Founded by World Barista Champion Tim Wendelboe in 2007, the roastery in Oslo has become a reference point for modern light roast coffee. From the beginning, the focus has been transparency, cup clarity, and improving quality through direct work at origin rather than through marketing or trends. The sourcing approach is built on long term relationships with a small group of producers, developed over many harvests. Coffees are chosen for cleanliness and structure, only washed, honey, and classic natural processes rather than heavily manipulated lots, with the goal of expressing variety, place, and farming skill as precisely as possible in the cup. In Oslo, the small coffee bar mirrors this philosophy: a pared down menu, quiet and tasting led service, and cups presented to highlight sweetness, structure, and aromatic clarity. It functions as the clearest expression of the roastery’s standards.

Roasting is very light and exceptionally controlled, giving cups that are sweet, clear, and finely structured with long, tidy finishes. Classic washed, honey, and clean natural lots from origins like Colombia, Ethiopia, Kenya, and Central America show distinct signatures in the cup, from gentle florals and citrus to red fruit and cane sweetness, with acidity drawn in precise lines rather than loud spikes. Packaging is simple and producer first, with farm or producer, variety, process, harvest timing, lot information, and roast date easy to find, and communication extends this clarity with straightforward notes and brew guidance that help the drinker connect flavor to place. Across seasons the profile holds its shape with impressive reliability, and several tastings have delivered truly memorable cups for their purity and balance.