In the quiet precision of Nordic coffee culture, Kaffa Oslo has built a reputation shaped by patience, sensory discipline, and a deep respect for detail. From its roastery in Ryen, Oslo, the team continues to refine how coffee is selected, roasted, and experienced.After a standout year marked by recognition at “Nordics Best Roaster 2026,” we speak with head roaster Trude Skjold Løken about the journey behind the achievement, the realities of global coffee logistics, and the philosophy that guides Kaffa Oslo’s approach to roasting.
What follows is a conversation about craft, competition, and connection across the world of specialty coffee.
We invite you to read the full interview below.
Introduction to Kaffa Oslo
Could you introduce yourself and the story behind Kaffa Oslo to our audience? What are the core values that define the roastery’s identity in the Norwegian coffee scene?
Hello there! My name is Trude and I`ve worked with specialty coffee since 2012, starting of as a barista before getting a job as a production roaster in 2016. Worked my way up to a position as head roaster with quality control some years down the line. Learned with time, stubbornness and patience how to be a good cupper for roasting purposes and this is what made me who I am today. If I could give everyone that`s considering becoming a roaster just one tip: learn how to cup for roasting purposes and never stop cupping!
KAFFA is a small specialty roastery based in Ryen, Oslo. Born from the legacy of the iconic Oslo coffee bars JAVA and MOCCA. Founded by Robert W. Thoresen, the first World Barista Champion, our mission has always been to create meaningful experiences through exceptional coffee.
We work directly with dedicated producers around the world to source the finest green coffee through our owner and his sourcing company Collaborative Coffee Source. This work allows us to ensure sustainability and quality at every step of the journey. We use a light roasting style developed to highlight the unique character of each coffee while ensuring it remains easy to brew.
Since 2005, we have focused on making specialty coffee approachable and inclusive. Whether for home brewing or professional brewing, our goal is to provide a touch of everyday luxury through traceable, high quality coffee.
The Winning Moment
Congratulations again on winning “Nordics Best Roaster 2026.” Looking back at the competition, what do you think was the defining element in your roasting profile that set Kaffa Oslo apart this year?
Answer: There were many amazing coffees on the competition table, but maybe the florality and sparkling acidity of our sourced coffee made it stand out. We were extremely lucky to source a geisha like that. One of the best geishas I`ve ever tasted and I`ve had quite a few! The mandatory coffee had quite a similar approach/profile as the sourced, I approached it like a geisha. Roasted in a nordic light style but with enough development to give them body to make them both stand out.
The Competition Experience
In the “Mandatory Coffee” category, everyone roasts the same beans. How did you manage to imprint your signature style on those beans to impress the judges?
Answer: My first sampleroast (on a ROEST sample roaster) reminded me of a geisha-I found the coffee to be very light, sweet and delicate, so I took that approach when roasting the first batch on our smallest production roaster (a Probat UG15). Trying my best to bring forward the notes the coffee was inhabiting: red berries, the florality of black tea, sweet and elegant.
Global Supply Chains
With the current tensions in the Middle East affecting global shipping routes, how do you see these logistics challenges impacting the arrival and cost of green coffee in Norway?
Answer: The current challenge the last few years is that our East African coffee can`t take the shortcut through the Suez Canal, so it`s detouring all the way around the Cape of Good Hope. This adds about two to three weeks to our wait times and significantly increases freight costs. On top of that, the jump in global fuel prices means it`s costing more to power the ships and the trucks delivering to us here in Norway. It`s not always easy logistically to be located so far up in the northern hemisphere, but we`re doing our best to keep everything moving.
Adaptability
Have these regional disruptions prompted Kaffa Oslo to reconsider shipping methods or explore different sourcing strategies to ensure consistency?
Answer: We won`t change any of our buying strategies or move coffee in a different way. We will just have to wait a bit longer for the coffee to arrive in Norway.
Future Ambitions
After reaching the top in the Nordics for 2026, what is the next milestone for you? Are there plans for more international competitions or new projects within the roastery?
Answer: We will continue to compete in Nordics Best Roaster in the coming years as it`s a very fun, challenging, teambuilding and educational competition. On a personal note I will continue to compete in national cupping- and roasting championships as I am a very competitive person and I learn so much from it.
A Message to the Arab World
What message would you like to share with the specialty coffee community in the Arab world who are following your success?
Answer: I would really like to visit one day-never been to your side of the world. If I plan a visit; please invite me to your roastery and lets exchange coffees and set up a cupping!
