Espresso Monkey

Flavor Notes: Deeply syrupy and viscous body; a heavy hitter that balances intense bittersweet chocolate with toasted hazelnut; features rich praline sweetness and subtle, bittersweet fruit accents.
 
PREFERRED BREWING
Espresso – Use water at 198°F - 200°F. This roast is built for a classic, velvety shot. Expect heavy body, thick crema, and deep chocolate notes that easily punch through milk and sweet syrups.
Moka Pot – Use pre-heated water and cut the heat early. It creates a thick, concentrated brew that serves as the perfect bold base for DIY lattes and iced drinks at home.
French Press – Use water at 198°F - 200°F with a 1:15 coffee-to-water ratio (for example: 30g of coffee to 450g of water). 
Cold Brew - 1:10 ratio steeping for 15 hours at room temp has been my favorite. Some boldness without the flavors of it being over/under extracted. You'll get about an output of 80% of drinkable cold brew; use 2,000ml of water (200grams coffee), you'll end up with 1,600ml of cold brew. 
 
ROAST LEVEL
Medium-Dark
 
DRYING METHOD
Sun-dried using both traditional Patios and Raised Beds
 
PROCESS METHOD
Combination of Wet (washed) and Dry (natural) process
 
VARIETY
100% Arabica, Varies
 

 
 
If you’re unsure how to proceed with grinding the coffee, feel free to reach out to us.

Roast date: We keep a fresh batch readily available. If none are readily available, roasted within 24 hours.