One bean. One story.

Discover the purity of coffee — one origin at a time.

At MonoBlend, we don’t mix beans for an “average” flavor. We roast each single origin with precision and care, revealing its natural character, its story, and the hands behind it. Opening soon in New York — January 2026.

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About Monoblend

We honor every bean as a story worth telling.

MonoBlend is a micro roastery built on a simple belief: great coffee begins with respect — for the farmer, the process, and the taste. We source directly from small family farms around the world, roast in small batches and share coffee that reflects its true origin — without additives, shortcuts, or noise.

Our Mission

We bring meaning back to every cup.

We create a space where quality beans from the world’s best farmsand genuine care for each guest turn a simple coffee into a daily ritual.MonoBlend is about mindfulness, craftsmanship, and connection —between the farmer and the city, the product and the person.

Direct Trade

We partner with smallholder farmers who grow true specialty coffee. Every bag supports real people — not corporations.

In-House Roasting

Roasted by hand in New York for clarity, sweetness, and balance. We respect the bean’s natural rhythm, not the market trend.

Education & Awareness

We share what stands behind each cup — the farm, the process, the craft. Because knowledge makes coffee taste better.

Human Service

Respectful, warm, and real. We remember your name, your taste, and your story.

Our Farmers

Real farms. Real people. Real coffee.

Every coffee we roast carries the name and region of its farmer. From the highlands of Colombia to the valleys of Ethiopia, we work directly with small producers who cultivate flavor with heart.

Caicedo, Antioquia, Colombia

At 1,830 m above sea level, 38 families from Caicedo cultivate the rare Caturra Chiroso variety — a delicate, tea-like coffee with notes of lemongrass, peach, and florals.
Through the Aprokafe collective founded by Elkin Diosa, local farmers gained access to quality control, training, and direct export. Their work has put Caicedo on the specialty coffee map and continues to highlight Colombia’s rich coffee legacy.

Claraboya, Fredonia, Antioquia, Colombia

Nestled in the green hills of Fredonia, Antioquia (1,800–2,000 m a.s.l.), Claraboya Farm produces the exceptional Black Honey coffee — a cup with notes of brown sugar, dark chocolate, peach, and black tea.
Part of the farm is a protected natural reserve, home to native plants and wildlife that preserve soil health and biodiversity. By combining sustainable farming with precise honey processing, Claraboya proves that coffee excellence and environmental care can grow together in perfect harmony.

Las Nubes, Pereira, Colombia

Located high in the mountains near Pereira (1,950–2,000 m a.s.l.), Las Nubes Farm—meaning “The Clouds”—is home to one of Colombia’s most exceptional coffees, Wush Wush.
Founded by Marco Echeverry and now led by Hernando Tapasco, the farm focuses on small-lot, high-precision processing. Each batch undergoes natural fermentation of up to 100 hours, creating a cup with vibrant fruity sweetness, floral undertones, and refined complexity.
Las Nubes stands as a symbol of Colombian innovation—where passion, experimentation, and nature meet above the clouds.

Puerto Arturo, Támesis, Antioquia, Colombia

At 1,950 m above sea level, Puerto Arturo Farm produces the elegant Geisha King Arthur — a floral and sweet coffee with notes of tangerine, peach, jasmine, and honey.

Led by Elkin Arcila, the project “From Seed to Cup” combines innovation and education: local families and young students learn sustainable farming and roasting. The result is a coffee that honors both Colombian craftsmanship and community growth.

Let’s collaborate.

Want to serve MonoBlend in your café, restaurant, or store? Or maybe you’d like to join our team and grow with us in New York?
Fill out the form — tell us who you are and how we can connect. We personally review every message and will get back to you soon.

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