Moto Coffee

More About Moto Coffee

Overview: Moto Coffee at a glance

Moto Coffee positions itself as an organic, quality-driven roaster with a clear mission. The company was already noted in the Dutch trade magazine “koffieTcacao” back in 2020, indicating early visibility among professionals. Leadership is held by Tewis Simons and Willem van Oordt, whose roles cover sales, sourcing, finance, quality, and roasting. Their public mission is clear and accessible: “Good, conscious, all organic”. All coffees are offered as 100 percent organic and fall under a Dutch SKAL certification with number 108591. The exact founding year and first roasting location have not been made public.

Roasting philosophy and technology

The roastery operates a Loring S35 Kestrel, a half-batch, single-roaster convection system with automated control. This system recirculates hot air and integrates an afterburner. According to the manufacturer, this results in up to 80 percent lower energy consumption compared to similar drum roasters. Approximately 35 kilograms can be processed per batch. Propane is the chosen fuel, with CO₂ emissions offset via Rijngas. The combination of recirculation and afterburning minimizes odor nuisance. The focus on organic roasting forms the basis of their quality approach and supports consistent flavor development.

Flavor profiles, blends, and single origins

The permanent blends showcase a recognizable signature, with clear origin components and targeted flavor profiles for espresso and all-round use. Additionally, Moto Coffee rotates several distinct Ethiopian and Latin American singles seasonally, allowing bars and consumers to vary their selection based on style and terroir.

Nalu Blend, Guatemala Huehuetenango, washed Bourbon, with Indonesia Sumatra Mandheling, semi-washed Gayo 1 or 2. The result is a sweet, spicy espresso with a full body.
Pa Loa Blend, Brazil Fazenda Dutra, natural Catuaí or Bourbon, blended with Ethiopia Dimtu, natural Red Bourbon. Profile: all-round, nutty, chocolatey body, with fresh red fruit notes.
Moyo Blend, Colombia Cauca or Popayán, washed, blended with Ethiopia Guji Dimtu Tero, washed. Taste: lighter, fruit-driven, yellow fruit notes and a medium body.

Ethiopia, Suke Quto, Guji, natural, producer Tesfaye Bekele. Classic Ethiopian fruit and floral notes.
Ethiopia, Shantawene, Sidama or Bensa, natural, producer Daye Bensa Coffee, 1,900 to 2,217 meters.
Colombia El Bombo, Huila, sourced from 15 female-led farms.
Peru Rio Negro or Las Karias, via Cultivar, involving Rosalinda Ramos.
Decaf, Mexico Chiapas, Mountain Water Process.

Sourcing and Producer Partnerships

The sourcing reflects a preference for long-term relationships and transparency regarding stations and varieties. In Ethiopia, Moto Coffee works with Suke Quto, using Kurume and Welicho varieties and Grade 1 natural processing. In Sidama or Bensa, Shantawene is sourced via Daye Bensa Coffee. In Limmu, the Bedaye Washed Station is owned by Khalid Shifa and Ahmed Abateman. Their projects include a four-kilometer road, support for the local school, and an agroforestry nursery in collaboration with importer BELCO. In Peru, Junín region, Rio Negro or Las Karias comes via Cultivar from Lisanne and Theodros, who are based in Peru and promote small-scale quality improvement. In Brazil, Fazenda Dutra is renowned for its biodiversity and natural processing of red and yellow Catuaí.

Sustainability, Certification, and Packaging

Our commitment to organic standards is guaranteed by SKAL certification number 108591. The roastery operates on propane with CO… offset and is dedicated to minimizing odor emissions in the surrounding area. Packaging consists of 100 percent plastic, consciously chosen for freshness quality and designed for separate recycling. Compostable alternatives are being monitored but have not yet been implemented due to quality limitations. Operational initiatives include returning jute bags to the local producer Ephora Solutions, an A+++ rated facility with solar panels, and the reuse of green coffee FBs. The mission “good for people, planet and you” serves as the common thread in all communication and collaboration.

Operations, Logistics, and Service

The roasting schedule runs two days a week, on Monday and Thursday, to ensure freshness remains the priority. Orders typically ship the following day. Subscriptions start within three working days, have a minimum term of three months, and deliver monthly. The roastery and office are located at Het Steenland 17 G, 3751 LA Bunschoten. Packaging sizes are 350 grams and 1 kilogram, with a clear label distinction between espresso and filter. Gift boxes and tasting packs support brand introduction and sales.

Wholesale and Machinery, consultancy and delivery regarding La Marzocco, Kees van der Westen, Synesso, La Pavoni, Vibiemme, Jura and Rheavendors.
B2B Focus, hospitality and offices with training and support per location.
Distribution, direct webshop to Nederland, Belgié and Germany, with a free shipping threshold per country.
Retail Presence, coffee bars in Nederland shared upon request and active product storytelling via Instagram.

What this means for professionals

For cafés, barista’s and roasters, Moto Coffee offers a cohesive proposition: organically certified, technologically efficient, and flavor-differentiated. The Loring S35 Kestrel supports lower energy consumption and consistent batches, which is vital for both costs and the environment. The blends cover both all-round and distinct espresso profiles, while singles allow for a seasonal, origin-driven menu. Transparent sourcing, mentioning producers and community projects, adds traceability to the menu. The logistical discipline—two roasting days and fast fulfillment—helps bars combine freshness with predictability. Where data is missing, such as the exact founding year, the core remains clear: a brand committed to health, sustainability, and taste, from farm to cup.

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