Paul and Frank Merkus started with a small Probat roaster and a dislike for mediocre coffee. There was no internet yet, a barista didn't exist, and latte was what you got when your girlfriend lived far away. They ignored the big coffee roasters and embarked on an adventure.

More than thirty years later, we are still roasting in Breda, now for hundreds of hospitality businesses, offices, and specialty stores, but with the same obsession as back then. Experimenting, tasting, starting over. The daily blend receives the same care from us as our most beautiful microlots.

We do what we promise and don't beat around the bush. That's how you build the longest relationships, and we have quite a few of those.