At The Right Roast Coffee Club it wouldn’t feel like Christmas without a visit to the Nordic region and this year our spotlight is on Denmark and Sweden. Close neighbours and occasional friendly rivals, they’re home to more talent and exceptional coffee than you could ever hope to count. We hope you enjoy the festive box of coffee and have a happy holiday, coffee lovers everywhere!

(Copenhagen, DENMARK)

A Copenhagen-based coffee research and roasting company, Poma is at the cutting edge of specialty coffee, transforming scientific insight into practical tools for growers. Working closely with farmers, they help scale sustainable, effective production methods. Their Coffee Research Station on Fyn—a climate-controlled greenhouse—allows them to study plant physiology, explore diverse varietals, and model climate-change scenarios with advanced environmental controls. They also offer tailored advisory services, with researchers and agronomists providing hands-on support to improve plant health, pruning, nutrition, and overall farm resilience.

For this very exciting first collaboration, we chose an outstanding washed Kenya coffee. Smooth and almost creamy, it offers gentle, sweet, and delicate flavours. Instantly satisfying and indulgent, delivering a pleasure reminiscent of a fine dessert.

(Skärhamn, SWEDEN)

Quo challenges the status quo in the coffee industry, emphasizing quality, consistency, and positive impact throughout the supply chain. Their roastery is located in Skärhamn, and by operating in a rural area, Quo supports diverse employment and fosters a thriving cultural space. Sustainability is central to their approach, from partnering with Belco’s sail-powered freight to reduce carbon emissions, to openly addressing areas for improvement—prioritizing meaningful, transparent action over empty claims.

Christian Gullbrandsson, the force behind Quo, one of our long-time collaborators (Morgon Coffee and Da Matteo) is giving us an Ethiopian red honey that stands out for its balance and complexity. Favourful and rich without heaviness, delicate with a wine-like grapiness that never tips into alcoholiness—a deliciously elegant cup perfect for Christmas.

This coffee is sourced from the heart of Bensa Woreda, specifically the renowned Shantawene area, and is processed at the Shantawene Station, which sits at an elevation of 2230m. The station specializes in Natural, Red Honey, and Anaerobic processing methods, ensuring a diverse and quality-focused approach to post-harvest handling.

The cherries selected for this lot are fully ripened and carefully handpicked, reflecting the dedication of the local outgrower farmers who supply the station. The high altitude and processing, results in a cup showcases the distinctive taste of Sidama coffees—particularly from Shantawene.

(Helsingborg, SWEDEN)

Founded in 2007 in Helsingborg by barista champions Anne Lunell and Charles Nystrand, Koppi has grown into a defining name in specialty coffee. In 2016 they left behind their café roots to focus purely on roasting in a converted industrial space. Despite their wins at the Swedish Barista Championships, Koppi is renowned for stellar roasting and innovative direct trade. Charles hones the roasting process, while Anne sources top beans. Today, Koppi continues to inspire roasters globally.

This is the second time we selected a coffee from the legendary El Porvenir farm, this time it’s the rare Papayo variety, a beauty—delicate, sweet, and complex. It’s creamy and comforting without losing its sparkle, with gentle notes of honey and almonds that create a beautifully balanced and memorable holiday experience.

The farm El Porvenir is found in the heart of the region Palestina in southern Huila, Colombia. The farm is run by Sandra Milena Mora and her husband Hector. The coffee is organically grown with no chemical fertilisers or pesticides. Sandra believes in the organic practises and is convinced that both the coffee and the surrounding natural forest and wild life benefit hugely from this. They make their own organic fertiliser that they apply once per year.

The coffee is picked and sorted by hand. 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.

(Falkenberg, SWEDEN)

Swerl is a micro-roastery shaped by Beatriz, a sommelier, and Daniel, who has a background as an aircraft technician. They decided to start a business together in their shared passion for specialty coffee in 2019 in Falkenberg, it evolved from a converted Mercedes bus into a dedicated roastery focused on quality, seasonality, and close producer relationships. After years refining their craft, Swerl earned international recognition, including the 2nd place in the prestigious Nordic’s Best Roasters competition alongside twenty-seven exceptional roasters from across the Nordic region. Today, the team continues to grow, roasting expressive, relationship-driven coffees for cafés worldwide.

To complete our set we picked from Swerl a Costa Rica red honey that’s vibrant and elegant with distinct tropical fruit notes, ripe yellow plum and florals in the background. An exciting coffee and one of Swerl’s favourites every year!

Café Rivense is a family-run micromill founded in 2005 by Régulo Ureña and Isabel Rojas in the mid-southern region of Costa Rica, in a microregion known as Chirripó. Over the years, Café Rivense has grown sustainably, achieving full independence across all stages of coffee production: from hand-picking the cherries, to processing and dry milling, all the way to sealing and exporting their own containers.

What truly sets Café Rivense apart is its organization, sustainability, and respect for nature. The farm is rich in biodiversity, with native plants and shade trees woven throughout the coffee plots. Their agricultural practices include annual soil analysis, responsible fertilization, minimal water use during processing, and complete traceability from farm to export.