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Keikoffie

Based in Bunschoten-Spakenburg, Keikoffie roasts coffee over oak wood in small batches that are manually monitored. Recyclable packaging, traceable beans, and adventurous specials demonstrate how craftsmanship and sustainability merge in every flavorful cup, designed for those who love coffee with identity and depth.

Keikoffie Beans

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More About Keikoffie

Introduction
In a short time, Keikoffie from Bunschoten-Spakenburg has carved out a permanent place in the Dutch coffee scene. This young brand combines craftsmanship, sustainability, and adventure into a signature taste. This look behind the scenes shows how wood fire, small batches, and immense passion come together in every cup.
The Story Behind Keikoffie
Founder Maurice de Jong grew frustrated with bland office coffee back in 2010. He purchased an Italian roaster from the 1960s, converted an old bus, and starting in 2017, traveled to festivals to roast fresh beans on-site. The bus, lined with jute sacks, immediately drew a crowd. In 2019, a permanent roastery followed; that same nostalgic drum still spins every single day.
The team has intentionally remained small, consisting of around seven professionals. Their hands guide the entire process, without the use of computers or pre-programmed profiles. Each batch is only released once the color, aroma, and the 'crack' sound are exactly right. This ensures the artisanal core remains intact, even as demand grows.
Wood-fire as a unique roasting method
Keikoffie roasts exclusively using oak wood, a practice unique to them in the Netherlands. For comparison: while gas burners provide constant heat, they lack the subtle sugars and resins released by wood. The result is a smoother, richer bean with a hint of light smoke.
The flame is fueled by scrap wood from a furniture factory, ensuring no new trees need to be felled. A particulate filter captures most of the emissions, keeping the environmental footprint minimal. Thanks to this combination, the brand proudly calls itself the most eco-friendly coffee roaster in the country.
The Collection at a Glance
The current selection features five coffees, each medium-to-dark roasted and instantly recognizable in flavor.
– Peru Special: 800–2000m altitude, spicy cocoa notes and a balanced body.
– Mexico Special: 1100–1600m, full chocolate flavor and long-lasting energy.
– Uganda Special: 1000–1800m, award-winning in 2003, nutty with a hazelnut finish.
– Whiskey Special: green beans are soaked for weeks in quality whiskey, resulting in a smoky, spirit-like depth after roasting, without the alcohol.
– Rum Special: the same method using rum, delivering a warm, spicy sweetness.
All beans are roasted in small batches and shipped within the same week. This guarantees freshness and makes experimenting easy. A limited micro-lot can go from the roaster to the customer's grinder in just a few days.
Sustainability from Bean to Bag
Sustainability doesn't stop at the fire. Keikoffie uses recyclable bags, avoids plastic wherever possible, and runs the roastery largely on green energy. No fossil fuels, less waste, and yet full flavor—that is the core principle.
Origin receives just as much attention. The beans come from traceable regions such as the Urubamba Valley in Peru or the slopes of Mount Elgon in Uganda. Through direct lines with specialized importers, farmers receive a fair price and the unique terroir characteristics are preserved.
Looking ahead
Growth is on the agenda, but never at the expense of quality. Therefore, expect limited expansions and bold specials.
– New single origins from Asia and Africa.
– An additional wood-fired roaster as soon as demand increases.
– Electric delivery vans for quieter, cleaner deliveries.
– Experiments with barrel-aging in cognac or wine casks.
Conclusion
Keikoffie proves that old-school fire and modern environmental consciousness go hand in hand. Wood, craftsmanship, and respect for the bean form the foundation. For enthusiasts seeking character and honesty in their coffee, this roaster is definitely worth following.

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