A double anaerobic thermal shock Castillo lot from Diego Bermudez’ Finca El Paraiso. Bermudez is on a whole other level when it comes to processing, and Manhattan’s roast showcases some of the most well refined flavours we’ve found from Bermudez’ coffees. We were reminded of flavours like rose, strawberry and pear!
Manhattan was founded by decorated baristas Esther Maasdam and Ben Morrow, and they roast in Rotterdam, the Netherlands. This coffee was roasted on 5.9.22.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.