Benjamin Paz Honey

Kyle Papai and Samuli Paakkonen founded Frukt in 2018 in Turku, Finland, with Samuli bringing roasting experience from both Turun Kahvipaahtimo and a stint at Coffee Collective in Copenhagen. They roast on a Loring and follow a "less but better" philosophy, investing heavily in high quality raw product from small seasonal producers rather than spreading thin across a wide range. All coffees are omni roasted, meaning each profile is developed to work for both filter and espresso, and the team recommends resting beans two to four weeks from roast date for optimal results. Frukt ships worldwide to quality focused industry partners and has built notable local partnerships, supplying Michelin starred restaurant Kaskis since 2020 and collaborating with sourdough bakery bageri A since 2019. A showroom and coffee bar opened in downtown Turku in summer 2024, and roastery tours are available by appointment. The vision is to be championed for quality of service to everyone in the value chain, from producers at origin to the barista pulling the shot.