Our roastery
It all started in 2016 in a backyard, and we're proud of that! Here you can learn how we grew over the following years and developed into an established coffee brand. From the very beginning, we've roasted only high-quality coffee in our roastery, which we prefer to negotiate directly with the farmers and producers ourselves. Since the inception of SIMON&BEARNS, we've cultivated close relationships with the growing regions, ensuring that you receive the best quality SIMON&BEARNS coffee and that the conditions for the people there are good. Only in this way can we operate SIMON&BEARNS with a clear conscience and be so confident in our product. We think you can taste the difference!
SIMON&BEARNS over the years
OUR JOURNEY BEGINS
The business plan I developed during my master's studies laid the foundation for SIMON & BEARNS.
THE VISION IS TAKING FORM
The implementation of the business plan is in full swing. The roastery is being integrated into the main branch of the Bernauer bakery in Wilhelmsfeld. Initial talks are being held with green coffee traders, and a roaster – a Giesen W6 – has been purchased.
THINGS ARE GETTING SERIOUS
SIMON & BEARNS is founded and successfully registered as a trademark. The Bernauer bakery launches its own coffee line.
LOOKING FOR THE PERFECT LOCATION
We've found our dream location: Signal Box 5 in Heidelberg's Bahnstadt district. Our roastery and café will be housed in this abandoned building. And our patience has paid off. In March 2018, we were awarded the contract, and two years later, after intensive preparation, we began the renovations. Finally, in October 2021, we were able to move in. A vision has become reality!
In 2023, it was clear: we needed more space! So we searched and found a new roastery in Bammental. Here, we can roast approximately 2 tons of coffee per month in over 500 square meters – and that figure is only increasing! In January 2024, the project began: the roastery move. This required us to dismantle our beloved Loring Kestrel S35 from Stellwerk5 and transport it to Bammental. Luckily, everything went according to plan, and we finally have enough space to roast your coffee. In addition to our roastery, we also have an ECM showroom where we display and sell machines. We also conduct our barista courses here and even train ECM employees. We think we can be proud of that! How was all of this possible? Thanks to you!
The result:
