About the Coffee Warmth is Monogram's house espresso blend, built from washed coffees sourced across Central and South America. Rather than locking in a fixed recipe, Monogram rotates the component coffees seasonally, swapping in fresh harvests as they come available while keeping the overall profile consistent from bag to bag. The result is a blend designed to behave predictably, whether you're pulling straight shots or making milk-based drinks. The washed process used across these coffees involves removing the fruit from the coffee cherry before the beans are dried, which tends to produce a cleaner, more uniform flavor profile compared to natural or honey processing. That consistency is part of the point here. Monogram developed Warmth specifically for home espresso use, targeting a low-acid, smooth cup that doesn't require dialing in to a narrow target to taste good. Monogram works with a small group of producers they've built long-term relationships with over time, including farms like Finca Takesi in Bolivia, Finca Deborah in Panama, and Daterra in Brazil. Those relationships inform which coffees make it into the blend each season, with Monogram selecting components based on what's freshest and what fits the profile they're maintaining. About Monogram Ben Put, Justin, and Jeremy started Monogram after meeting while working as baristas, coming from backgrounds in music, health sciences, and development. They opened their first location in Calgary's Altadore neighbourhood in 2014, beginning as a hand-built coffee cart before growing into a full cafe. Their founding frustration was straightforward: specialty coffee at the time felt exclusive in a way that put people off rather than bringing them in, and they wanted to build something that worked the opposite way. Ben Put has won the Canadian Barista Championship seven times and placed third at the 2025 World Barista Championship. That competitive background shapes how the team approaches sourcing and roasting, including their "Sweet Spot" roasting philosophy, which aims to land between under-roasted and over-roasted rather than defaulting to one style. They maintain direct relationships with producers like Jamison Savage at Finca Deborah and Mariana Iturralde at Finca Takesi, using those connections to inform which coffees they bring in each season.
