Dried Apricot & Spices

Sold out. A wintry perfection of dried fruits and cardamom spice. Just what you need to warm up in cozy comfort.

The most interesting feature of this coffee is that it is a blend of micro lots from the same region in Pitalito. Its the first time we've been working with this type of blend but its extra exciting because it allows us access to a range of smallholders that we've not had the chance of working with before.

The Bruselito coffee is Nordic Approach's crafted concept for high-end micro lot blends from the vereda Bruselas and the surroundings of Pitalito. The selection and combination of lots is based on cup profile, score, and geography. These coffees come from small farmers that are a member of Cadefihuila Cooperative. Nordic Approach works alongside exporters having coffee programs with the cooperatives targeting certain areas, groups or producers within the cooperative focusing on quality.

Pitalito is the main city located in the south of Huila. It is surrounded by coffee areas of amazing potential. The altitudes for our coffees generally ranges from 1600 – 2000 masl. The farmers often work in groups and are selling the coffee to the local bodegas (purchasing points for parchment).

  • Colombia

  • Huila, Pitalito

  • Various smallholders in the Huila region

  • Caturra & Castillo

  • Washed

  • 2017

  • Nordic Approach

  • 250g

  • 92,30kr per kg

  • Medium to dark (ideal for espresso coffee or those that enjoy more intense coffees)

  • Nectarine & Dark Chocolate

    We taste 80% dark chocolate and stone fruit, specifically nectarine, along with some creamy & bitter walnut.

  • Jasmine & peach

    Peaches & cream, in the way only an Ethiopian coffee can bring you all of the peaches and cream. Jasmine flowers and intricate bitters that stimulate your senses to finish it off. We’ve immensely enjoyed coffee from the Boji wet mill in the Kochere region on multiple occasions and are thrilled to bring it back for another run.

  • Earl Grey & Rosehip

    It’s calm with a lovely lightly bitter black tea aftertaste, has a grounded structure, and it doesn’t have that super typical natural funkiness (though definitely still a natural). There's fruit as you'd expect: papaya and lime. We're happy to share this easy drinking coffee as we roll into summertime.

  • Fruktnøtt

    Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.

  • Lingonberry & Cream

    It’s as though a human-sized raspberry is running full speed ahead at you, into your mouth - you’re a little freaked out by it, but then it gives you a massive sweet juicy hug and all is well with the world. So sugar cane sweet, bold and bright. Uniquely fresh crop Kenyan in the very best way.

  • Plum & Almonds

    Sold out. Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.

  • Honey & Rose

    Sold out. That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.

  • Orange & Walnut

    Sold out. A bright Colombian; this is a classic coffee from Hugo Guarnizo in the Tarqui department of Colombia. It was harvested during the secondary smaller harvest that occurs in Colombia; this is known colloquially as the mitaka.