News

May is usually the month where we catch our breath after a long winter of roasting batch after batch for our wholesale partners, webshop customers, and of course — you, our fellow club members.

But somehow, spring always seems to spark even more new projects, collaborations, and businesses wanting to serve proper quality coffee.

We’re proud to announce that our coffee is now being served at GØTT Café & Microbrewery in Nesbyen. They’ll be pouring our flagship espresso alongside fresh local beers, sweet treats, and savory cheese boards. If you’re heading to or from Oslo this summer, it’s well worth the stop. Open Friday–Sunday.

In other news, we recently took over the espresso bar at Skigaarden to close out the ski season strong, serving our espresso to guests in the mountains one last time before summer rolls in.

Speaking of summer — a quick reminder for all club members:

May and June will be our final coffee drops before we take a short summer holiday in July to spend time with family, friends, and recharge for the next season ahead.

As always, thank you for supporting small-batch roasting from the mountains of Norway.

At the end of June, we packed our bags and headed to Switzerland for this year’s World of Coffee International Trade Show — the coffee world’s equivalent of the Olympics meets Disney World. This is the event where producers, exporters, importers, gear makers, roasters, world champion baristas, and coffee fanatics from around the globe come together for one shared passion: coffee.

It was my second year attending, Ole Kristian’s fourth, and Panda’s very first. We were beyond humbled (and a little starstruck) to be invited to brew with the legendary Origami Japan at their booth. We brought along our May Club Coffee — a sweet, vibrant Burundi honey process — which drew smiles and curious sips from passersby.

The days were a whirlwind: meeting new producers, drooling over the latest espresso and brew tech, and tasting some of the most expensive (and mind-blowing) coffees on the planet. One highlight? Cupping with Rachel Peterson of Hacienda La Esmeralda, home to the highest-scoring coffees ever recorded. Even better — we recorded our first live episode right there with her and the head buyer for Africa from our friends at Café Imports.

It was intense, it was inspiring, and honestly, there was almost too much to see, taste, and do. But we gave it everything we had — and left buzzing in more ways than one.

Hello MRC members,

From Africa back to South America for your coffee cup in June. The adventure & journey always continues with the f the first ever catucai varietal Brazil.

Catucai is a cross between Icatu and Catuai, existing in yellow and red form. It is a hardy variety resistant to leaf rust and characterised by vigorous growth and high productivity. Yellow and red Catucai are small in statue, with red Catucai being slightly taller. This hybrid was made in 1988 by researchers at the then Brazilian Coffee Institute (IBC). This variety was created to be coffee rust resistant and requires less water than other varieties. Catucai is also known for its high productivity.

Origin: Brazil

Farm: Fazenda do Cruzeiro

Region: Santo Antônio do Amparo, Campo das Vertentes

Altitude (MASL):905-1160

Process: Natural

Varieties:Yellow Catucai, Catucai