The Roaster ManifestoLive

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

Discovering specialty coffee in 2014 changed my perception of coffee forever. I stopped seeing it as just a drink and began to understand the people, craftsmanship, and decisions behind every cup.

I don’t see roasting, brewing, and service as separate parts of coffee. I see one connected system where every decision shapes the taste, and every person shapes the outcome.

The Ethiopian Haru (2021), from our Essentiel range, blew us away. Far from the most prestigious varieties, it proves that emotion takes precedence over scoring: perfection is simplicity.

Breaking stigmas of origin as independent roasters The Mexican Gesha on our menu defies conventions: quality knows no borders. Let's taste without prejudice — beauty emerges where you least expect it.

Bringing the farmer Félix Torres to London to meet customers drinking his single-origin coffee for the first time transformed and embedded our philosophy, proving scale and human connection can truly coexist.

Our direct-trade model, vertically integrated business, and genuine celebration of Colombian culture - delivering exciting coffees with full traceability and true hospitality. Every cup is an invitation to experience a little of Colombia.

On a long drive from El Salvador to Honduras, a veteran coffee buyer told me how the country changed: politics, farmers’ struggles, the love of the work. Coffee became people.

I started behind a café bar in Toronto. It taught me hospitality means noticing before anyone asks: the regular’s usual underway, the nervous guest given time. Great service feels invisible.

Our family’s traditional coffee business shaped me, but discovering specialty coffee while studying in New York inspired a new perspective, and HERZ, the brand, my father and I created.

Our family is involved, and our team puts their heart into everything they do. We grow humbly, build lasting partnerships with customers and farmers, and understand coffee from bean to cup.

A single coffee cart in Kyiv, and the same faces coming back every morning. That's when we understood: great coffee builds relationships. Everything we've built since started there.

Real specialty cold brew that lives a year on the shelf: specialty arabica cold-steeped for 12 hours, canned on our own line in Kyiv. Café quality, no fridge needed.

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.