Monastery Coffee

Founded in 2013, Monastery roasts for what they call "the inquisitive" — and the range backs it up. Current offerings include an Ombligon from Colombia's Finca Las Flores, processed through triple anaerobic fermentation and a 35°C thermal shock wash, alongside washed Kenyans and naturals from Ethiopia and Honduras. Wholesale, subscriptions, and in-person classes round out the operation.