Absolutely Epic. We trusted you, our dear specialty coffee drinkers, to vote on your dream set of roasters for this edition and we're so glad we did - you over-delivered. For December we have the top 4 European roasters (as voted for by you!) with incredible coffees to sip over this festive season. This year all of your Christmases really have come at once!
You nominated 105 of your favourite roasters but 4 stood head and shoulders above the rest. Fasten your seat belt and hold on to your Santa hats - welcome to the Epic People's Choice Edition.
People's Choice Edition 'Epic' Lineup
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Manhattan
(Rotterdam, Netherlands)
‘Shoondhisa’
Ethiopia natural -
Coffee Collective
(Copenhagen, Denmark)
‘Vista Hermosa’
Guatemala washed -
Nomad
(Barcelona, Spain)
‘Faith Estate AA’
Kenya washed -
La Cabra
(Aarhus, Denmark)
‘Santa Rosa 1900’
Costa Rica honey reposado process
Manhattan
'Shoondhisa'
Origin: Ethiopia
Roast Type: Filter
Process: Natural
Region: Oromia
Variety: Gibirinna 74110 & Serto 74112
Altitude: 2173m
Manhattan
(Rotterdam, Netherlands)
Back by hugely popular demand and voted number one in this month’s set, Manhattan Coffee Roaster was created by coffee champions Esther Maasdam and Ben Morrow with a single purpose "to thrive for unparalleled flavour” and this is what it’s all about at Manhattan, focusing on mind blowing and exceptional beans, unique and small lots born from close cooperation with producers. We are thrilled to feature Manhattan for the second time this year!
Manhattan Ben’s Aeropress standard recipe:
15g coffee medium fine (24 clicks on Comandante grinder)
Water 240g 98°C
Two filter papers (rinsed)
Pour 50g water into the aeropress (in standard configuration) and use a spoon to stir the coffee for 30s
Pour the rest in, total 240g water.
1:30 give the aero a spin to free the grinds sitting on top.
4:00-5:00 press down the aeropress slowly.
Coffee Collective
'Vista Hermosa'
Origin: Guatemala
Roast Type: Filter
Process: Washed
Region: Huehuetenango
Variety: Bourbon, Caturra, Catuai
Altitude: 1600-1900m
Coffee Collective
(Copenhagen, Denmark)
Coffee Collective was founded in the earliest days of specialty coffee, back in 2007. When we think about the great work of responsibility, quality & traceability in the industry, it is because of pioneers like them and it's a no surprise they have even risen to the status as certified B Corp. How amazing to have them back in the box again after being such a hit in last year's Xmas Spice edition.
Visiting Coffee Collective (2016)
Nomad
'Faith Estate AA'
Origin: Kenya
Roast Type: Filter
Process: Washed
Region: Kirinyaga
Variety: SL28
Altitude: 1850m
Nomad
(Barcelona, Spain)
Featuring Nomad for the second time this year. Your vote has proven they really are one of Europe's most popular roasters. But Nomad's rise to global success and acclaim began with a humble 'nomadic' barista in London who one day moved back to Barcelona and launched one of Spain's biggest roasteries. We've had the pleasure of visiting them many times over the years and we are a proud early adopter to the Nomad tribe.
Nomad Caro’s Orea recipe:
Dose: 12g coffee - 109ml water
Water temp: 93º
Grind size: 22 clicks on Comandante
0:30 pour up to 90gr, spin;
1:15 pour up to 140gr, spin;
2:00 pour up to 190 , spin.
Total time: 3:31
Visiting Nomad (2018) - 'Best of Barcelona's Coffee Shop Scene'
La Cabra
'Santa Rosa 1900'
Origin: Costa Rica
Roast Type: Filter
Process: Reposado
Region: Tarrazu
Variety: Red Catuai
Altitude: 1900m
La Cabra
(Aarhus, Denmark)
Another roaster we have worked with over the years, so much has changed for La Cabra in just a decade. It was founded in 2012 in Aarhus, Denmark. A lack of external influence allowed the La Cabra team to forge an honest and novel approach to coffee, exactly as they wanted, and a great system too because today La Cabra is one of the most widely recognized and sought after specialty coffee roasters in the world.
La Cabra Victor's Zero-ish bypass V60 recipe:
Dose: 12g coffee - 200ml water
Grind size: Medium fine (between 15-20 clicks on Comandante)
Water temp: 94°C
0:00 50g bloom
0:45 circle pour up too 100g then slow center pour
Total brew time: Aim for 2:30-3:00 mins