News

Hello MRC members,

September is here and so are African coffees dropping into ports around Europe. This months coffee was a Top 5 favorite from 2025 and I have been drinking it 24/7. The farm I am talking about is : Arsosala. This elegant washed process from Ethiopia brings those complex florals I have started to gravtiate in recent years.

Here are the farm notes:

Country: Ethiopia

Farm: Arsosala Washing Station

Process:Washed

Variety:Heirloom Ethiopian Varieties

Elevation: 1800-1900 MASL

Region:Guji

Harvest: November - January

Taste Profile: Dried stone fruit, fresh berry flavors, dried bergamot and lavender with a soft mouthfeel, and mellow tangy acidity.

Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8–15 days to dry under sun and 15–20 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.

Summer is fully swirtch on and we hope you had a lovely July with lots of ice coffee and ice cream. This months coffee is a becoming a fan favorite over the last 5 years. If you know, you know Rwandan coffees bring the heat with intense sweetness, juicy vibrancy, and long long finishes bring you back for more 1 hour later. Always one of our top choices of coffee over the years and we are proud to support Christoffer and Tropic Coffees who we need to go visit one day.

Mountain Rescue Club Update ☕️🏔️

Just a quick reminder that we'll be taking our annual summer break in July, which means there will be no Mountain Rescue Club coffee drop next month.

If you'd like a few extra bags to keep you going over the holidays, simply send us an email at hello@scandinavianalpscoffee.com with the number of bags you'd like. We'll arrange payment via VIPPS.

Please place your order by June 18th.

It's been an exciting few months here at SCANDINAVIAN ALPS COFFEE ROASTERS.

Thanks to your continued support and trust in what we do, we've been building great momentum and welcoming several new wholesale partners across Hallingdal.

You can now enjoy our freshly roasted coffee at:

• Kim Rudi – Ål
• GØTT Microbrewery Café – Nesbyen
• SPAR Geilo
• Vik Bakeri – Eidfjord
• Gastronom – Hemsedal

It's incredibly rewarding to see more people discovering that great coffee doesn't have to be found only in the big cities. Together, we're helping raise the standard for specialty coffee here in Hallingdal—one cup at a time.

This week we're also proud to be fueling the incredible runners taking on the Nøsen Hundreds ultra marathon. Our collaboration with Salomon continues to grow, and it's an honour to keep athletes going through one of Norway's toughest endurance events.

Thank you for being part of this journey. Every bag you buy, every subscription, and every recommendation helps us continue roasting better coffee and supporting amazing local businesses.

Have a fantastic summer—we'll see you again with a fresh coffee drop in August!

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.

Hello MRC members,

We made it passed another Nowegian winter which was definitely one of the coldest I could recall. Thank god for all the tasty coffees from November to now. We are truly blessed to be able to drink coffee that has purpose, flavour, and always memorable. This months coffee keeps that theme going with a natural again and from the largest producer in the world: Brazil. Fresh cop Brazils just hit above their levels and this was one of the first origins that I really enjoyed to drink that was familar, yet unique. Perfect for filter brews but with some dialling in you can pull some tasty espresso or aeropress shots..I find these Brazils go very well with cream, milk or even butter (Yes give it a go)

Here are the farm notes:

Country: Brazil

Farm: Fazenda do Cruzeiro

Process: Natural

Variety: Yellow Catucai

Elevation: 905-1160 MASL

Region:

Santo Antônio do Amparo, Campo das Vertentes

Harvest: May-August

Taste profile: Smooth cocoa and fresh fruit layered with creamy peanut butter and a delicate wine-like acidity.

We Took 3rd Place in Norway’s Christmas Coffee Competition!

We’re humbled and honored to share that SCANDINAVIAN ALPS COFFEE ROASTERS placed 3rd out of 37 of Norway’s top roasteries in this year’s Christmas Coffee Competition hosted by Jovialen Kaffebar.

Hello MRC members,

The final coffee of the year comes from an origin close to my heart: Mexico.

When I was eight, my family moved to Mexico City for two years. I didn’t drink coffee as a child (tragic, I know), but I did fall in love with spicy Mexican cuisine. That experience opened my palate to a whole new world of flavors and shaped my appreciation for food in a way I still carry today.

Most people still associate Mexican coffee with commodity grades or lower quality. But over the last 7–10 years, specialty coffee in Mexico has been quietly leveling up in the background — and it’s becoming one of the most exciting origins to watch.

We’ve been purchasing micro-lots from Mexico for the past five years, and every season I look forward to their profiles: milk chocolate, a round and easy-drinking body, citrus-balanced acidity, and an extra-long aftertaste.

I truly hope you enjoy this coffee over the holidays. It’s a small piece of my past, and a beautiful expression of what Mexican producers are creating toda

Here are the farm notes:

Country:Mexico

Micro-lot El Triunfo - Chichiquila

Region: Puebla

Process: Washed

Variety: Bourbon, Typica, Mundo Novo

Elevation: 1200-1800 MASL

Harvest: February - April

Taste Profile: Panela with mellow dried pineapple and fresh pineapple flavors. Tangy acidity and mild syrupy sweetness.

Farm Story:

Puebla is a small but diverse and volcanic region in Eastern Mexico. The cooler temperatures and impressive elevation create a microclimate suited to coffee production. Puebla hasn't received notoriety for its coffee historically, but in recent years, we've noticed stand-out microlots from the region. There are many small producers in Puebla that have yet to be recognized for their quality cultivation and harvesting of predominately heirloom varieties.

One of the things that have set Mexico's coffee apart is the abundance of both Fair Trade- and organic-certified coffees, especially in areas like Oaxaca, Veracruz, and Chiapas. The strong influence of indigenous groups and cultures has long been the driving force behind smallholders' embrace of organic practices, as they are often in line with traditional growing philosophies and utilize similar if not the same techniques. Fair Trade has also done considerable work with regard to encouraging smallholders to organize and operate within cooperatives, which allows them to pool resources, provides better access to credit and financing options, and creates more market presence and leverage in a competitive global economy. In addition, many of the coffees that we at Cafe Imports source from Mexico come from the buffer zones around one of the largest and most forest reserves in the world: El Triunfo Biosphere Reserve.

René Méndez owns Fince Jolimex in Huehuetenango. THis 1.3-hectare farm is fully planted with around 9,800 coffee trees consisting of Bourbon and Caturra. The coffee is picked and fermented for 36-48 hours before drying on patios for 6-8 days.