Brazil - Caixa Da Fruta - NEW
Farm: Caixa Da Fruta
Elevation: 900-1100m v.j.l.
Variety: Arabica
Variation: Mixed
Process: Natural
Tasting notes: Nuts, chocolate
Preparation recommendations: Brew with filtered, boiled but not boiling water
We recommend making this coffee with an espresso or filter machine, a French press, moka pot, various filter cones or in cup.
About the Cooperative
Founded in 1961 in Três Pontas, the Cocatrel cooperative has grown to become the second-largest coffee cooperative in Brazil. Today, it brings together over 6,000 members and operates 11 different buying points across the region. It is a true community-driven effort, with over 50% of its members growing coffee on small plots of land under 10 hectares.
To ensure absolute transparency, every delivery is electronically tagged and recorded with a unique QR code. This provides full traceability, allowing growers to know exactly where their coffee is at any stage.
We partner with Cocatrel Direct Trade, a specialized branch of the cooperative dedicated to sourcing the finest coffees and championing them on behalf of their members.
Flavor Profile & Origin
Caixa De Fruta, which translates to "Box of Fruits," is a blend primarily sourced from a specific area called Carmo de Cachoeira. The coffee is handpicked for its vibrant red fruit notes and creamy milk chocolate profile by the cupping experts at the Cocatrel Direct Lab. To qualify for this premium blend, the coffee must showcase a clean cup profile and score 83+ points on the specialty scale.
The Drying Process
All coffees in this blend undergo a unique drying process in static boxes. These are 1-meter-deep containers with a capacity of 15,000 liters of coffee cherries (equivalent to about 25–30 bags of green coffee). A vented grill at the bottom allows warm air to circulate upward through the coffee. To ensure a gentle and safe drying environment, dual thermometers monitor the temperature at different depths, keeping it strictly below 40°C.
They are called "static" because the coffee remains completely still and is never turned or rotated during drying. Once dried, the coffee rests for 1 to 2 weeks before milling. This meticulous method produces a much more prominent, fruit-forward profile than what is traditionally expected from a classic Brazilian natural coffee.
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