An Eloquent Review from AbandonCoffee.com

Last month we featured our first coffee in MistoBox, a coffee subscription service that sends 4 coffees in 4 oz sample sizes to your doorstep. We decided to feature the Manzano Honey Process for it’s ability to connect with coffee drinkers of all types. For those who are just diving into the coffee scene, it’s soft body and balanced acidity invites you to sit back and enjoy the simple moments in life. While the more experienced coffee drinker discovers small complexities that set it apart from similarly processed coffees. It’s one of those coffees that really starts to shine as the cup cools and encourages further explorations. Through MistoBox we met Brian Beyke who manages a very well developed blog called Abandon Coffee. We were honored to have our coffee reviewed on his blog and his thorough breakdown of the coffee executed using miscellaneous brew methods is helpful feedback for our team.

BELOW IS HIS BREAKDOWN OF THE MANZANO HONEY BREWED USING AN AEROPRESS AND A CHEMEX.
 BREW METHOD

Aeropress (Inverted) | 17g (c) to 240g (w) | 2:00 then plunge by 2:30 total time | 198 degrees | 1.31 TDS | 19.60% Ext. (Immersion mode)

Nice crisp, fruitied aroma.

Diving in to the cup is also crisp, clean, light, softly sweet with a nutty finish. I wasn’t sure what to expected honestly with a Honey Processed El Salvador, usually I approach the first sips bracing myself for intense berry bombs by to my surprise, it was no where to be found. There’s an apple-like crispness to the front, almost sparkling in quality as the cup cools. That sweetness grows as the cup sits, as well as a toffee sweetness with lighter hints of cinnamon roasted nuts that seem to come out the further you dive.

Actually, about 7 minutes off brew the cup really does an enormous change. Sweetness completely defines the profile, where honestly, initially it was a bit softer, nutty, and hard to define. Juicy apple, pear, and a refreshing melon/stone fruit note growing through the swallow. The finish still carries notes of cinnamon that now melds into the fruit notes in a pleasing manner.

The cup is presented like this:

Crisp and juicy fruit burst on the front of the sip, a berry-like splash after that transitions into a honey-like syrupiness growing and seamless shifting into spiced plum, baked apple, stewed pear meets praline, toffee, baked pie finishing. In the aftertaste, it actually does remind you of a lot of other El Salvador profiles (lingering fruity sweetness) but it just goes about getting to that aftertaste differently than any other offering I’ve had. Really balanced, complex fruit sweetness, softly rich, lingering finish that at it’s coolest moments seems to introduce some floral-infused honey notes and a bit of hops.

BREW METHOD

Chemex | 30g (c) to 480g (w) |3:20 total time | 202 degrees | 1.27 TDS | 18.80% Ext.

Buttery aroma – toffee, caramel.

Completely indictable of diving in. Buttery, crisp, sweet, notes of almond and toffee, soft and balanced, clean mouthfeel. A light sparkling acidity sweetened with grape and apple, lightly fruited center with dried fruits, hints of roasted notes developing in the finish.

After cooling a bit it had the same shift as noticed in the aeropress. Crisp and juicy melon and clear fruits (cranberry, grape, plum) pop on the front and give you a nice juicy body a bit spiced like cinnamon plums, baked apple pie, even peach cobbler. Lingering fruit sweetness, especially berry and stone fruit, carrying low notes of roasted nuts still in the finish. The cup has a comfortably low acidity, rich and comfortably weighted body and density of complex fruit notes that produced a cup that is very easy to drink.

The pops of fruit and juicy body is attractive enough to engage most who indulge in medium specialty coffees, and the hints of roasted nuts I think is enough to keep a darker roast coffee drinker engaged. Coffee drinkers in any capacity will find this an approachable and balanced, well structured cup.

This was a really stellar El Salvador coffee. As I’ve said previously, honey-processed coffees at times can be a bit overwhelming, so I always approach them with a bit of hesitance. Once I began sipping this offering my shoulders released the tension they had built during brewing and I just savored my sips for the rest of the cup. I won’t lie, I was a bit underwhelmed when first getting into the coffee, but once that shift happened I was inundated with a delicious and flavorful offering. The aftertaste was the highlight for me, the way the lingering notes left a complex image on your palate and mind that may or may not be what you experienced in the cup, but gave you the impression you had. This is sure to please the entire spectrum of coffee drinkers, and again, is really awesome to experience such a seed to cup offering. I look forward to more offerings and stories from the family for years to come.

We genuinely appreciate the time Brian takes to highlight awesome roasters all over the United States. The time, effort, and passion he puts into his reviews are invaluable for roasters like Topeca and we look forward to reading his thoughts on other coffees in the speciality coffee industry. Don’t hesitate to connect with Brian about coffee and brewing coffee at your home and please pay a visit to his site AbandonCoffee.com for more reviews and thoughts on quality coffee.

If you’re interested in trying out the Manzano Honey Process after Brian’s in-depth breakdown of the coffee. Pay a visit to our online shop or stop into one of our coffee shops in Tulsa and give it a try.

Share this post

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.