Roasteries / LIPPE
LIPPE
Oslo, Norway
LIPPE (Lippe Kaffe) is an Oslo coffee company founded in 1998 by Alexander and Pia von der Lippe as a distributor of espresso machines; it began roasting in 2007. It roasts to order and ships fresh, supplying cafés such as Åpent Bakeri, and still sells and services espresso machines and grinders. The range covers six numbered espresso blends, from the fruity #2 to the dark, southern-Italian #5, plus light-roasted single origins for filter from Ethiopia, Kenya, Guatemala, Colombia and Brazil.
15
coffees
Norway
base
Location
Coffees
15 coffees
A natural Yellow Bourbon from Fazenda IP in Carmo de Minas, bought by Isidro Pereira in 1967 and run with his son Luiz Paulo since 1972, who pays bonuses to staff for lots scoring over 80. Roasted a touch darker than LIPPE's other filter coffees, so it also works as espresso: dried fruit, milk chocolate and caramel.
Dried fruit, milk chocolate, caramel
A decaffeinated Colombian from Huila, roasted light for filter. Raisin, nougat and almond.
Raisin, nougat, almond
A natural from the Halo station in Halo Beriti, Gedeb (Yirgacheffe), run by SNAP Coffee, where about 700 smallholders on semi-forested farms deliver cherry quickly to the mill. Florals, fresh citrus and black tea.
Florals, citrus, black tea
The washed DEBIO-organic lot from the Tero farm in Guji: hand-sorted, depulped, fermented, graded in washing channels, soaked 12–24 hours and sun-dried on raised beds. Black tea, florals, peach and citrus.
Black tea, floral, peach, citrus
From Rudy López Castillo and Floridalma Castillo's La Joya in Huehuetenango; Rudy started growing coffee on land he inherited in 1996. Almond, burnt sugar and hazelnut with a green-apple acidity.
Almond, burnt sugar, hazelnut, green apple
An AA lot from the Karimikui factory of the Rung'eto Farmers' Co-operative on the slopes of Mount Kenya, set up in 1966 in a village that traditionally grew tea. Intense fruit: blackberry, red berries, kiwi and jam.
Blackberry, red berries, kiwi, jam
An organic Peruvian decaf, washed and decaffeinated with the Swiss Water Process, sourced through Negrisa, a family exporter working in Chanchamayo, Villa Rica, Pichanaki and Satipo. Clean and full, with medium sweetness and acidity; roasted for espresso but good in a brewer or press too.
LIPPE's single-origin espresso, a natural (berry-dried) Ethiopian from Guji, DEBIO-certified organic. Floral, sweet and clean, with tropical fruit, melon and mango.
Floral, tropical fruit, melon, mango
LIPPE's fruity espresso, built from whatever the best high-grown lots are at the time, currently washed Guatemala from Huehuetenango and Ethiopia from Sidamo. Roasted a little lighter than #3 to #5 but still classic in style: brown sugar and tart apple, with sweet liquorice and dark chocolate in the finish.
Brown sugar, tart apple, liquorice, dark chocolate
LIPPE’s espresso #3 — 250 g, roasted to order and available in whole-bean or any grind.
Tropical fruit, spice, dark chocolate
LIPPE’s espresso #4 — 250 g, roasted to order and available in whole-bean or any grind.
Fig, vanilla, dark syrup, cocoa
LIPPE’s espresso #5 — 250 g, roasted to order and available in whole-bean or any grind.
Sweet apple, orange, caramel, chocolate, nuts
LIPPE’s organic espresso #6 — 250 g, roasted to order and available in whole-bean or any grind.
Dried fruit
From Flor del Rosario, the farm German engineer Horst Spitzke bought around 20 years ago to graze cattle before finding it too steep and turning to coffee. Round and full with a long, sweet finish: blackberry, cocoa and hazelnut.
Blackberry, cocoa, hazelnut
A DEBIO-organic natural from the Tero farm in Guji. Sweet, complex and balanced, with black tea, raspberry, pineapple and orange.
Black tea, raspberry, pineapple, orange