Kenia Gomez Espresso

About the Coffee

Kenia Gomez grew up in a coffee-producing family in Honduras, learning the work from the ground up: tending trees, processing cherry, running the wet mill. She now manages her own farm and processes her coffee at a wet mill she runs with her husband, Nahun Fernandez. Monogram has been buying her coffee for over seven years, starting from some of their earliest sourcing trips to Honduras.

Kenia grows the Pacas variety, a natural mutation of Bourbon that's been widely planted across Central America for its adaptability and consistent cup quality. After harvest, her coffee goes through a washed process, where the fruit is removed before drying. From there, the coffee is laid out in a parabolic drying facility, a structure that uses a curved roof to allow steady airflow and even heat distribution. Gradual, even drying under those conditions helps lock in clarity and balance in the final cup.

This lot is roasted specifically as an espresso. Monogram's espresso parameters call for 19 grams in and 40-42 grams out over 30-36 seconds, though they also provide settings for milk-based drinks at a slightly shorter yield. Either way, the washed processing and careful drying at Kenia's mill give this coffee a clean, defined character that holds up well under pressure.

About Monogram

Monogram was started in Calgary by three friends, Ben, Justin, and Jeremy, who met while working as baristas. They came from different backgrounds (music, health sciences, and development) but shared an interest in specialty coffee and frustration with how exclusive it felt at the time. They started Monogram to make that world more accessible, beginning with a hand-built coffee cart before eventually opening their first cafe in the Altadore neighbourhood in 2014.

Ben Put has won the Canadian Barista Championship seven times and placed third at the 2025 World Barista Championship, which reflects the standard the team holds itself to when sourcing and roasting. Monogram builds long-term relationships with producers, including names like Mariana Iturralde at Finca Takesi and the Lamastus family at Elida Estate in Panama, and they aim to roast each coffee to what they call the Sweet Spot: past the point of being thin and acidic, but well before anything tastes burned.