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 Tim Wendelboe

Coffee is a brewed beverage prepared from the roasted or baked seeds of several species of an evergreen shrub of the genus Coffea. The two most common sources of coffee beans are the highly regarded Coffea arabica, and the "robusta" form of the hardier Coffea canephora. The latter is resistant to the coffee leaf rust, but has a more bitter taste.

Coffee plants are cultivated in more than 70 countries, primarily in equatorial Latin America, Southeast Asia, and Africa. Once ripe, coffee "berries" are picked, processed and dried to yield the seeds inside. The seeds are then roasted to varying degrees, depending on the desired flavor, before being ground and brewed to create coffee.

Coffee is slightly acidic and can have a stimulating effect on humans because of its caffeine content. It is one of the most popular drinks in the world. It can be prepared and presented in a variety of ways. The effect of coffee on human health has been a subject of many studies; however, results have varied in terms of coffee´s relative benefit.

The majority of recent research suggests that moderate coffee consumption is benign or mildly beneficial in healthy adults. However, the diterpenes in coffee may increase the risk of heart disease.

Tim Wendelboe is a micro roastery with focus on buying unique small lots of coffee that hopefully will challenge your coffee preferences. Tim Wendelboe strive to only buy coffee according to the harvest season we are currently in. This means we buy small lots of coffee from different countries throughout the year and our offerings are constantly changing. All coffees are carefully sourced based on a philosophy where quality, traceability, innovation and social responsibility is the main focus. Sustainability is very important to us and we try to satisfy both our customers as well as our suppliers when we buy our coffee.

The coffee is selectively hand picked by hired pickers. Cherries are hand sorted before they are processed to make sure only ripe cherries are processed together. After depulping the parchment coffee is rinsed in clean water. Then the water is drained and the parchment is fermented for 14 to 16 hours. After fermentation the coffee is washed in clean water that is changed 4 times. All floaters are removed during the washing. The Parchment is soaked for 24 hours in clean water before it is dried in parabolic dryers under shade from 25 - 35 days.

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