

In this special episode, I celebrate my 25th year of working in the coffee industry. Joining me for this reflective chat is my good friend Andreas Hertzberg, the Co-founder of Nordic Approach and the chairman of our company's board. 

We retrace our steps to the early days at Stockfleth’s and Solberg & Hansen, reminiscing about our shared journey – a journey filled with mutual learning, inspiration, discovery and being part of the development of modern coffee culture in Norway.

I dive deep into my inaugural competition, and together, Andreas and I discuss why the 2002 World Barista Championship holds such a pivotal place in my professional journey. 

We explore the 'Cup of Excellence' and its impact on coffee pricing dynamics. The importance of transparency, the moral obligation of paying our producers a commendable price, and how the ‘Cup of Excellence’ has influenced these practices.

We then take a nostalgic trip down memory lane, discussing the historical significance of the Nordic Barista Cup and the Nordic Roaster forum. Sit back and join us in celebrating this silver milestone in the realm of coffee. Cheers to a quarter of a century and hopefully many more to come!

Music by my uncle Jens Wendelboe.

In this episode, I'm joined by Carolyne Lane, one of the driving forces behind restaurant Noma's celebrated tea and coffee programme. Having honed her skills over 5 years at Noma, Carolyne provides an in-depth look into the meticulous approach that defines Noma's unique coffee service.

We delve into how Noma, one of the worlds most renowned restaurants, has changed how they prepare and serve coffee since their beginning, and discuss the new brewing method we developed with them that was recently introduced in their service. 

Tune in and listen as we discuss the fundamental distinction between a restaurant serving coffee and a coffee shop serving food. We further contemplate the importance of context in the coffee experience; is it solely about the most pronounced flavours, or can subtlety and body be equally impactful? Wrapping up our conversation, we address the much-speculated topic of Noma's future. Join us for this insightful exploration into the intricacies of quality coffee within the setting of one of the world's most esteemed restaurants.

Music by my uncle Jens Wendelboe.