Press Release Author: By Justine R Lessman, Powell Tribune
Industry: Food & Beverage
Press Release Summary: Mystic Monk Coffee roasting venture allows Clark Wyoming Monk to ancient Rule of Life.
Press Release Body: The Monk works in solitude. Silent Steady. The Beans are poured,the roaster lit,the churning begins. His surroundings are a treat for the senses-calming shuffle of roasting beans,their inevitable change from green to mahogany, the warmth as they tumble from the drum, the nutty aroma as they are ground,the richness of the piping hot liquid as it graces the tongue. Yet the monk is unwavering, fixated on the work at hand, lost in prayer. He is Brother Elias of our Lady of Mount Carmel, head coffee roaster of Mystic Monk Coffee. Nestled in the shadow of the Beartooth Mountains in Wy., Elias toils-adhering to the ancient Monastic Rule of St Albert, The Rule of Life. "The Rule of ST. Albert stipulates that we monks sustain ourselves through the work of our own hands," explained Brother Michael Mary, Mount Carmel's blend-master and one of the longest-tenured monks at the monastery. "This is a way in which to do just that." The small band of Roman Catholic monks cloistered within tall wooden walls, well known in the area and around the state for their traditional Gregorian Chant, embarked on their newest venture in-adherence to the Rule of St. Albert just a few months ago. Under the supervision of Father Daniel Mary, prior of the monastery, and using the masterful blends of Brother Michael Mary, the monks roast and package premium coffee now available to the public. Brother Michael says each bag of whole beans or ground is prepared with care and prayer, offering the masses a glimpse into the mystical lives of Wyoming's Carmelite monks. "it gives people an opportunity to enter into our lives," he said "to taste and experience the fruit of our work and the fruit of our prayer-the results of our holistic life." And it is good! all of the blends. Elias attributes the fact to his blend-master's sharp palette. "Brother is able to select very fine beans and blend hem together in the absolute best way," he said "He's really particular about this." Brother Michael has developed three special blends of four types of beans, ranging from light to dark roast. The Mystic Monk Blend, after which the line of coffee is named, is a meduim-dark roast Michael describes as "very deep, very complex with a deep nutty taste." The Breakfast Blend "is more snappy-a light roast that really maintains the characteristics of each individual bean," he said. Also roasted at the monastery is Fair Trade Organic; a host coffees from around the globe; and many types of flavored coffee & decaffeinated coffee. With the proceeds from their fine coffee, Michael talks of adding brothers, expanding beyond the current walls, of relocating to a new site, of stone cathedrals and stained glass. All the while Brother Elias pours, roast, prays, a faithful follower of the rule os St. Albert-the Rule of Life. Brother Michael Leaves. Conversation stops.The familiar sounds, sights, feel, smells and tastes continue, uninterrupted. And the monk works in solitude. Silent, Steady.
2025
