Koppi Roasters

Koppi was founded in 2007 by Anne Lunell and Charles Nystrand, both competition-title holders in their respective disciplines — Lunell as a barista champion, Nystrand as a brewer — a pairing that put the roastery's early credibility on the cup rather than on branding. For its first years the roasting happened in-store, small-batch and visible, before the operation outgrew that space and moved into a dedicated industrial roastery in 2016.

The move changed scale, not philosophy. Koppi has stayed committed to a light roast profile across both single-origin filter and espresso, the Nordic house style that reads sourer and more transparent than the darker traditions it broke from. Filter and espresso get separate attention rather than one being treated as an afterthought of the other, consistent with a founding team that built its name on brewing as much as on sourcing.

For a roastery two decades into the third-wave movement, Koppi's arc — in-store roaster to industrial facility — is also a small history of how Swedish specialty coffee scaled up without losing the light-roast identity that defined it from 2007 onward.