Chunky Cherry Coffee

More About Chunky Cherry Coffee

Chunky Cherry Coffee is a coffee roastery in Amsterdam. The public launch was announced for January 1, 2025. Company information also mentions a name change on August 23, 2024. The enterprise is registered in the 1056KB Amsterdam postal code area, with KVK file 94776873 and SBI code 10830 for the processing of tea and coffee.

Foundation and Philosophy

The roastery was co-founded by Inge Bulthuis and Mikolaj “Mik” Pociecha. Bulthuis is mentioned as co-founder, while Pociecha is listed as co-founder and roaster. The documented motivation behind the company lies in bringing more attention to complexity in coffee, variety diversity, climate resilience, and specialty Canephora, alongside Arabica.

The exact founding date and any seed funding are not publicly documented. As a result, the available picture remains limited to the public launch, business registration details, and information provided by the roastery and external publications about the founders. These details primarily point to a young Amsterdam venture with a clear focus on non-Arabica species.

Roasting Approach and Technical Choices

The documented roasting approach includes both Arabica and Canephora, also known as Robusta. In doing so, Chunky Cherry Coffee does not limit itself to light roasts; dark roast profiles are also included in the offering. Pociecha has explained that roasting Canephora requires adjustment, due in part to its cell structure, lower density, and slower browning reactions.

Based on available information, his work with Canephora spans five years. He notes that it took roughly one year to learn how to roast Robusta, and another four years to fully master the techniques and apply them consistently. A documented espresso recipe on the website uses a 20g dose, 42g yield, and a brew time of 24 to 28 seconds.

Less is known about the technical setup. The brand and model of the roaster, the batch capacity, and the roast profile software used are not publicly documented. Consequently, the roasting style can only be described based on the product range, product information, and the explanations regarding the roasting of Canephora.

Coffee Selection

The website navigation lists Arabica coffee, Fine Robusta, dark roast, subscriptions, tasting packs, gifts, gear, and merch. The selection includes the Chunky Cherry Blend, which consists of 60 percent Arabica and 40 percent Canephora. This coffee hails from Brazil, specifically Sul de Minas, grown at altitudes between 800 and 1100 meters.

Another documented blend is Fish Don’t Climb Trees. This coffee comes from Indonesia, from Jlegong Village, at an altitude of 1000 meters. The producer is Reza. The coffee consists of Canephora, featuring Tugusari and Robusta BP, processed using a natural process. Additionally, Chakra Warmi from Ecuador, Daye Bensa from Ethiopia, and La Soledad from Colombia are listed.

In addition to Arabica, the assortment includes Canephora and Excelsa. External retail descriptions of Pociecha’s work also mention Liberica within a broader focus on climate-resilient coffee species. The countries of origin appearing in current product information are Brazil, Indonesia, Ecuador, Ethiopia, India, and Colombia.

Origin and Supply Chain

The Brazilian blend refers to Sul de Minas and producers identified as cooperative members, including Espírito Santo and Cascavel Verde. The varieties are Yellow Bourbon and Conillon. For Indonesia, Reza Nurullah, Centraal-Java, and Jlegong Village are mentioned, with Double Mosto Natural and Lactic Natural as the processes.

In Ecuador, the product information uses names such as Chakra Warmi Women’s Association and AsoAmazonas/WITOCA. Chakra Warmi is located in the Sumaco Nature Reserve, at an altitude of 300 meters, in Napo Payamino. The cooperative was reportedly founded in 2020 and works with over 200 families from Kichwa communities. AsoAmazonas is linked to 13 families.

Sustainability and documentation

Available information cites climate resilience and species diversity as recurring themes. For Chakra Warmi, coffee cultivation in “Chakras” is described, a traditional agroforestry system from the Amazon. AsoAmazonas lists its mission as preserving a diverse Amazonian ecosystem and combating deforestation.

Public certifications such as B Corp, Organic, Fairtrade, Rainforest Alliance, or EU organic are not documented. Policies regarding waste, packaging, CO&#8 subscript;2 accounting, renewable energy, and annual sustainability reporting are also not publicly described. For readers, this means that sustainability information is primarily derived from product descriptions and company profiles.

Sales, B2B market, and physical presence

The webshop sells coffee beans, subscriptions, tasting packs, gifts, gear, and merch. Shipping is mentioned via DHL Parcel, DHL Express, and PostNL. The site mentions worldwide shipping and direct delivery within Amsterdam. For business clients, coffee bars, offices, cafes, restaurants, and hotels are mentioned as potential channels.

Business services include sourcing support, training, machine advice, consultancy, catering support, and lease terms for machines over 24, 36, 48, or 60 months. A public cafe, tasting room, or permanent retail space is not documented. Public opening hours, a walk-in address, seating, food offerings, or a fixed cupping calendar are also missing from the available information.

Competitions, press, and events

Pociecha took third place in the Dutch Brewers Cup 2025 with 494 points. In a Hall of Fame article dated February 5, 2026, he is referred to as the Dutch Brewers Cup Champion 2026. In April 2025, The Coffeevine described Chunky Cherry as a relatively new Amsterdam-based roastery, mentioning his competition coffee from Kiva Estate in Panama.

In July 2025, Fresh Cup profiled Pociecha as an Amsterdam-based, Polish-born roaster with a focus on Coffea canephora. He was previously mentioned in connection with Canephorum V3 in Berlin, where he spoke about high-end Canephora roasting on October 19, 2024. Chunky Cherry Coffee also appeared in coverage surrounding the Amsterdam Coffee Festival 2025.

Team

The publicly mentioned team consists of Inge Bulthuis, Mikolaj “Mik” Pociecha, and Karol. Karol is credited with production and logistics. Pociecha’s background includes roles as a barista, café manager, trainer, roaster, green coffee buyer, head of quality control, product developer, and consultant. Other permanent team members or a separate head roaster are not publicly documented.

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