This month, we’re taking you to Belgium, a country where, not so long ago, coffee stepped out from the shadows of chocolate and beer. Our set comprises of some of the brightest coffees by the most exciting roasters in the country, who also happen to be our trusted friends too. November is a Belgian bonanza of beautiful beans!

(Brussels, BELGIUM)

Boo! Modern Coffee is a vibrant new roastery bringing fresh energy to Brussels’ coffee scene. Founded in 2024 by Benjamin and Benoit, it was created to make specialty coffee more welcoming and less intimidating. Their “modern” approach blends playful design, honest storytelling, and carefully sourced beans roasted to shine as both espresso and filter. At the heart of Boo! is a focus on people—working transparently with producers and sharing coffee in a way that feels inclusive and fun. Whether you’re a coffee enthusiast or just curious, Boo! offers a warm, approachable experience full of flavour and heart.

In our previous collaboration, Boo! was voted BEST COFFEE in 2024 by Coffee Club members for their Colombia Thermal Shock ‘Anibal Diaz.’ This time, we’re thrilled to share a natural Colombia Pink Bourbon with caressing sweetness, gentle as a summer breeze, and an easygoing, delightful mouthfeel.

(Antwerp, BELGIUM)

Rush Rush Coffee Roasters is a warmly vibrant café and roastery based in Antwerp, founded by Simon and Nanigui. They share a passion for “things that taste damn good,” aiming especially for light roasts that let fruity, floral flavours shine. Their café, nestled in Zurenborg near Lange Altaarstraat, feels cozy and inclusive—perfect for mulling over carefully brewed coffee. Rush Rush also puts strong emphasis on traceability, seasonality, and working with beans selected for taste as well as ethics. With welcoming vibes, excellent coffee, and tasty snacks, they make Antwerp a little more delicious.

In our previous collab, the Colombia thermal shock–washed ‘Alex Bermudez’ took 3rd place in BEST COFFEE at our Coffee Club 2023 survey. For our second outing, we selected a sweet, delicious anaerobic Ethiopia. Stone fruit, marzipan, and a cake‑like body make it a true delight!

This exceptional anaerobic coffee hails from the remote Uraga district in Guji, specifically the Haro Wachu kebele, where a dedicated washing station crafts natural, washed, and anaerobic coffees. Grown at breathtaking altitudes of 2250 meters and above, this lot reflects Uraga’s fertile soil and lush forests.

The fully ripe cherries are added to special bags then covered & packed tightly. Oxygen is taken out using sacking/vacuum machines, after around 18-24 hour of anaerobic process. Cherries are fermented for 4-15 days, until the pressure forces the flavours of the juicy mucilage into the coffee beans. When the process is done, the red cherry colour turns yellow. Once carefully removed from the tank, the coffee is dried for 15-18 days on African drying beds.

(Brussels, BELGIUM)

Since its founding in 2012 by Belgian Cup Tasters Champion Jens Crabbé, MOK Coffee has roasted some of Belgium’s most-loved specialty coffees. Based in Brussels (Dansaert) with a leafy spot in Leuven—and another opening soon—MOK has become an international name, leading Belgium’s specialty coffee scene. They put purity, clarity, and strong relationships with farmers at the heart of what they do, and their uncompromising dedication to quality has earned them a reputation as one of Europe’s finest roasters.

MOK is providing us with a very special anaerobic Indonesian coffee. It’s rare to come across an Indonesia this good, so well done to the MOK team! Expect bright, sharp notes, sticky fruit sweetness, and a clean, lingering finish for a stunning coffee experience.

Central Sumatera Coffee (CSC) is a coffee producer and processing site in Sumatra founded in 2015 by Enzo Saudi Hutabarat. It’s located in the village of Bener Meriah, Aceh, at 1300 to 1400 masl and boasts more than 500 ha of plantation, plus the only drying facilities in the large region.

For this lot cherries are put in plastic fermentation tanks with no added water or yeasts whatsoever. They are then sealed hermetically for 3 to 5 days, depending on the outcome of pH readings. Once the fermentation process is over, cherries are removed from the tanks and laid out to dry in greenhouses where possible and under covers when laid out bare. CSC are the only coffee producers in the region with drying facilities (most producers dry coffee in the streets).

(Leuven, BELGIUM)

Replica Roasters is a passion-driven coffee company in Herent, near Leuven, founded by Jasper De Elerck and Ester Visker. Together they bring nearly twenty years of experience in food and coffee, focusing on consistency, flavour, and authenticity—roasting only the beans they love. Replica leans toward bright washed coffees and clean naturals, steering away from boozy or over‑fermented profiles. Sustainability guides their work: they roast on an electric Stronghold S9X with renewable energy and build fair, lasting relationships with producers.

We’re thrilled to feature a remarkable coffee from Uganda—an origin that doesn’t often win us over. The varietal has Kenyan roots, yet Uganda’s soil gives it a singular expression. Expect green plum, Assam tea, and a sweet, buttery finish.

The Lunar Coffee Washing Station was established in 2021 in the Rwenzori Mountains of Western Uganda. Lunar Coffee purchases SL28 variety coffee directly from farmers. The station itself is Located in Kirabaho, Kitswamba sub-county, Kasese District.

All coffees are picked at 18-24 Brix, floated, and hand sorted to remove visual defects. The cherries are then pulped and dry fermented for 18-24 hours. The coffees are then soaked for 8 hours with the water changed around the 4 hour mark. The coffee is then washed in channels and dried on raised beds for 13-15 days.

Replica says: “Coffee from Uganda has historically been either of lower quality or very fermentation forward and pretty boozy. But we were pleasantly surprised by this washed SL28 and is by far our favorite!”