Mano is our new espresso blend. It shows how coffee can taste familiar yet fruity. A blend that we position precisely between tradition and modernity, or between the Apas and our Lila 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 fruit notes out of place in coffee.
Others prefer fruitier coffees and lighter roasts.
But in between there are quite a few coffee drinkers. And it's for all of you that we've now developed a blend designed to bridge both worlds - it takes you by the hand (mano) and guides you in flavor from Apas to the fruity Lila espresso line, but makes a distinct flavor stop right in between.
This question was at the beginning of the development process for our Mano blend. With 75% washed and 25% naturally processed coffees in the blend and a medium-dark roast, we focus on plenty of body, subtle fruitiness, and want to bridge the gap from "classic" to "modern".
Medium-dark roast and lightly fruity coffees
In terms of roasting, Mano is closer to Apas, meaning medium-dark with focus on developed sugars that also show in a full body. As for the coffees used, Mano tends more toward Lila: 25% of the coffees used are naturally 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 Mano, we're creating a sensory bridge in our selection. A blend gives us the opportunity to purchase even more coffees from our partners and adapt to availability;
so in the 1st version of Mano, there's 25% each from
- Nicaragua from BridAzul
- Aquiares Estate in Costa Rica, which will contribute coffee for the next Amigo,
- Ensambles Café from Oxom in Chiapas, Mexico, and
- from Zambia by Mount Sunzu
We will continue to develop the blend's composition, so that the coffee will always taste like mano.
