BRAZIL MONTEIRO LOBATO - FILTER Espresso fully relied on the income

fully relied on the income he generated from his coffee farm

then dry ferment the coffee for 18-20 hours and rinse the coffee 3 times with clean water before drying in parabolic dryers for up to 18 days depending on weather

VARIETY : OBATA

Parchment is then fermented in concrete tanks for 12 to 24 hours

Time depends on weather conditions

BRAZIL MONTEIRO LOBATO - FILTER Espresso fully relied on the incomeORIGIN : BRAZIL REGION : SAO PAULO FARM : MONTEIRO LOBATO ALTITUDE : 1000 M VARIETY : OBATA, CATUAI PROCESSING : NATURAL 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.