Team

From a young age, I've been infused with it. That incredible range of smells of coffee, it's fantastic. At least, when you smell specialty coffee. Then you may be touched by a kaleidoscope and rainbow of scents from nature, from organic gardens, from magical places. A history of olfactory awareness opens up, and it all continues in your taste and in the aftertaste. Such a specialty coffee experience brings me into the now, and I feel at one with my mind, body and soul. And the great thing is: I see the same in so many other coffee drinkers. A feeling of happiness and "I'm all there. The art of producing, roasting and brewing coffee is to touch the heart of those potential scents and flavors. As if you are dancing with your coffee to the next intense experience.

And what I thought was a very special moment is that we were able to make a good move with the Kachalu project we recently visited in Colombia. This is where we have been buying our organic Colombia Kachalu coffee for years. And still we reward these coffee farmers extra for producing coffee with an 84+ and 85+ quality rating. We started discussions with these same farmers to see together what was needed financially. This also allows us as coffee roasters to invest in the future of the farmers and our cooperation. We were able to make another increase to accommodate the farmers. This so that they receive an extra decent price for their coffee and are satisfied with it themselves. By the way, we are the only coffee roastery that uses an extra bonus system for the better quality of the farmers of the Kachalu project.

Why do you work with coffee?
Coffee is a very captivating gift from nature; especially Specialty Coffee. The dedication and love of every link in the chain of this quality coffee is so special! From the coffee farmer to you and I as a consumer, you feel and taste the love for the product. The craft, the knowledge, the influences of nature and environment (climate, soil conditions) are so decisive for the pure flavors and aromas, that this must be treated with the utmost care and love. And that is what everyone here at Boot Koffie strives for. That's what makes me happy. Surely everyone wants to work in such an environment!

The amazing smell of strawberry jam the first time I smelled a natural Geisha, freshly roasted from the roaster. Very loyal, sweet business customers who, especially in the past few years, showed so much perseverance and creativity. Also in the year of 50 years of BOOT Coffee to get the start as a board of directors and keep BOOT heading forward with a fresh wind. I hope to pin and experience many more memorable moments on BOOT's timeline!

As a true Burgundian, taste and quality is very important and when you step into Boot Koffie, you enter a world of like-minded taste and coffee geeks. I take coffee everywhere I go and my Coffee-ToGo cup is my greatest friend. On vacation, a cafetière with Panamaria filter invariably accompanies me, and when I go photographing, a thermos jug of hot fragrant coffee for in-between meals. Coffee is familiar, versatile, has a social function, it connects, amazes, renews and surprises every time!

I am also responsible for the annual SKAL audit and its certification. Thanks to SKAL certification, Boot Koffie can continue to sell the various delicious organically grown coffees.