Dagoberto Marín, Filter Roast

10 years in the making, Noma Kaffe is a coffee subscription built on direct partnerships with farmers and roasted by our team in Copenhagen. For a limited time, we’re offering the chances to taste specific lots as a single bag purchase.

Each release reflects close collaboration at origin, showcasing the character of a specific harvest and producer. Now in our second year of the subscription, we'll revisit producers we admire, deepen our partnerships, and introduce new farmers that share our approach to quality and care for the land.

You’d be forgiven for assuming that the fresher the roast, the better the coffee. However, for best results, rest our coffees for a minimum of 2 weeks after their date of roast. In fact, many of our coffees reach their peak after 3 to 6 weeks.

Freshly roasted coffee contains a lot of residual carbon dioxide from the roasting process. Allowing our coffee to rest gives the beans the chance to release this gas and to open — roasty flavours will soften, allowing the sweeter, more aromatic tones to emerge... In other words: patience is a virtue!