De Koffiekaravaan

More About De Koffiekaravaan

De Koffiekaravaan at a glance

Since 2017, De Koffiekaravaan has operated as a micro-roastery and coffee shop at Borne station. The business combines on-site roasted coffee with coffee-to-go, freshly made sandwiches, and daily rotating meals. Owners John and Irene Pigge developed the concept as a community hub for commuters and local residents. The roaster is located inside the shop, allowing visitors to follow the process. The formula serves both retail consumers and business clients.

Origins and Location

The idea started on wheels, when John and his mother built a trailer with a roaster to test the concept at local markets. Once space became available at the station, the official opening followed in October 2017. The shop and roastery are located at Parallelweg 2 in Borne, right on the platform. This high-visibility location supports its role as a hub for both the local community and travelers.

Roasting Philosophy and Product Communication

The micro-roastery roasts all its coffee in-house for both retail and wholesale. Flavor communication is origin-focused, detailing the body, acidity, and characteristic tasting notes for each origin. Details regarding the roaster's make and model, batch size, software, cupping protocols, and energy reduction measures are not publicly available as of October 30, 2025. The primary focus remains on delivering clear flavor profiles to the end consumer.

Assortment, Flavors, and Origin

The selection features single origins with distinct flavor profiles, offering a mix of classic and characterful origins. A summary of some of their signature coffees can be found below.

Ethiopia Sidamo Grade 2, sourced from the Sidama Farmers Cooperative Union; complex, fruity, and sweet with notes of cocoa, berries, and citrus.
Kenya AA FAQ, from the southern slopes of Mount Kenya, washed with water from the Kiringa River; powerful and balanced with citrus and chocolate.
India Monsooned Malabar AA, low acidity and full, sweet aromas, perfect for syrupy espresso and cappuccinos.
Indonesia Mandheling Grade 1, Sumatra wet-hulled style, deep tones of cedar, tobacco, and chocolate, with a full body.
Brazil Cerrado, balanced with milk chocolate, caramel, and citrus-lime, with a hint of walnut.

The core origins include Colombia, India, Indonesia, Ethiopia, Guatemala, Kenya, and Brazil, as well as a Colombia decaf. The Sidama Farmers Cooperative Union is noted as the cooperative partner for the Sidamo coffees.

Sourcing and Transparency

Farm-level relationships, FOB prices, and a formal transparency report have not been published as of October 30, 2025. Certifications such as organic or Fairtrade are not listed on the product pages during this period. Available information focuses on flavor profiles and origin designations.

Production, Team, and Leadership

The roastery and shop are integrated at the station, offering direct sales alongside a webshop for online orders. Deliveries to the hospitality sector and businesses are handled through their own channels. The team includes Indra in the kitchen, Babette and Femke in service, and Leonie, who is employed via Stichting Philadelphia. Irene Pigge writes a local column that highlights the brand's voice and daily life within the business. An interview with Irene from August 27, 2025, describes the current context and customer base.

Sales Channels and Services

De Koffiekaravaan offers freshly roasted beans and coffee-to-go, alongside a selection of sandwiches, pastries, and monthly seasonal specials. They supply the hospitality sector, corporate clients, and private customers, providing expert advice on coffee machine purchases. For businesses, they offer a machine rental program based on an average of 400 cups per month, including full maintenance. Reseller opportunities are available, with white label options depending on the location and store profile. A loyalty program helps them better align their roasting schedule with fresh stock demands.

Equipment, Education, and Events

The company is an official dealer for Jura and Moccamaster and sells accessories for manual brewing. Since 2020, they have highlighted consumer workshops designed to help coffee lovers refine their brewing skills. For events, they deploy a mobile coffee cart—a tuktuk—measuring 275 cm long, 183 cm high, and 133 cm wide. The power requirement is 3000 W on a single group, and water is provided independently. Startup time is approximately 60 to 90 minutes, and the vehicle weighs around 800 kg.

Community and Visibility

Inclusive employment is integrated through a partnership with Stichting Philadelphia. De Koffiekaravaan also serves as a Tourist Information Point for Borne, distributing regional guides and welcoming visitors arriving by train. The tuktuk frequently appears at local markets and events, further boosting the brand's visibility.

The timeline includes local media coverage in 2017 surrounding the opening and the platform concept, a profile of the owners in 2022, a spotlight in 2023 revisiting the start date, and a 2025 interview outlining current operations. As of January 30, 2025, the company is listed in a national overview of Dutch specialty roasters with an active webshop. Their social channels showcase both B2B and B2C activities and provide machine advice. The station location is consistently featured on regional tourism platforms.

Significance for the Dutch Coffee Sector

De Koffiekaravaan demonstrates how a micro-roastery located at a train station can bridge the gap between retail, hospitality, and education. By roasting on-site, they create a transparent experience and receive immediate feedback right at the counter. The mix of single origins with distinct flavor profiles and the event-ready tuktuk expands their reach and relevance. Meanwhile, the loyalty program and machine rentals provide predictability for production and service.

Conclusion

With visible branding on the platform, a clear flavor narrative, and a comprehensive service package, De Koffiekaravaan serves both travelers and professionals. The combination of local roots, training sessions, and business solutions positions the brand as a compact, agile player. At its core remains freshly roasted coffee with clear origin profiles, complemented by service tailored to the daily realities of the hospitality and corporate sectors.

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