Stories

These are stories from our farmers, our projects and other coffee-related (could also be tea...) stories that we deemed important to tell you about. If there is a topic you feel you just need us to cover, hit our chat with a message. We got you!

WHATS BREWING | From seed to cup

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.

WHATS BREWING | The scout program in Uganda

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

JOURNAL | A Friday for ISEBWE 2023

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!

JOURNAL | The Uganda Project

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.

JOURNAL | Coffee Processes

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.

JOURNAL | The Anatomy of a Coffee Cherry

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.

JOURNAL | Varieties

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!

JOURNAL | The Scout Program & 5-5-5 project in Uganda

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.

JOURNAL | Lykke about ecology and certifications

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.