For our espresso we aim to highlight the inherent sweetness and developed fruit of our single origins while providing structure with a heavier-toned and full-bodied coffee.

MONMOUTH ESPRESSO

Toasted almonds with smooth body and balanced fruity acidity

We currently use Fazenda Santa Inês (Brasil) as the base of the espresso, adding Café Vereda Matituy (Colombia) for high notes and complexity and Finca La Perla (Guatemala) for cocoa notes.

ORGANIC ESPRESSO

Organic Certification GB-ORG-04

Full and sweet with fruity length and cocoa aftertaste

Our organic espresso is a combination of our certified coffees from Sidamo (Ethiopia), Café Familia Montaño (Bolivia) and Finca Las Lajas (Costa Rica).