Veckans Kaffe


La Cabra Coffee Roasters

La Cabra Coffee Roasters

February 18, 2020

La Cabra is a modern coffee roastery based out of Aarhus, Denmark. Curious about what lay further down the coffee chain, La Cabra threw themselves into sourcing and roasting its own coffee in its own way since 2013. Part of the advantage of growing in a small town is a relative lack of external influence, allowing La Cabra to forge an honest and novel approach to coffee.

Recently the roastery have moved production to Copenhagen, where they are running their roasting in a lovely old warehouse in Frederiksberg.

This week we are featuring the following coffees at Djäkne:


Fazenda Bonfim - Brazil:

Creamy mix of milk chocolate and vanilla, and a deep dried fruit sweetness.


-Los Pirineos Washed Bourbon - El Salvador

A desert-like coffee, with heavy chocolate and butterscotch notes punctuated by a top note of fresh apricot.

-Altos Natural - Costa Rica

The iconic coffee from Mauricio Vindas, characterised by its distinct blueberry notes.

Hand brew:

-Gakuyuini AA Kenya
An intense and berry-forward Kenyan coffee, with a heavy ripe plum sweetness.
-Los Pirineos Honey Pacamara - El Salvador
Sweet and creamy lemon curd is balanced by the dryness of cacao nibs and a long hazelnut finish.

Morgon Coffee Roasters

Morgon Coffee Roasters

February 10, 2020

A new week means a new coffee at Djäkne kaffebar: Morgon Coffee Roasters from Göteborg:)

Besides being famous for their Speciality Coffee. Morgon Coffee is well known for their colourful and creative designed packages.

During this week we are happy to serve two totally different filter coffees and one espresso.

Filter 1: Coffee from Brazil with a round tone and taste of dark chocolate and hazelnut.

Filter 2: Kenyan coffee with taste of wild strawberry and a floral tone.

Espresso: The weekly espresso from Morgon has a Ethiopian origin and structured taste with peach and honeydew flavour experience.

Koppi Helsingborg

Koppi Helsingborg

February 2, 2020

During this week we are glad to serve coffee from our friends at Koppi Coffee Roasters in Helsingborg, Sweden.

-Koppi Santa Rosa- Costa Rica. Fully washed and dried on raised beds with flavours of marzipan, orange and milk chocolate.

-Koppi Nano Challa- Ethiopia. Fully washed, wet fermented, dried on raised beds. The coffee has tones of jasmin, sweet citrus and black tea.

-Koppi Red Clay- fresh and delicious espresso. An espresso with a rich mouth feel with notes of chocolate, nougat and caramel and a soft acidity. Matches perfectly with milk.

-Koppi Silent Shout- espresso with sweet chocolaty notes and a fruity floral complexity.

Prolog Speciality Coffee Copenhagen

Prolog Speciality Coffee Copenhagen

January 28, 2020

This week we feature Prolog Coffee at Djäkne Kaffebar. Prolog is a speciality coffee roaster from Copenhagen in Denmark and works only with passionate farmers who cultivate their coffee plants with dedication.

During this week we have three coffee sorts from different origins to choose from.

Villa Clabelina is a coffee from the Antioquia region in Colombia. This coffee is tasting green apple, nectarine and honey.

Our second coffee from Prolog is called Shyiria from Rwanda with tones of hibiscus, raspberry and black tea.

Last but not least we have en exciting coffee from Costa Rica. The Tres Milagros has notes of toffee, green apple and lemon

The Coffee Collective

The Coffee Collective

January 20, 2020

This week we are happy to present coffee from The Coffee Collective, Copenhagen Denmark.

Espresso Akmel: Ethiopian origin and full-bodied with a smooth, syrupy sweetness. Taste: tropical fruits, melon and nougat.

Filter Coffee Kieni: Intense sweetness and juicy acidity. Rich, mouthwatering with a complex aroma of blackberry, blueberry, and vanilla. Origin: Kenya.

Per Nordby

Per Nordby

January 12, 2020


Coffee beans from Nicaragua roasted in Göteborg. The El Cambalache is aromatic, spicy, pineapple, citrus, plum.

El Cambalache is a farm run by Samuel Zavala that has been in his family for 11 years. Per Nordby has been working with Samuel for five years and as a young agronomist Samuel uses both his family tradition and his own education to grow coffee beans on the farm. Samuel is in love with Maracaturra, a variety with big beans and when treated iright a unique fruity and spicy flavour. This lot is a honey process where Samuel pulp the coffee cherry and let it dry with muscilage. First one day in the sun on patios, then in the shade on tables for 12 days and finally 2 days in the sun on patios. This method is Samuels own and a result of many years of trials.


Coffee beans from Kenya and roasted in Göteborg. The coffee tastes bold with tones of blackcurrant, jam and lemon.

Kamwangi Coffee Factory is located on the slopes of Mt. Kenya in the north east corner of Kirinyaga. Kamwangi is one of three factories managed by Ngariama FCS. The main varieties are SL28 and SL34 with small amounts of K7 and Ruiru 11 - a very typical assortment of varietals in Kenya. The rich volcanic soil helps bring out the taste in the coffee. Water for the process station comes from nearby Nyamindi river. Kamwangi also have a water recirculation system set up as well as eight waste-water soaking pits to help minimise the environmental impact.




January 7, 2020

We kick off 2020 with specialty coffee from HAYB.

HAYB is a family roastery based in Warsaw, Poland. For HAYB the overall experience doesn’t rely only on taste of roasted beans. Design, customer service, hospitality, taking care of every detail is something that sets HAYB apart. The filter coffees comes in 250 g boxes with unique illustrations. Each of the packages is controlled and hand packed with utmost care by our team to assure best possible experience

During this week we are happy to serve HAYB's KENYA KIRIGU AA. The KENYA KIRIGU AA is a coffee from the Karatina, Nyeri region in Kenya and has tones of Sweet Grapes, Blackberry, Ripe Raspberry and works perfectly for Filter (Drip, Aeropress, Chemex) and Cold Brew.

The other Coffee from HAYB this week comes from Jimma in ETHIOPIA and is called the BIFTU GUDINA. This coffee tastes Apricot, Jasmine, Honey, Strawberries.


December 16, 2019

This will be our third visit to Turku, Finland. We will be offering three coffees from Frukt. 

Bilda Kojowa, Ethiopia (Natural)

This exciting coffee comes from a farmer group called Blida based in Guji, Ethiopia. Coffee is produced by small farmers in Kercha disctrict, near town Bule Hora. This coffee is mainly Wolisho variety grown at the altitude of 1800-1900 meters above sea level.

This coffee is natural processed. After selective handpicking the ripe coffee cherries are dried on raised beds for 10-12 days.

This coffee is from the November 2018 - January 2019 harvest.

Sourced by Collaborative Coffee Source.

Gute Sodu, Ethiopia (Washed)

This exciting coffee comes from Guduba washing station based in Guji, Ethiopia. Coffee is produced by small farmers in Hambela Wamena, near town Gute Sodu. This coffee is a mix of Dega and indigenous varieties grown at high altitude of 1900-2100 meters above sea level. Most of the coffee trees in this area are young and no longer than 7 years old.

Farmers deliver coffee cherries to the washing station where the coffee is processed. Coffee is pulped, then fermented for 48-72 hours, washed and dried on raised beds for 10 days.

This coffee is from the November 2018 - January 2019 harvest.

Sourced by Collaborative Coffee Source.

Koimbi AA, Kenya (Washed)

This exciting coffee comes from Koimbi Estate based in Muranga, Kenya. Coffee is produced by 800 smallholder members of Weithaga Farmers Cooperative Society. This coffee is a mix of traditional SL28 & SL34 varieties grown at the altitude of 1600-1800 meters above sea level.

Farmers deliver coffee cherries to the Koimbi Estate washing station where the coffee is processed. Coffee is pulped, then fermented in fermentaion tanks, washed and dried on raised beds under the sun.

This coffee is from the December 2018 - January 2019 harvest.

Sourced by Collaborative Coffee Source.

Don Francisco, Guatemala (Washed)

This fun coffee comes from Francisco Salucio Ramirez, a producer based in Concepcion Huista municipality in Huehuetenango, Guatemala. Don Francisco is second-generation coffee producer. This coffee is a mix of Bourbon & Caturra varieties grown at Franciscos farm Mumuxa at 1750-1850 meters above sea level.

After the picking is done the coffee cherries are depulped on the same day and left to ferment in water for 48 hours. After the coffee is washed it is left for another 12 hours to soak in clean water. This is a so-called “double washing” process. Drying is one on patio in the sun for five or six days depending on the temperature.

This coffee is from the 2019 harvest.

Sourced by Primavera.


    • @fruktcoffeeroasters


December 6, 2019

Next week we will be featuring Nomad. We have will be offering four of their coffees.  

Mexico, Santo Domingo:

Origin: Oaxaca – México

Variety: bourbon, pluma hidalgo

Altitude: 1480 masl

Process: washed

Harvest: April 2019

Santo Domingo de Cacalotepec is a small indigenous town located in Ixtlán de Juarez at an altitude of 1480 meters, its humid forests make Santo Domingo one of the areas of Oaxaca with more potential for the production of speciality coffees.

Due to its remoteness and lack of infrastructure Santo Domingo is a municipality where small producers make a gigantic effort to make their coffee production.

It could be considered an example of communities in which not only economic resources are lacking, but also to those that need the transmission of knowledge in matters of processes and drying.

Flavours: Figs, Sugar Cane, Plum

Guatemala, El Rincón:

Origin:  Huehuetenango – Guatemala

Variety: caturra, bourbon

Altitude: 1500-1700 masl

Process: washed

Harvest: April 2019

El Rincon is a 25 hectare farm situated in the corner of a valley of limestone hills, protected from warm, dry winds and climate fluctuations. The climate is very stable with high relative humidity, which, along with the chalky soils of Huehuetenango define the cup character of this farm. Roberto Molina was the cousin of Jorge Vides the first owner of Finca La Bolsa, and they bought and established the farms around the same time. Roberto passed away in 2009 and his widow Yolanda Galindo is now taking care of the farm. The farm is now run by Renardo Ovalle, who has transformed the production towards quality focussed microlots. Many of the plants are old bourbon and caturra trees from the early years of the farm, but the farm manager is in the process of planting new bourbon and caturra plants, along with other exotic varietals. Coffee is fermented dry in tiled tanks for 18-24 hours, before being washed and graded in channels. After the mucilage has been washed off, the coffee is soaked overnight in clean water. This step is more common in African processing, and is rare in Guatemala, but adds to the unique cup profile of this farm.

Notes: Green Apple, Plum, Lime

Rwanda, Simbi:

Origin: Huye – Ruanda

Variety: bourbon

Altitude: 1700-1800 masl

Process: washed

Harvest: July 2018

The Simbi coffee washing station is located in the district of Huye, in the southern province of Rwanda, and serves 1,850 small coffee farmers. Simbi is a privately owned washing station operated by Abdul Rudahunga, who was inspired to enter the coffee business by his grandmother. She was also a coffee producer and one of the few rural Rwandans who toasted and enjoyed their own coffee as part of their daily routine. The Simbi coffee washing station was built between 2011 and 2012. The 2018 COE, Simbi Coffee, ranked 17th with 87.62 in 28 winning lots of 150 selected lots nationwide. The cherries are selected by hand, washed, sorted well after the fermentation stage, sun-dried in African beds and selected by hand to ensure that only the best coffee beans are processed. The washing station was strengthened in 2013 with the construction of a 300-tonne-per-season cherry processing plant and a pulper machine of 2.8 tons per hour. After the newly harvested cherry is pulped, the coffee is fermented in tanks with water and then the grains are classified by density using classification channels filled with water. The wet parchment is dried under cover for 24 hours before being transferred to the raised beds for an average of 15 days. During that period, the coffee is cleaned by hand from defective grains by an army of absolutely meticulous women.

Notes: Tangerine, Apricot, Orange Blossom, Honey

Mexico, San Francisco:

Origin: Oaxaca – México

Variety: bourbon, pluma hidalgo

Altitude: 1750-1900 masl

Process: washed

Harvest: April 2019

The Ozolotepeques – especially San Francisco and some surrounding villages – can be considered among the areas with the most potential for the production of speciality coffees in Oaxaca, probably being the area with the most potential in the Sierra Sur.

San Francisco Ozolotepec is near Cerro Nube, the highest mountain in Oaxaca. The height (1900 masl in Oaxaca can be considered similar to 2500 masl in Colombia or Ecuador), the proximity of the hill and virgin forest contribute to a unique microclimate. The same factors are the reason why there is not much rust defect in the area (it can’t stand the cold) so the traditional varieties such as Bourbon and Pluma Hidalgo (a typica variety mutation from Oaxaca) can grow without much trouble. San Francisco coffees are dense, juicy, with a tartaric acidity, with grape, red fruits, raisins notes and tropical touches.

Producers have always received very low prices for their coffee. Working with coffee in the area is not easy due to the lack of infrastructure (it is 7 hours from Oaxaca) with access by roads in poor conditions. Many producers do not speak Spanish (Zapoteca culture is very much preserved). The area is somewhat conflictive. As in many other remote farms and high coffee areas in Latin America due to low coffee prices, there is a lot of poppy and marijuana production.

Thanks to the high quality of these coffees we have been able to offer them a good alternative to the local market, with higher base prices and premiums for quality.

Flavours: Orange, White tea, Nectarine


    • @nomadcoffee


December 1, 2019

This week we are  going to be revisiting a Roaster, Taf, located in Athens, Greece.

“Taf coffee is based on the high quality coffee philosophy. Since 2006 that the research and creation of new infrastructure has started until today, Taf’s objective is to communicate the new coffee culture and to transfer the knowledge for high quality coffee. The achievement of this goal begins at the first stage of the coffee chain, from the seed and continues till the preparation of the final cup. In all the initial stages of the coffee chain there is transparency, from the research done to find exceptional coffees,

the direct relationship built with the coffee farms and the coffee producers adopting the direct relationship coffees model till the quality control at the plantations, the processing and the storage of the green bean”.

This week we will be featuring three coffees from Taf:

Nicaragua, La Delicias

“Finca Las Delicias is located in the area of Jinotega, at an average height of 1450 meters above sea level. This property is next to one of the Mierisch Farms called San José.

Finca las Delicias is a property that was acquired 3 years ago, and has become part of the legacy that the Mierisch family has in the coffee business for 5 generations. The Mierisch family invests in innovation regarding coffee processing and has a wide knowledge on high quality coffees. Las Delicias acquired the 4th place at the Cup of Excellence in Nicaragua in 2017”. 

Origin: Jinotega, Nicaragua

Altitude: 1450m

Variety: Yellow Pacamara

Processing: Natural

Tasting notes: Ripe Melon, Kiwi, Delicate, Juicy

Ethiopia,  Hariti

“This coffee is a wonderful mix of high quality washed coffee from neighboring micro farmers at the Sidamo Guji region. Hariti is the name of a flower growing in Ethiopia that women often put in their hair”. 

Origin: Sidamo

Altitude: 1750-1900m

Variety: Mixed Heiroom

Processing: Washed

Tasting notes: Bergamot, Spicy, Chocolate, Sweet Acidity, fine silky body, smooth

El Salvador, El Paradiso

“El Paraiso is a farm with a very sustainable and human-oriented operation. The producer, Claudia Mathies, is very focused on helping the local community, the farm supports the little church located nearby but also the local school. 

The coffee that comes from El Paraiso is a part of the Aida Battle Selection project, and is processed in Santa Ana in the designated for innovational and experimental processing part inside Aida’s family owned mill, Jhill. 

For the processing of this coffee, a specific type of yeast was used in order to elongate the fermentation time”. 

Origin: Santa Ana, El Salvador

Altitude: 950 - 1200m

Variety: Bourbon

Processing: Yeast Fermentation

Tasting Notes: Herbs, Sweet Cherry, Marshmallow, Soft Acidity, Round Body, Perfectly Balanced


    • @tafcoffee