Decaf Blend
Monastery CoffeeAbout This Coffee
This decaffeinated blend combines coffees from Mexico and Colombia. The Mexico Chiapas component is from various small producers in Chiapas region at 900-1,400 meters altitude, featuring Bourbon, Mundo Novo, and Caturra varieties, decaffeinated using the Mountain Water Process. The Colombian component comes from Huila and Nariño regions at 1,300-1,800 meters altitude, featuring Caturra, Castillo, and Colombia varieties, washed processed and decaffeinated using the Water-Natural Ethyl Acetate Method. Both decaffeination processes are chemical-free, resulting in 99.9% caffeine removal. The coffee offers flavor notes of molasses, cocoa powder, and marmalade.
Origin
Chiapas (Mexico) • Huila (Colombia) • Nariño (Colombia)
Flavor Notes
Molasses, Cocoa Powder
Roast Level
Medium
Processing
Washed
Typology
ArabicaCaturra, Castillo, Colombia, Mundo Novo, Bourbón
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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