This blend consists of naturally processed and honey-processed Red Catuai Arabica varieties sourced from Ismael José de Andrade in Brazil. The blend features a round, soft body with flavor notes of milk chocolate, vanilla, and ripe fruit. It has been designed to work well as espresso, with milk, milk alternatives, or black coffee, and is easy to control during extraction. The blend is 100% naturally processed.
Franz Morish Kaffeerösterei opened in 2015 in Leipzig, near the Grassi Museum, establishing itself as one of the city's few roasters with a fully visible in house roasting operation. Their approach to espresso involves slightly higher final temperatures and longer roast times to reduce acidity and build body, while filter coffees are roasted faster to preserve bright, fruity flavors. This dual methodology reflects a thoughtful understanding of how different brewing methods demand different things from the bean. They source specialty grade green coffee from origins including Colombia's Huila region, Brazil, India, and Congo, offering both single origins and omni roasts.
