From seed to cup – Sara and Lars talk about the journey of a little coffee seed in the ground and all the way to your morning brew.

Sara and Lars talk about our Coffee Scout project in Uganda, and the "555" Lykke Can.

You guys probably know by now that we don’t really side with concepts like Black Friday, and even less so “Black Week” or “Black Month”. At the same time, we’re not sitting on a high horse saying that discounts aren’t cool, because we do love treating you with that sometimes, too! 

An interview with our co-founders Lars Pilengrim & and Johan Wellander about Lykkes Farming Odyssey (WeEffect collaboration, social and societal impact, gender equality and our partner Lunar Coffee) at the foot of Mount Rwenzori, Uganda.

There are several methods used to process coffee beans, each resulting in unique flavours and characteristics.  Each process contributes to the final flavour profile of the coffee, making the world of coffee processing truly fascinating and diverse. Learn about these processing techniques: Washed, honey, semi-washed, natural or carbonic maceration.

Behind every cup of aromatic coffee lies a secret marvel of nature — the coffee cherry. This small, vibrant fruit is the very essence of the coffee experience, encapsulating flavour, aroma, and complexity in every delectable sip. Let’s dive into the fascinating anatomy of a coffee cherry and uncover the hidden wonders that make it the heart and soul of our beloved beverage.

There’s a diverse range of coffee species and cultivars available globally. Each variety offers unique characteristics that contribute to the overall flavour, aroma, and experience when enjoying a cup of coffee. There are hundreds of different species identified, but there are even more to be discovered!

Agricultural knowledge gaps and poor farming practices permeate the Western Ugandan region of the Rwenzori Mountains. The Lunar Coffee 5-5-5 project is a contextualised approach to holistic farm/family/and environmental impact via our Coffee Scout program. 

Within the coffee industry, there is a multitude of certifications to be found. All with varying levels and criteria for farmers to comply with. Lykke Kaffegårdar, therefore, set out to go beyond traditional certifications and instead opt to transparently tell you what we do - with both the successes we have as well as the challenges we face.

Sara and Lars talk about sustainability, transparency, certificates and of course: coffee!

In this first part of “What’s Brewing”, Sara and Lars talk about Lykke’s overall mission and operation, and why you should pay a little bit more for a cup of coffee…

Mondays can be rough, but they can also be the beginning of something big, or at least something good. This is where our journey started—learn the story behind our Big Monday Coffee.

70% is a big, big number. However, coffee farming all around the globe is like much else in life: run by men. In fact, less than a third of coffee farms in the world are female-operated.

Growing coffee on high vs low altitudes. The higher the altitude, the better the coffee. But how come?

Lykkes mission is to create coffee with no harm done, by sustainable farming, but also sustainable business practices, and that includes gender equality.