Founded in 1936, Cafés Knopes is a fourth-generation family business blending tradition and innovation to craft world-class specialty coffee, roasted with precision and passion in Luxembourg.
The story of Cafés Knopes has been brewing for nearly 90 years. Catherine (30) and Fabien Knopes (44) now run the Belgian-Luxembourgish company founded by their great-grandfather Albert. Based in Luxembourg, the company has developed a craft roasting workshop, a training room, and its offices in Soleuvre, in the canton of Esch-sur-Alzette.
In the mid-1930s, Albert opened an “exotic grocery store,” which quickly specialised in coffee trading—a luxury product that fascinated him. His son Jean, then his grandson Étienne, gradually passed the business on to two of the great-grandchildren, who embraced this rich mission despite their childhood vow:
“Because our parents worked so much, we had no desire to take over. But as a child, when I accompanied my father to work, I would jump on the coffee bean sacks like they were playground equipment. I was observing, and already learning. Our brother François, for his part, is a roaster in London. In the end, all three of us are involved,” she says.
The Quality of a “Single-Origin” Commitment
Catherine and Fabien personally roast the carefully selected coffee beans (between 2 and 2.5 tonnes per month for B2B and B2C markets) using a slow, gentle process in an iconic 1960s roaster, the PROBAT UG22.
“In 2014, we adapted it with new technologies—a control screen and a temperature probe—so we could fine-tune the roast profile with precision.”
The cost of modernising the machine: €210,000 in 2014 and another €30,000 seven years later. The roaster cooks the beans in a large drum with a gas burner, while paddles ensure even roasting.
Catherine explains: “What we call the ‘roast profile’—the heat intensity—used to be manually adjusted with levers, but is now assisted by technology. The coffee world is constantly evolving. Its cultivation has improved over the years, and we learn something new every day about bean quality and technique. Today, there are many more importers in direct contact with farmers. Agronomists also work alongside growers to help improve the quality of this gourmet product, which we source from farms and cooperatives that respect both their workers and the environment.”
At Knopes, suppliers change depending on the harvest and arrivals, allowing the company to offer customers the freshest coffees from around the world: Congo, Ethiopia, Brazil, Peru, Kenya, or Mexico.
Organic Growth
The current company was founded in Athus, near the borders of Luxembourg, Belgium, and France. It pioneered “specialty coffee” in the Grand Duchy—a concept that was little known in the early 2000s.
This coffee, akin to a “vintage,” is scored over 80 out of 100 according to a precise protocol set by the Specialty Coffee Association. It comes from a terroir with a traceable history and is processed with meticulous care from farmer to roaster. It represents only a small portion of global production and offers extraordinary tasting notes.
Although most of their customers are based in Luxembourg, neighbouring countries are just as appreciative of their product. The Knopes family runs two coffee shops in addition to the roasting workshop, which is open to the public on Mondays and Thursdays for visits and direct sales.
The original coffee shop, still run by Catherine and Fabien’s mother Nicole, opened in 2001 at 11 Avenue de la Porte Neuve, and was renovated in 2019 for €82,000. In 2018, a second tasting space was opened at 18 Rue Dicks, representing an investment of €75,000.
Part of the business focuses on B2B, with collaborations such as the high-end supermarket chain Pall Center, which only distributes quality products. Cafés Knopes supplies five of their stores, in addition to other international chains like Cora.
While the Knopes themselves handle the roasting, they employ a team of 13 for order preparation and store management. Their partnerships extend to several restaurants, hotels, banks, and offices—the latter two being strong growth sectors: “Employees often complain about the poor quality of workplace coffee. Our specialty coffee is therefore a real asset for employers.”
A Profession of Subtle Nuances
Catherine Knopes notes that the hospitality sector (hotels, restaurants, cafés) remains relatively challenging. Coffee often gets neglected. Some restaurant owners will invest in quality ingredients and fine wines, only to serve industrial, sometimes burnt or bitter coffee.
Often, beverage suppliers under contract in Luxembourg sell drinks in bundled deals, and the coffee included isn’t always high quality. “So restaurateurs would have to buy coffee separately. Moreover, making good coffee doesn’t depend only on the bean or the roast, but also on the know-how.”
“Making good coffee doesn’t depend only on the bean or the roast, but also on the know-how”
The Knopes company has developed a training room dedicated to the art of coffee-making, but few restaurateurs take the step of training their teams.
Nonetheless, the company continues to grow steadily. The Knopes plan to further develop their B2B sales, which will involve increasing roasting volumes—but they are not aiming to multiply coffee shops. Their priority is maintaining the quality of both the product and customer experience.
“We prefer to ensure we only deliver exceptional, freshly roasted coffee—for the satisfaction of our clients, and to preserve our brand identity. The goal is to maintain the value of our products, not to spread ourselves too thin.”
Cafés Knopes is in good hands—the next generation is watching over every bean.
This article was published in the 6th edition of Forbes Luxembourg magazine.
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