We're always experimenting here at Monastery and our identity will always be with our light roasted coffee. However, we can't ignore part of our coffee congregation who find it hard to work with light roast or prefer a darker coffee, so here is our first Monastery Project, a delicious and juicy coffee we have loved as a light roast and now as a medium roast which we've found unlocks a punchier flavour.
Monastery Projects in the future will be anything out of our normal roasting style.
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Espresso - Neapolitan Ice-cream!
Region: Ermera
We are excited to present you the coffees from the suco (village) of Lauana. Coffee here grows in the forests; shaded, untouched, and organic by default.
Cherry is first floated in water, to separate the fruit by density. The higher the density, the higher the quality of the coffee. This leaves the low density, less mature cherries to float to the surface, which are easily removed from the water.
The Raimutin station staff then meticulously hand-sort the freshly picked and sorted cherry, removing all damaged or underripe fruit. The cherry is then transported to raised beds, where they are dried in high sun for three weeks. The staff turn the lots regularly to ensure even airflow and sun contact. When the cherries have reached their perfect drying level, the seeds are removed from the cherry and prepared for export.
The remaining cherry is not discarded, rather, it is saved for redistribution as fertiliser to the farmers who grew them.