Stean’s Beans

Stean’s Beans was founded in 2016 by barista and roaster Stean Fasol, born in Kenya and raised among coffee plantations. The venture started as a micro-roastery in Weesp with only thirty bags of green coffee, about 1,800 kg. Five years later the company imported 1,920 bags, equivalent to 115,000 kg, and filled six sea containers. This steady growth stems from a consistent focus on quality, direct relationships and a clear East African character.

In November 2023 the roastery moved to the Schinkelbuurt in Amsterdam. The new location houses a modern roaster, a coffee bar and a barista school. This transformed Stean’s Beans from a small producer into a meeting place for professionals and enthusiasts. Since September 2024 a roastery also operates in Nairobi, bringing the brand closer to the farmers and Kenyan coffee drinkers.

The motto "relationships = quality" resonates everywhere. Stean's Beans purchases exclusively and directly from small-scale farmers in Kenya, Rwanda, Uganda and Tanzania. Thanks to payments via the SMS app Lipia, farmers receive their money immediately, often at a premium above the market price. This increases trust and encourages precise picking and processing.

Full traceability is standard. Each lot is given a digital passport so consumers can see exactly where their cup of coffee originates. This transparency prepares the company for upcoming EU rules that in 2025 require full supply-chain visibility.

At the roasting installations Stean's chose energy-efficient Loring Smart Roasters. The recirculating hot-air technology saves fuel and reduces emissions without any loss of flavor. In Nairobi a solar roof supplies power, while electric cargo bikes and e-bodas keep local deliveries emission-free.

Sustainability goes beyond roasting alone. Wholesale orders in Amsterdam arrive in reusable stainless-steel containers, and retail bags are made from fully recyclable monoplastics. This combination reduces waste and extends the freshness of the beans.

Key environmental initiatives at a glance:
- Loring roasters with up to 80% less emissions
- Solar energy for the Nairobi roastery
- Zero-emission delivery by e-cargo bike
- Reusable bulk containers for cafés
- Recyclable monoplastics for retail packaging

The collection breathes East Africa. Blend TATU combines Rwandan and Ugandan beans into a dark, powerful espresso with notes of dark chocolate, hazelnut, and brown sugar. For offices this is the favorite: full-bodied, reliable, and energetic.

Light-roasted AMKA, a Kenyan anaerobic natural, surprises with flavors of raisin liqueur, raspberry, and later cherry candy. Asili, also Kenyan, supplies drip bags with blackberry, cherry, and a molasses-sweet note. Even the decaffeinated option is remarkable: a Kenyan single-origin decaf using natural sugarcane-extract decaffeination, full-bodied and complex.

Small batches make room for micro-lots and seasonal roasts, sometimes only a few bags in size. Cuppings in the roastery involve guests directly in product R&D: reactions are immediately translated into adjustments to the roast profile.

Product development takes creative forms. Think Christmas tasting boxes, limited-edition filter packs, and live demonstrations of East African coffee ceremonies. Each experiment has the same goal: sharing new flavors and engaging consumers more actively in the chain.

Stean Fasol chooses organic growth without external investors. New partnerships are formed only when they strengthen the core values of quality, transparency, and sustainability. The focus is on depth rather than mass expansion.

For 2025, three priorities are central:
- A complete digital chain map ready for each lot
- Expansion of user-friendly ready-to-brew formats
- Further CO₂ reduction towards climate-neutral operation

By continuing to innovate, putting small farmers at the centre and making the impact tangible for everyone, Stean’s Beans positions itself as an example of how modern coffee brands can be both profitable and responsible. The story proves that a cup of coffee can be much more than a daily routine: it is a direct line between an Amsterdam bar, an East African farmer and a global community that believes in fair trade and exceptional flavour.