Mokabon

Mokabon has roasted coffee on the Donkersteeg in Ghent since 1937, putting more than 85 years behind a narrow coffee bar that still sells whole beans and grounds to take home alongside cups poured on-site. The house method is a slow-roast, small-batch approach — coffee roasted fresh weekly rather than in large runs held in inventory — worked to a medium profile under a named Master Roaster rather than an automated program. Sourcing runs through the Efico Foundation, a green-coffee importer whose certification the shop attaches to its beans as a sustainability marker, alongside single-origin offerings from Ethiopia, Peru, Costa Rica, Mexico and the Dominican Republic. The two standing house blends — Mysore and Dessert — carry the shop's highest customer ratings, and both, along with a rotating Summer Blend, are sold as whole bean or ground. External recognition backs the shop's own account of its quality: Mokabon took the Golden Bean Award for Best Coffee in 2024, a competition credential rather than a self-assigned claim. Combined with a review base above 500 and a stated customer count past 15,000, Mokabon reads as a long-running neighborhood roaster that has kept pace with competitive-grade standards rather than trading only on its 1937 founding date.