Friends on Filter: Koppi Roasters (Sweden). @koppi_roasters
We first met Koppi Roasters and Anne Lunell a while back in Singapore, and together with Charles Nystrand, their coffees have stayed true to themselves since the very beginning. Come by Yardstick Aguirre and enjoy a selection of their filter coffees at the bar.
If you’re a subscriber you will soon get a small or big box in your mailbox, on your doorstep or perhaps at a pick-up point close to you.
If you’re not a subscriber you can at least watch this video of Charles unboxing the boxes.
This month we ended up choosing the following coffees for you
Finca La Colmena - Washed Red Bourbon
Finca La Fuente - Cherry Rested Geisha
Finca Las Delicias - washed Paraineima
La Lia - Red Honey Processed Ethiopia 47
Yaved and Yobanis Geisha is finally back in the webshop!
It’s lively and bright with nice notes of jasmine, tropical fruits like passion fruit and citrus. We love it! ❤️ @yavedguarnizo
Last week Charles spent a day brewing coffee alongside the sweet team @scandinavianembassy in Amsterdam. We’ve worked together for a very long time and we simply love visiting them ❤️ Thank you for a great time Dani, Nico, Ahmed & the whole team
Beautiful and completely unedited video clips from our amazing time at Monte Copey. Can’t wait to be back. Until then we are grateful that we can stay connected and will savour the days we spent together ❤️
On brew at Barnum: @koppi_roasters
From process to cup, clean, clear, consistent, everything kept intentional.
Have a taste.
#Barnumroma #specialtycoffeeroaster #koppiroasters
Costa Rica - part 5 ❤️🇨🇷
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Santa Rosa 1900
It was great to be back to see Kevin and Macho after 2 years. Eventhough they were a bit pressured on time they still invited us for a lovely fruit break and we walked around at the beneficio to get an update on what’s new and how the last year has been. Just like for Monte Copey and La Lia they have faced a difficult year with a loss of at least 50% of their production due to the rains a year ago. Macho also fell down a mountain slope at the farm last year and got seriously injured and he has worked hard to rehabilitate which took him more than 6 months. And on top of that they’ve had a couple of snake incidents where pickers have been bitten. Luckily they reacted fast and managed to drive them to the hospital to get the antidote in time. Their persistence and hard work has payed off - this years crop is tasting great. We have been fortunate to work with Macho and Kevin for the past 15 years and it is inspiring to see their progress year after year. The Reposado process - or cherry-rested process - was their invention many years ago and it is amazing to see how it has inspired lots of producers. ❤️ Gracias, queridos amigos, por la excelente relación que mantenemos. Gracias por su trabajo. Nos alegra mucho trabajar con ustedes durante tantos años y les agradecemos siempre su cálida bienvenida.
Costa Rica - part 4
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We had a beautiful day with Luis, Oscar and Felipe visiting their newest plot of land - Finca el Dragon and also Piesan. The farm is situated at 1900masl stretching all the way up to 2080masl.
We have been lucky to work with Luis and Oscar for 15 years and every year some of our favourite coffees come from La Lia. Luis, Oscar and Felipe are not only fantastic coffee producers but also the sweetest family and it’s always a highlight to see them. We always start in the kitchen of Doña Lia. She has always prepared the most delicious cakes, fruits and coffee and it’s lovely to catch up and talk about what has been going on since we met last ❤️
It’s been a difficult year for most coffee producers in Costa Rica due to the rains that came during the dry period in the first months of 2025. The rains prevents the trees from getting stressed and eventhough that might sound like something positive, what it actually does is that the tree produce less flowers which of course means less cherries. There was also some rain during the flowering which meant that some flowers didn’t get pollinated in time or was simply damaged by the rain.
The approximate loss of production this year is somewhere between 40-60%. Climate change is real and this is just one of the effects of it. A positive note - since it has been very dry this season, Dec - March, there are a lot of flowers developed on the coffee trees. So hopefully the harvest will be back to ”normal” next season. The flowers needs about 2 days to get pollinated so we’re all crossing our fingers that the weather will remain stable before the rain comes.
¡Gracias por abrirnos siempre las puertas de tu casa y tratarnos como familia cuando te visitamos! Estamos agradecidos por nuestra amistad.
Costa Rica -part 2❤️🇨🇷
Monte Copey - part 1.
Enrique picked us up at the hotel after breakfast. It was so great seeing him again after 2 years. Seeing him and the family is actually just that - it’s seeing our Costa Rican family. We first met 15 years ago when Enrique and his brother Josue had just started helping out at the farm after finishing high school. They wanted to take their production to a new higher level, and invested a lot of time, energy and resources to improve everything at the farm. Since then they have kept their focus and with hard work and persistence the family have created a tight operation producing spectacular coffees year after year.
Enrique is not only one of the nicest people we know but he’s has always been progressive, curious and ambitious. And his whole family is the same. Gracias por los hermosos e inspiradores días juntos y gracias por tu amistad y la de tu familia ❤️
With Koppi, we share a relationship that goes far beyond coffee.
For 15 years, they have carried our beans all the way to Sweden with so much care and dedication that they have become an important part of our family.
Thank you for believing in our work, for valuing each harvest, and for sharing our passion for coffee with the world.
Here’s to many more years of friendship, collaboration, and great coffee!
