A classic clean Brazil, dark chocolate, nutty, yellow fruit as it cools, sweet and big bodied. We taste: dark chocolate, cashew, caramel. We've roasted this medium for espresso or milk-based drinks. Coffee/Farm: Montanari Altitude: 950m Process: Natural Location: Patrocinio, Cerrado, Minas Gerais Varietal: Red Catuai Fazenda São Paulo, established in 2008, is run by fourth-generation brothers Roger and Marcello Montenari, combining deep family expertise with modern coffee innovation in Brazil’s Cerrado region of Minas Gerais. Located near Patrocínio at 800–1,300 MASL, the 74-hectare farm uses efficient mechanical harvesting made possible by its flat terrain. Five varietals—Mundo Novo, Topázio, Catuaí, Rubi, and Acaiá—are grown and processed separately to ensure quality and consistency. With carefully planned planting for optimal sunlight and staggered harvests, the farm produces exceptional coffees with diverse flavour profiles. Experimental plots also allow ongoing development of new varietals, focusing on yield, resilience, and cup quality

A classic clean Brazil, dark chocolate, nutty, yellow fruit as it cools, sweet and big bodied. We taste: dark chocolate, cashew, caramel. We've roasted this medium for espresso or milk-based drinks. Coffee/Farm: Montanari Altitude: 950m Process: Natural Location: Patrocinio, Cerrado, Minas Gerais Varietal: Red Catuai Fazenda São Paulo, established in 2008, is run by fourth-generation brothers Roger and Marcello Montenari, combining deep family expertise with modern coffee innovation in Brazil’s Cerrado region of Minas Gerais. Located near Patrocínio at 800–1,300 MASL, the 74-hectare farm uses efficient mechanical harvesting made possible by its flat terrain. Five varietals—Mundo Novo, Topázio, Catuaí, Rubi, and Acaiá—are grown and processed separately to ensure quality and consistency. With carefully planned planting for optimal sunlight and staggered harvests, the farm produces exceptional coffees with diverse flavour profiles. Experimental plots also allow ongoing development of new varietals, focusing on yield, resilience, and cup quality