Best of Oslo: Coffee Part 1

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There’s a dedication to coffee in Oslo that you don’t often see in other cities, where the coffee itself is the thing that is respected and revered. At times it feels like you’re more likely to find a specialty coffee shop than you are a second wave coffee chain and while you might find coffeeshops selling cocktails, tea and even records, the main focus is always on the coffee. There’s no avocado instagram lifestyle with coffee as the afterthought here, just seasonally roasted coffee and casual but informed service. In a country where the Janteloven is still heavily woven into their culture these coffeeshops might downplay their successes and achievements, but with Norwegians drinking more coffee than everyone except the Finnish, it’s maybe not surprising to find that they place it on such a high pedestal.

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Solkiki Peru Maranon 68% 89.5/100

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Made from Organic fortunato No.4 cacao beans, considered to be a pure Nacional bean from the Marañón river canyon of Peru, where they are grown at notably high altitudes. Once harvested and processed they are shipped to Iris and Bob in Dorset, where foregoing their degrees in Clinical Psychology and Human-Computer Interaction, they instead turn their passion and skills to turning these beans into one of their vegan chocolate bars. Using cobbled together equipment at their dedicated chocolate workshop, they stonegrind their chocolate using intensive labour in place of high tech gadgetry to produce their craft chocolate. Continue reading

Solkiki Belize Toledo 73% 86.5/100

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This mix of trinitario and criollo beans are sourced from Maya Cacao an export co-op comprised of just 750 family farmers each with about an acre of land in Toledo, Belize. Once harvested and processed they are shipped to Iris and Bob in Dorset, where foregoing their degrees in Clinical Psychology and Human-Computer Interaction, they instead turn their passion and skills to turning these beans into one of their vegan chocolate bars. Using cobbled together equipment at their dedicated chocolate workshop, they stonegrind their chocolate using intensive labour in place of high tech gadgetry to produce their craft chocolate. Continue reading

Solkiki Dominican Republic Castillo 72% 90.5/100

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The Hispaniola Amelonado beans for this bar are directly sourced from a farmers collective that spreads across 182 farmers in the Dominican Republic. Once harvested and processed they are shipped to Iris and Bob in Dorset, where foregoing their degrees in Clinical Psychology and Human-Computer Interaction, they instead turn their passion and skills to turning these beans into one of their vegan chocolate bars. Using cobbled together equipment at their dedicated chocolate workshop, they stonegrind their chocolate using intensive labour in place of high tech gadgetry to produce their craft chocolate. Continue reading

Duffy’s Panama Tierra Oscura 72% 90/100

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These directly sourced beans come from the most westerly tip of Panama, from Bocas Del Toros Island, where they are grown and harvested before being shipped to Cleethorpes, where Duffy Sheardown helps to use his technical expertise to turn them into one of his chocolate bars. Continue reading