Another knockout from Kai Janson and the team in Volcan, Panama.

Grown 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.

Ben 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.

In the cup? Think sencha, bright lemon zest, and delicate jasmine. Clean, juicy, and seriously moreish. Perfectly deserving of the 'World Class' tier at Manhattan.

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!