Monteiro Lobato Community Lot, São José do Rio Pardo, São Paulo
Santiago is our annual farm coffee from Brazil, which we currently source mainly from the Fazenda Pinheiro, Matao and Sao Domingos farms as a community lot called Monteiro Lobato. The coffee farms are located in the São José do Rio Pardo region (near Cerrado Mineiro) in the state of São Paulo, which is renowned for coffee cultivation. This community blend stands for a high level of commitment to consistent flavour and careful craftsmanship. The coffee cherries are carefully selected according to various factors, including specific flavour profiles, bean density and colour matching for consistent quality. Every cup of Monteiro Lobato represents a symphony of flavours and harmony of environmental sustainability and community welfare in the region. For every bag of green coffee sold, a tree is planted at Fazenda Pinheiro.
All about the bean
100% Arabica Varietät
Natural Process
Mundo Novo, Catucai, Acaia
The Catucai variety is the result of a cross between Catuai and Icatu and is known for its high productivity and yields. It was developed in Brazil. Like Mundo Novo, Acaia is also a Bourbon variety, descended from Mundo Novo and is a hybrid.
Espresso Recipe
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Santiago is a particularly full-bodied espresso from Brazil with a taste reminiscent of hazelnut, milk chocolate, caramel and cocoa. Roasted as an espresso, Santiago develops a lot of sweetness and a very pronounced body without unpleasant bitterness or roasted flavours. Subtle notes of sweet berries round of this balanced espresso wonderfully. A really good 100% Arabica coffee from São José do Rio Pardo, a renowned coffee-growing region in Brazil.
For the first time, we have chosen a coffee from the São José do Rio Pardo region in collaboration with Ocafi to match our Brazil Espresso line. The Arabica coffees produced there are subject to strict quality principles. Ocafi's coffee importers have a nose for really good speciality coffee. They buy the green coffee well above the market price, regularly visit the local farmers and of course taste the coffees (with their own coffee laboratory in the region). The complex flavour is emphasised by the exceptionally good characteristics of the terroir in the region. The guys from Ocafi – Niklas and Luis – also pay attention to sustainability and fairness.
  • Single Estate from São José do Rio Pardo in Brazil
  • Espresso roast
  • Also suitable for fully automatic coffee machines
  • Choose between 250g, 500g or 1kg ground or beans
  • Flavour profile: nut-chocolate, caramel, cocoa
  • 100% Arabica Espresso,
  • gently roasted by hand in Berlin
  • Delivery by DHL
  • New: Select local pick-up in the order process
Sustainable cultivation and quality awareness
Similar to wine, the origin, cultivation and careful harvesting also form the basis for a speciality coffee. For our coffees, we use only ripe and hand-picked 100% Arabica coffee beans, because the elaborate harvest by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in a nature-friendly way. This preserves the biodiversity in the growing region. The coffee cherries can ripen slowly at cool altitudes with nourishing and fertile soil conditions. The coffee plants have more time to develop their characteristic and fruity aromas under these optimal climatic conditions near the equator.
Freshly hand roasted
All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavours can fully develop without creating undesirable acids. For a distinctive body and a versatile taste profile in the cup, we want to emphasise and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is to exploit the full potential of the green coffee through our roasting process and to highlight the valuable work of the producers in the growing countries. These are our quality principles – from source to the final cup.

Espresso Recipe

Calibrated by Barista Champion Nicole Battefeld
Standard espresso machine temperature setting: 93.5 ° C
Prerequisite: 18g sieve (basket), double portafilter outlet


Dose in 19g
Extraction time in seconds 28
Dose out 38g


Sweetness (low to high) Medium to medium high
Acidity (low to high) Low to medium low
Bitterness (low to high) Medium to medium high
Texture Velvety, kakao vibes
Weight (low to high) Medium high
Finish (short to long lasting) medium


Kakao nibs, molasses




105g preferably Oat Milk  tastes like hazelnut creme ( Giotto)
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