SUPREMO COFFEE

📍 Unterhaching | 🔴 Destination | ☕️ Espresso excellence | 🌍 Direct trade + own farm | 👨‍🌾 In-house roastery | 🎓 Educational | 🌱 Responsible sourcing

Supremo in Unterhaching is a family roastery with its own farm in Costa Rica and two Roaster of the Year awards twelve years apart.

Visit if:

• You want to taste a coffee where one operation controls the chain end to end, from a Costa Rican cultivar to the cup

• You want to compare processing methods on the same farm: washed, honey, natural, anaerobic, all from Finca Doña Elsa

• You want a retail shelf with multiple Cup of Excellence and directly-sourced microlots and staff who can talk through what each one tastes like the roasting process through the glass wall while you drink

Skip if:

• A central location or fast service is the priority

• A workspace with WiFi is needed

• Bringing a dog

Address: Kapellenstraße 9, 82008 Unterhaching · Google Maps · Apple Maps

Area: Unterhaching (south of Munich). Getting there: S3 train to Unterhaching (20 min from Marienplatz), then 10 min walk. Limited parking on site. Hours: Mon–Fri 9:00–18:00, Sat 9:00–16:00, Sun closed. Seating: ~20 seats plus bar stools, terrace in warmer months, walk-in. Wifi: no. Dogs: no. Food: Croissants and pastries. Alt milk: Oat. Payment: Card + Cash.

Order this: Order the espresso flight before browsing the retail room. Three cups on a wooden board, each hand-labelled. A spectrum tour across the bar rather than a single-variable comparison, and it takes the decision out of the shelf in advance. If you drink milk, start with a cortado first. The bean reads cleaner that way.

---

The building on Kapellenstraße announces itself before you open the door: a large plum-and-gold banner on the facade, Röster des Jahres 2008 and 2020, awarded by Crema magazine. On a weekday the aroma reaches you at the door, dense and warm, nothing like the sharp edge of an industrial dark-roast operation.

Three to four grinders sit at the bar, up to six depending on what's arriving from origin. Each hopper is labelled with name, country, and processing method. Fruity single origins on one side, something rounder in the middle, a decaf that has earned its place. Behind the bar, staff move between the grinders and the conversation: which bean is in the cortado, what's brewing on V60, what to take home. The roasting room behind the glass wall at the back is visible at all times, the cast iron drums whether or not they're running.

Two cups stood out across visits. A cortado, recommended with the Family Celebration Omni Roast: brown sugar sweetness, clean body, the bean's honey-cocoa profile holding the oat milk clean. On a later visit a V60 with the SL28 from Finca Doña Elsa, the roastery's own farm at 1,950 metres in the Tarrazú highlands, processed as black honey: crystalline, fruit-sweet, long finish. SL28 is a Scott Laboratories cultivar from 1930s Kenya, growing here in Costa Rican volcanic soil. A cup that traces back to a specific slope, a specific family, a specific decision to wait.

Depth over convenience: two awards twelve years apart, a farm of its own in Costa Rica, a roasting drum behind glass, and staff who close the loop with the person at the counter. Substantial work, held over time.