What do we do?

We offer sustainable, traceable specialty coffee from selected family-run farms in the highlands of Brazil's volcanic region. Our coffee represents the best in taste, aroma, and quality.

What makes us different?

Specialty coffee is coffee graded 80 points or more on a scale from 0-100 for taste and aroma. The higher the score, the more complex the flavor. Our specialty coffee grows in rich volcanic soil between 800-1300 meters above sea level, is hand-picked, naturally dried, and made from the best coffee beans. This is true artisan coffee!

Because Brazilian specialty coffee is grown high above sea level in an area rich in volcanic soil and lush rainforest, it takes longer to grow and mature. This gives the beans more time to develop their natural flavours and aromas - perfect for flavourful cups of specialty coffee.

Flavour notes found in coffee from this region include citrus, chocolate, hazelnut, almonds, walnut, caramel, honey, malt, berries, tropical fruit, stone fruit, dried fruit, flowers and spices.

We work directly with coffee farmers in Brazil. Our vision includes mutual agreement on price, quality, and contract terms. This way, we ensure that the farmers we trade with receive a fair price.

We prioritize building strong and long-term relationships with a select group of coffee farmers. In this way, we can create a stable, sustainable business model that benefits all parties.

Fair coffee tastes best!

Our coffee farmers use little to no pesticides, and they are also custodians of large areas of Mata Atlântica rainforest which they have regenerated. They can now document increased biodiversity and species returning to the areas. Several also have certificates showing that they offset CO2 emissions in their production. Therefore, they can boast sales of climate-friendly coffee.

We want our customers to be able to trace the coffee back to the farm it was grown on, and to get as much information as possible about the coffee's quality characteristics.

By scanning the QR code on the package, you can be sure that the product is authentic.

At Acorda, we aim to leave as much profit as possible with the farmers and cut out middlemen. Our farmers are highly skilled coffee roasters and roast our coffee. In fact, our partner, farmer Ivan Santana, was named Coffee Roaster of the Year 2023 in Brazil. From when the farmers roast the coffee in Brazil until we have it in Norway, it takes about a week.

Pier grew up in the metropolis of Sao Paulo, Brazil, with an Italian father and a Brazilian mother. On his mother's side, the family had worked as laborers on coffee farms for many generations. He has many fond memories of family visits to the farms in the countryside.

Pier trained as a graphic designer and moved to the UK in 2001 to learn English but ended up training as a chef. Since then, he has worked as a chef internationally and in Norway. Therefore, tasting his way to good coffee is not so unnatural for Pier – who has developed taste buds that are a little above average.

Pier is the important link that makes it possible to work with the small farmers in the volcanic region where very few speak English or have exported coffee abroad before. For Pier, it is motivating and important to be part of a positive movement within the coffee industry, one that emphasizes fair trade and sustainability for the small farmers in his home country.

Siri grew up in Stordal in Sunnmøre, but moved to Edinburgh, Scotland, to study journalism at the age of 19, and stayed there for 15 years. For much of her career, she has worked as a freelance journalist for newspapers, magazines, and websites in the UK, Norway, and internationally, focusing on travel journalism, among other things. It was on a work trip to Panama in the mid-2000s that she first discovered specialty coffee. This led to her having green beans sent to her, which she roasted in a wok at home. Since then, she has been a specialty coffee enthusiast. Today, Siri works as a journalist and senior communications advisor at the Norwegian Institute of Bioeconomy Research (NIBIO). Through her job, she has gained broad insight into topics such as plant health, sustainable production, biodiversity, food security, and food safety challenges. She will now use this insight into agriculture and sustainable production in her work with Acorda Spesialkaffe.