Episodes
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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.
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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.
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Missing episodes?
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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.
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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.
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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.
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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/
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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.
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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.
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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.
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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.
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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.
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This episode takes a detour from our usual discussions about coffee, but trust me, it’s a conversation you won't want to miss. I’m absolutely thrilled to introduce you to a guest who has shaped my life in countless ways: my Uncle Jens Wendelboe. An accomplished composer, conductor, and musician, Jens is not just family, but an inspiring role model in brand building, career development, and a whole lot more.
In our conversation, we delve into the essence of building a successful career, navigating the challenges, and the rewarding experiences that come along the way. From his amazing experiences working with music legend Donna Summer, to an unforgettable encounter with Neil Armstrong, Jens takes us on a journey of discovery. We'll also discuss why sometimes, not saying no can open doors, the importance of quality control in any industry, and how I’ve applied these principles when setting up my own coffee business.
You can learn more about Jens on Spotify here and on YouTube here.
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Delighted to welcome you back to Part Two of my in-depth chat with the visionary behind the Caballero coffee farms, Moises Herrera. This episode holds an extra special treat as we are also joined by Moises' wife, Marysabel Caballero, a third-generation coffee farmer and a vital pillar of the Caballero enterprise.
In this episode, we retrace the steps that Marysabel and Moises took when they first embarked on their coffee journey. We explore their passionate resolve that saw them through a trying period in the early 2000s, where they nearly lost their farm and business.
Join us as we discuss their ascension to the coveted 'Cup of Excellence,' and analyse how this recognition has transformed their business and made a broader impact on the world of coffee. Learn straight from them the immeasurable value they place on hard work and loyalty, not only as the cornerstones of business success but as key ingredients to a fulfilling life.
During our conversation, the couple paints a vibrant picture of their business ethics, sharing the profound importance they place on relationships - with customers and farmworkers alike. They offer an intimate look into their daily operations, their diverse coffee offerings, their meticulous processing methods, and their incessant strive to elevate their craft every passing year. We also learn about their philosophy that the way forward for their farms are deeply embedded in its rich past.
Packed with enlightening narratives and insights, this episode is an intriguing story of the hard work and visionary thinking that animate the Caballero family's coffee farms.
You can learn more about the Caballero farm, on our website here.
Music by my uncle Jens Wendelboe.
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In this episode, I’m delighted to welcome a dear friend and esteemed coffee producer of the Caballero coffees in Honduras, mr. Moises Herrera.Moises is part of a family that has helped shape the high-quality coffee production industry in Honduras, and his stories and experiences are nothing short of inspiring.We journey through Moises’ own history in coffee, recalling when our paths first intersected. Our conversation takes us through the colourful spectrum of coffee varieties and on the unique challenges and rewards associated with each type. As we discuss labour dynamics, you’ll hear about Moises’ commitment to fair wages and profit-sharing – a testament to his belief in the value of every hand that helps create his product. We’ll also delve into a transformative drying experiment we conducted together, and you’ll hear Moises’ perspective on the trend of ‘Funky Coffees.’ This is an episode rich with the passion and complexity that drives the world of coffee production.You can learn more about the Caballero farm, on our website here.Music by my uncle Jens Wendelboe.
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In this episode, I am joined by Diego Baraona on his farm Los Pirineos in El Salvador.
I have been working with the Baraona family for many years. In 2020 our dear friend, pioneering coffee producer Gilberto Baraona sadly passed away. During his time leading Los Pirineos, Gilberto transformed his farm from being an average farm to becoming one of the most spectacular farms in Central-America. Following his passing, Gilberto's son Diego took over the running of the farm and today is continuing his fathers legacy.
In this wide-ranging conversation with Diego, we discuss our long-standing relationship, the different processes that Diego and his team manage on the farm, the challenges and opportunities of running a coffee farm in 2023 and more.
You can learn more about the Los Pirineos farm, on our website here.
Music by my uncle Jens Wendelboe.
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In this episode, I am joined once again by my good friend Morten Wennersgaard. Morten is one of the founders of Norwegian green coffee import company, Nordic Approach. He has been buying coffee in Kenya for a long time and even lived in Kenya for a small period when he started his company.
Our conversation this time focuses on Kenyan coffee, how it is grown and sold. We have both recently been in Kenya for the latest buying season and through our long running experience in working with Kenyan producers, we try to break down the ins and outs of coffee in Kenya.
Tune in and listen to Morten and I discuss how Kenyan coffee is grown and traded and find out why these coffees are our all time favourites.
Music by my uncle Jens Wendelboe.
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In this episode, I speak with Anja Bakken Riise, who is the president of Norwegian environmental and solidarity organisation Framtiden i våre hender (The future in our hands).
The organisation, which now has over 45,000 members, has been instrumental in promoting sustainability in Norway. Recent achievements include helping the Transparency Act come into effect; a law giving consumers the right to know how over 9,000 Norwegian companies safeguard human rights and ensure decent working conditions within their supply chains.
Anja and I have a wide-ranging conversation about coffee and sustainability, a subject that I believe is such an important topic in our industry and one that touches everybody, from farmer to consumer.
You can learn more about Anja by connecting with her on Instagram and about Fremtiden i våre hender on their website here.
Music by my uncle Jens Wendelboe.
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In this episode I’m joined by our wholesale manager Ben Symes.
For our final episode of the year, we’re reviewing the highlights of the past 12 months, in both our business and the wider coffee industry.
We discuss how our company has grown and evolved in the past year, my farm Finca el Suelo’s recent second harvest and plans for the project in 2023 and take a look back at this year's coffees.
We also cover changing coffee prices, organic farming and our 15th anniversary which we celebrated earlier this year. Brew yourself a coffee and enjoy our reflections as we approach the end of 2022.
Music by my uncle Jens Wendelboe.
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In this special episode, Tim swaps seats and becomes a guest on the show, handing over hosting duties to our customer service consultant, Sebastian Dyrdal.
To celebrate the launch of its second harvest, Sebastian and Tim talk about Tim's coffee farm project, Finca el Suelo.
Finca el Suelo is a 7 hectare farm located in El Vegon, in the municipality of El Pital in Huila, Colombia. Tim's goal with the project is to figure out how to raise coffee quality and increase production with regenerative biological farming practices, and hopefully inspire other farmers to do the same.
Listen to the full episode to learn about the work being done at the farm, gain an understanding of the project's background and why Tim is working there, along with what the future holds at Finca el Suelo.
Music by my uncle Jens Wendelboe.
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