This coffee features tasting notes of almond, chocolate, apple, caramel, and nougat. It is a washed Arabica from Peru, sourced from Interamerican Coffee. The coffee is certified organic.
Recommended for
Flavors
Roast & tastes
Origin
Single origin
🇩🇪 Frankfurt, Hesse, Germany
Hoppenworth & Ploch began in 2008, when Julian Ploch and Matthias Hoppenworth opened a small espresso bar at Goethe University’s Westend Campus in Frankfurt. What began there grew into a specialty coffee roastery that remains firmly rooted in the city. We have roasted our own coffees since 2012, and in 2021 we opened our own bakery. That same year, Crema Magazine named us “Roaster of the Year. Today, roasting, baking and hospitality come together across our cafés. At the heart of everything we do is the cup. Our range spans approachable classics with chocolatey and nutty profiles as well as light, expressive roasts that allow origin, variety and processing to shine through. It includes dependable everyday coffees alongside exceptional lots that open up new perspectives on flavour. In the roastery, we build on work that began long before at origin. With precision and restraint, we bring out the terroir and distinct character of every green coffee. Our approach to sourcing is guided by a commitment to responsibility and transparency. We work with established green coffee partners who maintain close relationships with producers and others involved at origin. We select traceable coffees whose provenance we can follow and whose quality we can assess with care. Anonymous lots that offer no reliable insight into their origins have no place in our range. To us, transparency means sharing knowledge, providing context and communicating openly. What begins in the cup continues in our roastery, cafés, bakery and workshops. There, we make good craftsmanship accessible, share knowledge and invite people to discover the stories behind coffee and baked goods. A warm, collaborative atmosphere is just as important to us as the quality of our products. Our guiding principle, “Pushing towards a fair, friendly and sustainable hospitality and food industry,” sets the direction for this work. We pursue it through responsible relationships, honest communication and a willingness to continually reflect on and improve our day-to-day practices.