Sophia’s Coffee

Sophia’s Coffee came to life in 2014 on a characteristic coffee bike. Founder Alicia Abraham dreamed of a permanent location, and two years later Barneveld’s first specialty coffee bar opened. Together with vintage shop Oh Me Oh My a shop-in-shop was created. Guests enjoyed freshly roasted beans and homemade treats in a cozy setting. The concept tied local fashion to quality coffee and immediately set the tone: taste, craftsmanship and a sense of community go hand in hand.

In 2020 the coffee bar closed its doors so attention could be fully focused on roasting. The boutique continued in the same space, while Sophia’s Coffee further professionalized its micro-roastery. On July 1, 2021 former barista and coffee-bike heroine Romy Tuinhof took over the reins. Romy builds on Alicia’s mission and leads the small team with fresh energy. This keeps the brand growing without losing its original soul.

Sophia’s Coffee roasts exclusively small batches using the latest harvest of green beans. Roasting happens twice a week, so every bag is less than three weeks old at the time of sale. The roasters deliberately choose a slow, medium roast. This approach allows caramel notes, fruit tones and soft cocoa to come forward. The micro-roastery in an industrial building in the middle of Barneveld therefore constantly breathes freshly roasted coffee.

- Small batches guarantee consistent quality.
- Maximum three weeks between roasting and sale.
- Slow roasting preserves subtle aromas and balance.

The regular assortment includes one house blend and several distinctive origin coffees. Sophia’s Coffee Blend combines power with sweet notes of dark chocolate, caramel and mocha. Duette Stoer blends Brazilian and Togolese beans for a bold, spicy profile. Duette Spannend mixes Guatemala and India and offers a creamy body with a bright finish. In addition to the blends, two single origins shine that appeal to true enthusiasts.

- Guatemala Antigua Los Volcanes, fruity with vanilla, caramel and dark chocolate.
- Indian Monsooned Malabar, smoky, earthy and spicy, the most powerful option.

Both origins tell a special story. The Guatemalan beans grow on volcanic soil and deliver a bright, sweet cup. The Indian Monsooned Malabar is exposed to moist monsoon winds for months, producing a robust yet mellow flavor. Sophia’s roasts these beans lighter to highlight their natural character.

The assortment remains deliberately compact. Thanks to micro-roasts the team can hunt for rare lots and new profiles without taking major risks. Sample packs, monthly subscriptions and workshops attract curious home baristas. During the sessions participants taste experimental batches and give direct feedback. This creates a cycle of discovery, roasting and sharing.

Sophia’s Coffee packs beans in 250, 500 or 1000 gram bags. Gift boxes and sampler sets make it easy to explore new flavours or give them as presents. The iconic bakfiets remains a crowd-puller at weddings and corporate events. That retro cart pulls espressos on site and reinforces the brand image. In the industrial roastery next to the old church the street smells of freshly roasted coffee every day.

Top quality starts with the choice of bean. Sophia’s selects specialty-grade beans and pays a premium for them. Origin always receives attention in descriptions so drinkers learn to recognise the flavours of soil and climate. Transparency builds trust and rewards farmers for their efforts. Quality, freshness and fair trade thus form an inseparable whole.

Workshops, cuppings and masterclasses bring the residents of Barneveld together around a shared passion. Everyone learns the difference between dark-roasted supermarket beans and bright specialty coffee. The coffee bar served for years as the village living room, a place where conversations started naturally. Even now that the bar is closed, the roastery draws visitors during tasting afternoons and open days. In this way not only does revenue grow, but local coffee awareness does too.

With the focus now fully on roasting, Sophia’s Coffee is building scalable growth. The online shop ships freshly roasted beans throughout the Netherlands. Hospitality partners receive support with machine installation and barista training. This increases brand visibility and revenue, while the artisanal identity is preserved.

– Seasonal micro-lots for subscribers.
- Joint product lines with a local baker or chocolatier.
- More workshops for beginning baristas.

The adventure remains in motion and promises new coffee stories every month.