Koffiestation

Since 2012, Groningen has been home to a micro-roastery that sparks curiosity in the international coffee world. Koffiestation began when Emiel Driesten and Douwe Stelpstra roasted green beans in an old popcorn pan. Their stall on Queen's Day sold six kilos of freshly roasted beans in a few hours. The success showed how much demand there was for fresh specialty coffee in the north.

The duo started in a cellar near the Martinikerkhof with three sacks of beans, a total of 180 kilos. After serving mainly local events in the first year, the roastery moved in 2014 to Paradijsvogelstraat. There sits a Probatone P12 roaster with a twelve-kilo capacity that can handle daily batches. This turned the hobby project into a professional player in the region.

Each new harvest gets its own roast profile. Time, temperature and airflow are constantly adjusted to maximize sweetness and clarity. The roaster remains under strict supervision, roasters listen for the first crack and continuously smell the roast. Only after a cupping confirms a score of 85 points or higher does the coffee go to customers.

Koffiestation roasts light to preserve natural sugars, but also thinks about the planet. The new headquarters in the historic Zuurstoffabriek will be fitted with burners running on green hydrogen and opens in mid-2025. A Brazilian Serra dos Ciganos was already transported by sailing ship, resulting in only 13 grams of CO₂ per kilogram compared with 80 grams via cargo shipping. Local deliveries are made by cargo bike in reusable tins.

Blends are deliberately absent. Every origin, often a single farm, is given the spotlight. The range varies from floral Ethiopian coffees to nutty Brazilian ones. Thanks to the single-origin selection, the terroir comes through clearly, whether black currants from Sidamo or creamy caramel from Mogiana.

• Brazilië Serra dos Ciganos, almond paste, milk chocolate, caramel candy, low acidity, ideal for espresso.
• Ethiopië Bette Buna, creamy mouthfeel, soft stone-fruit notes, a hint of coffee blossom, versatile for filter and espresso.
• Indonesië Kerinci, spicy aroma, dark spices, roasted almond, suitable for various brewing methods.

Beans come only from reliable supply chains. Bette Buna in Sidamo supplies coffee that is traceable to the tree. Farmers receive a higher price than Fairtrade because quality is rewarded directly. This approach encourages better farming and ensures a steady supply of top-quality coffee.

New harvests are first roasted, cupped and adjusted in mini-batches. If a lot makes an impression, it is quickly purchased before stock runs out. This way the menu changes with the seasons and offers fresh flavors each time, from anaerobically fermented microlots to classically washed coffees.

Three cafés connect coffee with culture. In Boekhandel Riemer people read among the shelves with a flat white. On Oude Kijk in ’t Jatstraat Books Coffee fills the street with English novels and freshly baked cinnamon buns. Every Friday a converted Spijkstaal-truck stands on the Vismarkt and introduces market visitors to specialty coffee without barriers.

Workshops such as Thuisbarista, Milk frothing and Learn to Taste attract curious home users and aspiring baristas. More than thirty hospitality venues in Groningen now serve Koffiestation-beans, including on-site training. In this way quality coffee spreads like an oil slick across the north.

A 2024 crowdfunding reached its target of €350,000 before the deadline. Investors, often regular customers, receive interest in coffee beans and are allowed to visit the new roastery first. The approach shows strong community loyalty and provides capital without concessions to taste or values.

The story shows that consistent quality begins with critical sourcing and ends with transparent communication. A small roaster can build a loyal audience with clear data, compelling stories and sustainable choices. Focusing on the experience, not just on kilos, proves to be a powerful differentiator.

Koffiestation shows that small-scale operations can go hand in hand with innovation and scale. By linking sustainable logistics to tailored roasting, value increases for both farmer and consumer. Competitors can learn from transparency about origin, direct relationships and the use of green energy. The future of coffee is already being roasted with care in Groningen.