About Us

We’re stepping into this moment with a bold vision: to innovate locally, to push boundaries fearlessly, and to reclaim the spirit of monastic creativity. Like Dogfish Head Brewery once did with craft beer—rediscovering ancient recipes while forging entirely new ones—we want to disrupt the status quo in coffee. We’re not just following the trends; we’re asking, “What could coffee become?”

Why Fermentation?

Monks have long used fermentation to create some of the world’s finest products, from beer to liqueurs to cheese. It’s a process that transforms something ordinary into something extraordinary.

All About Mission

We’re building an economic engine that can support church planters and their communities, creating a replicable model for sustainable ministry. It means creating a community, fostering creativity, and glorifying God through our work.

Fearless Innovation

After the first pour, I wait patiently, letting the coffee bloom for 30 to 40 seconds. This blooming process releases the coffee’s natural gases, allowing the flavors to deepen. I could skip it or rush through with a commercial brewer, but in those few seconds, I’m reminded of the value of waiting. Slowing down to let things breathe, to let things rise—this is part of the gift.

New Flavors

At Modern Monk Coffee, we’re tapping into that tradition with modern tools and techniques, experimenting with green coffee fermentation to develop flavors you’ve never experienced before.

Fermented Coffee: Good and Good for You.

Fermentation isn’t just a buzzword—it’s the foundation of all coffee. From the moment a coffee cherry forms on the tree, fermentation is already at work, shaping the flavor, chemistry, and character of the beans inside. Every coffee you’ve ever tasted has been fermented. The real question isn’t if coffee is fermented, but how.

Because not all fermentation is created equal.