With this we are welcoming multiple coffee champion Ben Morrow and his team in Rotterdam at Manhattan Coffee Roasters. An incredible creamy cup that will reveal its heavy strawberry notes from the thermal schock processing when you start grinding it.
One of those outstanding profiles that you will remember for quite some time, promise!

A beautiful Ethiopian lot that Jens and his team at MOK score as a rare 90+. We are amazed on how well the anaerobic processing has ben done and added new layers of complexity and acidity while remaining its delicate floral Yirgacheffe Character.

Finally, our very first coffee from Talor and her Team in Oslo.
Terrific colourful Donuts and some of the best coffees in the scene. This washed Ethiopian is a perfect example of a high quality lot that has been roasted on point. Throudgh the washed processed soft floral notes are revealed that remind of jasmine flowers, a tea like body and a sweet red apple-like acidity.

A very rare natural processed coffee by Tim Wendelboe.
Usually you will not find any other than clear washed processed coffees in his lineup. The reason for it being that he does not want any heavy fermented notes, covering the original character and profile of that very coffee. Tatmara is one of those top notch natural processed coffees, that remains clean in its character while tropical notes are enhanced through the fermentation process. You will remember that lot for quite some time, promise!

That one clearly stood out at the cupping table. So clean, so floral, so much peach and such a nice lively yet soft acidity of lime. A perfect representation of the beloved origin Ethiopia and its unique delicate cup profile. Take a break and sit down for that cup, it is the last Ethiopian of the Season and it's such a beautiful one.

The first Costa Rican of this Winter Season. An origin that we look forward to year after year as the natural processing fits so well to it. The enhanced sweetness and body through the fermentation just works seeminglesly with the nutty character of Costa Rican Coffees. Sadly we must admit that this roast is slightly overdeveloped in our eyes and does not match our standard in cleanliness. However with a coarser grind then usual, we will extract less to avoid those roasty notes and rise the dose to compensate on the lack of body in low extraction. We clearly recommend to brew this one with our Aeropress recipe to get around those notes and make it a beautiful cup that reminds us of chocolate mousse with strawberries for the topping.
We apologise and will make sure that this does not happen again!