A natural-processed espresso roast from the Ixhuatlán del Café region in Veracruz, Mexico, grown at 1400–1500 meters altitude. Sourced from approximately 220 smallholder farms supported by AMSA Veracruz, this coffee is processed at the Santuario project's dedicated specialty coffee processing center established in 2019. The variety is Red Bourbon, with flavor notes of red apple, mirabelle plum, and orange.
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.
