Founded in the heart of the city of Nancy in 1946, Maison Stanislas has experienced a development intrinsically linked to local history, especially that of the coal miners in Eastern France.
Mr. André Chevalier established his roastery while post-war reconstruction was in full swing. Mining industries in Lorraine were rapidly expanding, and the much-in-demand miners were in search of coffee. This entrepreneur from Nancy offered several types of coffee and blends, which quickly gained a reputation for their quality and new aromas, and were distributed in cafés and restaurants.
Over the decades, the company has had various local owners, all driven by the same passion for coffee, each contributing their experience and expertise to ensure the success and longevity of the Stanislas brand.
In 1998, the company took a major turn with Christine and Frédéric Steiner taking over the roasting business, already involved in the importation and processing of organic and sustainable coffees.
Today, Maison Stanislas is entirely dedicated to the production of organic coffees from sustainable agriculture. It continues to practice its traditional French roasting expertise and passion for fine coffees through three main activities:
The character of a coffee is forged from the plantation itself: the green coffee bean already contains the characteristics of the soil, coffee plant variety, and its production method. This flavor potential is highly sought after by roasters who, with their expertise, will strive to reveal the aromas and taste of these coffees.
The rigorous selection of green coffee beans is overseen by the owner himself, expert Frédéric Steiner. He favors coffees from the finest origins, hand-picked at perfect maturity, from wild or semi-wild coffee plants, in producing countries across four continents.
Cafés Stanislas envisions, creates, and blends coffees of various origins to develop more complex tasting blends. Like a fine wine, coffee reveals its aromatic subtleties when combined with another grand cru. It has the ability to orchestrate a clever succession of fruity, tangy, or chocolatey notes for the discerning palate.
Each coffee house is distinguished by its "roasting method." Cafés Stanislas, a master roaster, has opted for a traditional, slow, and artisanal roasting process since its founding in 1946. This operation lasts about 20 minutes and does not exceed 200°C to gently and consistently release the 800 aromas that make up a quality coffee. The bean is then fully roasted and ready to deliver all the intensity of its flavors and fragrances in the cup.
A few minutes after roasting, while the beans are still bursting with flavor, the coffee is packaged on-site by operators, under a neutral atmosphere and without a degassing step, to prevent any loss of aroma, thus guaranteeing optimal freshness upon opening the package.
