This is a lot from a farm we have not offered before, but the samples I was getting early in the season were really interesting. Peaberry coffees are from the same plant and same lots as their flat bean counterparts, so arguments that they have special flavor are hard to substantiate. And yet they do behave differently in the roaster, and that affects the cup. I think they are more physically dense as well. In any case, Fazenda Campos Altos is named for the town of the same name, a coffee center in the Minas Gerais coffee belt known as Cerrado. The farm is at 1150 meters, which is higher than the average Cerrado coffees which come from roughly 800-900 meters. The dry fragrance has a sweet nutty scent, with caramelized sugar, banana, creamy milk and malt aspects. At first the wet aroma struck me as a fairly standard Brazil coffee, but clean and without any off notes. As I focused a bit more, and especially when I broke the crust of grounds with my cupping spoon, a lush herbal-floral aroma laced with honey. The cup follows suit: Sweeter and a little brighter than most Brazils I have cupped from the past season, it has an intriguing balance of sweet and savory notes. There is a nutty taste, hazelnut as well as popcorn kernal, sage blossom and a creamy, viscous body. As some Java coffees used to be, it has an oily mouthfeel, and the nutty/popcorn nut lingers into the finish at City+ roast. In the finish, there is a toasted bread and butter flavor (also C+ roast). It has a very nice, soft milk chocolate note at Full City roast level. I am going to re-roast a little darker for espresso, to see how it plays out as single origin shots. The preparation is very good, but there is an occasional under-ripe, 2 per 300 gram sample roughly, that remain pale in roasting. Pull these quakers out before brewing.