This coffee is a Red Bourbon variety grown at the Sítio Morro Preto farm in the Muzambino region of Sul de Minas, Brazil, at an altitude of 1100 meters. It undergoes a 72-hour natural anaerobic fermentation process. The flavor profile features notes of mirabelle plum, blueberry, and pomegranate. This coffee is roasted specifically 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.
