Seasonal Blend
Monastery CoffeeAbout This Coffee
This seasonal blend combines three single origin coffees: Rafael Vinhal 100 Natural from Brazil, Wilton Benitez Regional Washed from Colombia, and Mehamed Abanura Natural from Ethiopia. The roast degree is more developed than individual single origins, making it easier to use for espresso brewing with less acidity. Medium roast offers toasted almonds, black cherries, and milk chocolate notes. Dark roast features marzipan, dark chocolate, and dried figs.
Origin
Brazil • Colombia • Ethiopia
Flavor Notes
Dark Chocolate, Toasted Almond, Black Cherry, Milk Chocolate, Marzipan, Dried Fig
Roast Level
Medium, Dark
Processing
Natural, Washed
Typology
—
MC
Monastery Coffee
Monastery Coffee was founded in 2013 in Adelaide by Adam Marley, Daniel Milky, and Nader Shahin, three friends with university backgrounds in economics, finance, and geophysics. They roast on a 12 kilogram Diedrich using Cropster software from a characterful shed within a shed structure in a semi industrial area northeast of the city. Sourcing is serious here, with green beans coming through Melbourne Coffee Merchants, Cafe Imports, Handpickers, and others, and Adam has personally traveled to Burundi to work with the Long Miles Coffee Project. By 2020, 73% of their coffee came from smallholder farmers working five hectares or less, and every wholesale partner receives farmer cards with photos and origin stories.
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