DE

Coffee

© Foto: Heimbs Kaffee GmbH & Co. KGHeimbs coffee

Morning, noon or night – the tempting fragrance of freshly brewed coffee always stirs the blood of aficionados. Countless cafés, bars and restaurants in Braunschweig offer delicious coffee specialities. After all, with coffee roaster Heimbs, in business since 1880, they have a skilled partner by their side. This centuries-long experience and the outstanding quality of the raw materials used are evident in every cup.

Coffee culture has a long tradition in Braunschweig. As early as 1714, Franz Heinrich Wegener opened the first coffee house on Breite Straße. In 1880, the coffee roasting house Heimbs was founded. To this day, it refines and transforms the dark beans into aromatic coffee which is exported around the world. In countless cafés in the Lion City, this aromatic coffee is served in all its many varieties.

© Quelle: HeimbsAdvertising leaflet, which was enclosed to the shipments to customers until 1955

History*: Coffee in Braunschweig

© Quelle: HeimbsAdvertisement, presumably around 1950 from a daily newspaper in the Braunschweiger area.

1880: Ferdinand Eichhorn founds a “Specialist Shop for Coffee and Tea” in Braunschweig.

1920: Carl Heimbs becomes a partner.

1925: The company sets up its own distribution network in the Braunschweig/Hanover region.

1934: After the death of Ferdinand Eichhorn, the coffee is re-branded “Heimbs”.

1944: During the night of October 14-15, the company’s buildings are completely destroyed during a disastrous bombing raid on Braunschweig.

1950: Inauguration of the new company building at Rebenring 30 in Braunschweig. It remains the company’s headquarter to this day.

1954: Heimbs develops a new roasting method: aerotherm. Coffee beans are swirled about and slowly roasted in an air flow warmed with indirect heat. Without coming into contact with any hot metal parts that might impair the roasting, the beans essentially float in the air and are evenly roasted throughout. Because they remain in the hot air flow for a longer period of time, the coffee beans can unfold their delicious roasting aromas with all their nuances, without ever being in danger of burning. The result: coffee enthusiasts praise the sublime taste of the coffee that imparts wholesome, sensory pleasure even for those who are sensitive to acid.

1965: Distribution starts to focus on the food service industry.

1971: Heimbs broadens its product line to include drinking chocolate and other specialities.

1999: Allegretto is introduced, Heimbs’s espresso brand.

*Source: www.heimbs.de.