In this episode, I sit down with Yurany Roa Sanchez, the daughter of Elias Roa and Bellanid Sanchez, the owners of Finca Tamana in Colombia. She grew up surrounded by coffee, first on her parents’ original farm in Acevedo and later at Finca Tamana in Pital, Huila.

Now 26 years old, Yurany has a degree in International Business and although her original plan was not to work with coffee, she eventually changed her mind. Today, she manages her own farm while also helping her parents at Finca Tamana and assisting me with my farm, Finca el Suelo, which is located right next to theirs.

To manage Finca el Suelo, Yurany works closely with Lalo Perez Varona and Ana Tejedo from Biofilia, who has been supporting us with knowhow since March this year. In this episode, we talk about what Yurani have done so far, the challenges she has faced in coffee production this year – such as finding enough workers during harvest – and her ambitions for the future.

Yurany also shares her pride in her parents and their constant drive to improve and develop, as well as her own plans for her farm, Finca Tamana, and Finca el Suelo.

Music by my uncle Jens Wendelboe.

In this episode, I talk with Håkon Rydningen, filmmaker and founder of Rammelaus. We have had the pleasure of working with Håkon for the past five years – he is the person behind many of our videos, including the subscription videos.

In 2023, Håkon travelled with me to Finca Tamana in Colombia to film the daily life on the farm and document all the work we have done with Elias and Bellanid over the years. Earlier this year, he also joined me on my annual trip to Honduras and El Salvador, where he filmed at Los Pirineos, Finca el Puente and Finca Nacimiento.

In this episode we talk about Håkon’s background in film and photography, his relationship with coffee. Håkon has been a coffee enthusiast for quite some time which opens up for a conversation about what he knew about coffee before we started working together, and what his experience with coffee is today after seeing how coffee is produced.

Håkon shares his thoughts on what it was like to be a “fly on the wall” during our trips to origin and how spending time on coffee farms changed his perspective on what quality coffee really means.

We also talk about the similarities between filmmaking and coffee production, what Håkon has learned along the way, and how he now views the work we do at origin.

If you have not yet seen the videos from Finca Tamana or Los Pirineos, you can find them on our YouTube channel here: https://www.youtube.com/@TimWendelboeCoffee

Music by my uncle Jens Wendelboe.

In this episode, I sit down with Damian from our team, who became the Norwegian Cup Tasters Champion in March this year. Damian works both as a barista in our espresso bar and as a roaster in our roastery, and he has been part of the team since 2023.

In this episode, I sit down with Lalo Perez to talk about biological agriculture and how it differs from conventional coffee farming.

The biggest project we are working on right now is what we call our "TW Biological Project". Our goal is that all the farms we buy from in 10 years will be practising regenerative and biological farming. We are currently testing this on six farms in latin-America, where we are comparing biological farming techniquea to how they are currently working (conventional farming) on two similar areas of each farm to see what the results will be within three years. We are discussing the results we expect and how we plan to work to reach our goal. 

In this episode, I sit down with my good friend Stephen Vick during my recent visit to Kenya. Stephen shares his journey in the coffee industry, which began in Oregon, USA, and has since brought him to Kenya. Together, we reflect on how the industry has evolved over the more than twenty years we have both been a part of it.

Stephen works for the Danish Coop, a grocery store chain in Scandinavia. He oversees their roasting and export of roasted coffee from Kenya to Scandinavia. He explains how his work in Kenya operates and the impact of exporting roasted coffee as opposed to unroasted coffee makes locally.

We talk about the supportive barista community in Nairobi, where sharing knowledge has become more common and important for growth. We also discuss robusta coffee and the increasing interest in experimenting with new cultivars.

Additionally, we talk about the rise of organically certified coffees in Kenya, which is still relatively rare but showing promising growth. Finally, Stephen shares what excites him most about the future of Kenyan coffee and the local coffee community.

In this episode, I sit down with Ben Symes, our wholesale manager, to reflect on the highlights of 2024.

We discuss our favourite coffees of the year, including the washed coffee from Tatmara and the Java from Finca Tamana, as well as developments on the farms we work with. Tim also shares insights from the farmer symposium he held in Honduras and our plans to help convert all the farms we work with to biological farming practices.

This year brought many memorable experiences, such as time spent in Kenya with Klaus Thomsen, our pop-up at the Coffee Collective in Denmark, the Ljubljana Coffee Festival with James Hoffmann, and a special dinner at Noma to mark the close of our chapter with them.

Being recognised as the best roastery by Roastful was a standout moment, made possible by the dedication of our team across every aspect of the business, from roasting and packaging to serving in the espresso bar and managing orders. But we would not be where we are without the hard work and dedication that all the coffee producers we buy from put in every year.

Finally, we reflect on what it means to be the "Best Roaster" and look ahead to 2025 with new harvests and plans.

Join us for a review of 2024 and a look at what is to come.

Music by my uncle Jens Wendelboe.

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

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.

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