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Roasted Beans Coffee Factory

Roasted Beans in Woerden roasts sustainable 100% Arabica coffee using a slow roast method, offering three single origins and a house blend perfect for espresso and milk-based drinks.

Roasted Beans Coffee Factory Beans

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More About Roasted Beans Coffee Factory

The Evolution from Barista to Roastery
In 2020, Marlies van Vliet turned her passion into her own business. Amidst the corona crisis, she launched the Roasted Beans Coffee Factory. Born in Harmelen, she was already a well-known local face. From 2013 onwards, she served coffee daily at the train station in Woerden. With her mobile bar–often a cargo bike or a Piaggio–she engaged in wonderful conversations. Customers even left charming messages on the sidewalk in chalk. MisterBarish described the venture as an absolute recommendation among Dutch mobile coffee bars. As a certified SCAE professional barista, she wanted more control over the flavor profile of the coffee. That is why she took the leap into roasting her own beans.
Sustainability and the Slow Roast Method
The roastery on the Ampèreweg in Woerden focuses heavily on green entrepreneurship. Please note that this location is only accessible by appointment. Marlies uses an electric coffee roaster instead of a gas roaster. Solar panels on the roof provide power for the entire building, making the business completely energy-neutral. The process relies on the so-called slow roast method. By roasting at a lower temperature, the character of the bean remains intact. Every batch is closely monitored and adjusted immediately if necessary. This is fundamentally different from the rapid production found in large commercial factories. To ensure ultimate freshness, bean inventory is kept small. Orders via online-coffee.nl are often freshly roasted only after purchase. The sourcing also includes beans with the well-known Rainforest Alliance certification.
The Assortment: Single Origins and the House Blend
The selection consists exclusively of 100% Arabica beans. You will find three permanent single origins and one special blend. This streamlined system makes it easy to compare different coffees.

ROAST 1: An unwashed Brazil Yellow Bourbon from Minas Gerais. This bean grows at an altitude of 600 to 1200 meters. The medium roast provides a full body and sweet notes of dark chocolate.
ROAST 2: A washed Colombia Supremo from the Risaralda region. This coffee grows around Apia at an altitude of 1500 to 1650 meters. The flavor is full, with distinct notes of nuts and dark chocolate.
ROAST 3: A washed Ethiopia Yirgacheffe of the heirloom variety. These beans grow high in Sidamo and are sun-dried for ten to fifteen days. The coffee offers fruity notes of jasmine, citrus, and berries.

Additionally, the roastery offers the MobieleBarista MELANGE. This is the signature house blend for the mobile espresso bar. The mix combines high-quality beans from Brazil and Colombia. Marlies roasts the beans separately and only blends them after cooling. It is a sweet coffee with a very balanced acidity. This blend is perfect for both black coffee and milk-based drinks.
Freshness, Storage Advice, and the Perfect Espresso
Freshness and correct preparation determine the final quality in the cup. The coffee tastes best one to eight weeks after the roast date. After that, the intensity of the flavor profile gradually declines. Always store the beans in a cool, dark place in their original packaging. The roast date is clearly printed on every bag. The beans remain suitable for consumption for up to one year after this date. For espresso, the brand shares an exact base recipe on the website. Use 19 to 20 grams of ground coffee for a proper double shot. The ideal extraction time is between 24 and 27 seconds. This results in a final yield of 35 to 40 grams in the cup. This recipe helps every enthusiast extract the best flavors from the bean.

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