Monkey Punch Special Blend


A bold blend created solely for Cafe Mono Congo.

If you’ve had coffee at Cafe Mono Congo, it is very likely you have tried our original blend,  Monkey Punch.

Aptly named Monkey Punch to for its boldness & punch, it was the first blend we opened the cafe with back in 2014 and we still serve today.

Exclusively for Cafe Mono Congo

We tend to think Monkey Punch is a rather special coffee. Not only is it from the world-class coffee growing region of Tarrazú in Costa Rica, at a world class finca & micromill Santa Rosa 1900, it is a blend that is specifically roasted for Cafe Mono Congo. That, and it is delicious, of course.

In  early 2014, after meeting with Gelberth Naranjo (one of the owners of the Santa Rosa finca & micromill), Shelby (the official tastebuds of Cafe Mono Congo) and Gelberth worked together to create the Monkey Punch blend. They tested different combinations of beans, varied roasting times and were able to come up with a blend we feel strongly about. Monkey Punch was created and Cafe Mono Congo had it’s own blend to open the coffee shop in December 2014.

Strong Yet Fruity & Chocolatey

Monkey punch is Red Cataui variety, processed by honey method and dark roasted giving it subtle notes of fruit, with a persistent chocolate flavor.

The processing of the beans is the honey method (semi-washed), where the coffee flesh is removed but the sweet mucilage layer of pectin stays intact while the bean dries, which is known to enhance sweetness, slightly round the acidity & provide heavier body.

The final flavour of coffee is produced through roasting.  Monkey Punch is a darker roast which further helps to give the coffee more body, while decreasing acidity.

With Kfé 28 & Santa Rosa 1900 Beans

Monkey Punch is a blend of two coffee beans – Kfé 28 & Santa Rosa 1900 coffees. The beans are both farmed & processed at the Santa Rosa 1900 Micromill, located in one of the well known coffee regions of Costa Rica  –  Santa Rosa de Leon Cortez, Tarrazú.

The micro-mill is located close to the Pacific Coast which brings hot, dry summer days and cool nights – an ideal climate for growing coffee. This is definitely a very different environment than where Cafe Mono Congo is located (humid and not necessarily cool at night) even though it is only a few hours away.

Tarrazú is known for coffees produced up at 1,200 – 1,900 metres on the fertile volcanic hillsides, making them full-bodied with a more aromatic complexity. Which is good, since we like our coffee strong!

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