Manhattan Roasters - Kenya Kegwa AA

Washed Kenyas are becoming a darling of the industry, with great acidity in the front balanced with a round mouthfeel.

This example - a blend of SL28, 34 and Ruiru - benefits from volcanic rich soil, high altitude and is collected from over a thousand small holders who are involved in bringing cherries to the collective. The collective harvest is then pulped and fermented for 12-16 hours, the parchment washed and soaked for 12-24 hours before being dried on raised beds for 10-14 days, tended to by the workers who carefully oversee the process.

Roasted to highlight the fantastic acidity the SL varieties have to offer, what results in the cup is a balanced, but acidic-forward, brew with hints of black forrest fruits and juicy mouthfeel.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!