Andersen & Maillard is a coffee roastery and bakery in Copenhagen. It opened its coffee shop and roastery in Nørrebro in 2018, “with the vision to create the best coffee shop experience in Copenhagen”. The artisan bakery in Nordhavn followed in 2019 “with an outstanding Award-Winning Team”, and a third site, a coffee shop and bakery, is in the city centre. Its day starts at 3am, “to make sure yours begins the way it should - with the perfect coffee and croissant”.

Most coffees are sold under the names of the people who grew them, and most titles add the farm and the process. Its producers include Jairo Arcila and Luz Helena Salazar in Quindío, Colombia, whose lots are processed at Cofinet’s La Pradera station, Raquel Ribeiro Aguiar of Fazenda Cerrado Grande in Brazil’s Campo das Vertentes, and Sigfredo Corado, the agronomist who heads the Los Naranjos group in western El Salvador. One Colombian lot from Finca Santa Bárbara in Cauca ferments for 48 hours in a stainless-steel bioreactor before it is washed, and the decaf is decaffeinated with the sugar cane ethyl acetate method.

Businesses can open a wholesale account and serve Andersen & Maillard coffee, bread and pastries at meetings and workplace events or wherever else they may be, with daily deliveries or bulk orders.

Coffee on the shelf

Photograph: Andersen & Maillard