Nordic Approach

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Nordic Approach

Unique Green Coffee | Transparent Sourcing

☕️ Specialty Green Coffee Import
🔶 TROPIQ
🌍 We ship to roasters all over the world

⬇️ Events & Articles ⬇️
https://www.nordicapproach.no/library

⬇️ Offer List ⬇️
https://www.nordicapproach.no/offer-list

29/05/2026

🇷🇼📢Rwanda Update, Part I!

Our Green Buyer, Josh, is currently in Rwanda visiting suppliers, cupping coffees, and checking in on this year’s harvest as we prepare for our upcoming selections. The harvest is now at its peak, with our first shipments expected to leave in June and July.

He recently spent some time with W***y from Mahembe Coffee, one of our long-time partners. Some of our coffees are still on the drying tables, and Josh got to visit the drying facilities and new solar dryers W***y has been working with. Washed coffees are drying for around 28 days, while naturals stay put for closer to 40. The extra drying capacity is a big help in an area where infrastructure and space can be limited, making it easier to handle more specialty lots efficiently.

Josh also pulled samples directly from the warehouse and cupped some new processing experiments W***y has been working on! 👀

And of course, he met the Mahembe “big boss” himself, Justin (W***y’s father), who still insists he’ll never understand why any farmer would choose to live in Kigali instead of the countryside.

Stay tuned for Part II!

28/05/2026

👋Originally from the Netherlands and now based in Oslo, works with roasters across Benelux, Switzerland, Eastern Europe, and Southern Europe. With close to 20 years of experience in roasting, sourcing, and running coffee businesses, he’s got a practical perspective to coffee buying.

For Jamie, quality can be contextual, as different perspectives on quality and preference can coexist. However, clarity matters, both in the cup and in communication.

“Everyone is a professional in their own reality. The trick is figuring out what that actually means when you’re buying coffee.”

22/05/2026

This is Nordic Approach.

A quick re-introduction feels overdue, especially with so many new faces around here. Our Co-Founder and Co-CEO, Morten Wennersgaard, shares a bit about who we are, how we work, and what we care about.

21/05/2026

At Nordic Approach, cupping sits at the core of how we work. It’s how we assess quality, manage expectations, select coffees for the offer list, and keep track of consistency over time. It also helps us give structured feedback to producers and collaborate on improvements at origin.

Cupping plays a key role in everything from quality control and shipment approvals to exploring new supply chains. While the setup stays consistent, the way we cup and evaluate can shift depending on the goal.

Want a closer look at how we do it? Check out our full guide via the link.

www.nordicapproach.no/post/guide-to-coffee-cupping-process-protocols-and-best-practices

18/05/2026

Dry milling in Ethiopia might not sound exciting, but it’s crucial for coffee quality.

Here is where parchment is removed, defects are sorted out, and beans are graded by size, density, and color before export. The final step at origin that protects all the work done before it.

With plenty of Ethiopian shipments en route, now is the time to learn from our Ethiopian team in Addis Ababa about every stage from milling to pre-shipment samples.

Tap on the link below for more!

https://www.nordicapproach.no/post/dry-milling-in-ethiopia-why-quality-depends-on-it

14/05/2026

🌱🔎You may have noticed that we have fewer organic-certified coffees from Ethiopia on our offer list this year. This is due to recent changes in how organic certification is handled in Ethiopia, as well as updated requirements in the EU and US markets.

Under the new system, traders, suppliers, and farmers must each be certified independently. For farmers, this means they need to be organised within a formal legal structure, such as a union, in order to obtain certification.

In practice, many private washing stations weren’t able to register all contributing farmers in time; not due to unwillingness, but because the guidelines were unclear and came while processing was already underway. As a result, many sites have simply become de-certified this season.

👉It’s important to note: this doesn’t mean farming practices have changed. Most of these coffees are still produced using organic methods, they’re just not officially certified right now.

At the moment, certified organic coffees are mainly available through unions, where farmers were already legally registered (like Nano Challa). For private washing stations, the process is still evolving, and there’s some uncertainty around what’s required moving forward.

You’ll still find all the Ethiopian washing stations you know and love on our offer list—and the coffees are tasting great this year.

https://www.nordicapproach.no/offer-list

12/05/2026

🇰🇪Our Kenyan lineup is always a standout, bringing some of the most vibrant and expressive profiles to the cupping table. With around 12 containers sourced each season, this is why it matters for roasters:

💡Diversity: 100+ lots across a wide range of profiles, all microlot quality. In our experience, classic Kenyans aren’t disappearing, we’re just better at understanding the nuances. You’ll still find plenty of Nyeri-style coffees, alongside exciting regional variations.

👌Access to quality: our long-term relationships mean suppliers know exactly what we’re looking for and offer us their best. They also give us priority to top lots, many of which you won’t find elsewhere.

🛳️Flexible arrivals: shipments land between March and July, making it easier to buy around your roasting schedule. Because we buy across multiple months of harvest and later outturns, we can offer fresh arrivals throughout the season.

🌱Long-term sourcing: our network allows us to keep returning to the factories we know and trust while continuing to explore new regions, partners, and processing styles. Our Kenyan program gives us room to take risks, develop new supply chains, and keep pushing the category forward.

Take a look at our offerlist for the full incoming selection!

https://www.nordicapproach.no/offer-list

08/05/2026

🇭🇳Don’t miss our latest article on Honduras! We sat down with Rory Rosenberg following his recent trip to visit our partners at origin and get a closer look at what’s happening on the ground.

While producers are facing increasing challenges: labour shortages, rising energy costs, and unpredictable weather, we’re also seeing new opportunities through processing, new varieties, and stronger collaboration across the supply chain.

Our work in Honduras continues to evolve, balancing consistent, scalable supply with a growing focus on differentiation, relationships, and long-term development.
Dive into the article to explore Rory’s insights and what they mean for the coffees arriving soon.

🔗: www.nordicapproach.no/post/updates-from-honduras-2026-building-depth-reliability-and-differentiation

📸: Caballero farms & Intibucá smallholders with Café Raga

06/05/2026

📣East Africa update!

Our EU warehouse is getting ready to receive fresh shipments from Kenya, Ethiopia, and Uganda. Here’s a quick overview:

🇰🇪Kenya: Buying is now complete and all of our shipments are finalised. The first container has already landed, with more arriving throughout May, June, and beyond. We’ve seen great differentiation this year, leading us to buy some naturals and an anaerobic natural.

🇪🇹Ethiopia: All shipments are also finalised, with the first lots landing in May, June, and July. Thanks to our A-team on the ground in Addis, both the washed and naturals are cupping exceptionally well this year.

🇺🇬Uganda: Shipments of both washed and natural coffees are also en route, expected to arrive by July. We have sourced new concepts this year, so be sure to take a look.

We’re also starting to plan ahead for Rwanda and Tanzania. These coffees typically arrive in the second half of the year, so we’re gearing up for origin trips and initial cuppings. If these origins are on your radar, now’s a good time to start thinking ahead.

Check out our offer list (🔗link in bio) for the full lineup.

04/05/2026

Jamie’s headed to Bucharest! He’ll be there from May 7–9 and will be hosting a cupping with on May 8th.

Join him between 11:00–15:00 to taste a selection of fresh crops from Colombia, Ethiopia, Honduras, Kenya, and Uganda. We’ll run two cupping rounds with a short presentation in between, plus some local bakery goods, beers, and plenty of great coffee.

📍 Origo Academy
Strada Ion Brezoianu 4, Et. 2, Ap. 3
050023 București, Romania

Want to join? Slide into our DMs or reach out to Jamie directly via email.

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