What a journey!
Hugo grew up in the Azores and founded Südseite in Heidelberg in 2021 – but the story actually begins a few years earlier. In 2016, he packed his campervan and drove north, through Denmark, Sweden, Norway, and Poland. No fixed itinerary, no tourist attractions – just specialty coffee as his guide.
Coffee shop by coffee shop, roastery by roastery, he discovered a different way of thinking about coffee – one built on transparency, craftsmanship, and taste. Places like Coffee Collective and Tim Wendelboe left an impression that continues to shape how Südseite roasts and thinks about coffee today.
Back in Heidelberg, Hugo had a clear vision: not an ordinary coffee shop, but a place where people genuinely enjoyed hanging out. A place built on quality, care, and a sense of community – with exceptional coffee at its heart. Südseite opened its doors with coffees from roasters Hugo loved – including Friedhats, Tim Wendelboe, Kawa, Morgon, DAK, and Nomad.
Why Südseite?
The name Südseite (South Side) carries multiple layers of meaning. It is a homage to Margem Sul, one of Hugo's favorite regions in Portugal – a place characterized by the sea, surfing, sun, and the feeling of the south. At the same time, it reflects a happy coincidence: The very first Südseite location is on the south side of the Neckar River. And then there's the contrast that makes the name particularly apt – the South-North dichotomy. While the name evokes warmth and southern light, much of Südseite's inspiration comes from Nordic countries, whose coffee culture and roasting philosophy have profoundly influenced how Südseite views coffee.
Jan came into the cafe
A year later, Südseite's story took an important turn.
Jan came to the café as a customer – already deeply immersed in the world of coffee and with genuine passion. It quickly became clear that Hugo and Jan shared similar tastes and visions. Conversations turned into cuppings, and a few months later, a decision: they would roast together.
Jan's background as a chemistry teacher proved invaluable – it allowed them to understand the roasting process on a deeper, more analytical level. Combined with their shared sensory preferences, they made rapid progress. Those first weeks of roasting were intense and unforgettable – the excitement of discovering new flavors, refining profiles, and feeling that they had something special in their hands is still vivid today.
A team has been formed
It was around this time that Jan's friend Andi started joining their cupping sessions. A mathematician with a doctorate and an AI consultant by profession, he brought a natural curiosity and an enthusiasm for everything he touched. Like many others during the pandemic, he had fallen in love with sourdough baking – and taken it very seriously. His meticulous approach, his experimental spirit, and his obsession with fermentation quickly became an important part of the project. Without ever having made a formal plan, a team had formed.
The Mill
With growing ambitions, they began searching for a second location – a place that would allow them to expand roasting capacity and bring a small sourdough bakery to life. A few months later, they discovered an old mill in Heidelberg-Wieblingen. Recently renovated, full of character, and with a view of the river – it was love at first sight. The historic mill became the perfect home for both the roastery and the bakery.
Andi's dedication to sourdough baking was crucial in shaping what would become Südseite's flagship café – a place where specialty coffee and sourdough baking truly merge. Here, coffee and bread are treated with the same respect: fermented, developed, and handcrafted with intention.
Today, Südseite is the result of shared passion, curiosity, and craftsmanship – bread baked with care, coffee roasted with precision and spaces created where people feel welcome.
This is Südseite.
