Speicherstadt

Speicherstadt Kaffee

The opening of Speicherstadt Kaffee began in 2003 when the Hamburg Free Port was relocated to the southern port area, and duty-free retail was abolished.

After extensive negotiations with the office for historical monument protection and the environmental protection office, the company was finally able to settle in a building in the heart of Hamburg's historic Speicherstadt.

The company was founded in 2006 by Thimo Drews and Andreas Wessel-Ellermann and is located in a former warehouse building dating back to 1888. Both managing directors come from families that have been involved in the coffee industry for two generations.

Speicherstadt Kaffee is located at Kehrwieder 5, where visitors can observe the Probat roaster in action. Special attention is given to single-origin coffees, such as Demeter Honduras. Each variety is roasted individually, and blends are only created afterwards. This ensures that each coffee is refined according to its specific roasting profile. Thanks to gentle drum roasting, the beans release their unique character and flavor.

The company works directly with coffee growers and regularly visits them. Sustainability and responsibility toward people and nature are equally important to the company. With projects such as Orang Utan Espresso, a portion of the proceeds is donated to orangutan protection in developing countries and to preserving their natural habitats.

To achieve the perfect cup of coffee, many people are involved. Every step requires great care, experience, and passion.

Starting with the geographical location of the country where the coffee is grown, factors such as soil type, climate, polyculture, fertilizers, fertilization cycles, irrigation, size, harvesting method, and preparation methods like cleaning, sorting by bean size, storage, and shipping duration all influence the quality and price of the coffee. With decades of experience in importing green coffee, Speicherstadt Kaffeerösterei has excellent contacts in the origin countries, which allows them to continually discover and import new high-quality coffees.

The intermediate steps that influence the green coffee are directly connected to the roasting process. In order to extract the maximum aroma in the cup, parameters such as temperature, duration, and roasting interruption must be adapted to the coffee's moisture content, size, uniformity, and hardness of the beans, among other factors. Due to the relatively slow and gentle roasting, undesirable substances such as oils, waxes, and fats are significantly reduced.

All the roasters are placed inside the café so that all customers can watch them work while enjoying a delicious coffee.