ALT WIEN KAFFEE has been roasting coffees of the highest quality fresh every day for their customers since the year 2000 and since 2019 also orangutan coffee. What started two decades ago as a small specialty coffee shop next to the Naschmarkt, has grown significantly in recent years. Since 2015 they have their own production facility in the 23rd district.

They currently produce a range of over 40 different coffees and around 10 blends as private labels exclusively for larger customers. There is something for every taste in this wide range. More than half of the coffees produced are both organic and FAIRTRADE certified. They are the only roasters in the country to import, roast and sell organic Demeter coffee. In order to do justice to the high quality of their coffees, they roast all coffees freshly and to order. In addition to the high quality of the green coffee, this freshness is one of the most important factors for excellent coffee and is at the heart of the philosophy of ALT WIEN KAFFEE.

The Viennese company, led by owners Christian Schrödl and Oliver Goetz, combines the good sides of traditional production with the latest developments in the coffee market. This also means social responsibility by focussing on producing and selling traceable or certified coffees. This fact ensures that coffee is no longer the colonial product of the past and that everyone who is part of making a cup of coffee can make a proper living of it.

A statement from Oliver Goertz on the situation during the pandemic: 
“During the pandemic, our coffee shop was open all the time. I was mostly alone in the shop because our employees were on short-time employment. During this time, something like a return took place in the minds of people, a cautious return to coffee enjoyment at home, towards more effort, more interest in the product, more love for preparation and more willingness to experiment. Many customers who visited us in the past few months told me they had found a positive anchor of well-being in our coffee and its almost ritual preparation, and that good coffee had become indispensable for them. And some of them said that although they ordered a lot of their shopping and food online, they left their home to come and buy their coffee at our shop. A few words exchanged about coffee or preparation or the world in general gave back to them a little bit of normality. The focus on coffee, which is very important but admittedly not essential, was celebrated and had turned into a distraction that brought enjoyment and flavor back home. “