About this
Where the name comes from and why I'm doing this.
The name
My grandmother Maria Luise, Marie Lou to almost everyone, kept a pot of coffee on the stove for most of the day.
Whoever stopped by got a cup. A neighbour, a friend, someone going through a rough patch, or me as a kid. Coffee was the thing that brought people to the table.
I started learning to roast much later. When I had to pick a name for what I was doing, hers was the one I kept coming back to.
How I got here
I got into coffee the way a lot of people do. As a customer first, then as someone who started reading and tasting more carefully, and eventually as someone who wanted to roast it themselves.
The more I learned about the supply chain, the more I cared about the parts that usually stay invisible. The work is hard, the margins on the growing side are tight, and most of the value gets captured a long way from the people growing the beans.
I'm not pretending one tiny operation in Munich changes any of that. But I wanted to know who I was buying from, and to roast carefully enough that what ends up in the cup matches the work that went into the field.
Where I am now
Right now I'm roasting at home, in small batches, while I work through the certifications needed to sell coffee publicly in Germany.
Until that is in place, what I roast goes to friends, family, and people who reach out and ask. No shop, no orders, no payments. Just coffee, shared the way it was at her kitchen table.
Make something good. Share it with people. That's all of it.
How I work
My own roaster
I built a small electric roaster with sensors and feedback control. It lets me roast precisely without needing a 20-kilo industrial machine.
Careful sourcing
I buy green coffee through fair-trade importers I've researched and trust. Every lot is chosen for quality and for how growers are paid.
Quiet
No ads, no influencer posts, no premium packaging. Whatever that saves either stays with the growers or just stays saved.
Fair, not extravagant
I'm not trying to grow this into a brand. I want to do it well, charge what it's worth, and make sure the people who grow the beans are paid properly.
If you've read this far
Thanks for the time. If any of this resonates and you'd like to try a bag, the contact page is the easiest way to reach me.
If you're a roaster, an importer, a café owner, or just curious, I'd be glad to hear from you.
— Marcel