Coffee Description
When creating our new Frutas Blend, we had one goal in mind – to add a juicy and fruity layer (hence the name “Frutas”) to the layers of chocolate in our Brazil. We put together a Natural Ethiopia and a Natural Brazil, perfectly balancing each other, for an irresistible flavor combination reminiscent of chocolate covered strawberries. We love how comforting this blend is to drink, while sparking interest and excitement throughout.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Medium
Variety
Catuai
Process
Natural
Elevation
1250 masl
Region
Minas Gerais
About José Augusto Peixoto of Brazil
A blend of our Peixoto Doce and a fruit-forward coffee.
Minas Gerais, Brazil
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"A mellow cup for a naturally processed coffee, this is a great introduction to a fruity palate. When hot, chocolate syrup and vanilla pudding are present. As it cools, notes of raspberry present with a silky mouthfeel and short finish. "
Peixoto Coffee
Peixoto (pronounced “Pay-Show-Tow”) doesn’t just buy coffees directly, transparently and sustainably. Peixoto are the coffee FARMERS who produce it.
Owner Julia Peixoto was born and raised in a coffee farming-family in Southern Brazil watching her father and relatives give their lives to produce the best coffees they could but, when it was time to sell those coffees, they were at the mercy of the ups and (mostly) downs of the commodities market. Julia wanted to do better for her family and farmers in her region, changing the equity of the coffee trading game from the middleman to the farmers, who bear the brunt of the risks involved in farming and harvesting coffee. Julia and her husband Jeff left their promising corporate careers to start Peixoto Coffee in Arizona in 2015 to produce, import, roast, and bring to the market coffees farmed at their own family-farm, challenging the status-quo of the market and the traditional profiles expected of Brazilian coffees.
Peixoto Coffee is today one of less than a handful of roasters who have achieved complete vertical integration in their supply chain, connecting where the coffees are farmed to where the coffees are consumed. That means more money in the hands of the producers, and a higher quality coffee in the hands of the consumer. Peixoto Coffee brings exciting, complex, and uniquely experimental lots of coffees directly from its own farm and other farmers, whether in Brazil or other origins, they work to develop close and sustainable relationships with.
