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Man Met Bril

Rotterdam-based roaster Man Met Bril Koffie demonstrates how transparency within the roasting process fosters a strong identity and direct supply chains, driving both quality and growth. Through the Coffee Hotel, they offer roastery training and events, while their blends and microlots deliver distinctive flavor profiles. Mentorship and R&D accelerate the process of learning together.

Man Met Bril Beans

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More About Man Met Bril

Introduction
The Rotterdam roaster Man Met Bril Koffie shows how craft, transparency, and design reinforce one another. Their story serves as a guide for entrepreneurs, buyers, and baristas looking to push boundaries. Read on for concrete lessons, data, and real-world examples.
From arch to beacon
The brand originated in Rotterdam and was founded by Paul Sharo; the name literally translates to 'man with glasses.' The first roast took place under the Hofbogen, starting with a single railway arch. In just over ten years, this grew into four arches and a permanent fixture in the city.
The company has been a key player in Rotterdam's specialty scene since 2009. By January 2015, they served approximately fifty wholesale clients, focusing entirely on the local market. This hyper-local phase built a loyal foundation and a recognizable flavor profile.
Transparent roasting as a strategy
At the Coffee Hotel, the roastery is positioned in the center of the room, putting the process on full display. Guests can watch sample roasting, cuppings, and the fine-tuning of roast profiles. The adjacent brew bar allows visitors to taste the differences between roasts immediately, providing instant feedback.
Residents and staff conduct iterative cuppings for every step toward production. The Residency pairs participants with a head roaster for mentoring. In this way, knowledge grows while quality increases measurably.
Signature flavors and pricing
Blendy Blend combines Brazil and Ethiopia, featuring Pedra Negra and Hambella as producers. The goal of the blend is a consistent taste despite seasonal changes—think chocolate, caramel, and creaminess. A 250g bag costs €11.00.
Iron Lion comes from Sidama Bensa in Ethiopia, featuring Heirloom varieties grown around 1,800 meters. Tasting notes include chocolate, berries, and dried flowers. This coffee was developed in collaboration with Daye Bensa and The Coffee Quest and costs €13.50 per 250g.
Los Osos from Santa María, Huila, uses Caturra and Typica and is washed processed. Expect chocolate, berry jam, and a light spiciness. The price per kilo is €41.00, aimed at consistent quality in volume.
Experiments that create value
Every Resident concludes their journey with their own coffee that lands on the shop shelves. This completes the circle from sourcing to shelf. A European roadtrip for recruitment served to test ideas with new audiences.
Microlot #76 from 2022 was described as a wild ride. Think funk, tropical fruit, and winey notes; 350g cost €9.50 at the time. Batches like these build brand excitement and attract curious tasters.
Design that Sells
BijdeVleet developed the visual identity centered around the recognizable man-with-glasses icon. Black side-gusset bags feature a white wordmark and color-coded bands for each line. Minimalist sleeves reduce material waste and increase shelf clarity.
Lifestyle merch, such as cycling water bottles, cleverly taps into Rotterdam's urban culture. The packaging philosophy challenges unnecessary frills and steers toward more sustainable choices. Clear signaling helps customers make quicker decisions.
Quality and Origin
Wholesale partners receive barista training, quality control, and consultancy alongside the beans. Continuous cupping and peer feedback ensure informed decisions regarding sourcing and roast profiles. The open roasting floor encourages questions, which keeps the team sharp.
Collaborations include farms that have been organically certified since 2020, such as Iron Lion. In Santa María, non-microlot cherries that are well-sorted are also paid a premium. This increases stability for producers and ensures lasting quality.
Team and Roles
The team has clearly defined responsibilities. Paul Sharo is the founder, and Igor Isoni leads the roasting. Additionally, Leslie Willems (HR), Anouk Pfitser (Hotel), Nine van Grondelle (Creation), and Ala-Eddine el Ouazani (Logistics) provide leadership.
Direct Chains and Partners
Iron Lion originated with Daye Bensa via The Coffee Quest, with a focus on traceability. Los Osos comes via The Coffee Quest from a farmer group led by Andrés Perdomo. Blendy Blend explicitly names Pedra Negra and Hambella as origins.
Historically, the brand imported around eighty percent directly from farmers through short supply chains. Single-producer stories, such as Rafael Vinhal’s Recanto 175, give the product a face. This builds trust and encourages repeat purchases.
Community and Coffee Hotel
The Coffee Hotel at Linker Rottekade 12 opened in April 2025. It houses a roastery, training room, podcast studio, event space, and café. The Residency brings international baristas and roasters to Rotterdam.
The Hofbogen café has served as a community hub for years, open seven days a week. An electric-converted 1971 Citroën HY serves events of up to five hundred guests, expanding the brand's reach beyond its own walls.
Outlook and R&D
The hotel positions itself as a European hub with a continuous residency pipeline. The custom Kees van der Westen machine, Frank, combines three infusion and extraction methods, providing a stable foundation for future brewing and roast research.
Public communications mention about twenty rooms and suites for programs. Road-recruitment shows that talent exchange across EU scenes continues to scale up, expanding both the network and the flow of knowledge.
Key Takeaways
– Transparency with the roaster builds trust and accelerates learning.
– Consistent blends maintain a flavor profile even as harvests change.
– A strong visual identity helps both on the shelf and online.
– Training and QC in wholesale increase quality across the city.
– Short supply chains and direct relationships strengthen the origin story.
Conclusion
In short, Man Met Bril Koffie pairs visible craftsmanship with sleek design and direct sourcing. The Coffee Hotel doubles down on this approach through education and R&D. This model provides a blueprint for anyone looking to grow sustainably in the coffee industry.

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