Scandinavian Alps Coffee Roasters

From Marcelo Luiz Moreira Veneroso, who returned to his family's coffee roots after a career at a multinational and now farms 126 hectares of coffee at Fazenda Mumbuca, with 101 hectares kept for biodiversity. Rainforest Alliance certified, a Cup of Excellence placer, and now run with his son Henrique. Sweet berry, peanut butter and toasted pecan with a smooth, mellow finish.

Sweet berry, peanut butter, toasted pecan

From Ivan Junqueira Ribeiro's Fazenda do Cruzeiro, a historic Campo das Vertentes farm founded in 1923 with 381 of its 1,021 hectares in coffee. Ripe cherries are sun-dried slowly on cement patios; the lot comes through Sancoffee, the B Corp-certified cooperative that has driven quality in the region since 2000. Smooth cocoa and fresh fruit layered with creamy peanut butter and a delicate, wine-like acidity. Roasted for filter.

Cocoa, fresh fruit, peanut butter, winey acidity

Back for a second year after making the roastery's top five of 2025. Arsosala, founded in 2015, serves about 1,200 smallholders in the Uraga woreda of Guji; cherries are depulped the same day, fermented overnight, washed and dried on raised beds for 8–20 days depending on the weather. Dried stone fruit and fresh berries with dried bergamot and lavender, a soft mouthfeel and mellow, tangy acidity.

Dried stone fruit, fresh berries, bergamot, lavender

A limited Halloween blend in a can printed with Edvard Munch's The Scream: two high-scoring Ethiopian micro-lots, one washed for florals and a clean, sparkling acidity and one natural for smooth, earthy fruit. Sweet and balanced, with strawberry, lingonberry and light chocolate and a clean finish.

Strawberry, lingonberry, light chocolate

The roastery's flagship filter blend since 2018, named for Hemsedal's house with trees on its roof. Central and South American coffees for an all-day cup: rich chocolate, toasted caramel and nuts with a smooth, clean body and a crisp, lingering acidity.

Rich chocolate, toasted caramel, nuts

Dark chocolate and cooked boozy blackberry with winey acidity and sugary sweetness. Harvest May–September.

dark chocolate, cooked blackberry, winey

The roastery's flagship espresso blend, built on South American naturals with a rotating seasonal component. Its baristas used it in the Norwegian Barista Championship finals in 2023 and 2024. Chocolate fudge brownie and hazelnut with a velvety, full body, crisp acidity and a long chocolate finish; works in milk and in a French press too.

Chocolate fudge brownie, hazelnut

“Fighting Wolf” — a bold, dark French-roast blend for people who don’t want their coffee to taste like flowers and tea.

bold, dark

A medium-roast Base of Nature blend named for the rare Eurasian lynx, designed to ease drinkers from commercial coffee into specialty. Rich chocolate, a subtle hint of fruit and a heavy, syrupy body, forgiving enough for cowboy-style brewing outdoors or a home drip machine.

Rich chocolate, hint of fruit, syrupy body

The dark-roast member of the Base of Nature gateway range: a natural Yellow Bourbon from rotating farms around Pedralva and Carmo de Minas in Minas Gerais. Rich dark chocolate and toasted nuts with a heavy, syrupy body and a smooth finish; a cosy, familiar cup made for the campfire.

Dark chocolate, toasted nuts, syrupy body

A "gateway" blend named after the Harahorn, a mythical creature said to roam the peaks of Hallingdal eating only the ripest berries. Seasonal Central and South American coffees, clean and complex: brown-sugar sweetness, milk chocolate, toffee wafer and a hint of citrus. Good as pour-over and in milk drinks.

Brown sugar, milk chocolate, toffee wafer, citrus

A limited-release Salomon collaboration from a washed Peruvian coffee, given a Nordic light-medium roast for both filter and espresso. Chocolate and brown sugar, savoury and smooth.

Chocolate, brown sugar

The second limited-release collaboration roast with Salomon: a Brazilian natural and a washed Guatemalan, roasted medium to work as both filter and espresso. Chocolatey, brown-sugar sweet, savoury and smooth.

Chocolate, brown sugar

A collaboration with Salomon — a smooth, balanced blend with brown sugar and caramel, built for V60, AeroPress, Chemex and filter.

smooth, brown sugar, caramel, balanced