Thageini (Supernatural)- Kenya
Monastery CoffeeAbout This Coffee
A single origin coffee from Kenya's Nyeri County, Central Region, grown at 1,650 to 1,800 meters above sea level. Produced by the Aguthi Farmer's Co-operative Society at the Thageini wet mill. This coffee features SL28 and SL34 varieties and is processed using the Supernatural method, which combines specialized fermentation and drying techniques including thick-stack drying and temperature-controlled fermentation. The coffee offers flavor notes of plum, grape juice, and chocolate. It is recommended to degas for at least 4 weeks for optimal clarity and sweetness.
Origin
Nyeri County (Kenya)
Flavor Notes
Chocolate, Plum, Grape Juice
Roast Level
Light
Processing
Supernatural
Typology
ArabicaSL-28, SL-34
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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