Uncommon Coffee

More About Uncommon Coffee

Uncommon Coffee is an Amsterdam roastery aiming to connect consumers with producers. The name emphasizes coffee with something “uncommon” in taste, variety, process, or story. The brand was founded in 2018 by Claye Tobin, Nina Tromp, and Josh Cotton. The corporate entity, Uncommon Group Amsterdam, dates back to 2017, indicating preparation prior to the brand’s launch.

The first flagship café at Eerste Constantijn Huygensstraat 63H is minimalist and laptop-free. Opposite, at number 86H, the Uncommon Bar has been operating since 2024. By day, it focuses on artisanal pastry and coffee; by night, it shifts to fermented dishes and natural wine. Together, both addresses form a compact campus in Amsterdam-West.

Roasting approach, rhythm, and quality control

Uncommon roasts to preserve the meticulous work of the farmers and ensure the coffee tastes clear. The selection rotates seasonally, with single lots rarely available for more than six months. This approach enforces a focus on freshness and transparency per origin.

Head Roaster Josh Cotton leads sourcing and quality control to ensure consistent profiles. The roastery utilizes a Giesen drum roaster, aligning with the Dutch preference for this equipment. Webshop orders are roasted and shipped on a strict schedule, with roast-and-ship taking place every Tuesday.

Sustainability is embedded in the sourcing criteria. Between 80 and 90 percent of the green coffee is organic certified or equivalently accredited, such as Rainforest Alliance. This aligns with the demand among Dutch cafés for demonstrably responsible supply chains.

Standout flavors, from Peru to Burundi

The portfolio combines thoughtful origin choices with precise processing. The following coffees illustrate the flavor compass and sourcing strategy.

San Ignacio, Peru (Washed), an organic lot from the Cosecha de Mujer group within Prosperidad de Chirinos. For every 69-kilogram bag, an additional 7.50 dollars goes toward the program supporting 223 producers.
Mitad del Mundo, Ecuador (Washed), via Caravela Coffee, with 24 to 100 hours of pre-fermentation for a sweet, floral cup.
Kibingo, Burundi (Honey), via Greenco, Grade A from the washing station in Kayanza. Tasting notes of blackberry, lemon, and black tea, with a cupping score of 87.5.

High-end selections frequently appear, such as Panama Geisha from Franceschi and rare varieties from Coffea Diversa, including Mokka and Baby Geisha. In the cafés, an “Uncommon Filter” sits alongside rotating signature drinks, encouraging exploration and discovery.

Sourcing model, partners, and fieldwork

Annual origin trips build direct relationships and document environmental and socio-economic realities. Long-term narratives surrounding Las Lajas in Costa Rica demonstrate the shift toward organic and producer-driven innovation. Export partners such as Caravela in Ecuador and Greenco in Burundi provide local anchoring.

In Myanmar, Uncommon works with Ywangan communities such as Myin Kya Doe, comprising approximately 330 households and about 120 acres at around 1,200 meters. Proven quality improvements are linked to support from USAID and Winrock. Through This Side Up, 3,800 euros were donated to the Long Hay community near Hopong, enabling agronomic training in India and the development of business plans.

Guest experience, assortment, and opening hours

The café at 63H is open weekdays from 08:00 to 17:00 and weekends from 09:00 to 18:00. The bar at 86H opens at 07:30 on weekdays and 08:30 on weekends. On Fridays and Saturdays, there is an evening service from 17:00 to 23:00 featuring fermented and foraged dishes plus natural wines.

The service utilizes local ingredients, including daily deliveries from Mijn Melk. The menu is predominantly plant-based and collaborates with makers such as Le Vain et Le Vin and Mycophilia. A laptop-free policy focuses attention on the coffee, the producers, and conversation, supported by a sleek, minimalist design.

Team, community, and visibility

Leadership consists of Josh Cotton, Head Roaster and sourcing/QC, Claye Tobin, producer relations and operations, and Nina Tromp, marketing, sustainability, and ethics. Chef-partner Mat Parker strengthens the culinary direction of the bar. The team consists of around twenty employees from diverse backgrounds, where friendliness and a hunger to learn are the guiding principles for hiring.

Community activities include “Foraged & Fermented Evenings” and public storytelling about producers and processes, including experiments in West-Java with Sunny Collective. Field reports from Myanmar raise awareness at the community level. Press attention has come from The Coffeevine, Entreemagazine, and KoffieTcacao, while participation in Roast Masters in 2020 underscored their competitive ambitions.

Sustainability, Packaging, and Impact Projects

Alongside their organic focus, Uncommon supports projects that combat opium cultivation in Myanmar through premiums and seedlings. In Guatemala, clay filters were provided to schools in collaboration with Filtro. Gift packaging utilizes fully recyclable, FSC-certified paper with a linen-like finish.

Wholesale and Reach in the Netherlands

A wholesale program featuring the invitation “Serving Uncommon at your coffee bar?” provides a direct entry point for cafes and hospitality venues. A weekly production rhythm every Tuesday ensures predictable deliveries. Distribution is handled via their two own locations, external subscriptions, and clubs such as The Right Roast Coffee Club Holland Edition.

What this means for the sector

For Dutch cafes and roasters, Uncommon offers a clear framework: short cycles, strong origin stories, and a culinary bridge to fermentation. The combination of strict quality control, an organic focus, and transparent partnerships provides a solid foundation for menu development. The result is a brand that puts fresh flavors and producers center stage, with a service experience that lets the story speak for itself.

Disclaimer: We do our best to keep all information in this article as accurate as possible. Have you come across something that is no longer quite correct? Send a message to the editorial team at [email protected] and we'll update it!