This lychee-forward lot goes through a carefully extended fermentation, blending both aerobic and anaerobic stages with selected yeasts to really dial up the fruitiness. A thermal shock wash locks in those vibrant aromatics right after fermentation.

In the cup, expect bright notes of osmanthus, lychee, and those nostalgic Kasugai gummies. It’s creamy, lively, and finished with a crisp malic acidity.

Hydrangea picked this one for its punchy stone fruit sweetness and that super juicy, clean finish.

Tasting Notes: Osmanthus, Lychee, Kasugai Gummies

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!