Nordic roast style is as simple as nature. Our first impulse to create a coffee is representing the character of the Country, Origin, Farm, Cultivation, Crop, and Variety. Against the mainstream opinion, the light roast (10min-14min) creates complexity in a cup of coffee. Sugar and acidity are more balanced and bitterness doesn't superimpose aroma.
It is important for us to act and operate sustainably with the producers from the green coffee producing countries of the world. Coffee is largely produced in very poor developing countries and is the only source of income for most people there. Green Coffee is a raw material traded on the New York Mercantile Exchange (market price per KG coffee of about USD 2.10) which makes the world market price traded for green coffee depends on exactly this market price. Due to the oversupply of particularly bad coffee qualities that are bought and marketed by the large industrial roasters, coffee farmers can only sell their particularly high-quality quantity undervalue.
There are three main preparation systems. Each single one can be different from country to country and origin to origin. These preparations are developing different amounts of ingredient types during the process. For the roasters it is important to know what kind of preparation the coffee goes through because he can orientate on his experience and statistics to develop a new coffee.
Ecological cultivation is more important than ever. Therefore, we decided to visit farms, collectives, and washing stations around the world. Focusing on the Latin American market we learn the differences between regular and ecological cultivation. The huge differences are the cultivation itself. Regular monoculture cultivation is bad for biodiversity, work rights, and rainforest deforestation.