Meet the Roaster: KOKKO – From Cupping to Customer

This month, we’re excited to feature Kokko, a roaster based in Stavanger, Norway. From their unique roastery and coffee shop, they bring together a community of coffee lovers, furniture enthusiasts, and architecture aficionados under one roof. But what goes into creating the perfect cup of coffee at Kokko? In this post, we’ll take a closer look at their coffee roasting journey, from cupping to customer.

Kokko sources most of its beans from Nordic Approach, a sourcing company focusing solely on high quality green coffees. When it comes to developing a new roast profile for a particular bean, Kokko’s approach is simple: cupping, cupping, cupping. They set up goals for what they want to get from each particular bean and consider factors such as variety, process, country of origin, and altitude. Once they’re happy with the results after cupping, they’re ready to share their coffee with us – the coffee enthusiasts.

This Month’s Coffee Selection

Kokko has handpicked four unique coffees for this month’s KaffeBox. Let’s take a closer look at each of them, including some insight from Kokko’s head roaster.

Ethiopia Sakicha

– This natural coffee from West Guji is perfect for those who love fruity and ferment-forward coffee. It’s a great choice for coffee enthusiasts who enjoy expressive flavors.

Coffee Name: ETHIOPIA // Sakicha
Taste Profile: Mango, Fermented Pineapple, Lemon, Spice
Origin: Ethiopia – West Guji – Sakicha
Producer: Power Coffee Processing Station
Variety: 74110, 74112
Process: Extended Natural
Harvest date: 2022
Altitude: 2155 masl

Kenya AA Kiamabara

– This classic, clean, and juicy coffee from Nyeri is ideal for those who enjoy sparkling florals like elderflower. It’s complex and delicate, making it a great choice for those who appreciate a well-balanced coffee.

Coffee Name: KENYA // AA Kiamabara
Taste Profile: Black currant, Elderflower, Rhubarb, Lime
Origin: Kenya – Nyeri – Gathugu
Producer: Mugaga farmers cooperative society
Variety: Batian, Ruiru 11, SL-28, SL-34
Process: Washed
Harvest date: 2022
Altitude: 1600 masl

Indonesia Frinsa Collective Manis

– This natural coffee from West Java is a great choice for espresso lovers who want to try something more unusual. It’s wild tropical fruit notes with integrated ferment make it a unique and delicious option.

Coffee Name: COLOMBIA // La Pastora by Hernan Prieto
Taste Profile: Chocolate, Purple Plum, Strawberry Yoghurt
Origin: Colombia – Antioquia – Ciudad Bolicar
Producer: Hernan Prieto, La Pastora
Variety: Colombia, Caturra
Process: Natural
Harvest date: 2022
Altitude: 1540 – 2000 masl

Colombia La Pastora

– This natural coffee from Hernan Prieto is solid, structured, and has a hint of chocolate, nectarines, and cherry-like acidity. It makes for a fantastic espresso option.

Coffee Name: INDONESIA // Frinsa Collective Manis
Taste Profile: Tropical Fruit, Orange Blossom, Cacao, Funky
Origin: Indonesia – West Java – Weninggalih
Producer: Java Frinsa Estate
Variety: Borbor, Lini S, Ateng super, Timor, Sigarar Utm ,ang, P88
Process: Natural
Harvest date: 2022
Altitude: 1400 masl

Get the Most Out of Your Coffee with This Month’s Recommended Brew Recipe

If you’re wondering how to brew this month’s coffee selection, Kokko recommends using a Hario V60 with the following recipe:

Dose: 20g
Total Amount: 300ml
Total Time: 3min
Water Temperature: 92-94°C
Pouring Intervals: 3x100ml every 1min

Pour the first 100ml of water within 15 seconds and give it a nice swirl. When the water has drawn down by 1 minute, pour the next 100ml, and then the last 100ml by 2 minutes. The total brewing time should be 3 minutes. If it takes longer or shorter, adjust the grind size accordingly.

With four distinct flavors to choose from, there’s something for everyone. Plus, with KOKKO’s recommended brewing recipe, you can easily make the most of your coffee.

Don’t miss out on our next KaffeBox!