About the Coffee Monument is Pilot's darkest roast, built for people who want a bold, full cup without the burnt or harsh finish that dark roasts often carry. It's designed for everyday brewing, whether that's a drip machine in the morning or a French press on the weekend. A splash of milk brings out a richer, creamier texture if that's your preference. Pilot sources the coffees in Monument through direct relationships with producers and blends them to hit a consistent flavor profile across every bag. The roast level is more developed than what you'd typically see from a specialty roaster, which puts it closer to the kind of coffee people grew up with, without the roughness that usually comes with that territory. This is a blend that has stayed in Pilot's lineup because it works. Customers have been buying it for years, and the recipe has been dialed in across three brew methods: drip, espresso, and French press. Each has its own specific brew recipe developed by the Pilot team to get the best out of the coffee. About Pilot Andy Wilkin and Jessie Holmes opened Te Aro Roasted in May 2009 in Toronto's Leslieville neighbourhood, inside a former car garage. Andy brought the name from Te Aro, the Wellington, New Zealand neighbourhood where he grew up around cafes he admired. He came to it as a freshly certified Q Grader, which is a qualification that involves passing a rigorous series of sensory and coffee knowledge tests. By 2013, the roastery had grown and rebranded as Pilot Coffee Roasters, moving operations to a larger facility at 50 Wagstaff Drive. The sourcing model has stayed consistent since the beginning: build ongoing relationships with producers, return to the same farms over time, and let those relationships shape how the coffee is sourced and roasted.
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