Each processing method has its own flavour attributes which, combined with the terroir, variety, temperature, and half a dozen other factors, creates a unique cup each time. While it can be risky for producer to create special fermentation, the demand from roasters and coffee lovers is pushing it forward. The team of Nordic Approach is sourcing more of rare coffees. Misako shared with us how to roast this type of coffee to bring the funky notes in the cup.

Constant improvement and innovation have always been our core values. For the past year and a half ROEST has been tested by our pilot client Nordic Approach. The daily routine of more than 200 roasts from different coffees with various specifications is the perfect environment for testing.

ROEST was present with our sample roasters during the Norwegian roasting championship the 23 and 24 of February. We had a great time, but what came after was extraordinary! Here’s what happened…

A few months ago we received a call from two scientists who had seen ROEST in a German magazine. They needed a consistent high-quality sample roaster for an experiment. We are always open to collaborate and meet new people who have the same feeling about high-quality coffee as us. Especially if they have special roasting needs since roasting with ROEST is highly customizable.