History you can taste

Specialty coffees  roasted at be-MINE

A coffee roastery in Beringen's old mining site

Even though it may not sound like it, Charbonnages de Beeringen is coffee.

Artisanal coffee, home-roasted in be-MINE, the historic mining site in Beringen. In fact, we found a place in Collection Building North. That building owes its name to the gigantic engine in the middle of the building that operated one of the four lifts. Our retrieval building is right below the pithead on which Charbonnages de Beeringen is emblazoned.

Like many small coffee roasters, we focus on roasting specialty coffees: coffees selected for their flavor and roasted to bring out the best aromas. So, a connoisseur will come to us. However, we are not purists where only the real die-hards (with deep pockets) can go. Anyone who loves a good coffee will find what they want at 'the Charbonnage.'

Roasting in an old mine building


With our location in mind, Charbonnages de Beeringen was the perfect name. An additional argument: we have arguably the biggest (and undoubtedly the heaviest) sign in our country. The northern shaft buck of be-Mine bears our name at the very top.

Meet Gust

At the heart of every coffee roasting plant is a coffee roaster. Ours officially has Giesen W6A. We call him Gust. We think he looks fantastic. Admittedly, it fits perfectly into the historic, industrial surroundings of the collection building. So well, in fact, that one visitor thought he belonged to the original installations of the collection building.

It looks authentic (and is) but is simultaneously equipped with top modern technology. We can simultaneously monitor and adjust all the fire parameters on a screen. If we wanted to, the computer could even roast the beans independently once we demonstrated it. But we'd instead not do that. What we do ourselves, we still do better. We can roast 6 kilos of beans per batch in this delicious Dutch-made machine.

Discover the beans we are currently roasting

We currently offer four varieties. New varieties will certainly be added over time. And perhaps old ones will fall off. Sometimes, they will be temporary suggestions in limited editions. The suggestions that are well-liked and whose larger volumes of beans we can get our hands on have a chance of ending up in the permanent range. But the stayers may also vary. After all, beans are a natural product, and, like grapes and wine, the flavor will not be the same every year, if only because weather conditions change.