Blooss Coffee

Since 2015, Blooss Coffee & Tea has grown into a colorful player in the Dutch coffee sector. The roastery combines small batches with strong relationships with farmers and is known for vibrant packaging and an open taste experience. Anyone visiting the tasting room immediately smells freshly roasted beans and hears stories about origin and craftsmanship.

Founder Diana van Wely started in an old farrier’s workshop in Raalte, where she roasted coffee and blended loose-leaf tea. Her self-designed labels immediately gave Blooss a striking identity. In 2023 she passed the baton to Martin and Annelie Jansen, two connoisseurs who broaden the original vision without losing the charm.

Martin brings years of roasting experience, while Annelie further develops the tea line and the customer experience. Together they moved production to Deventer, kept roasting daily in small quantities, and at the same time formed partnerships to preserve the in-store experience in Twello via a Blokker shop-in-shop corner.

Blooss believes flavor starts with calm and precision. The roasters constantly adjust the roast profile per bean, so each variety shows its own character. By roasting weekly in small lots, the beans never sit on the shelf for long and customers always taste maximum freshness.

Technique and intuition go hand in hand. The team schedules regular cupping sessions to test new profiles. During farm visits they learn how natural drying in Brazil or Ethiopia brings extra sugars into the bean, which later caramelize during roasting and deepen sweetness.

The lineup changes quickly, but a few coffees keep returning.

- Cross Roads Blend, 100% arabica from Brazil and Rwanda, offers spicy notes, nuts, and soft mocha
- Ethiopia Sidamo, the pride of Blooss, shows floral citrus and a light berry sweetness
- Sumatra Single Origin delivers a full body with earth, dark chocolate, and spicy undertones
- A decaffeinated variant preserves the flavor balance for those who avoid caffeine

Alongside coffee, more than eighty kinds of tea sit, with playful names like “Peach Monkey” and “Thé de Beaux Rêves”. This lets every visitor choose a personal flavor path, from fresh and fruity to warm and spicy.

Blooss buys only A+ beans, often directly from farms in Ethiopia, Costa Rica, Java, and Rwanda. By standing in the fields themselves, Martin and Annelie see how selective picking and careful drying shape the final cup. That traceability gives consumers confidence and farmers a fairer price.

Every month a coffee of the month appears, often a bold blend or micro-lot. Customers taste, give feedback, and influence whether a batch earns a permanent spot. Sometimes a Limited Edition with rare beans drops, ideal for curious enthusiasts who want to go off the beaten track.

In the coming years Blooss aims to expand its portfolio and offer private-label coffee to hospitality venues seeking their own brand. A refreshed webshop will make national and international shipping easier, while more local workshops and cuppings are in the pipeline. Growth, however, stays tied to the core: small batches, direct trade, and flavor over volume.

Blooss Coffee & Tea shows that passion, transparency, and creativity together make a compelling coffee story. The aroma of fresh beans, the color of the tin, and the taste in the cup all carry the same message: craft is alive.