This coffee is grown at the Sampigehalla Estate in the Coorg region of Karnataka, India, at an altitude of 1000-1200 meters. The farm is managed by the Bopanna Iychetira family, who cultivate coffee under a rainforest canopy alongside other crops. This lot consists of S795, S9, and Sarchimor varieties. It undergoes an anaerobic honey process, where cherries are fermented in oxygen-free tanks for 48 hours before being depulped and dried on raised beds. The resulting cup features complex, fruity notes of apricot, chocolate, and mandarin.
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.
