10/07/2026
New beans on the bar, ready for pour over. ☕️
This selection brings together three distinctive Indonesian coffees from Anomali Coffee and a special Costa Rican reserve from Inglewood Coffee Roasters
Expect everything from bright citrus and vanilla to caramel, warm spice, ripe fruit and dark chocolate.
Four beans, four unique expressions, all waiting to be explored one cup at a time.
Ask our team what’s pouring today at Three Monkeys.
BALI KINTAMANI — ANOMALI COFFEE
A bright and approachable Indonesian pour over from Bali’s Kintamani region.
Process: Full washed
Variety: S795
Tasting notes: Orange, vanilla and dark chocolate
Expect lively citrus at the front, soft vanilla sweetness and a deeper chocolate finish. A balanced choice for anyone who enjoys a clean, expressive cup.
SUMATRA DOLOK SANGGUL — ANOMALI COFFEE
A comforting, full-flavoured coffee from North Sumatra with a distinctly sweet and warming profile.
Process: Semi-washed
Varieties: Ateng and Sigarar Utang
Tasting notes: Caramel, spices and hazelnut
Anomali also describes this coffee as having a chocolate-like aroma with caramel and brown-sugar character. Expect a rounded cup with gentle acidity, nutty sweetness and a lingering spiced finish.
TORAJA MIALO — ANOMALI COFFEE
A smooth and aromatic pour over from Toraja, Sulawesi.
Process: Semi-washed
Variety: Typica
Tasting notes: Vanilla, almond and cinnamon
The cup leans sweet and softly spiced, with creamy vanilla, delicate nuttiness and a warm cinnamon finish. Anomali lists it as a medium-acidity, medium-body coffee.
FINCA COPEY — INGLEWOOD COFFEE ROASTERS
A high-altitude Costa Rican microlot from Santa María de Dota in the Los Santos region, produced by the family-run Ivan Solís Micromill.
Process: Natural
Variety: Catuai
Altitude: 2,000 MASL
Tasting notes: Boozy acidity, raisin, vanilla, cooked passionfruit and dark chocolate
Fruit-forward and layered, with fermented sweetness, rich dried-fruit character and a chocolate finish.
