This month we return to the little yet lively nation of Holland. With so many exciting roasters for such a relatively small country we were spoilt for choice and actually had a great opportunity this month to showcase not one but two discovery roasters. We also see the return of one of our favourite roasters with a fantastic new look and another with a delightfully uncommon coffee rounding off a spectacular Dutch set.

(Rotterdam, Holland)

Manhattan Coffee Roasters, from Rotterdam, has taken the coffee world by storm with their obsessive dedication to sourcing, roasting, and brewing top-tier beans. They’re like the coffee world’s mad scientists, tweaking every variable to extract some truly unique flavour profiles. The company is home to champions and is founded by coffee experts Ben Morrow and Esther Maasdam, who bring extensive experience from the industry. The name "Manhattan Coffee Roasters" pays homage to Rotterdam's rich maritime history, particularly the Holland America Line, which travelled from Rotterdam to New York.

We always enjoy working with Manhattan and are delighted to include a very special Kenya in their fantastic new packaging. Washed Kenyan coffees don’t normally get Ben excited but he says he couldn’t resist this one...and he couldn’t resist sharing his excitement with us too!

(Amsterdam, Holland)

Uncommon is located in downtown Amsterdam and was co-founded by Claye Tobin from Australia, Nina Tromp a Dutch, and Josh Cotton a native of Britain. All their coffees have something uncommon, be it taste, variety, processing method or the story behind them. At the heart of their mission is a deep connection with the coffee producers they work with. Each coffee they offer is a tribute to unsung heroes and their extraordinary journeys. By sharing these rich stories, they aim to bridge the gap between the farmers and coffee lovers, fostering a deeper appreciation and encouraging mindful consumption.

We were very lucky to catch the last of Granja Paraiso 92 this month. It has subtle and balanced notes of candy that hint at something unusual yet equally sophisticated. A really well crafted coffee.

WIlton Benitez is highly regarded as one of the most forward-thinking and innovative coffee producers on the planet. Granja Paraiso 92 has placed in and won countless competitions including Best of Cauca, Golden Bean USA, Australian International Coffee Awards, and Cold Brew and Barista Championships.

Tabi is a cross between Bourbon, Typica and the Timor Hybrid. Fully-ripe cherries are sterilized with ozonated water and UV light, submerged in water at 80c, fermented with brewers yeast (Saflager S-23) in a controled bio-reactor, pulped, fermented again anaerobically in mucillage, thermal-shock washed, mechanically dried in a controlled environment, stalled, and then sorted. Expect a limey, candy-sweet cup with a complex, herbal undertone.

(Amsterdam, Holland)

Mitchell's passion for coffee and Kaho’s journey from studying sustainability came together and they opened a specialty coffee shop & roastery in Amsterdam in 2021. Their philosophy is ‘mottainai’, meaning "not wasting anything" in Japanese, emphasises gratitude and maximizing resources potential. This ethos deeply influences practices at Sango, from reusable cups made from coffee husks to biodegradable straws. The couple lead a minimalist lifestyle and are motivated by a desire to inspire change in their customers and community focusing on practical, personal actions to make a difference.

They’re one of discovery roasters this month and we were really excited when we tasted their Tanzania coffee. It is a beautiful marriage of delicate nutty and fruit notes in a combination we’ve not quite had before. Divine.

Acacia Hills farm borders the Ngorongoro Conservation Area, a UNESCO world heritage site and practice organic and sustainable farming methods that protect the local ecosystem. By implementing water-saving techniques and managing waste responsibly, they minimize their environmental footprint. They also contribute to local community by creating job opportunities, and by providing financial assistance, education materials, and infrastructure improvements to local schools.

The Kent variety is prized not only for its disease resistance but also for its quality. They are known for their smooth and balanced flavor profile, with subtle fruit and floral flavor notes and a clean finish. This washed lot undergoes a fermentation for 12 to 13 hours, before being washed and dried for about 13 to 16 days.

(Amsterdam, Holland)

Ben Kozica-O'Callaghan, owner and head roaster of Five Ways, who grew up amidst Melbourne's vibrant coffee scene, initially planned a two-day visit to a friend in Amsterdam. However, the trip extended to six months then he finally chose to make Amsterdam his permanent home and start his company there.
Five Ways could be one of the finest roasters you’ve never heard of, and that is down to a strategy they adopted when they launched in 2017, which was to concentrate on delivering their coffee goodness to the locals and grow slowly from there. A winning strategy it would seem, because today they have a reputation in Amsterdam as a must-visit place.

From what we’ve been tasting we’re pretty sure they’ll soon become a globally recognised name. This Costa Rica hybrid H17 is a real winner, with oh-so-sweet and delightful tropical fruits punch flavours, we fell in love with it instantly!

Café Rivense del Chirripó is a family micromill located in southern part of Costa Rica. The quality of the coffee has been recognized with different award in Cup of Excellence competition. The farm is managed with a sustainable system, focused on reduce carbon footprint in the environment: proper shade management to provide organic material to soil and keep coffee trees fresh; fertilize based on annual soil analysis; use of herbicide in specific plots with strong grasses; all the water sources are protected and through the farm there are fruit trees to feed wildlife.

The coffee is picked when the cherries are ripest, dried sun on rise beds and static mechanical drying machines, milled and classified with high quality standards, packaged and export from the farm to guarantee traceability of the products.