Branderij Het Halve Ambt

More About Branderij Het Halve Ambt

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The plan combined a small-scale nature campsite with Keuchenius&#8217;s desire to start a coffee roastery. In the spring of 2025, a separate roasting space was completed and opened. The name refers to a former administrative area between De Marne and Het Hogeland. Additionally, the founders view the business as a &#8220;half office&#8221; alongside their other jobs.</p></div>

<h3>Roasting on a small scale</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The roastery uses an Aillio Bullet R1V2, an electric machine that operates with induction. A documented roasting session begins with approximately 900 grams of green coffee. After about twelve minutes, approximately 750 grams of roasted coffee remain. The weight loss is therefore around 15 percent.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>After roasting, the coffee is cooled manually outdoors and visually inspected. The usual profiles fall under medium roast, according to the roastery. After the first crack, a development time of approximately one and a half to two and a half minutes typically follows. This time is adjusted to origin, weather conditions, and customer preferences.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The fixed roasting days are Wednesday and Saturday. Extra batches are made when stock is low or upon request. The use of specific software for recording and comparing roasting profiles is not publicly documented.</p></div>

<h3>Changing coffee selection</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The assortment does not consist of a fixed catalog but changes based on available coffees. Known product names are Hamburg Espressoblend, Finca San Esteban de Pravia, Baragwi, Haraaz Fresh, Haraaz Red, and Three Kuns. Additionally, a decaffeinated coffee from the Peruvian cooperative Aprocassi is mentioned.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The documented production countries are Yemen, Kenya, Guatemala, Myanmar, and Peru. A new harvest from Lalibela in Ethiopia has been announced for July 2026. The name Hamburg in the espresso blend does not refer to a production country. Customers can request a custom blend or a different roast profile, but there is no public standard catalog for this.</p></div>

<h3>Sourcing and Sustainability</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The Guatemalan coffee from Finca San Esteban de Pravia is sourced through Tropical Seeds, a coffee plant nursery in the Westland. The coffee from Kenya comes from the Baragwi cooperative. According to professional import data, Aprocassi in San Ignacio has 634 members and manages more than 1,535 hectares. The cooperative holds Fairtrade and organic certification.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The roastery states that the coffees are traceable and that producers receive more than standard commodity market prices. However, annual purchase figures, contracts, FOB prices, and a formal supplier list are not published. An annual transparency report is also missing.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>According to their own information, the coffees are usually organically grown or in transition. This does not mean that the entire roastery is organically certified. The certificates from Aprocassi apply to that specific cooperative and coffee. An environmental label for the roastery, a packaging policy, waste goals, and carbon accounting are not publicly documented.</p></div>

<h3>Sales, reception, and activities</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The coffee is sold directly in bags at the location in Warfhuizen. Guests of the accommodation and passersby are also served coffee there. The location is open year-round and features a heated space for visitors and winter campers. The website displays product information and contact options, but there is no public shopping cart or online checkout process.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>The reception area is located at the roastery, campsite, and accommodation. The location is not described as an independent café with full service. The listed offerings include coffee, tea, lemonade, juice, water, and cookies. A national distribution network, wholesale contract, or list of sales points has not been published.</p></div>

<h3>Workshops, exhibition, and team</h3>
<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Roasting workshops normally take place on the third Saturday of the month, from 10:30 to 12:30. Each session has a minimum of four and a maximum of seven participants. The program includes manual roasting, grinding, brewing, tasting, and some controlled batches in the Aillio Bullet.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>In the barn, there is a permanent photo exhibition about coffee cultivation and the producers Keuchenius met during his journalistic work. The exhibition originated from the project Zuivere Koffie, which attracted over 400 visitors in Driebergen in January 2024.</p></div>

<div class="wp-block-group has-global-padding is-content-justification-left is-layout-constrained wp-container-core-group-is-layout-constrained"><p>Keuchenius is listed as the founder, coffee roaster, journalist, and host. He has worked as a home roaster and coffee journalist since 2015. Kiela is co-founder and host, a Dutch language specialist, and a part-time teacher at a Montessori school in Groningen. No other permanent coffee staff are publicly documented. Coffee prices and competition results are also unknown.</p></div>

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