Roasteries / Blind Monkey
Blind Monkey
Dublin, Ireland
Blind Monkey is a specialty coffee roastery in Dublin founded in 2022 by Wojciech Tysler, who moved from Poland to Ireland and spent nine years as a head barista and trainer before starting to roast. Wojciech is a two-time Irish Barista Champion (2019, 2023) and a 2021 World Barista Championship finalist. The roastery works on a Stronghold S9X, focusing on traceable lots bought through direct relationships with farmers — Colombian producers like Wilton Benitez's Granja Paraíso 92, Ecuadorian Sidra and Typica Mejorado, and everyday espresso coffees from Brazil and Peru. Source: blindmonkeycoffee.com, kofio.co.
10
coffees
Ireland
base
Coffees
10 coffees
Red Catuai from Fazenda Santa Izabel in Brazil, available as filter or espresso roasts. A sweet, balanced everyday coffee of milk chocolate, caramel and hazelnut with a touch of orange.
Milk chocolate, caramel, hazelnut, orange
Pink Bourbon from Wilton Benitez's Granja Paraíso 92, offered as separate filter and espresso roasts. A vibrant, juicy cup of strawberry, passion fruit and peach with plenty of sweetness and clarity.
Strawberry, passion fruit, peach
Yellow Typica from Wilton Benitez's Granja Paraíso 92, processed with an extended-fermentation washed method and roasted lightly for filter to show off clarity and fragrance. Bright and aromatic with lychee, peach and orange blossom and a long, floral finish.
Lychee, peach, orange blossom
Colombian decaf from La Macarena, roasted by Blind Monkey in Dublin as an omni roast for both espresso and filter.
Papayo variety from La Reserva in Colombia, roasted as an omni roast — balanced enough for espresso while keeping the clarity and structure for filter. An expressive, sweet Colombian lot that is easy to brew across methods.
Caturra from Peñas Blancas in Colombia with a bold, fruit-driven profile: tropical and red-fruit notes of pineapple, banana, redcurrant and cherry, followed by a soft vanilla-like sweetness. Omni roast for filter or espresso.
Pineapple, banana, redcurrant, cherry, vanilla
Typica Mejorado from Finca Putushio in Ecuador, one of the country's most exciting varieties. Roasted lightly for filter to preserve an elegant, aromatic and delicate cup.
A small lot of Sidra from Finca Soledad in Ecuador, roasted lightly for filter to keep its clarity and sweetness. Expressive and layered — a coffee to slow down with.
Washed Ethiopian heirloom lot from Malawo, roasted lightly for filter. Delicate, floral and fresh with a clean, sweet finish — suited to V60, Origami, AeroPress and batch brew.
Washed Bourbon from smallholder farms in La Convención, Cusco — Blind Monkey's first Peruvian espresso. Sweet and balanced with red apple, caramel and milk chocolate; works both black and with milk.
Red apple, caramel, milk chocolate