Monastery Coffee is now available in pod form! For all you convenience loving folks out there ;)
These pods contain our delicious and dependable, ethically traded Seasonal Blend (more info can be found here) and are the Dark roast variant (to make sure your milk drinks remain balanced in flavour).
We are in the process of swapping capsule manufacturers/suppliers and we have sold out of our previous capsules. Our new (and improved!) capsules will be available around October this year. Until then we have a limited quantity of a 'trial run' from our new supplier. Despite being the test run we feel these are better than our previous capsules! However we're still selling them at a discounted price as they aren't from a full production run/the final product.
They are still Nespresso compatible but are in recyclable - not biodegradable - packaging for the trial (back to bio/compsotable for the full production run later in the year).
Free shipping on orders greater than 5 packs of 20 pods <3
The roast degree for our seasonal blend is a little more developed (darker) than our individual single origins - making it easier to use for espresso brewing and imparting it with less acidity. Also the right choice for those who enjoy more 'traditional' flavour profiles.
For our seasonal blend we combine ethically traded and in-season single origin coffees to create something both delicious and dependable. For more information on the individual blend components click on the links above!
The coffee beans in this blend began as the seeds of coffee cherries - the seasonal fruit of a tropical forest shrub, grown predominantly in East Africa, Central and South America and Southeast Asia. before being roasted by us, those raw seeds had to be nurtured, carefully hand picked when ripe, fermented, dried and exported. It is a long supply chain fraught with difficulties - that sip of coffee you're enjoying began a long way away and is the result of the hard work of many people.
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Roaster's Choice Subscription
Regular price
$19.00Sale price$17.00
Save $2.00
Our roaster's choice coffee subscription.
Ethically traded, freshly roasted coffee delivered to your door every month? Couldn't be easier! Chose any combination of quantity, size, grind and frequency and we'll keep you supplied with a rotating selection of our unique and delicious single origins.
For filter coffee drinkers we recommend this - the Roaster's Choice Subscription and for the espresso drinkers out there we suggest the Seasonal Blend subscription.
Shipping is charged as per usual - that is receive FREE shipping on any subscriptions of more than 250g per delivery.
Fazenda Progresso (Natural) - Brazil
Regular price$17.00
Save $-17.00
Toasted nuts, butterscotch and milk chocolate.
Country: Brazil State: Bahia Region: Chapada Diamantina Town: Mucugê Altitude: 1,150m above sea level Variety: Catuaí Processing: Natural Owner: Borré Family Awards: Cup of Excellence 2015 #15 Sourced Through: Melbourne Coffee Merchants ---
Fazenda Progresso is a beautiful farm nestled in the Chapada Diamatina mountain range in the heart of Bahia. The farm is surrounded by the Chapada Diamantina National Park, known for its mountainous cliff formations (Chapada) and 19th century diamond mining (Diamantina).
The history of Fazenda Progresso dates back to 1984, when the Borré family migrated from southern Brazil to the northeast and purchased some land in the municipality of Ibicoara, near the town of Mucugê. In the early years, the family tried growing crops such as soybeans, wheat, and English potatoes. The potatoes turned out to be an incredibly successful crop, stimulating investments and making the family one of the largest producers of potatoes in Brazil!
In 2005, the Borré family sought to diversify the activities on their land, and so began to focus on coffee. As MCM learnt when they first met the family, when they commit to a new project, they seek to do it to the very highest possible standard. Their work with coffee is no exception. The family’s commitment to producing exceptional coffee has been unwavering over the last decade. They have sought advice from some of the most respected professionals in the field, including Silvio Leite, founder of the Cup of Excellence and president of the Brazil Specialty Coffee Association, with 30 years’ experience in coffee grading, tasting, and quality control.
The Borré family has invested heavily to ensure that they have the very best infrastructure to process coffee, which allows them to control quality every step of the way, from picking right through to export. They have a dedicated quality control lab with a talented cupping team headed up by Ednaldo Nascimento (AKA ‘Gandula’—nicknamed after the boy that replaces the ball during a soccer match)! Gandula and his team assess every lot of coffee produced and ensure that the quality is the very best it can be.
The Borrés are very hands-on in their approach to managing the farm. They are extremely professional in the way they conduct their business, and they take great care to create an excellent work environment for their staff. Throughout the year, there are around 200 permanent staff members on the farm, and this number grows to 650 during the harvest. Many of these harvest workers return every year, and all are provided with daily bus transportation and food.
In total, 700 hectares of the property are dedicated to coffee; this land is divided up into different plots, which are processed separately. Over time, the family has worked out the optimum way to plant coffee trees in order to maximise productivity, with 50 centimetres between each tree and three metres between each row of trees.This year we have purchased coffee from four different plots on the property; each is extremely unique in its profile, and all are exceptional!
Historically all of the coffee at Fazenda Progresso was processed using the pulped natural method, but in 2017 Fabiano started to experiment with naturally processed coffee, and the results have been exceptional. This lot is a natural processed lot from the farm, which was carefully hand-picked by a specially trained team in August. The cherries were selected at the peak of ripeness, and then carefully dried on meticulously clean patios in the sun, and turned regularly to ensure they dried evenly. When the cherry was almost purple, the dried fruit skin and parchment was taken off with a mechanical huller at Progresso’s mill. The coffee was then rested until ready for export.
The Borré family business has always been managed and directed by family members and is now in its third generation of operation. Fabiano Borré looks after everything to do with the coffee side of the business. He is young, focused and very motivated to produce the very best coffee he can. You can read an interview with Fabiano Borré here.
“Working with something so sensitive, so changeable, involving the most varied areas of knowledge and then get to share all this with incredible people… it’s amazing. That’s why I choose coffee!” – Fabiano Borré
The Borré family takes great care to protect and preserve the ecological health of their area. Water is conserved and meteorological stations are positioned throughout the farm to optimise irrigation and ensure the trees get the right amount of water. Cascara pulp from processing is composted (along with potato wastage, which is very high in potassium and great for coffee trees!) and used to fertilise trees throughout the plantation.
In 2015, for the first time, the Borré family entered their coffee into the Cup of Excellence competition. It placed 15th—a fantastic achievement and testament to the hard work, resources, and focus that have been put into producing exceptional coffee.
This lot is a blend of coffee from small producers in Pitalito, Huila that was decaffeinated in Colombia (the same country as that which the coffee was grown) using ethylacetate - a by product derived from fermented sugar cane - which was also grown in Colombia! Ethylacetate is an ester that occurs naturally in fruits and vegetables such as bananas, apples and - coffee. The result is an incredibly fresh, clean and sweet, naturally decaffeinated coffee.
This wonderful coffee with intense fruit notes is produced by Upstream's partners GnF at their Konga Sede Washing Station, in the heart of Yirgacheffe - just a couple of miles away from the town that gave name to this world-renown coffee. The station is managed by Yirgalen Melid, who has been working there for almost 20 years. A producer himself, he coordinates the arrivals of coffee during the harvest, and the processing of the beans according to the strict quality guidelines.
More than 400 farmers, known as 'outgrowers' deliver their fresh coffee cherries the same day they are picked from the field to the station, whether for washed or natural processing. The farms, small in size, are situated at an elevation between 1,750 and 2,200 meters above sea level. The total annual production of the washing station is around 150 tonnes. The most common variety of tree is known locally as 'Weleso Gurume'.
Growers are paid the first installment on the spot, then many times they stick around to overlook how their beans are processed. During the offseason they are paid a balance previously agreed upon. This is not an imposed condition but rather a mutual arrangement with the farmers to help them plan their domestic finances. They do not have to go through the ECX but the outturn quality test is of the same standard. The additional transport expenses are saved by the outgrowers adding to their bottom line revenue.
GnF is a family producer and they have 4 washing stations. Upstream have been working with them for 3 years and one of the business patterns (Nithya) visited them last year. They have been focussing on consistently high quality and standardising the processing. Upstream encourage roasters to support respective producer programs directly with financial assistance - 'Upstream Endeavour’ is a program wherein they complete the cycle by giving back to the deserving parties in the supply chain.
Google Maps location of the station can be visited here.
