Brute Bonen Koffiebranderij & Espressobar

Brute Bonen Koffiebranderij & Espressobar is located at Zodiakplein 90 in Den Haag. The location is situated on Binckeiland, in the Laak area. According to local reports, the espresso bar opened on June 23, 2023, along the quay of Binck Eiland. Public profiles link the business to Jop and Pieter-Paul, who are also the driving forces behind the roastery.

The story of Brute Bonen dates back to 2014. That year, Jop Bröcker purchased an espresso machine from Pieter-Paul Mens, who was roasting coffee at the time. That connection later formed the foundation of their joint venture. The espresso bar opened in 2023 as a space where the roastery’s story becomes tangible for guests.

The company describes itself as a social enterprise. Brute Bonen states that it pays coffee farmers fairly and provides employment to people who are distanced from the labor market, specifically mentioning Den Haag Werkt and the Leger des Heils. According to the municipality of Den Haag, employees from Den Haag Werkt assist with roasting, packaging, and delivery.

The espresso bar serves coffee from its own roastery. Brute Bonen reports that both the roastery and espresso bar are based in Den Haag and that roasting has been underway since early 2023. The menu notes that the coffee is roasted weekly in-house. As a result, the bar is not just a point of sale, but an extension of the production process.

The menu features classic espresso drinks, such as espresso, espresso macchiato, americano, cappuccino, flat white, latte, latte macchiato, cortado, iced latte, and affogato. Standard drinks are typically prepared using the Brute Bonen Signature Blend, which, according to the menu, consists of beans from India, Bolivia, and Guatemala.

Alongside the blend, single-origin coffees are featured, including Guatemala Cobán, Bolivia Amboro Rainforest, and Sugarcane Decaf El Dragón Colombia. Workshops also cover preparations such as ristretto and lungo, showing that the company focuses not only on on-site consumption but also on educating guests about brewing methods.

For the espresso bar, Brute Bonen uses its own coffee, which the company designates as 100% Forest Grown. The company presents Arabica as a shade-grown plant and links forest farming to soil quality, biodiversity, and a reduced use of pesticides and water. These claims are used by the company to define the origin and cultivation method of the coffee.

Mentioned origins include Bolivia Amboro Rainforest, Guatemala Cobán, and India Monsooned Malabar AA. In a further explanation, Brute Bonen states that it imports full containers from India and Bolivia, mentioning Aspinwall in India and Sicirec in Bolivia. For Guatemala, a Dutch grower of coffee plants is mentioned, with TreeMore in connection to coffee seedlings.

The broader supply chain also receives attention in the company information. Brute Bonen highlights choices regarding sourcing, transport, roasting, packaging, and delivery. The company describes using a Loring roaster that recycles heat. Additionally, it mentions fossil-free packaging designed to fit through a mailbox. Previously, compostable packaging made from natural materials was also mentioned.

The espresso bar indicates that it works with organic ingredients from local farmers, bakers, beekeepers, and other entrepreneurs wherever possible. Examples include Kaasboerderij Vierhuizen, bread from Menno, and kimchi from the Voorburgse Kimchizusters Sophie and Tessa. In doing so, the location links its coffee offering to a broader local network of suppliers.

Brute Bonen is also listed as part of Haagse Schatten and serves as a point of sale for Haagse Schatten gift cards. Additionally, Brute Bonen & De Haagsche Cacaofabriek is affiliated with Social Club Den Haag, focusing on impact areas such as labor participation, circularity, sustainability, and the food transition. Their recognition there is designated as “aspirant”.

Beyond the espresso bar and roastery, Brute Bonen offers workshops. A home barista workshop lasts two hours and covers espresso, cappuccino, and latte, with a maximum of six participants per session. There is also a coffee roasting and tasting workshop, which also lasts two hours and takes place at the roastery in Den Haag, with a maximum of eight participants per date.

For groups, the business accepts requests for teambuilding, group outings, and parties centered around coffee workshops. The contact page notes that Monday is roasting day; if time permits, visitors can be taken behind the scenes. This positioning places the espresso bar in a multifaceted role as a hospitality venue, roastery, and a hub of knowledge for coffee preparation.

In Den Haag, Brute Bonen combines several functions within a single business. The espresso bar serves the coffee, the roastery produces the beans, and the workshops explain the process. Simultaneously, the company emphasizes agroforestry, social employment, and local collaboration. For readers following the specialty coffee sector, Brute Bonen serves as an example of a Den Haag coffee business where production, hospitality, and social goals converge.