Tim Wendelboe Podcast

在本期节目中，我回到洪都拉斯的圣巴巴拉，与本哈明·帕斯进行对话。本哈明是我们"生物亲和力项目"的关键合作者，该项目旨在通过恢复环境自然平衡的生物技术来改善咖啡生产。 我们探讨了本哈明决定将整个农场转型为生物亲和力系统的过程，摒弃了传统依赖合成氮磷钾肥料和杀菌剂的做法。这一转变源于对长期可持续性的需求，以及在其他世界级农场中看到的类似再生实践的成功案例。 本哈明分享了转型初期的成果：虽然部分暴露在阳光下的品种遭遇了咖啡叶锈病，但帕拉内马和瑰夏等品种展现出惊人的抗逆性，且杯测品质立即得到提升。我们强调这是一个需要"思维转变"的整体过程，必须重新引入遮荫树来保护植株和土壤。 展望未来，目标是在该地区更多农场复制这些成果。本哈明计划为其他生产者举办工作坊，展示减少化学依赖如何降低生产成本并保障洪都拉斯咖啡的未来。 音乐由我的叔叔延斯·温德尔博制作。

In this episode, I talk with Ida, the founder of Tøllefsenhjørnet in Tromsø, about her journey from working in some of Norway’s pioneering coffee shops to opening her own coffee shop and natural wine bar. Ida shares stories from her years at Tim Wendelboe, where she eventually became wholesale manager, and how her experience in specialty coffee shaped the way she approached her own business. We discuss her decision to return to Tromsø, reconnect with her family roots, and revive the building where her great-grandfather and grandfather once ran Tøllefsen Kolonial. Starting the business came with significant financial and personal challenges, from renovating the space on a tight budget to surviving the difficult first year. Ida talks about the changes that helped turn the business around, including longer opening hours, introducing simple food options, and her homemade pumpkin spice latte syrup. We also discuss the realities of running a coffee shop in Norway, where high labor costs make profitability particularly challenging. Despite the challenges, Ida has built a strong team and a welcoming place where coffee, wine, and community come together. Music by my uncle, Jens Wendelboe.

In this episode, I sit down with Yurany, the farm manager at Finca El Suelo in Colombia, and the daughter of Elias and Bellanid at Finca Tamana. We reflect on a year of farming under the Biofilia Project and discuss the challenges and progress of managing the farm using 100% biological techniques, without synthetic fertilisers, pesticides and fungicides . The year brought extreme drought and intense sunlight, highlighting the importance of shade trees for protecting coffee plants and soil. We also discuss the difficulties of establishing new Sudan Rumé coffee trees and the use of biological inputs such as compost, biochar, and soil drenches to improve soil health and plant resilience. Despite the challenges, the coffee quality has been very encouraging. Around 120+ samples from Finca Tamana and Finca el Suelo were cupped, ranging between 84 and 88 points, with clean, fruity, juicy and sweet profiles. Looking ahead, we discuss the importance of establishing shade before planting new coffee, as well as the farm’s new partnership with a new exporter named A Coffee Family, to improve milling, quality control, and shipping to Norway. Music by my uncle Jens Wendelboe.

在本集中，Tim与萨尔茨堡大学的植物学教授Andreas Tribsch进行了对话。Andreas既是植物进化专家，又是奥地利一家咖啡馆的合伙人，他带来了独特的视角，从生物学和系统学的角度深入解读咖啡植物。 我们深入探讨了咖啡的历史，讨论了阿拉比卡咖啡（Coffea Arabica）大约在35万至60万年前如何在埃塞俄比亚高地演变为一个咖啡物种。Andreas解释了阿拉比卡咖啡的遗传复杂性，它是咖啡家族中唯一的四倍体物种，并指出其狭窄的遗传基础使其相较于其他驯化作物既独特又脆弱。 我们的对话还涵盖了气候变化对野生咖啡种群的潜在影响，以及咖啡庄园多样化在确保长期韧性方面的生物学重要性。 音乐由我的叔叔Jens Wendelboe提供。

In this episode, I return to our Oslo studio to welcome back a very special guest: Stephanie, our Espresso Bar Manager, who has been an essential part of Tim Wendelboe for 15 years. As the person responsible for training our baristas and overseeing the daily operations of the espressobar, Stephanie is the heartbeat of our retail experience. We discuss the impact of being ranked 2nd in the world on the 2026 "The Worlds 100 Best Coffee Shops" list, a recognition that has brought a surge of tourists and high expectations to our 50-square-meter space. Stephanie explains her philosophy on hospitality. While she always strives to make every coffee an exceptional one, her main goal is to make every guest feel seen and comfortable, as if they are entering her "living room". Looking ahead, Stephanie and I discuss the challenge of maintaining our quality while managing long lines and trying to live up to our guests expectations. For us, success isn't about opening more locations, it is about perfecting the one we have and ensuring that every cup remains a true reflection of the farm it came from. Music by my uncle Jens Wendelboe.

在本期节目中，我来到洪都拉斯的马卡拉，拜访Finca El Puente，与Moises Herrera面对面交流。Moises和他的妻子Marysabel Caballero是世界知名的咖啡生产者，我们自2010年起便与他们合作。他们的运营非常专业，从种子到最终出口的咖啡豆，每一个环节都通过他们自己的湿磨和干磨厂进行管理。 在对话中，Moises分享了最近两次收获的严峻现实。2025年的作物受到霜冻的严重影响，一些农场约50%的咖啡受损，为了保持品质，他们不得不将咖啡豆分拣多达十次。 我们还讨论了我们在他们土地上开展的TW生物项目的第一年。Moises解释了从使用农用化学品和合成肥料转向利用遮荫树和土壤微生物的生物解决方案所需的思维转变。 展望未来，Moises和Marysabel正专注于整合他们的咖啡品种，并增加农场中遮荫树的数量。他们现在每年种植约10,000棵遮荫树，以保护咖啡免受压力，并支持当地野生动物。这个过程需要耐心，但对他们农场的未来至关重要。 音乐由我的叔叔Jens Wendelboe制作。

In this episode, I travel to the top of the Tecapa volcano in El Salvador to sit down with Diego Baraona, a fifth-generation coffee producer and the owner of Los Pirineos farm. Diego took over the family business in 2020 after his father passed away and he has since become a vital partner in our mission to produce more resilient and mindful coffee. In our conversation, we focus on the progress of the TW Biological Project, an initiative we launched together in 2023 with the goal of transitioning his farming practices toward a regenerative model over a ten-year period. Diego explains how he has managed to drastically reduce his reliance on chemical fertilizers and herbicides, cutting his annual input costs from nearly $100,000 down to just $12,000. This was achieved by building aerobic bioreactors to grow beneficial microorganisms and fungi, such as mycorrhizae, to restore the natural biology of the soil. We discuss the critical role of shade trees, the use of traditional varieties like Pacamara and Bourbon, and his recent experimentation with new genetics like Geisha from Malawi and Arara from Brazil. Beyond the technical information, Diego reflects on the shift in mindset required to be a modern producer: having the patience to let the ecosystem heal and the desire to create a farm that is not only a source of high-quality coffee, but a thriving home for local biodiversity. His optimism after seeing the first visual improvements on the farm is a promising sign that the path toward regenerative agriculture is the right one for the future of specialty coffee. Music by my uncle Jens Wendelboe.

本期节目是在C. Dorman杯测实验室“现场”录制的，当时Tim于一月份在肯尼亚，为了品尝和挑选咖啡进行采购。 正如我们的许多听众和追随者已经知道的，我们更倾向于多年来直接与农民合作，以提高他们咖啡和农场的质量。由于肯尼亚咖啡行业的组织方式，这是我们采购的唯一一个我们没有与单个农民建立直接关系的产地。 这是因为大多数最好的咖啡来自小农户，他们将咖啡樱桃卖给合作社，在那里咖啡被集中起来进行加工和干燥。 因此，在肯尼亚购买咖啡与我们习惯的方式有些不同，Tim每年都会访问肯尼亚，品尝数百个咖啡样品，以做出每年的选择。 请收听Tim关于肯尼亚咖啡品质以及他在肯尼亚采购咖啡的方法的想法。

As the year comes to a close, I sit down with Ben Symes, our wholesale manager, to reflect on 2025 and look back on what has made this year special. In this episode, we talk about the farms we work with around the world, reflect on the 2025 harvests, the coffees that stood out to us, and the relationships we continue to build with the people who produce our coffees. We also share highlights from our projects this year, including our biological farming initiative, producing long-format films from the farms, and following the achievements of our team. Alongside the farms, we look back on experiences that made 2025 memorable: being recognized 5th on the 100 Best Coffee Shops list, celebrating Stephanie’s 15-year anniversary and Ben’s 10 years with the company, traveling to inspiring coffee events and destinations, and, for the third year in a row, receiving the Sprudgie Award for Best Coffee Podcast, an achievement we are truly grateful for and could not have done without the support of our listeners. Above all, we want to thank you for supporting us. Every day we strive to make the coffees we roast and share as good as they can be, and we look forward to sharing more great coffee experiences with you in 2026.

In this second episode with Tom Hopkinson, Head of Coffee and Customer Success at ROEST, we continue our conversation about roasting, technology, and the development of modern sample roasters. If you haven’t listened to Part 1 yet, we recommend starting there to get the full story of Tom’s background and the origins of our collaboration with ROEST. In Part 2, we dive deeper into how roasting practices have evolved, the challenges and possibilities of automation, and the way ROEST approaches innovation in both hardware and software. Tom shares his perspective on where roasting technology is heading, what roasters still misunderstand, and how better tools can lead to better coffee. Tune in if you are interested in roasting, sample roasters, and the future of coffee technology. Learn more about ROEST on their website here: https://www.roestcoffee.com/ Music by my uncle Jens Wendelboe.

在这两集节目的第一集中，我与ROEST的咖啡与客户成功主管Tom Hopkinson坐下来，深入探讨了咖啡烘焙。Tom通过开一家咖啡馆进入了咖啡行业，而当时他完全没有经验。这家咖啡馆经营了不到一年，但他对咖啡的热爱却与日俱增。之后他去Prufrock工作，在那里学到了咖啡的基础知识，然后搬到都柏林专注于烘焙。后来，他继续在柏林发展，与The Barn和Five Elephant合作，并为Barista Hustle编写课程和教育内容。两年前，Tom决定安定下来，搬到挪威加入了ROEST。 我与ROEST的合作始于大约12年前，当时创始人之一Sverre向我和Morten Wennersgaard（来自Nordic Approach）展示了他的硕士论文。Sverre的目标是开发一台1公斤的家用烘焙机，但Morten和我都认为这样的烘焙机没有商业需求。那时，我们都对市场上传统样品烘焙机的局限性感到沮丧，并希望为开发更好的产品做出贡献。因此，我们建议Sverre开发一台现代样品烘焙机。几年后，p100样品烘焙机推向市场，并从此取得了巨大的成功。 在本集中，Tom和我讨论了ROEST样品烘焙机如何从那些早期原型发展到今天的样子。我们讨论了技术的改进、从手动到更自动化流程的转变，以及这些创新如何使烘焙的一致性比以往任何时候都更容易实现。Tom还分享了他对ROEST与其他样品烘焙机的区别的看法，以及该公司如何帮助影响了更广泛的烘焙行业。 如果你对烘焙、烘焙机技术以及当今咖啡界最具影响力的样品烘焙机之一的背后理念感兴趣，请收听本期节目。 这是两部分的第一部分，第二部分即将推出。 了解更多关于ROEST的信息，请访问他们的网站：https://www.roestcoffee.com/ 音乐由我的叔叔Jens Wendelboe提供。

In this episode, I sit down with Benjamin Paz, a coffee producer from Santa Bárbara, Honduras, and one of the key people behind San Vicente, a coffee exporting company working with over 600 producers in Honduras. His role is to connect producers with buyers, helping to build lasting and healthy relationships that allow both farmers and roasters to grow together.Benjamin’s family has been in coffee since the 1950s, but it was through the Cup of Excellence that they became closely tied to the specialty coffee world. He has since won the competition twice himself, in 2022 and 2024, and continues to inspire producers with his belief that hard work makes anything possible.In our conversation, Benjamin talks about the challenges producers are facing today, from unpredictable weather to pests appearing in new areas, and the importance of keeping workers in the country to secure the future of coffee production. He explains the role of the “middleman” in specialty coffee – helping farmers improve their processing, define a strategy for their farms, and find long-term buyers.Benjamin also shares his personal reasons for buying his own farm, running a coffee shop, and starting a roastery – to truly understand the producers’ perspective and to bring the benefits back to the community.Looking ahead, Benjamin is also part of our TW Biological Project and our ten-year plan to transition all the farms we work with towards regenerative agriculture. His farm is one of the pilot sites where we are already seeing promising results: reduced costs, renewed excitement among workers, and a clearer picture of what the land needs in terms of shade trees and biodiversity. With Benjamin’s involvement, we hope this knowledge can spread further in Santa Bárbara, creating a stronger and more sustainable coffee community. Music by my uncle Jens Wendelboe.

In this episode, I sit down with Yurany Roa Sanchez, the daughter of Elias Roa and Bellanid Sanchez, the owners of Finca Tamana in Colombia. She grew up surrounded by coffee, first on her parents’ original farm in Acevedo and later at Finca Tamana in Pital, Huila. Now 26 years old, Yurany has a degree in International Business and although her original plan was not to work with coffee, she eventually changed her mind. Today, she manages her own farm while also helping her parents at Finca Tamana and assisting me with my farm, Finca el Suelo, which is located right next to theirs. To manage Finca el Suelo, Yurany works closely with Lalo Perez Varona and Ana Tejedo from Biofilia, who has been supporting us with knowhow since March this year. In this episode, we talk about what Yurani have done so far, the challenges she has faced in coffee production this year – such as finding enough workers during harvest – and her ambitions for the future. Yurany also shares her pride in her parents and their constant drive to improve and develop, as well as her own plans for her farm, Finca Tamana, and Finca el Suelo. Music by my uncle Jens Wendelboe.

In this episode, I talk with Håkon Rydningen, filmmaker and founder of Rammelaus. We have had the pleasure of working with Håkon for the past five years – he is the person behind many of our videos, including the subscription videos. In 2023, Håkon travelled with me to Finca Tamana in Colombia to film the daily life on the farm and document all the work we have done with Elias and Bellanid over the years. Earlier this year, he also joined me on my annual trip to Honduras and El Salvador, where he filmed at Los Pirineos, Finca el Puente and Finca Nacimiento. In this episode we talk about Håkon’s background in film and photography, his relationship with coffee. Håkon has been a coffee enthusiast for quite some time which opens up for a conversation about what he knew about coffee before we started working together, and what his experience with coffee is today after seeing how coffee is produced. Håkon shares his thoughts on what it was like to be a “fly on the wall” during our trips to origin and how spending time on coffee farms changed his perspective on what quality coffee really means. We also talk about the similarities between filmmaking and coffee production, what Håkon has learned along the way, and how he now views the work we do at origin. If you have not yet seen the videos from Finca Tamana or Los Pirineos, you can find them on our YouTube channel here: https://www.youtube.com/@TimWendelboeCoffee Music by my uncle Jens Wendelboe.

In this episode, I sit down with Damian from our team, who became the Norwegian Cup Tasters Champion in March this year. Damian works both as a barista in our espresso bar and as a roaster in our roastery, and he has been part of the team since 2023. We talk about his journey into coffee, how he ended up working with us, and what it is like to work in Norway compared to his previous jobs. We also discuss how he brews coffee at home, what motivates him to keep learning, and how he approaches tasting and quality control in his daily work. As part of his prize for winning the national championship, Damian travelled to Honduras to take part as a judge in the Cup of Excellence – a competition for high-quality coffees. He shares his impressions from visiting coffee farms for the first time, what he learned from producers like Jobneel, and how seeing the production side of coffee has shaped his perspective. This week, Damian will represent Norway in the World Cup Tasters Championship in Geneva. We talk about his goals for the competition, how he has been preparing, and what he has learned about himself through the process.Music by my uncle, Jens Wendelboe.

In this episode, I sit down with Lalo Perez to talk about biological agriculture and how it differs from conventional coffee farming.Lalo begins by sharing his background in coffee, and how a frustrating remark, that there is no good coffee from Mexico, sparked his journey into biological agriculture and led to the founding of his company, Biofilia.We discuss what biological agriculture actually means, why it is needed, and how coffee farming must evolve in response to climate change. Lalo explains how farmers can make the shift in a practical and meaningful way, with a strong focus on bringing life back into the soil.We also speak about the commitment I have made to the farmers we work with: within ten years, all the coffee I purchase must be grown biologically without the use of harmful fertilizers and agrochemicals.All of them have agreed to take part in this transition, and we have launched pilot trials on six farms as part of what we call the "TW Biological Project". In these trials, we compare biological and conventional farming practices side by side in order to assess their impact over a three-year period.Lalo and his team at Biofilia are key partners in this project, and we are working closely with them to implement trials on all the farms we collaborate with.We talk about the changes we hope to see, and how we are working together to reach our long-term goals.Music by my uncle, Jens Wendelboe.

The biggest project we are working on right now is what we call our "TW Biological Project". Our goal is that all the farms we buy from in 10 years will be practising regenerative and biological farming. We are currently testing this on six farms in latin-America, where we are comparing biological farming techniquea to how they are currently working (conventional farming) on two similar areas of each farm to see what the results will be within three years. We are discussing the results we expect and how we plan to work to reach our goal. In this episode, I sit down with Maren from our team. Maren has worked with us since 2021, having previously worked as both a barista and a coffee roaster, before moving to Italy to complete her Master's degree in local development. She has now finished her degree and is currently our project coordinator for sustainability. She is leading the development of our sustainability strategy and works closely with me and the farmers we buy from.We talk about regenerative agriculture, what it means and why it could be the future of coffee. We discuss topics such as biological farming vs conventional farming, sustainable consumption, greenwashing, certifications in coffee, climate change effects , and labour on coffee farms.One of Maren's main focus right now is EUDR (European Union Deforestation Regulation). The main objective of the regulation is to uncover potential cases of deforestation related to coffee production, and end the supply of products on the European market that has contributed to deforestation. We need to map and have an overview of the farms we work with to verify whether or not deforestation or forest degradation has taken place, which is a lot of work – even for us, as we only work with a handful of coffee farmers.Music by my uncle Jens Wendelboe.

In this episode, I sit down with my good friend Stephen Vick during my recent visit to Kenya. Stephen shares his journey in the coffee industry, which began in Oregon, USA, and has since brought him to Kenya. Together, we reflect on how the industry has evolved over the more than twenty years we have both been a part of it. Stephen works for the Danish Coop, a grocery store chain in Scandinavia. He oversees their roasting and export of roasted coffee from Kenya to Scandinavia. He explains how his work in Kenya operates and the impact of exporting roasted coffee as opposed to unroasted coffee makes locally. We talk about the supportive barista community in Nairobi, where sharing knowledge has become more common and important for growth. We also discuss robusta coffee and the increasing interest in experimenting with new cultivars. Additionally, we talk about the rise of organically certified coffees in Kenya, which is still relatively rare but showing promising growth. Finally, Stephen shares what excites him most about the future of Kenyan coffee and the local coffee community.Music by my uncle Jens Wendelboe.

In this episode, I sit down with Ben Symes, our wholesale manager, to reflect on the highlights of 2024. We discuss our favourite coffees of the year, including the washed coffee from Tatmara and the Java from Finca Tamana, as well as developments on the farms we work with. Tim also shares insights from the farmer symposium he held in Honduras and our plans to help convert all the farms we work with to biological farming practices. This year brought many memorable experiences, such as time spent in Kenya with Klaus Thomsen, our pop-up at the Coffee Collective in Denmark, the Ljubljana Coffee Festival with James Hoffmann, and a special dinner at Noma to mark the close of our chapter with them. Being recognised as the best roastery by Roastful was a standout moment, made possible by the dedication of our team across every aspect of the business, from roasting and packaging to serving in the espresso bar and managing orders. But we would not be where we are without the hard work and dedication that all the coffee producers we buy from put in every year. Finally, we reflect on what it means to be the "Best Roaster" and look ahead to 2025 with new harvests and plans. Join us for a review of 2024 and a look at what is to come. Music by my uncle Jens Wendelboe.

In this episode, I am joined by our Wholesale Manager, Ben Symes, to answer your questions.This is the second part of our Q&A podcast episode, where we answer questions sent in by our followers. In this episode, we focus on your questions about brewing, as well as other topics such as coffee buying and origin.Music by my uncle Jens Wendelboe.

In this episode, I am joined by our Wholesale Manager, Ben Symes, to answer your questions. Earlier in October, we invited you to send in any questions you had for us. We received such a great response that we had to split the podcast into two parts. In this episode, Ben and I will be focusing on your questions about roasting and tasting. Music by my uncle Jens Wendelboe.

In this episode, I’m joined by Mats Fredheim Vidby, our roastery team leader and one of our dedicated coffee roasters, who has been with us since 2021.Our conversation this time takes a deep dive into Ethiopian coffee, focusing on how we select and buy coffees from the birthplace of coffee. We will be discussing the farms we work with, Echemo and Tatmara, and go in to details about the fresh harvest that has just arrived at our roastery. We will also provide updates on the latest developments at these farms over the past few years.Mats has come prepared with some interesting questions about Ethiopian coffees, and we have also gathered a selection of questions from our Instagram followers, which we will be answering at the end of the episode.Tune in to hear Mats and me talk about Ethiopian coffee and learn more about why these coffees are so special to us.Music by my uncle Jens Wendelboe.

In this episode, I am back at Diego Baraona's farm, Los Pirineos, in El Salvador, one year after our last recording. Since then, significant developments have unfolded both on the farm and in Diego's future plans. Having closely collaborated with Diego for nearly four years, and previously with his father, Gilberto Baraona, I've witnessed Diego's growth as a coffee producer firsthand. Taking over the farm after his father's passing, Diego has shown considerable progress. Last year, I organised a trip to Guatemala for the farmers we buy coffee from in Latin America - Diego, Moises, Marysabel, and Elias - introducing them to Josué Morales, a dedicated organic coffee producer. The aim was to inspire a shift towards organic cultivation, with my personal goal of exclusively buying organically grown coffee from Latin America within the next decade. Diego was particularly moved by this experience, with plans now underway to transition Los Pirineos into a fully organic farm in the coming years. Despite being a successful coffee farmer, Diego is planning to scale down his farm. He'll delve into the reasons behind this decision and shed light on the challenges he currently faces as a coffee producer. Looking ahead, Diego together with his mother, plan to open a hotel on his farm in the near future, offering coffee enthusiasts from all over the world an opportunity to visit his farm and delve deeper into the world of coffee. In terms of processing, there have been notable shifts in Diego's approach. While he previously experimented with various methods, he now primarily focuses on washed coffees. He will share insights into the reasons for this shift. If you stay until the end of the episode, Diego will answer questions submitted by you through our Instagram. To learn more about the Los Pirineos farm, visit our website. Music by my uncle Jens Wendelboe.

In this episode, I am joined by Muki Yeung, specialty coffee trader at C. Dormans in Kenya, to explore the current dynamics of Kenya's coffee market.With over a decade of experience working in coffee both in Australia, Brazil and Kenya,  Muki offers valuable insights into the evolving coffee buying process in Kenya. We delve into recent shifts in market dynamics and their implications for the available coffee selections. During my recent cupping sessions for purchasing coffees, I observed significant changes, and Muki shares her insights to the underlying reasons. We discuss Mukis theory on the decline in standout coffees, linking it to the high focus on efficient production methods and the growing use of hybrid coffee varieties. We talk about the potential impact of these changes on Kenya's coffee industry and brainstorm strategies to reverse this trend.As Muki prepares to transition from C. Dormans to managing multiple coffee estates, she aims to establish best practices for coffee production in Kenya, including sustainable water management post-fermentation. Our conversation also touches on why many buyers still perceive cooperatives as the primary source of the best coffees.We conclude by acknowledging our shared belief that paying a higher price for coffee is essential, and that we have to continue to reward people for producing high quality products. Failing to do so makes it challenging to maintain quality standards.Music by my uncle Jens Wendelboe.If you are interested in learning more about coffee pricing, you can check out the "The importance of transparency in coffee — A conversation with Coffee Collective (#15)". You find it here: https://timwendelboe.no/2023/10/the-importance-of-transparency-in-coffee-a-conversation-with-coffee-collective-15/

In this episode, I have the pleasure of sitting down with my friend Kennedy Keya, director of trading and operations at C.Dorman in Kenya.Join us as we delve into our coffee-buying process in Kenya today.In the past year, there have been significant changes in how the coffee market operates in Kenya. Previously, companies like C.Dorman were involved in multiple stages of the coffee production process. However, new regulations now limit companies to performing just one role within the coffee value chain. Kennedy, representing C.Dorman, shares valuable insights into how they are adapting to these changes and discusses the potential impact of these changes on the future of the coffee industry in Kenya. We also discuss what makes Kenyan coffee so exceptional, delving into the factors that contribute to its unique flavor profile and why prices for Kenyan coffee tend to be higher compared to those from other countries.Kennedy also share some of the challenges that have led to a decline in coffee production and quality in Kenya in recent years, offering thoughtful perspectives on potential solutions to reverse this trend.Music by my uncle Jens Wendelboe.

In this episode, I sit down with Ben Symes, our wholesale manager, to reflect on an eventful 2023. Join us as we discuss how our espresso bar has been a pivotal part of our growth this year and how we have managed to grow the production in our roastery to an all time high. We also delve into our partnership with Noma in Copenhagen. Celebrating a decade of collaboration, this year we took a significant step in evolving the way Noma serves coffee, and I'm excited to share these developments with you. Find out which coffees were our personal favourites this year and what developments have taken place on each farm we buy from. We touch on some tougher topics, such as the rising costs impacting coffee farms, including fertiliser and labour expenses and how migration is a threat to coffee production in Central-America. I'll also share insights from one of my highlights of 2023, my recent trip to Guatemala, focusing on our move towards organic practices across the Latin American farms we work with. To cap it off, Ben and I talk about what's on the horizon for 2024, including our participation in the "Best Roaster Competition," the 'World of Coffee' in Copenhagen and the upcoming launch of the next harvest from Finca el Suelo. Links mentioned in this episode:Video: Our Roastery TimelapsePodcast: Coffee in Kenya - A conversation with Morten WennersgaardVideo: Lance Hedrick’s video on the Noruego being served at NomaVideo: Noma’s instagram reel on how they now make coffee Music by my uncle, Jens Wendelboe.

In this episode, I'm thrilled to introduce you to Negussie Tadesse, the man behind Tatmara Coffee Plantation in the historic region of Kaffa, Ethiopia - a place many consider the birthplace of coffee. Join us as we explore Negussie's inspiring story: from his initial journey into coffee farming to the enormous task of establishing Tatmara Coffee Plantation in 2010. We discuss our collaboration with Belco, the company that first introduced me to Negussie and why my first visit to Tatmara in 2018, coinciding with Ethiopia's opening for direct sales, was a significant milestone. We also talk about why I always seek to establish direct relationships with the producers we buy from and the benefits of having a shared vision of continual improvement. Negussie also opens up about a challenging year when rains devastated his crop, providing a glimpse into the realities of coffee farming. Looking ahead, we'll hear about his future aspirations for Tatmara and the challenges he anticipates in consistently producing high-quality coffee. Music by my uncle Jens Wendelboe.

Join me as I sit down once again with Andreas Hertzberg for the second part of our conversation celebrating my 25-year journey in the coffee industry. This episode is a deep dive into the genesis of my own company and how my vision, encapsulated in a business plan from 2006, has grown into the reality that is Tim Wendelboe AS today. As we commemorate the opening of my coffee shop in June 2007, Andreas and I discuss the story of how I developed my approach to sourcing green coffee and the evolution towards roasting lighter, flavourful profiles that we have become know for. We also reflect on the digital revolution and how the internet has become the most significant innovation in the coffee landscape over recent decades, reshaping everything from consumer engagement to educational outreach. Lastly, we touch on the meticulous journey of enhancing the quality of our coffee, a quest that has been at the heart of everything we do. Music by my uncle Jens Wendelboe.

In this special episode, I celebrate my 25th year of working in the coffee industry. Joining me for this reflective chat is my good friend Andreas Hertzberg, the Co-founder of Nordic Approach and the chairman of our company's board. We retrace our steps to the early days at Stockfleth’s and Solberg & Hansen, reminiscing about our shared journey – a journey filled with mutual learning, inspiration, discovery and being part of the development of modern coffee culture in Norway. I dive deep into my inaugural competition, and together, Andreas and I discuss why the 2002 World Barista Championship holds such a pivotal place in my professional journey. We explore the 'Cup of Excellence' and its impact on coffee pricing dynamics. The importance of transparency, the moral obligation of paying our producers a commendable price, and how the ‘Cup of Excellence’ has influenced these practices. We then take a nostalgic trip down memory lane, discussing the historical significance of the Nordic Barista Cup and the Nordic Roaster forum. Sit back and join us in celebrating this silver milestone in the realm of coffee. Cheers to a quarter of a century and hopefully many more to come!Music by my uncle Jens Wendelboe.

In this episode, I'm joined by Carolyne Lane, one of the driving forces behind restaurant Noma's celebrated tea and coffee programme. Having honed her skills over 5 years at Noma, Carolyne provides an in-depth look into the meticulous approach that defines Noma's unique coffee service. We delve into how Noma, one of the worlds most renowned restaurants, has changed how they prepare and serve coffee since their beginning, and discuss the new brewing method we developed with them that was recently introduced in their service. Tune in and listen as we discuss the fundamental distinction between a restaurant serving coffee and a coffee shop serving food. We further contemplate the importance of context in the coffee experience; is it solely about the most pronounced flavours, or can subtlety and body be equally impactful? Wrapping up our conversation, we address the much-speculated topic of Noma's future. Join us for this insightful exploration into the intricacies of quality coffee within the setting of one of the world's most esteemed restaurants. Music by my uncle Jens Wendelboe.