Van Hoop Coffeeroasters

More About Van Hoop Coffeeroasters

The Dutch coffee market has gained a unique boutique roastery. Located on the Esdoornstraat in Zwolle, Van Hoop Coffeeroasters combines technical precision with a strong mission for sustainability. Founders Rika Norbisrath and Bjorn Kruijshoop registered the company in August 2024. After spending a year and a half building their own supply chain, they introduced their brand to the public in July 2025.

Where Engineering Meets Coffee

Both founders have a background in engineering, bringing years of experience from the automotive, semiconductor, and food industries. They now apply this technical expertise directly to the art of roasting. They view their roastery as a cross between a workshop and a laboratory, where process optimization and a deep understanding of the material are central.

Sustainability and Emission-Free Roasting

The core philosophy of Van Hoop is “Care For Nature”. The focus lies on organic coffee, regenerative agriculture, and minimizing their ecological footprint. The roastery is certified by the Specialty Coffee Association. Their roasting process is particularly progressive; they utilize a Giesen W6E roaster, allowing them to roast their beans entirely electrically and without the use of gas.

Logistics are also designed with sustainability in mind. Many coffees arrive in Europe via sailing ships, ensuring emission-free maritime transport. Beans from Java currently still arrive by container ship, but these harvests too will travel by sail in the future. Their impact strategy consists of four clear steps: attention to the plant and the farmer, transport by sailing ship, electric roasting, and responsible impact.

Direct Trade and Dedicated Producers

Van Hoop works exclusively with farmers who share their vision for nature and soil health. Their approach is one hundred percent Direct Trade. The coffee is organic, and they have developed the supply chain themselves. They work with permanent, publicly known producers:

Milded Daza in Colombia, who runs a women-led farm utilizing agroforestry.
Pak Asep Rukman in West-Java, for high-altitude coffees.
ASCafe in Popayán, responsible for the sugarcane decaf.
Indígenas Seynekun, the indigenous community that supplies the cacao.

The Assortment and Flavor Profiles

The current selection consists of six types of coffee and one type of cacao. Since coffee is a seasonal product, the assortment may vary depending on the harvest. Customers will find the coffees categorized into two flavor families: “Fruity & Fresh” and “Chocolatey & Full-bodied”. Packaging is available in standard 250 gram or one kilo bags.

Some standout coffees in the range are the Café Blossom and the Amber Fig. Both originate from Milded Daza’s farm at an altitude of 1,700 meters. The Café Blossom is fruity with a soft cocoa note. The Amber Fig is roasted richer, featuring notes of fig, orange, and melon. Additionally, there is the Velvet Decaf, a decaffeinated coffee with accents of dried fruit and dark chocolate. The Corazón Cacao offers notes of citrus and red cherries and has deep Maya roots.

Quality in the Cup: Recipes and Brewing

Van Hoop loves guiding coffee enthusiasts in brewing the perfect cup. They always recommend using soft, fresh water. On their website, they share clear basic recipes. For filter coffee, the starting point is 15 grams of coffee to 250 grams of water, with a drawdown time of two and a half minutes.

For espresso, they go a step further. In addition to a basic recipe, they share specific parameters per bean. For the Hazel Melt, for example, they recommend 18 grams in, 40 grams out, in 27 seconds. For the Mocha Praline, it is 18 grams in and 36 grams out in 26 seconds. This demonstrates a strong focus on profile-specific perfection rather than a one-size-fits-all formula.

Market Visibility

The business model focuses primarily on their own webshop and wholesale for cafés and restaurants. The online store was designed by Studio Neon and Buro Vloed. Brand awareness is also growing offline. In early 2026, Van Hoop was present at Horecava in Amsterdam, alongside barista Ron de Wit. In Zwolle itself, they are also building local partnerships. For instance, Vinotheek Vintage organized a successful tasting in February 2026, and an online campaign ran with the platform Rekkie Bankie at the end of 2025.

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!