DAMN GOOD COFFEE

More About DAMN GOOD COFFEE

DAMN GOOD COFFEE has operated since 2013 under the legal entity “De Drie Heren B.V.” with KVK 58504583. The brand builds upon the previous trade name “Heren van de Koffie” and now positions itself clearly for home baristas. The roastery and headquarters are located in Zwolle, with a direct e-commerce focus toward consumers in the Netherlands and Belgium.

Brand development and positioning

The company name “De Drie Heren B.V.” is mentioned in the footer for 2013 and 2025, underscoring continuous ownership and activity. The positioning centers on premium, slow-roasted coffee, using language that emphasizes the “ultimate taste experience”. The core promise is fresh roasting in their own roastery in Zwolle, where every batch is profiled for freshness.

Roast philosophy, profiles, and compositions

The house profile is predominantly medium. Dark roasts are avoided to preserve nuance and prevent oily beans. Blends consist of at least 70% Arabica. For a bolder flavor profile, 10 to 30% Robusta is added. Cupping details, software, or roast curves are not shared publicly, intentionally keeping the technical process behind closed doors.

Portfolio, flavor profiles, and origin

The line-up combines Latin American and Asian origins. Each blend has distinct tasting notes and clear country listings at the product level.

“Regular“, best-selling SKU, with “dark chocolate, caramel”. Origin: Guatemala, Costa Rica, Brazilië, Peru, Indonesië.
“Strong“, the most powerful profile, with “dark chocolate, walnut, black pepper”. Origin: Peru, Brazilië, Indonesië.
“Mild“, soft and fruity, with “milk chocolate, berries”. Origin: Honduras, Peru, Brazilië, Indonesië.
“Organic“, the only certified organic coffee, featuring notes of “ginger, dark chocolate, caramel”. Origin: Guatemala, Colombia, Brazil, India.
“BANG!”, a pre-workout blend designed for athletic performance, featuring notes of “ginger, caramel, walnut”. Origin: Costa Rica, Guatemala, Honduras, Indonesia.

Beyond the blends, the origin map prioritizes Guatemala, Honduras, Costa Rica, Colombia, Peru, and Brazil, supplemented by Indonesia and India. This mix supports both accessible, chocolatey espressos and more powerful shots with extra body.

Sourcing and Transparency

While countries are mentioned per product, specific farms or washing stations remain unnamed. There is no public transparency report or impact statement. The “Organic“ SKU is the only one with an external certification. Other blends show no certification. Transparency regarding packaging and logistics is available in the FAQ, including material choices and recycling advice.

Production, location, and quality assurance

Roasting takes place in-house at Curieweg 25, 8013 RA Zwolle. Details regarding the roaster brand, batch size, throughput, or whether it is gas or electric are not mentioned. There is no information on facility tours, Q-lab specifications, or measurement protocols, aside from the description of the desired roast level.

Sales channels and services

The primary channel is the own webshop, delivering within Nederland and Belgié. DHL handles NL deliveries, while bpost or PostNL serves Belgié. Orders placed before 23:45 are promised to arrive the next working day. Customer service is available Monday through Friday from 08:30 to 17:00. The assortment includes whole beans, Nespresso-compatible capsules, and several accessories. A separate B2B page or wholesale program is not publicly documented.

Sustainability, packaging, and collection

Helebonenverpakkingen gebruiken plastic folie met een EVOH-barrière, gepositioneerd als duurzamer alternatief voor aluminium of PVDC-laminaten. Aluminium capsules worden gekozen voor kwaliteit en kunnen in Nederland via Blokker-kanalen worden gerecycled. Verzenddozen zijn doorgaans onbedrukt karton met “biochips” als opvulling. Buiten de biologische “Organic” is er geen extra keurmerkportfolio en geen openbaar CO2- of LCA-rapport.

Recognition and customer appreciation

“DAMN GOOD COFFEE.“ received a “Superior Taste Award“ in 2024 from the International Taste Institute, listed under “Heren van de Koffie“. The site displays high customer ratings, for example, “Regular“ with 4.87 out of 5 based on 229 reviews as of October 2025. Dutch coffee blogs highlighted the slow-roast character and the Zwolle base in 2025. International specialty media have not been mentioned in recent years.

Significance for the Dutch Coffee Sector

For the hospitality sector and home baristas, the assortment offers consistent, chocolate-forward profiles with clear country of origin. The addition of 10% to 30% Robusta in the more powerful blends can provide a stable crema and punch, useful for milk-based drinks and pre-workout segments. At the same time, formal transparency remains limited to countries and one organic option, which buyers with stricter sustainability frameworks must take into account.

Operationally, the combination of a fast cut-off, widely accessible delivery, and a focus on own ecommerce is striking. This aligns with a consumer-driven strategy with short lead times and predictable service, without a public wholesale infrastructure. For partners, this may be clear; for retail channels, it may be limiting.

Key points at a glance

Active since 2013 under “De Drie Heren B.V.” with KVK 58504583, Zwolle.
House style: premium “Slow Roast” with medium roast as the standard profile.
Blends: minimum 70% Arabica, 10 to 30% Robusta for extra strength.
Certification: “Organic” with organic certification; other blends are uncertified.
Webshop-first, delivery to NL and BE; order before 23:45 for next-day delivery.
Packaging: EVOH barrier, aluminum capsules recyclable via Blokker, cardboard boxes with “biochips”.
Award: “Superior Taste Award” 2024, plus strong customer reviews on core SKUs.
Transparency: countries listed, but no farms or roast curves made public, and no impact report.

Disclaimer: We do our best to keep all information in this article as accurate as possible. Have you come across something that is no longer quite correct? Send a message to the editorial team at [email protected] and we'll update it!