Artisanal coffee
What are we doing?
We offer sustainable, traceable specialty coffee from selected family-run farms in the highlands of the volcanic region of Brazil. Our coffee represents the best in taste, aroma and quality.
What makes us different?
Specialty coffee is coffee that is rated 80 points or more on a scale from 0-100 due to taste and aroma. The higher the score, the more complex the taste. Our specialty coffee grows in rich volcanic soil between 800-1300m above sea level, is hand-picked, naturally dried and made from the best coffee beans. This is real artisanal coffee!
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Very good taste
What makes Brazilian specialty coffee unique?
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 flavors and aromas - perfect for tasty cups of specialty coffee.
The flavor notes you will find in coffee from this region include citrus, chocolate, hazelnut, almonds, walnut, caramel, honey, malt, berries, tropical fruit, stone fruit, dried fruit, flowers and spices.
Direct trade
Why buy from us?
We work directly with coffee farmers in Brazil. Our vision includes mutual agreement on price, quality and contract terms. This is how we want to ensure that the farmers we trade with get a fair price.
We prioritize building strong and long-term ties with a selection of coffee farmers. In this way, we can create a stable sustainable business model that benefits all parties.
Fair coffee tastes best!
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Sustainable production
Nature and environment
Our coffee farmers use little or no pesticides, and they also lease large areas of Mata Atlantic rainforest that they have regenerated. They can now document increased natural diversity and species returning to the areas. Several also have a certificate that they compensate for CO2 emissions in production. Therefore, they can boast of selling climate-friendly coffee.
Single Estate
Can you trace the 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 about the quality characteristics of the coffee as possible.
By checking the QR code on the package, you can be sure that the product is authentic.
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Farmers are burners
Award-winning coffee roasters
At Acorda, we want to leave as much profit with the farmers as possible and cut out the middlemen. Our farmers are highly competent coffee roasters and roast our coffee. In fact, our partner, farmer Ivan Santana, was named Coffee Roaster of the Year 2023 in Brazil. From the time the farmers roast the coffee in Brazil until we have it in Norway, it takes around a week.
Brazil + Norway
The people behind Acorda:
The couple Pier Lenci from Brazil and Siri Elise Dybdal from Norway founded Acorda Spesialkaffe in 2023 based on a passion for quality coffee and a great desire to contribute to a sustainable and fair trade with small farmers in Brazil.
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Pier Lenci
Pier grew up in the big city of Sao Paulo in Brazil with an Italian father and a Brazilian mother. On the 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. Tasting one's way to good coffee is therefore not so unnatural for Pier - who has developed slightly above-average taste buds.
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 able to be part of a positive movement within the coffee industry, which emphasizes fair trade and sustainability for the small farmers in his home country.
Siri Elise Dybdal
Siri grew up in Stordal on Sunnmøre, but went to Edinburgh in Scotland to study journalism as
19-year-old, and stayed there for 15 years. For large parts of her career, she has worked as a freelance journalist for newspapers, magazines and websites in the UK, Norway and internationally, with a focus on, among other things, travel journalism. It was on a work trip in Panama in the mid-2000s that she first discovered
specialty coffee. This led to her being sent green beans which were 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 for Bioeconomics (NIBIO). Through her work, she has gained a broad insight into topics such as plant health, sustainable production, biodiversity, food safety and food safety challenges. She will now use this insight into agriculture and sustainable production towards Acorda Spesialkaffe.
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