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.

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.

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.

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:

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.