Man outdoors holding a gooseneck kettle, making coffee with a pour-over setup, mountains in the background.

Photo by Kathrine Sørgård

I’m Oleksii. I roast coffee on an island.

Not a metaphor. An actual island — Lovund, in the Norwegian Sea, population around 500. You need a ferry to get here.

I moved from Ukraine to Northern Norway in 2017, fell in love with the coast, and eventually turned that into a roastery. We’re set up inside a refurbished marine motor museum, with Lovundfjellet mountain on one side and the sea on the other. It’s a strange place to roast coffee. I wouldn’t have it any other way.

Why specialty coffee?

Because most coffee in the world is ordinary. Specialty coffee represents roughly 3% of the global harvest — beans scored for exceptional quality, grown with intention, traceable to a single farm or region. That’s all we roast. Not because it’s trendy, but because once you taste the difference, it’s hard to go back.

Every bag we ship is roasted fresh and sent directly to you. No warehouses, no middlemen, no coffee sitting on a shelf for months.

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The Coast Coffee roasters against a bright blue sky with clouds.
Interior of a cozy cafe with a vaulted wood ceiling, large windows letting in natural light, a central coffee machine, wooden tables, chairs, and green plants for decor.
Interior of a modern coffee shop with a sailboat engine mounted on a wooden counter, large windows with a view of water, wooden ceiling, and various coffee equipment and chairs.
Interior of a cozy café with large windows overlooking the ocean, featuring a wooden ceiling, hanging plants, a row of bar stools along a wooden counter, and a vintage coffee poster on the wall.
A coffee roasting machine inside a room with a wooden ceiling, black walls, and a window showing a view of water and mountains outside. A yellow hand truck with a large coffee sack is in front of the coffee roaster.