We believe that seasonality is an underestimated factor in coffee. At Caffenation we strive to bring the beans during their peak season. This way you receive a fresher and more ...

 Why some of our coffees are called 'Rare'? In our Rare Coffee Series we highlight coffees that had something specific or unusual, at least for us at Caffenation. So what's 'Rar...

It's 2026 now. With a new generation of coffee personalities like Flatwhitefrank and Flatwhitejuan putting the Flat White back in the spotlight, it feels like the right moment t...

Yes, you heard me right. You need to visit our new flagship bar Caffenation ZUID. Well, at least if you're a coffee enthusiast.

Direct trade coffee is generally described as a sourcing model built on close relationships between specialty roasters and coffee producers. Instead of relying heavily on interm...

In the video below, Yaeko explains the cost breakdown of our most popular drink — the cappuccino — so you can see exactly where your money goes.

After several years of Geisha drought at Caffenation, 2025 marked a strong comeback for this remarkable variety.  For 2026, we continue along the same path but with the quality ...

Honey processing is nothing new in the specialty coffee world, but the differences between its various styles and names are less well known. That’s why we’re sharing this short ...

And here it is — our long-awaited list of favourite coffees from the past year.

There are times for coming, and times for going. Goodbye Mister LGB, and welcome Milk MAN.

Indonesia stands among the biggest and most uniquely characterful coffee origins in the world.

For this years' festive days we did select again two amazing coffees, one Peruvian washed coffee and one Ethiopian natural. 

With the Brussels Coffee Show just around the corner, we’re taking a moment to look both back and ahead at some unmissable coffee events for true coffee lovers. This week, the W...

Coffee: it’s hot, it’s delicious, and we look forward to it every day. But what about when coffee isn’t hot?

After hearing so many good stories about the Sonora farm and the country of Costa Rica in general, I finally had the chance to fly over with my family.

Crafting Blends at Caffenation: A Word on Mister LGB, Roast ED, and the Cape Town Blend

Say “Mexican food,” and you think Oaxaca. Say “Oaxaca,” and you get mezcal, mole, unforgettable cuisine—and yes, coffee.

What's a Geisha coffee, and why would we want to drink it? 

A few years ago, I started a blog series on key coffee origins but paused after covering Ethiopia, Kenya, and Guatemala. Now, I feel it's time to continue the journey and explor...

This year, I made my comeback to the cupping tables in Nairobi and Addis Ababa—and this time, I brought along a fellow coffee roaster, Joris. Joris has been part of the Caffenat...

It's no secret that decaffeinated coffee is gaining popularity by the hour. While we remain loyal to the Sugar Cane decaf Ethyl Acetate proces, we believe it's time to elevate t...

We are pleased to present the most beloved Caffenation coffees of last year, as voted on by our staff and owners.

Here we are with our annual Christmas coffees! This year, like last, we're proud to offer two exceptional washed lots. Instead of separate roasts for filter and espresso, these ...

Price increases are never welcome, but they’re often inevitable, with annual index rises typically around 2%. However, this year has seen an unprecedented spike i...

The two major global exchanges are ICE in New York (also known as the C market), which trades Arabica, and LIFFE in London for Robusta. The ICE and LIFFE set the price of coffee...

As we are part of this great coffee Transparency platform 'The Pledge' we like to explain what the Vision and Commitment is regarding transparency in our business.

As a coffee roastery we find that seasonality is one of the keys to a great fresh and consistent product. Approaching coffee as a fruit helps us understand how seasons work and ...

Ready for something new? At Caffenation we are launching drip bags in three colors, each representing a different origin or processing method. But how did we come up with the id...

Also interested in what Wouter has to say about his CT2 lever espresso machine? Then click on the link for our second You Tube podcast episode. Enjoy. 

When I was launching my coffee company in 2003 I needed a good name and concept.

Miss XX stands for 'Natural processed coffees', but there's more it now, so please welcome 'Funky Stuff'

After many years of making the Aeropress Championships more popular we think it's time for something new. Less Rules and More Fun were are main ambition, and the Camping Cup the...

When promoting around thirty single origin coffees every year and, as a lot of coffees resembling one another, it's hard not to loose track.  This raises some questions? Aren't...

Simple and fast foward, the TOP 5 coffees of the year (selected by all Caffenation staff).

After 6 months of Miss XX the pink colored bags are flying off the shelf and we can't follow buying and roasting new lots. Time for some more info on the upcoming lot called IDI...

'Time flies when you are having fun'! Yes it's five years already since we launched our Compostable Specialty coffee capsules.  A bit on the past, the current and the future.

In March of 2023 Jeff visited the farm of owner Grace Njoki Njage. 

For our 20th Anniversary we are picking up a 'Golden Oldie' by printing the original Mister LGB logo back on the info card. 

We think seasonality is an underestimated thing in coffee.

Very interesting video explaining what Specialty and Single Origin Coffee is all about, with some info on the price setting and advantages.

Blue is the newest baby in the Caffenation family. It's a bar we opened last weekend at Mechelsesteenweg 127 in Antwerp.

It's March and time to repolish our most beloved blends, the Roast ED and Mister LGB

Music has always been an important atmosphere maker in cafes, restaurants and coffee bars. And Caffenation is no exception to it.  That's why we decided to bring our music to t...

We have a yearly tradition to vote between all employees, the best coffees of the year. And there are two categories: Espresso & Filter.

After three misty years we are happy to orientate back on these two magnificent coffee countries, Rwanda and Burundi. 

With the end of the year coming, we all start drinking that bit more coffee. More work gets dropped on the agenda and has to be done, also for our girls Bogenna, Sofie and Nicky...

Et voila, an overview of our ambitions, in terms of coffee beans and blends, for the upcoming months.

Not the easiest of tasks to find coffee from an origin we never bought or roasted before. But we pulled it off and are glad to present you a first ever Caffenation Ugandan coffe...

Ready to follow us to the dark side?

In our Special Processing Series we are on the lookout for coffee processing techniques which are a bit different from the more traditional methods, resulting in surprising smel...