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Ontdek de pure smaken
van Noord Brand koffie

NoordBrand Package Range

Wie zijn wij?

Noord Brand Coffee Roasters Alkmaar Raw Beans

Noord Brand Coffee Roasters is een ambachtelijke micro koffiebranderij uit Alkmaar. Bij ons draait alles om smaak en kwaliteit. Onze koffie wordt wekelijks vers gebrand en direct geleverd. Zo kan jij optimaal genieten van de allerbeste smaken die koffie te bieden heeft.

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Noord Brand Coffee Roasters Alkmaar Raw Beans
Noord Brand Coffee Roasters Alkmaar Berries

Wat is Specialty Coffee?

Noord Brand Coffee Roasters Alkmaar Berries
Specialty Coffee verwijst naar koffie van hoogwaardige kwaliteit. De Specialty Coffee Association beoordeelt premium koffiebonen op een schaal van 1 tot 100. Alleen koffie met een score hoger dan 80 punten mag verkocht worden als Specialty Coffee. We werken samen met Specialty Coffee importeurs die niet alleen streven naar topkwaliteit, maar ook een sterk geloof hebben in eerlijkheid, gelijkheid en duurzaamheid. Al onze koffies zijn Direct Trade en 100% traceerbaar, zodat je altijd weet waar jouw koffie vandaan komt.
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Smaakprofiel

Noord Brand Coffee Roasters Alkmaar Roasting
De koffies van Noord Brand hebben toegankelijke smaakprofielen; mooi gebalanceerd, soepel met body, chocolade smaken, noten en kruidige aromas. Wij laten je graag kennismaken met onze koffie en ontdek samen met ons welke koffiebonen het beste passen bij jouw voorkeuren. Naast de lekkerste koffiebonen helpen we je natuurlijk ook graag met de keuze voor de juiste espresso machine of volautomatische koffiemachine.
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Noord Brand Coffee Roasters Alkmaar Roasting

Onze blends en single origins

01 Noord Brand Kickstart Blend Pack
Kickstart blend
Specialty Coffee

Inhoud
100% Arabica bonen

Intensiteit

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Herkomst en verwerking
Brazil Capricornio | Fazenda Fronteira Estate Lot | Natural
Colombia Argote | Naranja Line | Washed

Type
Castillo, Caturra, Mondo Novo, Obatã, Catuaí

Smaakomschrijving Een volle, rijke smaak met tonen van pure chocolade, geroosterde hazelnoot en een zachte, zoete hint van caramel.

Bereiding
Espressomachine, melkvariaties en volautomaat.

Prijs per 1 kilo
25,50

Ontdek Colombia Argote
Ontdek Brazil Capricornio

Meer weten
over deze koffie

02 Noord Brand Easy Blend Pack
Easy blend
Specialty Coffee

Inhoud
100% Arabica bonen

Intensiteit

  • b
  • b
  • b
  • b
  • b

Herkomst en verwerking
Brazil Capricornio | Fazenda Fronteira Estate Lot | Natural
Peru Churupampa | Eswin Tocto microlot | washed (BIO)

Type
Mondo Novo, Obatã, Catuaí, Caturra, Bourbon

Smaakomschrijving
Licht pittig met frisse, levendige tonen, aangevuld met de zoetheid van caramel en de romigheid van melkchocolade.

Bereiding
Espressomachine, melkvariaties en volautomaat.

Prijs per 1 kilo
24,50

Ontdek Peru Churupampa
Ontdek Brazil Capricornio

Meer weten
over deze koffie

03 Noord Brand Single Origin Pack 1
Single Origin
Specialty Coffee

Inhoud
100% Arabica bonen

Intensiteit

  • b
  • b
  • b
  • b
  • b

Herkomst en verwerking
Colombia | Argote | Naranja Line | Washed

Type
Castillo, Caturra, Catuaí

Smaakomschrijving
Een medium body met rijke chocoladeachtige smaken, verrijkt met tonen van gedroogd fruit.

Bereiding
Espressomachine, melkvariaties en volautomaat.

Prijs per 1 kilo
26,90

Ontdek Colombia Argote

Meer weten
over deze koffie

04 Noord Brand Single Origin Pack 2
Single Origin
Specialty Coffee

Inhoud
100% Arabica bonen

Intensiteit

  • b
  • b
  • b
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  • b

Herkomst en verwerking
Myanmar Hopong | Three Khuns village lot | washed

Type
Bourbon, Catuai, Caturra, Catimore

Smaakomschrijving
Vol van kruidige smaken, gecombineerd met de romigheid van melkchocolade, de zoetheid van caramel en de diepe smaak van bruine suiker.

Bereiding
Espressomachine, melkvariaties en volautomaat

Prijs per 1 kilo
25,90

Ontdek Myanmar Hopong

Meer weten
over deze koffie

05 Noord Brand Single Origin Pack 3
Single Origin
Specialty Coffee

Inhoud
100% Arabica bonen

Intensiteit

  • b
  • b
  • b
  • b
  • b

Herkomst en verwerking
Peru Churupampa | Eswin Tocto microlot | washed (BIO)

Type
Catuai, Caturra, Bourbon

Smaakomschrijving
Een medium body met de zachte romigheid van melkchocolade, die zich mooi mengt met zoete, fruitige tonen van rijp fruit.

Bereiding
Espressomachine, melkvariaties en volautomaat

Prijs per 1 kilo
25,90

Ontdek Peru Churupampa

Meer weten
over deze koffie

06 Noord Brand Single Origin Pack 4
Single Origin
Specialty Coffee

Inhoud
100% Arabica bonen

Intensiteit

  • b
  • b
  • b
  • b
  • b

Herkomst en verwerking
Nicaragua Santa Lucila | Byron Rodriguez single farm lot | washed

Type
Catuaí, Java, Pacamara

Smaakomschrijving
Gedroogd fruit met hints van chocolade en noten zorgen vooreen rijke, zoete en aardse smaak.

Bereiding
Espressomachine, melkvariaties en volautomaat

Prijs per 1 kilo
28,50

Ontdek Nicaragua Santa Lucila

Meer weten
over deze koffie

Kennismaken met onze heerlijke koffie blends of single origins?
We maken graag vrijblijvend een afspraak met je.

Contact ons
Noord Brand Coffee Roasters

Noord Brand Coffee Roasters
Alkmaar

Kennemerstraatweg 103
1814 GE Alkmaar, The Netherlands

info@noordbrand.nl
+31 6 188 835 34

Colombia Argote

Converting the whole village

What would happen if we did something different with our coffee? wondered Juan Pablo just when his father, Efraín, was about to sell the estate. What would happen if I moved back to the field? thought Juan Pablo who was then living in the city, like the rest of his brothers. Father and son started processing and roasting their own coffee, selling it locally. In 2014, Lennart met Juan Pablo through a mutual friend. They hit it off immediately and a partnership was born. In the first year, we helped them obtain hulling equipment and an export license so they could sell this coffee straight to us.

Less than two years later, they became independent exporters, created raised beds, helped their friends of the Muñoz family process and export their crop, and already seven groups of field baristas have helped to experiment with cascara, honey, natural, anaerobic processing, and much, much more. Since 2016 the washed crop was fermented, a great tweak that has made the coffee’s sweetness more layered. In 2017 we began experimenting and upgrading with greater pace and in direct cooperation with roasters. 2018 brought about the first structural fermentation timing experiments, while in 2019 many of the farmers have spent their premiums on not just raised beds but raised drying “drawers” for maximum space efficiency. 2020 and 2021 saw the establishment of a training center for regenerative transition for any farmer who is interested. In 2022 the processing craziness continued and plans to start cacao production arose.

Today, not a farmer in the village of Génova is untouched by the influence of the regenerative, organic and direct trade messages that the Argote project has been sending out. With a mentality and a network like theirs, the sky truly is the limit.

Bron: thissideup.coffee

Brazil Capricornio - Fazendafronteira

Where frontiers are reinvented

When we met Ellen, we were instantly drawn by her passion and humble commitment to coffee, its processes, and the environment. She is the fifth generation of coffee growers in her family, but most of what she now knows and applies to the field she learned by herself and through the technical assistance that Capricornio Coffees offer. When her grandfather passed, and she found herself in charge of the estate, she wondered, “how can I do this right?” and so the adventure began.

With her minimum interference approach, Ellen has been creating quite an impact in her region. Of the 100 hectares that conform her estate, only 23 are for coffee, which grows next to banana, avocado, and eucalyptus. Together with some neighbors and supporting organisations, she’s preserving a forest of around 70.000 trees while looking after the river and creating alternative economic sources for the farmers, such as honey. She’s managed to reduce water use and works with natural combatants to pests, like stimulating wasps that eat the eggs of borers.

Ellen entered the specialty coffee market in 2013 and has since experienced steady growth that hasn’t come without challenges, such as the frost of 2021. “It was truly exceptional,” Ellen shares: “the wind brought the frost and it kind of burned the coffee plants, and especially in the valleys it stuck”. About 10% of her trees died. “Climate adversities are something we simply need to live with. Every year, there’s something new to face, a new challenge,” she says. Because of these reasons, her commitment to preserving the environment is so substantial.

Bron: thissideup.coffee

Peru Churumampa

The circular agriculture enterprise

Yes, growth can happen by coming together as a family.”
Eber Tocto

When Eber Toco returned to Churupampa after learning about coffee in other regions, he already had a clear vision of his goal. One day, he would make the Chrupampa region an exemplary model of agroecology and circular agronomy. One day, farmers would stop seeking better opportunities in the city or the coast. He would create self-sufficient estates and promote sustainable agronomic practices.

As a boy, Eber and his family lived in a 3 by 3 house, with two beds for 4 brothers and an outside kitchen made of sticks. In most seasons, his father would come out in debt, and to pay this debt, he would travel to the city during the off-season. So, when Eber returned home with new and experimental ideas, his father wondered how something like this could work?

Most of his brothers were scattered throughout the country then, some on the coast, some in the city, working low-paying jobs and long hours. One by one, Eber called them and asked them to return. His father, however, took a lot of convincing. Eventually, he agreed to start a pilot project with his sons, so for this first season, they sold 40 bags. Thanks to their acute business mentality, they always reinvested their money and grew exponentially.

Today, the Tocto family’s achievement is a national example of how entrepreneurship, respect for local farming traditions, circular thinking, and direct roaster relations can completely change rural livelihoods. Since 2011, the coffee farming community in Chirinos has done away with the subsistence coffee farming mentality and steadily created a strong, quality-focused brand: their innovative processing and independent quality control lab ensure that they can make beautiful coffees that are sought-after yearly by the specialty market – up to now mainly in the US.

Bron: thissideup.coffee

Myanmar Indigo Mountain

The three Misters

Khun Kyaw Min Htike—Indigo Mountain commercial director— Khun Tun Lin—seasonal expert and agronomist with experience in UNODC, Winrock International and others— and Khun Kyaw Thein— a mechanical engineer who after living outside of Myanmar joined the 2020 harvest and decided to stay in his country— started planing this group in November 2020. Together they are responsible for gathering the harvest from around 147 farmers in the village. During the off-season, Khun Kyaw Min Htike visits the farmers once or twice a week, to assist in the process and offer the technical assistance that is making Indigos’ Mountain coffee such a delicacy. During harvesting season, he picks up the coffee from the villages; “it is a lot of work” says Khun Kyaw, “but I see that it’s working”. Khun Tun and Khun Kyaw, on the other hand, manages the groups’ farmers and processing.

Bron: thissideup.coffee

Nicaragua Santa Lucila
Coffee – a habit passed over generations Coffee in the Rodriguez family has been trickled down because it is a tradition and a livelihood choice. Byron fondly recalls that it was his grandfather that planted coffee back in the days. It was financially and ecologically viable. His grandfather raised his family by coffee farming and then his father did the same. When they were teenagers, his father gave him and his 4 brothers each a piece of land for coffee farming. Even though there is hope for coffee farmers to earn a good price for their produce, the socio-economic situation in Nicaragua limits this dream. Many factors ranging from climate change, lack of labor, immigation to neighboring countries for better opportunities, pests, diseases and low prices deeply impact the motivation to continue producing coffee. Yet Byron, his brothers and their father are persistent to not stop this habit called coffee that has been empowering them economically across generations. His farm is located on the Honduran border and when we visited he showed us the outpost that the Nicaraguan army made on the highest part of his land, a reminder of the tumultuous history of this region. Byron is more than a coffee farmer, he is a mechanic and an inventor. It was his homemade coffee pulping setup that he showed Lennart in 2015 that inspired many other farmers worldwide in later origin trips: more than six mechanical wet-milling processes are connected to a single diesel generator in an ingenious way. The same ingenuity went into his coffee roasters – which he is famous for in the region. He builds them from scratch and sells them, providing him with more income than coffee. Byron’s coffee was becoming known in the Netherlands before our cooperation was forcedly stopped. We are glad, this inventor can re-invent himself again through this revived cooperation. Bron: thissideup.coffee