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Peeze

Arnhem-based coffee roaster Peeze has combined craftsmanship with sustainable impact since 1879: 100 percent Arabica 80+ SCA, climate-neutral roasting powered by green energy, Fairtrade and organic, bio-based packaging, limited releases, and partnerships in Peru and Honduras within Coffee Growth Group for the hospitality sector

Peeze Beans

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More About Peeze

Peeze at a glance
Peeze is an Arnhem-based coffee roaster with roots dating back to 1879. The company started in Hengelo, led by brothers Gerrit and Willem Peeze, and later moved to Arnhem. Innovation is a common thread throughout its history. During the coffee market crisis in the nineties, the focus shifted toward Fairtrade and organic practices to guarantee farmer prices and protect nature. On May 26, 2025, Peeze joined Coffee Growth Group, maintaining brand autonomy and a board seat for Managing Director Myriam Lufting.
Roasting philosophy and technology
All coffees are 100% Arabica and score 80+ on the SCA scale. Every batch is cupped five times, from harvest to shipment, to ensure consistent flavor and quality. The roastery runs on 100% green electricity. Since 1994, an eco-roaster co-developed with Probat has reused hot exhaust air, reducing energy consumption during roasting by approximately 50%. Additionally, a project with HyMatters is underway to replace natural gas, exploring scenarios for biogas, hydrogen, electric, and biomass.
Chain-wide climate strategy
The approach combines reduction first, followed by compensation. CO₂ reduction begins at the roastery and within logistics, followed by offsetting at the source. Examples include providing clean cookstoves in Ethiopia, which reduces household wood consumption and decreases indoor smoke. This effectively shifts the impact of the coffee chain back to its origin. The result is climate-neutral roasting and delivery, with demonstrable improvements for both people and the environment.
Flavor Profiles and Assortment
The range is broad, yet clearly positioned based on flavor and origin. Bean Impact is organic and Fairtrade, scoring 84 points with notes of mandarin, almond, and dark chocolate. Mex-Eco Espresso delivers a powerful cup with hints of cocoa and almond, available in 1,000-gram bags. Mex-Eco Lungo is described as “bold, sweet, and spicy” and was launched as the first 100% climate-neutral coffee with compensation at the source in Ethiopia. Best Collect bundles single estates, such as Daterra Brazil, featuring distinct terroir.

Amora, dark roast, full-bodied and long-lasting.
Albizia, intense, for those who love a heavy body.
Cedro, intense, with Rainforest Alliance certification.
Mamao, mild, medium or dark, Fairtrade and organic.
Sidamo, Fairtrade/BIO, featuring characteristic floral and citrus accents.

Experiments and Limited Editions
Since 2017, a “Whisky Barrel Aged” limited edition has been released annually. Green Daterra Bourbon beans age for several weeks in oak barrels previously used for whisky. Due to the higher moisture content, the roast curve is adjusted, and extra attention is paid to OTA levels in the lab. The result is a lighter roast perfect for slow coffee, with layered, barrel-driven aromas. Additionally, seasonal microlots within Best Collect ensure continuous innovation.
Packaging and design
Peeze stands out with its Red Dot-mentioned packaging design, featuring coffee farmers centered around a Peeze cup. This puts a face to the origin and helps clearly differentiate the assortment. In 2016, the brand was the first to switch to bio-based “I’m green” PE laminate. For every kilo of Green PE, over 4.5 kilos of CO₂ are avoided. Oxygen-tight, bio-based capsules for premium Arabica and an early, globally striking claim on climate-neutral Fairtrade capsules from 2015 further strengthen this line.
Quality and Origin
A specialty focus means 80+ SCA, 100% Arabica, and in-house roasting. Five cupping sessions ensure batch consistency, while 100% traceability and structurally higher farmgate prices are guaranteed. Certifications such as Fairtrade (Max Havelaar), BIO, and Rainforest Alliance support this. The chain remains climate-neutral through both reduction and compensation projects at the origin.
People and Expertise
Approximately 60 colleagues make this ambition both agile and scalable. Managing Director Myriam Lufting leads the growth within Coffee Growth Group. In May 2025, in-house cupper Janneke earned the Arabica Q Grader title following a six-day SCA/CQI program consisting of 19 exams. Roasting specialist Ronald leads the Whisky Barrel Aged release and has been with Peeze for over 21 years. Externally, SCA trainer Rose van Asten conducts the four-part Peeze Masterclass in Arnhem, which grants two SCA certificates.
Partnerships at the Origin
Bean Impact has been designated as a “Living Income Leader” by Fairtrade Nederland and pays the Living Income Reference Price. In Peru, Peeze maintains a long-term partnership with the CEPRO Yanesha cooperative, which consists of 150 members across seven Yanesha villages at altitudes of 1,450–1,850 meters, focusing on crop processing. Between 2024 and 2025, more than 19,000 trees were planted in Central Peru in collaboration with Ouwehands Dierenpark, including demonstration plots and 100 farmer kits. In Honduras, a beekeeping program has been running since 2024 to diversify income through honey production.
Community and Education
In 2002, Peeze initiated the first Dutch Barista Championships. In 2024, 1,280 kilos of coffee were donated to the Voedselbank, providing approximately 150,000 cups for around 1,500 families. They offer ongoing training for the hospitality and corporate sectors, as well as guest lectures on Fairtrade. A partnership with the Weekendschool Arnhem has been in place since 2012, and they provide support for Ome Joop’s Tour.
Outlook
The strategy remains clear, featuring autonomous branding within the Coffee Growth Group and shared operational strength with brands such as Mocca d’Or, EARTH Coffee, Santas, Café Del Mar, and YesPlease. The energy transition focuses on completely phasing out fossil gas from the roasting process.

Scaling up agroforestry in Peru and professionalizing composting in 2025.
Expanding beekeeping projects in Honduras.
Further development of bio-based packaging and oxygen-tight capsules.
Increased demand for LIRP-paid coffees via Bean Impact.

Conclusion
In short, Peeze bridges the gap between craftsmanship and measurable impact. This makes this roaster relevant for both connoisseurs and procurement specialists.

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