This Christmas, we’re embracing the spirit of adventure and breaking our single-country tradition to explore ALL FOUR Scandinavian nations! Nordic roasters have undeniably shaped the specialty coffee scene we enjoy today so we’re using this special occasion to celebrate the finest brews from Norway, Denmark, Sweden & Finland. Have a merry tasty Christmas coffee lovers!

(Arendal, Norway)

A roastery like no other, Coffea Circulor founded & run by Ivica Cvetanovski, originated from work within the United Nations with a mission to address inequities in the coffee value chain. Over two decades, they have evolved into a global leader in specialty coffee, emphasising a meticulous approach to every stage of the coffee value chain. Coffea Circulor conducts research, fosters producer relationships, and develops high-scoring coffees while prioritising education and quality. Rejecting trends, Coffea Circulor focuses on originality, setting new industry standards and ensuring that every coffee reflects rigorous evaluation, sustainability, and a deep commitment to redefining excellence in the cup.

The Galo Geisha WX is a strong representation of what Coffea Circulor are about, expertly crafted, complex and highly original.

(Copenhagen, Denmark)

‘April’, named to reflect a love for seasonal change and innovation, shines brightly in the Danish coffee scene under founder Patrik Rolf, a well-known figure in the industry who has competed multiple times on the world stage. Established in 2016 in Copenhagen, Patrik’s roastery showcases his distinct coffee philosophy "A roastery, rooted in Copenhagen with the vision to progress the way we roast coffee. We believe that where you are matters. It shapes you as a person and a company, that is why we are in Copenhagen...At April we focus on roasting coffee. That is what we do. It’s our profession and our passion."

We love that they source top-quality beans from exceptional farms and the Regessa Ethiopia is no exception, crafted with a blend of precision and dedication that make April coffees so tantalising.

This is April’s first single farmer project coming out of Ethiopia.
Regessa was born and raised in Bombe Village, Bensa, Sidama. Apart from his farm, Regessa also works in Bensa Woreda under agricultural enterprise where he learned modern practices and applies them in his farm. His farm is roughly 4 hectares, with false banana as shade trees. In 4 hectares, he planted more than 9000 trees, all of which is single variety of 74158.

Regessa owns a small drying station where he processed his own coffees all as natural process. In processing, he follows with firstly floaters removed, then hand sorting defects on raised beds. Completely on single layer drying under sunlight, with drying time about 23-25 days.

(Helsingborg, Sweden)

17 years ago, Koppi, a small coffee roastery in Sweden founded by Anne Lunell and Charles Nystrand, began its journey to becoming one of the most prominent names in Europe’s specialty coffee scene. When they launched in 2007, specialty coffee was still a niche industry. However, with their strong credentials including wins at the Swedish Barista Championships, Koppi earned a reputation for exceptional roasting and pioneering direct trade practices. Charles focuses on perfecting the roasting process, while Anne sources high-quality beans from trusted producers. Today, Koppi’s coffees are enjoyed worldwide, continually inspiring new waves of roasters.

Our second time working with Koppi and this time it’s a washed Colombia with the perfect marriage of red berries and light chocolate notes that keeps you wanting more. Beautiful work indeed!

The farm is run by Sandra Milena Mora and her husband Hector. They own 12 hectares but only produce coffee on 5 of them leaving the rest as a natural reserve.

After the cherries have been processed the coffee is fermented for 36-48 hours before being washed carefully. The coffee is pre-dried on African beds for 5 days and then moved to the newly built shade house where it finish drying for another 20 days depending on weather.

Big investments and lots of hard work has been put into the farm the last few years and their coffee is tasting incredible and this is an obvious result of Sandra & Hector’s attention to detail. They are great friends of Koppi and every time Koppi visits there they always have the best time together.

(Turku, Finland)

Frukt Coffee Roasters was established in 2018 with the aim of drawing inspiration from esteemed Scandinavian roasters. The name "Frukt," which translates to "fruit" in most Nordic countries, symbolises coffee's original state. Situated in Kakola, a former prison transformed into a lively neighbourhood, the roastery is part of an area that now includes residential buildings, a restaurant, a brewery, and Bageri Å, a sourdough bakery Frukt has a collaboration with to operate a coffee shop. The focus at Frukt is on creating high-quality, approachable coffee with the mission to enhance the Finnish specialty coffee scene and ensure it is accessible to everyone.

It’s very rare for us to feature a coffee from Brazil, but this Casa Almeida Barreto stood out for us with its tasty fruit acidity and clean mouthfeel. A rare and uniquely tasty Brazil coffee experience.

This coffee is produced by Frukt’s friend Gabriel Barreto. Gabriel is a coffee producer based in Minas Gerais in the southeastern part of Brazil. This lot is Natural processed Red Catuai variety and represents a modern take on the classic chocolatey sweet Brazilian cup profile. With careful attention to detail and know-how in fermentation techniques Gabriel and the team at Araucária farm have really done a great job in their short journey into coffee farming.

Together with his family Gabriel operates Casa Almeida Barreto. Producing coffee and exporting their own crop as well as handling the logistics and importing to European market Casa Almeida Barreto is truly an ambitious project. We are proud to have been part of this journey since their first export, exclusively buying all our Brazilian coffee from Gabriel.