News

Currently our Rick Maas is on a coffee tour in Indonesia. The first part of the trip took him to the island of Java (central, east and west), where he visited three projects, among others. Java is known for its fertile volcanic soil, which is ideal for growing coffee. Rick is looking for new cooperation opportunities, harvests and coffee varieties. At several plantations, small amounts of coffee are roasted in sample roasters to assess the flavors and judge the coffee. Working with coffee farmers and local contacts, Rick has tasted many wonderful natural and washed coffees.

Our Colombia is a high-quality organic coffee with flavor notes of chocolate, honey and dried fruit. No wonder this coffee tastes so good! Not an incredibly pronounced coffee, but the chocolate notes and mild sweetness make for a perfectly balanced coffee.

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.

Join us on Saturday, June 29 for the summer edition of the Coffee Tasting Day at the Coffee Shop & Bar in Baarn. We try to provide nice weather, but promise to at least let you taste the finest coffees and demonstrate some special brewing methods.

Coffee for me is much more than that. It is an art, a ritual and sometimes even a chemistry experiment. Here it is important to take the time for coffee, as in Slow Coffee, all attention when brewing the coffee. Then it becomes a moment of "not having to do anything" and pure relaxation.

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.