Toasted almond, Black cherry, and Dark chocolate
A strong blend that’s consistent year-round. Sweet, versatile and complex.
The Seasonal Blend is a little more developed, roasted darker, than the individual single origins, making it easier to use for espresso brewing and imparting it with less acidity. The right choice for those who enjoy more 'traditional' flavour profiles.
It combines transparently traded and single origin coffees to create something both delicious and dependable.
- 50% Fazenda Progresso (Natural) - Brazil
- 25% Bugimotwa (Washed) - Uganda
- 25% Bugimotwa (Natural) - Uganda
Roast ProfileRoast LevelMedium-DarkBrewing methods recommendedFeaturesBlendBest served Black or with Milk
Brewing GuideBrew ratio1ground coffee—2.5brewed coffeeExample recipe (for Espresso)
brewing temp.Brewing notes
For espresso, use pre-infusion, lowering pump pressures to 6-7 bar and using Weiss Distribution Technique (WDT).
Taste ProfileRich & SmoothTasting Notes
Toasted almond, Black cherry, and Dark chocolateAcidity
Monastery Coffee are a small batch roaster of traceable coffee, based in Adelaide, South Australia.
As a roaster, Monastery Coffee feel it is their role to firstly, roast only to preserve and highlight the individual qualities inherent in each coffee due to the meticulous work of the producers, and secondly, to make sure the consumer knows who the producers are and where the coffee came from.
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