Franz Morish Kaffeerösterei

An all-rounder omni roast from Ismael Andrade's family farm, growing coffee in Brazil since around 1901.

milk chocolate, honey, caramelised nuts

A washed-Arabica/washed-Robusta blend from plantations dating to the 1800s, grown under native-forest and Erythrina lithosperma shade — built as Franz Morish's strong, full-crema house blend for portafilter and automatic machines.

hazelnut, dark chocolate, full body

Same multi-stage anaerobic fermentation as the washed lot, then decaffeinated via the sugarcane process and stabilised with a 50°C thermal shock — a decaf built to lose no complexity.

lemongrass, lavender, caramel, apricot

Multi-stage experimental fermentation lot from Finca Las Flores in Huila, run by innovator Jhoan Vergara — 38h anaerobic cherry ferment, 12h oxidation, 36h anaerobic parchment ferment. Grown at 1,750masl; the family farm was founded in 1990 by Edilberto Vergara and Nubia Ayure, who placed 16th at Cup of Excellence in 2006.

green mint, green apple, raspberry, orange zest

Decaffeinated via the chemical-solvent-free Swiss Water process, roasted omni for any brew method.

sweet, fruity, lightly winey

Grown by smallholders (0.5–1.5ha plots) at 1,700masl in the Páez-indigenous Tierradentro region of Cauca.

mandarin, yellow plum, caramel

The filter roast of the same San Sebastian single-origin from smallholders in Tierradentro, Cauca.

mandarin, yellow plum, caramel

Franz Morish's first-ever blend and best-seller, natural and honey-processed Red Catuai from Ismael José de Andrade — built for an easy, round, milk-friendly cup.

milk chocolate, vanilla, ripe fruit

From Finca Las Nubes ("the clouds") at the foot of the Santa Ana volcano, beside the Los Volcanes and Cerro Verde national park. Ash from the 2006 eruption enriched its soils; the farm is certified organic and Rainforest Alliance. Ripe cherries ferment for 8 hours in well water, are washed and slow-dried on clay patios and raised beds. Roasted for espresso: dried plum, blackcurrant and a boozy, liqueur-like depth with a full body.

Dried plum, blackcurrant, boozy

The filter roast of Finca Las Nubes, an organic and Rainforest Alliance farm at the foot of El Salvador's Santa Ana volcano, processed at its own wet mill in Chalchuapa. An 8-hour fermentation in well water, then washing and slow sun-drying. Dried plum, juicy blackcurrant and a fermented, boozy note.

Dried plum, blackcurrant, boozy

From a community of 45 smallholders (each under 5 hectares) at 1,250–1,350masl in Jinotega, part of a Connect program linking farmers and roasters long-term.

caramel, citrus, fine chocolate

A "special drop" Gesha from Finca Osopén in Villa Rica, Peru, run by the Marín family. Gino Marín also directs the CEPRO Yanesha cooperative, which uses quality coffee to strengthen the indigenous Yanesha identity. Organic, from the September 2024 harvest. Floral and juicy: white jasmine tea and candied orange peel, a soft milk-chocolate sweetness, raspberry in the background. 200 g.

White jasmine tea, candied orange peel, milk chocolate cream, raspberry

A regional lot from smallholders in two Papua New Guinea highland areas: Gumine in Simbu, with limestone soils that bring clarity, and Lufa in the Eastern Highlands, with volcanic soils that add depth and body. Hand-picked, washed, sun-dried and milled in Goroka. Fresh gooseberry over cocoa powder, a savoury dried-tomato note and a creamy body.

Gooseberry, cocoa powder, creamy, dried tomato

Originally created as a Christmas blend in 2020 and kept on by popular demand — the Guatemalan share comes from the COIPEC cooperative (Entre Cerros, San Marcos), the Brazilian share from José Maria de Oliveira.

cocoa, dried dark fruit, baked apple

A light-bodied natural Brazilian/washed Colombian blend since 2024, versatile across espresso and filter.

yellow fruit, mandarin