Featured Coffee
Jose jijon
loja, ecuador • putushio
We are excited to announce the return of the incredible Mejorado from Pepe and Jose Jijon!This new batch comes from their high-altitude farm, Putushio, located at 2,222 meters above sea level. The area is rich in history, featuring artifacts that date back over 3,000 years. Its rugged terrain gives the region what Pepe describes as “mystical” characteristics. This new farm allows Pepe and his team to produce exquisite washed coffees that showcase the unique variety and terroir of Putushio.In this offering, we are tasting notes of clementine, white grape, and rose!
Featured Coffee
Shyira
Nyabihu, rwanda • Muraho Trading Company
We’re excited to share another delicious coffee from Rwanda! The Shyira coffee is named after the Shyira Coffee Washing Station, which showcases the resilience and potential of coffee farming in Nyabihu. This region is known for producing some of Rwanda’s most unique and sought-after specialty coffees.
These washed Red Bourbon coffeebeans, is grown in the high mountains at an elevation of 1,850 to 2,300 meters above sea level. Nyabihu, often referred to as the “place of darkness,” earned its name due to its frequent heavy cloud cover and intense rainy seasons.You can expect tasting notes of sweet orange, redcurrant, and rooibos, all complemented by a juicy mouthfeel. Shyira coffee is available in both espresso and filter options!
These washed Red Bourbon coffeebeans, is grown in the high mountains at an elevation of 1,850 to 2,300 meters above sea level. Nyabihu, often referred to as the “place of darkness,” earned its name due to its frequent heavy cloud cover and intense rainy seasons.You can expect tasting notes of sweet orange, redcurrant, and rooibos, all complemented by a juicy mouthfeel. Shyira coffee is available in both espresso and filter options!
Featured Coffee
EL INGENIO
Apaneca Ilamatepec, EL SALVADOR • Urrutia’s Estate Coffee
This coffee is grown at El Ingenio in El Salvador by the Urrutia family.Once picked, the coffee cherries are transported to San Antonio, the wet mill run by Enrique Urrutia.At the mill, the cherries pass through a series of depulpers, each calibrated for different levels of ripeness. The first depulper is set specifically for ripe, red cherries. If a cherry isn’t pulped during the first pass, a processing machine known as a criba moves it on to the next depulper. With four depulping lines available, this system allows the mill to carefully separate and prioritise the highest-quality cherries.After depulping, the coffee undergoes a 13–14-hour dry fermentation. It is then washed and placed in a wet fermentation tank before moving on to the drying stage.The drying method is determined by the weather, production needs, and the volume of cherries arriving at the mill. The coffee is dried using a combination of guardiolas and brick patios.On the cupping table, we found notes of dried fruit, green apple, and fudge, complemented by a smooth, rounded mouthfeel.Available now for filter and espresso.
Featured Coffee
Rosa dominguez
cusco, peru • Sufaypata
For the first time, we are proud to present a coffee from Peru as part of our selection. At Manhattan Coffee Roasters, we are constantly working to expand our range and discover new and exciting flavor experiences. Rosa Dominguez is a coffee that perfectly reflects this pursuit. This washed, double-fermented Geisha offers a refined and expressive cup profile with notes of red apple, clementine, and fudge, followed by a smooth and rounded aftertaste. An elegant and memorable coffee that showcases the unique character of Peruvian specialty coffee.
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