Our Story

You've probably had it, the washed Colombian, the natural (or washed) Ethiopian. Clean, predictable, safe.

We got tired of tasting the same coffees. But more than that, we got frustrated trying to find anything different.

Especially here in Scandinavia. Norway, Sweden has beautiful coffee cultures, but where were the experimental fermentations? The co-ferments that shouldn't exist? The processes most roasters won't touch?

They weren't here.

This came from nights spent thinking about coffee, mornings spent cupping, and days connecting with producers doing remarkable things across continents. Plus occasional moments of "did this coffee just taste like strawberry wine or am I losing my mind?"

(It did. I wasn't.)

The hunt never stops. I spend a lot of time looking for coffees others might overlook, or actively avoid because "it's not coffee if it's not washed."

Good. More for us 😊

Sometimes we lose sleep over it. In a good way. When you find a coffee with a 96-hour mango fermentation that creates something magical, it's hard to think about anything else.

Some day I'll document more about this philosophy...

If you want a reliable coffee with "tasting notes: chocolate, nutty," there are excellent options out there.

But if you've been exploring specialty coffee and you're curious what happens when you ferment cherries with wine yeast, or why carbonic maceration makes coffee taste like fruit salad, this is for you.

If the idea of a 48-hour anaerobic fermentation doesn't excite you, we're probably not going to work out. But if you read "indigenous yeast co-ferment" and think "tell me more", welcome.

It's weird here. You'll like it.

Coffees

Wild Call was founded by me, Rasmus.The vision was clear: create a roastery focused entirely on experimental and expressive coffees. The kind producers pour their hearts into with unconventional fermentations and processes that larger roasters often pass over. Every coffee we source reflects that obsession.

What "experimental" means

All coffee processing involves fermentation, it's how you remove the fruit from the seed. Experimental processes push this further: sealed tanks, extended timelines, co-fermenting with mango or wine yeast, carbonic maceration techniques borrowed from natural wine.

The results can be polarizing. Some people taste them and think it's awesome. Others brew a cup and think it's just wrong.

We're after the former. But we respect that these coffees aren't for everyone. They're for people who want to explore what's possible when producers treat coffee like a craft worth experimenting with.

See all coffees