Kami

Kami: Where Spirit Meets Specialty Coffee

Kami, named after the Japanese word for divinity, embodies a soulful approach to specialty coffee, reflecting a deep cultural inspiration and a profound commitment to quality. Co-founder Clara dedicated a year to intensive barista training at Mokxa in Lyon, mastering the art and science of coffee preparation. Together with Elias, they champion a terroir-driven philosophy, believing that soil and climate are as crucial for coffee quality as they are for fine wine.

This dedication is evident in their meticulously sourced organic, directly imported specialty coffee, which is then expertly roasted locally in Belgium, ensuring a transparent and hands-on journey from bean to cup.The Kami experience is elevated through thoughtful details, such as serving their exquisite Rwanda coffee, roasted in Antwerp, meticulously prepared using a V60 filter and presented in unique ceramic cups crafted by artist Kim Verbeke.

Beyond coffee, Kami extends its commitment to ethical sourcing and quality to its food menu, prioritizing local, organic, and seasonal produce. Guests can savor artisanal bread from Hopla Geiss and delightful pastries from Cookie Tree, alongside other fresh, seasonal offerings. While no specific awards are mentioned, the founders' passion and the exceptional quality of their offerings speak volumes, creating a truly divine and memorable coffee destination.