Mano is our new espresso blend. It demonstrates how coffee can taste familiar yet fruity. A blend that we position taste-wise right between tradition and modernity, or between the Apas and our Purple Espresso line.
What if we could combine two flavor worlds?
As everywhere else, there are different poles in the coffee flavor world:
Some love more classic coffees and find fruity notes inappropriate in coffee.
Others prefer fruitier coffees and lighter roasts.
But in between there are quite a few coffee drinkers. And for all of them, we have now developed a blend that is meant to bridge both worlds – it takes you by the hand (mano) and guides you in taste from Apas to the fruity Purple Espresso line, but makes a taste stop right in between.
This question stood at the beginning of the development process for our Mano blend. With 75% washed and 25% dry processed coffees in the blend and a medium-dark roast, we focus on lots of body, subtle fruit, and want to bridge the gap from "classic" to "modern".
Medium-dark roast and lightly fruity coffees
In terms of roast, the Mano is closer to Apas, so medium-dark with a focus on developed sugars, which also show in a full body. In terms of coffees used, the Mano tends more toward Purple: 25% of the coffees used are dry processed and give the coffee a fruity note.
Here we taste dark stone fruit. 75% of the coffees are washed processed. We selected these for their silky texture, a nougat-like aroma, and delicate acidity.
A blend with partner coffees
With the Mano, we're creating a sensory bridge in our range. A blend gives us the opportunity to purchase even more coffees from our partners and adapt to availability;
so in the 1st version of the Mano, each contains 25% from
- Nicaragua from BridAzul
- Aquiares Estate in Costa Rica, who contribute the coffee for the next Amigo,
- Ensambles Café from Oxom in Chiapas, Mexico, and
- from Zambia from Mount Sunzu
We will continue to develop the blend in terms of its content, so that the coffee always tastes like mano.
