Four small Swedish roasteries whose work we know personally. We taste through their week together every Tuesday, then choose what to send.
A two-person roastery in Sundbyberg working out of a converted bakery. Lindgren favours bright Ethiopian and Kenyan lots, roasted lightly enough that the fruit stays in the cup. Tuesdays and Fridays only — anything older goes home with the team.
1 bean this week →Morgon is the quiet one of the bunch. The roasting is precise, the labels are sparse, and the focus is on long relationships with a handful of producers in Colombia and Honduras. They send roast notes by hand on the side of every bag.
1 bean this week →Started by a former barista who moved south for the sea air. Vesterhav leans into structured washed coffees from East Africa with a slightly developed roast — clarity without austerity. Small batches, never more than 30 kg at a time.
1 bean this week →The northernmost roaster on our roster, and the most patient. Norra Bryggeriet works with comfort-forward Central American coffees — chocolate, nuts, gentle stone fruit. The kind of bag that disappears quickly on a dark January morning.
1 bean this week →