Ivan Solis – Anaerobic with Mossto

Manhattan are alwayus excited to feature coffees from Ivan Solis, and this latest lot is another standout.

The cherries undergo a 72-hour anaerobic fermentation, with mossto added at a ratio of 1L to every 100kg of fruit—a technique that enhances complexity without overpowering the cup. Drying follows on raised beds for around 22 days, reaching a stable 10% humidity.

Expect a juicy, expressive profile with notes of raspberry, chamomile, and orange.

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!