It was a way of being disconnected from the outside world or just for the fun of it.

There are a lot of good Illustrators/artists that I really wanna work with, but I surely wanna work with Ever Meulen, Brecht Evens, or Paul Contryn.

I feel like I would have the same sort of mindset as them.

I met a lot of Illustrators I know and a lot of people I didn’t know, but I had a fun time there.

My coffee journey began in 2012 in Melbourne and I've been lucky enough to travel and make coffee in a few different countries since then.

After 5 years of living in Antwerp, where I started another roastery (Andy Roasters) with some friends, I moved to Girona and the idea for ambient coffee started to form.

We launched in June this year and we are enjoying every minute of it!

There is a lot of paperwork and things happen at a different pace.

Couple that with an 8-month delay on our roasting machine and we have learnt to take the obstacles in our stride!

Girona is one of the best places in Europe for cycling, running and sunshine, so it's great to spend time outside.

The farmers collect ripe cherries by hand and take them to the washing station in Gatina, where they are processed.

With four different varieties: Batian, Ruiru 11, SL28 and SL34.

It's a complex coffee, with notes of rose, black tea and raspberry, cooling with more vegetal flavours and scored 87 points at grading.

At home, I use a Moccamaster.

For this coffee, I've been using 45g for 1L of coffee, grinding it slightly finer than normal.

This brings out all of the complex flavors without overdoing it on the acidity.

It has a bustling old town center and a vibrant food scene.

You could also visit my coffee shop, Idle Hands, that I run with my wife, for delicious coffee and tasty food and go to my business partner, Jannik’s coffee shop: Oniria.

Pricing is becoming a pressure point for everyone.

We are trying to build relationships with a few key suppliers, where we can start to build discounts or offer savings on logistical costs.

We roast in small batches in our workshop, the Hangar 5 Café, where our community can see, smell and taste what we do every day.

For us, coffee is a craft, a story, and a way to connect people.

We work as close as possible to the producers, celebrating their work, their terroirs and their stories.

We believe specialty coffee should be transparent, kind, ethical and sensory, but also fun.

We roast to highlight clarity, sweetness and balance, and we always try to keep a sense of play and creativity in our work.

We love creating experiences around coffee: illustrations, collaborations, events, limited creations…

But behind that, we stay a very human-scale roastery.

We don’t want coffee to feel intimidating; we want people to feel welcome.

Piha is a place where specialty coffee meets joy, creativity and community.

At the beginning, we were exploring, testing, learning every day.

We still do, but with a clearer philosophy: let the coffee speak for itself.

Over time, we developed what we consider our signature as roasters: the ability to “disappear” behind the coffee.

Our goal is not to impose a roasting style, but to reveal what is already there : the terroir, the variety, the work of the producer.

We roast for balance and clarity, so the identity of the coffee comes forward naturally, without being overshadowed by us.

And of course, we’ve grown our community, which constantly pushes us to refine our profiles, our sourcing and our consistency.

Bordeaux is slowly building a real specialty coffee culture.

More cafés are opening, people are becoming more curious, and the city is beginning to treat coffee as something you taste, not just something you drink on the go.

We’re lucky to be part of a growing scene alongside pioneers like L’Alchimiste, as well as specialty cafés such as Moko.

And there’s a new wave of young coffee shops; Cascara, Môme, and others... bringing even more energy and diversity to the city !

We’re still at the beginning of the movement, but the momentum is real.

And we’re happy to play a small part in it.

It’s a peninsula with pine trees and sand dunes and oyster farms and sailing and surfing.

It’s quiet and picturesque.

Other than Josie Coffee, a small café/coffee shop that serves my coffee, there isn’t much of a coffee scene at all.

A few ideas: Seasonal collaborations: allow roasters to create small limited runs with lower margins but higher visibility.

More storytelling: interviews, behind-the-scenes, videos that add value without adding cost.

The most important part is the community; people subscribe because they feel connected.

Strengthening that connection adds value without adding cost.

Coffee is an agricultural product, a craft, a graphic art, an experience — and Jerry brings all of this together.

We’re honoured to be part of the November box.

Merci!"

We decided to combine our true passion for coffee and our careers to start Kolibri co-roasting and operating from our apartment with a small coffee production owned by Darius’s family that comes from the Nonna Anna farm in Costa Rica.

This is how the idea behind Kolibri was born: to offer exceptional coffee beans that have been sustainably harvested, carefully processed and ethically sourced, to offer you the right balance between aroma & flavor for a pleasant cup.

5 years later: Kolibri has its own roastery and that's where all the magic happens.

It was a pleasure for us to start the company co-roasting with another roaster in The Hague who taught us so much about the specialty coffee industry and shared his coffee knowledge with us.

We also had a colleague from Guatemala who guided us on quality control, cupping, and coffee roasting.

Darius loves espresso and Stephany is more into filter coffee!

We recommend visiting museums or the Forum, relaxing in one of its parks, attending the Noordenzon Festival, climbing the Martinitoren, visiting its market, or taking a boat trip during the summer.

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