LOT61 Magazine - No. 1

LOT61 MAGAZINE / NO.1 2021

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INTRO Why? Wow, start with the big questions, why don’t you? It’s true there are a lot of magazines in the world. And they don’t all serve a purpose. So why have we decided to throw our little coffee-stained hat into the ring?

Unless you’re an avid collector of print, you’ve probably found that magazines just sort of come and go. They’re in your hands, then they’re not. You’ll enjoy a story, maybe it even sticks with you, but will you remember where you read it? Unlikely. Magazines are easily scattered – across your shelves, in hotel lobbies, on chairs in your hairdressers, dentist, gym and, of course, your local coffee spot. We often take them for granted, because so many take themselves for granted.

At LOT61, we deal in stories. We can’t take them for granted because Specialty Coffee is really nothing without them. How we choose our ethical sourcing partners, new varieties, distribution network, exciting innovations, all depend on what’s going oh behind them. How those stories interact with our own story, and the story of Amsterdam – our home. We all know the difference between our nearest coffee spot and our “local” coffee spot, right? We’ll walk a block or two further because that other place just has a better vibe, attitude… a story which resonates with us.

From the Brazilian surfer-turned-coffee-farmer who supplies our new Single O coffee, to the denim aficionados next door at Amsterdam’s De Hallen who put together the beautiful indigo bag this copy came in; from the artwork of our own staff, to the activism of you, our customers – on every step of a coffee journey’s, there’s a tale worth telling. That’s what this magazine is all about, sharing those stories with you. And not taking them for granted.

We hope you’ll find inspiration in these pages, just as we have done in creating them. And that you’ll learn a thing or two about this great city that we call home. Amsterdam’s always moving – trams & trains, bikes & boats – we’ve all got somewhere to go, and a tale to tell. All the more reason to stop and just take a minute, crack a magazine open, sip a coffee, breathe...

And then let the story continue.

Love, The LOT61 Team.

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P.S. We want to know what you think of Issue 1 of the LOT61 Magazine. Give us your thoughts – you know where to find us.

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INDEX EDITOR IN CHIEF OISIN TAMMAS

CREATIVE DIRECTION & GRAPHIC DESIGN JULIAN ROEBLING

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KLABU P. 8

CAPITAL C P. 12

ALICE X DEUS P. 4

CREG STATE P.18

TITTY MAG P.20

DENIM CITY P.24

BUNTU LEDO P.30

CLAYTON BARBOSA P.36

B CORP P.44

NITRO BREWS P.48

LOT61 AUSTRALIA P.52

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KLABU PARTNERSHIP STORIES

Written by Mackie Walker & Danielle Rueb Mackie Nene Walker originally hails from Ghana, but has gladly called Amsterdam home for three years, working on communications at KLABU – one of the most exciting NGOs which utilises power and joy of sports to empower overlooked communities, specifically those currently homed in refugee camps.

Mackie, we’ve heard that KLABU isn’t your typical NGO. How do you differentiate yourself in the field?

So KLABU operates on two levels – we’re both a charity and a clothing brand. The brand supports the charity. That means that instead of begging for donations, we wanted to offer people something they might actually want or need. Sportswear. But sportswear alone is not enough. It has to have swag.

That’s why we create apparel that’s premium, well-designed, and simply cool. This is the best vehicle for our message, and it’s proven to be a fantastic way to create impact.

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“WE’RE BOTH A CHARITY AND A CLOTHING BRAND. BUT SPORTSWEAR ALONE IS NOT ENOUGH. IT HAS TO HAVE SWAG.”

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You guys seem to have really found your niche, how did this all start?

We’ve worked in refugee camps, and understand that people in these camps can’t tap into and enjoy the several benefits of sports due to the lack of infrastructural support.

That’s why we started KLABU. The primary goal was to unlock sports for both young refugees and host community members.

Through our first clubhouse in the Kalobeyei Camp, a thriving community has been built where young people have been able to utilise sport to improve their physical and mental

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health, build a stronger connection to locals, and much more. We are now preparing new projects in refugee camps in Africa, Asia and Europe.

As huge fans of African coffee, we’ve got to ask: how does coffee tie into your work?

Well, serving coffee to guests is widely regarded as a symbol of hospitality and generosity which are two important values in building community. Originally from Syria, our store manager Sam has often shared coffee with our neighbours and store guests as an extension of KLABU’s hospitality and community building.

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BRINGING THE JOY OF SPORT TO THE OVERLOOKED AND BEYOND..

So if you’re around in Amsterdam, you can visit us at our new space at Haarlemmerdijk 106 and join the community.

How can people connect with KLABU and help you make a lasting impact?

Our Amsterdam store, or you can find us online on Instagram, shop our KLABU sportswear online, or even play FIFA21 in a KLABU kit (yes, we’re in FIFA!). If you’re out there, you could also visit our first clubhouse in Kalobeyei Camp, Kenya. These are all ways you can help KLABU grow and empower refugees and locals through the joy of sports.

Support KLABU – klabu.org

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CAPITAL C PARTNERSHIP STORIES Capital C – the diamond in Amsterdam’s creative crown Located where Weesperstraat becomes Wibautstraat, just off the banks of the Amstel river, this building was once the home of Amsterdam’s diamond exchange. Today, it trades in something different and, in our opinion, much more valuable: ideas. Meeting & work space on one hand, venue & restaurant on the other, Capital C is a playground for creatives to network, collaborate and experiment. And we at LOT61 do our bit supplying them all with coffee. Here’s to fuelling the next great idea, and a few inevitable caffeine overloads along the way.

The C stands for creativity, of course. But with all the facilities they offer, it may as well stand for commerce, connection, culture, communication, conversations, cooking, and yes: coffee. C also happens to be the symbol for carbon, the chemical element out of which diamonds are made.

We’ve been supplying Capital Kitchen – the “cooking” part of that sea of Cs – with coffee since WHEN. Sourcing from the best regional and sustainable suppliers, the kitchen is run by Chef Dave Wijnschenk – a chef who knows the quality of produce found close to home. Experimentation runs in the veins of Capital Kitchen, just as it does in those of the creatives who come to Capital C. The menu is changing regularly, with new and exciting dishes serve regularly.

“Coming out of lockdown, this will be the first time that people can really experience what Capital C do. All those creative disciplines under one roof – designers, writers, entrepreneurs, techies, art lovers, foodies, advertisers, media specialist, musicians – anything is possible.” – Capital C

So how did Capital C come to be? In YEAR, Willem Sijthoff was looking for a new place to house his enterprise, Sijthoff Media (which included the advertising publication, Adformatie). He never had the intention of becoming a real estate guy. But the world had other plans for him. With Amsterdam housing over 100,000 people who work in the creative sector, he saw an opportunity to unite a group which was at once both numerous and dispersed. Capital C was born to bring together all those different creative blood types, whether they were in advertising, fine arts, architecture, music, design, fashion, even theatre.

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‘Entrepreneurship is all about coming up with new ideas. A business meeting can be taken up to the next level when you experience unexpected things. You need to be put on the wrong foot every once in a while.’

- Willem Sijthoff

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ALICE X DEUS

PAINTING THE TOWN... WITH ALICE HARREY

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There are 4,240,000 cyclists in Amsterdam, and about 200,000 of these people work in the quote-unquote Creative Industries. Sure, so we spent two minutes Googling statistics, but that doesn’t take away from the fact that there are a hell of a lot of artistic folk darting about the city on wheels. Let’s be honest, if you’re reading this magazine you’re probably one of them. So we’ve gotta ask you – When was the last time you really paid attention to the local café’s menu board?

Or took a closer look at the walls in the backroom of your favorite restaurant?

Chances are you’ve missed one of the city’s most humble artforms: sign-painting.

Originally from one of the least-known creative-cities in the UK, Norwich, Alice Harrey has been perfecting her craft since 2017. Now one of our own baristas, Alice moved to Amsterdam in the wake of Brexit and has been steadily leaving her mark across the city’s café, bar and restaurant scene. From the signage in our own flagship store, to murals at DEUS Restaurant, we love watching her work come to life. With a background in design, perfect precision and meditative patience, allow us to introduce you to Alice Harrey.

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Words by Oisin Tammas Alice, how does somebody get into sign-painting?

It was totally random to be honest. I’d been designing for a while, logos for clients – like Chalk Hill Brewery in Norwich. But it wasn’t anything to do with painting. Then in 2017, I started doing the chalk boards for Kofra, a specialty coffee spot in Norwich. After a while the owner José opened a new store, and asked me to paint the outdoor signage. He bought me some shitty outdoor paint, I found an old acrylic brush I had, sketched the design on freehand, and just did it.

It was really fun. Then the owner of another store called Fika saw it and asked me to do the entire exterior of his store.

How long did that take you?

Fika took me a good few days. It had a side panel, the top, then a mural of geometric triangles. He wanted something unique, more than just the word ‘coffee’. I thought, fuck it, let’s give this a go.

Tell us a bit about what it’s like to grow up in Norwich?

I sometimes felt like it was the asshole of the UK. But a bleached asshole. There are bits of Norwich which are terrible, but then the city center is like a mini-Amsterdam. It’s really creative, you have canals running through, there’s all the old buildings. The Lanes, these shopping streets there, work sort of on trade. If you work in the coffee place, you can grab a free pint at the bar next door, and vice versa.

Could you call it a ‘Boot Camp for Creatives’?

Yeah, I would say so. The Lanes are a bubble. When I was a kid, I lived outside the centre, in the suburbs, so I didn’t see much of that. But when I got older, The Lanes became such a thing – it won the British High Street of the Year award, all these arty spots started kicking off.

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How did you develop your work?

I have these glass French-doors in my apartment, so I started painting all the time for practice. I’d paint a design, then scrape it off and start all over again. Then I started teaching myself how to gild with gold leaf too. It’s so fiddly, but I really want to get into it.

It must be so stressful painting signs for clients, no?

Sometimes it’s really stressful, yeah At DEUS Restaurant, I was painting on tiles. Tiles have grouting between them. So if you fuck up, that’s it, you can’t scrape it off. But it’s also really meditative. When I’m in the zone, with my music on, just focusing on the piece, it’s therapeutic.

Tell us about the paint at DEUS. DEUS is a restaurant and bar on the Herengracht, but they also have a store. I did a mural for them, some lettering on their tiles, then a piece in the ‘Jungle Room’. I actually projected the design onto the tiles, and then used a liquid chalk marker to outline it before painting.

That was a fun way to work.

Why would people choose a sign-painter instead of using a vinyl sticker?

A lot of people don’t realize that when you use a vinyl sticker, you have to replace it every couple years. But a sign, if you treat it right, lasts forever. And people appreciate the craft. It’s made by hand, and you can see the quality. Just look at the Amsterdam Sign Painters Collective, they’re absolute bossmen, and they get most of the sign painting work around here.

Ah, so they’re your main competitors?

Before I moved to Amsterdam, the council had started paying artists to do murals around the city and all that.

So Amsterdam was a natural next step?

Yeah, the creativity here attracted me. It feels like a melting pot of random people, and I think people come here when they feel like they don’t really belong where they are anymore. This place has helped me to grow so much as a person, everybody is so accepting. I love that.

So you moved here, and started working for LOT61?

Yeah, José from Kofra helped me find this job. I thought LOT61 felt like a really similar vibe to Kofra. Industrial style, innovative, and I’d drank coffee at LOT61 when I used to visit Amsterdam. It was a great fit. Then, once I’d moved and we went into lockdown, I had a lot of spare time. I really came into my sign-painting.

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Not competitors! They’re my idols. Their work is incredible. I’m always taking detours around the city to just admire their signs. Cannibale Royale on the Rozengracht, that’s a great one, with gilding all along the front window. You should go check it out.. But, no, it’s always flattering when places like DEUS choose to work with me when they know the Collective exists.

So what’s in the future for your work?

Yeah I have a few projects in the works. I love murals, the whole process that goes into them is a big one for me. It’s so satisfying seeing something like that come to life. And yeah, gilding. I want to do that a lot, but it’s so expensive to buy sheets of gold for practice, as you can imagine. But I’m getting there. I just love that with sign-painting and murals you can do so much with texture, so I’m exploring all that.

You can see Alice’s work at LOT61, DEUS and on her Instagram @aliceharrey

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Wake Up! Don’t know about you, but our Spotify algorithms keep sending us round in circles. And damned if we can think of an album to listen to in the morning before we’ve cleared the cobwebs with that first cup of coffee. Enter: Wake Up! Our little music series, highlighting a new musical artist every issue that we think you should know.

You couldn’t find a band closer to our hearts than Cregstate. Formed after two of the LOT61 crew – Ray and Rory – realized they kept putting the same songs on at work.

A few jam sessions later, and they’d found Guus and Martin to play drums and keys. The line-up was complete when Matt, yet another of the in-house team, put his background in musical theater to work. Like a poor-man’s Avengers, Cregstate was born.

But what on earth is Cregstate, anyway?

Cregstate is a space for us to take our music obsession outside the workplace and unwind after a busy week.

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Since ‘genre’ is just a way for journalists to box bands up, let’s capture the essence of your sound in another way... What would this band be if it was a coffee?

It would have to be a blend of differing origins, to reflect the mix of American, Australian and Duch members in the band. It would probably be a light to medium roast, not too bright or acidic, but with a bit of funk coming through under those classic stone fruit (rock’n’roll) overtones. And it would be natural, since I doubt many of us have washed in quite a while. A damn good cuppa.

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Not to focus too much on the misery performing-artists went through during lockdowns, but how did you survive and stay creative?

We took a break at the start of lockdown but before long we had booked our biggest gig to date, hitting the mainstage at Paradiso.

We’ve played there twice, actually, since lockdown started. Those gigs helped reinvigorate us and motivate us to keep working on songs, even while there weren’t too many other options to perform live.

Pandemic aside, would you say Amsterdam is a good city for live musicians?

Look, it’s not the greatest city for a band. It’s more of a club than a pub city. That being said, it means the music community here is pretty close knit, providing lots of opportunities for collaboration and networking.

Awesome, so what are your plans for the near future?

We’ve been busy chiseling out some heavier, moodier tunes, influenced in no small part by these isolating times. The next step is to condense them and put them out to the public. Not the easiest part of the process, but one of the most enjoyable!

Wake up to @cregstate

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TITTYMAG’S CATHELIJNE BLOK, ON BEING FOREVER CURIOUS

Art historian, journalist, podcaster and founder & Creative Director of the feminist art platform TittyMag, Cathelijne Blok is never short of exciting new projects. How does one keep this busy but stay happy, creative and sane? We talked to Cathelijne about being inspired, taking care and keeping on learning.

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Interview by Deniz Gülsoken

TittyMag is a feminist space for norm-breaking, thought challen-

ging dialogue between diverse artists. As its Founder and Creative Director, what are some things you’ve read, listened to or seen lately that really moved you?

I love watching, reading and listening, so there are always many things that move me. I’ve been listening to I Weigh, Jameela Jamil’s podcast on mental health, lately and find it very thought-provoking.

As reading goes, I just finished rereading Frida Kahlo’s journal. I’m presenting a podcast about her for the Frida Kahlo retrospective in Drents Museum. It's so inspiring and moving to think of the incredible body of work she's created within the context of her turbulent life and all the pain she endured.

I also visited Kunstinstituut Melly and TENT in Rotterdam recently and saw some amazing work by artists like Iris Kensmil and Jasmine Thomas-Girvan. Seeing art in person is always extra moving.

Finally, I’d say it’s the conversations with friends and collaborators that move me the most; luckily, I get to have many of them.

TittyMag has a series called Sunday Scrolls on Instagram, where you showcase emerging artists every Sunday. Who’s been an exciting recent discovery?

I can't choose because all the people we talk to and the artists and creatives we highlight are so epic and exciting. But there's an amazing interview coming up in TittyMag with Kylie Marume. She is brilliant and a true inspiration.

How does the curation process work in TittyMag? How do you pick who to feature?

Together with the team, we scroll and scroll and see as much art as we can. We are also always open to suggestions online and offline.

Everyone can be featured, but the main focus, of course, is on women artists and creatives, as well as artists and creatives of colour!

Changing structures and belief systems is a long process but have there been any projects where you could already feel the change happen?

So difficult to choose. I'm so happy with our team and my partner Imaan van der Zwan. I'm proud of everything we create online and offline. It's all about creating an inclusive dialogue through art in different places. From our TItty Talks, Insta Museum, podcast and Art Tiktoks, to our collabs with brands like VanMoof, Kunstmuseum Den Haag, Van Gogh Museum, Bumble, Drents Museum and our VR exposition for Cosmopolitan NL. We get to do many exciting things and see the fruits of our labour all around us.

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The feminist thought is constantly in flux; to me, that’s very exciting but a little intimidating at the same time. How do you keep up with it?

Keep on listening, talking, reading and always being open to stories and opinions different to your own.

Where do you find the inspiration for your personal career journey?

Everywhere around me! In others and the amazing friends I talk to every day, online and offline. There are so many talented and inspiring people out there.

podcasting, my new art book, TittyMag, etc.-- keep me inspired and energized. I also really need some alone inspiration time in museums or by walking and just looking around. That gives me new energy and new ideas.

Everyone should have the space to decide what they need and when to stay happy and inspired. We shouldn’t feel obliged to others whether it’s about our schedules or decisions. Take care of yourself first. If you're happy and steady, you’ll have so much more strength and inspiration to support the causes and people you care about.

Do you have a different coffee order for different occasions?

Where do you have the best conservations?

No, I'm an americano gal through and through.

It could be everywhere and with anyone. With a friend over food, a virtual acquaintance on Instagram, someone on the street or a stranger in a coffee place. Those unexpected chats can stay with you forever.

Out of such conversations, what has been a piece of advice you feel affected you the most?

Finally, what’s next for TittyMag? What excites you about the future?

We've got a lot of ambitious plans, so that's quite exciting. We're currently busy with our first special edition magazine. We're also working on some cool collabs, Titty Talks, art visits, a new (international) season of the podcast TittyMag Sweet Sixteen, and a new exciting top-secret business plan for 2022.

Stay curious forever! @thetittymag The term self-care might be hollowed out of its original meaning, but what do you do to take care of yourself and recharge, with so much going on?

For me staying inspired is key. Inspired by friends, people in general and of course art. Those different projects -- like moderating,

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Titty Mag

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DENIM CITY PARTNERSHIP STORIES Weaving the fabric of friendship, with Denim City

People are what weave a city together. And if lockdown has taught

us anything, it’s that the fabric of community is stronger than we thought. Back in 2020, our neighbors from the House of Denim Foundation at Denim City were afraid they’d have to close their doors. Put an end to an internationally renowned academy which has trained the next generation of denim professionals for over a decade. But James Veenhoff, Jos van den Hoogen, Mariette Hoitink, and the full team in De Hallen are agile by nature, they pulled their community in close, and today their courses are more in demand than ever, with students signed up until 2023. What better testament to the strength and sustainability of the network they’ve woven? Guess that’s why they call Amsterdam the city of denim.

We’re lucky to call House of Denim our long-term friends. We trade beans with jeans on a handshake basis. But like all great friendships, it’s the little moments that keep us together – like great conversation over great coffee.

Here’s one for you. What do coffee and denim have in common?

Mariette – Both have aficionados, but also they’re both for everyone.

Both have blends, both have flavor profiles. There’s always a balance of tradition and experimentation that keeps things changing.

J – Denim is cosy like coffee is cosy, both give you that good feeling, both are about moments.

M – Honestly, the two are a perfect match. Plus, coffee is really gezellig. It’s a typical Dutch thing, because it’s about quality. Here in Denim City, it’s always a competition of which student can make the best coffee. Then we all sit around, put our phones away and talk together. Jason Denham once said that Dutch people have denim for breakfast, lunch and dinner. Apparently, in between, we drink coffee.

In the wake of a close-shave for Denim City during lockdown, can you tell us again how all this first came to be?

J – The House of Denim Foundation was founded in 2009, by Mariette Hoitink and James Veenhoff. James was awarded the IJ prize by the Mayor of Amsterdam, which he could use to organize something in fashion for the city. But once he got it, he turned around and said “Sorry, but Amsterdam is not a fashion city.” The mayor was confused: “James, you’ve worked for this prize, and now you’re telling me you can’t use it.” James replied: “Amsterdam is not a fashion city,

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“This is a blueprint of how the real world should be.” – Mariette Hoitink it’s a denim city.” He decided to use his prize to create something in Amsterdam which would make denim cleaner for the whole world. So, together with Mariette Hoitink, who is the founder of HTNK, he started House of Denim, to focus sustainability, innovation and craftsmanship through connecting the denim supply chain and offering education. With Mira Copini and the ROCvA, we started Jean school, the first and only school in the world dedicated to denim What was De Hallen like back then?

J – De Hallen was full of pigeons and rats, and nothing else. But the City of Amsterdam agreed to rebuild it on the condition that it would become a vocational education hub. You can see how it is today. There’s a hair academy, a bicycle work point, and Denim City, of course. James wanted it to be a place of positivity, where brands could collaborate and not compete.

Indeed, Denim City has some of the world’s most innovative denim brands side by side. Was this a tough achievement to realize?

J – The Mayor actually had a great idea. He would invite all the heads of the industry to his house for breakfast. This was where the annual breakfast started, and we’ve had it twice a year ever since at our Denim City location. We tell them what we’re doing, they tell us what they’re doing, and together we work towards a better future of denim.

So when did you get involved?

J – Five years ago, James called me. Denim City needed a teacher, somebody to run the place. We started doing courses, and it really grew from there. James is the thinker, Mariette is the fixer, and I’m the manager.

So what makes Amsterdam the ‘city of denim’?

J – We have something known as the biking crotch in Amsterdam.

You cycle twice in your pants, and they tear through. Plus, we get the most rain of anywhere in The Netherlands. Denim is hardwearing and, for the first ten minutes, it’s waterproof.

M – And people from Amsterdam have the most pairs of denim in their closet. Seven jeans.

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J – We wear denim every day. We have a pair for weddings, a pair for visiting grandma, a pair for painting the kitchen. All this makes it the city of denim.

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“We have something known as the biking crotch i they tear through. Plus, we get the most rain of an and, for the first ten minutes, it’s wat Do you see tourists coming here just for Amsterdam’s denim DNA? J – Yes, they come in here saying how they’ve seen us on social media. They go to Tenue de Nimes, Denham, they tour around the stores.

But it’s been harder during lockdown.

We’re losing a little bit of that culture that made Amsterdam the denim capital of the world, which is why we do regular events and talks.

You want to reignite that blue flame?

J – Yes, plus we just opened a new Denim City in Sao Paulo, which is 10x bigger than here. It’s huge. We exchange our contacts, courses and info on topics like sustainability and circularity on a daily basis.

We have to build up this spirit again. Everyone misses it, especially the next generation of students who didn’t get to experience it before.

What are you noticing about this next generation who are coming into the House of Denim course – how is their mentality different?

J – For the Jean School international course, they are coming here to learn how to make a denim product from beginning to end.

M – For all other denim lovers we have the short courses: “Make your own jeans”. But you can make anything: jeans, jacket, kimono, or learn to customize or repair your denim, in the most beautiful way.

J – But sustainability is, for the youth, the most important thing. One of our students (Luke) already has his own reconstructed clothing brand (@soulpraykill). He’s 17, and sells five pairs of jeans per week, for 50 euro each.

Is that sort of thing normal for students at Denim City?

J – We have a lot of talent here. There’s a guy here who runs a brand called Cold Wash (coldwash.eu), which he started during his year at Denim City. He puts new items on Instagram, and if it doesn’t have 200 likes, he doesn’t produce it. After that, he’ll put it on pre-order.

The first time he did this, he expected to sell maybe ten denims. In three minutes, he sold 150. He was completely in panic. So we worked over two weekends together with his friends to fulfil those orders.

Now his brand can be found at ten locations, and he works out of one of our office spaces here.

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in Amsterdam. You cycle twice in your pants, and nywhere in The Netherlands. Denim is hardwearing ter resistant.” – Jos van den Hoogen

With this new generation in mind, what are their holy grapes of denim sustainability?

Has the heart of denim changed with the crucial shift towards sustainability?

J – Water saving is the biggest thing for denim. Also, with House of Denim, we’re driving towards creating truly circular denim and spreading that information to our partners. When House of Denim began, very few people had sustainability on their agenda. Now, it’s the most important thing. If we work together, we can solve these problems together. Transparency is the most important thing, competition is irrelevant. We want people to copy these technologies.

M – It’s always changing. Like with coffee: innovation happens, and at the same time people look back to the traditions. Look around you, every campaign nowadays uses the same pink shades, the same typeface, and it’s all about nostalgia. The difference is that now, there’s also this activism. You know, we had activism when we were young, we had feminism and drives for equality. But after us the internet bred an empty generation, and that generation looks on their lives now and realize they never fought for anything. But their kids, this new generation, they’re awake.

M – And we can actually show them the most sustainable solutions with laser and ozon techniques in our House of Denim lab.

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And thanks to House of Denim & Jeans School, those kids are bringing that activism into the denim world. How does that manifest?

M – Wear what you want, show off what you want, be you. This generation is all about identity. They customize, shop vintage, repair and reinvent. Denim brands are realizing that this generation does things differently, and they try to keep up.

So what is the role of House of Denim in this new future?

M – Education, for everyone. Life-long learning.

J – We are a non-profit organization, we exist to give our knowledge to students, to give them the expertise they need to put their ideas and perspectives into practice.

M – We have a truly diverse student-body, and that means a lot of different perspectives. By sharing all the stories of denim with them, we can inspire them to live their identities proudly. Denim City is a blueprint of how the real world should be. houseofdenim.org Denimcity.org jeanschool.com @houseofdenimfoundation @jeanschoolamsterdam @denimcity_amsterdam

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“Dutch people have denim for breakfast, lunch and dinner. And in between, we drink coffee.”

– Mariette Hoitink

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BUNTO LEDO

SINGLE O STORIES

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Written by Nicole Buchanan

Lennart, tell us about your experiences with coffee in Indonesia.

Today we’re talking about that tropical faraway place, Indonesia. Affectionately known as Indo to those of us who live ‘Downunder’ and in times gone by, as the ‘East Indies’ by Dutch explorers, you might ask ‘what’s Indo got to do with coffee at LOT61?’ Well, it’s home to our newest and most unique single-origin, Buntu Ledo.

Initially, we went to Indonesia to help out a project aimed at reducing plastic waste. There was this idea that the proceeds from local coffee could help support the project, and it made sense since coffee was already being grown out there. But we quickly learnt that in Indonesia, as in most places, if you want to have any real impact and change things for the better, you need to establish trust and ongoing relationships with the local people. We also learnt that exporting coffee out of Indonesia wasn’t going to be as straightforward as we first imagined. That’s when we met Adri.

Lennart Clerkx is the founder of This Side Up, a sustainable and socially conscious coffee trading business which connects farmers from over 14 countries, with roasters all around the world. By working with This Side Up, we were able to create what is fast becoming one of our most curious coffees. There’s a lot to discover about Buntu Ledo. So we asked Lennart to give us the lowdown.

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Who is Adri and what is Buntu Ledo?

Adri Yahdiyan is our export partner. He invited us to sample a micro-lot from the Bunto Ledo region, on the island of Sulawesi. He knew the farmers there, and it was really Adri’s idea to get the Buntu Ledo coffee world together. It was this incredible culture of people who were living and growing coffee in that region. Almost like visiting a parallel universe. We were really impressed with the coffee. It was so different to anything we’d tried, very complex in flavour. It’s actually difficult for me to describe in only a few words.

Give it a go! We’ve got all day.

Okay, so the interesting thing about Buntu Ledo is that it’s a really versatile coffee. Commonly, most of the coffee we drink, the coffee that people prefer, is bitter with toffee notes and maybe some spice.

That’s what coffee tastes like for most people. But Buntu Ledo is not like that at all.

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“IT’S A REALLY VERSATILE COFFEE. THOSE TYPICAL FLAVORS AREN’T THERE. IT’S THE KIND OF COFFEE MY MOTHER DOESN’T LIKE.”

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The difference with this coffee is that those typical flavours aren’t there. It’s the sort of coffee my mother doesn’t like. If you know anything about the flavour wheel, you’ll understand when I say that Bentu Ledo is weird back it ticks all the boxes (except for the blue part, which is where all the disgusting tastes live). Whether these different flavors appear depends on how you roast it.

We roast lightly, so what can our community expect?

LOT61’s expression of Buntu Ledo is tropical fruits, some tamarind, and honey notes. If you were to roast it darker, you would start to taste Indonesian spices, perhaps chocolate.

You can even mimic Brazilian coffee in flavor if you choose to. It’s really an endless coffee.

And it’s up to the roaster where to take it.

How does Buntu Ledo come to be so diverse?

It’s all about the terroir – the growing conditions of the coffee. That means the type of soil, the amount of sunlight, water and, more specifically, the actual lot that the beans come from. All these things affect the characteristics of the coffee.

Buntu Ledo is also processed a little differently to your average coffee, right?

Yes, it is a special type of process which we call the ‘unclean wash.’ A risky name, doesn’t sound so tasty, but essentially it describes a particular type of honey wash where the coffee is first pulped and then wet fermented (soaked in a water tank in plastic bags for between 48 and 72 hours).

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The difference between this method and a full wash, the “normal” process, is that there is no additional rinsing after the fermentation.

The coffee is simply drained and dried on bamboo beds.

How do you think the community here in the Netherlands will respond to Buntu Ledo?

Funny you should ask. I was recently in Rotterdam with a roaster tasting Buntu Ledo. He was almost amazed by the coffee’s complexity and depth. As he tasted it, I literally watched his senses go into overdrive. He was like: it just can’t be all these things at once, can it? I think if you want to try something new and interesting, and you know that by buying Buntu Ledo you’ll help sustain the quality of life for this community of people in Indonesia, you’ll respond well to this new and unique coffee.

Get a taste – LOT61.com

“TO HAVE ANY REAL IMPACT AND CHANGE THINGS FOR THE BETTER; YOU NEED TO ESTABLISH TRUST AND ONGOING RELATIONSHIPS WITH THE LOCAL PEOPLE.”

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SINGLE O STORIES BRAZIL’S SURFER TURNED COFFEE FARMER

Written by Oisin Tammas

Back in 2019 we met Clayton at the World of Coffee in Berlin. It was a good year for coffee. It was pre-pandemic and the festival was bursting with new inventions and creations. We met Clayton at our stand on the first day of the festival and chatted surfing, skating, music and, of course, coffee.

Besides the language barrier we agreed on most topics discussed, think (universal) keywords as Metallica, kickflips and Yellow Catuai.

We were determined to one day try his coffee and after a few logistical setbacks we finally managed to sneak his coffee in a shipping container coming from Brazil. So, how did São Paulo surfer, Clayton Barrossa, become one of the most exciting specialty coffee farmers in Brazil? Oisín chatted with Clayton to find out.

Born the same year that the term of specialty coffee was coined – 1974 – you could say that Clayton’s fate was sealed. But it seems that the seed was really planted when Clayton’s uncle promised him that, in the world of coffee farming, “you work six months of the year and the rest of the time is your own.” Pretty good for a kid who wanted to spend his life on the beach. But signing up for this utopian way of life in 1997, Clayton hasn’t had a day off since. As the man behind our new Single O coffee, we wanted to really get to know how Brazil’s raddest farmer finds balance in his life.

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Riding the wave It was the mid-90s when Clayton Barrossa returned to his familial land of Alto do Caparaó. Just 22 years old, he was raised in São Paulo and had been living the life of a city-dwelling surfer. His uncle promised him an easy job with coffee, in return for Clayton returning to Caparaó to care for his family’s land. He had no idea that life was about to get very challenging, but also immensely rewarding. Clayton was about to become one of the most exciting names in Brazilian coffee culture.

Sitting at around 1,400 meters-above-sea-level, Clayton’s farm marks the entrance to the Pico de Bandeira park – a natural wonder in Brazil. Temperatures in this part of the world can dip to as low -18’C. Today, it’s clear skies and Clayton’s beloved ocean can be seen in the distance over the bordering state of Espirito Santo.

Though he has never left the surfer mentality behind, that conversation with his uncle marked a time of reinvention for Clayton. It bred an obsession. He wouldn’t leave the farm again except for short periods.

The farm itself followed Clayton’s example, as the latest generation of Barrossa set to work, transforming it into an internationally recognized name in specialty coffee.

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“FOR ME, SPECIALTY COFFEE ISN’T WORK. IT’S A LIFESTYLE. I LOVE EVERY STEP, FROM SEED TO CUP.”

It was this obsession with his familial land which ended up leading him on brief excursions to spread the word of his crop. “I’ve visited Florence, Berlin, and others through my coffee travels”, explains Clayton, he fondly remembers listening to reggae in LOT61’s own home of Amsterdam. More than two decades after he started farming, Clayton has had a wild ride.

Gold medals and diamond partnerships So how did Barrossa go from a reluctant 22 year old surfer, to the powerhouse coffee farmer and father of four? A turning point came in 2012, when Clayton’s farm won its first regional competition. This gained him visibility, and it seemed he was on to something.

“From 2012 to 2015 we won most of the competitions we entered in Brazil. In 2014, we won first prize in the Coffee Of the Year competition at the Brazilian Specialty Coffee Show. It was also the year we began to work with FAFCoffees to distribute internationally. That was a game-changer for us. They have placed us with some of the best roasters in the world and helped tell the stories of us and our coffee.

The partnership has been incredible!”, explains Clayton.

Out of the 55 hectares of land Clayton owns, 25 is used for coffee production. Today, thanks to the demand of international roasters and FAFCoffee’s network, the Barrossa farm produces an average of 300 bags of selectively hand-picked, organic coffee per year. “We follow agro-ecological methods,” explains Clayton. “This gives our soil a diversity of crops alongside the coffee. It helps keep our soil alive and produces elegant aromas and complex flavors in the final cup.”

In addition to partnering with FAF, Clayton works closely with a local NGO run by one of his friends. “They help children in vulnerable situations through skateboarding.” By creating a social space for the kids to learn and play together, ONG.SOCIAL.SKATE resonated with Clayton due to his background in surf and street culture. “I send them coffee each month.” Every little helps.

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In search of balance At these heights, the sunsets are tremendous. But the sea is never far away. As Clayton takes us on a tour of his land, we can’t help asking whether he misses his life before coffee. As if to illustrate his mindset, he shows us his tattoos: “I have the names of my three daughters and my son. But I’ve also tattooed the year that the term Specialty Coffee was first coined, 1974, which was the year I was born. And ‘Coffee or die’ which needs no explanation” For Clayton, coffee is his life now. But that doesn’t mean that surfing doesn’t still hold a place in his heart, or his future. “I have always had a connection with sports that require balance.

I used to skate. And when I was 12 I began to surf. Nowadays I only surf the mountains of Caparaó.” There’s something Wild West about these mountains, and Clayton definitely has the cowboy vibe to fit the ride he’s on. But ‘balance’ is the operative word in his life today, and looking to the years ahead, Clayton can’t deny the need for it after so much work and accomplishment.

“My farm will always be in pursuit of ‘the perfect cup’, with true sustainability in mind. Protecting our natural springs and delivering clean water to our neighbors, leaving a good legacy for my children and those that work with us. But I can’t deny I would like to spend my next 20 years surfing six months of the year, and caring for my coffees the rest of the time. Just like I was promised by my uncle all those years ago.”

Try Clayton’s coffee – LOT61.com

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BEING A B CORP If you’re a regular at LOT61 and have found yourself falling into a caffeine-induced stupor staring at our 70s-design-chic-100%-recyclable-coffee-bags, you may have noticed that little ‘B’ that accompanies our branding. That B is a badge, one we wear proudly – it stands for B Corp. But what does it mean to be a B Corp? Boiled down: it means balance – profit with purpose – and a commitment to the best social and environmental practices. Accountability, transparency, and no more greenwashing. But enough of the corporate lingo.

It’s not easy to get that badge. And when we became a B Corp in June 2020, what excited us most was the community of like minded companies who were driving for better practices in their industries.

Suddenly there we were, little old LOT61, able to learn from the successes and f*ck ups of our fellow B Corps. Constant improvement is woven into the DNA of that B hive, now it’s a part of LOT61.

A COMMITMENT TO CIRCULAR COFFEE WITH THIS SIDE UP Hey. My name is Roxane, and I focus on LOT61’s circularity program.

This is where we work on innovative ways to improve our positive impact on the planet and the people we share it with. Creating partnerships with like-minded actors in the coffee game is a foolproof way of achieving this. This Side Up is one such partner – a coffee trader based in Amsterdam, with a commitment to creating fairness throughout the coffee value chain – from crop to cup.

Lennart Clerkx is the company’s founder. It’s his vision of regenerative agriculture and open-source practices, as well as a reluctance towards organic certification, that drives This Side Up. Working closely with Lennart and his team has revealed the sad truth of the coffee industry: “70% of all coffee is still traded as a hollow commodity by men in suits who see only numbers, not quality, people or ecosystems. Specialty coffee is an amazing tool to award farmers for quality, but leaves them vulnerable when traders don’t return year after year.”

How does This Side Up do differently? They create balance and transparency between farmers, facilitators, roasters and consumers.

In this way, the coffee supply chain becomes a cooperative endeavour. “We are not a trading company.” This Side Up are clear on that.

“Coffee traders, by definition, exist because they make money from an information imbalance between coffee farmers and coffee buyers.

This Side Up was created to dissolve this imbalance and return power to the creators of your coffee.”

wealthy Danish coffee farmer. This farmer had the resources and willingness to improve the quality of his coffee while creating a good life for his workers. He provided them with good housing, schools and infrastructures – a unique set up in a region where farmers were often taken advantage of by the middlemen, forced to endure a poor livelihood.

This is where Lennart discovered that coffee could change farmers’ lives: as long as they were treated with fairness, and could see their true value in the global coffee market. He started This Side Up in 2013 on these principles of direct trade between roasters and growers. Taking a risk, buying up coffees and distributing them among European micro-roasters, the ripple which was to become a new wave of coffee trading, had begun.

We at LOT61 are inspired by Lennart’s approach. By sharing our Circularity Report and providing more transparency across our supply chain, we want to inspire others in turn. I ask Lennart if he agrees that our first step should be a transition to agroforestry beans (a more sustainable, higher-yield way of growing crops)? This comes off the back of This Side Up connecting us to an advanced agroforestry system located in Ethiopia.

Lennart explains that agroforestry works especially well for subsistence farmers, who live off their lands. It allows them to grow, sell and consume other products such as mangoes and avocados. But farmers who have more financial stability, for example in Brazil, do not need to grow their own food. In this region, more sunlight is needed for the coffee trees, so it is not compatible with a shaded agroforestry system. This Side Up’s partners in Brazil focus on keeping their soils strong and alive. They use high regenerative technologies, fungal networks and all kinds of intercropping, which make them very advanced compared to Europe where monoculture is dominating.

Regenerative agriculture is in general a better aim than agroforestry, and certainly better than organic certification. Lennart has been struggling with this point for the past four years, ever since a customer required organic certification on what they were buying. He sees certification as a very restrictive, expensive and unproductive system where farmers are paying high amounts, get policed and do not get support to improve their processes. Nowadays, with the focus put on transparency, certification isn’t what’s required to know if farmers are using pesticides or not, he tells us.

I was interested to know how Lennart got into coffee trading and what inspired him to use trade as a tool to improve people’s lives.

His story begins in Tanzania, of all places, where he worked for a

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We must move towards a self-regenerating system, explains Lennart.

And organic agriculture does not guarantee regenerative agriculture. The problem is that many shops only accept organic certified products, without really investigating alternatives and the messages behind them. But rather than reject organic certification completely, This Side Up has decided to invest in it – to fight against the process from the inside.

Does Lennart believe in ‘circular coffee’ – a self regenerating crop which is compatible with an increasing demand around the world?

Can we all keep drinking coffee while being part of a circular system?

Lennart’s answer is a plain: yes. Brazil is supplying about half of the planet’s demand for coffee, and can do it in a sustainable way. The main challenge is that it takes about five years to see the benefits of regenerative agriculture. In the first years, the yield efficiency is decreased as the soil is dependent on artificial inputs. After that, we get healthy and resilient soils thanks to the return of fungal networks underneath, which act like an extension of the coffee tree. These practices will increase yield efficiency in the long run and help meet the demand in a sustainable way.

For Lennart, any coffee company that wants to measure its impact should start with soil measurement. It is thanks to the community and network behind This Side Up, that this knowledge of regenerative agriculture is becoming open-source and access to all those who need it.

Go circular – thissideup.coffee

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“THIS SIDE UP IS ABOUT CREATING AND SHARING A KNOWLEDGE BASE THAT IS CONSTANTLY IMPROVED BY THE USERS.”

THEIR SOILS STRONG AND ALIVE. THEY USE HIGH WORKS AND ALL KINDS OF INTERCROPPING.” LOT61 MAGAZINE / NO.1 2022

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LOT 61 IN A CAN

We take only our highest quality coffee, add filtered water and cold brew it for 18 hours in stainless steel tanks. Our refined filtration process means a smooth and full-bodied brew with low-acidity and a chocolate finish.

And we do beer now too, by the way.

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DRINK ICE COLD

NITRO SINGLE O SINGLE ORIGIN

NITRO BLACK NOSEGRIND

Fine and refined.

Single Origin cold brew.

Nitrated for a creamy finish.

The easy drinker.

Nitrated cold brew.

Chocolate with a sweet strawberry finish.

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DRINK ICE COLD

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NITRO OATLY ZIMZALA

DRY HOPPED PILSNER DECAF / 4,9% ABV

Chocolate milk on steroids.

Totally vegan. Nitrated cold brew blended with Oatly.

Our curated dry hopped pilsner.

New-school hops with classic Saison yeast.

Warning: Not coffee.

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Ivo Rosbach is Bringing Coffee Home to Manly, Australia Interview by Nicole Buchanan This is the story of how surfing, specialty coffee and COVID-19 brought together two guys from opposite sides of the earth together to launch LOT61’s first flagship café in Manly, a beach neighborhood on the northside of Sydney. One of those guys is Adam Craig, LOT61’s founder, the other: Ivo Rosbach, a surfer from Germany who now lives in Australia, and will be spreading the word of coffee innovation to the people of Manly via the store. So, what’s Ivo got in mind for ‘LOT61 Aus’?

Where did you come from Ivo? Well, I was born, Germany. A while later, I started working for Michelin star restaurants. I was lucky enough at the time to work with one of the most famous sommeliers in Europe. It was here that I developed a real interest and passion for food, wine and everything artisan.

My eyes were opened to the finer things, and all the good stuff that stimulates in your senses. But it was the extreme sports stuff that I really loved. All throughout my teens I was skiing, snowboarding and skateboarding, but surfing was what I loved most. I travelled to Hawaii when I was 15, spent some time surfing in France, then to Costa Rica for the waves there. When I was 21, I moved to California and lived there for nearly seven years. Surfing every day.

How were you paying rent with that lifestyle?

I was working in a sort of fish market/restaurant. It was a really small, trendy place. The whole local surf scene seemed to work there, it was awesome. Still to this day it’s the best place I’ve ever eaten, hands down. I also went to university out there, and got a finance and marketing degree, and then an MBA afterwards. It was all business-stuff, but hey – it kept me surfing.

You wanted to pursue a career in business?

It was a bit ‘off-brief’ to be honest, but when I finished university I got offered a job too good to refuse in Switzerland with a pharmaceutical company. On paper it was the dream job: company car, good pay, everything was great. Obviously, it didn’t quite connect for me, there was always something missing.

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You wanted to get back into that artisanal world? Or was it surfing you missed?

So, it was the early 2000s and my then girlfriend, now wife, suddenly got transferred to Australia with her job. I took the opportunity to get back into that ‘specialty’ field. I’d recently picked up an artisanal tequila and decided to start distributing it in Australia, it had a funky twist to it and a unique story to tell. But I soon learned that tequila and Australia weren’t such a good match. “Mate, $200 for a bottle of tequila, you’re insane.”

So I went back to pharmaceuticals. Almost 10 years passed. Second time round, I still didn’t enjoy it. Thankfully, it was at this time that I discovered and developed my passion for coffee.

So how was Little Legends born?

An opportunity came up about four years ago. I found a really cool spot in Manly, Sydney, and my wife – an architect – fit the place out great. After a year or so of running Little Legends, this guy wandered in for coffee. He was sipping away on his espresso, and was like “Oh, is there an Ethiopian in there?” I was impressed, this guy knew his stuff. We started chatting and I soon learned that his name was Adam, and he owned LOT61. He even worked a couple of days a week at Little Legends just to keep himself busy.

Sounds like the beginning of a beautiful friendship…

Well, Adam headed back to Europe, and we started talking about a partnership, but only loose ideas. And then COVID happened. Everything went on hold and Adam escaped back to Sydney. The pandemic was the catalyst, because Adam suddenly appeared at the store again, and it felt like the right time to do something together.

How would you describe the direction LOT61 wants to take in Australia?

We want to collaborate with people and brands that resonate with us. Adam and I have a similar taste for things – mostly surfing and the beach, of course. We want to keep things laid back, interesting, but not necessarily ‘cool’. Like, there’s no mandate to have a beard, tattoos, and an apron, but that’s also fine if you do.

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We’re really into Out and On, a brand that Kelly Slater’s been working on. It’s all made with traceable labor and talks about where all the raw materials come from. Also, we’ve thought about sponsoring a small surfing competitive series to keep things local. Fundamentally, we want to work on things which have personality.

Are sustainable collaborations also a focus for LOT61?

Yeah, for sure. We want to work with brands that have real meaning behind them. A personality, but not at the expense of everything else.

LOT61 has B Corp certification and I think that’s really cool. That resonates with me. So, yeah, if I see a genuine and authentic way to collaborate out here, with integrity and quality, it’ll happen.

So how will the Little Legends space transform to become the flagship for LOT61 in Manly?

So I recently ordered another gun, (that’s a surfboard for riding big waves) off Dylan Longbottom, a pretty awesome guy shaping boards out of Cronulla. It’s 10ft long, and we had it made in the colors of the coffee blend that we’re using in the café, the LOT61 Zimzala. It’s one example of how we’re redesigning the shop to reflect the new LOT61 branding.

Let’s be honest, there are hundreds of great roasteries in Australia.

How will LOT61 stand out?

Yeah, good question. There’s a lot of cliché around specialty coffee out here, and it’s a pretty cut-throat business these days. Everyone’s trying to steal accounts from each other, saying their coffee is better than the next guy. But we want to have something more interesting to talk about than just how good our coffee is. What we want to do here in Australia is about becoming a lifestyle brand. In some ways it actually has nothing to do with coffee. We want to stick to our word, be honest, open, and make sure our customers and collaborators trust that we’re here for the good times. Surfing has always been the most important thing in my life. Being close to the beach, that’s what really matters for me.

So you’ll never do anything to put that in jeopardy, we get it. Preach.

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