KOSU Koffiebranderij

More About KOSU Koffiebranderij

KOSU Koffiebranderij, local and transparent in Groningen

Active since 2022, KOSU Koffiebranderij has a clear mission: sourcing coffee grown "in collaboration with nature" and roasting locally at the Suikerterrein in Groningen. The roastery grew out of Baristaschool Groningen, founded in 2017, meaning craftsmanship, training, and production have been intertwined from the start. The brand positions itself as an accessible specialty player with a strong focus on origin, partners, and practical quality.

The foundation was laid in 2022 with an origin trip to Peru and a visit to Finca Churupampa. That journey provided the initial basis for the assortment and set the tone: direct contact with farmers, transparency in the chain, and clear information per lot.

Leadership and Story

Founder and owner Suzanne Diepstra leads sourcing, roasting, and education. Her background at Baristaschool Groningen and publications regarding origin trips give the brand an educational signature. In May 2023, she spoke on the "Raapzaad" podcast about building an organically oriented roastery, emphasizing collaboration and practice over theory.

Production, Location, and Packaging

Roasting is done on an IMF RM6 drum roaster. The production site is located at Suikerlaan 20, 9743 DA Groningen. During the startup phase, production was temporarily handled via Amsterdam Roasters. For packaging, KOSU partners with Bio4Pack, while Studio Anne-Marijn handles the branding and packaging design. The combination of local production and thoughtful packaging supports both freshness and brand recognition.

Sourcing Philosophy and Partners

The sourcing philosophy consistently prioritizes long-term partnership over year-on-year perfection. All coffees are sourced from farms that operate without pesticides and invest in regenerative agriculture. Decisions are guided by origin trips and fieldwork with partners, such as Eber and agronomist Miguel at Finca Churupampa. Transparency is further strengthened through the use of small-scale importers and clearly documented supply chains.

This Side Up, logistics and import, including Congo micromill Ngula
Cultivar Coffees, export and import, Peru
Finca Churupampa, export and producer relations in Cajamarca
Osito Coffee, selected lots from Brazil and Ethiopia

Assortment, blends, and single origins

The webshop features signature lots with detailed processing and origin information. The selection combines consistent core profiles with seasonal releases and pre-sale products. In doing so, KOSU serves hospitality venues, home baristas, and enthusiasts of specific processes or varieties.

Peru, Finca Churupampa “Farmer Blend”, washed, 1450–1800 meters, Cajamarca 83+, producers Juan Francisco Alberca, Walter Corrales and Eswin Tocto, via This Side Up
Peru, Norvil Perez “La Chirimoya”, natural with 45-hour sealed bag fermentation and 18 days of sun drying, Yellow and Red Caturra, approx. 2200 meters, via Cultivar Coffees
Brazil, Grunewaldt, washed with 24–48 hour fermentation, Espírito Santo, Red and Yellow Catuai, approx. 1060 meters, via Osito Coffee
Ethiopia, Decaf Telila CWS, EA sugar cane process, Jimma, JARC 74112, via Osito Coffee
Seasonal concepts, “2026 Presale Peru, Finca Churupampa” and “Fresh harvest Gift Box”

Roasting Philosophy, Freshness, and Knowledge Sharing

The positioning centers on being “always fresh and locally roasted.” Orders are roasted on Thursday and shipped on Friday, providing a consistent rhythm and predictable lead time. Blog stories link sensory observations to processing information and recipes, such as with the Congo Ngula natural. Every product page documents the process, altitude, varieties, and partners, providing essential context for the tasting notes.

Wholesale, Distribution, and Training

KOSU supplies the hospitality sector, offices, and retail with weekly or bi-weekly deliveries. Training is included, featuring programs for basic barista skills and latte art. Local deliveries are free for orders over 2 kilograms. For hospitality accounts, reusable 2kg refill buckets are used to reduce packaging waste.

Onboarding featuring an on-site menu-fit analysis
Team training: basics and latte art
Weekly or bi-weekly delivery schedules

Retail and hospitality presence

In Groningen, KOSU is visible through its own hospitality ventures and partner locations. Gebrand en Bakker serves KOSU as their house coffee and is managed by Suzanne and Hein. Pickup and sales points include De Nieuwe Weg at Nieuweweg 5 and OMNI, all around food, at Korenstraat 2. During checkout, the webshop displays local pickup options linked to the address at Suikerlaan 20.

Education and community

Under the banner of Baristaschool Groningen, KOSU offers workshops such as "Basic Barista," "Latte Art," and "Sensory Skills & Roastery Tour." Educational blog posts explain processing methods and delve into decaf chemistry, including the Ethyl Acetate process. The combination of a classroom and a roastery makes learning tangible and immediately applicable behind the bar.

Sustainability and Impact

All coffees in the assortment are grown without pesticides, with a focus on regenerative agriculture and fair, transparent partnerships. Bio4Pack provides the packaging materials, while local branding and reusable buckets limit the waste stream. The blog takes a critical look at the value of formal organic certification compared to proven farm practices, such as with the Pink Bourbon from Finca Buenos Aires.

Conclusion: a small brand with clear convictions

KOSU links local production to transparent supply chains, consistent freshness, and educational strength. Media presence is found via the "Raapzaad" podcast, though major awards or international press mentions are not publicly known. For Dutch coffee professionals, this profile offers stability, clear partnerships, origin information, and a rhythm that simplifies tasting and planning.

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