Roasteries / Manhattan Coffee Roasters
Manhattan Coffee Roasters
Rotterdam, Netherlands
Founded in Rotterdam in 2017 by Esther Maasdam and Ben Morrow, Manhattan Coffee Roasters takes its name from the city's maritime history — the Holland America Line once sailed between Rotterdam and New York, and the roastery is locally nicknamed "Manhattan aan de Maas" (Manhattan on the Maas). With over 60 years of combined industry experience and a trophy cabinet spanning Dutch Latte Art Championships, Cup Tasters and Coffee Masters titles, the team sources competition-level specialty coffee through direct trade and trusted importers, building long-term partnerships with producers across three tiers: Specialty, Rare and World Class.
20
coffees
Netherlands
base
Location
Manhattan Coffee Roasters
Hongkongstraat 55, 3047 BR Rotterdam, NetherlandsMon-Fri: 09:00-17:00 (production facility — no public shop or cafe)
+31 85 130 8479Coffees
20 coffees
A natural from Daye Bensa Coffee, produced by Assefa and Mulugeta Dukamo in high-elevation Sidama. Juicy and floral, with yellow raspberry, rose and bergamot.
Yellow raspberry, rose, bergamot
90% Brazil Inacio Soares F2 and 10% Panamanian Geisha from Finca Santa Teresa — the richness of Brazilian coffee meets the elegance of Geisha for a smooth, juicy blend. Source: manhattancoffeeroasters.com
Candied Orange · Praline · Cream
A year-round espresso blend built for milk drinks yet complex enough on its own — currently a 66/34 combination of Brazil Inacio Soares F2 and Cerro Azul from Fincas Mierisch, Honduras, direct-relationship partners since 2017. Source: manhattancoffeeroasters.com
Black Cherry · Dark Chocolate · Brown Sugar
Grown at El Ingenio by the Urrutia family — depulped across four calibrated lines, dry-fermented 13-14 hours, washed, then dried on guardiolas and brick patios. Dried fruit, green apple and fudge with a smooth, rounded mouthfeel. Available for filter and espresso. Source: manhattancoffeeroasters.com
Dried Fruit · Green Apple · Fudge
A Caturra from Huver Castillo in Nariño: 36 hours of cherry pre-fermentation, a sea-salt float, then six days of anaerobic fermentation with leachates and enzymes for a floral profile, mechanically dried below 38°C.
Decaffeinated via the chemical-free EA Sugarcane method, preserving full aroma and sweetness — sweet baked apple, prunes and dark chocolate with a silky mouthfeel. Source: manhattancoffeeroasters.com
Sweet Baked Apple · Prunes · Dark Chocolate
A natural Pacamara from Fredy Orantes in Santa Rosa: ripe cherries ferment about 48 hours in clean sacks, then dry 25-30 days on raised beds in the strong Fraijanes sun.
A dedicated partner lot from Fazenda Jairo Soares — white flowers, praline sweetness and chocolate richness in a smooth, creamy cup. Source: manhattancoffeeroasters.com
White Flowers · Praline · Chocolate
Grown by Pepe and Jose Jijón on their high-altitude Putushio farm — land rich in history with artifacts dating back over 3,000 years, giving what Pepe calls a "mystical" terroir. Clementine, white grape and rose. Source: manhattancoffeeroasters.com
Clementine · White Grape · Rose
Karimikui is back: cherries are hand-sorted on delivery, pulped, fermented overnight in concrete tanks, washed and density-graded in channels, soaked, then sun-dried 7-15 days on raised African beds.
Bright, juicy
A very limited Typica lot from Pepe Jijón, roasted for filter only: elegant and vibrant, with lychee, apple compote and melon and a smooth, round mouthfeel.
Lychee, apple compote, melon
An experimental Wush Wush from José Giraldo, given an extended anaerobic fermentation that deepens its tropical and fermented fruit while keeping its aromatic lift. Pineapple, orange and bergamot, juicy and intense.
Pineapple, orange, bergamot
A Geisha from José Giraldo's Las Marías put through three fermentation stages held at 14°C, building complexity while keeping its clarity. Exceptionally floral and elegant, with rose, plum and vanilla.
Rose, plum, vanilla
MCR's first-ever Peruvian selection — a double-fermented washed Geisha with a refined, expressive cup and a smooth, rounded aftertaste. Source: manhattancoffeeroasters.com
Red Apple · Clementine · Fudge
A standout natural-processed Guji lot with a round mouthfeel — berry compote, strawberry juice and a hint of white sugar sweetness. Works as filter or espresso. Source: manhattancoffeeroasters.com
Berry Compote · White Sugar · Strawberry Juice
The same Shoondhisa variety from Guji's "King of Guji" Ture Waji, fermented 48 hours in barrels before 15-20 days on raised beds. Juicy blueberry, orange and pink Fruittella.
Blueberry, orange, pink Fruittella
Washed Red Bourbon from the Shyira station in Nyabihu, the cloud-covered "place of darkness" in Rwanda's high mountains. Sweet orange, redcurrant and rooibos with a juicy mouthfeel.
Sweet orange, redcurrant, rooibos
A natural Colombia-variety lot from CGLE's Potosí farm, revived and reprocessed exclusively for Manhattan after it had been discontinued.
On the list since day one at MCR — sourced from a co-operative of more than 400 smallholders across five municipalities in Viani. Big, rich and old-world in profile, with just enough acidity for an intense flavour experience. Source: manhattancoffeeroasters.com
Stonefruit · Cocoa · Grape
An award-winning washed Gesha microlot that placed 5th in the Western Division of Peru's Copa de Oro 2025. Refined, with yellow plum, fig and Earl Grey and a vibrant yet rounded mouthfeel.
Yellow plum, fig, Earl Grey