Brazil
Monteiro Lobato Community Lot, São José do Rio Pardo, São Paulo
Santiago is our annual farm coffee from Brazil, which we currently source as a community lot called Monteiro Lobato, mostly from the Fazenda Pinheiro, Matao, and Sao Domingos farms. The coffee farms are located in the renowned coffee-growing region of São José do Rio Pardo (near Cerrado Mineiro) in the state of São Paulo. This community blend represents a strong commitment to consistent flavor and meticulous craftsmanship. The coffee cherries are carefully selected for various factors, including particular flavor profiles, bean density, and color matching, to ensure consistent quality. Every cup of Monteiro Lobato represents a symphony of flavors and a harmony of ecological sustainability and the common good in the region. For every bag of green coffee sold, a tree is planted at Fazenda Pinheiro.
Variety & Process
100% Arabica
Process: Natural
Mundo Novo, Catucai, Acaia
 
The Catucai variety is a cross between Catuai and Icatu and is known for its high productivity and yields. It was developed in Brazil. Acaia, like Mundo Novo, is also a Bourbon variety, descended from Mundo Novo and is a hybrid.
Beschreibung
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Santiago
Santiago is a particularly full-bodied espresso from Brazil, with a flavor reminiscent of pecan nuts, dark chocolate, caramel, and brown sugar. Roasted as an espresso, Santiago develops plenty of sweetness and a very pronounced body without any unpleasant bitterness or roasted aromas. A creamy, velvety texture beautifully rounds off this balanced espresso. A truly excellent 100% Arabica coffee from São José do Rio Pardo, a renowned coffee-growing region in Brazil.

Whether you're a specialty coffee newbie or a seasoned coffee enthusiast, this espresso roast offers a unique experience that captures the best of São Paulo's coffee tradition. Enjoy the sweet and smooth taste of Brazil with every sip!
Story
For the first time, we've chosen a coffee from the São José do Rio Pardo region to complement our Brazil Espresso line, in collaboration with Ocafi. The Arabica coffees produced there are subject to strict quality standards. Ocafi's coffee importers have a nose for truly good specialty coffee. They purchase the green coffee well above market price, regularly visit the local farmers, and, of course, taste the coffees (with their own coffee laboratory in the region). The complex flavor is enhanced by the exceptionally good characteristics of the region's terroir. Furthermore, the guys at Ocafi – Niklas and Luis – pay close attention to sustainability and fairness.
Details
  • Single Estate from São José do Rio Pardo, Brazil
  • Espresso Roast
  • Suitable for the Meraki espresso machine, delivered with NFC chip
  • Delivery quantity: 250g, 500g, or 1kg whole beans or ground upon request for the stovetop or portafilter
  • Flavor profile: Dark chocolate, pecan, brown sugar
  • 100% Arabica espresso, gently hand-roasted in Berlin
  • Delivery via DHL
    Pickup on site:
  • Pickup address: Röststätte, Ackerstr. 173, 10115 Berlin
  • After placing your order, you will receive a pickup confirmation from us via email (please also check your spam folder).
  • Pickup with email confirmation available: Monday-Friday between 9:30 a.m. and 6 p.m.

Important note about the recipe:
Please note that recipes were created using first-generation Meraki machines. For subsequent models, it may be necessary to adjust the grind size individually. The manufacturer has made changes to the calibration of the grinder.

Sustainable cultivation and quality awareness
Similar to wine, the origin, cultivation, and careful harvesting of coffee form the basis for a specialty coffee. For our coffees, we use only ripe, hand-picked 100% Arabica coffee beans, as the laborious manual harvest is a key quality criterion. Our highland coffees are natural products and are cultivated in shady forest gardens using environmentally friendly methods. This preserves the biodiversity of the growing region. The coffee cherries can ripen slowly at cool altitudes with nutritious and fertile soil. These optimal climatic conditions near the equator give the coffee plants more time to develop their characteristic, fruity aromas. 
Freshly roasted by hand
All Röststätte coffees are gently roasted by hand in Berlin, allowing the natural aromas to fully develop without creating unwanted acids. To ensure a pronounced body and a diverse flavor profile in the cup, we aim to emphasize and optimally process the specific characteristics of the respective variety, farm, and origin of the coffee. Our goal is to utilize the full potential of the green coffee through our roasting method and also highlight the valuable work of the producers in the growing countries. These are our quality principles – from source to the final cup.
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