Our distributors accept cash or card payments. Call the nearest branch for more information.
Discover the story of the Fantastic Coffee Factory, Café Caramello, told by the Café’s creator, Cristina Pascoli.
The story of the Fantastic Caramello Coffee Factory intersects with the story of my Café Com Batom event. In 2011, I already had two young children, Giovanna and Giulio. A dedicated family homemaker, I took a course in event planning for women. I loved reading the local newspapers and seeing the society columns, where socialites hosted glamorous events and gained recognition.
Seeking to redefine my professional life, I started my first event, bringing together 40 friends. It was a success, and I called it Café Com Batom (Coffee with Lipstick). At the end of the first edition of the event, and to make the most of the time, I asked the participants if any of them had recipes to share with the others over the microphone. One of the recipes shared was for coffee creamer. Since I was passionate about coffee, I wrote it down and saved it to make at home. One day, at home, I decided to make the recipe, which failed three times. It yielded a bland creamer, which I stored in the refrigerator, having always been taught not to waste it.
Later, I added some very strong coffee to that cream, and it was a hit. Mixed with hot milk, the coffee cream turned into a delicious cappuccino, which I began serving, free of charge, at Café com Batom events.
In 2012, exactly 15 days before Christmas, I went through a family financial crisis and found myself without money for the holiday season. I started thinking about how to make money quickly, since it took me three months to organize each event, until a friend, a regular at my events, called me. She wanted to order coffee creamer as a gift for her mother, who was in another state. I told her I didn’t sell coffee creamer and would give it to her as a gift. I grabbed an ice cream tub, put the creamer in it, and wrapped it with a ribbon from my Christmas tree.
A while later, my friend called me again. She said we had a problem. I was worried. Then she told me she had guests over and had served them the coffee creamer I’d given her. They’d loved the creamer, in cappuccino form, and wanted to order more, just like she did.
That’s when it clicked, and I realized I had a marketable product. I borrowed R$20.00 (twenty reais) and bought glass jars, which I wrapped with ribbons from my Christmas tree, intending to turn the crisis into an opportunity. My son, seeing the tree devoid of bows, became concerned and asked me if it would look like that on Christmas Day. I told him not to worry, because before the holidays, I would buy all the ribbons again, ensuring the tree would look even more beautiful.
I launched the first product of the Café Com Batom event on Facebook for people who followed my profile and attended my events, as they had already tried and liked my cappuccino, which became known as the Facebook Café. Within 15 days, I had sold and renewed the entire production and was able to not only buy new bows for our tree, but also throw lavish Christmas and New Year’s parties for my family and buy gifts for my children, all with the money raised from selling the cappuccino online.
Life went on, and I, satisfied with having innovated and overcome the crisis, was already holding the 5th edition of Café com Batom for an audience of 300 women. Café com Batom was at its peak, had grown and featured an exhibitor’s fair, lectures, and a fun event that was featured in the newspapers, with spontaneous media coverage, just as I had always dreamed. And that wasn’t all. I produced 200 jars of my coffee creamer and sold them all in less than two hours at this edition of the event.
I then decided to industrialize coffee creamer, encouraged by my mother, Alex, and my press officer. It was a very painful process, because I had to give up hosting the themed events I loved so much. However, I continued attending third-party events as an exhibitor of my product. And everything worked out. Today, I recognize that it couldn’t have been any other way. The factory and Café Caramello have become my life, my legacy. I’ve sold millions of jars of coffee creamer and I’m proud of the person I’ve become.
Everything was going well until, on March 18, 2020, the Covid-19 pandemic hit, and our story changed once again. We literally went bankrupt, as the events segment, our main sales channel, was severely impacted and took the longest to resume operations. We laid off employees and shut down the factory for 45 days to develop an internal and external contingency plan.
We returned to working with resellers, who brought in the day-to-day cash that was key to our survival. We rescheduled our debts—ours and those of our franchisees. We brought back employees and paid them weekly. The shortage of inputs and packaging increased our pricing. We ran numerous promotions that brought us cash and zero profit.
The goal was to survive and buy time for new franchisees to join the Network, while we waited for the market and the economy to recover. Everything is moving toward a new normal. We've resumed monthly billing for the Franchise Network. Salaries have become monthly once again. Resellers became franchisees; we started the pandemic with 55 franchises and have made progress. It was nine months of hard work, faith, and perseverance. We ran more than 10 expansion campaigns, had over 300 registered and active resellers, hired 17 internal employees, and faced many daily challenges to meet a burgeoning logistics system: Brazil is a continental country.
We closed our dealerships as part of an expansion campaign, losing 270 customers. We invited our former dealers to become franchisees. 10% of them joined the Network within four months. This decision reinforced our mission to engage and empower individuals who truly want to be part of a business. Through our business, we offer opportunities for those who want to become entrepreneurs. In October 2022, we reached 152 franchises in 21 Brazilian states. We recovered and grew during the pandemic. We more than doubled the number of franchises.
Organizando a empresa veio a ideia de Campanha para Investidores, visando suprir o faturamento dos 270 revendedores, onde um franqueado ou não, pode investir em regiões para futura venda e ganhos. Desta forma, surgiu o Grupo SMLG, que adquiriu 65 regiões, injetando um capital de 6 dígitos, que nos trouxe fôlego para a reconstrução do nosso estoque base, nos permitindo seguir em frente com mais leveza, em condições de fazer escolhas mais assertivas e com tempo para melhorar e nos organizar para em 2023, abrir franquias de mini fábricas no Brasil e no mundo. Acredito que Deus só coloca em nosso coração o que dará certo. Onde tem Café Caramello tem história!
The Fantastic Coffee Factory, Café Caramello, began in Cristina’s kitchen. It operated in a kitchen where she used a partner’s free time to produce coffee. It moved to a house she loved and then moved again because it outgrew it too quickly and needed more space. The factory/franchisee, located in the municipality of Serra, in the Alterosas neighborhood, occupies a 300m2 space and is organized into several departments: Production, Food Engineering, Nutrition, HR, Administration, Purchasing, Commercial and Sales, Finance, Billing, Marketing, Cleaning and Maintenance, and Press Office. The company employs 22 full-time and outsourced employees, including its directors.
The Factory has been running a continuous Reverse Logistics Campaign year-round since its inception. Franchisees and end consumers are welcome to participate. The Campaign’s objectives are to encourage the reuse of glass packaging, a highly recyclable material, and to save on raw materials. The factory sterilizes and reuses all returned containers. But it’s even more important for the environmental cleanliness this process provides.
For every five jars of Caramello Coffee Creamer returned to the factory by franchisees, they receive a new jar full of coffee creamer. End consumers can collect jars of coffee, and for every five jars returned to franchisees, they can receive discounts on future purchases.
The factory recommends that consumers dispose of jar lids at selective collection points. The lids that are sent back to the factory are sold to a scrapyard, and the proceeds from the sale are deposited into the employees’ fund, who, at the end of each year, choose how and on what to spend them.
In its Facebook and Instagram campaigns, the factory teaches how to reuse Caramello Coffee jars. All with the intention of protecting the environment and the planet!
Café Caramello is an artisanal coffee creamer. Its flavor is reminiscent of a cappuccino, but it’s creamier, less sweet, and lower in calories, containing only 27kcal per tablespoon. It contains no lactose, gluten, sodium, fat, stabilizers, or emulsifiers: its creaminess is the result of the artisanal production process.
Traditionally, it’s consumed hot, by dissolving a heaping tablespoon in a cup of 180ml of milk, but it can also be enjoyed blended with cold milk, or added to ice cream, yogurt, fruit salad, or açaí. It’s also used in sweet recipes and various desserts, such as condensed milk pudding and brigadeiro. Check out some of the many ways to enjoy your Café Caramello here.
Yes. Adapt the recipe, use a quantity of Café Caramello that pleases your palate in terms of texture and flavor.
Yes, you can, and it’s delicious, you know?! The traditional way to consume it is with hot milk. You can also consume it with water, cold milk, yogurt, ice cream, as a filling and topping on cakes, in desserts like pavê, or in drinks. Visit our YouTube channel – Café Caramello.
Besides using it in drinks and sweets, you can also enjoy Caramello Coffee straight, with a spoon. This way, its flavor is quite strong due to its concentration. Try it straight as an accompaniment to cheese, crackers, or toast.
Café Caramello is a blend of Conilon and Arabica coffees, produced in the mountains of Espírito Santo.
No. The name Café Caramello comes from the color, smell, texture, and the product’s peculiarity of caramelizing at the bottom of the jar when left out of the refrigerator. And the dark part underneath is coffee.
Just stir with a spoon and you will have an even more concentrated drink.
Café Caramello is made up of coffee, water, cinnamon and sugar.
Those with milk intolerances can rest assured that we do not handle or come into contact with any type of milk or dairy products in our factory. Café Caramello also contains no traces of gluten, preservatives, stabilizers, sodium, or fat.
We have containers for all tastes and freezer sizes: Single-dose for a single dose of 120ml, 300ml for you to drink alone or with that special company, 800ml to serve the whole family and 3.6 liters for you who want to use Café Caramello in recipes, parties and also for bakeries, coffee shops, restaurants and hotels to use to offer their customers a ready-to-drink coffee drink.
Yes.
We purchase caffeine-free specialty coffees and produce this product aimed at children, the elderly, and customers with dietary restrictions for health or religious reasons.
Try it!
Yes, it does!
But it’s only 27kcal per tablespoon.
And your body consumes this small amount quickly 😉
We still choose to have sugar to avoid other chemicals.
Did you know that sugar is a natural preservative?
And as a historic launch, in May 2022 we launched our Zero Sugar edition, which caters to diabetics and those with dietary restrictions 😉
Try it.
No. People with lactose intolerances and allergies have been our customers for years. 90% of our flavors are lactose-free. The flavors that do contain lactose, “Leitinho”, “Leitinho com Paçoca”, and Whey Protein, are prepared with different utensils than the others and are the last to be made each day, after all the other flavors have been closed and sealed. After this process, everything is washed and sanitized for the next day.
90% of our products DO NOT contain animal derivatives and that is why we have many Vegan customers.
But, to be named a vegan product, it’s not just about not containing animal derivatives, it needs to have seals from responsible organizations.
Among some philosophies in production and culture in the industry, we are not yet prepared for this step. But, yes, we have many VEGAN customers.
*Only Our Flavors: Leitinho, Leitinho with Paçoca and Whey Protein – Contains lactose.
No. To be considered organic, all our suppliers and our production process must meet the Ministry of Agriculture’s requirements. The seal must already exist at the base before we can also qualify.
In the future, we’re interested in having at least one product with this qualification, but we still need to develop a culture and customs process among suppliers as well. The industry is part of the production chain.
Yes, we do!
As a historic launch, in May 2022 we launched our Zero Sugar edition, which caters to diabetics and those with dietary restrictions.
Our base is Coffee + ISOMALT.
ISOMALT is a natural sweetener. It’s part of the polyol family and is made from beets.
Today, we have many nutritionists who recommend our Café in the nutritional reeducation and diets of many patients, who become our clients throughout Brazil.
Try it.
In addition to the traditional coffee, we offer Caramello Coffee in the following versions:
Vanilla, Amarula, Mint, Strawberry, Black 50%, Black 75%, Espresso, Mineiro, Banana, Rum, Red Fruits, Caramel, Zero Sugar, Decaf, Lemon, Chocolate Shavings (Seasonal), Paçoca (Seasonal), and Panettone (Seasonal).
Try them!
It’s Coffee!
Our cream is coffee!
Which added to hot milk turns into a Cappuccino.
If you consume it pure with a spoon, it’s coffee!
If you consume it with hot water, it’s coffee!
So yes, We Are a Cafe!
No.
It looks like it, but it isn’t. It’s coffee! We are an innovation!
We are the first coffee creamer in Brazil. Our creamer is a blend of Conilon and Arabica coffees.
Try it
Yes, we do deliver. You can call a distributor and place your order. Find the one nearest you here.
With just one jar, you can place your order. We’ll be happy to assist you!
In the freezer, it lasts longer, up to 1 year, maintaining its creaminess for longer. Check the expiration date on your jar’s packaging. In the refrigerator, it has a shelf life of 6 months, and at room temperature, it can last up to 48 hours at its original condition. However, check the expiration date on your jar.
Our 300ml jar serves about 12 tablespoons, or 12 180ml cups. Serving smaller amounts in dessert spoons will double the yield.
Our 800ml jar yields 30 tablespoons, and our 3.6l bucket yields 120 tablespoons.
Yes, as long as it’s only stored for 48 hours. After that, it should go straight to the freezer. Remember that Café Caramello is artisanal and contains no stabilizers, fats, preservatives, sodium, gluten, or lactose.
Always keep it in the freezer or refrigerator, even before opening, so you’ll have your coffee for longer and with better quality.
Yes.
Our coffee keeps for up to 2 days at room temperature. Upon arrival, store it immediately in the refrigerator or freezer.
You can transport the jars both in your carry-on luggage (flights within the country) and in your checked luggage for international flights.
Yes. We have a sustainability and reverse logistics campaign that involves you returning five empty jars to us and receiving a 50% discount on the purchase of a 300ml jar.
The famous term “specialty coffee” is the name given to a category of coffees that has a grade of 80 or higher on a scale of 0 to 100. This assessment is carried out by a specialist.
Scoring is the final phase, it is the result of many processes and care, from planting, harvesting, drying, roasting and grinding.
Yes.
You can consume our coffee pure with a spoon, or with yogurt, fruit, whey, ice cream, cakes, drinks.
The traditional way with hot or iced milk are just two options, compared to the world of options that our coffee offers.
What is your favorite shape?
Secret! Magic!
Joke.
Honestly, we don’t know either. We believe the chemistry of the coffee and sugar, the internal thermal shock process during the manufacturing process (heating/cooling), and the glass packaging make this magic happen.
We have customers who consume any flavor with water.
However, we recommend our Black line, which is more concentrated.
Black 50% has twice the coffee, and Black 75% has three times the coffee. Our Espresso flavor is our favorite and most recommended, as it has three times the coffee and no cinnamon. This creates the perfect coffee.
Blends are planned combinations of different coffee beans to create a desired cup result.
Café Caramello is a blend of Conilon and Arabica coffees, produced in Espírito Santo.
Even though we are an industry, our process is entirely manual. We brew coffee, mix the ingredients in a mixer,
we turn the dough over and put it in a funnel.
Handling of the jars, closing the lids and labeling is all manual.
We produce an average of 70 boxes per day and 100 boxes during peak season. (2,400 300ml jars).
Upon return to the factory, the jars are inspected. Those that are undamaged are sterilized and sanitized with water at temperatures above 100°C.
Of course!
Who doesn’t love a cup of coffee?
Have you ever thought about earning extra income selling coffee?
Sell to family, friends, school, college, churches, at work, in the neighborhood square, in condominiums, in WhatsApp groups, on your social media, and also in your network of contacts.
Call me on Contact Us!
Contact a location near you or fill out the form on our website. Let’s delight more people with delicious Café Caramello together!
Our distributors accept cash or card payments. Call the nearest branch for more information.
Cristina Pascoli (40), a Rio native with a true Espírito Santo heart, is married to Pedro Paulo and is the mother of two children, Giovanna and Giulio. She began her entrepreneurial journey as a teenager, seeking financial independence. To finance her outings, she worked in an ice cream shop, rented floats on the beach, and sold products at a craft fair in Jacaraípe, in the municipality of Serra, where she lived. Later, she worked at her mother Sônia’s Technical School, where she studied several technical courses, including Business Administration. But she had talent and dreamed of working in Marketing. She was certain she would be an entrepreneur, she just wasn’t sure which industry she wanted to work in. She took a course in ceremonialisting to organize women’s events, but dropped out because she fell in love with Café Caramello, which she began producing on an industrial scale and which became her legacy. Cris is the CEO and founder of the fantastic coffee factory, Café Caramello. She completed a barista course and is exclusive to the café. Currently, she is the factory’s administrator, responsible for product creation and marketing. Through experience, she has become a franchise specialist and a facilitator of courses on the subject. She is a speaker and continues to build her career with joy and determination, overcoming obstacles with wisdom and creativity, with a sparkle in her eyes, a smile on her face, and CA-FÉ. For Cristina, anything is possible; you just have to truly want it. And all she wants is to conquer the world with her coffee creamer, Café Caramello.