Mano is our new espresso blend. It shows how coffee can taste familiar yet fruity. A blend that we place taste-wise exactly between tradition and modernity, or between Apas and our Lila espresso line.
What if we could combine two worlds of flavor?
As in all areas, there are different poles in the world of coffee flavors:
Some love more classic coffees and find fruity notes inappropriate in coffee.
Others prefer fruitier coffees and lighter roasts.
But in between, there are many coffee drinkers. And it is precisely for all of them that we have now developed a blend that aims to bridge both worlds – it takes you by the hand (mano) and guides you taste-wise from Apas to the fruity Lila espresso line, but makes a flavor stop precisely in between.
This question was at the beginning of the development process of our Mano blend. With 75% washed and 25% dry-processed coffees in the blend and a medium-dark roast, we focus on a lot of body, a light fruitiness, and want to build a bridge from "classic" to "modern".
Medium-dark roast and slightly fruity coffees
In terms of roasting, Mano is closer to Apas, meaning medium-dark with a focus on developed sugars, which are also evident in a full body. In terms of the coffees used, Mano tends more towards Lila: 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. We selected these for their velvety texture, a nougat-like aroma, and delicate acidity.
A blend with partner coffees
With Mano, we are therefore building a sensory bridge in our assortment. A blend gives us the opportunity to purchase even more coffees from our partners and to adjust to availability;
so in the 1st version of Mano, 25% each are from
- Nicaragua from BridAzul
- Aquiares Estate in Costa Rica, who supply 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 content of the blend, so that the coffee always tastes like mano.
