Seasonal Blend - Medium/Dark Roast

by Monastery Coffee

---Medium: Toasted almonds, black cherries and milk chocolate.Dark: Marzipan, dark chocolate and dried figs.The roast degree for our seasonal blend is a little more developed (darker) than our individual single origins - making it easier to use for espresso brewing and imparting it with less acidity. Also the right choice for those who enjoy more 'traditional' flavour profiles.Rafael Vinhal 100 (Natural) - Brazil Wilton Benitez (Regional Washed) - Colombia Mehamed Abanura (Natural) - Ethiopia--- For our seasonal blend we combine transparently traded and single origin coffees to create something both delicious and dependable. For more information on the individual blend components click on the links above!The coffee beans in this blend began as the seeds of coffee cherries - the seasonal fruit of a tropical forest shrub, grown predominantly in East Africa, Central and South America and Southeast Asia. before being roasted by us, those raw seeds had to be nurtured, carefully hand picked