Roasteries / Simon & Bearns
Simon & Bearns
Heidelberg, Germany
SIMON & BEARNS is a Heidelberg specialty coffee roastery founded in 2017, roasting single origins and blends for espresso, filter and omni preparation. Its flagship "Stellwerk 5" in the Bahnstadt — a converted signal box — pairs the café with the brand’s roastery story; further cafés run in Heidelberg-Südstadt, at Dossenheim station and inside the PAL & PADEL Social Club in Leimen. Beans are sold in the cafés and through the online shop.
12
coffees
Germany
base
Locations
Simon & Bearns – Dossenheim
Bahnhofsplatz 1, 69221 Dossenheim, GermanyMon–Fri: 08:00–17:00 · Sat: 08:00–13:00 · Sun: 10:00–17:00
Simon & Bearns – Leimen (PAL & PADEL Social Club)
Paul-Ehrlich-Straße 1, 69181 Leimen, GermanyMon–Fri: 08:00–22:00 · Sat–Sun: 09:00–22:00
Coffees
12 coffees
The house espresso blend — a strong, low-acid mix with a nutty-chocolatey note that also carries through (oat) milk.
bold, chocolate, full body
Their strongest espresso blend at 30% Robusta — low-acid and balanced, good with and without milk.
hazelnut, chocolate, caramel
A balanced all-Arabica seasonal espresso; try it pulled 25–35s or as a cappuccino with (oat) milk.
milk chocolate, caramel, peach
A low-acidity, balanced single-origin Brazilian espresso; suits portafilter, moka pot and fully automatic machines.
chocolate, nougat, light fruit nuances
A classic everyday filter blend with a chocolatey-nutty, balanced, soft profile.
milk chocolate, nutty, mild
An intense, original-fruity Kenyan AA filter coffee.
fruity, blackberry, blackcurrant
A mild-profile Colombian single origin for the morning filter or French press.
dark chocolate, almond, dried plum
A floral-fruity single-origin filter coffee with a classic Ethiopian cup profile.
caramel, stone fruit, jasmine
Grown on the volcanic soils and micro-climates of the Tecapa-Chinameca region; an omni roast good for every brew method.
dark chocolate, red apple, hibiscus
A mild-fruity omni roast from the volcanic soils of Huehuetenango, with light fruit notes and intense sweetness across brew methods.
almond, cane sugar, yellow stone fruit
Decaffeinated with the sugarcane E.A. process; residual caffeine 0.01–0.03%. Suits every brew method.
milk chocolate, caramel, almond
Hand-picked and washed; a balanced, elegant omni roast with intensely fruity notes whether brewed under pressure or filtered.
cocoa, apricot, redcurrant