Here's how we brew this specially commissioned coffee from a legendary Colombian producer—Camilo Torres by Manhattan!
Manhattan’s relationship with experimental producer Diego Bermudez has evolved into a creative partnership. After they asked Diego to create a coffee with a pink fruit profile, he spent six months in R&D, combining industrial fermentation with a “thermal shock” stage—washing the coffee cherries in hot and cold water—with shockingly delicious results.
We tasted berries, sweet cream, stone fruit, and a hazelnut finish, with a rich pomegranate fragrance.
🌎 Origin: El Tambo, Colombia
🌡️ Process: Thermal Shock Anaerobic
🔬 Varietal: Castillo
⛰️ Elevation: 1,800 MASL
Camilo Torres Manhattan
Brew Recipe for Camilo Torres by Manhattan
Using Stagg [X] Dripper
22g of Camilo Torres by Manhattan Coffee.
350g of water
1. Measure and grind coffee
Measure 22g of coffee beans and grind them on a medium-fine setting. We used setting 4 on Ode with Gen 2 SSP Burrs.
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 44g of water for the bloom
Fully saturate your coffee grounds with twice as much water as coffee, and allow about 38 seconds for the bloom.
4. Continue pouring in 3 stages
After the bloom, pour to 150g, then 250g, and finish at 350g.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of sweet cream, stone fruit, and a hazelnut finish.