Charlie’s Coffee Maestricht

More About Charlie's Coffee Maestricht

Charlie’s Coffee Maastricht: humble beginnings, deeply rooted in Maastricht.

The story of Charlie’s Coffee Maastricht began with master roaster “Sjarel” back in 1993. In December 2019, he opened an independent micro-roastery on the Tapijnterrein—famously known as “the smallest coffee roastery in the Netherlands,” occupying a space of just 9 m². Due to permit requirements, the business moved to Het Bat in the city center in October 2021. This was followed by an expansion in the summer of 2024 with the opening of Charlie’s Coffee Wyck, located opposite Maastricht station.

As of 2025, roasting and direct sales take place at Gronsvelderweg 19 in Gronsveld. Additionally, a market stall is open every Friday on the Hoenderstraat from 08:30 to 14:30. This combination of a permanent location and market presence ensures a close and personal connection with their customers.

People and Structure

The founder, owner, and head roaster is “Sjarel,” also known as Charles Ubachs, as listed in local media and on the brand page. Jacqueline Ubachs is mentioned in reports regarding the 2021 relocation. Legally, the company operates as a sole proprietorship with KvK number 76068102 and SBI code 1083, “processing of coffee and tea.”

Roasting Philosophy and Assortment

The roastery operates on a small scale and batch-oriented approach, allowing for direct control over bean sourcing, roast profiles, and cooling. Every batch is cupped and only released for sale after approval. The selection caters to both espresso and filter coffee, with specific grind options for espresso, filter, moka pot, and cafetière. Processing methods, including natural, washed, and honey, are actively highlighted.

Decaf is given a prominent place through the Colombia “Tumbaga” selection, decaffeinated using the sugarcane EA process. This ensures that flavor preservation remains central, even for caffeine-free drinkers.

Signature Blends

“Son of Charlie”: Italian style, dark and espresso-focused.
“Charlie’s Cup”: full-bodied with a subtle sweetness.
“M19”: vibrant and spicy in character.
“W24”: smooth and balanced.

Single origins (recent selection)

Ethiopia Sidamo Gr.2, washed.
Indonesia Sumatra Mandheling Gr.1.
Peru Prosperidad Chirinos, washed.
Mexico Chiapas Fedesi, washed.
Nicaragua San Juan del Río Coco, washed.
Rwanda Kibrizi, natural.
Decaf: Colombia “Tumbaga”, sugarcane EA.

Origin and Relationships

The roastery emphasizes beans sourced from farmers and cooperatives that “fairly produce” and respect their environment. Transparency regarding origin is a priority, featuring named cooperatives such as Prosperidad Chirinos in Peru and Kibrizi in Rwanda. Formal long-term contracts, FOB prices, and annual transparency reports have not been made public.

Locations, Sales Channels, and Friends of Charlie

Alongside the roastery and pickup point in Gronsveld, direct sales take place at the Friday market. In the city, two hospitality spots are mentioned: Charlie’s Coffee Wyck opposite the station, opened in the summer of 2024, and Charlie’s Coffee Café in Annadal. Product sizes are available in 250g and 1kg, with grinding services tailored to the brewing method. Tea, gifts, and gadgets complement the coffee selection.

Wholesale and Partnerships

Restaurant Le Bon Vivant (“Le Bon Café”).
Boutique Hotel BE41 (“Damn Good Coffee”).
Preps Maastricht and Patisserie Noblesse Oblige.
De Jambrouwerij (Riemst) and Bananenboxer.
Logo design by Atteljee Rogee.

Community, Training, and Media

The roastery maintains a close connection with its customers, partly through local markets. In 2021, the calendar featured 'Coffee Cupping' workshops. Local media gave them a shout-out in 2020, including a vlog, while their status as the 'smallest roastery' gained significant traction that same year. Their relocation in 2021 and the opening in 2024 were also highlighted locally. There are no publicly reported SCA titles or national roasting awards.

Visit Maastricht emphasizes the community role and discounts for local associations at the Wyck location. This aligns perfectly with the brand's strong community-driven ethos.

Sustainability and Transparency

The brand promise is 'no empty marketing talk,' focusing instead on quality, transparency of origin, and small-batch roasting. A local collaboration with Beeing Pure resulted in 'Coffee Honey,' underscoring their regional approach. At the same time, public data regarding emissions, energy, or packaging is unavailable, and no third-party certifications are mentioned.

Operational details such as the type of roaster, batch size, and software used have not been disclosed. Information regarding import partners and logistics is also not public. For B2B, private-label roasting is mentioned in a business listing.

What this means for fellow coffee professionals

Small-batch roasting and consistent cupping support a steady quality across both blends and single origins.
The assortment covers a wide flavor palette, ranging from dark espresso to soft, balanced profiles.
Decaf via sugarcane EA provides a caffeine-free alternative with an emphasis on preserving flavor.
Available in 250g and 1kg bags, with grind options tailored to specific brewing methods, simplifying service for both hospitality and retail.
Private-label options are available, facilitating customized solutions for B2B clients.
The absence of sustainability metrics and certifications suggests that direct dialogue is necessary for procurement inquiries.

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