Coffee Collective, the Danish roaster with a focus on the community

December 13, 2022

Coffee Collective, based in Copenhagen (Denmark), is the specialty coffee roaster that highlights the many players involved in coffee production.

When Casper Engel Rasmussen, Klaus Thomsen and Peter N. Dupont founded Coffee Collective, back in 2007, they all already had a long experience in coffee. At that time, Klaus had just won the World Barista Championship (in 2006) and Casper was on the way to become the World Tasters Championship (it would happen in 2008); Peter, on the other hand, had always been involved in the coffee world, so it’s no surprise that the three friends decided to start their own company.

Coffee Collective

Even though there were “only” three of them, they decided to call the company Coffee Collective with a very specific purpose: it was a name that highlighted the main players responsible for quality of coffee in the supply chain, all equally responsible for creating exciting and engaging coffee experiences. Coffee producers, coffee roasters and baristas, of course, but without forgetting the home brewers and the final consumer who enjoys the perfect cup of coffee… the name Coffee Collective stands for all of this, for the collective effort necessary to build something concrete that can improve both the quality of the coffee and the quality of the life of all those involved.

Through a system of real direct trade, focused on creating a more transparent value chain that takes into account farming and logistics costs, Peter, Klaus and Casper have managed to become – in these 15 years – one of the most respected European specialty coffee roasters. Although the company is growing every year (they currently have seven “hyggelige” locations in Copenhagen plus a roastery-café in their headquarters at Godthåbsvej): Coffee Collective has always been able to maintain an outstanding quality level, from producer to cup.

Coffee Collective
Choosing the right beans at the source and paying them fairly, cupping every batch of roasted coffee and training every single barista on the theory of extraction and taste quality, are just some of the key factors that have contributed to the success of the Collective.