NL Tarrazú KoffieBrand
Tarrazú KoffieBrand from Mierlo sells freshly roasted coffee with direct trade, transparent supply chains, and fast shipping, ranging from Costa Rican single origins to new limited editions.
Tarrazú KoffieBrand Beans
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Los Campos Costa Rica
€ 0,70
More About Tarrazú KoffieBrand
The Rise of Tarrazú KoffieBrand in Mierlo
On October 1, 2025, Tarrazú KoffieBrand officially opened its doors as a sole proprietorship in Mierlo, Brabant. Founder Stephan van Hoek and his daughter Noor started the roastery out of a clear frustration with the current market. They wanted to offer a fresh alternative to old and over-roasted coffee beans. The company focuses on consumers who want to move beyond the bitterness of supermarket coffee. The mission is simple, practical, and highly accessible: “Good coffee, without the fuss”. Complex specialty jargon is intentionally avoided to keep the barrier to entry low.
Direct Trade and Supply Chain Transparency
The company's name refers directly to the high-altitude coffee region of Tarrazú in Costa Rica. This area in San José is internationally renowned for its fertile volcanic soil and high-quality Arabica beans. The brand sources its green beans through the Dutch importer Grounds Coffees, utilizing the innovative #JOINTHEBOAT model. This concept aggregates orders from smaller coffee roasters for shared shipping containers, allowing Tarrazú to purchase directly from the producer. The financial distribution of this import is extremely transparent: sixty percent of the proceeds go directly to the farmer, fifteen percent covers logistics, and twenty percent goes to Grounds Coffees. The final five percent is allocated for financing.
The most important producer relationship is with Don Alexis Coffee. This farm, called Los Campos, is situated at an altitude of 1750 meters in Tablón del Guarco, Los Santos. The Ramirez-Navarro family manages this estate, which now spans sixteen hectares. In 2015, they built their own processing station, known as a micro-mill, reducing their dependence on traditional cooperatives and maintaining full control over quality. The coffee is grown organically, and workers harvest the cherries exclusively by hand. The farm also actively experiments with various processing methods, including washed, honey, natural, and anaerobic.
The Core Assortment from Costa Rica
At the start of 2026, the webshop's offering primarily consists of two Costa Rican single origins from the 2025 harvest. Both coffees score impressively high on the international specialty coffee scale.
Los Campos White Honey: This coffee achieves an SCA score of 85.5. The beans dry for approximately 21 days on African beds in a greenhouse. The flavor notes include orange, citrus, hazelnut, and sweet chocolate.
Los Campos Black Honey: This variant achieves an SCA score of 86. It involves an extensive ’black honey’ process. This coffee offers unique flavors of cookie dough, ripe orange, and caramelized almond.
Tarrazú offers these beans in 200 and 850 gram packages. Customers can choose between whole beans, filter grind, or espresso grind. Freshness plays an absolute leading role in the company philosophy. The roastery prints the specific roast date on every package and ships orders on the day of purchase. The brand indicates that the optimal flavor develops between two and twelve weeks after roasting. The maximum shelf life exceeds one year.
Pragmatic Roasting and New Developments
The roastery roasts specialty coffee exclusively in small batches. The primary goal is a smooth and balanced cup of coffee for various brewing methods. While the emphasis is on light roasts, Tarrazú demonstrates a strongly pragmatic approach. The Costa Rican coffees are available as a Medium Roast for espresso and filter coffee. Additionally, a Dark Roast is available for users of fully automatic machines who prefer a bolder profile. The coffees are versatile and suitable for methods such as the V60, Chemex, Kalita, and piston machines.
In the spring of 2026, the company surprisingly expanded its assortment. Via social media, they launched the “Killer Koffie”, a single origin robusta. A certified grader gave this coffee an SCA score of 81.75, earning it the official title of “Fine Robusta”. This dark-roasted project was created in close collaboration with Sampietro Specialty Coffee. Additionally, Tarrazú introduced a limited “Best of Panama” edition. This blend consists of equal parts Arabica and Fine Robusta, with clear notes of dark chocolate and tropical fruit. Furthermore, the company is testing various other products, such as a Colombian blend, a Bio Bundel 3 with beans from Peru and Sumatra, and variants like the House Blend, Espresso Intens, and Noord-Brabantse Meesters.
Local Engagement and Market Position
Tarrazú sells directly to consumers via their own webshop, offering nationwide shipping. For local postal codes 5591, 566x, 567x, 570x, 5715, and 5731, the company provides free home delivery. In addition to roasted beans, the online store sells various accessories, including refillable WayCap capsules for Nespresso and Dolce Gusto, as well as manual and electric coffee grinders. Tarrazú also serves as the importer for the Kamira espresso machine.
The brand actively builds a local and engaged consumer community. They organize tastings on the work floor and explicitly position themselves as non-snobbish. There is also plenty of room for knowledge sharing within the Dutch coffee sector; for instance, Tarrazú participated in a special workshop by Sjoerd van der Steen. Additionally, the Tilburg-based roaster Renzo Coffee organized a tasting in the Tarrazú store. Seasonal events, such as their recent participation in a local Christmas market, significantly strengthen their offline visibility.
Furthermore, between February 22 and March 1, 2026, the company participated in the Costa Rica Coffee Lab & Field Experience. This educational trip served as a key moment for sharing vivid and authentic stories via their own digital channels. This underscores Tarrazú’s fundamental mission: to establish a fair, transparent, and direct connection between the coffee farmer in Costa Rica and the down-to-earth Dutch coffee drinker.
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