This coffee originates from the Aricha Kebele (district) in the Yirgacheffe region of Ethiopia, grown by approximately 800 smallholder farmers at altitudes of 1,950–2,300 meters above sea level. The variety is Ethiopian Heirloom, processed using the washed method. It is roasted as an espresso roast and features a lightly floral and juicy aroma with flavor notes of mango, black tea, and pomelo. The harvest season runs from October to January.
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.
