Holy Moly Koffie

More About Holy Moly Koffie

Holy Moly Koffie is presented as an initiative by Nuova Cultura del Caffè in Haarlem. The organization is located at Kleine Houtstraat 5R and roasts coffee in its own production space in Haarlem. According to company information, the brand emerged from a hospitality concept, followed by product development and various taste tests. The exact founding date, names of the founders, the first location, and funding details are not publicly documented.

Roasting Style and Support

The roastery claims to roast coffee weekly in the Netherlands, aiming to minimize the long-term storage of roasted beans. However, technical details regarding the production process are not publicly available. The brand and model of the roaster, the capacity per batch, and the energy source used are not disclosed. Additionally, no measurement data, roast profiles, or optical sorting systems have been described.

For preparation, Holy Moly Koffie refers to the Italian model of the four M’s. This model consists of miscela, macchina, macinadosatore, and mano. These terms refer, respectively, to the blend, the coffee machine, the grinder, and the skill of the user. According to the company, business clients can receive assistance with installation, maintenance, and calibration. Furthermore, the organization offers targeted training for coffee preparation.

Three blends in the permanent assortment

The publicly described assortment consists of three blends: MAYAN, MASAI, and MAORI. There are no fixed single-origin coffees, decaffeinated products, or temporary seasonal coffees published. As a result, the visible emphasis lies on blends with broad geographical origins.

MAYAN — Classic Espresso: a blend featuring coffee from Central and South America. The flavor description mentions chocolate and roasted almond.
MASAI — New Amsterdam Flavour: a blend of African coffees consisting entirely of arabica.
MAORI — Café Crème: a blend featuring coffee from Oceania, developed with traditional filter coffee as its starting point.

Origin and Transparency

Information on origin remains limited to regions. For MASAI and MAORI, the website does not name individual producing countries. Names of farms, cooperatives, washing stations, exporters, and importers are also absent. Harvest years, varieties, processing methods, altitudes, and lot-specific data are likewise not publicly available.

The company states that it pays a fair price. However, contract prices, pricing models, and payment details for producers are not published. As a result, it is impossible to determine which standard or benchmark underlies this claim.

Sustainability without published certification

Holy Moly Koffie states that the beans are organic where possible. This wording does not imply that the entire range is organically certified. No public registrations or certificate numbers are provided for EU Organic, Fairtrade, Rainforest Alliance, or B Corp.

Other sustainability data is also missing. The composition and recyclability of packaging are not described. Furthermore, no figures are published regarding energy consumption, emissions, climate goals, or waste streams. Policy information on coffee filters, coffee grounds, rejected beans, and water usage is likewise unavailable.

Sales and business delivery

Individuals can order the coffee via the company’s own webshop. In addition, the organization targets cafés, restaurants, hotels, offices, businesses, and coffee specialists. Events and trade fairs are also listed as customer groups. The roastery claims to deliver to customers across the Netherlands weekly from its Dutch production facility.

The website also features a separate section for Bonaire. This suggests commercial activity or planned distribution in the Caribbean Netherlands. However, specific points of sale, partners, and start dates are not mentioned. No supermarkets, hospitality venues, retail stores, or foreign distributors are named.

Location, team, and public recognition

The address in Haarlem is linked to Nuova Cultura del Caffè and the roastery. The website does not list opening hours, seating, a drink menu, or walk-in access. There is also no documented standalone café, tasting room, tour, or regular cupping program. It therefore remains unclear whether consumers can purchase or taste coffee at this location.

Little public information is available about the team. The names of owners, founders, roasters, and other staff are not mentioned. Biographies, professional training, competition results, and details about team size are also missing. Furthermore, no prices, reviews, or formal mentions in well-known coffee competitions have been published. As a result, the public profile consists mainly of information about the range, business services, and weekly production.

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