Cloister Reserve Blend

Our most exclusive offering to date, the unflavored Cloister Reserve Blend is composed of strictly limited lots from the world's finest coffee regions and will lead your tastebuds on a journey of unparalleled nuance and complexity.

It begins with two special Brazilian coffees from the famed Cerrado Mineiro region, a blend of pulped natural and natural beans, which provides a remarkable chocolate hazelnut undertone.

Next, brilliant jammy, berry and citrus tones come forward from our Ethiopian "Super" natural Yirgacheffe, whose fresh cherries are sealed into drums for several days, causing a natural fermentation that drives the sugars and fruity flavors deep into the bean. Roasted delicately and deftly, it explodes into profound stone fruit and floral tones. If you didn't know this coffee was unflavored, you might be tempted to think someone had added a little fruit essence to the brew.

High-altitude Guatemalan and Colombian beans from rich volcanic soil bridge and balance the Brazilian and Ethiopian coffees, finishing the blend with a rounded red apple acidity and a hint of orange blossom.

The Cloister Reserve sparkles as a pour-over or filter coffee, and deepens and intensifies as a shot of espresso. It is best enjoyed black, though it has sufficient definition to pair well with milk.

Our Cloister Reserve Blend also received an outstanding 94 point review—our highest ever for a blend!—from coffee expert Kenneth Davids! Here is what he said: 

Deeply sweet, rounded and richly composed. Black cherry, milk chocolate, roasted hazelnut, tangerine zest and magnolia in aroma and cup. Gently bright acidity; full, velvety-smooth mouthfeel. The finish is long and enveloping, carrying milk chocolate, black cherry and roasted hazelnut notes.  Kenneth Davids, Coffee Review, August 2026), at www.coffeereview.com.

12 ounces.