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Manhattan Coffee Roasters

El Alisal [Competition] El Alisal [Competition]
5.0
Rated 5.0 out of 5 stars
1 Review
$16.00

Out of stock

Story:
Details:

El Alisal has been under the management of the Jaramillo family for generations. They have maintained the tradition of coffee cultivation, complemented by a variety of crops such as cassava, bananas, corn, and fruit trees. Focused on a constant pursuit of excellence and innovation, they have incorporated coffee varieties such as Typica Mejorado, Sidra, Geishas, and Batian. The Batian varietal was developed in Kenya and is a crossbreed between SL28, SL34, Sudan Rume, N39, K7, SL4, and the Timor Hybrid.

Processed as a natural with an initial 10-day fermentation yields a result tasting like cherry cola, raspberries, and juicy clementine!

 

Why We Like It and Resting Time:
This is an extremely red fruit forward coffee and is an absolute berry bomb! We've been really enjoying this coffee as espresso and it makes a complex fruity pour over. We recommend you rest this coffee for at least three weeks as the red fruit acidity will become much more structured.

 

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Roast

Flavor

Raspberry · Clementine · Cherry Cola

Origin

Ecuador

Process

Natural

Varietal

Batian

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: 205°F/96°C
Pour #1
@0:00
60ml
Center, Then Spiral, Swirl V60
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: 199°F/93°C
Shot Time
24-26 seconds
Yield
54g
Notes: Enjoy!
French press
TBT: 6:00
Dose: 20g
Grind size: Fine
Water: 320ml
Water Temp: 208°F/98°C
Pour #1
@0:00
300ml
Spiral
Break Crust
@4:00
Plunger
@6:00
Notes: Enjoy!
Aeropress
Method: AeroPress
TBT: 5:00
Dose: 15g
Grind size: Medium Fine
Water: 240ml
Water Temp: 205°F/96°C
Pour #1
@0:00
240ml
Spiral
Notes: Pour water in, then coffee, stir. Press filter down at 6 minutes, then pour into mug
xBloom
Number of pours: 5
TBT: 2:45-3:00
Dose: 15g
Grind size: 22
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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