Sourcing the finest coffees
There is a constant need to travel for coffee, both to origin countries, and also to cities around the world, constantly seeking inspiration both within and outwith the coffee industry.
We are a passionate team, engaged and excited by sensory experiences in all areas, the most innovatively produced wines, clean and bright beers, thoughtfully prepared seasonal food, and of course carefully sourced and brewed coffees. Through this inspiration we have come to approach coffee with a great appreciation for our raw material. The character of a coffee cherry comes to life as a result of highly specific conditions, which require great skill on the part of the producer to create. We therefore only work with trusted partners to source our coffees, both directly with producers and with a select few devoted importing companies, but always with utmost quality in mind. We also hope to offer the freshest coffee experiences, by reflecting the seasonality of coffee harvesting as closely as possible in our offering. Just like any other fruit, as soon as it is picked and processed, the coffee’s quality will start to degrade, and the bright flavours we so enjoy will start to fade. In order to maintain our sourcing relationships, we visit origin countries several times a year, and always find it a truly humbling experience. The expertise and passion of many producers is inspiring, and only pushes us further to present their work as best as we can.
A simple approach to coffee
We roast with the aim to enhance the innate quality and complexity of these premium coffees, showcasing the work of the producer in the most transparent and delicious way possible. This approach requires that we pay close attention to our raw material when roasting, and that we understand the influence of varietal, terroir and processing conditions. This is a simple approach to coffee, paying attention to green coffee quality above all, and then using roasting and brewing only to highlight the coffee’s finest qualities.
Twice a week, we gather around the cupping table to assess our omni-roasting approach. We cup and score each of our profiles, constantly searching for the optimal way to present each coffee. Profiles are continually in flux, accounting for the organically changing nature of our green coffee. We make all roasting and buying decisions on the cupping table, purely focussing on the character of a specific coffee, and showcasing its most delicious and exciting aspects. We firmly believe in this coffee philosophy, and we stick to it very precisely. This method, while requiring only one roasting profile per coffee, is not necessarily easier or more convenient.
Brightness in coffee
We value clean and bright cups, but when we refer to brightness, we refer not only to the clear flavour notes present in the final cup, we refer to transparency in every stage of the coffee process, from cherry to cup. We embrace innovative and dedicated producers, and strive to inform ourselves of, and share with others, every stage of what makes their work so memorable. Through this work, we often find ourselves pushing boundaries of what coffee can and should taste like, but walking this edge is where our work becomes most exciting. Sharing these truly special coffees is one of the most rewarding parts of our coffee lives.
Through all of this, we remain curious. About all stages of the coffee process, about other sensory experiences, about the future direction of our industry. We constantly seek to improve in everything that we do, and be as transparent as possible in the process.
Danish Barista Championship, 2017
Danish Barista Championship, 2016
Four-time winner of
Danish Brewers Cup, 2012, 2014, 2016 & 2019
Australian Brewers Cup, 2015
Two-time winner of
Austrian Barista Championship, 2014 & 2015
Czech Republic Brewers Cup, 2015
Polish Brewers Cup, 2016