Natural Blend

• Mixture of 100 % Arabica beans
• Certified organic coffee from Brazil and Ethiopia
• Medium espresso roast
• Dry processing (natural)

It's all in the mix

The Natural Blend is a special creation of the Frankfurt roastery Hoppenworth & Ploch. As the name suggests, only coffee beans are used for the mixture, which have been processed dry, as so-called naturals, after harvesting. The Hoppenworth & Ploch roastery knows its trade. The choice of green coffee from a farm in Brazil and Ethiopia is no coincidence. The combination and mixture is deliberately chosen so that the aromas and characteristics of the beans complement each other perfectly. In addition to the dry processing, the coffee beans have another thing in common: the farms Fazenda Dutra (Brazil) and Tega & Tula (Ethiopia) are both organically certified with their cultivation, so that the mixture also carries an organic certificate. The Frankfurters have carefully developed the roasting profile in order to showcase the strengths and special features of the varieties. The result is a medium roasted espresso that showcases succinct notes of origin. Thanks to the natural preparation, the espresso tastes particularly sweet. Overall, its taste is reminiscent of chocolate with notes of wild berries.

Natural Blend – what does that mean?

The name of the Natural Blend is a pretty accurate description of what's in the bag. As a blend (in contrast to the single origin) it is a mixture of coffee beans from different origins. In the case of this Hoppenworth & Ploch espresso, the beans come from Brazil and Ethiopia. While some blends also contain beans of the Robusta variety, Hoppenworth & Ploch's Natural Blend is a mixture of 100 % Arabica coffee beans. The term "natural", on the other hand, refers to what happens to the coffee beans or coffee cherries between harvesting and roasting - even before the beans leave their origin. In the natural process, the freshly harvested coffee cherries are carefully dried, usually in the sun, before the pulp is separated from the core – which later becomes the coffee bean. Due to the long contact between the drying pulp and the coffee bean, aromas and sugar from the pulp bind to the coffee bean, resulting in a sweeter and often fruitier taste. In the end, this explains a large part of the taste characteristics of the delicious espresso from Hoppenworth & Ploch.