NL Coffyn
Coffyn Coffee Roaster from Malden combines craftsmanship with inclusion, roasts fair-trade beans in small batches, provides learning-on-the-job placements and lets visitors experience the process, allowing flavor, social impact and regional coffee culture to grow together toward a sustainable future for farmers worldwide.
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More About Coffyn
Coffyn Coffee Roaster: a social roastery with taste
Coffyn Coffee Roaster from Malden combines a strong social heart with artisanal coffee expertise. The roastery started in 2001 as part of care organization Pluryn and has grown into a regional tastemaker and work-learn place. Thanks to direct purchasing, small batches and an inclusive team composition, the brand today enjoys both financial independence and solid name recognition.
The move in January 2023 to a larger premises in Malden’s shopping center ushered in a fresh phase. A new logo, modern packaging design, and an open layout place the Probat drum roaster literally at the heart of the business. Visitors can smell and see the roasting process, which creates engagement and shows how transparent the supply chain is.
History and mission
From day one, Coffyn has been about inclusion. People with barriers to the labor market find meaningful work there, from weighing beans to pouring cappuccinos. That approach paid off economically: in 2019 a profit was recorded for the first time, a milestone that showed that social enterprise can be profitable.
In 2022 Coffyn merged with tearoom Bloesem to pool forces and reduce costs. The reopening on 5 January 2023 marked the start of a stronger, more efficient organization that is ready for further growth without losing its social roots.
Roasting philosophy and quality
Coffyn follows the “farm-to-cup” principle. The roastery buys only fair- or direct-trade beans, pays farmers a fair price, and keeps the chain short. As a result, every bag remains traceable and fresh.
The roasts are deliberately a little darker than at many third-wave roasters, making the cup taste fuller and milder. Small batches give the team control over time and temperature, so that origin nuances are preserved.
After roasting, each batch goes straight into valve bags with the roast date. That guarantees freshness and encourages customers to enjoy maximum aroma within a few weeks.
Signature Blends and Single Origins
Coffyn offers a steady core and rotating specials. Three popular choices:
- House blend, woody notes with cherry and caramel, smooth and balanced.
- Dark Peru Querocoto – medium roast, grapefruit and mandarin; with milk, chocolate accents emerge.
- Ethiopia Single Origin – light body, floral aroma and delicate flavor for filter fans.
In addition, Guatemala Comal and Colombia Tatamá are on the menu, each 100% Arabica, each with its own character. By regularly introducing new micro-lots, the lineup remains dynamic and surprising.
Experiments and collaborations
Innovation gets plenty of room. In 2023, Coffyn, together with the social hospitality concept BliXem, developed a coffee-spice rub for barbecue. Robusta is also sometimes deliberately added to give espresso blends extra kick, an unusual but appreciated move in the specialty world.
New roasts are often tested first in workshops or tastings. Direct feedback helps the team refine flavor profiles and launch limited editions that align seamlessly with the audience’s wishes.
Team and social impact
The staff numbers 11–50 people. A mix of professional supervisors and participants with a disability work together in production, packaging and hospitality. Job coaches and workplace mentors train trainees to become skilled baristas, roasters or shop staff.
Pride in craftsmanship is central. Team members present their skills at local events such as the “Leven = Meedoen” festival. In doing so, Coffyn proves that inclusion and quality go hand in hand.
Local coffee culture and networks
Coffyn supplies not only its own bar, but also other businesses, including Brownies & Downies Nijmegen, with freshly roasted beans. This way, the social impact spreads throughout the region.
Regular barista courses and roasting demonstrations attract hobbyists and professionals. Each session lifts regional coffee knowledge and expands the network of enthusiasts.
Outlook
Plans for the coming years include a possible move to a characterful farm near Intratuin Malden, expansion of the tea range and development of seasonal blends. Additional apprenticeship placements and closer ties with coffee farmers, for example through origin trips, are also on the agenda.
Mentorship for aspiring roasters takes priority. A recent example is supporting TUKA Coffee Roasters in purchasing a 12 kg Probat. Such initiatives show how Coffyn shares knowledge and strengthens social enterprises.
Conclusion
Coffyn proves that great coffee and social engagement can reinforce each other. With artisanal roasts, transparent supply chains and an inclusive workplace, this Gelderland roaster continues to inspire, both in flavor and in impact.