Cenk Erlevent is the specialty coffee roaster behind Bean in Progress. Not only his creative background but also his well known experience of six different cultures are important ingredients for his passion in coffee roasting.
Our philosophy is simple: go for progress, not perfection! We know that the best coffee doesn’t exist. However, we can promise that our beans are always be in progress and we provide you with tasty and special coffee
We care about a sustainable and fair way to source our special beans. Therefore, the beans we roast are all cultivated by selected farms. Together with our knowledge in coffee roasting we can promise you a delicious coffee experience.
We are a ‘micro-roastery’ in Basel. We have been in the coffee business for over 8 years, and with our own beloved brand ‘’Bean in Progress’ for over 3 years.
Our philosophy is simple: go for progress, not perfection! We know that the best coffee doesn’t exist. However, we can promise that our beans are always in progress and we provide you with tasty and special coffee. At Bean in Progress we stand for progress both in the sourcing of coffee beans and in the roasting process. It is a great concern for us to provide our customers with high-quality coffee! Our passion and philosophy are not only visible in our coffee but also in our service. All of our products can be tasted and bought at local markets and ordered online.
We are located at: Aktienmühle: Gärtnerstrasse 46 – 4057 Basel
If you would like to arrange a visit to our roastery please contact us.
Originally, our coffee roaster has an artistic background in the photography and film industry. Finally, he followed his passion and used his artistic craft in roasting specialty coffee. He is in the business for over 6 years and he has worked in other well-known coffee roasteries in Basel such as Kaffeemacher and Haenowitz & Page as a head roaster before he took the leap of faith and opened his own roastery.
A unique feature of his coffee roasting skills is also his multicultural past which adds a special flavor to the beans. To each roasting he adds a little bit of Turkish Spice, French Love, Spanish Salsa, Italian Espresso and last but not least some Swiss Perfectionism.
