This coffee is a single-origin offering from the Nyeri region of Kenya, grown at an altitude of 1700 to 1800 meters. It is produced by the Barichu Farmer's Cooperative, which consists of over 600 smallholder farmers. The coffee is processed using the washed method. It features a distinct flavor profile characterized by notes of dark cherry, rhubarb, and gooseberry. This coffee is specifically 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.
