Europe's roasters,in their own words.

Three of us, in separate projects, roasted the same coffee our own way. Three profiles, none of them wrong. We've been asking what each coffee wants ever since.

We don't sell variety — we organise it. Our range is built as clear choices: stability, novelty, curiosity. Specialty without the anxiety of choosing. The coffee changes; the care doesn't.

Tasting Bean Voyage’s coffee while learning about female farmers' reality in Costa Rica, Colombia & Mexico changed my perception completely. Grateful for how they empower women and Coffee Circle supporting them.

We stand for high-quality specialty coffee, sourced directly and roasted fresh in Berlin. For every kilogram of coffee, we invest € 1 back into our coffee-growing communities to drive sustainable change.

After more than 20 years in specialty coffee, what’s fascinated me most is watching how far we’ve pushed the limits of what coffee can be. From varietals and cultivation to fermentation, processing and roasting, there’s been this constant evolution in how we understand flavour. I love the fact that there’s still so much to discover. That curiosity is probably the biggest thing that keeps me excited about coffee.

We’re focused on highlighting what makes each coffee unique. We love variety, from competition-worthy, highly experimental coffees to your everyday cup. Most importantly, we want to make great coffee exciting and approachable, whether you’re deep into specialty coffee or discovering it for the first time.

It was a lot of moments, as I am in coffee since 2007. As every 5 years I saw some shift in industry. I must admit several: Opening first coffee shop, opening roastery, first visit at origin, COVID and I think is a lot of new first time in the future await.

I am still believe in direct contact and building long term relationships. I buy coffee from every farm I visited and keeping this relationships not just like a business but as well as friend who build future together helping and supporting each other through difficulties.

When I was training to become a barista, I took a sip of coffee from El Salvador and suddenly tasted red currant so clearly. I was completely shocked…

We don’t chase trends. We simply roast the coffee we want to drink ourselves and look for people who share our taste.

In Medellín, realizing local coffee farmers had never tasted their own exceptional beans sparked a life-changing mission: bridging origin and cup directly by honoring the grower's craftsmanship in every single roast

One team controls the entire chain—origin buying through our own Colombian company est. in 2013, with 100% farm-gate prepayment, direct export, import, and 100% convection fluid-bed roasting powered by self-generated solar energy

My passion for gastronomy taught me to appreciate ingredients in their purest form, while discovering how human creativity can transform flavours. Coffee opened up endless possibilities for both.

We embrace coffee’s diversity without boundaries: from expressive terroirs to adventurous fermentations. Each coffee deserves its own interpretation, creating different sensory experiences for different moments and people.