It all begins with green coffee

Before releasing its aromas, coffee arrives at our roastery in its raw form: green beans, still unroasted, packed in large 60-kg jute bags. Each batch is assigned a unique number, ensuring full traceability all the way through to sale.

The beans are then dedusted, sorted, and weighed before being stored in one of the 32 cells of our preparation station. Each cell corresponds to a specific grade or origin (country, bean quality, size, variety, etc.), which will later be blended according to our recipes. Two silos allow for loading and unloading the batches, ensuring a continuous, perfectly traceable flow.

Recipe preparation

Drawing on the expertise and heritage of our brand—and above all, a finely trained palate—Michel Liégeois creates unique coffee recipes. He then places a precise order for the beans required to craft each one.

Before shipment and upon arrival of the beans, a sample is taken and taste-tested by Michel to confirm its quality before production begins (this is the cupping session). The flavour profile of the beans sometimes leads him to fine-tune the recipe to better suit their characteristics.

Each recipe is recorded in our software system. This allows every batch to automatically “call up” the exact ingredients required for its composition. Two approaches are possible:
​​​​​​​• Blending before roasting, by proportionally releasing coffees from each cell according to the recipe.
• Roasting each origin separately, to reveal its best aromatic profile, before blending.

Roasting: the heart of our craft

Our new installation makes it possible to roast each coffee separately and blend them afterwards, bringing out the very best of each variety. It also recovers the heat produced during roasting: up to 170°C is reinjected into the system for the next roasting cycle. A concrete way to consume less energy without ever compromising on taste, while significantly reducing energy consumption. This approach fully aligns with our CSR policy aimed at lowering CO₂ emissions.

The selected beans are fed into the roaster drum, which can produce between 400 and 500 kg per hour. They gradually rise in temperature through hot air, without ever coming into direct contact with the flame. Depending on the recipe, temperatures reach between 200 and 210°C. Once roasting is complete, a cooling system immediately stops the process to preserve the aromas.

Bean sorting

A European first: our installation is equipped with an optical sorter. This machine digitally scans the beans, analysing their colour and shape pixel by pixel. It removes any beans that fail to meet our quality standards, such as broken or immature beans. Nothing is left to chance.

The perfect beans are then transferred to the discharge silos before heading straight to packaging. Everything operates on a just-in-time basis: nothing lingers, nothing is wasted, everything is optimised.

Packaging

The coffee is weighed and bagged directly, whether ground or whole bean. Ground coffee first passes through a high-end grinder, with particular attention paid to grind size to ensure optimal extraction at home.

During packaging, the bagging machine guarantees optimal preservation thanks to multiple protective layers and a degassing valve that shields the coffee from oxygen. Each pack carries the batch number assigned at the very beginning, ensuring complete traceability. Finally, its weight is checked before being packed into shipping boxes. The same care is applied from green bean to finished pack.

Tasting

Our packs then make their way to you—via our boutique, your workplace, your supermarket, or your favourite Horeca establishment.

That’s where all our work truly comes to life: when you open the pack and the first aromas escape, then with the first sip, as flavours unfold and elevate your moment of pause. The choice of origins, the selection of beans, respect for recipes, mastery of temperatures, and attention at every stage—all of it is reflected in your cup.

A coffee that’s fair in every sense of the word. Not just a coffee, but the result of Belgian craftsmanship and an unwavering passion since 1955.

Don't ask for a coffee, ask for Charles !