Lorando & Morini

More About Lorando & Morini

Lorando & Morini operates legally as Coffee Roasting Lorando-Morini. The company is registered under KvK number 64137325 and establishment number 000032990103. The registered business address is Kiotoweg 133, units 25 and 26, in Rotterdam. More recent pages on the website also list Kiotoweg 135/133.

Origins and Background

The roastery names Dos as the founder and coffee roaster. His full name is not listed on the website pages reviewed. According to his own account, he worked for thirty years as a hospitality entrepreneur. For approximately twenty of those years, coffee played a significant role in his restaurant operations.

After selling his Rotterdam restaurant, Dos decided to focus entirely on coffee. He completed courses on origin, extraction, flavor development, and roast profiles. The exact year of the company's founding is not mentioned in the available information.

Roasting Method and Equipment

Lorando & Morini states that it works with small production batches. The roastery adapts the roasting process to the characteristics of each coffee, meaning it does not use a single fixed profile for all lots. The current range features two main profiles: medium-light and medium.

The described approach focuses on preserving characteristics associated with the coffee's origin. The roastery seeks a balance between acidity, body, sweetness, and aroma. It explicitly states that heavily roasted and very dark profiles are deliberately avoided.

A published customer review mentions a “Brobat” roaster. This likely refers to Probat, but the brand has not been officially confirmed. The model, batch size, and annual production capacity are also not publicly disclosed. Information regarding measuring equipment, software, and sample roasters is likewise missing.

Assortment and Origin

The webshop features single-origin coffees from seven countries: Brazil, Colombia, Costa Rica, El Salvador, Guatemala, Honduras, and Peru. Listed products include Brazil Yellow Bourbon, Colombia Supremo, and El Salvador SHG Washed. The roastery also sells L.M. Café — Espresso Blend, though the origins and ratios of this blend are not published.

A second Brazilian coffee is named Arabica Brazil Mundo Novo. This coffee comes from Mantiqueira de Minas and is grown at an altitude of 900 to 1,200 meters. Available packaging ranges from 250 grams to one kilogram. The selection also includes combined packages and three tasting sets.

Sourcing and Traceability

The roastery primarily uses Arabica. According to the website, Robusta is occasionally incorporated when a blend or flavor profile calls for it. The Colombia Supremo from Antioquia includes Caturra, Castillo, Typica, and Bourbon varieties. The coffee is grown at altitudes ranging from 1,200 to 2,000 meters and is washed and sun-dried.

This product lists a 2025 harvest. The origin is linked to small family businesses in Antioquia, without naming specific farms. The Honduras coffee comes from San Juan in western Intibucá. This coffee grows between 1,100 and 1,500 meters in altitude and is fully washed and sun-dried.

Lorando & Morini sources through suppliers who work directly with farmers and cooperatives. The names of producers, exporters, importers, and cooperatives are not published. Contract terms and the prices paid to producers also remain undisclosed.

Sustainability without measurable goals

The company does not claim that all its coffees are certified. According to the website, certifications are not the sole criterion for trade decisions. The selection process also considers transparency regarding origin and pricing. The development of a livable income, soil care, and biodiversity are also mentioned.

In addition, the roastery states that it chooses the most sustainable packaging possible and manages energy and waste. Measurable goals for emissions, energy use, recycling, or waste reduction are not published. Fairtrade, Rainforest Alliance, organic, B Corp, or ISO certifications are also not documented.

Sales, Hospitality, and Visits

Individuals can order coffee through the dedicated webshop, including subscriptions and sample packs. For business clients, the roastery supplies companies, hospitality venues, restaurants, and hotels. The wholesale page lists 5-kilogram bags and weekly volumes of 5 or 10 kilograms. Private-label production featuring a client’s own logo is also part of the offering.

The location on Kiotoweg functions as an active roastery. Dos notes that visitors can watch the roasting process and taste coffee. However, no fixed opening hours, menu, seating, or booking system are published. There is no documented permanent café or formal tasting room.

Team, Knowledge Sharing, and Public Recognition

Dos is the only publicly named employee. The website describes a small enterprise where he personally roasts, tastes, and selects the coffee. The size of the staff and any formal division of tasks are unknown.

The website provides information on freshness, storage, roast profiles, and brewing methods. For degassing, it typically recommends waiting seven to fourteen days after roasting. As a general guideline, coffee should be consumed within approximately four weeks.

Independent pricing, competition results, and trade publications are not publicly documented. The website does feature selected Google reviews, but these are considered consumer feedback. Regular workshops, public cuppings, and participation in coffee events are also not mentioned.

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