Blommers Coffee Roasters

More About Blommers Coffee Roasters

Blommers Coffee Roasters was founded in 2013 in Nijmegen by brothers Robert and Berend Blommers. The company positioned itself early on as a specialty roastery focusing on origin, clarity, and sweetness in the cup. The roastery grew out of the Honig/NYMA environment and now serves both consumers and wholesale partners via a public webshop.

From creative hub to a solid foundation

The roastery and showroom are located at Het Loog 6, on the NYMA site in Nijmegen. The location provides space for production, quality control, and education, supporting the scale required for a national network. The online store delivers throughout the Netherlands and beyond, offering subscriptions and equipment.

Team, roles, and titles

Leadership is held by founders Robert and Berend Blommers. The core team links sourcing, roasting, and training with competitive expertise. Green coffee sourcer and roaster Olaf Boom won the Dutch Brewers Cup in 2018 and the Dutch Cup Tasters in 2023. Milo Gil is the Dutch Brewers Cup Champion for 2024 and 2025, supporting content, workshops, and quality control. Bart van Lent won the Dutch AeroPress Championship 2025 and trains baristas and accounts.

Roasting philosophy and technology

Blommers develops roast profiles that let the origin character and sweetness shine, with batch-to-batch consistency as the goal. Production runs on Giesen roasters, including a 15 kg unit for larger batches. Logging and analysis are handled in Cropster, used to study roast curves and refine adjustments. A dedicated development room supports profile testing and equipment evaluation for partners.

Sourcing with long-distance connections

The sourcing model is built on long-term relationships across diverse origins, with a strong emphasis on transparency and repeatability. The following supply chains stand out:

Honduras, Marcala (La Paz), via COMSA, featuring organic lots and producer training.
Colombia, Huila (San Adolfo), working with Rodrigo Sánchez at Finca La Loma, including cold-washed Sidra.
Ethiopia, Guji, sourced from smallholders at the Benti Nenka washing station for controlled anaerobic naturals.
Brazil, selected under the Cascavel program, curated for consistency and reliability in espresso.
Guatemala, Huehuetenango (San Pedro Necta), "Quetzalito" as an organic crop lot, including transport by sail.

Assortment: Blends and Single Origins

The range combines consistent 'anchor' coffees with seasonal variety. Espresso No.1 is a seasonal blend of Brazil x Ethiopia, focusing on a balance of milk chocolate, hazelnut, and stone fruit. Espresso No.2 offers a classic espresso profile with dark chocolate, roasted nuts, and caramel. The Daily Espresso line rotates monthly between trusted single origins and blends, such as Gedeb Ethiopia, Cascavel Brazil, Quetzalito Guatemala, and Las Brisas El Salvador. Microlots push the boundaries further with process-driven releases like La Loma Sidra (cold-washed) and Benti Nenka (anaerobic natural).

Production, Cafés, and Distribution

Alongside the production space at NYMA, quality assurance is driven by standardized batch data and team cuppings. In Nijmegen, Blommers operates Blommers Coffee Brewers cafés across the Radboud University and Radboudumc campuses, with three locations in total. Confirmed sites include the Elinor Ostrom building and the Huygens building. The webshop delivers directly to consumers and supports partners with equipment and subscriptions.

Education and Knowledge Sharing

Training and community are core pillars of the business. The roastery hosts Barista Workshops covering fundamental skills, as well as espresso and filter techniques. For home baristas, there is the online Sage x Blommers Masterclass. Additionally, the team publishes brewing insights and competition lessons in the Blommers Coffee Journal.

Sustainability and Packaging

Blommers is pioneering "coffee by sail" through initiatives like the sailing cargo ship Anemos, aiming for a ~90% reduction in sea transport emissions. The packaging uses post-consumer recycled laminate, reducing the use of virgin petrochemistry by ~80% and saving 1,722 kg of CO₂ in six months, monitored via Grounded’s Impact Calculator. Furthermore, they offer biodegradable sugarcane-based capsules made in the Netherlands, compatible with Nespresso®. Local deliveries are highlighted by the use of a fully electric vehicle.

Recognition and Media

The brand gained attention in Sprudge’s "Build-Outs of Summer" in 2017 and was a "Featured Roaster" at Bean Bros in September 2024. Recent Dutch titles underscore the combination of quality focus and competition experience within the team.

Key Takeaways for Professionals

For cafés, baristas, and roasters in the Netherlands, this profile offers three clear anchor points. Consistent quality is driven by rigorous data and QC processes using Giesen and Cropster. A mix of house blends and rotating origins allows for both brand recognition and innovation behind the bar. Finally, the combination of sail-powered transport, PCR packaging, and electric delivery demonstrates that sustainability can be measurable and scalable without compromising on flavor or repeatability.

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