Rum Baba Coffeeroasters

Rum Baba Coffeeroasters began in 2011 as an offshoot of Coffee Bru, one of the first specialty bars in Amsterdam-Oost. Founders Jeroen Keyzer and Marielusan "Lusan" Drost wanted to manage the entire process, from green bean to cup. Their small bar-bakery quickly grew into an independent roastery. Today, production runs at a roastery in Moezelhaven, and two cafés operate in the city, at Pretoriusstraat 15 and Elandsgracht 134.

That growth stayed manageable by expanding step by step. At first only their own beans were roasted; later Rum Baba supplied other bars and home brewers across the Netherlands. The brand is now firmly rooted in the Amsterdam coffee scene and attracts both aficionados and curious passers-by.

Every batch follows the motto "accessible yet complex". Coffee should taste exciting without unnecessary barriers. The team selects sustainable, traceable beans and roasts for flavour, not dogma. Energy-efficient profiles and precise cuppings deliver consistent quality.

Serious technology meets a playful vibe. Jeroen likes to describe his shop as a candy store brimming with aromatic choices. Filter and espresso each get their own profile; the original 12 kg Probat, now a modern IMF roaster, makes that possible.

Rum Baba became famous for bold single origins and now also offers timeless blends. Every coffee keeps a lively house style: bright, rich, and recognizable. A washed Peruvian, Los Coronados, for example, blended rounded sweetness with notes usually associated with natural-process coffees.

– Brazilian lot with a pistachio‑gelato flavour
– Chocolate‑coconut espresso blend for everyday use
– Fruity Ethiopian with tropical notes
These examples show how the brand balances classic and adventurous profiles.

Innovation runs deep in the DNA. The roastery was the first in the city to present a coffee produced through a “thermal shock” process. Anaerobic fermentations and rare varieties appear regularly on the menu, always in small batches for enthusiasts wanting to taste something new.

Under the Liquid Diamonds banner, exclusive micro‑lots come to market. Each release is roasted and cupped several times until the flavour is spot on. The focus is now shifting to long‑term collaboration with farmers, allowing experimentation and sustainability to go hand in hand.

The recent investment in an IMF roaster reduces emissions and improves consistency. Energy efficiency aligns with the broader commitment to ethical sourcing. Rum Baba pays premiums for quality and good practices, enabling farmers to earn better margins and making the supply chain more transparent.

Direct trade takes priority. Long‑term relationships, such as with the producers behind Los Coronados in Peru, deliver stable quality and two‑way feedback. This approach strengthens the foundation for future innovations.

Day-to-day leadership rests with Jeroen (head roaster and green buyer) and Lusan (branding and retail). Trainer and roaster Maru Mallee won the 2022 Dutch AeroPress Championship with a Rum Baba coffee, a testament to the team’s craftsmanship. Their diverse crew actively shares knowledge and keeps learning through workshops and competitions.

Every month a free workshop is on the calendar, ranging from Espresso 101 to filter tips. The cafés serve as neighbourhood platforms where baristas love to share origin stories or brewing advice. This open attitude enriches the local coffee culture.

The near future is all about focus rather than rapid expansion. The roastery aims to refine its core range, launch new blends and introduce a subscription service for loyal customers. Gift bundles and limited-time boxes are also in the pipeline.

Growth will come mainly from wholesale partnerships and education, not from a string of new cafés. By keeping quality first and nurturing close ties with farmers and customers, Rum Baba stays relevant in a dynamic market. The blend of serious craft and playful design thus remains its calling card.