Family is integral to Chik Monk’s ethos. Your coffee is harvested and made on your family’s farms, Nandini, in Chikmagalur, India, plus, your husband, David, comes from a restaurant family. Going back to the early days – what were the beginning conversations like around launching the shop?​​​

Nandini: My family has been growing coffee for about 4 generations and David is 2nd generation in the restaurant and hospitality business (some in Palm Beach) so it just made sense when we got married that we bring both our backgrounds and expertise together to open a coffee shop in Palm Beach.

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Sustainability is also a tentpole of the business. How can you best summarize your sourcing and harvesting methods for customers, both new and existing, to Chik Monk?

Nandini: All our coffee is grown under the canopy of the natural Rainforest in the Western Mountain range in India. All the coffee is handpicked, processed using renewable energy and sun dried. This allows the flavor in the beans to develop fully and naturally.

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What is one part of running your business that you couldn't have predicted you’d enjoy as much as you do?

Nandini: We didn’t have any predictions when we started and I do enjoy every aspect but mostly interacting and getting to know each customer.

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Are there other local partners and/or community leaders that have been advocates of Chik Monk since the beginning and/or you still go to for advice?

Nandini: We had lots of support from other local businesses right from the start. Starting with our roasting partner Ocean Coffee, Maurizio from Amici Market, Gianni from Trevini, Dina Lauro, Jennifer Marcello and Sandy, Hess from Field of Greens, Caroline La Gringuita, Johnny Van Cora. I could go on but there isn’t enough space in your Instagram for everyone :)

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Historically, summer is quiet in our neck of the woods, but everybody still needs coffee! How have you gotten creative with your marketing efforts over the years during slow seasons?

Nandini: Season gets so busy so we take the summer for some R&R as well. We go into summer hours where we close a few hours earlier that’s all.

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What featured Privet event are you most excited about this summer?

Nandini: I am excited about the 1909 and Creative morning Happy Hour on June 28th.

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Can you share a peek at what’s coming down the pipeline for fellow Chik Monks fans?

Nandini: We will have to wait for a few more months until we can announce our next move :)

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Lastly, are you natural coffee drinkers? Pre-Chik Monk, what was your go-to blend?

Nandini: Yes, I am a natural coffee drinker. I grew up in this business so I have always been drinking coffee from our family farms roasted locally.​​​​