Sampietro

Specialty coffee continues to gain ground in the Netherlands, and more consumers are seeking beans with character. Sampietro Specialty Coffee from Den Bosch stands out with traceable, fair coffee that is roasted on a small scale. This micro-roaster, established in 2016, combines craftsmanship, transparency and a warm brand presence, attracting both home baristas and hospitality businesses.

The story begins with founder and roastmaster Stefan Sampietro, who at the age of five breathed in the enchanting aroma of his Italian grandmother's moka pot. That early fascination led to a professional career: a barista since 2012, finalist in the 2015 Dutch Barista Championship and holder of all Barista Skills certificates. In 2015 he took over the roaster from Restaurant Pollevie, and Sampietro Specialty Coffee officially came into being in 2016. The artisanal beginnings are still palpable, as every batch is roasted with the same dedication and curiosity.

At Sampietro everything is about balance. Overly acidic or funky profiles are deliberately avoided to appeal to a broad audience. Thanks to an omniroast approach, many coffees can excel both as espresso and as filter. The Costa Rica West Valley omniroast illustrates this, with a medium body, creamy texture and bright citrus and caramel notes across brewing methods.

By consistently roasting small batches, each bean receives the ideal heat profile. The combination of experience and ongoing test roasts ensures consistent quality and a distinctive, balanced flavor profile.

The minimalist red-and-white design, created by Martin Bacon, captures the energetic spirit of the roastery. The motto 'Coffee with character' appears prominently on every bag, along with exact origin, flavor notes and roast date. This creates transparency on the shelf, while the roaster's personal story invites customers to become part of the journey from bean to cup.

The core assortment offers two popular blends and a continually changing lineup of single origins:

- Drago Blend No.1: Brazilian and Nicaraguan beans with notes of dark chocolate, walnut, and caramel.
- Duca Blend No.2: fuller body and powerful caramel and cocoa flavors, introduced at the request of espresso fans.

In addition, a selection of single origins appears regularly, such as a Costa Rica West Valley omniroast with medium body and a creamy texture. A Colombiaanse sugarcane-decaf proves that decaffeinated coffee doesn't have to be boring, with orange and caramelized nut notes without a bitter aftertaste.

Quality starts at the farm. Only top-rated, fully traceable lots are selected, often via direct trade. Each new harvest undergoes a rigorous cupping, and only beans with excellent scores make the cut.

After selection comes fast, order-driven roasting, so freshness is always guaranteed. SCA-certified workflows guide the process, from temperature profiling to espresso extraction. Even decaf receives premium treatment, because the Colombiaanse sugarcane method removes caffeine naturally while preserving the original flavor layers.

Sampietro invests in long-term partnerships with producers. This not only strengthens the quality of the green bean, but also improves farmers' income. The roastery endorses three concrete benefits:

- Short supply chains keep the price fair.
- Direct feedback helps farmers harvest better lots.
Transparency gives consumers insight into the origin, which increases trust.

Besides roasting, the organization actively shares knowledge. Barista workshops, latte art training and SCA-focused courses inspire both hobbyists and professionals. A mobile coffee bar supplies events with quality espresso, while ’t Koffiehuis in Rosmalen serves as a local meeting place.

By collaborating with dozens of cafés and restaurants in and around Den Bosch, the average coffee standard in the region noticeably rises. A visible presence at trade shows and community projects, such as inclusive cafés, underscores a socially engaged identity.

The focus remains on growth without abandoning core values. New single origins from Brazil, Sumatra and Peru are in the testing phase, while the wholesale network expands into other provinces. Advanced training modules are intended to prepare future baristas for a demanding market. Meanwhile, the roastery is investing in more efficient equipment and an improved webshop to serve customers faster.

Sampietro Specialty Coffee shows how passion, ethics and innovation come together in a cup of coffee with character. For everyone in the coffee industry, this approach represents an inspiring model of sustainable growth and delicious flavor.