No. 12

This premium coffee from MonteAgua is grown in the Highland Region of Northern Guatemala. It is a well-balanced, complex, full bodied cup.

Tones: Bright, Lemon, Cocoa Butter

Variety: Catuai, Caturra and Bourbon

Shade: Gravilea

Estate: Las Palomas, Marcos Domingo and Partners

Environment: San Pedro Necta, Huehuetenango, Guatemala

5,400 – 5,850 feet

No. 14

A fragrant and aromatic coffee with a full body earthy flavor. Complete with a chocolate aroma and a kick of spice.

Tones: Spicy and Earthy

Variety: Caturra and Bourbon

Shade: Gravilea

Estate: Hunapu / ML Angelica Maria

Environment: Ciudad Vieja, Sacatepequez, Guatemala

5,413 – 5,905 feet

No. 23

Chocolate and caramel tones highlighted with hints of nutmeg, and its black cherry finish completes pastry desserts containing chocolate and mousse.

Tones: Spicy and Earthy

Variety: Caturra and Bourbon

Shade: Gravilea

Estate: Corona

Environment: Jocotenango, Sacatepequez, Guatemala

5,410 – 5,575 feet

Classic French Press

For the coffee purist, it doesn't get much better than French Press. Hot water and four minutes will coax the complex flavors from our beans and can produce a cup  (or six) of some of the best coffee you've ever tasted.

1. Begin your Classic French Press with beans passed through a good grinder. Usually, a setting of "percolator" works best, so more coarse than a drip coffee. If you're weighing your beans (which we suggest you do), a good rule of thumb is at least 1 gram per oz of water or 2.5 Tbsp/12oz of water.

2. Bring water to a boil and allow it to cool for 30 seconds. This temperature is now below 190°.

3. Set a timer for 4 minutes, and pour the water over the grounds, saturating them. 

4. Replace the lid and wait patiently for the beep.

5. Push the plunger down, pour and enjoy.

PNG

EARTHY

SMOKE

SWEET FINISH

This Papua New Guinea variety from the MILE HIGH COOPERATIVE estate grows at 5,300 feet just two hundred miles from Australia. Smooth, and the most refined from FUEGO.

SUMATRA

AGED

DARK CHOCOLATE

SPICED CITRUS

Direct Trade froma high altitude lake in Indonesia, our SUMATRA is the best representation of this particular variety available today.  It'll blow you away.

ANTIGUA

SUN DRIED

HAZELNUT

MILD CITRUS

Bourbon and Caturra beans from Guatemala.  Arguably the best region for coffee on the planet, coincidentally this is also where all our AGUA coffees originate.

ESPRESSO

CHOCOLATE

DARK FRUIT

HEAVY

Classic espresso from Africa and Latin America. A United Nations of Coffee-we can't say how many. Enjoy it straight or mix with almost anything!

Yes, those are your beans!

What is Cold BREW ?

In recent years there has been a resurgence in Cold Process enthusiasts, but this technique of brewing coffee over time, rather than with heat is nothing new.

Our coffee is naturally low in acid, but cold brewing reduces this level even further. The result is a smooth, almost creamy taste with no bitterness. Another great benefit is that it's easily stored and transported. Just vary the brewing recipe and the concentrate that emerges can be reconstituted in the future.

There are two basic camps: the "hopper" method, and the steeping basket.  Our store will soon feature fseveral models that we use on a regular basis. Some are better depending purely on the space you have available, and the concoction varies by device! Try it in the fridge or on the counter. As a general rule, cold clean water (without chlorine), allow 18-24 hours, and follow the manufacturer's instructions on ratios. We've found great information from the reviewers on Amazon, and they're always current with new models.

It's a bit of mad scientist, so enjoy experimenting. Papua New Guinea for 20 hours on the counter is our current favorite, but the same recipe goes for Antigua Valley too!

Want to carry COLD BREW in your restaurant or bar?

What about offering it on tap?

JUST ASK US!

      

Cafe MonteAgua

Greenville, Delaware

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