You would be forgiven for thinking that the next guest in our coffee roaster showcase was from the big apple in the U.S of A, However Manhattan Coffee Roasters has its roots firmly set in the Netherlands harbour city of Rotterdam. It does in its name, however, give a nod to its friends over in the states by taking inspiration for its name from the HollandAmerica line that sailed from Rotterdam to New York direct from the cities harbour.
Manhattan coffee roasters are widely renowned as being one of the best in Europe and is the brainchild of Ben Morrow and Esther Maasdam. Both of which are multi-title, multi-award-winning barista champions in their own rights. The roastery has gone from strength to strength since its inception in 2017 and with this in mind, we are excited to have them in-store and available online for your home brewing.
We tasted lots of samples before Christmas and carefully selected some frankly outrageous, forward-thinking, and interesting coffee for you guys to try. To find out what we have shipped over from the Netherlands have a read of the below.
The Coffees we have coming your way:
First up we have Brazil Ze Claudio – This coffee is a 12 day Anaerobically processed natural coffee, now this sounds very technical (and it is) but what this simply means is that the coffee beans have been fermented in sealed containers so that the environment in which they mature is completely controlled. This allows the coffee to develop more fruit flavours and sweetness which in tune is echoed in the softness and elegance of this fantastic coffee. Expect orange zest, vanilla, and maraschino cherry on the tongue.
Next up we have a staff favourite - Colombia Sweet Valley! We first sampled coffee from this region when we had Cumbria's very own Redbank Roastery beans in stock last year, and Jordan has been raving about it ever since.
This is a naturally processed coffee from the Valle de Cauca region of Colombia which has a reputation for producing competition-winning coffees with unique flavour profiles. This one does not disappoint boasting a palette of red apple, grape, and bubblegum – yes you read that right!! To achieve this the cherry is fermented for 15 hours at a controlled temperature before being moved to a dehumidifier for another 72 hours until fully dried. It is then dehulled and bagged for export – a complex series of events but truly worth it.
Onto El Salvador with the unique La Davina. The Santa Ana region that this farm is located in is known for having harvesting conditions leading to a more intensive taste and acidity than other regions of El Salvador. This exciting cup of coffee is a red bourbon variety, naturally processed with a sweet aroma filled with red berries and an acidic intensity that marries cranberry, chocolate, and nougat with expertise. Think cold January days on the east coast, gusty winds sweeping past seaside sweet shops and you won't be far from this cup.
This next one is special, so special in fact that Manhattan list this coffee lot in their 'exceptional' coffee category. Colombia Diego Bermudez. Diego Bermudez owner of the El Paraiso farms in the Cauca region of Colombia uses the most forward-thinking state of art methods of coffee fermentation that is definitely considered to be 'way out there' in terms of coffee processing. Rather than let the coffee naturally ferment he carefully selects micro bio-organisms to influence and tease out mind-bending outcomes from his coffee. You are not going to taste coffee like it this from any other producer. This one is a real treat with complex flavours of Turkish delight, raspberry, and lychee. What a combo!
Our penultimate choice is the Ethiopia Halo Zazelle. From the birthplace of arabica coffee, this lot is from the infamous coffee region of Yirgacheffe. One of my absolute favourite Regions for coffee whose flavour profiles are unmatched around the globe and holds a certain romance and reverence by coffee lovers around the world. This is a naturally processed heirloom coffee variety with almost winey characteristics in flavour backed with the traditional expectation of creamy lemon blossom juiciness with added florals of vanilla and red rose. Light, refreshing, and buttery in the mouth!
The final selection we have for you guys is Brazil Inacio Soares F2 another anaerobic coffee but this time it is honey processed; this refers to the method in which the coffee cherries are de-pulped and allowed to dry without being washed first. This gives the coffee a much sweeter fruit-forward cup perfectly showcasing the best of Brazilian bean flavour, with characteristically abundant notes of praline and chocolate deliciousness.