This month we return to one of our favourite countries for coffee, HOLLAND. The Netherlands stands out as a nation full of innovation, style and originality-everything you want from a coffee roaster. Once more the Dutch haven’t disappointed and we were spoilt for choice with some truly exceptional coffee! Our selection this month reflects a country boldly producing some of the best beans around.

(Rotterdam, Netherlands)

Born in Melbourne, the coffee capital of the world, The founder Zjevaun Janga brought a slice of Aussie café culture to Rotterdam with Harvest Cafe & Bakery in 2018. Zjevaun being a triple times Dutch Barista Champion & World Barista Championship finalist in 2024, their journey evolved naturally into crafting top-tier competition coffees, giving life to Ripsnorter—named after the Aussie slang for something truly awesome.

Ripsnorter are our big discovery this month and we couldn’t be more excited to work with them. Every coffee we tried was so well crafted but we just felt the Colombia Campo Hermoso Gesha from their competition level ‘Bloody Ripper’ collection stood out with incredible lavender and eucalyptus flavours. Lots of bergamot in the finish help make this a highly original coffee, and definitely not a typical Colombia geisha-wow.

(Amsterdam, Netherlands)

Dak Coffee Roasters—originally from Montreal, now happily settled in Amsterdam after years of European adventures. This is a team that loves coffee—*really* loves it. Founded by Louis & Veronique and powered by a growing passionate team, Dak combines expertise with a genuine passion for exceptional flavour and the result is a roastery crafting some of the most exclusive and unique coffees out there..consistently!

Longtime Coffee Club members are aware that we regularly return to Dak..and for good reason. The coffee promises not only to be delicious but also highly original and full of surprises—this time is no different. This Costa Rica natural is exceptional; it boasts a floral profile complemented by a rich body and delightful sweetness. It feels familiar yet refreshing, offering an experience that is almost entirely new.

This particular lot from Finca Voo in Costa Rica has won first place in Cup of Excellence in the experimental category. This natural catuai tastes very unique for its varietal and process, tasting like a washed bright African coffee!

Recollection of cherries + fermentation in dark plastic bags for 36 hours. Afterwards, the coffee is dried on African beds for 19 days. During the most warming hours, they cover it with plastic nets (like in Ethiopia). Nestled in the lush landscape of Copey, Tarrazu, Finca Voo stands as a testament to the vision and hard work of Ivan Solis and his family. This esteemed 40-hectare coffee farm, whose name signifies 'fly' in Portuguese, embodies the realization of their dreams. Finca Voo has consistently produced exceptional coffee, winning #1 in the Costa Rica Cup of Excellence 2024.

(Rotterdam, Netherlands)

Located in Rotterdam’s historic Diepeveen building originally built in 1929 as a hardware warehouse and staff residence, Schot Roastery blends heritage with craft. As one of the pioneers of specialty coffee in the city, Schot sources premium coffee beans directly from farmers, fostering sustainable relationships and roasting on a Giesen W15 as small-batches, each cup reflecting balance, sweetness, and the story of its origin.

We’ve been loving John Schot’s coffee for many years, in fact, Schot was in our very first Coffee Club box back in 2021. The coffee he’s giving this time is a very special washed Peru geisha from his competition range. It has an unforgettable sweetness that hits deep, it’s bright with delicate florals but not overwhelmingly so which balances out with good body. Touches of umami and subtle candy in the finish round off this instant classic.

Cusco has been the scene of great cultures such as the Inca, but also the geographical and climatic conditions make Cusco an excellent agricultural region. Coffee from Cusco has been on the rise and it is expected that it will continue to win recognitions.

Julio Chávez’s farm is located at a staggering altitude of 2400 meters above sea level in the west of the Inkawasi district. His coffee is well renowned, in 2022 he won 2nd place in the Cup of Excellence competition with his washed Geisha with an impressive score of 90.25. In 2024 he ranked 7th with an SL09 lot, scoring 89,29 points. After floating and pulping this washed Geisha lot was fermented for 36 hours and then dried on African style dry beds.

(Rotterdam, Netherlands)

More than just a coffee shop, A.M.O.C. mixes cool design, smart choices, and top-notch quality. Located in Rotterdam’s famous Van Nelle Factory—a spot recognized by UNESCO—it brings coffee roasting back to its roots. After ten years of gathering ideas and experiences from around the world, founder Rob Clarijs started a brand focused on blind tastings, direct trade, and a love for standout coffee. From classic flavors to unique gems, each coffee is picked for its taste, clarity, and depth. A.M.O.C. isn’t just about what’s in your cup—it’s about helping foster a thoughtful, world-class coffee scene.

We’ve picked a second coffee from Costa Rica this month. This one’s really interesting and quite different from Dak’s. It has a daring mix of flavors with hints of herbs, fruity mint candy—all trying to wow you at once! It’s complex, juicy, and bright. A busy coffee, but everything fits together perfectly.

This Catuai coffee benefits from the microclimate of the Dota region, renowned for producing some of Costa Rica’s finest coffees. The Alto El Vapor micro mill, under the stewardship of Delfina Porras, employs meticulous farming practices that prioritize sustainability and environmental conservation. Notably, the farm maintains 90% of its area under forest conservation, contributing to the preservation of local biodiversity.

This coffee undergoes an anaerobic natural process, beginning with a 72-hour sealed tank fermentation using recycled mosto (a term referring to the mucilage or sweet pulp of the coffee cherry). This method enhances the coffee’s inherent sweetness and complexity. Following fermentation, the beans are sun-dried on raised beds for 15 days, ensuring optimal moisture content and flavor development.