Koffie Lovers

The Dutch coffee sector is flourishing and increasingly moving toward specialty and sustainability. At the heart of that movement stands Koffie Lovers from Noordwijkerhout, founded in 2013 by Rik and Roel Oostdam. The family business still counts only ten employees, but now delivers freshly roasted coffee daily to hospitality businesses, offices and home baristas across the Netherlands. This article highlights the recipe behind their growth and the lessons for anyone investing in coffee.

Koffie Lovers roasts exclusively in small batches on a modern Probat roaster. That allows the team to monitor every minute of the process and adjust the profile immediately when the bean demands it. This method keeps flavours clear and prevents the bitter tones that can arise in large-scale production.

A new roast appears on the order board every day. The time between roasting and delivery is kept as short as possible, which noticeably benefits the crema in espresso and the aromas in filter coffee. This dedication to freshness proves a strong differentiator in a market where stock rotation sometimes takes weeks.

The range comprises seven house blends and several single origins from twelve countries. All coffees carry Fairtrade or Rainforest Alliance certifications and are made from 100% Arabica beans. This combines ethics with taste experience, two values that rank highly with consumers.

• Sunshine Coffee, smooth with milk chocolate and fruit, ideal for cafetière or filter.
• Lungo Brillante, extra lightly roasted, nutty and sweet, made for lungo drinkers.
• Presidente, full-bodied and creamy with pronounced chocolate, a favorite among espresso bars.

Alongside the core line, micro-lots regularly appear, such as Pure Origin Panama, in which floral notes dominate, or seasonal selections from Guatemala with brown-sugar sweetness and a bright finish. Limited releases keep curious customers engaged and provide space to test new flavor profiles.

Bean selection takes place partly directly at smallholder farms. By paying higher purchase prices, the roastery secures premium lots and supports sustainable agriculture. Each lot is first test-roasted and cupped; only after approval does it enter production.

The company swears by one hundred percent Arabica, no Robusta filler. Combined with the slow roasting process, bright flavors and a velvety mouthfeel are produced. Results are recorded digitally so future batches meet the same sensory targets.

Under the banner of Koffie Lovers Academy, everyone from hobbyists to hospitality business owners receives instruction in grind size, extraction time and latte art. Students leave with practical skills that deliver direct returns at the bar or at home.

At trade fairs such as Horecava and Gastvrij Rotterdam, the team sets up a mobile bar where visitors can sample new blends for free. This live feedback flows back to the cupping room and accelerates product development. In this way the brand acts as a bridge between consumer, barista and farmer.

In the coming years the focus will be on three tracks. First, the sourcing network will expand to emerging regions, for example Rwanda and Sulawesi, to spread climate risks and enrich flavour profiles. Second, the roastery is investigating compostable capsules and drip bags for convenience without waste. Third, the academy is moving toward SCA-certified courses, further consolidating its expertise.

Expansion is carried out in a controlled manner. The Probat park can be doubled, but batch size will remain limited to avoid losing quality control. Investments in profile-tracking software and a separate test-roasting room are already on the budget.

Koffie Lovers demonstrates that small does not have to remain small. By smartly combining craft, ethics and education, a team of fewer than ten people has built a strong brand. The lesson for peers in the sector is clear: freshness, transparency and community provide a competitive advantage in an increasingly discerning market.