$37.00 – $119.00
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Notes: Hot cross buns, oliebollen, aiserschmarrn
Coffee Story: On the same day as it was picked this coffee was transported to La Praders – 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.
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This coffee will be roasted fresh for you. Monastery will roast your coffee on Wednesday and dispatch on Thursday/Friday.