Nordic Brew Lab

Feature Roaster: Swerl

The Bishan Wate Washing Station sits in Guji near the Wate River, receiving cherries from roughly 50 smallholder farmers. Ripe cherries are delivered the same day, floated to remove defects, depulped, washed, and then fermented for 48 hours before drying on raised beds designed for airflow and gentle sunlight. Drying takes about 21 days, until the coffee reaches 12% moisture.

This lot is a “Premium” preparation. The cherries are selectively picked from a small group of farmers and sorted with exceptional precision: about 90% fully ripe, with minimal semi-ripe or overripe fruit. Processed and stored separately from the main harvest, these special lots are usually produced from a single day’s intake, resulting in limited volume and remarkable consistency.

Expect a layered and intense cup with notes of bergamot, candied orange, and hints of chamomile.

Tasting Notes: Bergamot | Candied Orange | Chamomile

Origin: Guji, Ethiopia
Producer: 50 Smallholder Farmers / Bishan Wate Washing Station
Variety: Ethiopian Heirloom
Altitude: 2000 - 2350 m.a.s.l
Process: Special Prep Washed

Roast Date: 3rd November 2026

Packaging: 250g bag roasted coffee beans

International Feature Roaster: Scenery

At Weessi Station in Tima, Odo Shakiso, Guji, around 25 smallholder farmers supply coffee grown at 2,000–2,150 masl. The station was established in 2023 by Ture Waji’s Sookoo Coffee, whose approach to experimental processing balances innovation with clarity and a strong sense of origin. This lot combines the JARC varieties 74110 and 74112.

Fully ripe cherries are sorted, depulped with the mucilage retained, and fermented in sealed tanks under anoxic conditions for 48 hours. The parchment is then dried under shade on raised beds for 21 days, spread in thin layers and turned regularly to ensure even drying and limit further fermentation.  

Expect a bright and sparkling cup with notes of meyer lemon, granny smith and riesling.

Tasting Notes: Meyer Lemon | Granny Smith | Riesling

Origin: Tima, Odo Shakiso, Guji, Ethiopia
Producer: 25 smallholder farmers; Ture Waji
Variety: 74110, 74112
Process: Anoxic Yellow Honey
Altitude: 2,000 - 2,150  m.a.s.l

Roast Date: 6th October 2026

Packaging: 200g bag roasted coffee beans

International Feature Roaster: Terraform

Founded by Tamiru Tadesse, Alo Coffee is based in Bensa, Sidama, and is recognised for its meticulous approach to coffee processing and its work with local smallholder farmers. The project gained international recognition in 2021, winning the Ethiopia Cup of Excellence with a coffee from its home village.

For Alo’s signature zero-fermentation washed process, fully ripe cherries are depulped immediately after harvest, without undergoing fermentation, then thoroughly washed. The parchment is slowly dried on raised African beds under gentle sunlight for 7–12 days.

Expect a crisp and juicy cup with notes of green plums, yellow peach, and an elegant white tea-like sweetness. 

Tasting Notes: Green Plum | Yellow Peach | White Tea 

Origin: Sidamo, Ethiopia
Producer: Tamiru Tadesse
Variety: 74158
Process: Zero Fermentation Washed
Altitude: 2,350 m.a.s.l

Roast Date: 26th October 2026

Packaging: 100g bag roasted coffee beans

International Feature Roaster: September

Produced by smallholder farmers around Danche station in Guji, this washed coffee is sourced through Habtamu Fikadu of Kuri Mountain Coffee. Grown at around 2,000 masl, it features the Ethiopian JARC selection 74158, developed for high yield potential and resistance to coffee berry disease.

The cherries are pulped, fermented underwater for 48–72 hours, soaked for a further 12 hours, and dried on raised beds for 10–12 days. 

Expect a juicy and sparkling cup with notes of crisp pears, sweet peaches and a bright lemonade acidity.

Tasting Notes: Juicy Pear | Peach | Lemonade

Origin: Guji, Ethiopia
Producer: Habtamu Fikadu
Variety: 74158
Process: Washed
Altitude: 2,000 m.a.s.l

Roast Date: 20th October 2026

Packaging: 250g bag roasted coffee beans

Introducing the OREA 01 (aka the Baby-O)

The Baby-O is a compact unibody flat bottom brewer designed for achieving the perfect single cup brew. Consistent, fast, packable and versatile.  

Made from a single-piece of 100% food-safe, BPA Free Tritan plastic and polished to perfection - the Baby-O by OREA is clear like glass yet lightweight and impact resistant. The perfect brewer to take on-the-go or for daily use at home. 

Why the 01 Brewer by OREA? 

• Lightweight and durable
• 01 size is perfect for single cup brews (great for rare + exclusive coffees)
• Compatible with both WAVE and FLAT filters by Sibarist
• Travel friendly

Introducing the Bloom from Nucleus Coffee Tools.

Bloom is a next-generation brew bed preparation tool, created to address one of the most overlooked but critical stages in brewing: preparing the coffee bed before the first drop of water hits.

Using its retractable mechanism and dual needle configurations, Bloom breaks up clumps, redistributes density, removes hidden air pockets, and lifts chaff to the surface.

Its specially coated needles are available in two modes: Straight Needles and Fan Needles. In both modes, they reduce static and keep fines evenly dispersed throughout the bed, supporting smoother draw-downs and greater consistency.

On the reverse side, FlowTip shapes a precise divot in the coffee bed, improving pre-infusion and minimising channeling.

Praised by world champions for its ability to deliver clarity and control, Bloom is compatible with cone and flat-bed drippers, immersion brewers, and espresso baskets alike.

Because every great cup begins before the pour.

The iconic Hario V60 is now available in metal! 

The metal V60 is durable, easy to clean, and extremely stylish. It offers excellent thermal conductivity for a quick and efficient warmup during service. 

You may also recognise the V60 Metal Dripper as the dripper that was used by Matt Winton to win the 2021 World Brewers Cup Championship!