We’re excited to have a little bit of home on the brew bar at World of Coffee Bangkok! Please join us for a cup of coffee with André Munkvold, Head of Sales at Fuglen Coffee Roasters.
André will be brewing the following coffees:
Gicherori (see below for more information):
Origin - Kenya
Producer - Kigubu Farmers Cooperative Society
Wasing station - Gicherori
Varietal - SL28 & SL34
Process - Washed
Altitude - 1700 m.a.s.l.
Tasting Notes - Blackberry, Candied grapefruit & Hibiscus
Kerinci Barokah Bersama (see below for more information):
Origin - Indonesia
Producer - Koerintji Barokah Bersama Cooperative
Region - Kerinci, Sumatra
Varietal - Andung Sari, Sigarar Utang
Process - Honey
Altitude - 1400 - 1700 m.a.s.l
Tasting Notes - Chamomile, Lychee & Honey
Date: Friday, May 8, 2026
Time: 10:30am - 11:30am
Location: Booth #E209
André Munkvold, Head of Sales at Fuglen Coffee Roasters
About Fuglen Coffee Roasters Oslo
Coffee by day, cocktails by night, Fuglen (“The Bird”) first opened as a coffee and tea shop back in 1963 and they’ve kept the original vintage style ever since. Focusing on specialty coffee and signature cocktails made with local ingredients, they opened their first coffee and cocktail bar in Tokyo in 2012. Six years later, they founded their own coffee roastery based on direct trade principles. With locations in Oslo and Tokyo roasting lightly, in the Nordic style, to showcase the vast difference of flavours that the world of coffee has to offer. In addition to the two roasteries, Fuglen now operates 2 coffee bars in Oslo, 6 coffee bars in Japan, and in 2024 opened for the first time in both Seoul and Jakarta.
Follow Fuglen Coffee Roasters Oslo on social media:
Instagram: @fuglencoffee_oslo and @fuglen
LinkedIn: /fuglen-coffee-roasters-oslo
Website:fuglencoffee.no
About the coffee:
Gicherori
This is a classic Kenyan coffee with fruit notes and crisp acidity. It is produced by the Kigubu Farmers Cooperative Society in Embu county which has around 1200 smallholder farmers supplying cherries to the Gicherori washing station. The washing station is located on the slopes of Mount Kenya at around 1700 masl and has an abundance of indigenous trees and bird life as well as rich volcanic soil which provides nutrients to the coffee trees. The cherries are delivered and sorted before being pulped and undergoing fermentation for 18-24 hours. After fermentation, the coffee is dried on raised beds for anywhere between 12 - 20 days.
Kerinci Barokah Bersama
The 320 members of the Koerintji Barokah Bersama Cooperative live and farm on a plateau that sits at the foot of Mount Kerinci on the island of Sumatra. Mount Kerinci is one of the many volcanoes in the Pacific Ring of Fire, a 40,000-kilometer horseshoe-shaped series of 452 volcanoes that are part of an almost constant dance of eruptions and plate movements. Mount Kerinci’s historic eruptions have assured that the surrounding area is lush and verdant with a deep supply of fertile volcanic soil. The cooperative is managed by Triyono, who leads members in processing and roasting their own coffees. They have a fully outfitted roasting facility, including a cupping lab that's next to the dry mill. This is especially impressive considering the cooperative was founded in mid-2017.
