A washed Kenyan coffee from the Thageini Village in Nyeri, sourced from 465 smallholder farmers growing at 1650–1790 meters altitude on volcanic soils. The Thage-ini Wet Mill processes only fully ripe red cherries, which are depulped, fermented in tanks, and dried for 2–3 weeks to 10–11.5% moisture content. Varieties are SL-28 and SL-34 Arabica. The slow 9-month growing season at moderate temperatures yields complex, fruity notes with fine acidity. Tasting notes include dark berry, coffee blossom, and lime. Roasted as an espresso roast.
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.
