ZEELAND: Dutch star chef Syrco Bakker and coffee specialist Rob Clarijs have joined forces to create Oostenwind, a sublime coffee in which you can taste their ambition, authenticity, pride and passion.
Syrco Bakker earned his second Michelin star for restaurant Pure C in Cadzand in December 2018 and Rob Clarijs won the famous coffee Masters international coffee competition in London in April 2019.
They have been at the highest level in their field for a number of years. In addition to being a chef, Syrco is the founder of Hierbas de Las Dunas, a herbal liqueur made from local Zeeland herbs.
A few years ago Rob founded his coffee brand De Zeeuwse Branding, which focuses on the higher segment of the hospitality industry in Zeeland.
The two have one thing in common: Zeeland.
“Syrco sets high standards in terms of quality, experience and taste in the way it works, just like me. A dish does not leave the kitchen if it does not meet his requirements, I recognize myself when it comes to coffee. ” Rob said.
“Never stand still and continue to develop and distinguish yourself, that is something Rob and I both do. If you combine that with a passion for a product and craftsmanship, very beautiful things emerge, ” Syrco said.
Rob was born and raised in Zierikzee, Zeeland. He founded his coffee brand De Zeeuwse Branding in 2015 to not only provide Zeeland with speciality coffee but also put his province on the map.
Syrco grew up in Brabant and fell in love with Zeeland in 2009 when he was recruited by top chef Sergio Herman at the three Michelin star restaurant Oud Sluis.
Today he is known for his dishes which use local produce from the region. Syrco’s Indonesian origins are also evident in his dishes. “Nasi Goreng made with products from Zeeland is a dish that exactly represents who I am,” the Syrco said.
When you talk to Rob about specialty coffee there is no question he cannot answer. Coffee is his obsession and you notice that in every conversation.
“Many people have no idea what goes into making a perfect coffee. The biology, chemistry, physics and gastronomy there is.”
The Indonesian roots of Syrco melt together with the Zeeland roots of Rob
in Oostenwind, a coffee where origin is essential. While visiting the coffee plantations in Indonesia, the Balinese coffee from the Kintamani mountains was the perfect bean.
In recent years, the Indonesian coffee scene has experienced a shift. More farmers are producing specialty-quality coffee beans to meet market demand for more refined quality coffee.
The founders of the Karana processing station, Rodney and Edi, process coffee produced in Kintamani, a region located on the west side of the active volcanic mountain Gunung Batur.
The taste of this Kintamani coffee has improved enormously thanks to better sorting and processing of the coffee berries, such as drying in specially designed drying racks. Often this drying process takes place outside, but the disadvantage of this is the effect that the weather can have on the process (such as temperature changes, rain, etc.).
By building a greenhouse and allowing the beans to dry in it, Edi can control the drying process, resulting in a cleaner coffee with clear pronounced flavors.
The coffee was imported by Rob himself, from the processing station directly to the roasting house, without middlemen.
Together with Attach Studio, Syrco and Rob have also designed their own porcelain cups to enhance the drinking experience.
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