Tim Wendelboe Podcast

In this episode, I return to our Oslo studio to welcome back a very special guest: Stephanie, our Espresso Bar Manager, who has been an essential part of Tim Wendelboe for 15 years. As the person responsible for training our baristas and overseeing the daily operations of the espressobar, Stephanie is the heartbeat of our retail experience.

We discuss the impact of being ranked 2nd in the world on the 2026 "The Worlds 100 Best Coffee Shops" list, a recognition that has brought a surge of tourists and high expectations to our 50-square-meter space. Stephanie explains her philosophy on hospitality. While she always strives to make every coffee an exceptional one, her main goal is to make every guest feel seen and comfortable, as if they are entering her "living room".

Looking ahead, Stephanie and I discuss the challenge of maintaining our quality while managing long lines and trying to live up to our guests expectations.

For us, success isn't about opening more locations, it is about perfecting the one we have and ensuring that every cup remains a true reflection of the farm it came from.

 

Music by my uncle Jens Wendelboe.

In this episode, I am back in Santa Bárbara, Honduras, to sit down with Benjamín Paz. Benjamín is a key collaborator in our Biofilia Project, an initiative focused on improving coffee production through biological techniques that restore the natural balance of the environment.

We discuss Benjamín’s decision to transition his entire farm to the Biofilia system, moving away from the traditional reliance on synthetic NPK fertilizers and fungicides. This shift was inspired by the need for long-term sustainability and the success of similar regenerative practices seen in other world-class farms.

Benjamín shares the early results of this transition, noting that while some sun-exposed varieties have struggled with coffee leaf rust, others like Parainema and Geisha have shown incredible resilience and immediate improvements in cup quality. We emphasize that this is a holistic process requiring a "mental shift" and the reintroduction of shade trees to protect the plants and soil.

Looking ahead, the goal is to replicate these results across more farms in the region. Benjamín is planning to host workshops for other producers to demonstrate how reducing chemical dependency can lower production costs and secure the future of Honduran coffee.

 

Music by my uncle Jens Wendelboe.

In this episode, I am in Marcala, Honduras, visiting Finca El Puente to sit down with Moises Herrera. Moises and his wife, Marysabel Caballero, are world-renowned producers we have worked with since 2010. Their operation is incredibly professional, as they manage every step of the process, from the seed to the final export bag, through their own wet and dry mills.

In our conversation, Moises shares the harsh realities of the last two harvests. The 2025 crop was severely affected by frost, which damaged about 50% of the coffee of some farms and forced them to sort the beans up to ten times to maintain quality.

We also discuss the first year of our TW Biological Project on their land. Moises explains the mental shift required to move away from farming with agro-chemicals and synthetic fertilizers toward biological solutions working with shade trees and soil micro organisms.

Looking ahead, Moises and Marysabel are focusing on consolidating their cultivars and increasing shade tree populations on their farms. They are now planting around 10,000 shade trees per year to protect the coffee from stress and support local wildlife. A process that requires patience but is necessary for the future of their farms.

Music by my uncle Jens Wendelboe.

In this episode, I travel to the top of the Tecapa volcano in El Salvador to sit down with Diego Baraona, a fifth-generation coffee producer and the owner of Los Pirineos farm. Diego took over the family business in 2020 after his father passed away and he has since become a vital partner in our mission to produce more resilient and mindful coffee.

In our conversation, we focus on the progress of the TW Biological Project, an initiative we launched together in 2023 with the goal of transitioning his farming practices toward a regenerative model over a ten-year period.

Diego explains how he has managed to drastically reduce his reliance on chemical fertilizers and herbicides, cutting his annual input costs from nearly $100,000 down to just $12,000. This was achieved by building aerobic bioreactors to grow beneficial microorganisms and fungi, such as mycorrhizae, to restore the natural biology of the soil. We discuss the critical role of shade trees, the use of traditional varieties like Pacamara and Bourbon, and his recent experimentation with new genetics like Geisha from Malawi and Arara from Brazil.

Beyond the technical information, Diego reflects on the shift in mindset required to be a modern producer: having the patience to let the ecosystem heal and the desire to create a farm that is not only a source of high-quality coffee, but a thriving home for local biodiversity. His optimism after seeing the first visual improvements on the farm is a promising sign that the path toward regenerative agriculture is the right one for the future of specialty coffee.

 

Music by my uncle Jens Wendelboe.

This episode was recorded "live" from the C. Dorman cupping lab while Tim was in Kenya in January in order to taste and select coffees for purchasing.

Like many of our listeners and followers already know, we prefer to work directly with farmers over years in order to improve the quality of their coffees and their farms.  Due to how the Kenyan coffee industry is organised, it is the only origin we buy from where we do not have a direct relationship with a single farmer.  

This is because the majority of the best coffees are coming from smallholder farmers who sell their coffee cherries to co-operatives, where the coffees are bulked together for processing and drying.

Buying coffees in Kenya is therefore a bit different to what we are used to and Tim visits Kenya on an annual basis in order to taste through hundreds of coffee samples to make his selection every year. 

Listen in on Tim's thoughts around Kenyan coffee quality and how he approaches buying coffees in Kenya.