A specialty coffee from the Santuario project in Ixhuatlán del Café, Veracruz, Mexico, sourced from approximately 220 smallholder farms at 1,400–1,500 meters altitude. The Santuario processing center, established in 2019, draws on experience from Colombia, Costa Rica, and Brazil, and is designed specifically for high-quality specialty coffees from central Mexico. The variety is Red Bourbon, processed using a natural anaerobic method with 31 hours of fermentation. Roasted as a filter coffee with flavor notes of cherry, apricot, and white chocolate praline.
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.
