{"title":"Manhattan - World Class","description":"","products":[{"product_id":"manhattan-roasters-gesha-colombia-letty-bermudez","title":"Manhattan Roasters - Gesha - Colombia, Letty Bermudez","description":"\u003cp class=\"\" data-end=\"505\" data-start=\"160\"\u003eThis coffee needs \u003cem\u003eno introduction\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"505\" data-start=\"160\"\u003eRenowned innovator and coffee producer, Diego, together with Manhattan present to you a double ferment thermal shock Gesha. In the words of Ben from Manhattan, it was the most \"insane\" Gesha that has ever graced their cupping table. Praise like that deserves a spotlight.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"505\" data-start=\"160\"\u003eDiego is well known for developing brand new processing techniques that is breaking the ceiling of coffee sensory experience, this Gesha is no different. Expect Haribo Peach, Milky Oolong tea and Mango.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"505\" data-start=\"160\"\u003eIf any World Class coffee from Manhattan, what an introduction this would be.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"505\" data-start=\"160\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically 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. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"125g \/ Filter","offer_id":55551626183030,"sku":"MANHATTAN-LETTY-FIL-125","price":28.0,"currency_code":"GBP","in_stock":false},{"title":"125g \/ Espresso","offer_id":55551655117174,"sku":"MANHATTAN-LETTY-ESP-125","price":28.0,"currency_code":"GBP","in_stock":false},{"title":"250g \/ Filter","offer_id":55551632933238,"sku":"MANHATTAN-LETTY-FIL-250","price":55.0,"currency_code":"GBP","in_stock":false},{"title":"250g \/ Espresso","offer_id":55551655149942,"sku":"MANHATTAN-LETTY-ESP-250","price":55.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LettyBermudezGesha.png?v=1745591649"},{"product_id":"manhattan-roasters-sidra-equador-pepe-jijon-syoxy","title":"Manhattan Roasters - Sidra - Equador, Pepe Jijon Syoxy","description":"\u003cp data-start=\"290\" data-end=\"642\" class=\"\"\u003eThis lot is a Sidra from Finca Soledad, processed using a washed variation developed by the TyOxidator team—hence, “Syoxidator Washed.” It starts with open-air aerobic fermentation to encourage oxidation, followed by a 48-hour sealed fermentation in mucilage. After that, it’s fully washed and dried over 20 days using a mix of direct and indirect sun.\u003c\/p\u003e\n\u003cp data-start=\"644\" data-end=\"768\" class=\"\"\u003eThe result? A vibrant, structured cup with a smooth, silky mouthfeel—our first release of the year to showcase that texture.\u003c\/p\u003e\n\u003cp data-start=\"160\" data-end=\"505\" class=\"\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically 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. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"125g \/ Filter","offer_id":55551846449526,"sku":"MANHATTAN-PEPE-FIL-125","price":29.0,"currency_code":"GBP","in_stock":false},{"title":"125g \/ Espresso","offer_id":55551846482294,"sku":"MANHATTAN-PEPE-ESP-125","price":29.0,"currency_code":"GBP","in_stock":false},{"title":"250g \/ Filter","offer_id":55551846515062,"sku":"MANHATTAN-PEPE-FIL-250","price":55.0,"currency_code":"GBP","in_stock":false},{"title":"250g \/ Espresso","offer_id":55551846547830,"sku":"MANHATTAN-PEPE-ESP-250","price":55.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PepeJjonSyoxy.png?v=1745591976"},{"product_id":"manhattan-roasters-green-tip-gesha-janson-501-panama","title":"Manhattan Roasters - Green Tip Gesha - Panama, Janson 501","description":"\u003cp data-start=\"160\" data-end=\"505\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003eAnother knockout from Kai Janson and the team in Volcan, Panama.\u003cbr\u003e\u003cbr data-start=\"173\" data-end=\"176\"\u003eGrown at 1350 masl. on the Hacienda farm, this lot goes through a classic 96-hour washed process before sun-drying on patios for four days.\u003c\/p\u003e\n\u003cp data-start=\"160\" data-end=\"505\" class=\"\"\u003eBen from Manhattan was fortunate enough to spend some time in Volcan this year and be personally involved in the selection and processing of the coffees. A true farm to cup, a la roaster.\u003cbr\u003e\u003cbr data-start=\"314\" data-end=\"317\"\u003eIn the cup? Think sencha, bright lemon zest, and delicate jasmine. Clean, juicy, and seriously moreish. Perfectly deserving of the 'World Class' tier at Manhattan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically 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. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"125g \/ Filter","offer_id":55567080456566,"sku":"MANHATTAN-JANSON501-FIL-125","price":29.0,"currency_code":"GBP","in_stock":false},{"title":"125g \/ Espresso","offer_id":55567080522102,"sku":"MANHATTAN-JANSON501-ESP-125","price":29.0,"currency_code":"GBP","in_stock":false},{"title":"250g \/ Filter","offer_id":55567080587638,"sku":"MANHATTAN-JANSON501-FIL-250","price":55.0,"currency_code":"GBP","in_stock":false},{"title":"250g \/ Espresso","offer_id":55567080653174,"sku":"MANHATTAN-JANSON501-ESP-250","price":55.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Janson501-Panama.png?v=1745851183"},{"product_id":"manhattan-roasters-janson-x-527-panama","title":"Manhattan Roasters  - Janson X527 | Panama","description":"\u003cp data-start=\"160\" data-end=\"505\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"624\" data-end=\"672\"\u003eJanson X‑527 – Panama | Hybrid Washed Geisha\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"672\" data-end=\"675\"\u003eAn elegant, floral-forward Geisha from Volcán: full of \u003cstrong data-start=\"730\" data-end=\"747\"\u003eblack currant\u003c\/strong\u003e, \u003cstrong data-start=\"749\" data-end=\"759\"\u003eviolet\u003c\/strong\u003e, and \u003cstrong data-start=\"765\" data-end=\"779\"\u003ewhite rose\u003c\/strong\u003e. Cultivated at high altitude on the Janson Coffee Estates and processed via a refined \u003cstrong data-start=\"866\" data-end=\"890\"\u003ehybrid-washed method\u003c\/strong\u003e, this lot is dried in custom \u003cstrong data-start=\"920\" data-end=\"932\"\u003eX dryers\u003c\/strong\u003e designed to preserve clarity and aromatic nuance. A cup defined by its balance, floral delicacy, and precision.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically 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. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"125g \/ Filter","offer_id":56156498657654,"sku":"MANHATTAN-JANSONX527-FIL-125","price":28.0,"currency_code":"GBP","in_stock":false},{"title":"125g \/ Espresso","offer_id":56156498723190,"sku":"MANHATTAN-JANSONX527-ESP-125","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Janson_X527_250G_Filter-1536x1536.webp?v=1756197168"},{"product_id":"manhattan-roasters-el-triangulo-gesha-honduras","title":"Manhattan Roasters  - El Triangulo Gesha | Honduras","description":"\u003cp data-start=\"160\" data-end=\"505\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"624\" data-end=\"672\"\u003eEl Triangulo, Washed Gesha  – Honduras\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"281\" data-start=\"125\"\u003e\u003cstrong data-end=\"139\" data-start=\"125\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"142\" data-start=\"139\"\u003eThis Geisha comes from the \u003cstrong data-end=\"195\" data-start=\"169\"\u003eSanta Lucia, Triángulo\u003c\/strong\u003e plot, where quality begins at harvest — only ripe, blood-red cherries are selected.\u003c\/p\u003e\n\u003cp data-end=\"300\" data-start=\"283\"\u003e\u003cstrong data-end=\"298\" data-start=\"283\"\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"573\" data-start=\"301\"\u003e\n\u003cli data-end=\"369\" data-start=\"301\"\u003e\n\u003cp data-end=\"369\" data-start=\"303\"\u003eDe-pulped and dry-fermented in ceramic-tiled tanks for 36 hours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"482\" data-start=\"370\"\u003e\n\u003cp data-end=\"482\" data-start=\"372\"\u003eWashed, then transferred to raised beds inside a greenhouse with 50% shade for slow, even drying (~15 days).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"573\" data-start=\"483\"\u003e\n\u003cp data-end=\"573\" data-start=\"485\"\u003eDried to 11% humidity, then rested for at least one month to stabilize and homogenize.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"751\" data-start=\"575\"\u003e\u003cstrong data-end=\"586\" data-start=\"575\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"589\" data-start=\"586\"\u003eElegant and expressive. \u003cstrong data-end=\"626\" data-start=\"613\"\u003eGreen tea\u003c\/strong\u003e structure, \u003cstrong data-end=\"648\" data-start=\"638\"\u003elychee\u003c\/strong\u003e sweetness, \u003cstrong data-end=\"676\" data-start=\"660\"\u003ewhite floral\u003c\/strong\u003e aromatics. Balanced and versatile — shining as both filter and espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically 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. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"125g \/ Filter","offer_id":56328217493878,"sku":"MANHATTAN-TRIANGULO-FIL-125","price":26.5,"currency_code":"GBP","in_stock":false},{"title":"125g \/ Espresso","offer_id":56328217559414,"sku":"MANHATTAN-TRIANGULO-ESP-125","price":26.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/El_Triangulo_125G_Filter-1536x1536.webp?v=1758546304"},{"product_id":"manhattan-roasters-pepe-jijon-wave-honey-sidra","title":"Manhattan Roasters - Pepe Jijon - Wave Honey Sidra","description":"\u003cp data-start=\"97\" data-end=\"160\"\u003e\u003cstrong data-start=\"97\" data-end=\"160\"\u003eWave Honey Sidra - Pepe Jijon\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"1907\" data-end=\"1922\"\u003e\u003cstrong data-start=\"1911\" data-end=\"1922\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1924\" data-end=\"2081\"\u003e\u003cstrong data-start=\"1924\" data-end=\"1933\"\u003eFarm:\u003c\/strong\u003e Finca Soledad\u003cbr data-start=\"1947\" data-end=\"1950\"\u003e\u003cstrong data-start=\"1950\" data-end=\"1961\"\u003eRegion:\u003c\/strong\u003e Imbabura, Ecuador\u003cbr data-start=\"1979\" data-end=\"1982\"\u003e\u003cstrong data-start=\"1982\" data-end=\"1994\"\u003eVariety:\u003c\/strong\u003e Sidra\u003cbr data-start=\"2000\" data-end=\"2003\"\u003e\u003cstrong data-start=\"2003\" data-end=\"2015\"\u003eProcess:\u003c\/strong\u003e Wave Honey\u003cbr data-start=\"2026\" data-end=\"2029\"\u003e\u003cstrong data-start=\"2029\" data-end=\"2042\"\u003eAltitude:\u003c\/strong\u003e 1515 MASL\u003cbr data-start=\"2052\" data-end=\"2055\"\u003e\u003cstrong data-start=\"2055\" data-end=\"2068\"\u003eProducer:\u003c\/strong\u003e Pepe Jijón\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"97\" data-end=\"160\"\u003eTastes Like — Elstar Apple 🍏 • Lemon Verbena 🍃 • Honey 🍯\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong data-start=\"97\" data-end=\"160\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"162\" data-end=\"308\"\u003eSpirits are always high when \u003cstrong data-start=\"191\" data-end=\"207\"\u003ePepe Jijón’s\u003c\/strong\u003e coffees return to our offer list—and this year’s lot is a truly exceptional expression of his craft.\u003c\/p\u003e\n\u003cp data-start=\"310\" data-end=\"806\"\u003eThis Sidra lot undergoes Pepe’s signature \u003cstrong data-start=\"352\" data-end=\"366\"\u003eWave Honey\u003c\/strong\u003e process, a meticulous and deeply intentional method he has refined over the years. Freshly harvested cherries first undergo a \u003cstrong data-start=\"493\" data-end=\"526\"\u003e72-hour fermentation in tanks\u003c\/strong\u003e, developing layered sweetness and bright aromatics. They are then dried \u003cstrong data-start=\"599\" data-end=\"629\"\u003every slowly in a dark room\u003c\/strong\u003e, using carefully modulated, intermittent temperatures over \u003cstrong data-start=\"689\" data-end=\"706\"\u003eup to 50 days\u003c\/strong\u003e. This extended, controlled drying preserves volatile aromatics and builds extraordinary complexity.\u003c\/p\u003e\n\u003cp data-start=\"808\" data-end=\"981\"\u003eOnce the parchment reaches its ideal moisture level, it is sealed in GrainPro bags and \u003cstrong data-start=\"895\" data-end=\"923\"\u003estabilized for one month\u003c\/strong\u003e, ensuring a clean, polished, and crystalline cup profile.\u003c\/p\u003e\n\u003cp data-start=\"983\" data-end=\"1162\"\u003eIn the cup, we taste \u003cstrong data-start=\"1004\" data-end=\"1026\"\u003ecrisp Elstar apple\u003c\/strong\u003e, \u003cstrong data-start=\"1028\" data-end=\"1052\"\u003ebright lemon verbena\u003c\/strong\u003e, and \u003cstrong data-start=\"1058\" data-end=\"1084\"\u003egentle honey sweetness\u003c\/strong\u003e—a delicate yet expressive Sidra with clarity, purity, and impeccable balance.\u003c\/p\u003e\n\u003ch3 data-start=\"1169\" data-end=\"1195\"\u003e\u003cstrong data-start=\"1173\" data-end=\"1195\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1197\" data-end=\"1545\"\u003eBefore becoming a coffee producer, \u003cstrong data-start=\"1232\" data-end=\"1246\"\u003ePepe Jijón\u003c\/strong\u003e lived a life of breathtaking exploration. A former mountain guide, he traveled to more than 100 countries and impressively completed the \u003cstrong data-start=\"1384\" data-end=\"1406\"\u003eSeven Summits solo\u003c\/strong\u003e. After years of adventure, he sought stillness and rootedness—something he finally found in the lush \u003cstrong data-start=\"1508\" data-end=\"1524\"\u003eIntag Valley\u003c\/strong\u003e of northern Ecuador.\u003c\/p\u003e\n\u003cp data-start=\"1547\" data-end=\"1900\"\u003eHis farm, \u003cstrong data-start=\"1557\" data-end=\"1574\"\u003eFinca Soledad\u003c\/strong\u003e, is small—only about 4 hectares of coffee—but it is a sanctuary of biodiversity, intention, and craftsmanship. Pepe cultivates \u003cstrong data-start=\"1702\" data-end=\"1740\"\u003eTypica Mejorada, Sidra, and Geisha\u003c\/strong\u003e, producing tiny volumes of some of the most distinctive coffees in Ecuador. Because production is so limited, receiving a lot from his farm is always an honor.\u003cstrong data-start=\"1911\" data-end=\"1922\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically 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. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"125g \/ Filter \/ July 2nd","offer_id":56710635061622,"sku":"MANHATTAN-PEPE-WAVESIDRA-125-JUL02","price":26.5,"currency_code":"GBP","in_stock":true},{"title":"125g \/ Espresso \/ August 14th","offer_id":58513814552950,"sku":"MANHATTAN-PEPE-WAVESIDRA-ESP-125-AUG14","price":26.5,"currency_code":"GBP","in_stock":false},{"title":"125g \/ Filter \/ August 14th","offer_id":58615614341494,"sku":"MANHATTAN-PEPE-WAVESIDRA-125G-AUG14","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Pepe_Jijon_Sidra_125G_Espresso-1536x1536.webp?v=1763729565"},{"product_id":"manhattan-roasters-josejijon-washed-mejorado","title":"Manhattan Roasters - Jose Jijon - Washed Mejorado","description":"\u003ch3 data-start=\"1822\" data-end=\"1837\"\u003e\u003cstrong data-start=\"1826\" data-end=\"1837\"\u003eJose Jijon - Washed Mejorado\u003cbr\u003e\u003cbr\u003eDETAILS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1839\" data-end=\"2012\"\u003e\u003cstrong data-start=\"1839\" data-end=\"1848\"\u003eFarm:\u003c\/strong\u003e Fincas del Putushio\u003cbr data-start=\"1868\" data-end=\"1871\"\u003e\u003cstrong data-start=\"1871\" data-end=\"1882\"\u003eRegion:\u003c\/strong\u003e Loja, Ecuador\u003cbr data-start=\"1896\" data-end=\"1899\"\u003e\u003cstrong data-start=\"1899\" data-end=\"1911\"\u003eVariety:\u003c\/strong\u003e Typica Mejorado\u003cbr data-start=\"1927\" data-end=\"1930\"\u003e\u003cstrong data-start=\"1930\" data-end=\"1942\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"1949\" data-end=\"1952\"\u003e\u003cstrong data-start=\"1952\" data-end=\"1965\"\u003eAltitude:\u003c\/strong\u003e 2222 MASL\u003cbr data-start=\"1975\" data-end=\"1978\"\u003e\u003cstrong data-start=\"1978\" data-end=\"1992\"\u003eProducers:\u003c\/strong\u003e José \u0026amp; Pepe Jijón\u003c\/p\u003e\n\u003cp data-start=\"134\" data-end=\"192\"\u003e\u003cstrong data-start=\"134\" data-end=\"192\"\u003e\u003cbr\u003eTastes Like — Clementine 🍊 • White Tea 🍵 • Violet 💜\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"194\" data-end=\"337\"\u003eThe return of more breathtaking \u003cstrong data-start=\"226\" data-end=\"238\"\u003eMejorado\u003c\/strong\u003e from \u003cstrong data-start=\"244\" data-end=\"267\"\u003ePepe and José Jijón\u003c\/strong\u003e—and this time from their new, ultra–high-altitude farm, \u003cstrong data-start=\"324\" data-end=\"336\"\u003ePutushio\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"339\" data-end=\"769\"\u003ePerched at \u003cstrong data-start=\"350\" data-end=\"363\"\u003e2222 MASL\u003c\/strong\u003e, Putushio is a mountain that looms beside the farm itself, a place rich with rugged terrain and ancient history. Archaeological artifacts found in the area date back more than \u003cstrong data-start=\"540\" data-end=\"555\"\u003e3,000 years\u003c\/strong\u003e, adding to the mysterious, almost sacred atmosphere. Pepe often describes Putushio as \u003cem data-start=\"642\" data-end=\"655\"\u003e“mystical,”\u003c\/em\u003e and the coffees emerging from this new project seem to echo that sentiment—pure, luminous, and deeply expressive.\u003c\/p\u003e\n\u003cp data-start=\"771\" data-end=\"1019\"\u003eThis washed \u003cstrong data-start=\"783\" data-end=\"802\"\u003eTypica Mejorado\u003c\/strong\u003e is a stunning example of terroir clarity. In the cup, we’re tasting \u003cstrong data-start=\"871\" data-end=\"892\"\u003ebright clementine\u003c\/strong\u003e, \u003cstrong data-start=\"894\" data-end=\"916\"\u003edelicate white tea\u003c\/strong\u003e, and \u003cstrong data-start=\"922\" data-end=\"939\"\u003efloral violet\u003c\/strong\u003e, all wrapped in the elegance and precision that define the Jijón family’s work.\u003c\/p\u003e\n\u003ch3 data-start=\"1026\" data-end=\"1053\"\u003e\u003cstrong data-start=\"1030\" data-end=\"1053\"\u003eABOUT THE PRODUCERS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1055\" data-end=\"1387\"\u003e\u003cstrong data-start=\"1055\" data-end=\"1078\"\u003eFincas del Putushio\u003c\/strong\u003e is a collaborative project between \u003cstrong data-start=\"1114\" data-end=\"1128\"\u003ePepe Jijón\u003c\/strong\u003e and his son \u003cstrong data-start=\"1141\" data-end=\"1149\"\u003eJosé\u003c\/strong\u003e, representing the next evolution of the Jijón family’s legacy. José, now running his own parcels with guidance from Pepe, carries forward the same meticulous, curious, and deeply intentional approach to coffee cultivation and processing.\u003c\/p\u003e\n\u003cp data-start=\"1389\" data-end=\"1815\"\u003eAmong the treasures emerging from their farms is \u003cstrong data-start=\"1438\" data-end=\"1457\"\u003eTypica Mejorado\u003c\/strong\u003e, a variety with a legendary origin story. As the tale goes, its seedstock was spirited away from the Ecuadorian Coffee Research Lab decades ago—genetic material with Ethiopian landrace roots that evolved into a cultivar reminiscent of Typica, but more layered, more aromatic, and simply \u003cem data-start=\"1745\" data-end=\"1751\"\u003emore\u003c\/em\u003e. The name \u003cem data-start=\"1762\" data-end=\"1772\"\u003eMejorado\u003c\/em\u003e—“improved”—captures that spirit perfectly.\u003cstrong data-start=\"1826\" data-end=\"1837\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically 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. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"125g \/ Filter \/ July 2nd","offer_id":56710669795702,"sku":"MANHATTAN-JOSE-WASHEDMEJORADO-125-JUL02","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Jose_Jijon_125G_Filter_Loja-1536x1536.webp?v=1763729775"},{"product_id":"manhattan-colombia-huver-castillo-anaerobic-washed","title":"Manhattan Roasters - Colombia Huver Castillo - Anaerobic Washed | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Huver Castillo Finca El Paseo (Anaerobic Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌸 Jasmine • 🍋 Lemon • 🫐 Blackberry\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Huver Castillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Paseo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Buesaco, Nariño, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1750–1950 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Finca El Paseo in Buesaco, Nariño, Huver Castillo's anaerobic washed process delivers jasmine florals, bright lemon acidity, and rich blackberry depth. A third-generation coffee farmer who transitioned to specialty coffee in 2015 as a crisis response to collapsing commodity prices, Huver's meticulous fermentation protocols and temperature-controlled processing have produced a coffee of exceptional complexity and clarity.\u003c\/p\u003e\n\u003cp\u003eThis is a coffee born from perseverance and discipline — a testament to what can be achieved when agronomic excellence meets innovative post-harvest technique. Suitable for filter brewing.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHuver Castillo is a third-generation coffee farmer based in Buesaco, Nariño. Finca El Paseo, which has been in his family for over 20 years, sits at altitudes between 1750 and 1950 MASL on the slopes overlooking the valley of Buesaco. The farm features native shade trees, volcanic soil, and cooler temperatures that create ideal conditions for cultivating high-value varieties like Pink Bourbon and Geisha.\u003c\/p\u003e\n\u003cp\u003eHuver got into specialty coffee production as a crisis response. In 2014, when global coffee prices cratered, he recognised that his family's traditional approach to coffee farming was becoming unsustainable. \"It was then that we began to incorporate protocols into post-harvest handling that would allow us to improve the organoleptic characteristics of our coffee,\" he explains. \"Perseverance and discipline were our watchwords.\"\u003c\/p\u003e\n\u003cp\u003eHis family went through years of trial and error before achieving their first exportable harvest of specialty-quality coffee in 2018. That success led Huver down a path of further experimentation with fermentation, processing, and quality control — a journey that has positioned him as one of Nariño's most respected specialty coffee producers.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Washed process at Finca El Paseo involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only fully ripe cherries are hand-picked at peak ripeness.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFlotation \u0026amp; Sorting\u003c\/strong\u003e — Cherries are floated in water to remove low-density or defective fruit before processing begins.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eWhole-Cherry Anaerobic Fermentation\u003c\/strong\u003e — Whole cherries are placed in sealed, oxygen-free tanks and fermented for 60 hours. During this time, pH and temperature are monitored daily using a heat exchange system to ensure optimal fermentation conditions. Huver considers the coffee ready when the pH approaches 4.5.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — After anaerobic fermentation, cherries are depulped to remove the outer skin.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eSecond Anaerobic Fermentation\u003c\/strong\u003e — Depulped coffee is transferred to special anaerobic steel tanks for a second controlled fermentation phase, where specific bacteria cultures (such as lactic acid bacteria) are introduced to produce additional aromatic complexity.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Coffee is thoroughly washed in clean water to remove all remaining mucilage.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eTemperature-Controlled Drying\u003c\/strong\u003e — Beans are dried on raised beds or in temperature-controlled drying racks kept below 38°C for approximately 22 days, ensuring slow, even moisture reduction that preserves the coffee's delicate aromatics.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis dual-fermentation anaerobic washed method produces a cup of remarkable aromatic lift, structural clarity, and layered complexity — a true expression of Huver's commitment to innovation and quality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA precise, elegantly structured anaerobic washed coffee that opens with the delicate floral lift of jasmine, develops into the bright citrus acidity of fresh lemon, and finishes with the rich, jammy depth of blackberry. The dual anaerobic fermentation has enhanced the coffee's aromatic complexity whilst preserving its clean structure and clarity. A coffee that rewards patience and attention — every sip reveals more nuance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eLemon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBlackberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"April 14th \/ 125g","offer_id":57745824514422,"sku":"MANHATTAN-HUVER-CASTILLO-AW-FIL-APR14","price":20.95,"currency_code":"GBP","in_stock":true},{"title":"May 29th \/ 125g","offer_id":58010360611190,"sku":"MANHATTAN-HUVER-CASTILLO-AW-FIL-MAY29","price":21.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Huver_Castillo_125G_Filter_d964610e-48fe-42f0-8ed3-d6cbae2b9549.png?v=1777103976"},{"product_id":"manhattan-colombia-los-patios-geisha-aerobic-coferment","title":"Manhattan Roasters - Colombia Los Patios Geisha - Aerobic Co-ferment | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Los Patios Geisha (Aerobic Co-fermentation)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Peach Ice Tea • 🌸 Apricot Blossom • 🌼 Elderflower • 💜 Lavender • 🍦 Vanilla\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Juliana Serna \u0026amp; Alberto Gutierrez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Geisha, Los Patios\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Aerobic Co-fermentation (peach)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1650 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJuliana Serna and Alberto Gutierrez's Geisha from Los Patios, Huila, undergoes an aerobic peach co-fermentation that delivers vibrant notes of peach iced tea, apricot blossom, elderflower, lavender, and vanilla. From the first sip, the coffee opens with juicy stone fruit brightness before transitioning seamlessly into an elegant floral composition, rounded off with a soft, lingering vanilla sweetness.\u003c\/p\u003e\n\u003cp\u003eThis is a beautiful example of clarity, structure, and expressive flavour — a Geisha that showcases both the variety's inherent elegance and the precision of innovative processing. Suitable for both filter and espresso.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJuliana Serna and Alberto Gutierrez operate Los Patios, a farm and processing facility in Huila that has become a hub for quality-focused experimentation and innovation. Working at 1650 MASL, they cultivate Geisha alongside other high-value varieties, applying rigorous agronomic practices and meticulous post-harvest protocols to unlock the full potential of their coffees.\u003c\/p\u003e\n\u003cp\u003eLos Patios collaborates closely with Coffee Quest, whose Research \u0026amp; Development team has been stationed at the facility since April 2023. Together, they have pioneered experimental fermentation techniques — like the aerobic peach co-fermentation used for this Geisha lot — that elevate flavour complexity whilst maintaining the structural integrity and clarity that define exceptional specialty coffee.\u003c\/p\u003e\n\u003cp\u003eThe Geisha variety, originally from Ethiopia but famously cultivated in Panama and Colombia, is prized for its delicate floral aromatics, tea-like body, and exceptional clarity. At Los Patios, Juliana and Alberto's careful cultivation and innovative processing allow the variety to express its full potential.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Aerobic Co-fermentation process at Los Patios involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only fully ripe Geisha cherries are hand-picked at peak ripeness, ensuring maximum sugar content and aromatic potential.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are depulped to remove the outer skin whilst retaining the mucilage, which contains sugars and precursor compounds essential for fermentation.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003ePeach Co-fermentation\u003c\/strong\u003e — Depulped coffee is placed in open-air fermentation tanks along with peach concentrate, which introduces fruit precursors and aromatic compounds. The coffee ferments aerobically (with oxygen present), allowing specific microorganisms to interact with both the coffee mucilage and the peach sugars, enhancing the coffee's fruit-forward character and floral aromatics.\u003c\/li\u003e\n\u003cli\u003e⏱️ \u003cstrong\u003eControlled Fermentation Time\u003c\/strong\u003e — The fermentation is carefully monitored for pH, temperature, and sensory development to ensure optimal aromatic complexity without over-fermentation.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — After fermentation, coffee is thoroughly washed to remove the mucilage and any remaining co-fermentation material, leaving the beans clean and ready for drying.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eControlled Drying\u003c\/strong\u003e — Beans are carefully dried on raised beds or in mechanical dryers, with constant monitoring to ensure even moisture reduction and prevent over-fermentation or mould development.\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eStabilisation\u003c\/strong\u003e — Once dried to optimal moisture content, coffee is stored to rest and stabilise before dry milling and export.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis innovative aerobic co-fermentation method enhances the Geisha variety's natural elegance, adding layers of stone fruit and floral complexity whilst preserving the coffee's clean, structured foundation.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA remarkably expressive Geisha that opens with the juicy brightness of ripe apricot and refreshing peach iced tea, unfolds into an elegant floral composition of apricot blossom, elderflower, and lavender, and finishes with a soft, lingering sweetness of vanilla. The peach co-fermentation has amplified the coffee's fruit-forward character without overwhelming its inherent floral delicacy, creating a cup of exceptional clarity, balance, and depth.\u003c\/p\u003e\n\u003cp\u003eJuicy mouthfeel, complex aromatics, silky body, and a clean, extended finish make this a Geisha that rewards slow sipping and careful attention. 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So layered was the cup that the usual three tasting notes were extended to four: granadilla, golden syrup, pomelo, and rose hips — a profile of remarkable complexity and distinction. The lot was ranked 2nd at the most recent Best of Rwanda competition.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKivubelt Coffee Ltd was founded in 2011 by Furaha Umwizeye Teuscher — a Rwandan economist who returned from Switzerland with a master's degree and a determination to contribute meaningfully to her country's rural economy. Her vision centred on vertical integration: owning and farming the land, running the washing stations, and controlling quality from cherry to export. The company now manages over 45 hectares of coffee plantations across three estates — Jarama, Kamajumba, and Nyaruzina — all situated in the Nyamasheke District on the shores of Lake Kivu, supported by two on-site washing stations and a workforce of between 100 and 600 seasonal and permanent workers.\u003c\/p\u003e\n\u003cp\u003eManaging Director Kalila Kantengwa leads the operation today, with the Jarama estate — Kivubelt's largest — overseen by agronomist Muhire Lambert under operations manager Nsengimana Gaspard. Jarama sits several hundred metres higher than Kivubelt's other farms, reaching up to 1,900 MASL, where the humid equatorial mist drifting off Lake Kivu, rich volcanic soils from the Virunga range, and the slow maturation of fruit at extreme altitude converge to create conditions of rare quality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Kivubelt Coffee's Jarama Estate involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe Red Bourbon cherries selected at peak maturity ☀️ Whole-cherry drying — Fruit dried intact, allowing the seed to absorb the full character of the surrounding pulp throughout the drying period\u003c\/p\u003e\n\u003cp\u003eThe Natural process is the defining choice here — by drying the cherry whole, the bean absorbs the fruit's sugars, aromatics, and acidity over an extended period, building the layered complexity and vibrant fruit character that earned this lot its #2 ranking at Best of Rwanda, whilst careful management throughout preserves full bean integrity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA landmark Rwandan coffee and a worthy addition to the World Class category — Kivubelt's Jarama Red Bourbon is a vivid expression of what Lake Kivu's shores, volcanic soils, and extreme altitude are capable of producing. Tropical fruit, honeyed sweetness, citrus brightness, and delicate floral notes layer and interweave in a cup of genuine depth and distinction.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍈 Granadilla 🍯 Golden Syrup 🍋 Pomelo 🌹 Rose Hips\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"125g \/ June 12th","offer_id":58128560488822,"sku":"MANHATTAN-KALILA-KANTENGWA-RED-BOURBON-NATURAL-FIL-JUN12","price":24.0,"currency_code":"GBP","in_stock":true},{"title":"125g \/ July 21st","offer_id":58341927911798,"sku":"MANHATTAN-KALILA-KANTENGWA-RED-BOURBON-NATURAL-FIL-125-JUL21","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BEST_OF_RWANDA-scaled.jpg?v=1778830920"},{"product_id":"manhattan-coffee-roasters-rosa-dominguez-geisha-peru","title":"Manhattan Coffee Roasters - Rosa Dominguez Geisha | Peru","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003ePeru — Rosa Dominguez Ramos Sufaypata Geisha (Washed \/ Double Fermentation)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍎 Red Apple • 🍊 Clementine • 🍮 Fudge\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Rosa Dominguez Ramos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Sufaypata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cusco, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed \/ Double Fermentation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,050 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA debut Peruvian selection from Manhattan Coffee Roasters — and an exceptional one to open with. Rosa Dominguez Ramos's Sufaypata farm in Cusco produces a washed, double-fermented Geisha of refined elegance and expressive complexity. In the cup: red apple, clementine, and fudge, with a smooth and rounded finish that speaks quietly and confidently of what Peruvian specialty coffee can achieve.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRosa Dominguez Ramos and her family were among the first producers to join the Valleinca Association in Cusco — a collective that has been instrumental in developing specialty coffee production in this high-altitude growing region. The family's dedication to their plantations is immediately apparent: regular fertilisation, abundant natural irrigation from the streams that flow across the farms, and meticulous attention to every stage of cultivation.\u003c\/p\u003e\n\u003cp\u003eThe coffee at Sufaypata is grown primarily under the shade of Pisonay trees — a native Andean species whose vibrant reddish-orange blossoms transform the landscape during flowering season, creating a distinctive and beautiful microenvironment for the coffee plants. At 2,050 MASL in Cusco, slow cherry maturation in the cool mountain climate builds the aromatic intensity and refined sweetness that define this Geisha.\u003c\/p\u003e\n\u003cp\u003eGeisha, first collected from the coffee forests of Ethiopia in the 1930s and brought to global prominence at the 2005 Best of Panama competition, has found compelling new homes across the high-altitude growing regions of South America. In Rosa's hands at Sufaypata, its hallmark florality and delicate complexity express themselves with particular elegance and refinement.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed Double Fermentation process at Sufaypata involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Geisha cherries selectively harvested at peak ripeness 🔍 Sorting — Only the finest ripe cherries selected before fermentation 🧪 First fermentation — Initial fermentation phase to begin developing complexity 🔧 Depulping — Outer skin removed between fermentation stages 🧪 Second fermentation — A second controlled fermentation to deepen sweetness and aromatic expression 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Drying — Dried to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe double fermentation is the defining step — two distinct fermentation phases build the layered complexity and refined sweetness that define this Geisha, while the thorough washing between and after each phase preserves the clean, elegant structure and red apple and clementine brightness that run through from first sip to last.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA refined and memorable debut Peruvian lot from one of Cusco's most dedicated family producers — red apple crispness, clementine brightness, and a warm fudge sweetness in a smooth, rounded, and elegantly expressive cup. A confident and compelling first chapter from Rosa Dominguez Ramos at Sufaypata.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍎 Red Apple 🍊 Clementine 🍮 Fudge\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"125g \/ May 29th","offer_id":57988614914422,"sku":"MANHATTAN-SUFAYPATA-ROSA-DOMINGUEZ-GEISHA-FIL-MAY29","price":24.0,"currency_code":"GBP","in_stock":true},{"title":"125g \/ July 2nd","offer_id":58239610749302,"sku":"MANHATTAN-SUFAYPATA-ROSA-DOMINGUEZ-GEISHA-FIL-125-JUL02","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Rosa_Dominguez_250G_Espresso.png-cropped.png?v=1780242999"},{"product_id":"manhattan-coffee-roasters-finca-soledad-washed-typica-ecuador","title":"Manhattan Coffee Roasters - Finca Soledad Washed Typica | Ecuador","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEcuador — Pepe Jijón Finca Soledad Typica (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Apricot Pie • 🌸 Elderflower • 🍊 Clementine\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Pepe Jijón\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Soledad\u003c\/li\u003e\n\u003cli\u003eRegion: Imbabura, Ecuador\u003c\/li\u003e\n\u003cli\u003eVarietal: Typica\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,515 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e A new introduction from friend Pepe Jijón — Finca Soledad. This washed Typica lot is exceptionally elegant, with a vibrant, juicy mouthfeel that keeps drawing us back for another cup. Apricot pie, elderflower, and clementine come together for a true taste of summer. In the cup: apricot pie, elderflower, and clementine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Finca Soledad sits on a mountainside overlooking the Intag River valley. Pepe purchased the four-hectare property in 2010, stepping away from a career in mountaineering and exploring to reconnect with the land — and was later introduced to coffee, a discovery that became his new life's work. The surrounding area had previously suffered deforestation, and Pepe and his team have since replanted roughly 25,000 trees, returning the land to a lush, flourishing state. The farm mainly grows Typica Mejorada and Sidra, with smaller patches of Ethiopian and Panamanian Gesha alongside Caturra and Castillo — and Pepe experiments with his own processing methods, including a double-fermentation Lot JJ designed to enhance the trees' natural flavours. As Pepe puts it: \"this is my life, this is where I find peace.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is Washed, a method that removes the fruit before fermentation and drying — allowing Typica's naturally elegant, juicy character to come through with clarity, building the apricot pie and clementine sweetness that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Elegant and vibrant — apricot pie sweetness up front, elderflower florality through the middle, and a bright clementine finish. A true taste of summer, and a fittingly special lot from a farm built on patience and care.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍑 Apricot Pie 🌸 Elderflower 🍊 Clementine\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"125g \/ August 14th \/ Filter","offer_id":58513813340534,"sku":"MANHATTAN-SOLEDAD-PEPE-JIJON-TYPICA-WASHED-FIL-125-AUG14","price":26.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Finca_Soledad_250G_Filter-cropped.png?v=1784892704"},{"product_id":"manhattan-coffee-roasters-rio-dulce-dbl-washed-gesha-colombia","title":"Manhattan Coffee Roasters - Rio Dulce Dbl. Washed Gesha | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — José Giraldo Las Marías Río Dulce Geisha (Double Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌹 Rose • 🍑 Plum • 🍦 Vanilla\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: José Giraldo\u003c\/li\u003e\n\u003cli\u003eFarm: Las Marías\u003c\/li\u003e\n\u003cli\u003eRegion: Pijao, Quindío, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Geisha\u003c\/li\u003e\n\u003cli\u003eProcess: Double Washed\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,900–2,050 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Río Dulce doesn't compete for attention. It's the quiet one — the lot that points to when a roaster asks what precision actually tastes like. Three fermentation stages, all carefully controlled at 14°C, build complexity while preserving clarity and delicate character, resulting in an exceptionally floral, elegant Geisha with a clean, precise profile. This is the lot that just won the Good Food Awards with Little Waves in the US. In the cup: rose, plum, and vanilla.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e This coffee comes from José Giraldo's Las Marías farm in Pijao, Quindío — a welcome return after a previous absence from the menu.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Ripe cherries are hand-picked at peak maturity, then undergo a first fermentation whole in cherry for 12 hours in a cold room at 14°C. They're then depulped and fermented dry for another 24 hours, still at 14°C, before a first wash and drain. A third 24-hour fermentation follows, again at 14°C, ending with a second wash and drain. The coffee then dries slowly in the shade on raised beds — no rush, no direct sun.\u003c\/p\u003e\n\u003cp\u003eThree separate fermentation stages, all held to the exact same 14°C throughout, are the defining step — this degree-precise temperature control is what builds the coffee's complexity while preserving the clarity and delicate rose, plum, and vanilla character that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Exceptionally floral and elegant — rose aromatics lead, plum sweetness through the middle, and a smooth, vanilla-laced finish. Delicate yet expressive, shining with a light roast and careful preparation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌹 Rose 🍑 Plum 🍦 Vanilla\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Filter \/ 125g \/ August 31st","offer_id":58592553173366,"sku":"MANHATTAN-MARIAS-RIO-DULCE-GESHA-WASHED-FIL-125G-AUG31","price":24.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Rio_Dulce_250G_Filter.png-cropped.png?v=1788340332"}],"url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/manhattan-world-class.oembed?page=2","provider":"Sigma Coffee UK","version":"1.0","type":"link"}