Roasteries / Alma Café
Alma Café
Nivelles, Belgium
Alma Café is a specialty coffee roastery in Nivelles, Walloon Brabant, founded by Margaux and Maxime. Margaux’s family roots are in Venezuela, a country with a rich coffee past that has long sat outside the specialty scene, and the couple set out to give it its place back: they buy directly from around 15 partner farms in Venezuela and Colombia — mostly via the green importer Origin2U — and roast every lot in their own atelier in Nivelles. “Alma” means soul in Spanish. The boutique-torréfaction on Rue Louis Braille sells the range over the counter and hosts coffee workshops (origins, extraction methods, roasting, Le Nez du Café). Alma is a certified Belgian Artisan and supplies 180+ professional clients. Source: almacafe.be.
13
coffees
Belgium
base
Location
Alma Café
Rue Louis Braille 10, 1400 Nivelles, BelgiumMon–Tue: closed · Wed–Fri: 10:00–18:00 · Sat: 10:00–16:00 · Sun: closed
Coffees
13 coffees
A peaberry (caracolito) lot from Luciano Noguera’s Santa Teresita farm in Capurí, Mérida — a single round bean forms in the cherry instead of two, which Alma says concentrates the nutrients and roasts more evenly. Washed, harvested November to February, medium roast for a balanced cup of caramel, almond and pear. Source: almacafe.be (roaster’s own copy).
Caramel, almond, pear
Caripe is a natural Typica mutation only officially recognised by World Coffee Research in 2023 and almost never found outside its home region. This honey-process lot comes from Carlos César Ávila’s Hacienda Cocollar in the Caripe highlands of Monagas. Omniroast for espresso, moka pot and filter: round and indulgent, with nougat and macadamia. Source: almacafe.be (roaster’s own copy).
Nougat, macadamia
A sugarcane decaf grown by more than 240 families of the NASA WE’SX indigenous community in Planadas and Gaitania, Tolima, and decaffeinated in Manizales with ethyl acetate from sugarcane — no chemical solvents. Certified organic before decaffeination, with lab tests showing no pesticide residue. Omniroast, balanced, with cane sugar and berry notes. Source: almacafe.be (roaster’s own copy).
Cane sugar, berries
A charity blend created with Taiwanese roaster Ashton Huang of Ritrovare Coffee — Alma’s guest during World of Coffee — with green coffee from Origin2U and help from José Goliot. 100% of the €20 price goes to two associations working in Venezuela: Hogares Bambi (vulnerable children and young people) and Alimenta la Solidaridad (material aid to affected families). Source: almacafe.be (roaster’s own copy).
Washed Red Bourbon from Hacienda San José in Aragua, run by Evelin Escalona with her husband Leopoldo Yanes as part of their Casa de Paya project, which uses coffee as a social and economic lever for the region. Harvested October to December; a medium roast with character, suited to espresso. Source: almacafe.be (roaster’s own copy).
The signature lot of Carlos César Ávila’s Hacienda Cocollar in Caripe — a mix of Typica Criollo, Caturra, Catuai and Bourbon, pulped natural, harvested November to February. A light, gentle roast with fruit, cacao and honey, for any time of day and any brew method. Source: almacafe.be (roaster’s own copy).
Fruit, cacao, honey
A seasonal blend of Typica and Bourbon from the Asociación Las Trojas, smallholders in remote, misty valleys of Henri Pittier — Venezuela’s oldest national park — reachable only after a two-hour walk; the sacks come down by mule. Hand-picked and washed on site. Omniroast for espresso or filter: almond, honey and a touch of blueberry. Source: almacafe.be (roaster’s own copy).
Almond, honey, blueberry
A natural Typica/Bourbon from Hacienda La Unión, part of the Casa de Paya estate in Aragua run by Leopoldo Yanes and Daniel under agronomist Richard Cabrera; Alma has supported the project via Origin2U since 2024. Offered in two roasts — light for bright acidity and florals, medium for more sweetness and body. Apricot, red fruits, caramel. Source: almacafe.be (roaster’s own copy).
Apricot, red fruits, caramel
A washed Supremo grown by Luz Andrea Cabrera López at Finca San Germán in Huila — “Las Chicas” (“the girls”) honours women coffee producers. Light roast, recommended for filter, AeroPress and French press: chocolate, hazelnut, pear and honey. Source: almacafe.be (roaster’s own copy).
Chocolate, hazelnut, pear, honey
A 100% Arabica seasonal blend honouring producers Carlos César Ávila (Hacienda Cocollar, Venezuela) and Jhon Sambony and Heliodoro Castillo (Santa Bárbara, Huila, Colombia). A darker medium roast for espresso and moka pot: orange, caramel, almond and cacao. Source: almacafe.be (roaster’s own copy).
Orange, caramel, almond, cacao
A blend made only from Venezuelan coffees, with fruity and floral notes and a soft, delicate cup — designed for gentle methods like V60, percolator or batch brew. Source: almacafe.be (roaster’s own copy).
Fruity, floral
An ultra-limited Yellow Catuai micro-lot from the cloud forests above Caripe at Hacienda Cocollar, red-honey processed for a clear, syrupy cup with soft tropical notes and a silky finish — best as filter. Named after the Venezuelan sylph, a long-tailed hummingbird native to the same mountains. Source: almacafe.be (roaster’s own copy).
Tropical fruit, delicate acidity, silky finish
Washed Typica Criollo from Alfredo Andrade’s Finca La Lomita in Mérida, grown with organic-only inputs; Alfredo followed his father into coffee farming. Harvested October to December; a medium roast with character, recommended for espresso or moka pot. Source: almacafe.be (roaster’s own copy).