Montana coffee is the highest quality coffee made from various Arabica varieties.
Its peculiarity is that the beans are roasted only according to a specific order, that is, the roast is always fresh. And, this provides the maximum amount of aromatic oils and various components that give coffee a rich taste and fresh aroma. Imported multilayer metallized packaging with a special valve guarantees the preservation of all the qualities of freshly roasted coffee for many months. For some time after packaging, the coffee still breathes, that is, it releases carbon dioxide, but does not let air in. Coffee is packaged in bags of different colors, which makes it easy to choose the right variety. The Montana brand is among the best brands in Russia that carefully care about the quality of their products. They never use Robusta, only 100% Arabica.
The range of Montana products is quite wide; there is a special type for every coffee gourmet with the most sophisticated preferences. Today you can see more than 30 varieties of Montana coffee: single-origin from different countries of the world; flavored varieties; special roast coffee; golden collection of exclusive varieties; Decaf - decaffeinated coffee and espresso blend.
Single-origin coffee Montana
Kenya bean coffee is made from the best Arabica beans, which has a soft taste and a bright, rich aroma. Kenya ground – a fascinating taste with light notes of flowers and citruses. It is worth noting that this variety has high acidity. Ethiopia grain coffee, which has tart exotic notes. This coffee is valued for its special wine taste and caramel-bread aftertaste. There is a slight sourness and viscous consistency. Ethiopia ground coffee is from wild plantations in Ethiopia and has a balanced taste with fruity notes. Guatemala bean coffee is a rich, spicy coffee with a sweet aftertaste and the aroma of chocolate and spices. Guatemala ground is an elite variety of coffee that has a delicate taste with hints of fruit. Colombia bean coffee is an organic coffee in which all beans are equally ripe and roasted, and the taste is subtle and soft. Colombia ground coffee is made from environmentally friendly beans. It has a clean, soft taste and a full, pronounced aroma. Sumatra grain – selected elite coffee from Indonesia. The taste is so rich and rich that you can taste oatmeal, maple syrup, cinnamon, and spices. Ground Sumatra is coffee with a rich aftertaste and not pronounced acidity. New shades are constantly felt in the taste. Mexico grain coffee is an extraordinary coffee that differs from all others with its sharp, sultry taste. Mexico ground coffee is a special coffee that is highly valued all over the world. Costa Rica grain has a mild taste with slight sourness and a wine aftertaste. It has a very pronounced fresh aroma. Brazil grain has a balanced and soft classic taste, in which you can feel notes of tangerine and nuts. Nicaragua grain – light, balanced taste with nutty notes. Sulawesi bean coffee is a dense textured coffee with a nutty and seed flavor. Salvador grain - thick and sweetish taste with a fruity aftertaste. Burundi grain coffee is strong, high-quality coffee with a specific aftertaste. Rwanda grain has a pleasant taste with a fruity and chocolate aroma. Montana grain is a rich and balanced drink with notes of caramel and spices.
All varieties of bean coffee are produced in 500 gram bags, and ground coffee – in 250 gram bags.
Montana Coffee Restaurant
The European design of the Montana Coffee restaurant, made in high-tech style and reflecting all the modern value and culture of consumption of this magical drink, will delight the eye and warm you with the warmth of its shades.
When roasting coffee beans, complex organic compounds are formed that contain substances that form the taste, aroma and texture of the drink. These compounds evaporate or break down over time. Only fresh, ground beans are used to make coffee here. The taste of the most fastidious gourmet is satisfied here.
You can order Turkish, Brazilian, oriental coffee, with cinnamon or vanilla, coffee cocktails and scalding coffee with added alcohol.
The cuisine of the Montana Coffee restaurant is varied: Russian, Italian, Mediterranean, maritime, American and original.
You can order meat, fish, vegetarian, lenten menus, as well as assorted seafood.
Music in the style of rock, pop, country, ethno, folk, jazz and blues is played for visitors.
| Place: Montana Coffee / Montana Coffee Telephone Address: Moscow, Komsomolsky pr., 2 |
Flavored coffee Montana
Bavarian chocolate is ground and bean coffee with a tonic chocolate aroma. Irish cream is a very popular dessert coffee, available in ground form and in beans. Has a slight taste of Irish whiskey and cream. French vanilla is ground and bean coffee that has a sweet taste and intoxicating aroma. Hazelnut is a coffee bean with a calm, rich, nutty flavor. Chocolate almonds – ground and bean coffee with a nutty chocolate flavor. Blood Orange – ground and bean coffee with the exotic taste of Curacao liqueur. Praline is a bean coffee with the sweet taste of almonds and chocolate. Available in soft bags of 500 and 1000 grams.
Where to buy Montana coffee
Freshly roasted coffee of selected varieties can be bought not only in specialized coffee shops, but also in popular supermarkets such as Karusel, 7th Continent, Stockmann, Perekrestok, Metro, Real Hypermarket, Scarlet Sails, O*KEY and many other stores and shopping centers . You can find out more about the products, study the coffee list and order the variety you like on the manufacturer’s page www.montana.ru, and the company’s employees will also help you by calling 975-18-32. Whatever variety you choose, you will appreciate the rich aroma and bright taste of this brand.
Espresso blends
Classic espresso blend is a well-balanced blend for espresso machines. It has a soft and long taste without bitterness. Espresso blend No. 3 is a mixture of several types of coffee of different roast levels. The taste is soft with a slight bitterness. These mixtures are offered in 500 and 100 gram bags.
Premium class
Coffee Montana offers plantation coffee from countries in the equatorial zone. This is freshly roasted natural 100% Arabica coffee of the “Premium” variety.
You can buy Montana Guatemala Coffee 500 g (beans) Montana coffee on the pages of the coffee and tea catalog “OFFLINE” “Product Catalog”
Coffee aroma
Montana Guatemala coffee has a delicate aroma and a pleasant combination of nuts and fruits. The high density of this drink is given by the taste of chocolate with hints of almonds and dried fruit.
Delivery of Coffee Montana Guatemala 500 g (beans) Montana coffee is possible in Moscow, Moscow Region and throughout Russia, you can read the conditions on the “Coffee Delivery” page
Golden Collection
Jamaica Blue Mountain is an exclusive coffee bean with a taste of dark chocolate, tobacco and cocoa. The taste is very deep and refined, the aftertaste is long. Kopi Luwak is a very rare variety that has a caramel taste and chocolate aroma. Yellow Bourbon is a unique coffee variety with a light creamy taste and a toasted bread aroma. Galapos – rich taste with light hints of dried apricots and prunes. The aroma traces tart notes of oak bark. This coffee has a hint of sourness and a very long, rich aftertaste. All these varieties are available in 150 gram jars.
“For me, the product and direction are more interesting than the profit margin”
Everyone has their own measure of success, everyone feels in their own way that what they did was not in vain. You can build a business according to the principle “where is it more profitable”: you start, do it, if you don’t get what you thought about, then you take on something else - something that, based on your knowledge or skill, seems more profitable today. The task of making as much money as possible has never seemed interesting to me. It’s not about the moral side of the issue, it’s just how I’m structured: for me the product, topic, direction is more interesting than the rate of profit. In Russia, I had a lot of offers related to trading in copper, oil, aluminum and basically anything. But I wanted a manufacturing business. It all came down to investment. In 1990, I tried to create a joint venture in Moscow - we were the first to offer private international telephone services. The company collapsed due to disagreements between the founders, so when I started thinking about business again, I was thinking about small business. It is impossible to create a small business in electronics. What to do then?
A coffee boom began in America at that time. It was amazingly interesting to see how in the cowboy state of Montana, where I lived, people increasingly preferred coffee shops to beer bars. There were no coffee traditions in Russia at all. I loved coffee very much, and I became curious if it was possible to somehow influence the situation here, to do something with a very small starting resource. No one believed it was possible, not even my friend, whom I persuaded to become a co-founder of Montana Coffee. I decided to sell not just coffee, but selected coffee from the best plantations and my own roasting. Of course, I understood that this was not a product of mass demand and organizing production and sales would require considerable effort. On the other hand, where it is simpler and demand is higher, competition is higher.
Those who start a business never suspect what they are getting into. No entrepreneur can imagine what they will face. Time passed, and Montana Coffee was not making money, despite all our efforts. My partner was disappointed and wanted out of the business. I'm lucky. I called another friend of mine to ask if he knew any investors who might be interested in my project. And he suddenly said that he himself was ready to become an investor. While the company was getting back on its feet, I continued to work in America - a mortgage and a family required a constant income. And one day I lost my job - my company went bankrupt. There was an option to move to California, but then I would have to give up my thoughts about Russia. I washed dishes at a restaurant for several months before making my final decision. And, by the way, he was the best washer! When I left for Russia in 1994, they told me: if it doesn’t work out, come back - we’ll take you back.
But I didn't return. There were enough difficult moments and completely wild situations, but it only turned me on. More than once I took such risks that I could go broke, but I never had the desire to give up everything and leave. I look at everything bad as an experience. Our project of our own coffee shops failed, which almost pulled all the financial veins out of the company. But in the end, we became partners of the “Daily Bread” network (this is not just a ready-made concept, but also a very well thought out concept, in spirit corresponding to what we do). Our company is still small, revenue is growing only 5-10% per year. I am quite satisfied with the feeling that we were the pioneers of the coffee business in Russia and participated in the creation of an entire market.
However, to say that I don’t want more revenue is stupid. What entrepreneur doesn't want that? The problem is that the classic specialty coffee companies are all “boutique”. If a company expands greatly, it loses this feature. My good friends - Stumptown Coffee Roasters in Oregon, Intelligentsia in Chicago - also started with unique coffee from unique plantations. They've grown and still sell quality coffee, but it's a mass-produced product and they can't afford to do custom bags anymore. Hopefully I can figure out how to combine “boutique” with growth. As an engineer, I'm interested in racking my brains to create complex structures and efficient systems.
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Where does the unique aroma of Montana Coffee begin?
Montana Coffee are true coffee innovators. They were the first to introduce a flavored coffee drink and decaffeinated representatives to the Russian market.
The company has its own production of instant coffee, and also offers consumers freshly roasted whole and ground Arabica beans. This company does not need advertising, since true connoisseurs have long paid attention to its products and do not let them out of their favourites. Let's look at what this domestic producer, pioneer and innovator in the coffee market is proud of.
The fruits of the coffee tree ripen unevenly, so harvesting is done manually. Premium green grains are selected according to 15 criteria. It is dried under natural conditions in the sun; during storage and transportation, humidity standards are strictly observed. It is this quality of beans that goes to Montana coffee factories.
The next, very important stage is frying. The green grain has an astringent herbal taste without any aroma. During roasting, volatile and non-volatile compounds are formed in it, which subsequently give the drink a complete taste and deep aroma that delighted humanity centuries ago.
