Renzo Roastery & Specialty Coffee

More About Renzo Roastery & Specialty Coffee

Renzo Roastery & Specialty Coffee is located at Artemisstraat 1 in Tilburg. The company is registered with the Chamber of Commerce under number 90119398. A business information service notes that the trade name was changed to its current form on November 6, 2024. The exact year of establishment, the original location, and the initial investment are not publicly recorded. Additionally, a specific reason for the company's founding is not documented. The website lists Sven Bentum as the coffee roaster but does not identify a legal founder.

Roasting Method and Flavor Profiles

The roastery processes coffee in small batches on a Dutch Giesen W6 roasting machine. For filter coffee, Renzo uses light roasts. Espresso and fully automatic machines receive medium-roasted coffee. The company claims not to produce dark roasts, citing the preservation of characteristics inherent to the coffee’s origin as the reason.

When developing roast profiles, the roastery tests various coffees, processing methods, and settings. Batches are roasted repeatedly and evaluated during cuppings. Information regarding the roast software used, annual production volume, energy consumption, and exhaust systems is not publicly available.

Assortment and Origin

In July 2026, the online shop listed seventeen products. In addition to coffee, the range included filter paper, cleaning agents, mugs, and gift items. Medium-roasted coffees originated from Brazil, Colombia, and Peru. A decaf coffee from Colombia was also listed. For filter preparation, Renzo offered light roasts from Nicaragua, Peru, and Colombia.

The assortment included separate tasting kits for espresso and filter. A fixed house blend is not clearly documented. The coffee line consists primarily of lots with a named producer and origin. Renzo mentions relationships with producers in Peru, Colombia, Brazil, and Nicaragua.

Cesar Marin from El Palomar in Peru grows Tabi at an altitude of 1,600 to 1,800 meters. This washed coffee has a listed SCA score of 87.25.
Yiver Vargas from Pitalito in Colombia produces Caturra at 1,650 meters. The coffee undergoes a semi-washed process with double fermentation and has a listed SCA score of 85.
Maximino and Marlene from Santa Adela in Nicaragua grow Red Catuai at an altitude of 1,200 meters. This coffee is processed using carbonic maceration.

Sourcing and Sustainability

Renzo states that they work directly with small producers and pay above market rates. However, contracts, purchase prices, importers, and annual volumes are not made public. As a result, the financial structure of these trading relationships cannot be independently assessed.

Certifications or production methods are listed for some coffees. Cesar Marin’s coffee is described as Demeter-certified and organically produced on a biodynamic farm. Santa Adela is listed as organic and Fairtrade-certified. Yiver Vargas is described as organically produced, grown under the shade of banana, avocado, and sugarcane.

The website also mentions the Rainforest Alliance. It is not clear from this whether every coffee or the roastery itself holds all the mentioned certifications. A measurable climate goal, an analysis of packaging, the share of renewable energy, and a public sustainability report are missing.

Sales, business services, and location

The coffee is sold through their own online shop, both per order and via subscriptions. Renzo mentions delivery throughout the Netherlands and local bike delivery within Tilburg. Pickup is available by appointment at a distribution point at Lange Nieuwstraat 242.

For business clients, the company offers hospitality and wholesale supply, private-label roasting, office coffee, equipment calibration, and staff training. A current list of clients, cafés, shops, or supermarkets is not publicly available.

The roastery on Artemisstraat is accessible by appointment on Wednesdays, Thursdays, and Fridays. The location is not described as a café open to the public daily. A fixed drink menu, food menu, number of seats, and a regular schedule for an espresso bar are not documented.

Workshops, collaborations, and team

Renzo organizes cuppings, barista training, latte art classes, and demonstrations of the roasting process. The described cupping lasts approximately one and a half hours and is suitable for groups of up to eight people. Sven Bentum covers origin, variety, roasting, aroma recognition, and the standard cupping method. According to the workshop page, Bakkerij Zoetemoed from Tilburg provides a snack for this session.

Additionally, the website documents a collaboration with SWITCH The Gym around the Tilburg Ten Miles. The program included coffee, warm-ups, and activities related to the 10 and 16-kilometer races. Sven Bentum is the only staff member with a publicly described role. The number of employees and a formal organizational structure are not published. Independent coffee prices and extensive profiles in trade media are also not documented.

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