I can’t recall having tasted a better lot of Pacamara from Los Pirineos, ever. In the recent years I have been really impressed with the quality of the Pacamara coffees produced by the team at Los Pirineos. Don’t get me wrong, I have always loved their Pacamara coffees, but I believe the quality from the trees and the processing have improved over the last years. For me, this lot of coffee has tasting notes like dark chocolate, tropical fruit & stone fruit, which I really enjoy. – Tim You can find the Los Pirineos Pacamara in our espresso bar in Grünersgate 1 in Oslo, or in our online store (link in bio). If you live in Norway, you can also get the coffee delivered home with @amoi.norge

When we roast coffee, there are many processes and quality checks that take place before the coffee is going out to our customers. Swipe to learn more ➡️ Would you like to try one of our freshly roasted coffees? Visit us in Oslo at Grünersgate 1 or visit our online store (link in bio).

Have you noticed that we have different coffees from the same farm from time to time? That is because it is different cultivars. Visit our YouTube channel (link in bio) to see the full video where Tim explains what a cultivar is. (T-shirts available in our webshop)

If you are curious to learn more about coffee, and want more insight on how we work, you should check out Tim´s podcast. We have episodes on different subjects like coffee processing, coffee roasting, green coffee sourcing, and tasting. Check out «Tim Wendelboe coffee podcast», available on apple podcast, spotify & podbean. (And a humble reminder if you like our podcast: we are nominated for "best coffee podcast" at the Sprudgie awards. Feel free to vote for us if you want: https://sprudge.com/vote The last chance to vote is tomorrow, Sunday the 8th of January)

Even though we are not able to buy directly from farmers in Kenya, we have still been buying from the Karogoto wet mill for many years. Learn more from Tim about our cooperation and why we buy from them (swipe➡️) If you would like to try the coffee from Karogoto, it is available both in our web shop and our espresso bar. You can also learn more about Karogoto and our cooperation on our website under Farms.

Do you want to drink better coffee at work? If you would like to have delicious coffee at your workplace, you should check out our office subscription. This is a flexible coffee subscription solution for business customers that would like to offer tasty coffee to employees and guests. We can help you select the right amount of coffee for your office size, and we send freshly roasted coffee at you desired duration. For this subscription plan you can adjust the amount of coffee over time if needed, as with the other subscriptions we offer, and it can even be paused if your office is closed for holiday for example. If you need help selecting equipment, we are here to help you. Read more on our website timwendelboe.no/office-coffee

Tim’s reflections on 2022, Part 5: In August I was able to attend the opening of @tollefsenhjornet in Tromsø, where one of our baristas and wholesale manager for eight years, Ida, has opened her own coffee shop in her hometown. Getting to help her realize her dream, and to see what a fantastic place she has created makes it one of the biggest highlights of the year. Another highlight that must be mentioned is of course the development on our own coffee farm Finca el Suelo in Colombia, where I am beginning to see clear results of many years of work, trial and error. In 2022, we finally had the opportunity to share coffee from @fincaelsuelo with you both in March and now in December. Even if the amount is still small, it is incredibly rewarding to finally start to see the results of the efforts, and to know that the methods I work with actually work. There are too many other highlights in the past year that should be mentioned, but you can tune in to our latest podcast episode for the rest. I´ll round off by thanking all of you who follow us here on Instagram, Facebook, Youtube and listen to our podcast. It means a lot to me and my whole team. Thank you very much for the year that has been, and I wish you all a happy new 2023. - Tim

Tim’s reflections on 2022, Part 4: A personal highlight for me was in March when my wife Cecilie and I had the honor of being Padrino and Madrina (Godfather and Godmother) for Diego and Derlin at their wedding at Finca Tamana in Colombia. Derlin is Elias and Bellanid's eldest daughter, and I got to know Diego many years ago when he joined me as an interpreter at Tamana. Since then, we have become very good friends and it has been a joy to follow the two on their way to where they are today. They are two wonderful, talented, and honorable persons and it was an absolute pleasure to celebrate their marriage and a big honor to be part of their Colombian wedding. In June we celebrated 15 years since we opened the doors to our espresso bar and coffee roastery, which is without a doubt a big milestone for us. We have developed a lot as a company since then, both in form, in size and not least in coffee expertise and quality. I have learned new things every moment of these 15 years and I still look forward to going to work every single day. A huge thanks to all our regulars and guests in the espresso bar and to all our subscribers and online shop customers for all the support over the past 15 years. You have made it possible for us to exist, but also thank you for being part of the development by continuing to visit us, by giving us feedback and motivate us to continue creating the good coffee experiences for each and every one of you. On the anniversary day itself, all the guests who came by our espresso bar could pay what they wanted for the coffee drinks, and the sales went to the construction of a wet mill at Tatmara coffee plantation in Ethiopia. A project that will be finalized in 2023. Thanks to the generous contributions from our guests, we received a total of 5,200 USD that day which goes uncut to the project. It will be incredibly exciting to see what quality Negussie can produce with his coffees when he soon has the opportunity to wash and process the coffee in different ways. I recommend you to listen to our podcast episode with Anders Valde, one of our regular guests, where we look back on our 15 years. (Continues in the next post)

Tim’s reflections on 2022, Part 3: The coffee year 2022 has been fantastic. If you listen to the latest episode of our podcast "Tim Wendelboe coffee podcast", our wholesale manager Ben and myself make a summary of all the coffees we have had in 2022, which in my opinion has been a very good coffee year. I have worked long-term on quality-increasing measures with all the farmers we work with, and the results of this become clearer and clearer every year. All the coffee farmers we work with have put in enormous effort and professional pride in their work, and that results in a fantastic result in the cup of coffee that we and our customers have drunk in the past year. Without their efforts and expertise, we would not be sitting here looking back at what, for me, may have been the best coffee year in the company's 15-year history. A big thank you to and with the deepest respect to James Mugumo Munyiri, the farmer of Kiahia who sadly passed away in the beginning of this year. A big thank you is also sent to Marysabel and Moises at the Caballero farm in Honduras, Elias and Bellanid at Finca Tamana in Colombia, Diego and Fabiola at the Los Pirioneos Farm in El Salvador, Jobneel and Fany at the Nacimiento farm in Honduras, Negussie at the Tatmara farm in Ethiopia, all the farmers at the Karagoto wet mill in Kenya, Kahlid at the Echemo farm in Ethiopia, and all the other farmers, co-operatives, exporters and partners we have done business with throughout the year. I am grateful for the work you put into producing quality coffee that we can share with our guests and customers. I look forward to continuing the coffee collaboration with you in the coming year. (Continues in the next post)

Tim’s reflections on 2022, Part 2: This has also been the year in which customer behavior for the purchase of coffee beans has changed and in which the world has received an enormous digital boost, which means that the expectations of us as a company are just as high for the operation of the online store and website as there are for the quality of the coffee we roast and produces. This development is happening extremely quickly, and our aim to not only deliver exceptional service in our espresso bar, but in all parts of the business, has been tested to the limit when it comes to the digital platforms. Fortunately, I have had a team around me who are not only impressively skilled in all the different fields we need, but they are also extremely willing to learn and change. We have gained more expertise in the administrative and digital areas, which has strengthened that side of our business. The bar team is able to deliver the same high level of coffee and service in the espresso bar, regardless of whether it is abnormally quiet or surprisingly busy, and there is a queue out the door. The team at the roastery has delivered freshly roasted coffee within our quality parameters, regardless of whether we have had 7 or 22 batches of coffee to be roasted and packed in one day. We have evaluated every part of our business along the way, continuously tested new ways of working, and together found what is now beginning to look like a clearer direction towards the new normal for us. We have found a good and well-functioning new normal, and I have my team to thank for that. Those who have been involved for many years have ensured the continuity and experience we need to maintain the level we want to achieve in everything we do. All the new team members who came on board this year have added new energy and experience. Together we have been able to continue our legacy of working environment and culture, and most importantly the service culture towards our guests and all customers, regardless of whether it is physical or digital visits. I am very grateful and proud of that. (Continues in the next post)

Tim’s reflections on 2022, Part 1: 2022 has been a year with many highlights for me. A year of adjustment and learning, exceptional coffees and personal highlights. The most important thing first; 2022 has been a year where we have really felt gratitude towards all our customers, especially guests and regulars in the espresso bar, and all our faithful coffee subscribers. It has contributed to stability in a year where we thought we were going back to normal after a two-year global pandemic where everything was different. 2022 became a year in which we realized that we had to find a new normal. We had to figure out how to adapt, while safeguarding our core values that have remained unchanged for 15 years. At the same time, we managed to implement the experiences from two pandemic years with a steep learning curve on the business side itself and running a company. For me, who is motivated by development, it has been exciting, but also a little scary. We have navigated in more unfamiliar waters where the visiting patterns of our guests in our espresso bar have changed, and we can no longer fully rely our planning on the experiences of previous years. The typical busy hours in the espresso bars are not quite the same as before, for example the escalation towards Christmas has been very predictable every year until 2019. However, this year which was supposed to be the first "normal year" after the pandemic, nothing has followed the normal pattern. The abnormal patterns made it more challenging to plan, both the production of roasted coffee, but also opening hours and staffing. (Continues in the next post)

Listen to Tim and Ben’s summary of the year that has been, and some thoughts for the year ahead. Coffees, coffee prices, our company, Tim’s highlights and much more. Search for “Tim Wendelboe Podcast” wherever you listen to podcasts, the episodes can be listened to for free. Music as always by my uncle Jens Wendelboe🎶