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premium coffee

100% Arabica

The 100% Arabica beans come from the best growing areas. Semi washed Brazils, honduras and panama Boquete. The rest remains a secret of Golden Monkey Roasters.

The Golden Monkey coffee factory roasts each variety separately in the Probat drum roaster. Only carefully selected Arabica coffees are used.

The beans are first roasted slowly and gently, variety by variety,
at temperatures between 200 and 220 degrees, before they are combined to form this balanced blend.

mild coffee

80% Arabica/ 20% Robusta

It is a particularly mild and creamy  blend of 80% Arabica and 20% Selected Robusta beans for a great and powerful coffee. The long-lasting full-bodied taste is created from the best varieties from Brazil and India. Which results in both a mild espresso and a strong coffee.

Its incomparable aroma gives the Gold Monkey Mild delicate notes of tobacco, spelt, oak wood and dark chocolate. Gold Monkey Mild stands for a mild espresso that is drunk as coffee, whereby the crema or foam on the coffee is meant.

Strong coffee

60% Arabica/ 40% Robusta

A blend with a distinct character, this blend  has the highest percentage of Robusta coffee among all the Gold Monkey blends. The natural chocolate aromas and intense fragrance are obtained from the final darken roasting process. The unique traits of (strong blend) are ideal for those who prefer to retain the prolonged and stronger taste of the coffee.

colombia

100% Arabica

The Colombia coffee is a sharp coffee,with a full body and medium- high acidity that gives initially apricot jam flavors notes,arising to an elegant note of dark cocoa and chocolate

costa rica

100% Arabica

Due south of San José you will find the majestic mountains of Tarrazú. Sheltered between the Pacific Coast, the Central Valley and the high peaks of the country´s central mountain range, Tarrazú is one of the world’s most famous coffee growing regions. This magnificent area, fondly know as the Area of the Saints, is considered to yield the most superb Strictly Hard Bean coffees in Costa Rica, grown at altitudes between 1.200 to 2.000 masl. The rich volcanic soil, the high altitude, as well as the perfect combination of sunlight, temperature, and precipitation provide the essential components to produce an exceptional coffee.

Flavor Profile: Hints of cacao with cinnamon,
exeptionally clean cup with very mild citrus green apple finish. A perfect way to start your morning.

honduras

100% Arabica

This coffee releases a fruity aroma and a caramelized taste. Medium acidity. full and liqueur body with a soft end. Aromatic notes of caramel, peach, almond

brazil

100% Arabica

Brazilian coffee: A giant of worldwide coffee production. Brazil produces not only the most coffee, it also grows some of the best.
It is a coffee with a soft and delicate character, naturally sweet taste,full bodied and without acidity. The aromatic component is characterizend by notes of dried fruit and chocolate.
In the aftertaste, delicious grain veins and toasted dried fruit remain.