This coffee is a Red Bourbon variety from the Macuba region in Nyamasheke, Rwanda, grown at an altitude between 1600 and 2100 meters. It is an experimental lot produced by 1650 female farmers, processed using an anaerobic washed method. The flavor profile features notes of gooseberry, golden kiwi, and nectarine. 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.
