Våra äppelgårdar – Köpings Musteri

Our orchards

Köpings musteri

Bergs Orchard in Hallstahammar

Wow! That's how we felt when we first walked in to the first organic orchard in Sweden. Love at first sight! It is a demanding task to renovate the old orchard that was planted in the beginning of 1990. It will need many more years o work to become what we know it can become.

We grow plums, apples, pears and berries. The bird-life is extensive and we have enormous amounts of insects. The variation between all the apple varieties is overwhelming. Come and see for your self. See what the apples taste like as juice or cide r !!

We also have other local high-quality products in the shop,. Take a look at product portfolio in order to see what we have in our range.

6000 trees, old and new. A wild orchard with great varieties for cider and juice.

We plant new trees as often as we can afford and have the labour to spare

In the late summer the harvest begins. First out are the early plums, then the early pears and then the early apples. We ferment pears to perry and apples to cider. All of it in a traditional way, taht is no sugar, water or aromas. Only 100% juice.

All fruit is picked by hand. .

Rasgärde Orchard

When we planted apple trees on the family farm at Rasgärde in 2015 we did something groundbreaking. We planted trees on the former floor of Lake Mälaren. It had been farmland for wheat, oats, barley and hey for as long as it had been farmland. Now to preserve the farm and the nature we had to do something else.

In the orchard we have chosen tannin rich varieties such as British cider varieties

Dabinett, Yarlington Mill, Amanda, Somerset Redstreak, Ellis Bitter and Foxwhelp

On top o that we planted old Swedish varieties. For example; Röd Höstkalvill, Fagerö Signe Tillisch, Råby Rubin and Filippa.

We also have varieties from Finland such as Gerby Kanel, Veiniöun and Pekka and also Tzarens Skjöld from Estonia Estland.

Endless varieties

A very broad spectrum can pretty much desciribe our orchards. Known varieties such as Amorosa, Karin Schneider and Discovery to relatively unknown varieties such as Pigge, Dayton, Ledsenu and Rigas Rosor. Old varieties such as Åkerö, Rubin and Rödluvan are grown and processed here.

To create a drinks menu with juices and ciders we need sharpness, bitterness, sweetness, berry and floral notes. The minerality comes from the rich soil