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The new coffees we selected on our recent visits to South America are on the way.

From Bolivia we chose coffees which reflect the range of processing methods from the Los Rodríguez farms and Sol de Mañana programme. These coffees have been graded, bagged and put into a container which has travelled overland to the Chilean port of Arica. The coffee is now on a ship and will arrive to us this month.

After our trip to Bolivia, we stopped in Brazil to select coffee from this year’s harvest. Brazil had ideal temperature ranges during the cherry maturation period which has meant a large crop from the country this year. The ideal combination of hot days and cool nights locally known as amplitude térmica gives the cherry the best opportunity for an even and full development. The cherry needs the heat during the day for growth with the cooler overnight temperature providing respite. The coffee is now being prepared for shipment and will be on its way to us over Christmas and the new year.

In contrast to Brazil, Nariño (Colombia) has had a difficult main-crop harvest—there was frost damage earlier in the season and the crop volume was very low. We have a small amount of coffee coming from this crop in Nariño as well as from the mitaca (mid-season crop) in Huila. As mentioned previously (September 2023), each producing region has a main crop and a mid-cycle crop (mitaca). At the time of writing, we are finalising our plans for buying from the main crop in Huila. This coffee is just starting to be picked and we will be tasting the results just before Christmas.

All our Central American coffees landed in the UK over the last few months, and we have already talked with the producers about our requirements for the following crop next year. We are expecting there will be some problems with the amount of coffee available from the harvest as the flowering season was quite dry and there have been some pollination problems. However fortunately, in the last few weeks, there has been some rain which will help the cherry over the next few months. Costa Rica usually crops first, followed by El Salvador and then Guatemala.

And finally, a quick update from Descamex in Mexico. Descamex are extending their decaffeinating capacity with the increased demand (not just your writer’s) over the last few years. There are a lot of moving timeframes in organising the decaffeination process. Our slot must be booked well in advance, often before the coffee cherry has set on the tree so it will be great to have a bit more wiggle room in the process.

Here at Monmouth, we are getting ready for Christmas. The counter is starting to take shape, we have an exciting addition from Chocolarder this year, the panettone is maturing, and we have a fun project in the works which we hope to have available soon.

Monmouth x

Well, we have another month of a lot of changes happening on the coffee counter so here is a round up on recent occurrences, current goings on and future happenings.

The new crops from Central America have arrived and we have already seen La Bugambilia (Guatemala), Las Gravilias and Telia – Herbazú (both Costa Rica) make their way on the counter in the last couple of weeks. Perennial favourites Malacara A and La Divina Providencia (both El Salvador) will be arriving soon.

From South America, we continue with the rotation of our smaller lots of washed and naturals from Bolivia. Cuchi Gonzales has just arrived and from Las Alasitas the Java varietal will be replacing the Caturra varietal. As mentioned previously, this is a super opportunity to taste the impact of varietal from the same farm.

Also from South America, we have our Colombia crop change from Nariño to Huila. These two regions sit on counterpart sides of the Cordillera Central – the mountain range that runs down almost the length of Colombia like a spine. Nariño sits on the western slopes where this range meets the Cordillera Occidental, and Huila on the eastern. This topographical feature has such an effect on weather and climate that the two regions have their main crop season around six months after the other. From Huila we have Finca Altamira and Finca La Piragua on the counter now. And in the Monmouth Espresso, we have our combined lots from Huila (Lo Mejor de Huila) taking over duties from Lo Mejor de Nariño.

Decaf fans amongst you will see our Decaffeinated Finca La Bolsa (Guatemala) replaced by Decaffeinated Fazenda IP (Brazil) over the next few weeks. The full malty notes of the IP make a nice contrast to the fruitier tones of the La Bolsa just in time for the weather to start its autumnal turn. Your writer has been experimenting with a low-caff lifestyle lately and has been enjoying blending decaf coffees with regular coffees in a 50:50 mix just to keep it a bit more chill and a little less buzzy. We’ll see how that pans out.

In the shops the florentines will reappear as soon as the weather starts to cool a bit. And we are hoping to have our next delivery of pods at the end of this month or beginning of October.

Please remember, especially if your current favourite has been replaced by something new, that all the coffees are available for sampling in our shops. The team would be delighted to make up a sample of whatever has just arrived or has caught your eye. If you shop online, you can always order a 100g bag of coffee before making a full commitment to something larger.

That’s it! Here’s hoping you have all seen some sun and are good and ready to get into it.

Monmouth x

We have had a bit of a rearrange on our food counters so let’s get to it.

First up is the financier. These perfectly sized, almond-flour cakes are French in origin and made for us by the Sally Clarke bakery. They are moreish little cakey bars flavoured with pistachio bits. A perfect little something to go with a coffee when a pastry is looking a bit intimidating. 

New biscuits have also arrived from Sally Clarke – a chocolate chip cookie, and an oat and raisin alternative. They are delivered to us throughout the week so one or another will be on the counter on any given day. The chocolate chip cookie is more biscuit than cookie with a pleasing thinness belying its actual size, and the chocolate bits are definitely big enough. 

The oat and raisin have a good chewy-oaty-thing going on and if you enjoy a flapjack style cookie, this is a good option. 

Truffles, yes, we have new truffles made for us by our friends at Chocolarder. We are delighted with how these have turned out. Now, we know they are not exactly the same as the Sally Clarke ones, it would be a bit weird if they were, but they taste great, and we are super pleased to have them on the counter. We have gone with a darker chocolate that really highlights the quality of the cocoa. 

Chocolarder are an interesting company to work with, they focus on quality ingredients, with traceability, sustainability and ethical trade at the heart of their decision making. Coffee and chocolate share so many commonalities, but the cocoa and chocolate industries are still run by the big players, and making true bean-to-bar, traceable chocolate is still a radical proposition. Becca and Will from Chocolarder recently visited our roastery and we had good chat about the similarities and differences in our two industries. We came away from that conversation inspired by their commitment to change in chocolate – these people are seriously walking the talk. 

There are three main ingredients to the truffles: cocoa, sugar and cream. The cocoa comes from the Femme Virunga Cooperative in DR Congo. This cooperative has 1500 members who grow and harvest cacao within the Virunga National Park. The cacao is grown sustainably within the rainforest which helps maintain the eco-system. The raw cane sugar is from the Green Harvest Project in Brazil where the crop is harvested using the cut and carry method. And finally, the cream is from local dairies in Cornwall. Please visit chocolarder.com for more information about the methods they use with innovative repurposing of antique machinery.

That’s all the changes on the sweet treats counter! There are plenty of changes happening on the coffee counter over the next few months as well. We are coming to the end of our Colombian coffees from Nariño and will have old favourites Finca Altamira and Finca La Piragua from Huila soon. If you are a natural process fan keep an eye out for the Finca Las Alasitas. We have two varietals from this farm this year, a caturra and java. If you get your timing right it’s a super opportunity to taste the difference that varietal can make to the cup where growing conditions and processing are the same.

Monmouth x

We have some new neighbours at Spa Terminus. 

Spa Terminus is where our roastery and offices are based. It consists of four sections of railway arches: Voyager, Spa, Discovery, Apollo and an annex, Dockley. We moved to this site along with our oldest, bestest, friends Neal’s Yard Dairy in 2018 but planning for this site started long before that. Since both companies started in the Neal’s Yard area in the 1970s the businesses have looked for a larger spot to call home that has the kind of space and layout conducive to a food production business – somewhere we could spread out a bit and get comfy. Our respective sites in Borough Market were our first foray into larger space but as the retail market was successful beyond anyone’s imaginations, we both continued to look for somewhere else to roast coffee, and mature cheese. 

We found that space, for a time, along Druid Street and Maltby Street in Bermondsey. And for about ten years we were pretty much all set. But by and by we needed some more space, and we also wanted to help other food businesses in the area that were having the same space and rent problems as us. So, in 2015 we (Monmouth Coffee and Neal’s Yard Dairy) joined forces with James from property development company Matching Green and took on the lease for the group of arches known as Spa Terminus.

We were joined by a clutch of food companies that liked what we were trying to do, and this has formed the basis of a great community of people focussed on high quality food. Kappacasein, The Kernel Brewery, The Ham and Cheese Company, The Little Bread Pedlar, and England Preserves, all moved into the area in those early few months and Spa Terminus as a food production neighbourhood was established. Bermondsey has a strong history of food businesses, from the original spice warehouses in Shad Thames, to the biscuit factory, an old vinegar distillation, and the rest of them. There were associated businesses too, our old site in Maltby street used to make biscuit tins!

Onwards a few years now and we have more butchers, bakers and literally candle makers in the Spa Terminus arches. It’s a terrific spot to be, and during the Covid times it was encouraging to have the support of similar businesses right next door to talk through the challenges all the companies were facing. It is a collaborative and inspiring place to be.

Over the last year the Dockley section of the estate has sprung up and is starting to get populated. Gimlet Drinks has arrived with cordials, vinegars and cider, and the Little Bread Pedlar has set up a bakery and cafe that is open throughout the week. Natoora have also opened their new site on Fridays and Saturdays for fresh produce. Please see spa-terminus.co.uk for a full list – and check with each company for their opening hours and contact details. 

The companies here work primarily as appointment-only production sites but most of us open our doors on Saturday mornings for retail customers. Our own roastery is open on the Discovery South side, and Neal’s Yard Dairy are open around the corner and through the tunnel in Apollo North (each area has a north and south, the railway line acts as the equator). We’ve both managed to spread out and fill our respective spaces and it really is wonderful to have the room to do that! 

Enjoy the sun!

Monmouth x

We’ve had a busy start to the spring with lots of happenings over the last few months!
 
In April we were pleased to join Ecoffee Cup at their stand at the London Coffee Festival. The festival was on for four days at the Truman Brewery in Brick Lane, London. We joined Ecoffee Cup on the two trade days and while making coffee and general chit chat, we got to talk to a lot of café owners about our experience in moving over to reusable cups. It was fun! There are more programs for reusable coming out and it is an exciting time.

Also in April we went to Guatemala to visit Pedro Echeverría from Santa Catalina and Capetillo in the Alotenango region, and also Teo Engelhardt at Finca La Bella in the misty Sierra de las Minas. It is coming to the end of the harvest there and we tasted through the new crop samples and confirmed our containers which should start shipping soon.

Visitors to our Covent Garden shop will have noticed our new outdoor seating area. During the Covid times, the local council relaxed outdoor seating rules around Seven Dials and since then we have been able to make our area more permanent. The new area was installed a few weeks ago and as the weather gets better it is a lovely spot to be!

At the end of April our latest delivery of pods arrived. We have appreciated the feedback we have received and have made a couple of adjustments which has improved the flow rate of the capsule and the mouthfeel. We have sent some new coffees to Dualit for trials, and we hope to have the next batch in soon. Capsuling coffee is an interesting endeavour. Not unlike other brew methods, some coffees take to the process better than others, so we are experimenting which of our single origins work well.

At the beginning of May we had our organic audit. We have talked before about the importance of this certification to maintain integrity in the organic label and the process. We have noticed over the last few years though that more farmers are beginning to decertify their farms. Most of them continue to grow coffee organically but can no longer afford some of the more stringent policies such as extending the required land barrier at their farm borders which restricts the amount of land that they can have production. We continue to support farms we have bought from for many years, regardless of their certification choices, but we also hope to see changes in the rules which could help farms struggling to continue with the program while maintaining organic standards. 

Now onto the truffles, let’s not forget them. We hope you have all managed to have many of them! Thank you to everyone who responded to our plea, and we have enjoyed a lot of samples over the last month. We hope to have something on the counter again soon!

And lastly, we have also returned from a trip to Huila, Colombia. While we were there we had our delayed end-of-event lunch with the farmers we buy from. It was wonderful to see everyone we have been working with over the last few years and meet new farmers as well.  
 
Enjoy the sight of the sun and its promises for summer,
 
Monmouth x

Buckle up it’s going to be a bumpy ride! Not only have we had all the news about the coffee pods, but it’s also now February which means that even in the coldest part of our winter, one eye is on spring and who isn’t looking forward to that? Before we get there though, we have A LOT of changes happening on the coffee counter over the next two months and to keep up with it all here is a summary of recent arrivals and the almost-heres.

Our new crop coffees from Brazil – Irmãs Pereira and Santa Inês – are on the counter now. We buy these to share a similar profile of sweet chocolate and nutty notes. They have both landed tasting delicious.

From Costa Rica, El Chinito is back on the counter and delighting us with its marmalade citrus notes. In the next few months keep watch for La Esperanza which has stolen a little piece of our hearts for the sheer tenacity and ambition of Oscar Junior. It is a natural process coffee and his very first export to the UK.

The first of our latest coffees from Nariño (Colombia) will arrive in the next few weeks. We have Finca Galeras and Perla del Valle up first. The Nariño farms are small, so this means small shipments. If you have a favourite, then get in quickly as each coffee will only be on the counter for about six weeks.

From El Salvador, La Divina Providencia will make way for La Bendición soon as well. Just like La Esperanza, La Bendición marks the beginnings of the next generation’s foray into the coffee growing world. It is exciting for us to have been around long enough to see this happening!

Our new crop from Bolivia should also make it onto the counter in March. We are starting with coffee from Finca Don Carlos. This is the first of ten washed-process coffees we have from Agricafe this year. This coffee will replace Thiriku from Kenya. The new crop from Kenya will land in the UK later in the year.

The latest decaffeinated coffee from La Bolsa (Guatemala) will arrive soon. Its flavour notes of plums and honey is a contrast to the outgoing Fazenda IP (Brazil) with its heavy malty notes. A nice decaf with which to go into spring and summer.

The only coffees not changing around this time are Tessema Edima and Suke Quto (Ethiopia), and Santa Catalina and La Bella (Guatemala)! We expect the new crops from both countries later in the year.

While we all like variety in life, this is a rather lot of coffee to change during a couple of months. Even with all our planning and forecasting it can be this way from time to time, so if your current favourite is no longer available and you need some help choosing your next, just let us know we would be happy to help! In our shops you can sample any of the coffees you like the look of, and online we have a terrific chat function that connects you to a real-life person who knows the ins and outs and can make a recommendation. The chat function is only live while they are at work, so if it is out of hours, please look at the tasting notes on the coffees. Compare them with the tasting notes of your current choice and you will be able to make a similar like-for-like decision.

April should be a lot calmer on the coffee counter!

Monmouth x

As we start 2023 in the depths of our UK winter it’s warming to think about what is happening on the coffee farms around the world and anticipate all the great coffees coming our way.

Coffee is now being picked in Guatemala, El Salvador and Costa Rica. Some of the farms will be in full harvest by now, and others will be welcoming seasonal workers and training them on the farm systems and new equipment. Coffee picked and processed over the next couple of months will be ready to ship to us in our spring and will be on our counter as soon as we have the space. We’re excited to hear how Oscar Junior at La Esperanza (Costa Rica) is getting on, in what will be his second harvest for export. Santa Catalina (Guatemala) will be at the beginning of their harvest season; the farm will be abuzz with people and the beneficio humming with coffee cherry being pulped and washed – it’s an exciting time to be on the farm.

In Huila (Colombia), Ethiopia, and Kenya the harvest is starting to taper down. At the higher grown farms like La Piragua, the cherry is fully ripe and being picked, with the earlier pickings already processed and drying on patios, screens, and rooftops. In Huila we will be finalising our container for milling, grading, and shipping at the end of this month. You will recall we couldn’t hold our Colombian Lo Mejor competitions during the covid times, this crop from Huila is our first time back. Keep an eye out for these coffees arriving onto our counter in summer along with more information about the competitions.

Farms in Bolivia, Brazil and Peru are in their post-harvest tidy up phase. Most of the coffee coming from these countries has been shipped and is on its way onto our counters. Fazenda Irmãs Pereira is first up from Brazil, and we are expecting Finca Don Carlos (Bolivia) at the end of January, and El Morito (Peru) in the spring. Post-crop tidy-up sounds like a bit of a come down after the full flush of the harvest, but it is an important time. Farmers will go through the trees, implementing their pruning and feeding schedules and plan for the start of the next crop in around six months.

In Nariño, Colombia, we are at the opposite timings of the Huila crop. The coffee trees are in a growth phase and farmers like María Fanny Guerrero Cañar at La Perla del Valle will be spreading fertilizer and keeping an anxious eye on the weather to try to determine when the flowering will likely start. The flowering is a farmer’s best indication of the strength and timing of the coming crop. It’s a great time also to prepare the micro-beneficios and carry out maintenance. The processing facilities will have been cleaned down and assessed at the end of the last crop and the work required for any improvements will be done now. Fermentation tanks for washed process coffees usually need broken tiles replaced and patios often need resurfacing where water accumulates and causes damage.

Here at the roastery we are coming out of our Christmas coma and reminding ourselves of that 2023 to-do list we created when we had a glass of wine or two at the end of the year and anything seemed possible. Outside of preparing for the upcoming harvest from Central America there are quite a few things on the list!

We are coming up to our 45th year of buying, roasting, and retailing coffee. Not much has changed in that time – we still want the best we can find, we want to pay good money for it, we want to roast it well and sell it with our heart on our sleeves. So, here’s to 2023, one foot in front of the other for the tricky times ahead of us all, and may all your coffee be just as you like it best.

Monmouth x

Last month’s newsletter raised a few questions about the cortado – what it is exactly, should one be choosing this over their usual drink and the rest of it. So rather than news this month we have a run-down on our drinks and their differentiating characteristics. If you already have a firm favourite when you’re at our shops, then go ahead and recycle this or move on to your next email – no need to fix what is already working for you.

Our drinks immediately separate into two groups depending on how we brew the coffee: filter coffee is based on the filter method and espresso is based on the espresso. We make single-cup pour-over filter and have been doing it this way since 1978; for us it was and still is a convenient way to make samples of coffee. We quickly understood it might also be nice to drink coffee with a small something to eat and the upstairs at our Covent Garden shop was realised. We digress.

Each filter coffee is made using twenty-two grams of coffee and brewed into a mug. You can have the filter-of-the-day chosen by the team that morning or any of the coffees we have for sale on our counter. We also make a café au lait in the French style, which is a filter coffee with a generous amount of hot milk added. This is a nice drink if you’re feeling in need of a Parisian style breakfast to go with the beret you have been sporting lately. We do an iced version of both of these as well.

Onto the espresso, which is a concentrated little nugget of awesomeness brought to us by the Italians and modified by almost everyone else since. We make our espresso-based drinks using twenty-one grams of Monmouth Espresso and pour everything as a double shot (approximately 50ml) unless a single shot is requested or is specified as below. There are a number of conventions, adaptations, and variations, and now is not the time to argue how large a cappuccino should be, when is the correct time of the day to drink it, or the origins of the flat white. We are just interested here in how we make them at Monmouth. So here we go. Pay attention to the ratios for the milky drinks as they really tell you how strong the coffee will taste.

An espresso is served in a demitasse cup as a double shot (~50ml) unless you would like a single (~25ml). A ristretto is a curtailed espresso (so a smaller drink). A macchiato is an espresso with a short dash of hot milk resulting in a ratio of about 3:1. A piccolo is a single espresso served in the same sized demitasse cup as used for the preceding drinks and filled to the top with steamed milk, the ratio is 1:1. A long black is a double espresso topped up with hot water and served in our flat white cup. An americano is a taller version with more hot water and is served in our filter mug. A cortado is like a larger version of the piccolo with a double shot and ratio close to 1:1 but we don’t have a specific cup for this, so it is poured short in the flat white cup. A flat white is a slightly milkier version of the cortado, it is served in the same cup, but it is filled to the top with hot milk making a ratio of around 1:2 or so. A cappuccino is a bigger drink, we serve this in our café au lait / latte cup and it is a double shot with very foamy hot milk, the ratio is about 1:3, because frankly who doesn’t want all the foamy goodness served into the largest cup. Finally, a latte is served in the same cup as the cappuccino but is less foamy and this is the only difference. We make iced versions of most of these as well.

Got all that? Something new caught your eye? Now just briefly before you go, if there is something you like that isn’t listed, we will make it for you if we can. Sometimes a smaller cappuccino is preferred and that is totally ok! And for some of us a short-poured flat white, that is poured only fractionally longer than a cortado, is the drink that hits the spot. And that’s ok too.

See you with your reusable,

Monmouth x

We have started a round of price increases on our coffees and in October we are increasing our drinks prices in our shops. We are sorry we must do this, but unfortunately we are not immune to all the inflationary pressure that everyone is facing.

The coffees which have increased are the Monmouth Espresso, Organic Espresso and online-subscription coffees. You’ll notice some increases across the single origin coffees over the next few months as well. We price the single origin coffees individually as they come onto the counter, whereas the Monmouth Espresso and Organic Espresso are priced with the blend components we have received and expect to receive over the next crops. Similarly, the coffee subscriptions are an average of the coffees we expect to use across the year.

The big drivers for increases in coffee costs come from the exchange rate, shipping, and of course the internal costs of production in origin countries. We are determined to support the farmers we work with and make sure that the various exchange rates in play (GBP to USD, USD to local currency) do not end up impacting the price the farmer receives. To help us achieve this our amazing accounts team keep a close eye on the GBP-USD rate and work their magic buying USD as we need them. As amazing as our accounts team are though they can’t outmanoeuvre the markets and anyone buying anything traded in US dollars will be feeling the impact of the historically low exchange rate. The increases in costs of production on the farms are due to fertiliser costs (fertiliser production is heavily impacted by energy costs), labour shortages, production shortages, and general inflation.

Along with the cost of the green (unroasted) coffee, the big pressures on pricing in the UK include the energy costs. Obviously, we are all feeling the impact of these prices and we look forward to knowing more about the support coming over the next few months. As an aside we are really pleased we changed to the more energy efficient Loring roasters some years ago and this has gone a long way to reduce our energy usage.

The drinks prices in the shops are based on our own costs of production, including the green coffee, energy pricing, rent and rates, staffing, milk and accompaniments, rubbish collections, espresso machine maintenance – it seems the list is endless! The largest single component is our staff costs. Coffee is a terrific industry to work in, and we want anyone coming into the industry to feel they can have a career in it, and that their hard work on our shop floors is recognised properly.

We have taken this opportunity also to re-jig our drinks menu a bit. The cortado is making its way onto the list. For those of you who already order this, it will have an official price and fits neatly into the small reusable cup. If this is a new drink to you, it has a double shot of espresso and less milk than a flat white. We are also reformulating our iced drinks so that they fit into the reusable cups properly next year.

Outside of the covid VAT decreases, increases, and then increases again, we haven’t changed our drinks prices since 2017. This increase has been overdue for a while and we have a bit to catch up on. We managed to keep everything pretty stable during the covid times but it’s getting a bit out of hand now, so here we are.

We would like to think that this would be it for the medium term however there is a real feeling of economic unpredictability now, so unfortunately we can’t make assurances. As always, we’re really grateful for your support and understanding.

See you with your reusable,

Monmouth x

Hello! Let’s get straight to it – this month’s newsletter is for anyone out there who is interested in coffee and a career in coffee. We thought an outline of a few jobs we have available might spur some of you on for a change of scene or prompt an epiphany that all you have ever really wanted was a nice cup of coffee and a nice place to work.

In our shops we are looking for Retailer-Baristas. No experience is necessary, and we have a competitive starting rate. We don’t have zero-hour contracts or split shifts, so if you apply to work four days a week, you will work the four days and they will be guaranteed. Our shifts are typically 8.5 hours long, the lunch break is paid, and we have all the usual holiday and enhanced pension entitlements. We have extended sick leave allowance as well to allow for covid problems. We do the bike-to-work scheme and a tech scheme too. Of course, there is great coffee, great pastries and great times to be had. And if you’ve been feeling a bit weird lately about working with paper cups, don’t worry, we have moved to reusable only for hot drinks and it’s all good.

Being a Retailer-Barista involves tasting a lot of coffee with our customers and making a lot of coffee. Customers is the salient word here; you have to really like working in a customer service environment. Keeping shop is also a key part of this job; this means making sure the shop is tidy and clean and a nice place to visit and work. This is a terrific role in the industry and gives a good customer-service foundation to someone’s coffee experience. Our Head of Coffee and Wholesale Manager both started in this role.

In our roastery we are looking for Coffee Packers. Sometimes this job goes by the name of Production Assistant. The starting pay,holiday, sick leave, allowances and entitlements are all the same as for the Retailer-Barista position. In the roastery we also have great coffee, great pastries and great times too. This job involves receiving coffee orders from our online, mail order, and wholesale customers, then putting the orders together, grinding coffee where necessary and packing it all up to send out by courier or our vans. Attention to detail is important in this role and an appreciation of coffee – when you’re around it all day it’s good to like it! This role gives a good grounding in the production side of the industry – our Head Roaster started in coffee packing, and it is your writer’s favourite job in the business!

To help organise the packing team we also need a Production Manager. This is a full-time, salaried position leading two Packing Supervisors and 15-strong team. You’ll need to have enjoyed leading a team before, understand the importance of food safety, and health and safety, conversant with ordering and courier systems, and experience of a food production environment. We have a super team to work with and lead.

For all the jobs in the business an interest in coffee is important; except for discussing lunch, it is pretty much what we all talk about all day. We also taste and drink a lot of coffee. A lot. And you get a bag of whatever you like to take home with you every week.

If you’re a bit unsure or are looking for a more casual commitment we are also hiring for Christmas staff. Christmas is a super busy time for us and we need people to pack coffee at our roastery and in our shops. Almost all the same benefits apply but with a finish date in mind. It would be great for your application for this role if you have experience in coffee as it’s a quick learning curve; but if you have lots of enthusiasm instead that’s ok too!

More information on all the above is on our website monmouthcoffee.co.uk/jobs – please follow this link for details on how to apply and more information about the jobs. If you know anyone you think would be interested, please forward the link along too!

See you with your reusable,

Monmouth x