Brazil Monteiro Lobato

It comes from the Rio Pardo region in the state of São Paulo, from the Monteiro Lobato farm, where the Obata and Catuai varieties are grown at an altitude of around 1000 metres above sea level. The natural processing method is slow and precise, with the cherries drying for twelve days on terraces, then drying in mechanical dryers and resting in wooden Tulhas silos. This process helps to preserve the typical Brazilian sweetness, but in the filter it is complemented by a softer acidity and lighter body. Flavour-wise, the coffee is balanced and very clean - milk chocolate and almond dominate, accompanied by light notes of cranberry and red fruit.

The lighter roast makes the Monteiro Lobato Filter ideal for V60, Chemex or batch brew, where its natural sweetness and long aftertaste stand out. It is a coffee that combines the approachability of Brazilian coffees with the smoothness and transparency of modern roasting.