Still can’t find words, feeling soo happy. This is life 🤎

He is here. And he is everything I have dreamed about. Quinn Alm Leighton 1/10/21 23:41 🤍 Me and @mrstephenleighton are the happiest people in the world right now. A big thank you for the beautiful delivery by Anna and Elise at @bbsodertalje . After 1,5h of the pushing phase, I received Quinn with my own hands. The latent phase went for 19 hours but as most of the opening phase went fast at home, all pain relief I used was heat and breath. Steve took every single contraction with me and calmed me down at every rest. So amazed by the body and so lucky to get to experience pregnancy and labor. Welcome, little one! You hold my whole heart.

252 days of growing you in here. EDD + 5 and we are very much longing to have you out here with us! 🌍

Thank you @gustavgrall for taking these great pictures for @radochron . I wished I stood in the café entrance pouring our guests coffee every day!

Steve 💗

Drank a Kamwangi from Kenya that rested just over two weeks at the café and it is as close to the perfect version of the coffee I ever got. It is such a “warm” taste profile, and the high acidity is working in a true symphony with the rest of the, vibrant yet sweet, taste profile. Main flavours are strawberries and mature pink grapefruit (like when you heat it up in the oven), still with that cooling finish. The raw coffee is phenomenal this year and we do know how to work with it after so many years of buying it, so resting isn’t the only reason per se it is good. That said, try it at home 😉

Week 40, exhilarated and a little nervous. 98.2% baked, but who is counting any way?

Don Mayo • Yellow Catuaí • Costa Rica. Late Saturday morning brewed by another roaster, @mrstephenleighton , for you. Pick your partner wisely.

Missing Ethiopia so insanely much. The coffee from Hunkute just landed the roastery, organic certified on our own for the first time. Last year, the import of it failed and couldn't be sold as organic. Ethiopia is maybe the trickiest country to work with, but also one of the countries I love visiting the most. I am not going to complain about how long I haven't been there, grateful for every time I have visited, but I really miss it… the people, the vibe, the food, the sunset. I and Steve are cooking injera at home sometimes, but I am very open to new recipes on DM if you have some ☺️ Pictures by @workchristiangustavsson for #manifestförbättrekaffe 🙏

What I am going to brew this weekend. Our Cascara* from Daniela, Pedro-Pablo and Pedro Rodriguez in Bolivia is back in stock and it is so crazy good. More raisin, wine-like and mature. And Lisa made a nice design for the bags. Here is one recipe I find tasty for it: Brewing equipment: Scale Teapot or some kind of vessel Strainer or some way of separating the cherries from the liquid. Ingredients: 90-94 degrees water 24 gram Cascara per liter of water How to: Pour the water over the cascara. Let it brew for 6-8 minutes, strain, and serve. In fact, we like this Cascara infused for even 8-10 minutes. It gets even more wine-like, the sweetness more raisin-like and the coffee cherry flavour more intense. *Cascara is the name of the outer skin of the coffee cherry. Cascara (meaning “husk” in Spanish) is the actual flesh of the coffee cherry, that has been dried and is tasty to drink as an infusion. Coffee is a cherry about the size of a cranberry. This is the flesh that surrounds the coffee seeds which is normally a waste product or is sometimes used as a blender in fertilizer. Historically people would drink the coffee pulp as an infusion, and it still occurs in Yemen and some other coffee-producing countries around the world.

I am so fascinated by the things that have been going on in my body and mind for the last 38 weeks… Being pregnant is more fantastic and overwhelming than I could ever imagine!

Out of office. Week 37 and it is time for me to go home and prepare for the little one to come. So exciting! I am planning to rest and prepare, fika everyday and make many jars of plum jam. . . . This is one of my favourite pictures by @christian_gustavsson for the book ☕️