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Next Brew Box Shipment Date -> 12th June 2024 🗓 New Coffee Menu published June 1st!!!
Next Brew Box Shipment Date -> 12th June 2024 🗓 New Coffee Menu published June 1st!!!

manhattan coffee roasters



Berry compote, white sugar, strawberry juice

Country: Ethiopia

Producer: Ture Waji

Region: guji

Process: Natural

Variety: gibirinna 74110, serto 74112

Altitude: 2173 masl

manhattan coffee roasters profile

How did Manhattan come to be and who makes up Manhattan? 

With a collective experience surpassing 30 years in the coffee industry and numerous prestigious competitions under our belt, Manhattan Coffee Roasters was born from the shared vision of Ben Morrow and Esther Maasdam. Our singular objective: to meticulously source and roast the most awe-inspiring and exceptional coffees, in collaboration with like-minded producers. Every coffee bean we procure is a product of ethical and responsible sourcing, aligning with our commitment to sustainability and innovation. We forge partnerships with producers who champion sustainable practices from cultivation to processing. Anchored in the spirit of community, we unite individuals and coffee enthusiasts across the supply chain. Established in 2017 and rooted in the harbor city of Rotterdam, The Netherlands, Manhattan Coffee Roasters draws inspiration from the city's rich history, particularly the legacy of the Holland America cruise line that once connected New York City to the Rotterdam harbor. Locally known as “Manhattan aan de Maas,” this moniker embodies our dedication to crafting exceptional coffee that bridges cultures and histories. 

Besides Ben and Esther as co-founders, we now form an amazing team! Paulo and Martyn on sales, Thom and Chris in the production office, Denys, Yorick and Yullia on the production floor and Ilithyia on CRM. 

What is Manhattan purpose/mission?

Manhattan Coffee Roasters is your gateway to the art of exceptional coffee. We're more than just a coffee company; we're a community of enthusiasts, working closely with like-minded producers and traders who share our vision – to push boundaries, redefine possibilities, and propel the coffee industry forward.

At Manhattan Coffee Roasters, our journey is ignited by an unyielding passion for exceptional coffee. We work closely together with producers and traders who share our unwavering commitment to pushing the boundaries of coffee craftsmanship, advancing the industry, and redefining what's possible.

Hot take: How would you describe the coffee scene in Ireland?  Overrated or underrated and why? 

To be totally honest, have not visited the Irish coffee scene myself, but we of course closely work with it’s community. Which has been nothing more then super friendly and passionate. Making a note to visit soon as we speak!

BEST coffee you ever had…where?

Best coffee is such a hard thing to pinpoint. The beauty in this product is its diversity in offering. But I do think we all had these moments that turned our heads and opened our minds to even more amazing coffees. Can mention 2 coffees that did that for me. The 1st was years before we started the roastery on the 90plus stand at a World of Coffee Event, the Ethiopian Semeon Abay absolutely blew my mind at the time and really opened up my idea of how coffee could taste. The 2nd time was in our own roastery when we first tasted the Colombian Geisha from Finca El Paraiso; Letty Bermudez. Meeting Diego’s daughter Letty myself later on in Colombia, has made this even more special.

What's one thing about Manhattan that most people don't know? 

This roastery has been started and is still running on our own merit. 50/50 founded and owned by Ben and Esther. True coffee professionals running a roastery without any investors or bigger corporations involved This is something we are immensely proud off.

What do you want to change most about the coffee industry?

An Industry where we set less boundaries and are more open to each other and innovations. More understanding, patience and respect across the board. Where we all, no matter your location or position in the chain can earn a decent living.

What's your favourite way to brew and why?  

Roasters are usually simple brewers haha. We love a good V60 or Kalita, bu tend to turn on the batch brewer in the roastery. Also, a great way to see if the coffee is properly soluble for easy extraction, easy brewing and a delicious result for everyone.

What is your favourite processing method at the moment? 

Been really enjoying the results of the Thermal Shock process. Besides that you can’t go wrong on a solid clean washed any day!