Coffee means the world to us, and therefore we care a lot about where the coffee comes from. We carefully choose the partners we work with in order to ensure the best taste and quality of the coffee, as well as supporting the livelihood of the local farmers.

Our coffee journey begins at our partner’s farms and continues in our location in Middelfart, Denmark, where the coffee is hand roasted by our own coffee roaster, Malu, until you enjoy it at home on a Saturday morning.

Our Brazilian coffee originates from the Minas Gerais region of southeastern Brazil from the farm ASCARIVE. Ever since the royals of Portugal lived in Brazil, the city of Carmo de Minas has been a city of coffee farmers. With this fundamental dedication to premium coffee, ASCARIVE was founded in 2008. Their mission is to produce premium coffee that allows small farmers to increase their income, recognize the products’ quality, produce coffee from ethical correct standards and preserve the environment while garnering long-lasting sustainability.
Our Columbian coffee is from El Porvenir, a farm in the Huila region in Southwest Columbia. It was founded by the farmer Rubiangel Peña España in 1990, back when his farm was only 0.5 hectare. Since then Rubiangel has expanded to almost 3 hectares, where he grows quality coffee with his wife and three children. Rubiangel himself strives to improve sustainability and to preserve a good life for the farmers in the area. In this context, Rubiangel has been one of the men behind the ASPROCUBARRAL and is a board member at ”Cooperative of coffee Growers of Meta”, both of these organizations work with sustainability and conservation.
Our Kenyan coffee is handpicked at the RUMUKIA and KABARE farms in the Nyeri region in the Central Highlands of Kenya. The Rumukia Farmer’s Cooperative Society is made up of 8 washing stations, localized around the city of Mukurwe-ini. Rumukia has, very extraordinarily, their own team, which include a sample roaster and a professional cupper, who is controlling and ensuring the premium quality of the coffee at all times. The Kabare Farmer's Cooperative Society is similarly made up of 11 washing stations and is located in the city of the same name – Kabare. In 2017 one of Kabare’s coffees was ranked 4 on the Coffee Review’s Top 30 list, with 97 of possible 100 points The two farms, Kabare and Mukurwe-ini, are approx. 45 km apart.
Our Bolivian coffee beans can be traced all the way back to CIAPEC, a farm in the Caranavi region of Western Bolivia. CIAPEC is an association of 137 coffee producing families, who came together on the 3th of April in 2003. The families would no longer be a part of the industrial mass-production of coffee without any thought on sustainability at all. They are now highly committed to sustainability, but also to ensure that all farmers get fair pay, in order for them to take care of themselves and their families. CIAPEC wants to help the environment get back to its original form, with an organic orbit and a rich flora and fauna life. Therefore, CIAPEC stopped using toxins and restructured their production to be all organic. By committing to organic production and producing a high-quality coffee, they are able to deliver an outstanding and sustainable cup of coffee every time.
Our Peruvian coffee has its origin at the COOPAFSI farm in Cajamarca region in Northwestern Peru. Since the establishment of COOPAFSI’s in 1969, gender equality has been a key focus. This cooperative is very unique as they empower and promote women farmers and their roles in the industry. They developed a committee in 2016, which is responsible for distributing loans to the farmers. They have also created a computer lab that allows the farmers to keep track of the development in modern technology.
Our coffee beans from Costa Rica originates from the famous coffee growing region Tarrazu, which is widely acknowledged for its premium quality beans. Our beans can be traced back to the farm COOPEDOTA, which was founded in 1926 due to the fact that the farmers had a very small knowledge on agronomy. Back then, the coffee itself was sold through middlemen who took a big portion of the money to them self, and there were no factories (washing stations) nearby. Therefore, all the farmers were gathered under one department, where they could help each other and get good advice – and thus COOPEDOTA was founded.

Whole beans products


Store airtight

Whole beans last longer than grinded coffee and can last up to 3-4 weeks if the coffee beans are stored in the right way. We suggest that you store your coffee beans in an airtight canister, so the coffee avoids contact with air and in this way keeps the good flavor. In this regards you can for instance make use of a coffee canister or a glass canister.

Store in darkness

Store your coffee beans in darkness as this contributes to a longer durability of the product. It is especially important that you avoid storing your coffee in direct sunlight.

Keep cool

Store your coffee beans chilly, as heat has a negative effect on coffee and can shorten the durability of the coffee beans. Thus, a chilly storage can ensure that your coffee stays fresh.


You should always choose your coffee beans on the basis of your preferred brewing method. For instance, is espresso beans roasted in order to fit the pressure under brewing in an espresso machine, just with a more bitter taste and almost no acid. 
Are you more into some of the milk coffees like cappuccino, café latte, macchiato the coffee should have a certain strength in order for the taste not to disappear in the hot milk. Likewise, are some coffees more suitable for French press and filter coffee.  

Origin: Minas Gerais, Brazil
Notes: Chocolate, Hazelnut and Red Berries
Strength: Strong
Brewing: Only recommended Espresso

Origin: Cajamarca, Peru
Notes: Lime, passion fruit, dates and sugar cane
Strength: Strong
Brewing: Espresso, but can also be used as filter coffee and french press

Origin: Huila, Columbia
Farm: El Porvenir
Notes: Citrus, Almonds, Stone Fruits
Strength: Medium Strong
Brewing: Filter Coffee and French Press

Origin: Tarrazu, Costa Rica
Notes: Nuts, caramel, cherries
Strength: Medium Strong
Brewing: Filter Coffee and French Press

Origin: Nyeri, Kenya
Notes: Forrest Fruits, Plums, Apples, Sweet Chocolate
Strength: Medium
Brewing: Filter Coffee and French Press

Origin: Caranavi, Bolivia
Notes: Vanilla, Nuts, Melon and Pumpkins
Strength: Medium
Brewing: Filter Coffee and French Press