Roasteries / Franz Morish Kaffeerösterei
Franz Morish Kaffeerösterei
Leipzig, Germany
Franz Morish is a specialty coffee roastery and café in Leipzig, roasting its own espresso, filter and omni-roast blends and single origins, sourced through direct producer relationships across Colombia, Guatemala, Brazil, India and Nicaragua. Alongside its own bagged coffee, Franz Morish supplies beans to other Leipzig cafés (including Café Fenchel Amadeus) and runs barista courses and workshops.
11
coffees
Germany
base
Location
Franz Morish
Goldschmidtstraße 39, 04103 Leipzig, GermanyCoffees
11 coffeesAn 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 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
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