Colectivo Coffee-Monroe St. (Madison, WI)
The Bean Journal #9
The Bean Journal #9
Where: Colectivo Coffee, 2350 Monroe St, Madison, WI 53711
Open: Monday-Friday 6:30 AM - 4:00 PM, Saturday-Sunday 6:30 AM - 6:00PM
What: Rwanda Twongere Umusaruro Wa Kawa Cooperative Washed
Tasting Notes: Nectarine, Dark Chocolate, Grapefruit
Roast: Medium-Light
Price: $2.60
What I’m listening to:
This isn’t the first time I’ve been to Colectivo Coffee. This isn’t even the first time I’ve been to this Colectivo Coffee—one of 20 total in Southern Wisconsin and Chicago—on Monroe Street in Madison, Wisconsin. This is one of my favorite neighborhoods in the city. Close enough to the action downtown and on the Capitol Square, but not so close that the city’s riotous moments get on top of you.
This is a neighborhood with character. Old brick buildings are surrounded by new ones built to look old. Old-growth trees anchor both sides of the streets, towering over native plant yards and lending libraries. Dead end streets lead off onto bike trails to the park and the lake. Monroe Street is the definition of walkable, and if you’re walking, you’ll probably end up at Colectivo, eventually.

You enter the cafe from the back into an open seating area with a faux fireplace surrounded by teal lounge chairs. It’s hard to tell if the chairs were worn from age, or just so many customers come here to sit each day. Tables, chairs, and high, worn countertop bars along the outside wall make for an expansive seating area. Garage doors open out the sidewalk. It is easy to imagine this was once a showroom for the neighborhood auto dealer.
We welcome Brand Protection Attorney Maria Sinatra onto the Coffee People podcast to chat about the role of (and need for) intellectual property in the coffee industry.
We talk to Andrew and Christine Houghtaling of Kissing Rock Coffee to chat about their effort to bring specialty coffee to the coast of Oregon, and their recent victories at Golden Bean The Americas.
We visit with Kevin Hartley. He is the Co-Founder and CEO of Cambio Roasters. At Cambio, they are attempting to evolve the coffee pod from a wasteful coffee product into one that is made from recyclable aluminum and compostable coffee and filters.
We visit with Isabella Vitaliano of Royal Coffee to chat about their experiment testing how freezing impacts coffee freshness.