Manhattan - Edelweiss
Another gorgeous Competition lot from Manhattan Coffee Roasters - this is the very first harvest of Geisha for Neel Vohora at Finagro in the Arusha region of Tanzania. The harvest brought forward new challenges and plenty of experience that can be applied into future harvests of the variety. The team at Finagro opted to start the processing with a 4 day preferment. This was then followed up by a 60 hour dry ferment. Initially, the results were not what they had expected. After letting the coffee rest for a month it was clear their experiment was a success. A high level of complexity revealed itself and the coffee began to shine!
“Perhaps we were right to force the fermentation as we did. Lets face it, you experiment and just never know if you are blowing smoke or actually doing something that is genius”
Expect notes of orange, rosehip, and meringue.
150g whole-bean coffee.
Another gorgeous Competition lot from Manhattan Coffee Roasters - this is the very first harvest of Geisha for Neel Vohora at Finagro in the Arusha region of Tanzania. The harvest brought forward new challenges and plenty of experience that can be applied into future harvests of the variety. The team at Finagro opted to start the processing with a 4 day preferment. This was then followed up by a 60 hour dry ferment. Initially, the results were not what they had expected. After letting the coffee rest for a month it was clear their experiment was a success. A high level of complexity revealed itself and the coffee began to shine!
“Perhaps we were right to force the fermentation as we did. Lets face it, you experiment and just never know if you are blowing smoke or actually doing something that is genius”
Expect notes of orange, rosehip, and meringue.
150g whole-bean coffee.
Another gorgeous Competition lot from Manhattan Coffee Roasters - this is the very first harvest of Geisha for Neel Vohora at Finagro in the Arusha region of Tanzania. The harvest brought forward new challenges and plenty of experience that can be applied into future harvests of the variety. The team at Finagro opted to start the processing with a 4 day preferment. This was then followed up by a 60 hour dry ferment. Initially, the results were not what they had expected. After letting the coffee rest for a month it was clear their experiment was a success. A high level of complexity revealed itself and the coffee began to shine!
“Perhaps we were right to force the fermentation as we did. Lets face it, you experiment and just never know if you are blowing smoke or actually doing something that is genius”
Expect notes of orange, rosehip, and meringue.
150g whole-bean coffee.