Inproc

More About Inproc

Inproc since 1853, a Den Haag roastery with the shop floor as its heart

Inproc is a coffee roastery and specialty shop on the Denneweg in Den Haag. The company links a local presence with daily fresh roasting right in the store. The result is a recognizable mix of house blends, single origins, and education for home brewers, baristas, and the hospitality sector. Heritage, craftsmanship, and proximity form the common thread.

Key moments in development

The history begins in 1853 on the Denneweg as the “Indische Producten Centrale” of the Leupen family. In 1937, it was transferred to Max Bartfeld. In 1967, Piet and Corrie Buys took over the business, focusing on coffee and tea. In 2005, the shop moved within the street and roasting was outsourced.

In December 2015, Krista Buys bought Inproc back, including the in-house roasting and house blends. In September 2023, Inproc moved to Denneweg 55, with an official opening on October 21, 2023. The continuity of location and craft is evident, while the assortment evolves alongside the city.

1853, start on the Denneweg, name later shortened to Inproc
1937, ownership transferred to Max Bartfeld
1967, takeover by Piet and Corrie Buys, development of “Melati”
2005, sale, shop moved to Denneweg 134, roasting in Nieuwerbrug
2015, repurchased by Krista Buys, roasting returns to the shop
2023, move to Denneweg 55, official opening October 21

Brand philosophy and technology

Inproc roasts on-site and categorizes roast profiles as Light, Medium, and Dark. Where applicable, “Specialty Coffee” is featured on the label. Product pages emphasize “Freshly roasted every day” and offer grind options tailored to the brewing method, such as espresso, filter, moka, and French press. Decaf options include Swiss Water.

Education is provided through accessible brewing guides, including “Brewing Coffee with a French Press”. The house Espresso Medium profile contains a very small amount of Robusta alongside Arabica to enhance the crema, particularly for modern espresso machines and super-automatics. The tone is practical and service-oriented.

Blends and single origins

The house blend “Melati” dates back to 1853 and combines South American Arabicas, originally designed for filter. “Espresso Medium” delivers low acidity with fuller, darker flavors and a modest Robusta fraction. “Haagsch Bakkie Dubbel” sits among the recognizable espresso choices.

Single origins, Cuba, 1,000 to 1,300 meters
Dominican Republic, available in medium and dark
Limited, Jamaica Blue Mountain, Light Roast, Specialty Coffee

Sourcing and Transparency

The assortment lists origins such as Brazil Santos, Colombia, Dominican Republic, Cuba, India Malabar, Nicaragua, and Papua/Indonesia. For decaf, the Swiss Water process is explicitly mentioned. Details such as farm names, lot identities, scores, FOB prices, import partners, and harvest years are not publicly available.

Capacity, quality, and packaging

Roasting takes place in-store. The brand of the roaster, batch size, and software are not published. Information regarding systematic quality control, such as cupping or moisture measurements, has not been shared. Packaging sizes are available in 250 grams, 500 grams, and 1 kilogram, without technical specifications regarding valves.

Team and ownership

The owner is Krista Buys, who bought the business back in 2015. Bianca Ippel is presented as a co-leader. Historically, the Leupen family, Max Bartfeld, and Piet and Corrie Buys were among the owners. Team members such as Ilona, Jayson, Annika, Monique, and Alexandra appear in store content with their favorite brewing methods.

Location, channels, and opening hours

The flagship store and roastery are located at Denneweg 55, 2514 CD, Den Haag. Online orders are handled via the webshop, with shipping options within the EU, including Belgium, Germany, and Switzerland. Standard opening hours are Tuesday through Friday 10:00 to 18:00, and Saturday 10:00 to 17:00.

The trade name is “Inproc Koffie en Thee”, registered under KvK 76994031 by Inproc Koffie, Thee en Finance. The combination of a physical store and online reach provides easy access to freshly roasted coffee for both private and business customers.

Hospitality, businesses, and partnerships

A dedicated hospitality page has been set up for B2B orders. Specific pricing and volume models are not published. Corporate gifts and letterbox parcels are curated seasonally. Inproc collaborates with partners such as Brew Brothers for demonstrations and Bredemeijer for serveware and equipment.

Sustainability and community

The byproduct of roasting, the silver skin, is reused circularly at Ge-Zwam to grow oyster mushrooms on coffee waste streams. Local chains connect via Jacobahof Bijenstal and Dusk Chocolade. Tastings and brewing gear strengthen the community function. The concept of “stewardship” summarizes their commitment to heritage and human connection.

What this means for coffee shops and professionals

Inproc demonstrates how an urban roastery combines heritage with operational agility. Daily fresh roasting, clear profiles, and method-specific grinding support consistent preparation both at home and in the hospitality sector. Transparency regarding decaf processes and limited publication of sourcing details outline a pragmatic, service-oriented model rooted in Den Haag.

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