About the Coffee Kenia Gomez grew up in a coffee-farming family in Honduras, learning the work from the ground up, from tending trees to processing cherry at the wet mill. She now runs her own farm and operates a wet mill alongside her husband, Nahun Fernandez. Monogram has sourced from her for over seven years, making her one of their longest-running producer relationships in Honduras. Kenia processes her coffee using a washed method, where the fruit is removed before drying to produce a clean, well-defined cup. Drying happens in a parabolic facility, which uses a curved, tunnel-like structure to maintain consistent airflow and shade, allowing the coffee to dry gradually and evenly rather than in direct sun. That control over drying is one of the main reasons her lots are so consistent from year to year. The variety is Pacas, a naturally occurring mutation of Bourbon that was first identified in El Salvador in the 1950s. It's known for adapting well to a range of growing conditions and producing compact trees that are easier to manage on smaller farms. On Kenia's farm, it's been part of her family's work for years. About Monogram Monogram was started in Calgary by three friends, Ben, Justin, and Jeremy, who met working as baristas and wanted to build something more accessible than the specialty coffee culture they'd grown up in. They felt that world was too closed-off, and started Monogram to bring people into it rather than keep them out. Their first setup was a hand-built coffee cart. They've since built long-term relationships with producers around the world, including Kenia Gomez in Honduras, Mariana Iturralde at Finca Takesi, and the Lamastus family at Elida Estate in Panama. Their roasting approach, which they call the "Sweet Spot," aims for a middle ground where the coffee isn't underroasted and sharp or overroasted and flat. Ben Put, one of the founders, placed third at the 2025 World Barista Championship and has won the Canadian National Barista Championship seven times.
