This coffee is grown at the Sampigehalla Estate in the Coorg region of Karnataka, India, at an altitude of 1000-1200 meters. The coffee is produced by the Bopanna Iychetira family using regenerative farming methods under a rainforest canopy. It consists of S795, S9, and Sarchimor varieties. The beans undergo a 48-hour anaerobic honey process, resulting in a complex flavor profile with notes of apricot, chocolate, and mandarin. This coffee is roasted for espresso preparation.
Machhörndl Kaffee is a beloved Nuremberg roastery that has been a fixture of the Franconian specialty coffee scene for years, roasting small batches with artisanal care. Named after the Machhörndl family, the roastery emphasizes traditional drum roasting and direct sourcing from carefully selected farms across Africa, Central and South America. Their café in Nuremberg doubles as a gathering place for the local coffee community, with cuppings, tastings, and equipment advice. The flavor profiles range from bright, fruity filters to rich, full-bodied espressos, always roasted to showcase origin character rather than roast flavor. It's one of those neighborhood roasteries that locals fiercely guard as their own — and for good reason.
