Montag Coffee Roasters

A regional blend from COOPARM, the Rodríguez de Mendoza cooperative in Amazonas, Peru (1,300–1,500 m) — 519 smallholders, fully organic, direct-exporting since 1998. Named for the Andean alpaca, it's Bourbon, Caturra and Catuai, washed, with a balanced body and gentle fruit: dried apricot, cocoa nibs and nuts, sweet and strong. Sold as both filter and espresso roast. Source: montagcoffee.com.

Dried apricot, cocoa nibs, nuts — sweet & strong

A regional blend from COOPARM, the Rodríguez de Mendoza cooperative in Amazonas, Peru (1,300–1,500 m) — 519 smallholders, fully organic, direct-exporting since 1998. Named for the Andean alpaca, it's Bourbon, Caturra and Catuai, washed, with a balanced body and gentle fruit: dried apricot, cocoa nibs and nuts, sweet and strong. Sold as both filter and espresso roast. Source: montagcoffee.com.

Dried apricot, cocoa nibs, nuts — sweet & strong

From Cauca, in Colombia's volcanic southwestern Andes at 1,590–1,700 m — part of Montag's approachable Regional line rather than an experimental lot. Washed Caturra, Colombia and Tabi, it's built for balance and sweetness: caramel, stone fruit (apricot, peach, ripe yellow plum) and a marzipan note, silky with soft acidity. Montag roasts it for two profiles — sweet and balanced as filter, round and comfortable as espresso. Source: montagcoffee.com.

Caramel, stone fruit, marzipan — round and soft

From Cauca, in Colombia's volcanic southwestern Andes at 1,590–1,700 m — part of Montag's approachable Regional line rather than an experimental lot. Washed Caturra, Colombia and Tabi, it's built for balance and sweetness: caramel, stone fruit (apricot, peach, ripe yellow plum) and a marzipan note, silky with soft acidity. Montag roasts it for two profiles — sweet and balanced as filter, round and comfortable as espresso. Source: montagcoffee.com.

Caramel, apricot, peach, ripe yellow plum, marzipan

A single-region Brazilian blend from the Cerrado Mineiro (natural Mundo Novo, Catuai and Caturra at 1,000–1,100 m), built specifically for home filter machines and French press. Lively, approachable and consistent year-round — a daily driver for morning, afternoon or after a meal. Blended as green rather than post-roast to keep one clean regional character. Source: montagcoffee.com.

Lively and easy-drinking

The 2026–27 season of Montag's long-running Funky Berry. A natural from the Lalesa station in Gedeb — about four hectares, 350 raised beds, a 20-person team serving smallholders, with a parent company that runs financial-literacy programmes for women in coffee. Gedeb sits in Gedeo but cups closer to neighbouring Yirgacheffe: a clean, refined structure with bold-but-delicate tropical fruit. Source: montagcoffee.com.

Mango, cherry, blueberry — fruity and velvety

A natural Caturra from Tolima in the spirit of Montag's Tropic Punch series: velvety, sweet and boldly fermented, with wine- and cognac-like depth, but a riper take built around dark chocolate, prune and orange marmalade rather than bright tropical fruit. Sweet and winey with a long finish.

Chocolate, prune, orange marmalade

Montag's cofermented experimental series — "the closest coffee comes to non-alcoholic Baileys." Skins are removed pre-fermentation, then the seeds ferment in tanks dosed with caramel, Irish cream, sugarcane sugars, Lactobacillus and mesophilic cultures — a "modulated" ferment that steers the profile while keeping origin character — before a slow, shaded, airflow-controlled bed dry. Roasted for flavour clarity. Source: montagcoffee.com.

Caramel, vanilla cream, white chocolate — intense & sweet

A vibrant co-fermented natural from Las Palmas in Huila: floated to remove low-density beans, 48 hours of controlled oxidation, a starter culture of panela and molasses, then watermelon, melon and sugarcane added for the second ferment, followed by 15–25 days on the patio. The result is watermelon gum, cotton candy, juicy fruit, delicate florals and a silky sweetness. Source: montagcoffee.com.

Watermelon, bubble gum, cotton candy — intense fruity & sweet

Luna is Montag's single-region Brazilian blend — naturally processed Mundo Novo, Catuai and Caturra from farms in the Cerrado Mineiro at 1,000–1,100 m, blended as green (not post-roast) to keep one clear regional character. The standard roast is medium and versatile — vibrant enough for espresso, smooth and approachable as filter, and an easy entry to specialty coffee. Source: montagcoffee.com.

Medium body, balanced, sweet, very smooth

Luna is Montag's single-region Brazilian blend — naturally processed Mundo Novo, Catuai and Caturra from farms in the Cerrado Mineiro at 1,000–1,100 m, blended as green (not post-roast) to keep one clear regional character. This is the dark-roast version — for drinkers who want a strong, dark cup done properly: intense but balanced, "dark coffee doesn't have to be bitter." Source: montagcoffee.com.

Strong and dark without bitterness

A Regional-line washed coffee from Nariño, near the Ecuadorian border. High altitude and a cool mountain climate slow the cherry, giving complex aromatics, lively acidity and clear structure — classic Colombian cocoa and dried fruit lifted by brighter citrus sweetness. Built for filter: clean and reliable, a step up from the entry Regional line without going experimental. Source: montagcoffee.com.

Cocoa nibs, hazelnut, sweet citrus — bright & balanced

Montag's first washed Ethiopia in a while, named after Nordic Approach's "Magarissa" (Oromo for green) flavour category for sweet, balanced lots. Processed at the Riripa station in Nensebo, West Arsi, near the Bale Mountain forests, from 1–2 hectare farms at 1,900–2,100 m: disc-pulped, fermented up to 72 hours, washed, soaked and dried about 14 days, then hand-sorted. Apricot marmalade, peach tea and caramel; silky and sweet.

Apricot marmalade, peach tea, caramel

A grade 2 natural from the Ononcho station in Kochere, Yirgacheffe, sold by Montag as its value Ethiopia. Behind it is Sweet Plus Coffee, founded by farmer and cupper Lensa Gari to work directly with mid-sized growers and return up to 88% of sale value to them, with quality work in the field led by Fithum Bekele. Clean, easy and delicate: jasmine, bergamot tea and lemon peel.

Jasmine, bergamot tea, lemon peel

A Regional-line washed coffee from Antigua, Guatemala (1,450–1,625 m), Caturra and Catuai. Approachable rather than experimental: milk chocolate up front with a light red-apple fruitiness and hazelnut, clean and smooth with low-to-medium acidity and a persistent finish. Roasted for both filter and espresso. Source: montagcoffee.com.

Milk chocolate, red apple, hazelnut — clean & smooth

A Regional-line washed coffee from Antigua, Guatemala (1,450–1,625 m), Caturra and Catuai. Approachable rather than experimental: milk chocolate up front with a light red-apple fruitiness and hazelnut, clean and smooth with low-to-medium acidity and a persistent finish. Roasted for both filter and espresso. Source: montagcoffee.com.

Milk chocolate, red apple, hazelnut — clean & smooth

From the experimental Las Palmas farm in Huila. Cherry picked at peak ripeness gets 36 hours of controlled oxidation in closed tanks, then — after dry de-pulping — a further 36 hours fermenting with added coffee pulp, using two-stage cultures: first panela and molasses, then raspberry and strawberry additions. Washed and patio-dried 10–15 days. Jammy red-berry acidity, roasted for clarity. Source: montagcoffee.com.

Raspberry, black currant, cherry candy — intense fruity & sweet