The Belgian specialty coffee scene has grown remarkably in recent years, transforming the country from a land known primarily for its beer and chocolate into a hub for coffee connoisseurs. A new wave of independent roasters and cafés has emerged, and are gaining international recognition for coffee excellence. Belgium for its size is buzzing with activity, making it a vibrant destination to visit time and again!

(Brussels, Belgium)

Mok Specialty Coffee Roastery & Bar, founded in 2012 by two-time Belgian Cup Tasters champion Jens Crabbé, sits in Brussels’s artistic district and is one of Belgium’s top micro roasteries. Roasting small batches to ensure every bean gets the royal treatment.
Mok is all about building lasting relationships with coffee producers, and have been doing so with passion for many years now. With locations all over Brussels and Leuven, they serve up a coffee experience that’s not just thoughtful, but with sophistication and style too.

We’re so excited to include an Ecuador coffee from their exceptional White Label range. Expect a rare combination of delicate and floral essence, a mild acidity and a smooth and a velvety texture.

(Antwerp, Belgium)

“Rather than a person, Andy is a philosophy: seeing the art in everyday things.” In their words, coffee is consumed daily by so many people and is often not valued for its amazing flavours. And that’s where they come in - Andy tries to get coffee’s true identity to a wider audience following a unique 3 word phrase for their approach to coffee: ‘Digging, playing, understanding’. They constantly strive to cup and dig until finding gems. They play around with the coffee to roast and brew to perfection and finally by continuously learning and educating they stay sharp and on the ball.

We at The Right Roast are pretty much in line with their motto and are happy to work with people that share the same passion we do. For our set Andy has given us a really beautiful Ethiopian coffee. Incredibly delicate yet really sweet apricots make this a truly sublime coffee experience.

The coffee comes from the Chelbesa station to which around 672 farmers contribute, situated in SNNPR, Ethiopia. The contributing producers grow and cultivate mainly the local 74158 & 74112 varieties at an altitude of between 1950 and 2200m.

The coffee is floated and sorted before getting pulped, Chelebsa uses the water saving eco-pulpers to remove the skin to get to the parchment coffee. Next, they remove mucilage by keeping the parchment coffee in a fermentation tank for two or three days. Afterwards, the coffee is placed in a soaking tank for 12h then put on a raised bed to dry for 7-10 days. They sort through the dried coffee to find any beans that have been damaged, and send the good ones to a warehouse for dry processing. Finally, it is packaged and ready to sell.

(Brussels, Belgium)

One of Belgium’s newest coffee roasters, Boo! arrived in 2024, bursting onto the scene with a roastery in Brussels (Anderlecht), nestled in a quirky COOP building – a revamped factory dedicated to boosting small businesses. “When we dreamt up Boo!, our mission was as clear as a freshly brewed cup of coffee: we wanted to redefine what Modern Coffee is all about!” For Boo, that means making their brand and brews as friendly and inclusive as possible. Also, when they team up with coffee producers, Boo! is all about cutting out the middleman and forging direct connections, and we’re so impressed by their top notch coffee offerings from the get-go.

We’re delighted to have one of the elite ‘Gems’ range coffees, with sparkling sour candy notes and totally unique Colombian thermal shock washed coffee.

Aníbal Díaz Plazas has a very important role in the Los Nogales farm. He is directly responsible for the quality of the coffee and is in charge of the sensory evaluation of all the research in fermentation processes.

The cherries go through a thermal shock process by being immersed alternately in hot and cold water. The purpose of this process is to release glucose and pasteurize to eliminate unwanted micro-organisms. The pulp is then removed and the sugars obtained from pressing the coffee husks are added, this increases the complexity and sweetness of the coffee. A pre-ferment, similar to sourdough used in bakeries, is added to the tank to start the fermentation for around 90 hours. The coffee is then sun-dried for a period of 15 days and then placed into barrels that were used for beer making. This will help create additional flavor nuances.

(Leuven, Belgium)

Replica sprang to life from their passion to do things their way. “With Replica we want to create a playground to share our passions with you”. Replica is new to the scene and just celebrated their first birthday, but the founders, a couple Jasper and Ester, have 20 years of industry expertise together and they know what they like and how to do it. They emphasise consistency in quality, aiming to deliver premium coffee mainly focused on clean washed beans, having the lowest possible impact on the environment while positively affecting coffee producers' lives. They prioritise working with trusted suppliers too, opt for fossil fuel-free roasting by using Stronghold roaster.

They have provided us with an amazing anoxic washed Burundi bursting with gorgeous fruit notes, it truly celebrates what is so magical about this origin.

The water pillow anoxic process, enriches the classic Burundian taste profile with a fruit forward layer, making this a super complex yet balanced coffee. Izuba meaning “sun” in Kirundi, is located in the Kayanza Province. The Izuba washing station is set close to a nearby river, providing a vital and regular freshwater source for coffee processing. The station is situated near to the Kibira national park, where the soil and climate are paired well for fantastic coffee production.
The water pillow anoxic process was developed by Miguel Fajardo Mendoza from Raw Material at El Fenix in Colombia (coffee no.4 in our England edition). This process aims to simplify the now complicated fermentation techniques while making them accessible to anyone wanting to improve the quality of their coffee.