Supremo Coffee

Direct trade since 2005

Supremo has bought direct trade coffee since 2005, and the roastery in Unterhaching is the working end of that: a production floor with a cafe counter attached rather than a dining room with a roaster for decoration. The Braune family runs it, Rahel, Bernd and Raphael, and Raphael Braune has spoken about building a specialty coffee business across twenty years. Freshness, roast method and origin selection matter here more than any kind of ceremony.

The house was named Roaster of the Year in 2020, which is the clearest external marker of what the family has built. The counter sells the coffee, the beans and the equipment to make it properly at home, and simple accompaniments such as Gebäck sit beside the cup without pretending to be a kitchen menu.

A range organised by origin and by flavour

The counter leads because the range is unusually structured. Coffees are sorted by origin region, Central America, South America, Africa and Asia Pacific, and then again by flavour family: mild and smooth, chocolatey and nutty, fruity and berry, funky and crazy, spicy and strong. Espresso divides in parallel into single origin, modern and light, smooth and mild, and classic strong and dark, with Arabica and Robusta ratios running from 100% Arabica to higher-Robusta blends.

The individual lots show how far that goes. Honduras La Salvaje COE carries lemon, jasmine and vanilla; Nicaragua Solidaridad runs to apricot, hibiscus and mango; Doi Tung COE brings tropical fruit, cherry and cocoa nib; Rusty Hawaii shows molasses, almond and tropical fruit; Costa Rica Finca Doña Elsa SL28 gives blueberry, strawberry and sweet apple. Micro and nanolots, limited auction lots, organic coffee and decaf sit alongside them, and the same logic extends to brewing gear for V60, Chemex, French press, AeroPress, ibrik and portafilter espresso.

Start with Family Celebration Espresso

Start with Family Celebration Espresso if it is on the bar or the shelf. Tied to the roastery's twentieth anniversary, it is a classic 80/20 espresso with chocolate and caramel notes and a creamy texture, which makes it the house style in its most direct form, before moving on to Cup of Excellence lots, auction coffees, or the brighter Costa Rica and Nicaragua selections.

Order simply alongside the cup. The accompaniments run to Gebäck, chocolate and pralines, drinking chocolate, tea and chai, so food reads as something to hold the coffee rather than a menu in its own right. Everything else in the room, the retail shelves, the grinders, the brewing kit, points back to the same idea: the reason to come is the coffee and the chance to take the roastery's version of it home.