Mancoco is a coffee roaster based under one of Manchester’s iconic railway arches. Established in 2011 Mancoco has had a stronghold of the south Manchester coffee scene ever since. 

A coffee roaster that is close to my heart as this is where I cut my teeth in the UK coffee scene.

The location couldn’t be more Manchester, set back from the main street the smell of roasting coffee draws people into the archway from miles away.

Almost a hidden gem in the centre of the city, just find your way to Deansgate train station and follow your nose.

The archway at one time only consisting of a coffee roaster and a few sacks of coffee has now evolved into a roaster/cafe. It is one of the few places in the UK you can sit down with your flat white and pretty much guarantee the roaster is spinning. 

Mancoco showcase a couple of blends and anything up to 12 single origins at once. With an ever-changing menu, it’s a roaster to revisit and try something new. They’re a friendly bunch too, so a coffee and a quick marvel at the production is a must.

This Ywangan coffee comes from the Mandalay Coffee Group and consists of combined daily lots grown by numerous smallholder farmers in the remote mountainous area of Ywangan. It is grown at altitudes of 1280 metres above sea level.

Coffee from Myanmar is undoubtedly one of the most interesting speciality coffee growing regions out there. Just 5 years ago Myanmar was not on the speciality coffee map until it appeared on the cupping table in a speciality coffee association expo.

Since then, coffee from Myanmar has exploded onto the speciality coffee scene. Coffee growing countries throughout the world are trying to keep up with growing demand of coffee consumption and this is extremely apparent in Mayanmar.

A country that was isolated for many years now faces new challenges in exportation and infrastructure. Speciality coffee isn’t a crop you can plant and harvest, it requires knowledge as well as machinery and the ability to transport the coffee.

This all obviously costs money and with new banking systems propping this up with loans the speciality coffee industry in Myanmar is fragile.

However, there has been a real effort in producing high-quality coffee in Myanmar, their passion and dedication have created a healthy competition between farms and their strife for quality is a reason why we will probably start seeing more Myanmarese coffees in our speciality coffee shops.

The coffee has a wonderful fragrance that has a hint of grapefruit running through it. The brewing coffee, however, suggests something different and notes of hazelnut slowly wisped from the bloom.

The coffee starts with a full taste, dark chocolate hits the top of your palate and carries into the aftertaste with a pleasant mouthfeel. 

After the initial few sips and once the coffee has cooled down a little the sweetness becomes more pronounced and the dark chocolate fades. 

The hazelnut that was suggested in the aroma of the coffee layers nicely with the fruity sweetness of the middle sip, a flash of apple juice creates a brilliant complexity.

As the coffee reaches room temperature the bold flavours subside a little and the brew finishes as a light and smooth cup.

The coffee was a hit. The body that it possesses alongside the mid-sip complexities makes it a coffee to be enjoyed by all, over and over. 

Brewing this one in a cafetiere was my favoured method. The Dark chocolate sticks around for a little longer and the complexities don’t fade as they did with a paper filter.