96 Espresso Campione

Andreas Berndt, a certified Diplom Kaffeesommelier, founded the Hannoversche Kaffeemanufaktur in 2012 in the Limmer district of Hannover at Wunstorfer Strasse 33, building a family run specialty roastery from the ground up. Their traditional drum roasting process, known as Trommelröstverfahren, operates at a maximum temperature of 190 degrees Celsius, with extra long roasting times that allow the beans to develop gently and evenly. This low and slow approach is designed to coax out the full complexity of the highest quality highland Arabicas they source from selected plantations around the world. Each variety is roasted individually rather than blended before roasting, preserving the distinct character of every origin. The main production facility is located approximately 30 kilometers outside the city in the Burgdorf area, supporting the growing demand from their loyal regional customer base.