Rory Rosenberg

Works as a green coffee buyer at Nordic Approach, currently focusing on Peru, while also working with coffees from Honduras and supporting sourcing efforts in Colombia.

Originally from South Africa and based in Oslo since 2013, he brings over a decade of experience in specialty coffee, with a background spanning barista work, quality control, roasting, and sourcing.

Role and responsibility

His role centres on sourcing and developing coffees in collaboration with producers and exporters, with a focus on quality, consistency, and long-term relationships.

This includes evaluating coffees, working closely with partners at origin, and contributing to how coffees are selected and positioned across markets.

Approach and ways of working

A central part of the work is connecting decisions at origin with how coffees perform in the cup, with a focus on clarity, balance, and repeatability.

This includes a strong emphasis on relationships, shared values, and long-term development, where quality is built over time through collaboration rather than short-term selection.

Experience and background

Has worked in specialty coffee for over 13 years.

Background includes roles in barista training and quality control, as well as experience in roasting and green coffee buying.

Was Norwegian Barista Champion in 2017, representing Norway at the World Barista Championship in Seoul, and placed second in the Norwegian Brewers Cup in 2023.

Has also founded and run a coffee company, working across operations, product development, and quality control, alongside consulting work within the industry.

Experience includes both sample and production roasting, as well as hands-on work at origin in Peru, Burundi, Honduras, and Colombia.

Industry exposure

Has worked across several coffee-producing countries, including Burundi, Ethiopia, Peru, Colombia, and Honduras, contributing to sourcing and quality development across different origins.

Perspective

Emphasises the importance of relationships in coffee sourcing, where shared values and long-term collaboration are key to achieving consistent quality.

“Focus on the people, and the quality will follow.”

Also highlights the importance of context, noting that coffees are often evaluated without a full understanding of how they are produced and positioned.

“It’s easy to chase what’s new, but without context, it’s difficult to understand what you’re actually working with.”

In the cup, looks for clarity, sweetness, and expressive profiles, often with fruit and floral characteristics and a long, structured finish.

Education

Holds a Bachelor’s degree in Management and Media Communications.

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