Rum Baba Coffee Roasters

This coffee has earned its place as a true classic in our line-up, and for good reason. It brews consistently and easily, delivering a smooth, creamy body with gentle acidity. Ideal for those who prefer a darker roast without sharpness.

Sidney Portilho must be no unknown name to those who’ve been with us for a while. We love his consistent quality and experimental edge, providing us with both classically profiled pulped natural lots and funk bombs like this anaerobic Arara. A variety you seem to see a lot from Brazilian farmers nowadays.

The specialty fanatics among us who've been around for a while know: we were really into that fruity cup profile with blueberries and citric notes. As the industry evolved into what makes it so lovable today, so did experimental processing methods: from Natural, to Anaerobic, to Thermal Shock, co-fermentation and what not!? The fact that farmers from small villages such as Bruselas are coming up with innovative processing methods you’d think only lab technicians could pull off, shows us what makes coffee like this special. A delicious example of how co-fermentation can be both balanced and elegant.

After last year’s success of the first decaf in our Liquid Diamond range, we knew we couldn’t settle for less, so we searched day and night for a partner to make it happen again. This coffee has been so loved that tracking it down felt more like a treasure hunt than a sourcing job. Wilton’s coffees are so distinct you could spot them blindfolded. His signature shines through even after sugarcane decaffeination, leaving a cup that’s anything but “just decaf.” So go ahead, have that extra cup before bed, but be careful not to brew it all More info bellow

Another great coffee by Colombian cuptasters champion Marlon Rojas, who used bits of passionfruit and cholupa in a complex co-fermentation process to create a bursting yet gentle palette of orange Blossom, passionfruit and Mandarin. This variety gets its name from the papaya-like shape of the coffee cherry, which makes it harder for pests like 'broca' to reach the core, a natural defense mechanism developed through mutation. Similar to other upcoming varieties like Pink Bourbon and Ombligon, it wouldn’t be surprising to see Papayo on more competition stages in the coming years.

Indulge yourself in the Dutch cold season with this special edition coffee. Think of the comforting aroma of pepernoten and fresh-baked cookies, the warmth of home after a rainy bike ride, and evenings spent by the fireplace. Notes of warm spices and stewed apples pair perfectly with your favorite fluffy sweater, a cup made for the coziest moments of the season.

Bright and tropical, delivering a clean yet festive punch that we absolutely love. Grown by Mathias Manghy and his son Johel at Hacienda San Isidro, it has been a beloved part of our lineup for several years. Each harvest brings remarkable consistency in quality and flavor, thanks to the ideal climate, rich soil, perfect altitude, and the meticulous care taken during picking and processing. The anaerobic processing adds a unique depth to this already vibrant typica.

Decaffeination of coffee takes place after the (green) coffee is fully processed by the producer and before it enters our roastery. Most common and traditionally, decaffeination takes place by using synthetic chemical solvents. Which is effective but less favourable because of the environmental impact. This decaf is locally decaffeinated in Colombia following the Sugar Cane process method. The Sugar Cane Process uses a natural by-produce from sugar cane (fermented molasses) as a solvent to extract caffeine. Sugar cane is an important crop growing in the area which makes it an ideal choice for decaffeination of local grown coffee. How Sugar Cane decaffeination works Coffee beans are steamed for 30 minutes to open and enlarge cells They are then rinsed for 10 hours with an EA (Ethyl Acetate) solvent derived from Sugar Cane. This removes the caffeine particles within the bean The solvent is drained away Beans are steamed again to remove any residual solvent Finally they are dried to reach the original moisture content With selecting high quality beans from Finca El Vergel, locally decaffeinated at origine and without synthetic chemicals, we believe this decaf is a great alternative to your regular coffee. Great in taste and with care of the environment

High-grown & full of character Most Sidama coffees grow between 1,800 and 2,200 masl, but this lot is grown at an impressive 2,350 masl. That extreme altitude means slower cherry development and heightened flavor complexity. Expect funky acidity and the layered profile African coffees are so celebrated for. Grown by 500 smallholder farmers in Bona Zuria, this lot captures character high-altitude Ethiopian coffees can deliver.

Profile: Floral, Stonefruit, Orange (44 collaborating Farmers of Daanisa farmers’ group) The connection between this coffee's name and its high level of fruitiness has everything to do with the native, umbrella-shaped tree named Daanisa, which covers most of the coffee trees in this region from direct sunlight. Creating its notable floral flavors with sweet stonefruit.

An experimental micro-lot from an area soaked in old traditions and coffee culture. A standout Ethiopian (anaerobic) natural-processed coffee, complex, fruit-jammy, with a touch of classic Ethiopian funk.

If you’re looking for a reliable companion in your cup, the Guatemala Classic is your go-to. With bright notes of red apple, smooth cacao richness, and a touch of natural cane sugar sweetness, this coffee feels like a steady element in your day. Delightfully versatile, it shines beautifully black, blends smoothly with (plant-based) milk, and adds a flavorful twist to your favorite coffee cocktails. Though seasonal, this Guatemala is a trusted, comforting staple that always holds a place in our lineup. Beloved for its consistent, soothing cup.

Profile: Toffee, Milk Chocolate, Dried Fruit Guayabina from Honduras returns. A comfy coffee for the dark Mornings and cold afternoons. Sip it with a blanket over your knees and your Baffies on your feet.

Twice a year, new lots from Indonesia find their way to us. Previously, sold out in no time & we couldn’t resist bringing back this lot from the Rukun Saudara Cooperative. Their Co-op is located in the area of Kerinci Jambi on the Island of Sumatra. Indonesia has a strong coffee production heritage and a thriving coffee consumption culture, which has led to a dynamic wave of innovation within coffee production. Something definitely noticeable in this cup; It combines all the best characteristics of Indonesian beans with notes of spices, pleasant acidity, and a touch of tropical fruitiness. Loved by many of you and an absolute favourite among our team too.

After two successful blend editions, we put on our Lab jackets again to craft something wild and fruity. By roasting and blending innovative processed coffees, each component adds its own punchy character, twisting through the cup like a tropical kaleidoscope, bright, layered and full of surprises. A cup bursting with personality and excitement.

We called this cup the undefeated king of clean and smooth coffee before. So you better reckon we are well excited for its return! The Gichathaini washing station is located in Kenya’s most loved coffee region: Nyeri. Owned and operated by the award-winning Gikanda Farmers Cooperative Society, this is a special treat for all the Kenya lovers out there. Expect a sweet & juicy, acidic berry profile.

Kokobe from the Aricha Washing Station. Around this station, you’ll find some of the region’s most vibrant coffee forests, where approximately 1,500 coffee growers earn their income producing tasty lots like this one. In your cup: Ripe and juicy blueberries with chocolate and caramel elegance. Comfy Ethiopia Natural at its best.

Farms: Blend of crops from five regional farms A new member in our Classics line-up: Marafiki Blend is named after the local Swahili word for ‘friends’. It’s a regional blend made up of crops from producers in the Meru area, on the slopes of Mt Kenya. Marafiki is a daily driver, your everyday friend, meant to be shared. Casual yet versatile, with a distinct Kenyan character. More info about this coffee below!

Blend: 70% Guatemala + 30% Ethiopia Natural This blend forms the solid foundation of the Rum Baba family. A timeless classic with a slightly more developed roast than usual. It marries the steady, comforting sweetness of Guatemala with the bright, exciting fruit notes of Ethiopia. Carefully crafted to be well balanced, versatile, and effortlessly enjoyable, this coffee is a true crowd-pleaser. If you’re just beginning your specialty coffee journey, this blend is the perfect place to start. It’s approachable and reliable, helping you discover the joys of nuanced flavors without overwhelming the palate. And even as your coffee knowledge grows, this blend remains a faithful companion. Always ready to deliver comfort and excitement in equal measure. **We see blends as seasonal stories that evolve. The components may shift throughout the year, but the spirit of this classic blend remains