Manhattan Roasters - Ombligon - Colombia, Nestor Lasso

After harvest, the cherries are left to oxidise in open plastic tanks for 48 hours. During this stage, the cherry must—rich in sugars and aromatics—is continuously recirculated to intensify flavour development. The coffee is then immersed in cold water to remove any floaters, followed by a 50°C wash to induce thermal shock and enhance clarity.

In the cup, expect vibrant notes of Dr. Pepper, Jolly Rancher, and vanilla, with a syrupy, lingering mouthfeel.

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!