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If you’re going to try Tim Wendelboe’s coffee, you might as well start with the best. A sublime Geisha by a Cup of Excellence-winning producer and roasted by a World Champion Barista. Tim has been working with the Caballeros for more than a decade and has seen them become one of Honduras’s most acclaimed producers. He selected this washed Geisha lot for its expressive floral and herbal notes and it blew away our tasting panel. We tasted tangerine, jasmine, orange blossom, a dazzling acidity, and a honey-sweet finish. A structured coffee with a round mouthfeel and more notes opening up as it cools.
Roasted on 04/28/2022 and fresh for 2-3 months. It should arrive to you perfectly rested and ready for brewing. Check out the “Why Nordic Coffees Stay Fresh Longer” to find out why.
Bag Size: 8.8 oz (250 g)
Origin: Chinacla, La Paz, Honduras
Roast Date: 04/28/2022
Tasting Notes: Tangerine, Honey, Jasmine, Orange Blossom Florals
About Tim Wendelboe
If they gave Michelin stars to coffee roasters, Tim Wendelboe would be racking them up. He is considered one of the founders of the specialty coffee movement, though you might not think it from the single, humble cafe he runs in Oslo. A World Champion Barista, Tim’s approach to sourcing, roasting, and brewing has influenced a generation since he first began his journey in 1998.
Why Nordic Coffees Stay Fresh Longer
What is Nordic roast coffee?
The ethos of Nordic style coffee is to highlight the unique, bright flavors of high quality, single origin coffee beans. A cup of Nordic style coffee should be sweet and vibrant, emphasizing fruit-forward tones and acidity, with no "roasty" flavors.
Super light, super bright
The darker a coffee is roasted, the more you'll taste "roasty" notes in the brew that will overpower any sweet, bright, or acidic notes. Nordic style roasts tend to be on the lighter end of a typical "light roast coffee", which allows for additional sweetness and brightness to be expressed in your brew.
That well-rested feeling
Having a very light roast profile means that this coffee needs additional time to “rest” after roasting. This resting period allows for the Carbon Dioxide (C02) from the roasting process to offgas from the coffee. Additional C02 in your coffee can prevent water from getting through to your coffee during brewing, leading to under extraction. The typical resting period for Nordic roasts is 10-14 days for filter, and 14+ days for espresso.
Putting the “best” in best before
One of the best things about Nordic style coffees is that “best before” date can be up to six months. By comparison, the average shelf life of a regular roasted coffee is up to six weeks after roasting. This timeline means we’re able to share coffees roasted in Denmark, Sweden, Norway, and Finland in our coffee collection, and they’ll arrive at your door perfectly rested and ready for brewing.
Tim’s Pour-Over Recipe
Tools: Hario V60 or similar.
Grind: Medium Fine
Water: 500g straight from boil.
Bloom: 70g of water for 30 seconds. Swirl the slurry in the filter or stir gently.
At 30 seconds: Pour until you reach 200g.
At 1:00 minute: Pour until you reach 300g.
At 1:30 minute: Pour until you reach 400g.
At 2:00 minutes: Pour until you reach 450g.
At 2:30 minutes: Pour until you reach 500g. Give the slurry a small shake or swirl to ensure an even bed for even extraction. Note that the drawdown time can take 1 minute to 1:30 minutes
Total Brew Time: 3-4 minutes.
Notes: Make sure you use soft water preferably with total mineral content below 100 tds. Note that the Geisha can stall a little bit on the drawdown time. Do not get tempted to grind coarser because of this: rather keep the same grind and pour a little bit more aggressively at start.
Flash Iced Aeropress® Recipe
Tools: Aeropress® + Prismo
Grind: Ode setting 3, Ode w/ SSP setting 4, Medium/Medium Fine
Water: 100g at 200 degrees Fahrenheit
Total Brew Time: 2 minutes
1. Pre-warm your Aeropress® and Prismo – do not brew inverted.
2. Put ice in the vessel that you will also plunge coffee into. Place Aeropress® with Prismo on top of this vessel, and put the entire system on your scale.
3. Dump coffee grounds into Aeropress®. Tare scale.
4. Bloom: Pour all 100g of water in. Bloom for 35s before gently agitating with a swirl stick for 10 seconds. Remove the system gently from your scale.
5. At 2 minutes, plunge the coffee over the ice (after removing the system from scale). Swirl coffee in your vessel with ice vigorously for a few seconds to chill. Enjoy!