Roasteries / Südseite Coffee Roasters & Sourdough Bakery
Südseite Coffee Roasters & Sourdough Bakery
Heidelberg, Germany
Südseite is a specialty coffee roastery, sourdough bakery and café founded in Heidelberg in 2021 by Hugo, originally from the Azores. The Wieblingen site — in an old mill by the Neckar — houses the light-roast roastery, the bakery and a café with a big river terrace; a second café sits in the Altstadt on Untere Neckarstraße. Beans are roasted in-house for clean, bright cups and sold alongside cardamom buns, cinnamon rolls, focaccia and four sourdough breads baked daily.
14
coffees
Germany
base
Locations
Südseite – Wieblingen
Wundtstraße 7/3, 69123 Heidelberg, GermanyTue–Sun: 09:30–18:00 · Mon: closed
+49 6221 1877899Südseite – Altstadt
Untere Neckarstraße 24, 69117 Heidelberg, GermanyMon–Sat: 09:30–18:00 · Sun: 10:30–17:30
+49 157 57993134Coffees
14 coffees
Alex Bermudez, co-owner of Finca El Paraíso in Piendamó, Cauca, came to coffee through his brother Diego Samuel Bermudez. A Südseite team favourite.
peach, passion fruit, coconut
A family estate in Minas Gerais where coffee and wine production go hand in hand, with a team trained in agronomy, oenology and fermentation.
A 6 ha farm high in the hills of Santa María de Dota in the Tarrazú valley, run by the next generation of the Solís & Cordero family with a careful natural process.
Südseite’s entry to the Mystery Coffee League 2026. Finca Betania in southern Huila is part of a 117-farm network working chemical-free with shared infrastructure — cupping lab, drying beds, central warehouses.
gooseberry, mandarin, light hop note, Sauvignon Blanc finish
The Encanto Project is a family venture betting on co-fermentation and on replanting with expressive varieties — Geisha, Java, Bourbon Aji, Caturra, Chiroso, Pink Bourbon.
Part of Algrano’s Intego ("Resolution") project experimenting with natural-coffee fermentation; a special fermentation medium gives strong body and a clear cup.
Washing station founded 2013, taken over by Habtamu Fekadu Aga in 2020; a Penagos pulper added in 2022 for more consistent lots. Careful waste-water management.
Third-generation grower Huver Castillo — a former maths teacher — farms El Paseo on the Suma-Paz trail above the Buesaco valley in Nariño alongside his father.
orange, sage, coriander seed, rose, citrus
Co-op founded 2005 at the foot of the Choqesafra glacier in Cusco; ~500 members in 13 committees, each farming about 1.5 ha, sharing communal processing stations.
wild berries, strawberry jam, baked apple, nougat, toffee, dried rose petals, milk chocolate
Cherries are sorted for ripeness, floated, oxidised 48h, pulped, then given a 72h anaerobic fermentation with a mother culture before EA sugarcane decaffeination.
ginger ale, intense sweetness, pink pepper crispness, lavender finish
Finca Las Flores was founded in 1990 by Edilberto Vergara and Nubia Ayure, both raised in coffee-growing families; the 16 ha farm was fully planted by 1998.
especially clean and sweet
A single Guatemala lot James Hoffmann and Lucia Solis ran through four processing methods; Südseite is one of ~120 roasteries worldwide taking part. Box of 4×100g for a global cupping.
Thunguri Factory belongs to Kibirigwi FCS (founded 1953), today ~6,888 active members — mostly women — on plots of around 0.2 ha; the society runs nine wet mills.
blackberry, jasmine, quiet caramel sweetness
Casa Almeida Barreto now works closely with selected neighbouring farms ("vizinhos") re-orienting their production toward specialty; their harvests used to disappear into large commodity lots.