Easy Mode Espresso

About the Coffee

Easy Mode Espresso is a blend of coffees from Guatemala and Colombia, combining two origins to balance what each does well on its own. Blending is a practical tool here: the Guatemala component brings floral lift and brightness, while the Colombia adds body and smoothness to keep things even. The result is a coffee that works across a range of brewing scenarios without needing constant dialing in.

The blend uses two different processing methods. The Guatemala is washed (the traditional method where fruit is removed before fermentation), while the Colombia goes through a yeast inoculated natural process. Yeast inoculation means a specific strain of yeast is introduced during fermentation to guide the flavor development in a predictable direction, rather than leaving it entirely to wild microorganisms. Natural processing means the coffee dries inside the whole fruit, which adds body and a fruit-forward quality. Together, the two methods create a coffee with both aromatic complexity and a clean, steady structure underneath.

Monogram positions Easy Mode as a starting point for people who are curious about experimentally processed coffees but have not known where to begin. The name is intentional. It is not trying to challenge you. It is designed to be approachable on any home setup, whether you are pulling it as espresso or brewing it as filter.

About Monogram

Monogram was started in Calgary by Ben Put, Justin Eyford, and Jeremy Ho, three baristas who met early in their careers and found they were all thinking about coffee the same way. They felt that specialty coffee had developed a reputation for being exclusive and unwelcoming, and wanted to build something that worked against that. Their first setup was a hand-built coffee cart. Their Altadore cafe, the one that started it all, opened in 2014.

Ben Put has won the Canadian Barista Championship seven times and placed third at the 2025 World Barista Championship. That competition background shapes how Monogram approaches sourcing. They work directly with specific producers, including Mariana Iturralde at Finca Takesi, Jamison Savage at Finca Deborah, and the Lamastus family at Elida Estate in Panama. These are long-term relationships built around flavor development and processing technique, not just purchasing agreements.