Manhattan Coffee Roasters

Introducing the Brooklyn Blend: a balanced fusion of 90% Brazil Inacio Soares F2 and 10% Panamanian Geisha from Finca Santa Teresa. This blend combines the richness of Brazilian coffee with the elegance of Geisha, offering smooth notes of candied orange, praline, cream and a juicy mouthfeel.

was created as a year-round espresso blend that delivers a perfectly balanced and sweet cup. It’s designed to shine in milk-based drinks while also offering enough complexity to be enjoyed on its own. Our mission has always been to ensure the blend remains consistent and fresh by featuring high-quality, in-season green coffee. This current version features a 66/34 combination of Brazil Inacio Soares F2 and Cerro Azul from Fincas Mierisch in Honduras. What makes this version special is that City Limits is now a direct-relationship coffee! We’ve been collaborating with Inacio Soares and Fincas Mierisch since 2017 and incorporating their exceptional coffees into this blend represents a significant step forward in our partnerships. It also allows us to better highlight the incredible producers behind the coffee you love. This is an exciting evolution of this espresso blend that reflects our commitment to quality and collaboration!

Decaf shouldn’t be dull and it should always be traceable! That’s why Gold Mountain Coffee Growers partnered with Swiss Water Decaffeinated Coffee in Canada to craft this rare, small-batch “Decaf Elixir”. Expect a profile of red apple, cane sugar, golden kiwi and a creamy mouthfeel. Available for both filter and espresso!

This Geisha gets its name from the plot where it is grown in Santa Lucia, Triangulo. The attention to quality and details starts there, where ripe blood-red Geisha cherries are picked. The cherries are then de-pulped and dry fermented in ceramic-tiled fermentation tanks for 36 hours. Post-fermentation, the parchment is washed and then transported to the raised beds inside a greenhouse. The greenhouse is designed to allow 50% shade, which allows for slow drying. The coffee is dried to a humidity of 11%, which takes on average 15 days. Once dry, the coffee is moved to a warehouse where it is rested for at least one month. This step allows the humidity to homogenize in the beans. Expect green tea, lychee and white flowers! Available for both filter and espresso!

A new Decaf is here from our friends at Forest Coffee! Ben secured this one for us while visiting Shady and Elias on his recent Colombia trip and we could not be happier with it. This coffee undergoes a 48 to 60-hour anaerobic fermentation with controlled pH levels, followed by an intermittent drying process at varying moisture levels for added complexity. Subsequently, it is stored in silos to achieve optimal bean moisture and undergoes a 45-day chilling period to enhance complexity. After this, it is sent to the EA decaffeination plant. Red and Yellow Caturra tasting like plum, chocolate, and hazelnut,

This coffee comes by way of Gold Mountain Coffee Growers in Nicaragua. It is a Red Pacamara that underwent a carbonic maceration with a 272 hour fermentation. Finca Idealista has spent years developing the best way to conduct carbonic maceration nanolots – this is a result of years of trial and error before finally getting it right! The results in the cup are notes of red currant, brazil nut and papaya with a creamy mouthfeel. Try it now, available for both filter and espresso!

Inacio: A Dedicated Partner at Fazenda Jairo Soares Experience the subtle notes of white flowers, the sweetness of praline, and the richness of chocolate, all complemented by a smooth and creamy texture—hallmarks of coffee from Fazenda Jairo Soares. We’re proud to partner with Inacio, whose commitment to quality and innovation shines through in every cup.

The return of more amazing Mejorado from Pepe and Jose Jijon! This one coming from their new high-altitude farm, Putushio! Putushio is a mountain located next to the farm at 2222 masl. The area has historical artifacts dating back from over 3000 years ago along with rugged terrain that creates as Pepe describes as “mystical” characteristics. This new farm is allowing Pepe and his team to produce some lovely washed coffees that display variety and terroir characteristics present in Putushio. For this one, we are tasting clementine, white tea and violet!

An exceptional Kenyan coffee from Mutheru Factory, now available at MCR! Nestled on the slopes of the Aberdare Ranges, Mutheru Factory recieves its cherry from 500+ farmers that manage around 250 trees each, on average. With high altitudes and consistent practices, it delivers clean coffees with a unique Kenyan profile. Grown at a high altitude of 1700 masl, this blend of classic Kenyan varieties Ruiru 11, SL-28 and SL-34 stood out for its elegant profile of red currants, yellow plum and light caramel. Available for filter and espresso.

Spirits are always high when Pepe’s coffee lands back onto our offerlist! This coffee undergoes Pepe’s “Wave Honey” process. The cherries undergo an initial fermentation in tanks for 72 hours then get dried very slowly in a dark room using intermittent temperatures for up to 50 days. Once the desired humidity is met, the coffee is put into grainpro bags to stabilize for 1 month. We’re tasting Elstar apple, lemon verbena and honey! Try it now, available for both filter and espresso!

is a protected natural forest reserve in the Cobán region of Guatemala owned by Dr. Jacinto Estrada Zanabria. In 2012, Carlos Estrada, Dr Jacinto’s son, started working 15 hectares of this land, planting varieties like Catuaí, Geisha, Bourbon. This particular lot is a washed Catuaí that underwent a washed process. First, at the wet mill, coffee is weighed, and transferred to flotation tanks. After the floaters are removed, the coffee is pulped and transferred to concrete fermentation tanks. After fermentation, the coffee mucilage is removed by a demucilager. From there the coffee goes to the washing channels which classifies beans by density. Less dense beans are separated, and coffee is transferred to raised beds to dry. On the cupping table, we tasted pear, macadamia and rooibos! Try it now, available for both filter and espresso!

: A Guji Gem for Every Coffee Lover Introducing Shoondhisa, a standout coffee from Guji known for its natural processing and versatile flavor. Whether brewed as filter coffee or espresso, Shoondhisa delivers a round mouthfeel with rich notes of berry compote, strawberry juice, and a hint of white sugar sweetness. Perfect for any coffee lover.