I grew up in NYC and my earliest memories of coffee were of me sneaking out of the house in NYC to go buy a cup of Dunkin' Donuts. At that time, I took it "light and sweet," not knowing any better, but the flavor profile has stuck with me. Later on, I found that coffee made everything better, from sailing my boat with a cup of coffee in hand, flying an airplane: "America flies on Dunkin" haha, to waking up and rolling out of a tent for a cup of camp coffee. My good friend that summitted Everest said he couldn't have done it without his freshly-ground pour-over coffee every morning.

As an adult I was an early and enthusiastic consumer of specialty, "Third Wave" coffee, but I found myself always longing for the unique flavor profile of a good cup of Dunk's. Moving to Alaska, I found that despite the coffee hut at every corner, I was in a veritable coffee desert with no specialty coffee nor Dunkin' Donuts. That was all the motivation I needed to learn how to roast and recreate the flavor profile I so loved but with specialty-grade beans.

This is Nordska. This is Alaska's Coffee.