An anaerobic natural lot from Ture Waji in Shakisso, Ethiopia. This lot is fermented in plastic barrels for 48 hours before being processed as a natural and it’s one of the most balanced anaerobic lots we’ve ever tasted. We were reminded of blueberry, strawberry, black tea and florals, with a very clean acidity and juicy mouthfeel!
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.