Coffee Review: Colombia - Diego Bermudez (Manhattan Coffee Roasters)

A couple weeks ago I tried out a new specialty cafe in town on a whim. I ordered a single origin Colombian espresso, with tasting notes promising Turkish delight, lychee, and raspberries. It was a lovely coffee and it persuaded me to take a bag of the beans home.

When I began brewing this coffee at home, I found myself slightly disappointed in the cup - the crisp, tart lychee notes I found in the espresso became muted, and instead there was a dominant confectionery sweetness that was interesting but ultimately left my palate both overwhelmed and wanting something more. At this time my recipe was a pretty standard 15g/270g ratio on my Aeropress with a 4 minute steep. While I was wondering about how to get more out this coffee, I was recommended a video from the coffee company Fellow where they go in depth on brewing coffee from the same farmer. I tried out their recommended Aeropress recipe - a 15g/210g ratio and a 2 minute steep, stirring the crust thoroughly after the first 30 seconds. The shorter ratio and extra agitation gave me just what I was hoping - bright, crisp, tart acidity balanced well with a complex sweetness and a lightweight body. This is the kind of coffee that makes you crave another cup right when you finish your first one.

This was my first time trying a coffee from Manhattan roasters, and I wasn't aware of how revered they are in the specialty coffee space. It left me so impressed that now I visit the cafe where I bought it fairly regularly, and when I saw another one of Manhattan's coffees on retail, I tried it out enthusiastically.