BREAKFAST BLEND:
A vibrant blend of light-bodied coffee sure to wipe the sleep from your eyes with a cheerful, fruity taste.

CARMEL:
The sweet goodness of your favorite caramel sundae topping is mixed with the best brown beans.

COWBOY BLEND:
A strong and smooth blend with dark and light hints and enough caffeine to keep you riding all day.

HAZELNUT (DECAF):
Full of character and nutty taste, this light-bodied, flavored coffee is unique and pleasing.

HERMIT'S BLEND:
Bold and full-bodied with exquisite, complex and spicy notes.

MIDNIGHT VIGILS BLEND:
A perfectly balanced blend of South and Central American coffee beans that deliver the dark, smooth, rich, full-bodied, taste you want without a bitter aftertaste.

MILD ROAST COLOMBIAN:
Ideal medium roast; nutty, with pleasant brightness. Excelso grade Arabica, grown high in the mountains of Colombia.

BESTSELLER! MYSTIC MONK BLEND:
The perfect monastic balance of aroma, flavor and body.

ROYAL RUM PECAN:
Especially nutty and fragrant, with regal tones of pecan pralines, rum, and fresh cream.

VESPERS (DECAF):
A rich, dark roast of South American decaffeinated Arabica coffee, with bittersweet chocolate and malt notes.

Carmel of the Immaculate Heart of Mary: Clark, Wyoming

The Carmel of the Immaculate Heart of Mary in Clark, Wyoming was founded by Father Daniel Mary of Jesus Crucified, M. Carm., in 2003. Previously novice master at the Carmelite Hermitage of the Blessed Virgin Mary in Lake Elmo, Minnesota, Father Daniel Mary felt called to found a new monastery in his native Wyoming, in a landscape as harsh and as beautiful as the life known by St. Teresa and fellow Discalced Carmelite founder St. John of the Cross. The location is isolated, surrounded by farmland, rolling prairies and the shadow of Yellowstone's Beartooth Mountains. The community strives to live the authentic, contemplative charism of Carmel as practiced in St. Teresa's strict 16th century regimen, including a revival of the eremitical tradition. They fast, wear sandals on bare feet, sleep on straw and perform up to six hours of manual work a day. Latin is used in the liturgy. The cloistered monks leave the monastery only when there is an explicit permission from the Bishop, for medical needs or other serious reasons.

The monks have been roasting and blending their flavorful coffees since 2007. Sales of coffees, teas, and of their chant CDs support the construction of their new monastery.

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