From passion to precision
A Brussels roastery built on the belief that great coffee starts long before the roast.
How it started
2018. A tiny warehouse in Molenbeek. One secondhand roaster. Too much ambition.
We spent the first year burning through beans, learning what every temperature curve meant, understanding how altitude and processing method changed everything.
Most people thought we were crazy to focus exclusively on small batches when scale is what drives profit. But we weren't interested in scale.
The philosophy
Coffee is agriculture first. The roaster's job isn't to impose flavor but to reveal what's already there.
We work directly with eight farms across Ethiopia, Brazil, Guatemala, and Colombia. Each relationship took years to build. We visit annually, cup extensively, and pay well above fair trade minimums.
When a farmer trusts you with their best harvest, you don't rush the roast.
The process
Every batch is roasted to order. We don't stockpile.
Our roaster holds 15kg maximum. Temperature profiling happens in real-time, adjusted for ambient humidity, bean density, and desired outcome.
First crack. Development time. Drop temperature. Each decision impacts the final cup.
Then we rest the beans for 48 hours before packing. Degassing matters.
Who we are
Three roasters. One logistics coordinator. A rotating team of delivery drivers who actually care about on-time arrival.
No investors. No expansion plans. Just a commitment to doing one thing exceptionally well.
We're not trying to be the biggest coffee company in Belgium. We're trying to be the one people remember when they taste the difference between commodity and craft.
What drives us
Direct relationships
Every farm partner has our personal phone number. When harvest conditions change, we adjust together.
Transparent pricing
You see the cost because we have nothing to hide. Quality beans aren't cheap, and cheap beans aren't quality.
Environmental focus
Compostable packaging. Carbon-neutral delivery within Brussels. Spent grounds donated to local gardens.
Education over marketing
We'd rather teach you how to brew properly than convince you to buy more than you need.
Meet the roasters
Marc Fontaine
Head roaster. Fifteen years at a corporate roastery taught him what not to do. Now he roasts the way he always wanted to.
Amina Bakri
Quality control and cupping. Trained in Addis Ababa and London. Can identify origin blind from aroma alone.
Jonas Verhoeven
Green buyer and farm liaison. Spends three months a year at origin. Speaks Spanish, Portuguese, and passable Amharic.
Experience the craft yourself
Visit our roastery Thursdays and Saturdays for cupping sessions and roast demonstrations.
Plan your visit