An exploration of espresso-based drinks, this session includes brewing guidance and options for milk-steaming styles. Participants receive a coffee from the ManCoCo Coffee Bar and a 250g bag of coffee to take home.

Exploring Espresso

Introducing our Manchester blend, crafted from three single origin Arabica Coffees from Brazil, Ethiopia, and Guatemala. Roasted in Manchester, it's lively and ideal for filter or cafetière.

ManCoCo Manchester Blend

A signature espresso blend crafted from Brazilian, Sumatran, and Ethiopian beans, perfect for espresso drinks and rich in flavor.

ManCoCo Espresso Blend

A festive blend featuring rich chocolate notes from Colombian beans, fruity brightness from Ugandan beans, and nuttiness from Brazilian beans.

ManCoCo Merry Berry Winter Blend

This natural Yellow Bourbon coffee is grown at Fazenda Pantano in Brazil at 1150 meters above sea level. It has a natural sweetness and nutty overtone, with cocoa and chocolate notes.

Brazil - Fazenda Pantano Yellow Bourbon

At just 21 years old, Axel Guzmán is carrying on his family's coffee legacy at Finca Los Guamos. This coffee has notes of chocolate, blackcurrant, and apple acidity.

Honduras - Axel Guzman

Sergio Chinguel Alberca, a second-generation farmer, grows caturra and yellow bourbon at altitudes of 1950 to 2000 meters. This coffee is washed and dry fermented, featuring flavors of milk chocolate and green apple with a honey sweetness.

Peru – Sergio Chinguel (Washed & Dry Fermented)

This washed coffee from Oaxaca is grown by small farmers at altitudes between 1500 and 1800 meters, using traditional methods that avoid chemicals. It features notes of chocolate, pineapple, and tamarind.

Mexico - Tejao (Washed)

This washed coffee is processed at Beshasha which is located at 2040 metres above sea level. It features a creamy texture and notes of floral, lime, and Assam tea.

Ethiopia - Beshasha

A premium quality coffee made of AA grade beans from selected plantations in the highlands of Southern India, monsooned for 2 to 3 months for a unique flavor.

India - Monsoon Malabar

This decaffeinated coffee is made using the Sugar Cane Process to maintain flavor and sweetness. It's grown at high altitudes and offers smooth chocolate notes along with a pleasant experience in milk-based drinks.

Colombia - Popayan Reserve Sugar Cane Decaffeinated

Permata Gayo Cooperative, founded in 2006, has grown significantly, achieving organic certification and Fairtrade Organic status. This coffee features notes of dark chocolate, plum, and tamarind.

Indonesian - Permata Gayo

The Coffee Yard collaborates with The Coffee Gardens to support Norman Mukuru in bringing Ugandan coffee to the UK. This coffee features a unique processing and traceability program.

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