2AM Coffee

2:AM is a micro-roastery and coffee school based in Namur, Belgium, founded by Anaïs from Montreal and Marie from Namur. Driven by a shared passion for specialty coffee, they strive for transparency, quality, and knowledge sharing. By working directly with producers they've met in person, they create coffees with an authentic story from bean to cup. Their mission: to make specialty coffee accessible to everyone, any time of day.

4 products

  • Béco 2AM Coffee
    Sweet
    2AM Coffee
    From €13,50
    From €13,50
  • Calmos 2AM Coffee
    Pastry
    2AM Coffee
    From €14,00
    From €14,00
  • Mañana 2AM Coffee
    Chocolate
    2AM Coffee
    From €12,50
    From €12,50
  • Groovy 2AM Coffee
    Ripe fruit
    2AM Coffee
    From €16,50
    From €16,50

Specialty coffee.

Only the good.

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Reviewed by people who really love coffee.

Trustpilot 4.8/5 (60+ reviews)

Tried several flavors and they were all fantastic. Each coffee has its own unique character, but the quality is always top-notch. Definitely recommended!

— Rui Pagaimo

About 2AM Coffee

Over de brander Over de brander

Who are the people behind 2:AM and how did 2:AM come into being?

2:AM is, above all, the story of Marie from Namur and Anaïs from Montreal. We met two years ago in Montreal, when Anaïs hired me as a roaster at the café she then ran, Pista. We quickly became good friends and felt the need to expand beyond the traditional roles of barista and roaster. So we decided to skip the winter and travel for four months through Mexico, Guatemala, El Salvador, Costa Rica, and Panama. We visited coffee farms and met the producers with whom we still collaborate today at 2:AM.

How would you describe 2:AM's vision for coffee?

Our mission is simple: to make specialty coffee accessible and understandable for everyone. That's why we've organized our coffees by color, so both curious beginners and seasoned coffee lovers can easily discover and enjoy them. We also want to highlight specialty decaf—a coffee that's often overlooked, but when naturally decaffeinated, can reveal incredible flavor profiles. We strongly believe in this because it gives everyone the opportunity to enjoy a great cup of coffee any time of day. For us, it's never too early or too late for good coffee.

Is there a coffee country you feel particularly connected to, and what makes it so special for you?

Costa Rica left a deep impression on us. We spent a whole month there, sometimes even staying with the farmers themselves. These experiences gave us the opportunity to truly understand their daily lives, their craftsmanship, their terroir, and their unique way of tasting coffee. We fell in love with the two faces of the country: the wild, lush nature on the Pacific side, and the vibrant Caribbean atmosphere on the Atlantic side. In between lies the Tarrazú region, one of the most beautiful coffee-growing areas we've ever visited.

What's your favorite brewing method and why that one?

For slow coffee, we stay true to the V60 and Aeropress—brewing methods that maximize the bean's complexity and clarity. For espresso, nothing beats the naked portafilter: every shot is a small work of art, full of body and character.