Kaffe Brennerie Bergen is a small coffee roastery and café located in the old shipyard of Bergen. The café is owned by Kaja, who has a background in filmmaking and started the first coffee bar in Bergen, and Kenneth, who began roasting coffee at home in a roastery made from an old popcorn machine.
Bergen Kaffe Brennerie has a few micro-roasters which prepare 10 to 12 kilo’s at a time. The beans are roasted longer than industrially produced beans, whereby the optimum time for each bean is carefully controlled. Each bean has its own profile and its needs in the roasting are discover trough continuous observation, testing and improvement.
At the moment the roastery processes 12 different types of coffee which originate from various small producers in Kenia, Ethipia, Brasil, Burundi and Honduras. Bergen Kaffe Brennerie buys the beans through a few intermediates who import directly from small producers and control the environmental and social conditions of production. Most of the coffee is imported through Robert Thoresen, owner of Collaborative Coffee Source and café Java in Oslo. Robert visits each producer regularly to observe the production and beware of local political and economic challenges. For instance, when the Kenian government took more control of the export in some regions of Kenia Robert stopped buying beans from these region as he could no longer ensure the production was ethical.
We decided to order coffee from Bergen Kaffe Brenneri over buying directly from the Collaborative Coffee Compagny in Oslo to support Bergen Kaffe Brenneri in their quest to challenge the unsustainable character attributed to cafes. The Kafe is marked by its creative use of resources, initially considered waste by the untrained eye. Adhering to a philosophy of reuse and up-cycling the Kafe’s equipment and furniture is largely made from material found around the city.
The philosophy of re-use and up-cycling is not limited to furniture but finds its application in the kitchen. Pizzas are made of products which would otherwise be thrown away, given to them by shops just before their expiring date. The café gets the products every week and depending on what they receive they make different types of pizza.
Outside the café has a small greenhouse outside where they grow some of the ingredients used in the café. In the near future the café plans have rooftop beehives to supply the kitchen with honey.
Bergen Kaffe Brennerie roasts the coffee fresh on a daily bases and packed into vacuum bags which state the packing date. The beans are best consumed within one month, after which the aroma will slightly get less.
For more information see www.kaffebrenneri.de.gpu.no and www.collaborativecoffeesource.com