el salvador coffee
Monza
by café guayacán · madrid, spain
you'll taste honey before honeycomb. this is monza, a honey el salvador from café guayacán.
honeyhoneycombmilk chocolatedark chocolate
the bean
- origin
- el salvador
- process
- honey
- status
- in stock
monza is a honey-processed coffee from el salvador, roasted by café guayacán. the honey process, which leaves some fruit mucilage on the bean during drying, gives it a naturally sweet, syrupy character. expect honey and honeycomb upfront, with milk chocolate and dark chocolate rounding out the cup. that balance of sweetness and chocolate depth makes it well-suited to filter methods like pour over or drip, where clarity and body can both come through. it also pulls well as espresso if you prefer a richer, dessert-like shot.
common questions
What does Monza taste like?
monza leads with honey and honeycomb sweetness, then moves into milk chocolate and dark chocolate, giving the cup a layered, confection-like quality without being one-dimensional.
How is Monza grown and processed?
monza comes from el salvador and is honey-processed, meaning the coffee cherry skin is removed but some of the sticky fruit mucilage is left on the bean while it dries, which contributes to its sweetness and body.
How should I brew Monza?
filter methods like pour over or drip highlight the honey and chocolate notes cleanly, though espresso works well too if you want a denser, sweeter shot.
about café guayacán
madrid's coffee scene moves fast, but some places hold their ground without making noise about it. café guayacán sits on c. de fernández de los ríos in chamberí, where the neighborhood still feels like locals matter more than tourists with cameras. you'll find people here who've been coming for years, not because someone told them to on social media, but because the coffee works. the roasting happens in-house, which means what you drink today tastes different from what the chains pour down the street. chamberí has plenty of cafés fighting for attention, but this one doesn't seem interested in the competition. they roast beans, pull shots, and serve people who know the difference. the cortado at three in the afternoon hits exactly right.
all coffee from café guayacánmadrid, spain
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