A washed Colombian coffee from the Huila department, sourced from approximately 60–70 smallholder farmers in the towns of Tesalia and Teruel. Grown at 1,600–1,700 meters altitude on volcanic soils enriched by the Nevado de Huila volcano. Varieties include Tabi, Castillo, and Caturra. Roasted as an espresso roast, offering flavor notes of chocolate, praline/brittle, and honeydew melon. Huila is known for its fine acidity, balanced body, and full sweetness.
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.
