Episode 2 - Roasting with Ben Symes - Part 2

In this episode, I am joined by Muki Yeung, specialty coffee trader at C. Dormans in Kenya, to explore the current dynamics of Kenya's coffee market. With over a decade of experience working in coffee both in Australia, Brazil and Kenya,  Muki offers valuable insights into the evolving coffee buying process in Kenya. We delve into recent shifts in market dynamics and their implications for the available coffee selections. During my recent cupping sessions for purchasing coffees, I observed significant changes, and Muki shares her insights to the underlying reasons. We discuss Mukis theory on the decline in standout coffees, linking it to the high focus on efficient production methods and the growing use of hybrid coffee varieties. We talk about the potential impact of these changes on Kenya's coffee industry and brainstorm strategies to reverse this trend. As Muki prepares to transition from C. Dormans to managing multiple coffee estates, she aims to establish best practices for coffee production in Kenya, including sustainable water management post-fermentation.  Our conversation also touches on why many buyers still perceive cooperatives as the primary source of the best coffees. We conclude by acknowledging our shared belief that paying a higher price for coffee is essential, and that we have to continue to reward people for producing high quality products. Failing to do so makes it challenging to maintain quality standards. Music by my uncle Jens Wendelboe. If you are interested in learning more about coffee pricing, you can check out the "The importance of transparency in coffee — A conversation with Coffee Collective (#15)". You find it here: https://timwendelboe.no/2023/10/the-importance-of-transparency-in-coffee-a-conversation-with-coffee-collective-15/

In this episode, I have the pleasure of sitting down with my friend Kennedy Keya, director of trading and operations at C.Dorman in Kenya. Join us as we delve into our coffee-buying process in Kenya today. In the past year, there have been significant changes in how the coffee market operates in Kenya. Previously, companies like C.Dorman were involved in multiple stages of the coffee production process. However, new regulations now limit companies to performing just one role within the coffee value chain. Kennedy, representing C.Dorman, shares valuable insights into how they are adapting to these changes and discusses the potential impact of these changes on the future of the coffee industry in Kenya.  We also discuss what makes Kenyan coffee so exceptional, delving into the factors that contribute to its unique flavor profile and why prices for Kenyan coffee tend to be higher compared to those from other countries. Kennedy also share some of the challenges that have led to a decline in coffee production and quality in Kenya in recent years, offering thoughtful perspectives on potential solutions to reverse this trend. Music by my uncle Jens Wendelboe.

In this episode, I sit down with Ben Symes, our wholesale manager, to reflect on an eventful 2023.  Join us as we discuss how our espresso bar has been a pivotal part of our growth this year and how we have managed to grow the production in our roastery to an all time high. We also delve into our partnership with Noma in Copenhagen. Celebrating a decade of collaboration, this year we took a significant step in evolving the way Noma serves coffee, and I'm excited to share these developments with you. Find out which coffees were our personal favourites this year and what developments have taken place on each farm we buy from. We touch on some tougher topics, such as the rising costs impacting coffee farms, including fertiliser and labour expenses and how migration is a threat to coffee production in Central-America. I'll also share insights from one of my highlights of 2023, my recent trip to Guatemala, focusing on our move towards organic practices across the Latin American farms we work with. To cap it off, Ben and I talk about what's on the horizon for 2024, including our participation in the "Best Roaster Competition," the 'World of Coffee' in Copenhagen and the upcoming launch of the next harvest from Finca el Suelo. Links mentioned in this episode: Video: Our Roastery Timelapse Podcast: Coffee in Kenya - A conversation with Morten Wennersgaard Video: Lance Hedrick’s video on the Noruego being served at Noma Video: Noma’s instagram reel on how they now make coffee Music by my uncle, Jens Wendelboe.

In this episode, I'm thrilled to introduce you to Negussie Tadesse, the man behind Tatmara Coffee Plantation in the historic region of Kaffa, Ethiopia - a place many consider the birthplace of coffee. Join us as we explore Negussie's inspiring story: from his initial journey into coffee farming to the enormous task of establishing Tatmara Coffee Plantation in 2010.  We discuss our collaboration with Belco, the company that first introduced me to Negussie and why my first visit to Tatmara in 2018, coinciding with Ethiopia's opening for direct sales, was a significant milestone.  We also talk about why I always seek to establish direct relationships with the producers we buy from and the benefits of having a shared vision of continual improvement. Negussie also opens up about a challenging year when rains devastated his crop, providing a glimpse into the realities of coffee farming.  Looking ahead, we'll hear about his future aspirations for Tatmara and the challenges he anticipates in consistently producing high-quality coffee. Music by my uncle Jens Wendelboe.

Join me as I sit down once again with Andreas Hertzberg for the second part of our conversation celebrating my 25-year journey in the coffee industry. This episode is a deep dive into the genesis of my own company and how my vision, encapsulated in a business plan from 2006, has grown into the reality that is Tim Wendelboe AS today.   As we commemorate the opening of my coffee shop in June 2007, Andreas and I discuss the story of how I developed my approach to sourcing green coffee and the evolution towards roasting lighter, flavourful profiles that we have become know for.    We also reflect on the digital revolution and how the internet has become the most significant innovation in the coffee landscape over recent decades, reshaping everything from consumer engagement to educational outreach. Lastly, we touch on the meticulous journey of enhancing the quality of our coffee, a quest that has been at the heart of everything we do.   Music by my uncle Jens Wendelboe.

In this special episode, I celebrate my 25th year of working in the coffee industry. Joining me for this reflective chat is my good friend Andreas Hertzberg, the Co-founder of Nordic Approach and the chairman of our company's board.  We retrace our steps to the early days at Stockfleth’s and Solberg & Hansen, reminiscing about our shared journey – a journey filled with mutual learning, inspiration, discovery and being part of the development of modern coffee culture in Norway. I dive deep into my inaugural competition, and together, Andreas and I discuss why the 2002 World Barista Championship holds such a pivotal place in my professional journey.  We explore the 'Cup of Excellence' and its impact on coffee pricing dynamics. The importance of transparency, the moral obligation of paying our producers a commendable price, and how the ‘Cup of Excellence’ has influenced these practices. We then take a nostalgic trip down memory lane, discussing the historical significance of the Nordic Barista Cup and the Nordic Roaster forum. Sit back and join us in celebrating this silver milestone in the realm of coffee. Cheers to a quarter of a century and hopefully many more to come! Music by my uncle Jens Wendelboe.

In this episode, I'm joined by Carolyne Lane, one of the driving forces behind restaurant Noma's celebrated tea and coffee programme. Having honed her skills over 5 years at Noma, Carolyne provides an in-depth look into the meticulous approach that defines Noma's unique coffee service. We delve into how Noma, one of the worlds most renowned restaurants, has changed how they prepare and serve coffee since their beginning, and discuss the new brewing method we developed with them that was recently introduced in their service.  Tune in and listen as we discuss the fundamental distinction between a restaurant serving coffee and a coffee shop serving food. We further contemplate the importance of context in the coffee experience; is it solely about the most pronounced flavours, or can subtlety and body be equally impactful? Wrapping up our conversation, we address the much-speculated topic of Noma's future. Join us for this insightful exploration into the intricacies of quality coffee within the setting of one of the world's most esteemed restaurants. Music by my uncle Jens Wendelboe.

This episode takes a detour from our usual discussions about coffee, but trust me, it’s a conversation you won't want to miss. I’m absolutely thrilled to introduce you to a guest who has shaped my life in countless ways: my Uncle Jens Wendelboe. An accomplished composer, conductor, and musician, Jens is not just family, but an inspiring role model in brand building, career development, and a whole lot more. In our conversation, we delve into the essence of building a successful career, navigating the challenges, and the rewarding experiences that come along the way. From his amazing experiences working with music legend Donna Summer, to an unforgettable encounter with Neil Armstrong, Jens takes us on a journey of discovery. We'll also discuss why sometimes, not saying no can open doors, the importance of quality control in any industry, and how I’ve applied these principles when setting up my own coffee business. You can learn more about Jens on Spotify here and on YouTube here.

Delighted to welcome you back to Part Two of my in-depth chat with the visionary behind the Caballero coffee farms, Moises Herrera. This episode holds an extra special treat as we are also joined by Moises' wife, Marysabel Caballero, a third-generation coffee farmer and a vital pillar of the Caballero enterprise. In this episode, we retrace the steps that Marysabel and Moises took when they first embarked on their coffee journey. We explore their passionate resolve that saw them through a trying period in the early 2000s, where they nearly lost their farm and business. Join us as we discuss their ascension to the coveted 'Cup of Excellence,' and analyse how this recognition has transformed their business and made a broader impact on the world of coffee. Learn straight from them the immeasurable value they place on hard work and loyalty, not only as the cornerstones of business success but as key ingredients to a fulfilling life. During our conversation, the couple paints a vibrant picture of their business ethics, sharing the profound importance they place on relationships - with customers and farmworkers alike. They offer an intimate look into their daily operations, their diverse coffee offerings, their meticulous processing methods, and their incessant strive to elevate their craft every passing year. We also learn about their philosophy that the way forward for their farms are deeply embedded in its rich past. Packed with enlightening narratives and insights, this episode is an intriguing story of the hard work and visionary thinking that animate the Caballero family's coffee farms. You can learn more about the Caballero farm, on our website here. Music by my uncle Jens Wendelboe.

In this episode, I’m delighted to welcome a dear friend and esteemed coffee producer of the Caballero coffees in Honduras, mr. Moises Herrera. Moises is part of a family that has helped shape the high-quality coffee production industry in Honduras, and his stories and experiences are nothing short of inspiring. We journey through Moises’ own history in coffee, recalling when our paths first intersected. Our conversation takes us through the colourful spectrum of coffee varieties and on the unique challenges and rewards associated with each type. As we discuss labour dynamics, you’ll hear about Moises’ commitment to fair wages and profit-sharing – a testament to his belief in the value of every hand that helps create his product. We’ll also delve into a transformative drying experiment we conducted together, and you’ll hear Moises’ perspective on the trend of ‘Funky Coffees.’ This is an episode rich with the passion and complexity that drives the world of coffee production. You can learn more about the Caballero farm, on our website here. Music by my uncle Jens Wendelboe.