SLURRB

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SLURRB: local branding with impact from Kerkrade

SLURRB positions itself as “The Local Coffee Roasters” from Kerkrade, Limburg. The brand links flavor to social impact and establishes a clear connection with Oeganda. Their motto, “Think Local, Act Local”, captures the essence of their story.

Origins and Brand Identity

The idea was born in 2019, when Sven Sendscheid visited a coffee farm in Oeganda. That experience, from bean to cup, formed the basis for their own blend in Kerkrade. The company was officially registered as a partnership in 2021 and has since been working on a recognizable local profile.

Team and Organization

SLURRB was founded by five friends from Kerkrade, known in the region as “koempels”. The story emphasizes 25 years of friendship and a mix of experience across various sectors. LinkedIn lists an organization size of 2 to 10 employees with the headquarters in Kerkrade.

Sven Sendscheid
Leslie Hermans
Roel Roukens
Ruud Vanhauten
Bryan Prickartz

Roasting Philosophy and Activation

The roaster employs a “flavour-with-impact” approach, driven by social entrepreneurship. Local branding is linked directly to origin communities in Uganda. Collaborations with regional partners for packaging and displays are part of the brand’s DNA. A custom-built “Coffee & Beer” container, constructed from repurposed materials, serves as a striking activation point.

Origin and Assortment

Uganda is central to the brand message and forms the foundation of the blends. The line features a 100% arabica SLURRB blend available in 500g and 1000g packaging. Additionally, there is “SLURRB met LEV4U”, a 1000g co-branded blend linked to their social partnership.

SLURRB blend, 100% arabica, 500g and 1000g
“SLURRB met LEV4U”, 1000g

Production and location

Showroom visits and appointments take place at O.L. Vrouwestraat 48, 6461 BR Kerkrade. The “Coffee & Beer” container, built with RD4 materials, supports distribution and the on-site brand experience. Information regarding machinery, batch size, software, and annual volume is not publicly available.

Distribution and Channels

Sales combine local retail with direct online orders. Communication is handled via social channels to build visibility and community.

Plus Markt Franssen, Kerkrade
Brouwerij Rolduc winkel, Kerkrade
Own webshop with whole bean and ground variants
Social channels, including Facebook and Instagram

Sustainability and social impact

SLURRB maintains a long-term partnership with the LEVANTOgroep. Participants from “Uit de Steigers” handle packaging, inventory management, and the editing of social media videos. Retail displays are constructed using second-hand materials from RD4U thrift stores, emphasizing circularity. This collaboration is visible at locations such as Brasserie Kasteel Wijnandsrade and café D’r Eck.

Hospitality and private label

The initial proposition focused on the hospitality sector, and that path remains vital. SLURRB offers private label trajectories, ranging from blend development to packaging. Tastings take place in their own tasting room or on-site, tailored to partners and prospects.

Media and Recognition

The brand gained regional attention through a company visit and a presentation by Leslie Hermans in June 2022. An updated profile from October 2024 summarizes its origins and partners. Information regarding quality marks, competition results, or external certifications is currently not publicly available.

What is not yet public

Various technical and operational details are not public. This includes, among other things, the roasting machine, batch size, software, capacity, cupping notes, processing methods, specific origin partners, and wholesale onboarding. Transparency on these topics could further assist professional audiences with procurement and menu development.

Final Thoughts

SLURRB combines local roots with a clear focus on origin in Uganda. Their approach centers on flavor, collaboration, and social value. With a compact assortment, visible regional distribution, and a strong community focus, the brand is gaining traction. Further openness regarding technique, sourcing, and training could support the next growth phase and deepen trust among hospitality partners and specialty coffee enthusiasts.

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