Higher Coffee was born out of a deep love for coffee, design, and creativity.

How it all began.

Although there's no shortage of coffee shops in Germany, we felt something was missing: a place where high-quality coffee, clean aesthetics, and a fresh spirit come together. So we created our own space.

In 2024, we immersed ourselves in the world of specialty coffee – learning, roasting, brewing, and tasting. From SCA barista training and hands-on roasting workshops to endless sessions of trial and error, we developed our own style to create something truly special.

In early 2025, the idea took shape – and HIGHER was officially founded. Behind the brand are two coffee lovers, Ivan and Vladimir, united by their passion for coffee and their shared belief in better taste, better craftsmanship, and a superior experience.
Ivan – Higher Coffee
Ivan
Vladimir – Higher Coffee
Vladimir
Higher Kaffeeverpackung mit einer Tasse auf einem hellen Tisch

Why Specialty?

Specialty coffee represents the highest quality level in the coffee industry. Every coffee is evaluated according to the standards of the Specialty Coffee Association (SCA) – on a scale of 0 to 100 points. Only coffees scoring over 80 points are considered "Specialty Grade." This evaluation takes into account the taste, aroma, balance, and purity of the cup.

Why Single Origins?

We roast exclusively single roasts Origin – that is, coffees from a single region or farm.

Every origin tells its own story: climate, soil, cultivation, and processing shape the character of each bean. We want to preserve this character and pass it on as it is – unmixed with other varieties and authentic.

Why the Omni roasting process?

The omni-roasting process allows a bean to be roasted in such a way that it works perfectly as both espresso and filter coffee.

We develop each roasting profile in such a way that the natural sweetness, clarity and balance of the coffee are preserved – regardless of the preparation method.

The result: A harmonious, versatile flavor profile – strong enough for espresso, delicate enough for pour over.