For over a decade, the Netherlands has nurtured some of the most exciting roasters, cafes, and coffee talent in the world. It is now a country that serves as a breeding ground for champions, innovation, and, of course, exceptional coffee. As winter winds down, we’re celebrating the country’s remarkable coffee scene once again, bringing you a taste of Dutch craftsmanship, creativity, and coffee excellence!

(Amsterdam, NETHERLANDS)

Friedhats is a micro roastery in Amsterdam, passionate about sourcing and roasting the most interesting coffees from trusted producers across the world. Recently crowned 2026 Dutch Barista Champions, Friedhats continues to shape and inspire the specialty coffee scene. Known for their irreverent and popular humour on social media, Friedhats brings a playful spirit to the coffee world.

Working with Friedhats is always exciting, and this release is no exception! We just couldn’t resist their semi-washed Colombia Bellavista, even though it stretched our budget a bit. The cup is delightfully sweet without being overly dessert-like; the sweetness is refined, clean, balanced, and hits deep. With a creamy mouthfeel and subtle underlying complexities, it all comes together to create a truly masterful cup that we can't help but love!

(Amersfoort, NETHERLANDS)

Nooc is a small coffee roastery founded by Anouk and Aron in Amersfoort. New to the specialty coffee scene and based outside the major cities, Nooc focuses on sourcing exceptional coffees from dedicated farmers. Working only with trusted partners, they value honesty and transparency throughout the coffee chain. By roasting with care, Nooc highlights each coffee’s origin and the dedication behind every cup.

For our first outing with Nooc, we picked their Costa Rica Red Honey—and instantly fell in love. Bright and clean with delicate honey sweetness, subtle malty notes, and hints of almonds, it’s soft, gentle, and silky on the palate. Exceptionally smooth and buttery, yet extremely elegant, delivering refined in an unforgettable way, it absolutely lives up to its name ‘Honey Drizzle’.

Honey Drizzle is a sweet and balanced coffee from the Tarrazú region in Costa Rica. This lot, composed of caturra and catuai varieties, has been processed as a red honey, resulting in notes of honey, nectarine and almond. The ripe, handpicked cherries are depulped, leaving the mucilage intact. After depulping, the beans are dried on covered patios for around 12 days. The beans are then transferred to a mechanical dryer for an additional 3 days.

Café La Cumbre is a family-owned coffee company with roots going back over 90 years. In 2014, third-generation farmer Minor Jiménez Abarca and his wife Nancy Gaitán Cruz named it Café La Cumbre. Minor, an agricultural engineer, focuses on sustainability and innovation—growing high-quality, balanced crops and using advanced drying methods.

(Amsterdam, NETHERLANDS)

Five Ways is an Amsterdam-based specialty coffee roastery founded in 2017, driven by quality, transparency, and craftsmanship. By working closely with trusted importers and farmers, they ensure openness throughout the coffee chain. With a strong focus on roasting and training, Five Ways creates thoughtful coffee experiences inspired by Australian coffee culture, warm hospitality, and a no-nonsense approach that always puts customers first.

For our second collaboration with Five Ways, we chose their Colombia Double Anaerobic Yeast coffee by the legendary producer Wilton Benitez. Vibrant and playful, it bursts with strawberry and peach daiquiri notes, balanced by caramel sweetness. Creamy and silky on the palate, it’s full of flavour yet harmoniously balanced. The finish is strong and satisfying without overstaying its welcome—a delightful, complex coffee that keeps you coming back for more.

Wilton Benitez, a celebrated Colombian coffee producer, is known for pushing specialty coffee boundaries. Based in Cauca, he is a third-generation coffee farmer and a trained chemical engineer, which informs his scientific approach to fermentation and processing. At his Granja Paraiso 92 farm, Benitez uses controlled yeasts, precise temperatures, and innovative methods like thermal shock to enhance flavor profiles.

His coffees are renowned for their clarity, complexity, and vibrant notes, often featuring tropical fruit and unexpected sweetness. Wilton primarily works with high-quality varieties such as Gesha, Bourbon, and Java. His meticulous processes have made his coffees favorites in international barista competitions. Beyond production, he is an influential educator, sharing knowledge with other farmers to elevate Colombian coffee. Benítez embodies a modern wave of producers blending tradition, science, and sustainability.

(Amsterdam, NETHERLANDS)

Uncommon is another Amsterdam-based specialty coffee roaster we love working with. From the start, they seek out the unique story behind every coffee. By building close relationships with producers, they highlight the people, places, and craftsmanship that shape each coffee. With thoughtful sourcing, careful roasting, and a welcoming café, Uncommon invites everyone to slow down, get curious, and enjoy coffee with a deeper connection to its origins and the communities behind it.

Uncommon provided us with some very special limited beans—the rare Wush Wush! Notes of rose hip and white tea shine alongside a soft, sweet centre and delicate nuttiness. More floral and herbal than typical Costa Rican coffees, this offering provides a bright, nuanced, and memorable tasting experience marked by its elegance and complexity.

Coffea Diversa is a botanical coffee garden and the world's largest private collection of coffee botanical variants with about 850 specimens. It is owned and run by Gonzalo Hernández, who has been collecting and cultivating rare and unique coffee seeds for over 25 years.

Wush Wush is a wild Ethiopian variety found near the village of Wushwush in southwestern Ethiopia. It is a tall, slender tree with elongated leafs similar to many other Ethiopian landraces and Typicas. The yield is low, ripening is long and the cup quality is very high. This is a very pure and sweet expression of this famous variety.

This lot has a short oxidation phase to soften the fruit before pulping and being laid to dry on raised beds in it's mucilage.