This coffee is a single-origin from Fazenda Fartura in Cerrado Mineiro, Brazil. It features Rubi variety beans processed via anaerobic fermentation (Anaerobic Natural) and comes from an altitude of about 1,050 meters above sea level. The lot is scored at 87.5 points. The farm’s story emphasizes family heritage and certification-compliant, traceable, quality-focused production.
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.
