Café Bica

Café Bica is located at Weesperzijde 44 in Amsterdam Oost. Public records identify this address as the primary location of the business. The establishment opened in October 2025. Reports from that month described the opening as recent, making Café Bica part of a relatively new wave of coffee shops in the city. The name of the establishment refers to a Portuguese term for espresso, a detail that aligns with how the concept has been publicly presented.

Public reports mention Kae Sutherland, Diego Teixeira, and Carlo Teixeira as the people behind Café Bica. These same reports also establish a connection with Bam Boa, also located on the Weesperzijde. A concrete explanation regarding the origin of Café Bica has been released. According to a publicly cited statement from Kae Sutherland, the plan grew from the belief that there was a need in this location for a coffee shop offering sandwiches, homemade pastries, coffee, and matcha.

The concept has a Portuguese influence in its public presentation. This is evident not only from the name but also from references to Portuguese tiles and other interior design choices. Additionally, a broader positioning is visible on social media, where coffee is presented as part of daily encounters and routines. This phrasing shapes the identity of the business, without necessarily implying an extensive program or a broader cultural profile.

Café Bica’s publicly documented coffee partner is Stean’s Beans. According to public information, this roaster collaborated with Carlo and Diego on a custom blend, the coffee setup, and staff training. This demonstrates that the coffee partnership extends beyond simple supply to include support in design and execution. Additionally, a separate mention from the same supplier notes Mbili coffee on the grinder at Café Bica.

The available information emphasizes espresso and its related beverage variations. This aligns with the meaning of the word “bica” and public references to a La Marzocco Strada X installed at Café Bica. This combination points toward an espresso-based service. Publicly mentioned drinks include cappuccino, matcha, mango matcha, and hojicha latte. A separate offering for pour-over, slow coffee, or a dedicated filter menu is not documented in the consulted public sources.

Alongside coffee, tea also plays a visible role in the menu. Public information from Exclusivithee mentions that tasting sessions were organized with Café Bica prior to the opening to select the assortment of tea, matcha, and hojicha. This brings two external partners clearly into view:

These collaborations provide insight into the structure of the menu. At the same time, part of the assortment remains out of sight. For example, no publicly documented information was found regarding an extensive seasonal menu, rotating single origins, or a separate filter selection. Similarly, nothing is recorded in the available public information regarding workshops, exhibitions, or a recurring public program.

No information was found in the consulted public sources regarding a proprietary sustainability policy or an independent sourcing vision for Café Bica. This means that statements on sustainability are primarily visible through their suppliers. In the case of Stean’s Beans, public material is available. The roaster states that they source direct-trade coffee from East Africa, specifically from small-scale farmers in Kenya, Rwanda, Uganda, and Tanzania. The supplier also cites traceability and long-term relationships as part of their own model.

Additionally, Stean’s Beans presents ethical trade, small-batch roasting, and emission-free local deliveries in Amsterdam as part of their operational method. While these details provide insight into the supply chain of a Café Bica supplier, they do not constitute a separate policy statement from the establishment itself. For readers who wish to distinguish between corporate policy and supplier information, this is a relevant distinction.

Around the time of its opening, Café Bica received attention in various Amsterdam-based and hospitality-focused media. There was coverage in August and October 2025, both leading up to the opening and shortly thereafter. The establishment further appeared in overviews of new hospitality venues and lists of new coffee spots in Amsterdam. Trade media also included the opening in rounds of recent hospitality launches.

No formal award, win, or shortlist nomination is documented in the available public information. Therefore, Café Bica’s visibility relies primarily on opening buzz, concept descriptions, and mentions in city and hospitality lists. Based on the available data, the image emerges of a new coffee shop with a Portuguese angle, a clear emphasis on espresso and matcha, and an offering shaped in part by external partners. What remains unseen is just as clear: there are no publicly recorded details regarding an independent sustainability policy, an events program, or formal accolades.