About

We are a coffee roastery with three coffee shops and coffee training. We sell wholesale to other coffee shops, cafés and restaurants. In our own coffee shops, we aim to set new standards for coffee brewing and serving, and to keep exploring potentials in coffee all the way from seed to cup.

The dream that drives The Coffee Collective is to explore and unfold exceptional coffee experiences in a manner that gives better living conditions to coffee farmers across the globe.

Coffee quality is brought about in three links: Farmer, roaster and barista. We work hard to ensure that these three links collaborate, working towards the collective goal: Exploring coffee’s taste potential.

As coffee is grown far from Denmark, it is important for us to work with transparency. With our Direct Trade model, we lay out a distinct set of criteria for our trading with the producers. Direct Trade is based on the notion that the better the quality we get, the better price we are able to pay, and the better quality we will have again the following year and so forth.

Ultimately, our dream is for a coffee farmer in Kenya to obtain the same status and living conditions as a wine grower in France.

Who we are

The Coffee Collective is collectively owned and run by some of Denmark’s most reputable coffee personalities.

Peter N. Dupont
Managing director and green bean buyer. M.Sc. in water resource management in coffee producing areas. Barista since 1998 and roaster since 2004.

Klaus Thomsen
Head barista trainer and manager of PR and wholesale. World Barista Champion 2006 and twice Danish Barista Champion. Started as a barista in London in 2001.

Casper E. Rasmussen
Roast master. World Cup Tasting Champion 2008. European champion with the Danish Barista Team 2008. Barista since 2003.

Linus Törsäter
Responsible for design. Architect from SLU Alnarp, Sweden. Barista since 2004.

Besides the four owners, we have our skilled roaster, Jakob Dupont, and our office coordinator, Jette Kanstrup. Our group of baristas counts about 25 skilled people. It is a mixed group of experienced baristas, coffee enthusiasts, coffee nerds, and even several winners of the Danish Coffee Championships.

Jægersborggade
Samuli Marila is bar manager at our coffee shop in Jægersborggade. He began working as a barista in Norway in 1997, his coffee roasting experience tracks back to 2005, and he became the Danish Cup Tasting Champion in 2009 and 2011. Working alongside Samuli, we have the macchinesto, Astrid Gulstad, who was formerly a cook.

Torvehallerne
Our coffee shop at Torvehallerne is run by Danish Barista Champion (2013), Rasmus Gamrath, who has been a barista since 2010. Assisting him, we have Lukas Kragelund, macchinesto, who has been a barista since 2008.

Godthåbsvej
At the Godthåbsvej coffee shop Peter Ebdrup is our bar manager. He has a background as a cook and has come up with our food-and-coffee pairings in the coffee shop.

Direct Trade

When you see the Direct Trade logo on our coffee bags, you will know that the following two criteria have been met: 1. The producer is paid at least 25% more than the Fair Trade price. 2. We visit the producer every year.

When we launched The Coffee Collective in 2007, we wanted to form a transparent trade model that would guarantee us the best quality of produce, and guarantee the producers payment that meets that better quality. It goes without saying that producers must be paid accordingly in order to take an interest in raising standards. For that reason, it is basic in Direct Trade that we ensure that surplus charges paid for premium quality reach the producers.

Visiting producers every year builds a personal relation. On the one hand, they get to know who we are and that we take good care of their product. On the other hand, we get to know them and understand how our produce is grown. During visits, we exchange what qualities we prefer and we get to experience the details of production at first hand.

Coffee is grown in countries with substantially different living conditions than ours. For that reason, many coffee lovers wish to trust that those who have created the basis for the better quality are paid accordingly. Unfortunately, consumers are often given the run-around rather than actual facts about how a given coffee has been traded. This is why we have formed the two fixed pledges in our Direct Trade model mentioned above – for your guarantee.

Other roasteries on the international coffee scene work with Direct Trade as well. We recommend that you check out the ways of these two roasteries: Intelligentsia and Counter Culture.

Direct Trade

Roastery

The roastery is the pivotal point or link for our entire enterprise and from the very beginning, we have wanted to open and unravel the roasting process for everyone.

Green coffee beans neither smell nor taste of coffee as you know it. The taste and aroma evolves only during roasting. We wish to prove coffee a product of nature – of cultivation, varieties of coffee trees, soil conditions, rain, sun, wind, etc. that in the end leave their distinct fingerprints on coffee’s taste.

This is why we buy nothing but extremely clean, sweet and aromatic coffees, and roast them lightly in order to highlight their natural taste. Every single coffee is always our starting point; we roast each individual one in order to enhance its own unique qualities. We roast in a modern Loring SmartRoast 30 kg roaster that allows us to control the roasting profile in detail. Furthermore, this roaster uses less energy than traditional roasters and it emits no smoke nor fumes.

We roast every day and supply our wholesale customers, our own coffee shops and webshop with fresh coffee on a daily basis. And yet, freshly roasted coffee is just a small part of the equation. We buy, roast and sell nothing but freshly harvested crops that are in season, we store the green beans in either vacuum bags or special Grain Pro bags in a wine cellar, and we rinse every bag of roasted coffee with nitrogen in order to preserve the high quality. Every roasted batch undergoes a number of quality checks, the most significant being the cupping. We taste every single batch and we always strive to do even better.

Check out Casper and Jakob’s work at our roastery on Godthåbsvej every first Friday of the month as they invite you inside for a guided tour and cupping.