|Roaster Location:||Clark, Wyoming|
|Coffee Origin:||Sidama (also Sidamo) growing region, southern Ethiopia.|
|Est. Price:||$11.95/12 ounces|
|Review Date:||October 2012|
Original and complex. A pungent sweetness suggesting herb honey or agave syrup dominates, complicated by hints of night flowers, cocoa nib, cedar. Quietly crisp acidity; smooth, lightly syrupy mouthfeel. Flavor persists in a sweet-toned but gently drying finish.
Sale of this coffee supports a fund to build a permanent monastery for monks of the Carmelite order in Montana, who pursue “an ancient, simple and agrarian form of life” that includes roasting coffees like this one. This is a dry-processed or "natural" coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or "washed" coffees. This coffee is certified organically grown and Fair Trade, meaning it was purchased from small-holding farmers at a "fair" or economically sustainable price. Roastmaster Brother Java of Mystic Monk Coffee emphasizes his artisan approach to roasting and his commitment to quality. This is one of Mystic Monk’s Coffees of the Month series. Visit
Who Should Drink It
An unusual dried-in-the-fruit profile, honeyish but pungent and deep. Nice any time, but should make an exceptional late-in-the-day cup.
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This review originally appeared in the October, 2012 tasting report: Cause Coffees