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According to the legend, the 9th-century Ethiopian goat herder Kaldi discovered the coffee plant after noticing the energizing effect the plant had on his flock. He was so fascinated by these “magic” beans that he brought them home with him


Coffee production in Ethiopia is a longstanding tradition that dates back to dozens of centuries. Our coffee comes from the southern Ethiopian highlands, where the environment is perfect for producing amazing coffee, without adding anything to it. High elevations in the southern mountain region with deep soil and lush vegetation make for excellent growing conditions, where each contributing climate factor brings forth our coffees' quality and eminent taste. Our coffee beans are brought down from the mountains on donkeys, as this is the only way to transport them from the remote coffee areas. The beans are washed or dried before being shipped to Denmark, where we roast it in three different roast profiles.

1. Light

Lighter roasts have more acidity than darker roasts and is usually used for pourovers, like Hario, Chemex, and AeroPress. It can also be used for standard filter coffee.

2. Medium

Medium roast coffee has more sweetness and body than the light roasts. It is mostly used for espresso machines and French press, but it can also be used for pour over.

3. Dark

Dark coffee roast has well balanced bitterness and more body. It is normally used for espresso machines, French press and filter coffee.