A History of Coffee in Norway, Part Three

Friele, Brazil

In this series of articles, we’ll be taking a trip through Norwegian history as it pertains to coffee, stopping here and there to shed light, briefly, on important personalities and formative events. Part three explores the mid-19th century, the point in time at which coffee became available to the vast majority of the population. More »

From the Archives
The Sami Coffee Ceremony: An Interview with Anne Wuolab

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Anne, a self-described cultural entrepreneur, is travelling around the Nordic region putting on Sami coffee ceremonies. They are a wonderful glimpse into a ritual with deep roots. For many Sami, making coffee is synonymous with a feeling of home—a precious thing for the indigenous, nomadic people of Northern Scandinavia. We caught up with her to ask about the Sami coffee ceremony and her motivations for sharing them. More »

A History of Coffee in Norway, Part Two

Turkaffe

In this series of articles, we’ll be taking a trip through Norwegian history as it pertains to coffee, stopping here and there to shed light, briefly, on important personalities and formative events.

As we enter into the 19th century, we’ll take a look at how coffee won over its harshest opponent and built ties that would later bolster its popularity even more. More »

A History of Coffee in Norway, Part One

Episcopatum Stavangriensis, Bergensis et Asloiensis (Johannes Janssonius, 1636)

Ask about Norway and coffee, and the first thing that will come to most people’s minds—Norwegians included—is that the consumption per capita rates among the highest in the world.

But that’s not the full story. How did a small country with no real mercantile or colonial power manage to become one of the most avid consumers of coffee back when it was a hard-to-get luxury? And more recently: how did Norway manage to become a world leader in specialty coffee? More »

Finca Tamana by Tim Wendelboe

fincatamana

Just in time for Christmas, Tim Wendelboe has published a book about his pioneering work with Elias Roa at Finca Tamana in Colombia. Improving quality at origin is widely considered the most important (and arguably, most difficult) step that can be taken to further develop modern coffee as a product and as an industry. More »

Wilfa Svart in South Korea

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Earlier this month, Tim Wendelboe took the Wilfa Svart Series (The PresisjonManuell and Malt) to the Seoul International Cafe Show, one of Asia’s largest coffee-related trade shows. More »