Salma is a Gesha profile with a twist—starting with overripe cherry selection, then undergoing a 72-hour submerged anaerobic fermentation with added yeast. Drying is done gently using a dehumidifier to keep the profile soft and the aromatics clear.

In the cup, it’s all mango, dulce de leche, and elderflower. Silky texture, bright citric acidity, and loads of layered sweetness.

We picked this lot for its lush tropical depth and elegant floral lift.

Tasting Notes: Mango, Dulce de Leches, Elderflower

Producer - Samuel Diego Bermudez 

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!