Nordkapp Coffee

Nordkapp Coffee combines an adventurous spirit with careful coffee-roasting craftsmanship. Founder Jasper Overdevest made a Honda C90 scooter trip from Utrecht to the North Cape in 2001, and translated that experience in 2015 into a micro-roastery within the creative VechtclubXL complex. Since then the brand has served expedition-worthy coffee to local residents and professionals.

- Founding year: 2015
- Crowdfunding: €50,000 for own espresso bar (2018)
- Annual production 2018: approx. 5,000 kg, target +2,000 kg
Roasting frequency: twice a week on a Giesen W6 (6 kg)
Local deliveries: by cargo bike within Utrecht

Each batch weighs no more than six kilos, allowing Jasper and his team to master every detail of the roasting process. Barista experience enables them to envisage the final result already during roasting. A freshness schedule of Monday and Thursday ensures beans that often end up in the grinder within a few days. The roast date is clearly printed on every bag.

Sustainability is a common thread throughout the process. Emission-free city delivery, transparency about origin and the pursuit of recyclable packaging show that quality goes hand in hand with responsibility.

Two house blends form the steady compass: the Oslo Blend delivers a sweet, rounded cup with Ethiopian clarity and Brazilian body, while the Lillehammer Blend is slightly spicier. Recipes change with the seasons so the flavour remains stable when new harvests arrive.

In addition, Nordkapp regularly offers single origins such as the organic Congo Hutwe, known for fruity notes with a hint of salmiak. The range extends from Peru to Thailand and is roasted lighter for filter than for espresso.

Because baristas also roast, each coffee has a double purpose: it must run smoothly in a busy espresso bar and sparkle in a V60 at home. That balance is Nordkapp's trademark.

- Ethiopia
- Congo
- Peru
- Colombia
- Kenya
- Brazil
- Rwanda
- Thailand

This broad sourcing allows drinkers to travel across continents without leaving Utrecht.

Every Monday Jasper roasts green "monsters" on a test roaster and cups them blind. Promising lots are then purchased by the pallet. That way a limited microlot appears in the webshop almost every month, recognizable by the label "New!". Small batch sizes of four to six kilos make rapid profile adjustments possible, while co-roasting sessions with start-ups produce extra fresh ideas.

A core team of fewer than ten employees divides tasks between roasting, packing, and serving. Their combined expertise ensures that customers receive not only freshly roasted beans but also practical brewing advice. During busy moments the roaster jumps behind the bar, bringing knowledge directly to the coffee drinker.

The espresso bar beneath the roastery functions as a meeting place. Cuppings, barista workshops, and short tours attract both local residents and hospitality entrepreneurs. Around fifty Utrecht businesses now serve Nordkapp coffee; the roastery assists them with training and equipment tuning. As a result, the average cup quality in the city has noticeably increased.

With the ten-year anniversary in sight Nordkapp is planning controlled growth. A larger roaster or extra roast days should provide more capacity without concessions to quality. At the same time the team is deepening direct relationships with farmers, among other things through the "Join the Boat" programme that brings beans to Europe by sailing ship.

New sustainable packaging and an expanded training offering are also on the agenda. In short, the expedition continues, cup after cup, with Utrecht as the point of departure and the world as the source of inspiration.