BRAZIL MONTEIRO LOBATO - ESPRESSO

The Rio Pardo coffee region lies between Mogiana and South Minas. Both regions are renown for producing high-quality coffee beans that are celebrated for their distinctive flavor profile. Our region benefits from the ideal combination of altitude, climate, and soil conditions, creating an optimal environment for coffee cultivation. The coffee beans from Rio Pardo are characterized by their balanced acidity, medium body, and notes of chocolate, nutty undertones, and a bit of stone fruit. Local farmers in this region employ traditional cultivation methods, emphasizing sustainable practices to preserve the rich biodiversity of the area.

PROCESSING

The Monteiro Lobato coffee blend, crafted by Ocafi from the neighboring farms surrounding Ocafi’s Farm Fazenda Pinheiro, is a testament to the commitment to flavor consistency. This unique blend is meticulously curated, with lots selected based on various factors. We start by sourcing coffees with the distinct flavor profiles, matching bean density and color to create uniformity. The coffee is naturally processed, spending around 12 days on the patio, followed by 10 hours in mechanical dryers to ensure precision in moisture control. The final touch involves 15 days in wooden Tulhas (silos), allowing the beans to stabilize and develop their rich, nuanced flavors. The emphasis on this detailed process ensures that the Monteiro Lobato blend consistently delivers a remarkable taste experience, making it a standout choice for those who appreciate the artistry and quality of Rio Pardo coffee.