Circle of Beans coffee beans are slow roasted. We roast the coffee beans up to 200 0C in 15 minutes. This way, we roast the beans more slowly than usual, which results in a better development of the bean’s aromas.
100% Arabica
Origin: Peru, Nicaragua and Honduras
Taste: complex, slightly sweet, and fruity with a creamy aftertaste
Characteristics: 100% circular, Fairtrade, certified organic
COB blend
100% Arabica
Origin: Indonesia, Brazil and Colombia
Tatse: an intense, full body with notes of chocolate, caramel, and hazelnut
Characteristics: 100% circular
Your blend
Your own
circular private label
Prefer a different type of coffee or specific blend? We roast, deliver, and recycle your own private label on request, only 100% circular.
We make no concessions on taste. Our coffee is not only circular, but it also tastes excellent. Take the test. You have two options.
We organize a coffee tasting. At your office, or at our roastery. In one hour you can experience the difference in taste between your coffee and Circle of Beans slow roast.
The Arabica beans grow in about 70 countries around the equator on small and large coffee plantations. This also includes ‘our’ beans. The farmers wash and dry the harvest locally. This harvest is then sold to coffee corporations. A green coffee broker buys the collected coffee harvest and ships it to Antwerp. From there, the pallets of unroasted coffee are delivered to our roastery in Ede. So honestly, this process is far from circular. It’s not easy to change, but we’re working on it. We can see that dot on our horizon
Everything that happens afterwards with the coffee, the coffee grounds, the packaging, the transport, and everything that’s organized around it is 100% circular. Read more about the circle
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As far as we’re concerned, fair trade is only a very small part of the coffee puzzle. Of course, it’s great for farmers to enjoy a fair income. But if we want to continue to enjoy our coffee, more needs to be done. Much more. We believe in education on circular cultivation. For example, by placing fermenters in the countries of origin, on the plantations. This way, a farmer can convert the coffee pulp into electricity and high-quality fertilizer. If we manage that on a large scale, we will increasingly make the raw material chain locally sourced. No extra energy or artificial fertilizer will be needed. The fact that the farmers can earn a fair wage is a result of this process, not a goal in itself.
