Bergen Kaffebrenneri

Why it’s on the route

Bergen Kaffebrenneri roasts its own coffee by hand in small batches, starting on a 12 kg Petroncini in 2009 and later adding a 30 kg Giesen. It has been moving customers toward lighter roasts and runs public cuppings and courses alongside its coffee bar. The setting is a plain industrial space linked to a former shipyard, with roasting aromas reaching the street.

At a glance

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