Introducing the newest addition to the family of blends from Manhattan Coffee Roasters, which definitely deserves your attention. This time, it’s a blend of an anaerobically processed Catuai variety from Brazil and a washed Geisha from Panama. Expect juicy notes of candied orange and sweet aromas of pralines, complemented by a delicate flavor and fragrance of white flowers. Be sure to try this spectacular coffee yourself!
The first coffee in this blend comes from Brazil’s São Sebastião do Anta region, home to Inacio Soarez’s farm. Inacio initially hadn’t planned to take over the farm from his father, but when his father became seriously ill, Inacio returned home, and his passion for continuing his father’s legacy flourished. After his father's passing, Inacio set out to fundamentally transform the farm. A young and ambitious farmer, Inacio embraces innovative ideas in land management, processing, and drying—and the results speak for themselves. The farm is small enough that no mechanical harvesting machinery is used, something unusual for Brazil. For Inacio, meticulous care and attention to detail during harvesting and processing are paramount, as he believes that investing in the farm can uplift the entire community. Even during his second harvest, the community immediately benefited as he achieved significantly higher prices compared to the farm’s conventional high-yield past.
The "anaerobic honey" process involves a specific fermentation technique where coffee cherries are partially dried with the mucilage intact, producing sweet, fruity notes. The coffee is then stored in an oxygen-free environment, undergoing slow fermentation that highlights its unique flavors and aromas.
- Panama – FINCA SANTA TERESA
The second part of this blend is sourced from Panama’s Finca Santa Teresa. The FST team has long been active in the premium global coffee market, primarily selling high-quality, high-volume traditional varieties such as Catuai, Caturra, and notably the renowned Geisha variety. Their main lots are exceptionally high-quality, thanks in part to the stunning terroir: fertile volcanic soil, high altitude, surrounding rainforests, and idyllic weather patterns. This beautiful east-facing plot extends across mountains at an average altitude of 1475 - 1550 m.a.s.l.
In the washed processing method, cherries first pass through a pulper, removing both skin and fruit pulp. The remaining green beans, still coated with some mucilage, undergo fermentation for several hours, allowing the residual pulp to be easily removed. After fermentation, beans are washed with water to remove residual sugars. The coffee is then sun-dried on concrete patios or raised beds. Mechanical dryers may be used if outdoor conditions are unfavorable. Coffees processed this way typically exhibit a cleaner taste profile, pronounced acidity, and distinct fruity notes.