Our Story
A small roastery in an old mill
We're roasting on a small machine in an old mill outside of Oslo.
Grini Mølle has stood by the same stream since 1686. Grain was milled here for over two centuries. During the war, the building quietly served the resistance. Since 1946, it has belonged to people who work with their hands: upholsterers, furniture makers, craftspeople. The roastery is the latest addition to a long line.
The work fits well here. Each roast is handled in small batches, on a machine you can listen to as it runs. The producers we work with are doing patient, deliberate work on the coffee during farming. We owe them the same patience at the drum.
It's a small but dedicated operation.
I competed in Brewers Cup Sweden a few years back, finished fifth. That period is what pulled me toward expressive coffees: the cups with strong, specific character you can't summarize with standard tasting notes. Most of them were fermented in some way. Anaerobic. Co-ferment. Something pushed somewhere.
I kept chasing them after the competition ended, and realized I couldn't find enough, not the way I wanted to drink coffee every day. Around the same time I was talking a lot with Johan at Gringo Nordic, who'd helped me pick competition coffees. He saw it the same way: fermented and co-fermented coffees aren't somehow less coffee for not being washed. They're doing something else, and what they're doing is interesting.
Wild Call came out of that. A roastery where nothing is boring. No reliable washed lots, others do those better, and I've stopped wanting to drink them anyway. Just the ones I can't stop thinking about.
- Rasmus, the Founder