For us, specialty coffee is a fine balance of quality, personal relationships, research, dedication, and curiosity. It begins with thoughtfully sourced, quality green beans from farmers and growing regions. We take the time to understand how the coffee was grown, the terroir, and the processing methods applied. From there we roast each coffee with intentionality to bring out its unique character and voice. The final step, the brewing, is undertaken by our baristas who strive to preserve that voice, allowing our customers to experience the breadth of what coffee can be, but more importantly how it can make you feel.
At Monigram we offer a variety of seasonal coffees from Latin America, Africa, and abroad. These coffees fall into two categories: Core & Fringe.
Core represents our signature espresso and rich morning coffees, the tried and true crowd-pleasers. Shop our Core Selection here.
Fringe represents those brighter coffees that spark curiosity and speak to the adventurous. Any and all available in 340g retail bags, whole bean or ground to suit. Shop our Fringe and Single Origin Selection here.
Origin: Brazil & Ethiopia
Description: A seasonal blend of coffees from East Africa and Latin America, this espresso is rich and sweet with a lingering finish.
Tasting Notes: Milk chocolate, walnut, sweet
Origin: Rotating Latin American coffee
Description: Rich and comforting, this rotating, seasonal Latin American coffee is our tried and true crowd-pleaser.
Tasting Notes: Dark chocolate, cashew, sweet cherry
Night Cat - Decaf
Origin: Multi origin Blend
Description: Swiss Water® Process uses the elements of water, temperature and time to create some of the most intriguing decaf coffee. It starts with small batches of amazing coffee and green coffee extract. Then local water is added and a dash of loving attention by monitoring time and temperature until the coffee is 99.9% caffeine free.
Tasting Notes: Dark chocolate, caramel, almond
Description: The Kayon Mountain Coffee Farm is 500 hectares large with about 300 hectares planted in coffee and has been owned and operated by Ismel Hassen and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.
Ismel oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismel and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year.
Region: Oromia, Guji Zone — Process: Natural
Tasting Notes: Raspberries, sweet wine, fresh bergamot
Description: Jose Ignacio Gomez’s farm is located in Vereda el Naranjal near the town of Buescao in the Nariño department. Paraiso’s Caturra variety of coffee grows at altitudes of 1900 meters above sea level and sees an average rainfall of 1800mm per year. Jose grew up in a coffee producing family and has developed a good palate and an eye for good coffee. He grows coffee on six and a half hectares alongside oranges, lemons, and avocados. During the harvest, he, his family and team of trained harvesters handpick the ripe red cherry and process the harvest in their own micro wet mill on the farm.
Several years ago, Jose Ignacio built a custom solar dryer on the farm near the wet mill. Three tiers of raised drying beds are arranged under the plastic roof, which allows light to enter and the farm’s crosswinds to control the temperature by passing through the open ends of the dryer. Jose oriented the dryer precisely to use the crosswinds for this temperature control purpose. When coffee is first harvested, in the case of Naturals, or dried, in the case of Honey and Washed lots, it is placed on the lowest bed. As it dries, it is moved to the top tier, where it remains until it reaches the desired humidity and is ready to be transferred to the bodega storage area for a period of rest prior to export known as "reposo", when all the flavors that will be perceived in the cup stabilize. Carlos Alberto is Finca El Paraiso’s farm manager and a childhood friend of Jose’s. Carlos is in charge of monitoring the drying process and moving the coffees between tiers as the drying process progresses.
Jose is always looking to experiment and improve production, so he was eager to try planting Geisha trees on his property, as several of his colleagues have done. Nestled among the other varietals, Paraiso’s Geisha trees are part of the farm’s greater ecosystem and part of Jose’s ongoing trials to measure the success of different kinds of coffee, both in terms of agronomic performance (yield, pest and plague resistance) and in terms of appeal to final roaster clients, both in variety and process.
Region: Nariño — Process: Washed
Tasting Notes: Red currant, Honeysuckle nectar, Hazelnut
Description: Alfonso Rafael Cordova owns this 3.5-hectare farm that has 3 hectares of coffee planted on it. There are about 11,5000 Caturra trees on the property, and the farm is certified organic with shade covering over the coffee.
After harvesting, coffees on this farm are de-pulped either the same or the following day, then fermented dry for 24 hours. After fermentation, they are washed three times until the mucilage is completely removed, then dried under shade for 20 days.
As of the 2010s, Peru is one of the top producers of Arabica coffee, often ranked fifth in world production and export of Arabica. The remoteness of the coffee farms and the incredibly small size of the average farm has prevented much of the single-farm differentiation that has allowed for micro-lot development and marketing in other growing regions, but as with everything else in specialty coffee, this is changing quickly as well.
The country’s lush highlands and good heirloom varieties offer the potential for growers to beat the obstacles of limited infrastructure and market access, and as production increases, we are more likely to see those types of advancements.
Region: Cajamarca — Process: Washed
Tasting Notes: Pomegranate, Sugar Cane, Granola
Shop our coffee here.