Shipping for only 39,-
Shipping for only 39,-
A micro coffee roastery in Trondheim, Norway
Currently roasting
Huehuetenango · Altitude: 1700 m
Varietal: Villa Sarchi
Process: Fully washed
Producer: Axel Palacios · Finca Los Suspiros
Cupping notes: Clean and balanced with fruit sweetness and floral lift
Flavour: Oranges, Apple Blossom, Caramel
Description
This Villa Sarchi comes from Finca Los Suspiros, a family-run farm in the highlands of Huehuetenango, Guatemala. Now operated by fourth-generation producer Axel Palacios, the farm benefits from high altitude, fertile soils, and a stable microclimate that allows cherries to ripen slowly and evenly.
The coffee is selectively hand-picked and processed using a fully washed method. After pulping, the coffee is fermented for around 24 hours, thoroughly washed, and patio-dried with frequent raking to ensure even drying. This careful approach prioritises clarity and balance in the cup.
Villa Sarchi, a natural mutation of Bourbon, is known for its sweetness and aromatic potential at higher elevations. In this lot, it expresses itself with bright red fruit and citrus notes, supported by caramel sweetness and soft milk chocolate. Delicate florals add lift without overpowering the cup.
The result is a refined and composed coffee with vibrant yet controlled acidity and a clean finish. Best suited for filter brewing, where its structure and elegance can fully shine
Halo Berti · Yirgacheffe
Altitude: 2,100–2,300 m
Varietal: JARC 74110, JARC 74112, local landraces
Process: Fully washed
Cupping notes: Bright and juicy with fragrant florals
Flavor: Peach, bergamot, honey
Description
This washed lot comes from smallholder farmers in Halo Beriti, a village in Ethiopia's Yirgacheffe region, and was processed by Bemen Coffee at the Gedeb Banko Taratu washing station. It is a classic Yirgacheffe: elegant, floral and full of fruit.
Grown at 2,100–2,300 meters above sea level, the coffee develops a delicate and aromatic profile. In the cup, it shows ripe peach, bergamot and honey, with a bright, juicy acidity, a tea-like elegance and a smooth, clean finish.
A light and fragrant coffee that is perfect for a calm morning brew or an afternoon pour-over.
Medium Roast · Peru & Uganda
Profile: Classic, rounded and easy-drinking
Flavour: Chocolate, fig, vanilla ice cream
Description
Trondheim Special is our medium-roasted everyday blend, created for those who prefer a fuller and more classic cup than our lighter single-origin coffees.
Built from high-grown coffees from Peru and Uganda, this blend is roasted a little deeper to bring out more body, sweetness, and comfort in the cup. Expect a smooth profile with notes of chocolate, fig, and vanilla ice cream, supported by a medium body and a soft, familiar finish.
This is not a heavy dark roast, but a more developed and rounded coffee designed for broad appeal. It works well as filter, French press, moka pot, and holds up nicely with milk.
An all-day, everyday brew for those who want something reliable, balanced, and easy to enjoy.
Kianderi, Kirinyaga · Altitude: 1,650–1,800 m
Varietal: SL-28, SL-34, Ruiru 11, Batian
Process: Washed
Cupping notes: Bright acidity, balanced and expressive
Flavour: Blackcurrant, yellow stone fruit, brown sugar
Description
This washed coffee comes from the Kianderi Factory, just outside the town of Kerugoya in Kirinyaga County, at the foothills of Mount Kenya. The washing station is part of the Inoi Farmers’ Cooperative Society and receives cherries from around 900 farmer members, who return the cherry pulp to their farms as fertiliser after processing.
Grown between 1,650 and 1,800 metres above sea level in mineral-rich red volcanic soil, among the most fertile in Kenya, the coffee develops the clarity and depth the region is known for. The cherries are hand-sorted, pulped and fermented overnight, then washed, graded and dried for 10 to 20 days. In the cup, it shows juicy blackcurrant, jammy yellow fruit and brown sugar, with a bright acidity, a chewy texture and a balanced, sweet finish.
A classic Kenyan: bright, balanced and expressive from first sip to last.
Espresso Nostalgia
Blend: Arabica (Uganda, DRUGAR) and Canephora (Uganda King Robusta)
Varietal: SL14, SL28, Bourbon, Robusta
Process: Natural
Roast: Dark
Cupping notes: Rich, earthy and full-bodied, with no sharp acidity
Flavour: Dark chocolate, roasted nuts, toasted spice
Description
Espresso Nostalgia is our signature espresso, probably the best espresso in the world! It is a taste of southern Italy, built the classic way: Ugandan natural-process Arabica from the DRUGAR grade, paired with Uganda King Robusta.
Grown between 1,000 and 1,600 meters above sea level and dried in the fruit, the coffees bring natural sweetness and body. We roast them dark, applying heat with care to control the many chemical reactions that turn green coffee into espresso. The old Italian idea of a bold, comforting cup meets modern roasting technique. In the cup, it is rich and earthy with dark chocolate and roasted nuts, and the Robusta adds weight, a thick crema and a lingering finish. There is no unpleasant acidity.
A classic espresso, excellent in milk drinks. Perfect for a slow morning ristretto or the cappuccino you remember.
Blend: Arabica (Uganda, DRUGAR) and Canephora (Uganda King Robusta)
Varietal: SL14, SL28, Bourbon, Robusta
Process: Natural
Roast: Dark
Cupping notes: Rich, earthy and full-bodied, with no sharp acidity
Flavour: Dark chocolate, roasted nuts, toasted spice
Description
Espresso Nostalgia is our signature espresso, probably the best espresso in the world! It is a taste of southern Italy, built the classic way: Ugandan natural-process Arabica from the DRUGAR grade, paired with Uganda King Robusta.
Grown between 1,000 and 1,600 meters above sea level and dried in the fruit, the coffees bring natural sweetness and body. We roast them dark, applying heat with care to control the many chemical reactions that turn green coffee into espresso. The old Italian idea of a bold, comforting cup meets modern roasting technique. In the cup, it is rich and earthy with dark chocolate and roasted nuts, and the Robusta adds weight, a thick crema and a lingering finish. There is no unpleasant acidity.
A classic espresso, excellent in milk drinks. Perfect for a slow morning ristretto or the cappuccino you remember.
Visit Café le Frère
Our roastery is where sourcing, roasting, and tasting come together. Drop by to pick up coffee, talk brewing, or visit Café le Frère—our next-door neighbor.
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