Roasteries / Andersen & Maillard
Andersen & Maillard
Copenhagen, Denmark
A coffee roastery, bakery and coffee shop group founded in Copenhagen in 2018, when the flagship Nørrebrogade café opened in a former bank building with the vision of creating the best coffee shop experience in the city. Coffee is roasted on-site at Nørrebrogade, just metres from the bar, and pulled on a 3-group Synesso espresso machine alongside batch brew and Aeropress. Baked goods — croissants, bread with home-churned butter, and pastries — are made by pastry chef Milton Abel, previously of Noma and Amass. The group has grown to three Copenhagen locations: the original Nørrebrogade coffee shop & roastery, an artisan bakery in Nordhavn (2019, interior by Danielle Siggerud), and a compact coffee shop & bakery on Ny Østergade in the city centre.
7
coffees
Denmark
base
Locations
Andersen & Maillard - Nørrebrogade (Coffee Shop & Roastery)
Nørrebrogade 62, 2200 København N, DenmarkMon-Fri: 07:00-18:00 · Sat-Sun & holidays: 08:00-18:00
+45 33 32 23 22
Andersen & Maillard - Nordhavn (Artisan Bakery)
Antwerpengade 10, 2150 Nordhavn, DenmarkEvery day: 07:00-18:00
+45 33 32 23 22
Andersen & Maillard - Ny Østergade (Coffee Shop & Bakery)
Ny Østergade 15, 1101 København K, DenmarkMon-Fri: 07:00-18:00 · Sat-Sun & holidays: 08:00-18:00
+45 33 32 23 22Coffees
7 coffees
A single-variety Castillo blend from five neighbouring family farms, floated, fermented 18-36 hours, washed three times and dried 10-15 days. Jammy, with forest fruit and ripe orange.
Forest fruit, jammy, ripe orange
Washed Striped Red Bourbon from Finca Santa Bárbara, a 14-hectare shaded farm at 1850 m in the hills of Timbío near Popayán, processed at Área 18. Complex, with grapefruit, orange blossom and raspberry.
Grapefruit, orange blossom, raspberry
New arrival — from third-generation grower Jairo Arcila's Finca Santa Mónica in Quindío, Colombia. Jairo retired from 40 years as a mill manager in 2019 to focus on his own farms; cherries for this lot are hand-picked, floated, fermented aerobically for 45 hours at La Pradera, then dried 8-12 days on raised beds. Source: andersenmaillard.dk.
Lime · Red apple · Honey · Brown spices
Grown by Luz Helena Salazar — wife of Jairo Arcila and mother of Cofinet co-founders Carlos and Felipe — at the 8-hectare Maracay farm in Armenia, Quindío, at 1450 masl. This washed Caturra lot undergoes a 30-hour underwater fermentation at La Pradera before decaffeination via the sugar cane ethyl acetate (EA) method. Source: andersenmaillard.dk.
Milk chocolate · Dates · Apple
A blend of naturals, pulped naturals and fermented lots from Fazenda Cerrado Grande in Campo das Vertentes, run by Raquel Ribeiro Aguiar since her father Ronaldo divided the family land. Red berries, chocolate and red apple.
Red berries, chocolate, red apple
Washed Ruiru, SL28 and Batian from smallholders delivering to Muthua-Ini Factory, part of the 500-member Mutheka Farmers Cooperative Society east of the Aberdares. Fermented overnight and dried 7-15 days on raised beds; raspberry, red currant and florals.
Raspberry, red currant, floral
From the 23-manzana Finca Los Angeles in the Ahuachapán mountains of western El Salvador, planted exclusively with Pacamara and run by agronomist Sigfredo Corado of the Los Naranjos group. Cherries are floated, pulped and fermented 24-36 hours at Beneficio San Rafael before drying 15-20 days on raised beds. Source: andersenmaillard.dk.
Wild strawberry · Cherry · Toffee