The story

Swerl is a micro roastery inspired by the art of great coffee and connection to one another.

Our journey began in 2018, when we—Beatriz, a sommelier, and Daniel, with a background as an aircraft technician—decided to start a business together. With a year ahead of us in New Zealand, we set out to find the right idea. It was there that we discovered specialty coffee. Like many before us, we were captivated by its depth and the vibrant, welcoming community that surrounded it. That was the moment we knew we had found the direction we had been searching for.

In 2019, Swerl officially began in Falkenberg, Sweden. We converted a 1972 Mercedes bus into a mobile coffee bar, which we stationed by the beach during the summer months. In those early days, we served coffee from some of Sweden’s leading roasters—Koppi, Drop, and Morgon—guided by a deep commitment to quality and traceability.

As the seasons changed, we spent the winter of 2019/2020 in Lisbon, where Beatriz is originally from. There, we deepened our understanding of specialty coffee while working at Buna and collaborating with Nomad Coffee. When the pandemic struck, we returned to Falkenberg, uncertain of what the future would hold. Despite those uncertainties, our commitment to coffee never wavered. When summer returned, so did our rolling coffee bar.

By 2021, Swerl had grown from a team of two to five during the summer months. That same year, we took the next major step—purchasing a second-hand 15kg Giesen roaster. With Daniel’s technical background, we spent the following year refining our roasting process, always aiming to uphold the highest standards of quality.

In early 2022, we launched our own roastery. With new branding designed by Andreas Pedersen, we gained greater control over the entire process—from sourcing and roasting to building a traceable, high-quality product. We began working closely with passionate producers, ensuring that each batch of coffee expressed the seasonality and unique characteristics of its origin. Through detailed sourcing, sampling, and quality control protocols, we continued to refine our consistency and elevate our craft.

By 2023, as demand for our coffee grew, we moved into a larger facility that supported improved workflows and the addition of new equipment, including a color sorter to help us remove quakers, burnt, and broken beans with greater precision.

In 2024, our dedication was recognized when Swerl was ranked 47th in the Top 100 Specialty Coffee Roasters by an international jury panel curated by Roastful. The following year, in March 2025, we were honored to place 2nd in the prestigious Nordic’s Best Roasters competition, competing alongside twenty-seven exceptional roasters from across the Nordic region.

Today, we are both thrilled and humbled that Swerl coffee is featured and served in cafés around the world. With every step forward, we remain committed to continuously improving and sharing seasonal, relationship-focused coffee—crafted with care and intention—with you.

Thank you for supporting our dream. 

Beatriz & Daniel