Colombia WILDER LAZO

by Manhattan Coffee Roasters

5.0(1 vote)
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Packaging:

 
Roastery
Manhattan Coffee Roasters
Coffee Origin
Colombia specialty coffee Colombia
Region
Huila
Variety
Pink Bourbon
Roast Type
Filter
Process
Anaerobic
Flavour Profile
Red grapes, Grapefruit, Watermelon
Roast Level
Light to Medium Light
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Vacuum Pot

About Manhattan Coffee Roasters

Manhattan Coffee Roasters is run by long time coffee professionals and multiple barista championship-winning barista’s Ben Morrow and Esther Maasdam, who have more than 13 years of experience in the field up their sleeve. In March 2017, with her partner and Australian importer Ben Morrow, Esther founded a roastery located in Rotterdam. Ben worked for 5 years as a barista in Melbourne, Australia. In 2016, he moved to Europe, when he was ready to work outside the bar counter and also enjoy a more personal life with Esther.

Since its inception, Manhattan Coffee Roasters has seen a flurry of activity. The brand new company was entered for roasting for Daniella Nyström, the barista who represented the Netherlands at the World Brewers Cup, and also for Merijn Gijsbers, the Dutch barista champion. In addition to providing Gijsbers with the Panamanian geisha La Berlin Geisha, which enabled him to win a national title, they also served as coaches for Maasdam and Morrow.

Ester Maasdam participated in:
  • Dutch Latte Art Champion 2011
  • Dutch Latte Art Champion 2012
  • Dutch Latte Art Champion 2013
  • 5th World Latte Art Championships 2013
  • Dutch Latte Art Champion 2014
  • 4th Dutch Barista Championships 2016
  • Dutch Cup tasters Champion 2017
Ben Morrow articipated in:
  • Australian latte art champion 2015
  • World latte art champion 6th place 2015
  • New York Coffee Masters champion 2015
  • London Coffee Masters champion 2016
  • San Remo God Shot Run Winner (With Claye Tobin) 2018




Reviews (1x)

Reviews Total
5.0 / 5
Recommended by
100%
1 out of 1 users
PO Verified Customer Show Original August 14, 2022
Recommends
250g
the smell every time the bag is opened...
very willing to prepare - you can't prepare it wrong
full expressive body, no bitterness; with mild acidity
it lingers pleasantly for a long time and fades away in the mouth - a great companion while reading a book
after finishing the drink, the desire remained to go make coffee again
the long pleasant in the mouth ... I will miss it );
the desperate feeling when the empty bottom of the mug appears - what!? I don't want the coffee to run out! I don't want to say goodbye!
Recipe
Preparation method: Osmotic flow appealed to me the most, with V60-01
Coffee (g): 20
Water (g): 260
Water temperature: 92C
Grinder (settings): 25 clicks, Comandante
Process: 40g preinfusion; at approx. 0:30 without interruption, from a low height, concentrated only on the center up to 180g; then after approx. 5s copying the central circle the size of a thumb; the whole process approx. 2:30 - 2:45 (longer time will not hurt the coffee)
- this process makes the fresh acidity more apparent, which I don't mind; the coffee body intensifies, which I like a lot, with a long, distinct and clean aftertaste

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