Limited Release Pack
2 x 250g
1 x Villarazo Cinnamon Process
1 x Jairo Arcila Mandarin Process
Take home both our current limited release infusion coffees - and grab a sneaky little discount (along with free shipping) in the process!
Adam's tip: brew them as a 50/50 (half the coffee dry weight being from each) and by some wonderful alchemy the cup becomes liquid panettone! It's almost too hedonistic? ;)
Villarazo Natural (Cinnamon)
Hot-cross Buns. Oliebollen. Kaiserschmarrn... in a word - Christmas!
Grower: Jairo Arcila
Processing: Natural (Infusion)
Elevation: 1,650 - 1,700m
Varieties: Pink Bourbon
Sourced Through: Cofinet
About This Coffee
On the same day as it was picked this coffee was transported to La Pradera - Cofinet's processing (washing) station. Upon arrival it was underwent a dry (low oxygen) fermentation for 48 hours - during which time cinnamon and tartaric acid were added to the coffee.
The cinnamon was then removed and the coffee dried on raised beds. Even still the coffee retains the intense aromatics from the cinnamon combined with amazing boozy flavours from the natural fermentation.
This micro-lot is composed of 100% Pink Bourbon.
Jairo Arcila Natural (Mandarin)
About This Coffee
On the same day as it was picked this coffee was transported to La Pradera - Cofinet's processing (washing) station. Upon arrival it was underwent a dry (low oxygen) fermentation for 48 hours - during which time dried mandarin peels and citric acid were added to the coffee.
The mandarins were then removed and the coffee dried on raised beds. Even still the coffee retains the vibrant aromatics from the mandarins combined with juicy quality from the natural fermentation - when chilled it tastes like a refreshing glass of tropical juice!
This micro-lot is composed of 100% Tabi.
For 80 years Cofinet's family business has grown and distributed the finest Colombian coffee to local exporters. In 2015 they expanded their operations and began producing, sourcing and exporting speciality coffee to the rest of the world.
As growers themselves, they specialise in alternative fermentation processes that are new to Colombia. On their farm and in their processing centre La Pradera, the most exotic varieties are processed - achieving unique profiles that are unique for Colombian coffees.
Cofinet also represents and supports a large number of Colombian Specialty coffee growers. Their aim is to encourage direct relationships between their farmers at origin and roasters around the world. They pride ourselves on creating sustainable, ethical and long-term relationships.
Limited Release Pack
Strawberry jam, candied pecans and px sherry.
Elevation: 1,600–1,650 masl
Variety: Caturra, Catuaí
Producer: Carmela Aduviri
Sourced Through: Melbourne Coffee Merchants
This coffee was produced by Carmela Aduviri from Copacabana, a small and remote settlement located 180 kilometres from La Paz in the heart of the Caranavi province. This region is the epicentre for specialty coffee production in Bolivia, with incredibly high altitudes, rich soil, and wide daily temperature ranges providing the perfect conditions for exceptional coffee.
The inhabitants of Copacabana first began farming coffee around 35 years ago. Farms here are small and traditional. Almost all work is carried out by the farm's owners and their extended families, with a handful of temporary workers taken on to help out during harvest. All of the producers at Copacabana were born into the Aymara, an ancient indigenous group which lived on the Altiplano (a vast plateau of the central Andes that stretches from southern Peru to Bolivia and into northern Chile and Argentina). The region was known for the world’s highest lake, called Titicaca, and when their families moved to Caranavi, they named their ‘colony’, or settlement, Copacabana.
Carmela has worked in coffee for fourty years while raising eight children. Her farm, “Carmelita”, is about 2 hectares in size, and is located at an altitude of 1,400 to 1,550 metres above sea level. Today Carmela manages the farm with her son, and together they have worked incredibly hard on improving and producing the best quality coffee they can. They grow a mix of Caturra and Catuaí variety trees on their farm, which grow in a rich clay soil under the protective shade of native forest trees, whose heavy leaf fall creates a natural mulch fertiliser, and whose canopy provides an important habitat for the many bird and insect species in the area.
The families who live in Copacabana, including the Aduviri family, used to depend on the local market to sell their coffee, meaning low prices and little reliability. Now they selectively pick their coffee cherries and are able to sell their top-grade coffees for substantially higher prices to MCM's partners at Agricafe, which processes specialty lots at its Buena Vista wet mill which is located in Caranavi.
The first of its kind in the country, the Sol de la Manaña program is aimed at sharing knowledge and technical assistance with local producers to create better quality coffees in higher quantities. By doing so Agricafe hopes that coffee production can be a viable and sustainable crop for producers, like Carmela, in the region for many years to come.
Carmela joined the Sol de la Mañana program in 2015. As a member of the program, she has followed a very structured series of courses, focused on improving her quality and yield. The curriculum focuses on one aspect of farming at a time, and covers things such as how to build a nursery, how and when to use fertiliser, how to prune, has how to selectively pick coffee. Agricafe also hosts workshops with leading agronomists throughout the year. These forums have allowed the producers to meet one another, share their experiences and discuss ways to tackle problems they are experiencing. Over time the producers have become more experienced and confident and actively sharing their learning with each other.
The results of this program have been profound, with improved quality and quantities for all participating producers. In addition, the producers have become more confident and proactive and engaged as a community and are sharing their learnings and experiences with each other. Daniela explains that this is where the program becomes really powerful: “We are giving them the tools and know-how, but they are actively choosing to follow our advice and invest in their farms. Now they can see the results, they trust us 100% and helping their neighbours achieve similar results.”
Since becoming a member, Carmela has built a vibrant coffee nursery and learnt to prune, feed, and manage her coffee plantation in order to increase her yield. The program has helped her invest in her plantation and encouraged her to take a long-term view, and in doing so she has established the foundations for a more sustainable and ultimately more profitable future for her family. As her farm has increased its yield and quality has improved Carmela has recognised that she can live off her 2 hectares of land if she focuses on quality and takes a modern farming approach. She is now actively teaching her sons what she has learnt so that they can buy a farm themselves and implement best practice farming techniques from the outset.
After the coffee was delivered, it was placed into a floatation tank and all floaters were removed. The whole cherries were then dried on on raised beds in the sun and turned turned regularly to ensure it dried evenly. The drying was then finished off at a very low temperature in a stationary drier. The coffee was then transported to La Paz where it was rested, and then milled at the Rodriguez family’s brand new dry mill. At the mill, the coffee was carefully screened again by machines and also by hand to remove any defects.
Carmela worked hard to collect and process the cherries for this special micro lot and carefully hand polished all of the cherries before delivering them to the mill! A whole lot of love and hard work has gone into this coffee.. we hope you enjoy it!
Read about the Sol de la Mañana program here and Pedro Rodgriguez here and about Bolivian coffee more generally here.
Dark Chocolate. Toffee. Blackberry Jam.
Farm: Casa de Piedra
Grower: Gerardo Arias
Country: Costa Rica
Elevation: 1,400 - 1,500m
Varieties: Caturra, Catuai
Sourced Through: InterAmerican Coffee Australia
Casa de Piedra is located in the Tarrazu district, in the micro-region of “Llano Bonito de Leon Cortes”. The farm’s name means “Stone House”, and its yearly production is around the 2500 fanegas, with varietals in production such as Caturra, Yellow Catuai, Red Catuai, Venecia, Villa Sarchi, and Geisha.
The Arias family began to mill their cherries themselves in order to gain a better control over their coffee’s quality and fetch better prices. Semi washed, honey, and natural are some of the processes most popular processes for Casa de Piedra, but they also process some very nice anaerobic fermentation coffees.
In addition, Gerardo Arias recently obtained his Q grader and Q processing certification which only adds to his already wide knowledge and experience.
The cherries for this lot are hand-picked before they are immersed in a floatation tank to separate unripe/defective fruits. The cherries were dried with the entire fruit on concrete patios for 8 days, before being transferred to the mechanical dryer where time and temperature are meticulously controlled to achieve the best possible shelf-life.
When the coffee reaches the desired humidity point, it is stored and left to rest for 2 months before being hauled. It is then dry-milled, process during which dry husk is removed from the seeds, and the resulting coffee beans go through weight, screen, density, and colour sorting.
The farm has 3 rock formations near the river that used to be inhabited by the first settlers. Don Gerardo says that when he was a kid he would go spend summers living in these caves.
Mechanical driers are commonly know as Guardiolas in Costa Rica. “G#2” stands for “Guardiola 2” which is Gerardo’s favourite guardiola on his farm.
Toasted nuts, butterscotch and milk chocolate.
Region: Chapada Diamantina
Altitude: 1,150m above sea level
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!
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.
Get your very own Breville Precision Brewer
Never run out of coffee again!
We've teamed up with Breville to bring the best subscription ever!
Ethically traded, freshly roasted coffee delivered to your door every fortnight? Couldn't be easier! Choose any combination of size and grind and we'll keep you supplied with a rotating selection of our unique and delicious light roast single origins.
We will also ship your very own amazing Breville Precision Brewer.
How Much Coffee Is Enough
For some, it's never enough. But a good gauge would be something along the lines of this...
250g per fortnight - 1 cup a day
500g per fortnight - 2 cups per day
1kg per fortnight - 4 cups per day
2kg per fortnight - 8 cups per day (or small office)
NB: You can change which volume option you're on at any time.
Breville Precision Brewer
The world's first 1.7L drip coffee maker with the precision required to brew craft filter coffee, automatically. Experience your favourite coffee at its best regardless of its origin, age or roast with precise temperature and brewing time
|Dimensions: (WxDxH)||17cm x 31cm x 40cm|
|Construction Materials:||Brushed Stainless Steel|
|Warranty:||2 Year Limited Product Warranty|
|Capacity:||1.8L / 12 Cup|
|Settings:||Gold Cup, Fast, Strong Brew, Ice Coffee, Cold Brew, My Brew|
|PID Temp Control:||The thermo-coil heating and pump system has PID digital temperature control providing adjustability and precision far greater than a traditional horseshoe shaped element system.|
|Pour Over Adapter Compatible:||Designed to suit your favourite pour over dripper such as Hario V6 and Kalita Wave.|
Terms and Conditions of Promotion
This Breville promotion is open to Australian residents with a limit of 1 per household. Eligible customers may not vary the terms of the agreement.
The Breville Precision Brewer® Thermal (BDC450BSS2JAN1) will be supplied during the promotion.
You must purchase the Breville Precision Brewer® Thermal over 26 fortnights which is inclusive within the $33/$52/$79/$144 fortnightly subscription fee – total cost $858/$1352/$2054/$3744 (inc. GST).
The Breville Precision Brewer will remain the property of Monastery Coffee Pty Ltd until the full subscription is paid, or the early termination penalty fee is paid by the customer at which point ownership will transfer to the customer.
If you decide to cancel at anytime or are unable to make payments prior to the conclusion of the full 26 fortnights, you will have 14 days to return the precision brewer in its original box with accessories to 11 Petrova Avenue, Windsor Gardens, SA, 5087. If the brewer is found to be damaged, missing parts or not in working order, you will be charged the full replacement price as found on our website. You are responsible for all associated costs for shipping and returns.
The Breville promotion does include a fortnightly delivery (26 in total) of Monastery Coffee beans (excluding any relevant shipping fees). If the customer elects to pay the early termination fee prior to the conclusion of the 26 fortnight subscription, the supply of coffee will be terminated upon notification from the customer.
A Direct Debit payment will be processed through Recharge against your selected credit card of $33/$52/$79/$144 per fortnight for 26 iterations – total cost $858/$1352/$2054/$3744 (inc GST), defined as the subscription fee. A $5 penalty fee will be charged for each occurrence of a rejected transaction which may include insufficient funds or card details have changed as the cause of the rejection.
Once 26 iterations have been completed, you will roll onto our single’s subscription unless notified by you. The ongoing subscription will be $19/$38/$65/$130 (inc GST) for 250g/500g/1kg/2kg respectively of coffee per fortnight (excluding relevant shipping fees).
Debt Collection Agencies:
If paying by Direct Debit, upon default by you in regard to any obligation under this Agreement and failure to remedy the default after notification by us (Monastery Coffee Pty Ltd):
a) you authorise Monastery Coffee to notify any debt collection agency of the default;
b) Monastery Coffee may, at its sole discretion terminate the agreement at which time the full outstanding balance for the remainder of the minimum term or payments (including any current arrears) shall be due in full; and
c) you authorise Monastery Coffee to add to the outstanding debt a fee of $50 and an amount equivalent to 25% of the full outstanding balance (being Monastery Coffee's expenses reasonably incurred in collecting the debt) upon initial referral to the debt collection/credit reporting agency.
White chocolate, dried cranberries and baked apple.
Washing Station: Chelchele
Region: Gedeo, Yirgacheffe
Elevation: 2,200 - 2,400m
Varieties: Dega, Kurmi & Welisho
Sourced Through: Upstream Imports & Ethio Gabana
Taking its name from Gabana Mountain, a peak standing proud on the horizon throughout the Oromia region in west Ethiopia, Ethio Gabana pays tribute to a powerful sense of place. These lands are the birthplace of coffee. Their natural elements foster fundamental gifts, both environmental conditions and gifts of culture: a living tradition so rich and tenacious, the celebration of which is a celebration of life itself. It’s the passion of these families embodying this tradition that Ethio Gabana bring to celebrate with the world.
Providing ongoing training, certifications and thereby increasing their premiums, Ethio Gabana partners with farming families local to their washing stations that share an upmost commitment to producing their land’s highest quality coffees. Chelchele Wet Mill Station in Gedebe District of Gedeo Zone, brings together 488 small farm holders from Chelchele and Kore villages in SNNPR.
Sourcing only from a selection of coveted varieties endemic to the area, coffee trees of Dega, Kurume and Welisho are commonly intercropped beneath mango, avocado and false banana. Innovation on the shoulders of generations of coffee farming, best practices are second nature in all areas, including organic composting and water conservation.
During harvest, multiple passes are necessary to ensure cherries are only picked when perfectly ripe.
For their natural processed lots, cherries delivered to the washing station are soaked to remove any floaters. From the tanks, they are transferred to raised drying beds and further graded for visible defects by hand.
A natural processed lot can spend up to 3 weeks spread across the beds, being carefully turned, protected from the night’s humidity and shaded from the hottest period of each day.
The patience and hard work of these families is a labour of love. Their dedication to delivering cups with exhilarating aromas and flavours of immense complexity is a legacy to be revered and indeed celebrated together.
About Ethio Gabana
Ethio Gabana is a specialty coffee company founded in Ethiopia by Ethiopians. Their dream is to share the taste and tradition of Ethiopian coffee with the world while sharing the value with the people who grow it.
Established in 2019 in Addis Ababa, Ethio Gabana takes its name from a mountain in the western coffee region of Ethiopia. They source specialty coffee from the finest growing regions in Ethiopia, with six washing stations in West Guji and Gedeo in the southern coffee heartlands and a plantation, Anderacha, in the southwest. They partner with the very best suppliers and farmers in each region to produce top-grade quality coffee in some of the country’s most sought-after varietals. Each of their sites is located in a different zone and produces its own unique coffee.
In Ethiopia, the roasting, grinding and drinking of coffee form part of a ceremony, in which people gather together to experience the spectrum of sights, sounds and aromas that accompany the preparation of a perfect cup, before enjoying the results in company. Ask any Ethiopian and they will tell you this is how coffee should be drunk. Respect the coffee, celebrate its journey from bean to brew and share the experience with people you love.
"For us, it’s not just about the diverse and exhilarating flavour profiles that Ethiopian coffee provides. It’s about the sense of reverence and community that comes with every cup. This is the attitude that we at Ethio Gabana want to share with the world."