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Rotterdam-based roaster Manhattan has a long relationship with Diego Bermudez, whose El Paraiso farm is renowned for its experimental lots. They asked Diego to create a ‘pink’ noted coffee with flavors of watermelon or guava, and six months of R&D later, he delivered. Combining industrial fermentation with a “thermal shock” stage—washing the coffee cherries in hot and cold water—the results are shockingly delicious.
We found a pomegranate fragrance and tasted berries and sweet cream, before it cooled into a cup of stone fruit with a hazelnut finish.
🌎 Origin: El Tambo, Colombia
🌡️ Process: Thermal Shock Anaerobic
🔬 Varietal: Castillo
⛰️ Elevation: 1,800 MASL
Founded by champion baristas in the Netherlands in 2017, Manhattan has made a name as one of the most coveted international roasters. Based in the harbor city of Rotterdam, their mission is to share competition coffees with the world.
Here’s how we brew this special coffee from the legendary Colombian producer Diego Bermudez. We tasted berries, sweet cream, stone fruit, and a hazelnut finish.