Chocolate, Nuttiness, Stone Fruit
From the Rio Pardo region of Brazil, this naturally processed single origin sits in that comfortable, crowd-pleasing territory of chocolate sweetness, gentle nuttiness and a soft stone fruit note underneath. It's the kind of coffee that works just as well on a slow weekend morning as it does on a rushed Tuesday - smooth, balanced and easy to come back to.
Sweet, smooth Brazil done right
The Rio Pardo region sits between two of Brazil's most celebrated growing areas, Mogiana and South Minas, and the coffees it produces tend to reflect that fortunate geography - well balanced, medium bodied, and layered with the kind of chocolate sweetness and gentle nuttiness that makes a cup feel easy and satisfying from the first sip. There's a touch of stone fruit in there too, enough to keep things interesting without pulling the coffee in a sharper direction.
Monteiro Lobato is a signature blend put together by Ocafi, drawing on lots from farms around Fazenda Pinheiro. The natural process here is methodical: 12 days of sun-drying on patios, followed by 10 hours in mechanical dryers for moisture control, and then a 15-day rest in wooden Tulhas where the beans settle and develop their complexity. Farmers in Rio Pardo work with traditional methods and a focus on sustainable practices, which helps preserve the biodiversity around their farms. The result is a coffee that holds up well across brew methods - smooth and consistent in the cup, with enough depth to reward a slower morning and enough familiarity to make it a reliable everyday choice.
About the Roaster
Copper Coffee Roasters started in 2019 in a small Richmond office, where a recruitment business and a growing obsession with great coffee shared the same desk space. That obsession has since grown into a roastery in Cobham, Surrey, three coffee shops across south-west London and Surrey, and a range built around helping people find their way into speciality coffee without the fuss.
