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 latte
Bourbon Butterscotch
espresso + steamed milk* + house-made bourbon butterscotch sauce* Created by Brendan Fellenz (Frothy 12 South) Instagram: @bcfellenz
Hansel & Gretel Latte
Hansel & Gretel
espresso + steamed milk* + gingerbread sauce* + cocoa powder. Created by Jeff Duke (Frothy Franklin)
Apple Orchata
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.
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.
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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.
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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!
This washed fair trade coffee has bright fruit notes of fresh pears, balanced with a candy bar-like sweetness of nougat and cocoa nibs. We love this coffee for it’s clarity and drinkability.
From the Santuario Cooperative in northern Peru, the Percy Rojas Torres is an exceptional example of the depth and complexity of coffee for this ecologically diverse region located at the border of the Andes Mountains and the Amazon Forest.
Santuario is only a couple of years old, and has already helped empower 360 smallholder farmers and producer groups in their pursuit of long term coffee sustainability and profitability. Santuario’s mission includes helping producers adopt organic farming practices and other sustainability initiatives, educating them on a wide array of cultivation and post-harvest quality techniques, and enabling access to wider, better-paying specialty markets.
Percy Rojas Torres is one of Santuario’s smallholder producers and a legacy coffee farmer. His 6-hectare farm includes 3 hectares set aside for coffee, and is named La Palta after it’s abundance of avocado trees.
Every little bit matters when it comes to sustainability, and we’re hoping that you can help us cut down on the use of disposables. We use sip lids for our cold cups to eliminate the need for a straw, and for guests who bring a reusable cup into our stores they will receive 15 cents off of their beverage purchase. We have some great reusable cup options available for purchase online or in our stores if you don’t already have one. For those of you who are making the effort to reduce waste we thank you!
