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Manhattan Coffee Roasters

El Paraiso Decaf El Paraiso Decaf
$34.00

Out of stock

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Details:

Forget everything you know about decaf coffee. Manhattan’s latest release transforms the decaf experience, featuring a remarkable coffee from the legendary Diego Bermudez of El Paraiso, Colombia. This isn't just any decaf; it's a thermal shock washed Castillo variety, innovatively processed to enhance the coffee's natural flavors, defying all decaf expectations. 


Sourced directly from Diego, a master of coffee processing, this decaf showcases the potential of his thermal shock method, combined with the use of local microorganisms to enhance the coffee's unique characteristics. Decaffeinated using the Ethyl Acetate method, known for its gentle extraction that retains the coffee's essence, this brew offers tantalizing notes of raspberry, white tea, and caramel. Prepare to be impressed by this game-changing decaf, a true drinking experience that challenges the norm and delights the palate.



Recommended Resting Time: 

We've had fantastic results brewing this coffee 4 weeks off roast and have found it to open up and retain a very structured raspberry acidity upwards of 2 months post roast. 



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Roast

Flavor

Raspberry · White Tea · Caramel

Origin

Colombia

Process

Decaffeinated · Thermal shock · Washed

Varietal

Castillo

Type

Single Origin

View full details
Recipe I/O:

Pourover
Espresso
French press
Aeropress
xBloom
Pourover
Method: V60
Number of pours: 4
TBT: 2:45-3:00
Dose: 15g
Grind size: Fine
Water: 240ml
Water Temp: 203°F/95°C
Pour #1
@0:00
60ml
Center then spiral, swirl
Pour #2
@0:45
60ml
Circular
Pour #3
@1:15
60ml
Circular
Pour #4
@2:00
60ml
Circular
Notes: Pour slower around 2-4ml/s to maximize balance and sweetness.
Espresso
Dose: 18g
Grind size: Very Fine
Water Temp: 198°F/92°C
Shot Time
21 seconds
Yield
44g
Notes: Enjoy!
French press
TBT: 5:00
Dose: 20g
Grind size: Medium
Water: 300ml
Water Temp: 205°F/96°C
Pour #1
@0:00
300ml
Spiral
Notes: Press filter down at 5 minutes, then pour into mug.
Aeropress
Method: AeroPress
TBT: 4:00
Dose: 16g
Grind size: Medium Fine
Water: 240ml
Water Temp: 205°F/96°C
Pour #1
@0:00
240ml
Spiral
Notes: Press filter down at 5 minutes, then pour into mug.
xBloom
Number of pours: 5
TBT: 2:45-3:00
Dose: 15g
Grind size: 23
Water: 240ml
Water Temp: 203°F/95°C
Bloom
Temperature:203°F/95°C
Water:60ml
Pattern:Circular
Pausing:45sec
Vibrate after
Pour #2
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:30sec
Pour #3
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:20sec
Pour #4
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:20sec
Pour #5
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:20sec

3 Ways to Brew

Curated beans, calibrated tastes

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OUR ROASTERS
Manhattan Coffee Roasters
FOUNDER
Ben Morrow and Esther Maasdam
LOCATION
Rotterdam
LOCATION
The Netherlands
Thrive for unparalleled flavour.
Why We Love Manhattan Coffee Roasters
Manhattan Coffee Roasters is deeply rooted in the belief that coffee should be an extraordinary experience. Based in the dynamic harbor city of Rotterdam, it is steered by seasoned coffee professionals Ben Morrow and Esther Maasdam. We're particularly inspired by their focus on mind-blowing, exceptional coffees and their commitment to close cooperation with producers. Their expertise honed over 30 years and numerous competitions, aligns with our vision of excellence in coffee. Manhattan Coffee Roasters' emphasis on sweetness and provenance, and their enthusiasm for collaborating with equally passionate producers and traders, mirrors our excitement for the future of coffee and its community. Additionally, their homage to local history and international aspirations, drawing inspiration from Rotterdam's connection to New York through the Holland America line, reflects the journey from local to global in the coffee industry. Joining them on this adventure feels like a natural and exhilarating step for xBloom.
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