Juicy and easy-drinking, this fully washed coffee is produced by James Gakuru Ngobia at his farm, Gachiru Estate. James cultivates an interesting mix of traditional SL28 & the newer Batian cultivar, resulting in a smooth, citrusy cup.

At 4 hectares, Gachuru is categorized as a ‘small estate’ in Kenya. Traditionally, many farmers of this size in the country did not operate their own processing equipment. They have historically delivered cherries to a centralized cooperative-owned ‘Factory’ (as washing stations are called, locally), where their production is combined with that of others from their region. James, however, operates a small wet-mill and processes his own coffee, ensuring full traceability back to the farm.

Nyeri County is one Kenya’s most famous growing regions. The name Nyeri is derived from the Masaai word nyiro, meaning red, after the red volcanic soil in the area. The name was adapted by white settler farmers to Nyeri. Most farmers in the area today grow tea and coffee as cash crops. Nyeri County has rich soil and a temperate climate, making it perfect for coffee farming. Much of the coffee here is cultivated in the foothills of the Aberdare Mountains, which have warm days and cool nights and a plentiful water supply.

Kenyan coffees are classified by size. AB beans are those that are between screen size 15 and 18, meaning that beans are between 6 and 7 millimeters in size. We get crisp notes of white grape and lemon, balanced with rich black tea notes and just a touch of the warming spiciness of clove. It’s a coffee that we’re glad to have around just as the weather’s getting cooler in Nashville, and we think you’ll also appreciate how comforting it is, wherever you are.

We are so grateful for you and your support, particularly over the past year and a half. You showed up through it all and we can’t thank you enough. Climbing out of the pandemic has been and still is the biggest challenge we’ve tackled, and we’ve learned that taking care of each other is *the* most important thing. 

This time of adjusting, pivoting, and readjusting has given us a reason to reflect on who Frothy is and how we will grow in the years to come. We have added table service to the Frothy experience as well as online ordering and more outside seating. And we recently announced that we will be opening in Birmingham and Knoxville in the coming year and we are so humbled and excited that we have the opportunity to grow! 

Starting today we are making some changes to our menu in an effort to create less waste in our kitchens and with the goal of delivering you delicious food with less wait. We’ll be shaking things up a bit by saying goodbye to some long-time favorites, but you will also find some delicious new additions to the menu such as Brioche French Toast, Purple Potato Hash featuring Porter Road Butcher Andouille sausage, a couple of new omelettes, and Avocado Toast. We have also added more local and regional farms and purveyors because when you know where your ingredients come from you can taste the difference.

Change can be both hard and exciting and we are looking forward to seeing you soon and hearing your feedback. Welcome to Frothy! View the menu here.

~Our Farms & Purveyors~

KY Farm Fresh, Herndon, KY
Broadbent, Kuttawa, KY
TN Grassfed Farm, Clarksville, TN
Georgia Grinders, Atlanta, GA 
Johnson Farm, Goodlettsville, TN
Brundage Farms, Tiffin, OH
Porter Road Butcher, Nashville, TN
Hatcher Dairy Farm, College Grove, TN
Hoff & Pepper, Chattanooga, TN
Nicoletto’s Pasta Co, Nashville, TN
Firepot Nomadic Teas
High Garden, Joelton, TN
Jackalope Brewing Co, Nashville, TN
Blackberry Farm Brewery, TN

All of the artisan bread, bagels and pastries on our menu are baked in-house from scratch at our bakery in Nashville, TN.

Put on those boots and cozy hoodies because fall drinks are here! We are featuring three seasonal additions on our coffee menu with notes of bourbon, butterscotch, gingerbread, apple, and caramel. Each drink is an original recipe by a member of our frothy fam.

Bourbon Butterscotch

espresso + steamed milk* + house-made bourbon butterscotch sauce*
Created by Brendan Fellenz (Frothy 12 South) Instagram: @bcfellenz

Hansel & Gretel

espresso + steamed milk* + gingerbread sauce* + cocoa powder. Created by Jeff Duke (Frothy Franklin)

Apple Orchata

steamed macadamia nut milk + apple syrup + house-made caramel* + cinnamon powder {add espresso}
Created by Jesenia Contreras (Frothy Nations) Instagram: @jeseniabcontretas

In celebration of National Coffee Day we’re releasing the second coffee of our Roaster Series is one we couldn’t be more proud to showcase. For those familiar with Frothy Monkey, you may recall the name Carlos Imbachi, as we have featured his award-winning coffees multiple times in the past. We are so excited to present a coffee from his son, Diego, who represents both the present and future of Colombian Specialty Coffee. This is just the 2nd lot of Gesha produced and harvested on their farm, Finca Buenavista in the Huila region of Colombia.

In the summer of 2018, we released our first coffee from award-winning Carlos Imbachi, a striking yellow bourbon with notes of rose, pineapple, and melon. Since then, we’ve been fortunate to feature Imbachi coffees each year, and for 2021 we’re delighted to bring you the Imbachi family’s exquisite Gesha, produced by Carlos’s son Diego Imbachi. First planted in 2016, it took several seasons of patience and hard work to produce coffee’s most prized varietal and we were thrilled to finally be offering it to you.

It’s everything you want out of the Gesha variety: juicy fruit notes, soft malic acidity, and delicate florals. We especially love how it transforms in the cup as it cools: when hot, the smooth apple and sweet confectionary notes are dominant, but as it cools it becomes more crisp and complex with a lingering black tea and rose petal finish.

This Gesha is grown in the mountainous, biodiverse southern region of Huila, Colombia. The family’s 1,000 trees are shade-grown beneath native Guama trees. After harvesting the Gesha, Diego depulps, ferments, and washes the coffee. It is then dried for over a week before beginning its long journey to the Frothy Monkey Roastery. Experience the latest and greatest from the Imbachi family before it’s gone!

This coffee was sourced and roasted by our roasting duo, Alex Clayton & Daniel Lopez. Check out our Roaster Series page to learn more about this project!

Guatemala is one of our favorite countries of origin for specialty coffee. Smooth in body with a balanced, sweet profile, Guatemalan coffees have an incredible diversity of fruity, sweet, and chocolate notes. 

This offering from the San Ramon farm takes these attributes and expands on them, resulting in yet another high quality lot coming from the famed Huehuetenango region. San Ramon was grown by Vides 58, a family company founded in 1958 that owns six farms in Huehuetenango. Jacqueline, a Q-grader who operates a coffee lab in Guatemala City, and her husband Nayo, the current manager and promoter of Vides 58, have invested greatly in variety diversification, equipment updates, and community improvements like the school they founded on the farm in 1980.

Vides 58’s focus on quality and beneficial relationships results in the extra care that is so apparent in the delicious taste and experience of San Ramon. 

Partially made up of San Ramon – an older variety descended from the Typica lineage – we think this lot contains everything you’d want in a Guatemalan coffee: apricot and pear-like malic acidity, white chocolate, and a rounded honey sweetness that you can drink over and over again.

EVENT: Thursday, September 16th @6:00pm sign Up  / Latte Art Throwdown celebrating PRIDE and benefitting Tennessee Equality Project

Frothy Monkey in Downtown Nashville (235 5th Ave North, Nashville, TN 37219) is hosting a latte art throwdown to celebrate PRIDE.

All are welcome and the event is free to attend.

Competing baristas will pay a $10 buy in which will 100% benefit the Tennessee Equality Project.

Sign up at 6:00pm and first pour at 6:30pm.

Our bar will be open with drinks available for purchase.

Join us for drinks, food, and prizes! Masks are highly encouraged for all in attendance.

Shout out to the LGBT Chamber and Nashville Pride for all their support and everything they do. xoxo

Event Timeline
6:00 PM – Signups (max 32 competitors)
6:30 PM – Round 1 / Free Pour
7:15 PM – Round 2 / Rainbow
7:45 PM – Round 3 / Milkadamia
8:15 PM – Round 4 / 6 oz. Pour
8:30 PM – Final Round / Cortado

Additional thanks to our friends at Milkadamia for providing swag and their delicious plant based macadamia milk!

You may know that we launched our cold brew on draft and in cans earlier this year. But, did you know that it is locally roasted, brewed, and canned right here in Nashville? Jackalope has retrofit their brewery to help us bring you the tastiest coffee, and they are now serving it on draft in their taproom!

Come celebrate with us and our friends at Jackalope on Wednesday, August 11th at The Ranch taproom (429B Houston St., Nashville, TN 37203) from 3-5pm. The first 25 people who order a cold brew will get a Frothy Koozie!

PS- Masks are encouraged in the taproom and they have a fantastic outside patio to hang out on.

We are so excited to bring back this lot! For years, coffee from Brazil has been a staple in specialty coffee shops around the world as roasters rely on it to be a consistent and readily available anchor for blends. In the last few harvest cycles however, Brazilian coffees are getting more and more recognition for the fantastic work being done by producers to grow coffees that are delicious in their own right.

The Flanzer family is an agricultural family, working within the Serra do Cabral region for over 30 years. When Marcello and Roberto Flanzer took over their family business in the early 2000s, they decided it was the right time to grow coffee on their family farm. They founded Ecoagricola Serra do Cabral in 2006, where they originally only grew yellow and red catuai. As things have progressed and their relationships grown, they have been able to experiment with more micro lots and different processing.

In 2015, they began a project with the University of Lavras to experiment with new drying techniques for their natural and pulp natural coffees. By committing to the highest levels of traceability and care, they can track subtle changes in each micro lot’s quality as they hone in their processing even more.

This coffee, a yellow catuai, was shade-dried and turned several times a day. Once dried, it rested for 30 days in a cool, dark environment, giving it many of its unique characteristics. We’re loving this coffee for its rich balance of sweetness and fruitiness. With each sip you can discover something new – the coating mouthfeel of a roasted almond, the subtle malic acidity of a red pear, or its more vibrant purple grape fruitiness. It’s another perfect snapshot of Brazil’s future in specialty coffee and we couldn’t be more thrilled.

Hello, Knoxville! After a few years of spending time in Marble City, Frothy Monkey is working toward opening a Downtown Knoxville location of our all day cafe in the Kress Building on Gay St. in 2022. No firm date has been determined for opening, but we are currently applying for permits and working out a few final details before construction begins. There are many unknowns at this point, but we will post updates when we have them.

Introducing Slip & Slide, the Taste of Summer!

We crafted this summertime blend from two different Ethiopian coffees, resulting in a drink that’s perfect for your morning cup of hot coffee, or splash it over ice for a crisp cold treat during sunny fun-filled days in the backyard. With sweet melon and smooth white tea notes throughout, along with a berry and citrus punch, it’s a thirst-quenching and delightful brew!

Slide on in!