Caffenation isn't just a roastery—it's a philosophy. Since 2003, this Antwerp-based brand has been proving that specialty coffee can be accessible, authentic, and full of character all at once. Founder Rob Berghmans took a chance on something few in Belgium believed in: that light roasts and transparent bean origins could change the way people perceive and experience coffee.
Rob Berghmans founded Caffenation in 2003 out of a sense of defiance—he was tired of how people in Antwerp were making coffee without any love for the product or for those who drank it. He started as a small roastery and café with a clear mission: to bring lighter, more flavorful third-wave coffee to a city accustomed to dark roasts. Today, Caffenation has over two decades of pioneering work behind it, several cafes in Antwerp and a branch in Amsterdam, and hundreds of partner businesses across Europe.
Caffenation’s approach to coffee is built on three pillars: trust, warmth, and diversity. From the very beginning, they have worked openly and transparently—from bean to cup—only with people who share their values. For them, specialty coffee means coffee with a story—seasonal single-origin beans, no older than ten months from harvest, roasted in small batches so that each bean can fully express its character. The result is espresso blends with precise profiles and a wide range of filter coffees, dominated by African origins—Ethiopia, Kenya, Rwanda, or Burundi.
Today, Caffenation supplies over a hundred locations across Europe, and their roasters—including multiple medalists at the AeroPress Championship—ensure that quality is not a coincidence, but a system. The motto “One Drug, One Nation” is not just a slogan. It is the philosophy of a community that believes good coffee can bring people together.
Coffees from Caffenation
Pure chocolate, a basket of tropical fruit, funky
Rafael Aya
Caffenation200 hours of fermentation in an oxygen-free environment. This isn’t a coincidence—it’s intentional—and the result is just as wild and yet surprisingly clean as the name suggests.
Rafael Aya began working with specialty coffee in Timana, Colombia, back in 2010, at a time when the local specialty market was still finding its footing. Thanks to his diligence and focus on quality, he managed to sell a fifth of his harvest at a significantly higher price than neighboring farmers—and he hasn’t slowed down since. Today, he collaborates with the Belgian roaster Caffenation as part of a direct trade program that gives him unusual freedom: the coffee is processed directly to order, with parameters agreed upon in advance. This particular lot was created through anaerobic fermentation lasting over 200 hours—longer than is typical for washed processes. The result? A cup that initially surprises with tropical extravagance, but immediately soothes with its clarity and rich chocolate aftertaste. The Pink Bourbon from Huila retains its character despite how much “gas” was added to the fermentation.
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ÄŚistá ÄŤokoláda, košĂk tropickĂ©ho ovoce, funky
Rafael Aya
Caffenation200 hours of fermentation in an oxygen-free environment. This isn’t a coincidence—it’s intentional—and the result is just as wild and yet surprisingly clean as the name suggests.
Rafael Aya began working with specialty coffee in Timana, Colombia, back in 2010, at a time when the local specialty market was still finding its footing. Thanks to his diligence and focus on quality, he managed to sell a fifth of his harvest at a significantly higher price than neighboring farmers—and he hasn’t slowed down since. Today, he collaborates with the Belgian roaster Caffenation as part of a direct trade program that gives him unusual freedom: the coffee is processed directly to order, with parameters agreed upon in advance. This particular lot was created through anaerobic fermentation lasting over 200 hours—longer than is typical for washed processes. The result? A cup that initially surprises with tropical extravagance, but immediately soothes with its clarity and rich chocolate aftertaste. The Pink Bourbon from Huila retains its character despite how much “gas” was added to the fermentation.
This coffee is only available in our monthly subscription. Join us and discover new flavors every month!
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Floral notes, caramel, stone fruit
Azahar Decaf
CaffenationA decaf that holds its own alongside full-bodied single-origin coffees. The Belgian roastery Caffenation, based in Antwerp, proves that decaf coffee can be just as vibrant, clean, and distinctive as anything else in their lineup.
Caffenation is one of Europe’s pioneers in specialty decaf—they’ve been using the Colombian ethyl acetate (EA) decaffeination process derived from sugarcane for over a decade. But Azahar marked a new chapter. When this coffee arrived in early 2025, it proved that decaf doesn’t have to be a compromise. Imports are handled directly through the importer Azahar, which specializes in Colombian microlots from the Huila and Nariño regions—areas renowned for their clean, delicate profiles. The EA decaffeination process is natural and gentle: ethyl acetate is obtained through the fermentation of sugarcane, making it a naturally derived substance. The result is a washed coffee that retains all its clarity and transparency—no musty aftertaste, no papery undertones, just clean floral notes, caramel, and ripe stone fruits. Rob from Caffenation puts it simply: we want a decaf that can hold its own in a blind cupping. Azahar delivers.
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