If you’ve visited downtown Chandler in the last 10 years, you might have noticed some significant changes, including an influx of local restaurants, microbreweries, and craft cocktail lounges. At the heart of this revival is Peixoto Coffee Roasters on 11 West Boston Street. Open since 2015, Peixoto isn’t just another stop along Chandler’s charming streets; it follows a rare “Crop to Cup” business model, growing, importing, and roasting their own beans to establish a direct link from their family farm in Brazil to your cup. One of the best ways to experience this is through their pour-over program, a detailed, slow-brewed method that highlights a coffee’s natural sweetness, balance, and terroir.
To understand Peixoto’s story, it helps to start with the woman behind it. Owner Júlia Peixoto Peters grew up in southern Brazil in a family of coffee farmers. Her father, grandfather, aunts, uncles, and cousins all lived and worked among their coffee trees. Despite this background, she didn’t initially plan to follow the family tradition. She studied law in Brazil, moved to the United States for her master’s degree, and built a career in corporate law. But everything changed when her grandfather passed away, and her father was the last in the family still farming coffee. She realized the family’s coffee legacy was at risk of disappearing. As she recalls, “It hit me really hard that no one was carrying the family’s torch into future generations.” She now describes it as a “divine calling” to preserve what her family had cultivated for generations, and to “make it better for those who rely on coffee to provide for their families and their livelihood.”
Initially, Peters considered importing her family’s coffee to the U.S., but as she learned more about the industry, she realized that truly honoring her roots required going further. “The more I looked into it, I felt that if I really want to keep the family’s legacy alive, then I need to go all the way to the customer’s cup and serve our family’s coffee as specialty coffee,” she says. Peixoto, she explains, is involved in every stage, from cultivation to importation, roasting, and service. “For us, by the time we receive our coffee, two-thirds of the work is already done,” she says. This comprehensive approach allows the company to pay growers what their coffee is truly worth and ensures customers taste coffee at its best.
From the beginning, Peters and her husband, Jeff, knew they didn’t want Peixoto to be just another espresso bar. The pour-over ritual was key to the experience they envisioned, allowing customers to slow down and connect with the coffee in a more intentional way. To achieve this, they invested heavily in training, equipment, and a slow-bar design that highlights the integrity of each bean. “We paid a lot of attention and dedicated a lot of resources to the pour-over experience in our bar build-outs,” she explains, noting that a well-executed pour-over showcases coffee “in all its glory, directly from nature without anything added to it.” She adds that, as farmers, they aim to highlight the flavors authentic to each coffee’s origin—whether shaped by the region where it was grown, the way it was harvested, or the method used to process it.
Peixoto typically offers five or six single-origin pour-overs. Several come from her family farm in Brazil, including both washed and honey-processed coffees. Others rotate through regions worldwide, such as Colombia, Ethiopia, Kenya, and Costa Rica, giving customers a chance to explore the full range of global coffees. Each pour-over is brewed with precision. Peters describes it as “controlling the time, the temperature, the grind to bring out the optimal flavors.” A pour-over comes with a small tasting card that explains the coffee’s origin, processing method, and flavor notes. Peters calls it “a beautiful setting” meant to guide the drinker through the cup, similar to a wine tasting. The goal isn’t to imitate a coffee flight but to offer a focused, single-cup experience that encourages customers to settle in, sip slowly, and enjoy the story behind that particular coffee.
For those eager to experience Peixoto beyond Chandler, the brand’s presence has steadily expanded. The Gilbert location debuted in 2022, followed by a downtown Phoenix shop in September 2025, which shares space with pastry chef Mark Chacón of Chacónne Patisserie. The partnership lets customers enjoy expertly brewed coffee alongside croissants that are folded and baked in-house each morning. Peters notes that the new cafe is, “a meeting of two high-quality craft businesses coming together to do what we do best under the same roof.” In addition to their brick-and-mortar stores, Peixoto ships coffee nationwide, supplies wholesale partners, and stocks select blends at AJ’s. However, Peters gently reminds customers that the freshest coffee will always be the one purchased directly from their shops or website.
For Peters, the pour-over is more than just a brewing technique; it is the clearest expression of her family’s values. “It’s a way of honoring the work that is done at the farm level and the work of nature,” she says. Plus, savoring a pour-over at Peixoto remains one of the most rewarding ways to enjoy coffee in Arizona.
written by: marci symington
photographed by: luke irvin
𖡡 11 west boston street, suite 6 chandler az, 85225
𖡡 3150 east ray road, suite 100 gilbert, az 85296
𖡡 850 north 5th street, suite 120 phoenix, az 85004