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BANANA RUM:
Filled to the brim with sweet, creamy banana and delicious tropical rum flavors.
NEW! BLUEBERRY MUFFIN:
With the aroma of a freshly-baked blueberry muffin; satisfying for breakfast or anytime.
NEW! BUTTERSCOTCH CREAM:
Creamy traditional butterscotch and the finest mountain- grown Arabica coffee combine for a delicious dessert treat.
NEW! CHOCOLATE CHERRY:
The zing of juicy, tart cherry and the smoothness of luscious dark chocolate.
CINNAMON COFFEE CAKE:
Permeated with the rich aroma of freshly baked cinnamon-hazelnut coffee cake.
NEW! DARK CHOCOLATE TOFFEE:
Notes of sweet, buttery toffee and premium dark chocolate enhance medium-roasted Arabica beans
NEW! FRENCH VANILLA:
The gentle, sweet flavor of vanilla combined with the richness and strength of the finest French roast.
IRISH CREAM:
Pleasantly strong & smooth with a richness that is irresistible; alcohol-free, but full of Irish liveliness & vigor.
PUMPKIN SPICE:
Smooth, sweet and warming; creamy pumpkin flavor melds perfectly with cloves and aromatic spices.
NEW! SNICKERING MONK CANDY BAR:
The flavors of your favorite candy bar in your coffee cup: rich chocolate, roasted peanuts and sweet caramel!
NEW! WHITE CHOCOLATE MACADAMIA:
Creamy and sweet white chocolate melds seamlessly with velvety-smooth macadamia nut.
 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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