Knopes, a renowned specialty coffee roaster in Luxembourg since 1936, takes pride in sourcing the finest freshly roasted coffee for passionate coffee lovers. This heritage is reflected in a curated selection of exceptional coffees, including this latest release from the Jaguara group in Brazil.
Once again, this coffee features a fresh harvest from Jaguara, a family-run farm in the Sul de Minas region, founded in 2001 by agronomist Antonio Wander. Since 2013, André and Natalia have been leading the farm with a vision of sustainability and social impact, inspired by the birth of their children.
Committed to producing high-quality specialty coffee, Jaguara prioritizes organic farming, agroforestry investments, and environmental responsibility, achieving CO2 Negative certification in 2023. Knopes has carefully selected a premium lot from their "Jag Cult" collection, featuring Yellow Catuai grown at 1,100 meters on the Santa Lucia farm. The cherries are hand-picked and naturally processed (dry method), resulting in a smooth, creamy coffee with rich notes of milk chocolate and cane sugar.
This specialty coffee is available daily in Knopes coffeeshops, offering a refined espresso experience. RoasterCup ensures that coffee enthusiasts in Luxembourg and beyond can enjoy freshly roasted coffee from dedicated artisans like Knopes.
Located between 1,200 and 1,900 meters above sea level in Peru, near San Ignacio, the Prosperidad de Chirinoscooperative is dedicated to producing specialty coffee while promoting gender equality. Through its Cosecha de Mujerprogram, it provides training in leadership, sustainable agriculture, coffee quality improvement, and small business management. The program also includes support for food self-sufficiency.
The name "Cosecha de Mujer" highlights the crucial role of women in both farming and household work. To further support this initiative, a $7.50 premium per coffee bag is allocated to the program.
Founded in 1968, the cooperative includes 817 coffee producers, with 25% being women, cultivating approximately 2,200 hectares in San Ignacio—an ideal region for growing high-quality, freshly roasted coffee.
This washed-process lot, composed of diverse coffee varieties, delivers a cup with rich notes of hazelnut, dark chocolate, and apple. Experience the authenticity of this specialty coffee, carefully selected by Knopes, available daily in our coffeeshops in Luxembourg or through RoasterCup, your go-to destination for freshly roasted coffee delivered to your doorstep.
Knopes, a renowned specialty coffee roaster in Luxembourg since 1936, takes pride in sourcing the finest freshly roasted coffee for passionate coffee lovers. This heritage is reflected in a curated selection of exceptional coffees, including this latest release from the Jaguara group in Brazil.
Once again, this coffee features a fresh harvest from Jaguara, a family-run farm in the Sul de Minas region, founded in 2001 by agronomist Antonio Wander. Since 2013, André and Natalia have been leading the farm with a vision of sustainability and social impact, inspired by the birth of their children.
Committed to producing high-quality specialty coffee, Jaguara prioritizes organic farming, agroforestry investments, and environmental responsibility, achieving CO2 Negative certification in 2023. Knopes has carefully selected a premium lot from their "Jag Cult" collection, featuring Yellow Catuai grown at 1,100 meters on the Santa Lucia farm. The cherries are hand-picked and naturally processed (dry method), resulting in a smooth, creamy coffee with rich notes of milk chocolate and cane sugar.
This specialty coffee is available daily in Knopes coffeeshops, offering a refined espresso experience. RoasterCup ensures that coffee enthusiasts in Luxembourg and beyond can enjoy freshly roasted coffee from dedicated artisans like Knopes.
Located between 1,200 and 1,900 meters above sea level in Peru, near San Ignacio, the Prosperidad de Chirinoscooperative is dedicated to producing specialty coffee while promoting gender equality. Through its Cosecha de Mujerprogram, it provides training in leadership, sustainable agriculture, coffee quality improvement, and small business management. The program also includes support for food self-sufficiency.
The name "Cosecha de Mujer" highlights the crucial role of women in both farming and household work. To further support this initiative, a $7.50 premium per coffee bag is allocated to the program.
Founded in 1968, the cooperative includes 817 coffee producers, with 25% being women, cultivating approximately 2,200 hectares in San Ignacio—an ideal region for growing high-quality, freshly roasted coffee.
This washed-process lot, composed of diverse coffee varieties, delivers a cup with rich notes of hazelnut, dark chocolate, and apple. Experience the authenticity of this specialty coffee, carefully selected by Knopes, available daily in our coffeeshops in Luxembourg or through RoasterCup, your go-to destination for freshly roasted coffee delivered to your doorstep.
Tumbaga is the name of an alloy of gold, copper and silver used to make religious objects in Colombia. In the same way, this coffee is a blend of several Colombian regions to create a naturally produced decaffeinated coffee, rich and full of sweetness.
To extract the caffeine, coffee is immersed in a solution of water and ethyl acetate, a natural solvent derived from the fermentation of cane sugar. This unique process allows the natural properties of green coffee produced in the regions of Cauca, Tolima and Antioquia to be remarkably preserved.
Tumbaga is the name of an alloy of gold, copper and silver used to make religious objects in Colombia. In the same way, this coffee is a blend of several Colombian regions to create a naturally produced decaffeinated coffee, rich and full of sweetness.
To extract the caffeine, coffee is immersed in a solution of water and ethyl acetate, a natural solvent derived from the fermentation of cane sugar. This unique process allows the natural properties of green coffee produced in the regions of Cauca, Tolima and Antioquia to be remarkably preserved.
Experience the rich flavors of freshly roasted coffee from the high-altitude farms of Peru, crafted for coffee enthusiasts who appreciate true specialty coffee. This exceptional lot, selected by Knopes and available through RoasterCup, comes from Griselda Nimia Rioja Tarrillo, a dedicated coffee producer in Perlamayo, Cajamarca.
Grown at an impressive 1,978 meters above sea level, this coffee originates from her farm, El Barejon, a two-hectare plot nestled in the lush landscapes of South America. The beans undergo a meticulous washed processing method: after harvest, the coffee cherries rest for 24 to 40 hours before pulping, followed by a 24-hour fermentation in bags. They are then washed twice and carefully dried on raised tables for approximately 30 days, ensuring optimal flavor development.
Crafted from Caturra and Pache varieties, this Peruvian specialty coffee delivers a refined cup profile with delightful tasting notes of juicy peach, ripe cherry, and smooth vanilla. Each sip embodies the dedication and craftsmanship behind small-scale farming in South America, making this a must-try for coffee lovers seeking unique flavors.
Enjoy a premium freshly roasted coffee experience with this carefully selected lot, available now through Knopes and RoasterCup!
Nestled in the high foothills south of Mount Kenya, between 1,300 and 1,900 meters above sea level, the Kii washing station benefits from rich volcanic soil, creating the perfect environment for exceptional coffee cultivation.
Local farmers, each tending an average of 250 coffee trees, carefully handpick their cherries before delivering them to the Kii station. Managed by the prestigious Rungeto Farmers' Cooperative Society (FCS), this station is known for its meticulous processing methods that highlight the complexity of Kenyan coffee.
Knopes ensures that every batch of coffee undergoes rigorous selection, pulping, fermentation, and thorough washing. To enhance the signature Kenyan flavor profile, the beans are soaked in fresh water for extended periods before being dried for two weeks on raised beds—allowing for optimal air circulation and precise moisture control.
This outstanding lot, composed of SL14 and SL28 varieties, is expertly roasted by Knopes to bring out vibrant tasting notes of orange, tomato, and apricot. Experience the finest Knopes freshly roasted coffee through RoasterCup, where artisanal quality meets convenience.
Nestled in the high foothills south of Mount Kenya, between 1,300 and 1,900 meters above sea level, the Kii washing station benefits from rich volcanic soil, creating the perfect environment for exceptional coffee cultivation.
Local farmers, each tending an average of 250 coffee trees, carefully handpick their cherries before delivering them to the Kii station. Managed by the prestigious Rungeto Farmers' Cooperative Society (FCS), this station is known for its meticulous processing methods that highlight the complexity of Kenyan coffee.
Knopes ensures that every batch of coffee undergoes rigorous selection, pulping, fermentation, and thorough washing. To enhance the signature Kenyan flavor profile, the beans are soaked in fresh water for extended periods before being dried for two weeks on raised beds—allowing for optimal air circulation and precise moisture control.
This outstanding lot, composed of SL14 and SL28 varieties, is expertly roasted by Knopes to bring out vibrant tasting notes of orange, tomato, and apricot. Experience the finest Knopes freshly roasted coffee through RoasterCup, where artisanal quality meets convenience.
Experience the rich flavors of freshly roasted coffee from the high-altitude farms of Peru, crafted for coffee enthusiasts who appreciate true specialty coffee. This exceptional lot, selected by Knopes and available through RoasterCup, comes from Griselda Nimia Rioja Tarrillo, a dedicated coffee producer in Perlamayo, Cajamarca.
Grown at an impressive 1,978 meters above sea level, this coffee originates from her farm, El Barejon, a two-hectare plot nestled in the lush landscapes of South America. The beans undergo a meticulous washed processing method: after harvest, the coffee cherries rest for 24 to 40 hours before pulping, followed by a 24-hour fermentation in bags. They are then washed twice and carefully dried on raised tables for approximately 30 days, ensuring optimal flavor development.
Crafted from Caturra and Pache varieties, this Peruvian specialty coffee delivers a refined cup profile with delightful tasting notes of juicy peach, ripe cherry, and smooth vanilla. Each sip embodies the dedication and craftsmanship behind small-scale farming in South America, making this a must-try for coffee lovers seeking unique flavors.
Enjoy a premium freshly roasted coffee experience with this carefully selected lot, available now through Knopes and RoasterCup!
The Koke washing station is located at 1,925 meters above sea level in Yirgacheffe. Over 300 farmers deliver cherries grown in the surrounding region. The distinct rainy and dry seasons provide ideal conditions for coffee cultivation.
Farming methods in Ethiopia remain largely traditional. Smallholder farmers grow coffee alongside food crops, optimizing land use and meeting their families' food needs. Production is predominantly organic by default, with little to no use of fertilizers or pesticides.
Farmers handpick ripe cherries and deliver them to the washing station. The cherries are then pulped and fermented for 36 to 48 hours in the station's 12 fermentation tanks. Afterward, the parchment coffee is washed in clean water and transferred to one of the station's 280 raised drying beds. The parchment is frequently turned to ensure even drying, which takes approximately 18 days.
Grades in Ethiopia are determined by visual inspection for defects and cup quality. Grade 1 is considered the highest quality.
This lot offers cups with notes of black tea, peach and orange.
The Koke washing station is located at 1,925 meters above sea level in Yirgacheffe. Over 300 farmers deliver cherries grown in the surrounding region. The distinct rainy and dry seasons provide ideal conditions for coffee cultivation.
Farming methods in Ethiopia remain largely traditional. Smallholder farmers grow coffee alongside food crops, optimizing land use and meeting their families' food needs. Production is predominantly organic by default, with little to no use of fertilizers or pesticides.
Farmers handpick ripe cherries and deliver them to the washing station. The cherries are then pulped and fermented for 36 to 48 hours in the station's 12 fermentation tanks. Afterward, the parchment coffee is washed in clean water and transferred to one of the station's 280 raised drying beds. The parchment is frequently turned to ensure even drying, which takes approximately 18 days.
Grades in Ethiopia are determined by visual inspection for defects and cup quality. Grade 1 is considered the highest quality.
This lot offers cups with notes of black tea, peach and orange.
The Koke washing station is located at 1,925 meters above sea level in Yirgacheffe. Over 300 farmers deliver cherries grown in the surrounding region. The distinct rainy and dry seasons provide ideal conditions for coffee cultivation.
Farming methods in Ethiopia remain largely traditional. Smallholder farmers grow coffee alongside food crops, optimizing land use and meeting their families' food needs. Production is predominantly organic by default, with little to no use of fertilizers or pesticides.
Farmers handpick ripe cherries and deliver them to the washing station. The cherries are then pulped and fermented for 36 to 48 hours in the station's 12 fermentation tanks. Afterward, the parchment coffee is washed in clean water and transferred to one of the station's 280 raised drying beds. The parchment is frequently turned to ensure even drying, which takes approximately 18 days.
Grades in Ethiopia are determined by visual inspection for defects and cup quality. Grade 1 is considered the highest quality.
This lot offers cups with notes of black tea, peach and orange.
The Koke washing station is located at 1,925 meters above sea level in Yirgacheffe. Over 300 farmers deliver cherries grown in the surrounding region. The distinct rainy and dry seasons provide ideal conditions for coffee cultivation.
Farming methods in Ethiopia remain largely traditional. Smallholder farmers grow coffee alongside food crops, optimizing land use and meeting their families' food needs. Production is predominantly organic by default, with little to no use of fertilizers or pesticides.
Farmers handpick ripe cherries and deliver them to the washing station. The cherries are then pulped and fermented for 36 to 48 hours in the station's 12 fermentation tanks. Afterward, the parchment coffee is washed in clean water and transferred to one of the station's 280 raised drying beds. The parchment is frequently turned to ensure even drying, which takes approximately 18 days.
Grades in Ethiopia are determined by visual inspection for defects and cup quality. Grade 1 is considered the highest quality.
This lot offers cups with notes of black tea, peach and orange.
