Why we chose Monmouth Coffee, and why you should give it a try!
Here at Indian Arts, we LOVE good Coffee.
One of our goals with the introduction of our new high street cafe experience is to provide only the very finest in freshly roasted Coffee.
For our cafe to be notable for its exceptional coffee required a great deal of research and visits of various coffee suppliers.
It was also of importance that our coffee supplier shared fair and equal trade values amongst the growers of their coffee.
After our visit to Monmouth Coffee Company, they not only demonstrated their passion for what makes truly delicious coffee, but also the amazing relationships held between themselves and their suppliers. After tasting it for ourselves, we were blown away by the full bodied, textured and consistent flavours.
After visiting their Covent Garden store, I spoke to a number of their patiently queuing local customers outside to better understand their long standing (no pun intended!) customer base. The responses were resoundingly of the tone 'because its Londons best'.
Resoundingly impressed with Monmouth Coffee Company's passion and values, along with the feedback of their regular customers, we decided to commence a great relationship with Monmouth Coffee. We believe the taste has to be experienced. We are excited to bring you the freshest and most delicious speciality coffee that will have you hooked, much like it has us!
Learn a little more about the Monmouth Coffee products we offer
Colombia Huila Competition Mirador 250g
Nectarine, raspberry, juicy acidity, medium body, medium roast.
For many years now, Monmouth Coffee Coffee has held competitions in the two areas from where they source most of the Colombian coffee, Huila and Nariño. The premium paid to all the winners helps to pay off mortgages, build new houses and invest in farm maintenance and equipment.
Over the last year, they haven’t been able to travel to hold the competitions and taste the coffees and have relied on their team of one – Lucia – on the ground in Colombia to select all the coffees. Octavio Rueda has been successful in their competition for a long time now and over the last few years, have bought his coffee alongside the event, paying the same premium as the winning coffees.
This year we have bought all our coffee from Huila this way. Having been working with Octavio for well over a decade, and having seen his farm develop over that time - so much has been learned about coffee growing.There are many challenges in coffee; such as the Roya - Coffee Rust Disease problem (a fungus which attacks the leaves of the trees limiting the amount of photosynthesis and sometimes killing the tree) which has been causing many problems around the coffee growing regions.In Octavio's words, Roya had him against the ropes in the last couple of years, and he has had to be vigilant and experimental with the controls he has been using. In addition to Roya, there is also difficulty getting enough people to help pick the coffee during the harvest season in this part of Huila.
Coffee, like most fruit production, requires harvesting once a year and is often done by migrant labour who specialise in this kind of work, travelling through the coffee areas of Colombia. Travel this year has been exceptionally difficult and luckily El Mirador is not a big farm, so Octavio and his family can get through the picking with some local help. It makes for heavy work and long days to get the cherry picked and then processed carefully. We have three varietals from El Mirador this year – Pink Bourbon, Bourbon Rayado (stripey) and Castillo. They have different riffs on the stone and berry fruit flavour profile.
Colombia Narino Competition - Parcela 250g
Cranberries, currants, bright acidity, fresh body, medium roast.
Finca Galeras was originally part of a bigger section of land Parcela 117, named for its entry into the local section of the National Land Registry. Wife and husband team Aide Osmany Ceballos and Roberto Melo have split the farm into two areas, one keeping the Parcela name and the other now known as Finca Galeras. This coffee is from Parcela 117, the first time we have had coffee from Aide Osmany Ceballos and it is delicious. It is so interesting that the coffees on these two very small areas of land, same cultivar, same processing, same team doing all the work, taste so different. This coffee has more berries and Galeras more stone fruit – both exceptional.
Decaffeinated Fazenda IP 250g
Malty chocolate, low acidity, medium to full body, dark roast.
This coffee has been chosen from Fazenda IP for decaffeination because its body and balance are crucial to producing a full-flavoured decaffeinated coffee. It was then sent for decaffeination to Descamex who use the Mountain Water Process. Monmouth have been buying coffee from Fazenda IP for many years now and it is a customer favourite. Isidro Pereira (IP) bought this farm in 1967 and his son Luiz Paulo Dias Pereira Senior started working with him after finishing his agriculture and farming studies. Together they bought more land in 1974 and the farm grew from the original 140 hectares to 720 hectares. The farm has 12 springs and keeps 80 hectares for the preservation of native forest and for reforestation. Isidro Pereira was a pioneer in coffee growing in Carmo de Minas, and one of the leaders of what has become a coffee growing dynasty in this area of Brasil. Luiz Paulo Senior has continued this commitment and passion and still tastes every single lot that leaves the farm, carefully keeping notes in his famous notebook. His grandson, Luiz Paulo (Junior) is a farmer in his own right, and a founding partner in the exporting company
Expresso. 250g bag.
Ethiopia Suke Quto Organic 250g
Mixed peel, jasmine, bright acidity, fresh body, light roast
Suke Quto is an organic farm in the Oromia region of Ethiopia.
Tesfaye Bekele originally established a small farm, with five hectares planted with coffee and grown under an established forest canopy. The farm now has 221 hectares of coffee and another 150 small-holding farmers deliver their coffee to the farm for processing. The small-holding farmers started planting coffee with the help of Tesfaye after a bushfire in the area.
Tesfaye distributed coffee seeds to the farmers after the fire and helped re-establish the shade-tree forest in the area. Suke Quto is a great example of a farm working with an importer (trabocca.com) to lift the quality of their coffee and improve the livelihoods of the smaller farmers around them. Importers and brokers are often derided as 'middlemen' in coffee supply chains, but without companies like Trabocca, we wouldn't have access to Suke Quto and Tesfaye wouldn't have access to the international specialty market where premiums are paid for quality coffee and support is given for improvement.
Finca Tinajay 250g
Peach and apple pie, juicy acidity, medium body, medium roast
Finca Tinajay is the second Peruvian lot we have this season; it is grown by Dominga Sagarvinaga and her husband Leoncio Campos Orellana. The farm is in the Valle Paurán valley in the village of Pumabamba, Huancayo province. Valle Paurán is a relatively new coffee region, known for its corn and pulse production. Traditionally in Peru, coffee has been grown in the northern provinces of Cajamarca and San Ignacio; in recent years other regions such as Valle Paurán, Cuzco, and Puno have become known for their potential to produce exceptional coffees. Dominga and Leoncio started growing coffee in 2000 and since 2018 have been members of the Asociación de agricultores del Valle Paurán which is an association focusing on improving the quality of coffee grown by its members. Alongside coffee Dominga and Leoncio grow cherimoya, loquat, tamarillo, guava, plantain, beans, and avocados. The farm is planted with 90% Typica and 10% Bourbon varietals at an average altitude of 2200 metres above sea level.
Guatemala El Capetillo 250g
Cocoa, candied grapefruit, medium acidity, full-body, medium to dark roast.
Coffee has been grown and processed on Capetillo since the 1880s. The first shipment of Capetillo to London was a small lot of thirty bags in 1889 (not to us). Originally, the farm was a sugar plantation, but slowly over almost one hundred years it was converted to a coffee estate. The waterwheels, which powered the sugar mill, were built in Glasgow by Mirrlees & Tait in 1865 and are still in place and functional. The farm is currently modernising the system to provide more sustainable power for the coffee mill. The farm lies in-between the Acatenango and Agua volcanoes at an average of 1500 meters which is a bit too high for extensive sugar production but great for growing exceptional coffee.
In June last year another volcano, Fuego, close to Capetillo erupted. Luckily for the team at Capetillo the volcano erupted from its far side, meaning that the initial ash, lava and stones didn’t reach the farm. Later in the week though, the highest areas of the farm suffered from a rain of small volcanic stones and the trees were damaged. The farm manager, Pedro, decided to prune back the affected trees, sacrificing ten percent of this crop in order to help the trees recover from the foliage loss. The shade of the volcanoes helps cool the farm’s micro-climate ensuring a slow maturation of the cherries which along with the high altitude, careful selection and processing, produces delicious coffees from Capetillo, but unfortunately Guatemala lies on the Pacific ring of fire and eruptions and earthquakes are a frequent part of life here.
Guatemala Santa Catalina 250g
Candied satsuma, milk chocolate, medium acidity, full-body, medium to dark roast.
The Echeverría brothers own and manage Santa Catalina. They have 95 hectares, 70 of which are planted with coffee and the remaining 25 are a forest reserve close to the Acatenango volcano. The altitude on the farm ranges from 1550m to 2100m. The higher slopes are planted with Bourbon and the comparatively lower areas with the other cultivars: Caturra, Catuaí and Pache. Bourbon ripens early and planting it at the higher altitude with the correspondingly cooler temperatures slows its maturation down considerably.
This means all the farm's coffee ripens at approximately the same time making it easier to harvest the crop. During the harvest the cultivars and plots are kept separate all the way through the picking, processing and drying. The harvests are then tasted and either kept as individual lots or blended. In the last couple of years Pedro and Manuel completed a long-standing project of digging a well. The well was dug to provide drinking water and irrigation for the farm in an extreme drought. It has been a complex and lengthy undertaking but already Pedro and Manuel feel the benefit in having easier access to water.