Six coffees, all traceable to the farm that grew them

Fermented 18 hours in tile tanks and dried on raised beds for 14 days. Bright, structured and unmistakably Kenyan — our benchmark filter coffee since 2021.

Producer

Ndaroini Farmers Co-operative

Process

Washed

Varietal

SL28, SL34, Ruiru 11

Altitude

1,750 m

215 kr / 250 g

Nelson leaves 40% mucilage on the seed and dries slowly under shade netting. Soft, floral and sweet — the bag most of our subscribers keep coming back to.

Producer

Nelson Cardona

Process

Honey

Varietal

Pink Bourbon

Altitude

1,880 m

235 kr / 250 g

Cherry dried whole for 21 days, turned hourly during the first week. Fruit-forward without going boozy — excellent as filter, surprising as espresso.

Producer

Wolde Faye washing station

Process

Natural

Varietal

Heirloom (74110, 74112)

Altitude

2,050 m

225 kr / 250 g

Our house espresso blend, 70/30. Built for milk drinks but forgiving enough to pull straight. Rested three days before it leaves the roastery.

Producer

Fazenda Serrinha + Asociación Inzá

Process

Pulped natural / Washed

Varietal

Yellow Catuaí, Caturra

Altitude

1,150–1,700 m

189 kr / 250 g

A classic Antigua profile grown on volcanic soil below Acatenango. Balanced and comfortable — the coffee we brew for guests at the roastery bar.

Producer

Familia Zelaya

Process

Washed

Varietal

Bourbon

Altitude

1,600 m

205 kr / 250 g

A 36-hour sealed fermentation before washing. Limited to 180 kg per harvest and usually gone within a month of landing in Bergen.

Producer

Akha growers of Pangkhon village

Process

Anaerobic washed

Varietal

Typica, Catimor

Altitude

1,400 m

249 kr / 250 g