The Coffee Store

The Coffee Store's shelves in the Schanze carry beans that come with more paperwork than most: farm name, estate, and field parcel. The shop buys direct-trade from a short list of estates — Fazendas Dutra in Brazil, Palthope and Badra Estates in India, and Finca La Buena Esperanza in El Salvador — sourcing by the parcel, meaning cherries picked and processed separately by individual field rather than blended across an entire harvest. The idea is that a single hillside or planting behaves differently from its neighbor, and that difference is worth preserving rather than smoothing out in a big batch. Roasting stays just as deliberate: every bag is drum-roasted in small runs at the company's own manufaktur-rösterei in Mannheim rather than farmed out to a contract roaster. What reaches the counter includes espresso, café crème, and filter coffee, plus sampler packages built for tasting estate differences side by side. Beyond the bags, the shop runs its own barista and espresso seminars, keeps two subscription tiers running for regulars, and stocks a smaller line of tea, spices, and gift accessories. It reads less like a neighborhood café menu and more like a working list of named farms — the kind of shop where asking which parcel is in the bag gets a specific answer, not a shrug.