This single-origin coffee is sourced from the Keramo Kebele in the Bensa Woreda of the Sidamo region in Ethiopia. Grown at an elevation of 2,000 to 2,300 meters, this coffee is a 74158 variety processed using the natural method. It offers a vibrant flavor profile characterized by notes of apricot, honeycomb, and lime, reflecting the high-quality standards of the Keramo Station.
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.
