By Rasmus Løwenstein, volunteer journalist.
You might have heard the rumour: there's a new coffee in town. But did you know it also comes with a clearer conscience?
In collaboration with the local micro-roastery Mørk, we've sourced this year’s festival coffee directly from farmers in northern Peru.
That matters. By taking full control of the supply chain, we can vouch for the social sustainability behind the coffee we’re drinking and enjoying together.
The beans have been roasted right here in Roskilde, just two kilometres from the festival grounds. In a small container in the Musicon district, Mørk has roasted all 4 tonnes(!) of coffee that you and the rest of the festivalgoers will drink throughout the week.
250,000 cups of damn good coffee
Nearly four tonnes of coffee are consumed during the festival — that’s more than 250,000 cups!
Taste Mørk’s coffee at every coffee-serving stall on the festival grounds, or explore even more options from ØNSK and Coffee Collective.
Find all stalls serving coffee in the Roskilde Festival app.
You’ll find Mørk’s coffee served at every stall that sells coffee — plus, Mørk has its own dedicated coffee bar at Indre Plads. If you want to explore more varieties, stop by Coffee Collective near Food is Now or ØNSK at Arena Park.
On Thursday, Friday, and Saturday, you can kickstart your day with a really good cup of coffee and a fresh cheese roll at Food is Now.
Tickets can be purchased in advance.
After breakfast, stick around for a talk about how your morning products make their way to your plate and cup.
On Thursday, the focus is on wheat and regenerative farming with Vild Hvede.
Participation in the talks is free — no ticket needed.
On Friday, meet Coffee Collective co-founder Klaus Thomsen for a chat about the complexity in your cup — with tastings to discover how different beans, origins, and craftsmanship shape coffee’s flavours.
Participation in the talks is free — no ticket needed.
On Saturday, Færm and Øllingegaard take the stage for a conversation about cheese — both the classic animal-based kind and new vegan variations.
Participation in the talks is free — no ticket needed.
