The Story
Koppi was founded in 2007 by barista and brewers champions Anne Lunell and Charles Nystrand , both Swedish Barista Champions who won their titles in consecutive years—Charles in 2005 and Anne in 2006 . The couple grew up in Helsingborg and have known each other since their teens , working with coffee part-time while at university before Charles won the Swedish Barista Championship and moved to Oslo for a roasting job, followed by Anne. After two years in Oslo, they received a call from chef Niklas Ekstedt offering them his restaurant space in Helsingborg, and they signed the contract within two weeks .
What started as a coffee bar with an in-store roaster in the heart of Helsingborg in 2007, evolved to solely focusing on roasting at their new headquarter in an old industrial building in 2016 . After one year, they made a dramatic switch to only roasting that both simplified their life and their business resulting in an even more healthy company . Over the years, Koppi has gained international recognition, recently ranking #6 among the top 100 roasters in the world .
Today, their team consists of Anne and Charles plus Björn who joined in 2016 and Kathe, an old friend working part-time . Koppi maintains their international reputation, with 90% of their sales from their international market , working with “amazing businesses all over Europe and in the US” .
Sourcing & Relationships
From the start, Koppi’s goal has been to work with skilled and dedicated coffee producers around the world , with Anne and Charles traveling regularly to origin, working directly with skilled and dedicated farmers to select coffees that express place, process, and care . Their approach is rooted in transparency and respect—ensuring value flows back to the people behind the beans .
Koppi has established relationships with five producers in Costa Rica that they have been visiting for the past six years. They’re hardworking, quality-focused and aware of what it takes to produce amazing coffee. They visit them every year to spend time with the families, see their progress at the farms and choose what micro-lots to buy . Koppi is known for its long-lasting partnerships with Costa Rican producers, working with farms like Monte Copey owned by Guiselle and Enrique Navarro for 12 years .
What Koppi tries to do is commit to producers—buy from the same people and never negotiate price. There needs to be mutual understanding that they will be returning customers every year so producers need to deliver a certain quality. They would never try to bargain with producers because it’s much easier for them to adjust their margins . For almost all their 18 years, they’ve been lucky to work with the same fantastic producers in Colombia and Costa Rica. It is expensive to produce specialty coffee and if they want the good stuff they need to pay well for it. For them to be able to make a positive impact by paying well for so many years offers both parties security .
Roasting Philosophy
In the roastery, Charles oversees production with a meticulous touch, translating those close producer relationships into clean, expressive roasts that embody Scandinavian precision . With a focus on roasting great quality green coffee for clarity, Koppi’s ambition has been to work long term with their partners and increase the value for producers at farm-level . The roastery focuses on light roasts that highlight the unique characteristics of each origin, producing vibrant, complex flavors often associated with Nordic roasting styles .
Koppi is loved for their frequent rotating selection of different flavor profiles, while keeping an extremely consistent roast quality that makes the coffee always easy to brew and enjoy . They are continuously looking for unique and complex coffees that showcase the absolute best of their origin , with their focus to bring out the full potential of each coffee in each roast .
The result is coffee that feels both honest and refined, always highlighting the natural sweetness and nuance of the bean . Baristas describe Koppi as meticulous, carefully crafting each brew to highlight the unique characteristics of the coffee, creating not just coffee but a moment of tranquility and appreciation for the art of coffee .
What to Try
Koppi offers stunning washed Costa Rican coffees from La Lia, a micro mill located in the Tarrazu region run by Luis Alberto Monge Ureña since 2012 . Their White Honey Costa Rica Barrantes is described as an all-time favorite with notes of jasmine and peach that particularly shines when brewed through Chemex .
From Colombia, their Finca El Porvenir offers smooth layers of dark chocolate and caramel with a lift of sweet red berries—comforting yet vibrant, a quintessentially Colombian expression . Their Ethiopian offerings from Chelchele Washing Station feature juicy raspberries and pomegranate with soft caramel tones, delivering cups that are bright, elegant, and full of energy, with floral and citrus notes that shine with crystalline clarity .
Reviews consistently rate Koppi coffees highly, with customers praising their Kenya GATHAITHI, Colombia Finca El Porvenir, and their Red Clay espresso blend as excellent . Their current offerings span multiple origins including Costa Rica Monte Copey Tierra Prometida with dark berry and floral notes, El Salvador Los Pirineos Black Honey Pacamara, and Kenya Thikagiki AB with rhubarb and strawberry yoghurt characteristics . For espresso lovers, their Red Clay espresso blend is noted as one of the best espresso blends for milk drinks .