Starbucks Brazil Celebrates Spring with Iconic Seasonal Products
The company brings back customer favorites, including the Pumpkin Spice family of beverages, and launches a new single-origin whole bean coffee across Latin America and the Caribbean.
São Paulo - Starbucks Brazil today announced that its seasonal Spring menu will be available in all stores across the market starting August 30. For this campaign, Starbucks Brazil customers will see the return of the iconic Pumpkin Spice and Brownie beverage families as well as a new drink, the Ultra Caramel Frappuccino® Blended Beverage.
“We are thrilled to reintroduce some of our customer favorites this season, including our classic Pumpkin Spice family of beverages. Pumpkin Spice has become a tradition that differentiates Starbucks menu globally at this time of year, and we are delighted to bring this experience to our Brazilian customers for the third year,” said Sedenir Junior, Marketing Manager for Starbucks Brazil. “With the rise in temperatures, we want to celebrate spring with a selection of lighter and well-loved drinks.”
As part of the Spring campaign, the brand will also launch a new whole bean coffee, Starbucks® Las Montañas Veracruz, México. This single-origin, dark roast coffee has notes of piloncillo and toasted almond, with a hint of cinnamon and a chocolaty body.
Veracruz was the first state in Mexico where coffee was planted over two centuries ago. Cultivated by Nahua coffee producers in the most mountainous area of southern Veracruz, this new Starbucks whole bean coffee is the perfect way to celebrate the company's 20th anniversary of retail operations in Mexico and the Latin America and Caribbean region. The coffee will be offered across all Starbucks stores regionwide in the coming weeks.
Customers can also enjoy Spring menu products* through the Starbucks Rewards program, using stars and ordering ahead through the Starbucks Brasil app, where they can also personalize beverages the way they want. For every R$2,50 real spent, customers will receive one star through the Starbucks Rewards program.
Find out more about Starbucks Brazil’s Spring seasonal menu:
Pumpkin Spice Frappuccino® Blended Beverage – The delicious pumpkin flavor with traditional spices, blended with coffee, milk, ice and covered in vanilla whipped cream and powdered spices. Enjoy this by using 70 stars via Starbucks Rewards.
Pumpkin Spice Latte – The famous combination of espresso, steamed milk, pumpkin spice syrup, topped with vanilla whipped cream and powdered spices. Enjoy this by using 70 stars via Starbucks Rewards.
Iced Pumpkin Spice Latte – Cold version of the drink with espresso coffee, cold milk, and a spice syrup with a touch of pumpkin, ice, topped with vanilla whipped cream and powdered spices. Enjoy this by using 70 stars via Starbucks Rewards.
Cold Brew with Pumpkin Spice Cold Foam – For anyone who needs an extra dose of caffeine! Cold Brew is an artisanal coffee extracted cold for 20 hours. Rich in caffeine with an intense and full-bodied flavor, it is served over ice. In this version it comes finished with Pumpkin Spice flavored Cold Foam. Cold Foam is a dense and creamy foam, made with skimmed milk stirred at very high speed, bringing a completely new sensation and a unique experience in drinks with ice, in addition to being a great low-calorie substitute for whipped cream. Usually flavored with vanilla, this version brings the classic flavor of Pumpkin Spice with the amazing and innovative texture of Cold Foam. Enjoy this by using 70 stars via Starbucks Rewards.
Brownie Frappuccino® Blended Beverage – Bringing a lot of crunchiness, sweetness and flavor back to our stores, the Brownie Frappuccino® Blended Beverage is made with dark chocolate, vanilla and crunchy brownie pieces, finished with a unique brownie whipped cream and crunchy cookie. Available with coffee or without. Enjoy this by using 70 stars via Starbucks Rewards.
Brownie Latte – This deliciousness in the latte version, brings espresso coffee with dark chocolate, sweetened with vanilla and very creamy milk, and we can't forget the crunchy pieces of brownie, whipped cream and a cookie crunch to finish. Enjoy this by using 70 stars via Starbucks Rewards.
Iced Brownie Latte – A complement to the hot version, the Iced Brownie Latte brings espresso, dark chocolate, vanilla and the cookie crisps give a texture never seen before, with cold milk and ice, brownie whipped cream and more crunch on top. Enjoy this by using 70 stars via Starbucks Rewards.
Espresso Collection: Brownie – The espresso collection was developed for those who want to mix dessert with espresso after lunch. In a 100ml cup, intense espresso mixes with chocolate and crunch to bring this wonderful experience. Top with brownie whipped cream and cookie crisps and we have an espresso-shaped dessert to enjoy our breaks. Enjoy this by using 45 stars via Starbucks Rewards.
Ultra-Caramel Frappuccino® Blended Beverage -This Frappuccino® Blended Beverage is perfect for caramel lovers. Bringing layers of caramel and exclusive coffee whipped cream, transforming our traditional Caramel Frappuccino® Blended Beverage into an explosion of flavors. Enjoy this by using 70 stars via Starbucks Rewards.
Starbucks® Las Montañas Veracruz, Mexico – This wonderful whole bean coffee, grown in the foothills of the mountains of Veracruz, Mexico's largest coffee producing state, is being offered for the first time at Starbucks in 2022. This dark-roasted coffee features notes of piloncillo and toasted almond, with a pinch of cinnamon and a chocolaty body. Its packaging is a celebration of the beautiful landscapes of this rich coffee region. Enjoy this by using 150 stars via Starbucks Rewards.
The Spring campaign will run across Starbucks Brazil stores until October 31. The new items can be purchased for a limited time and for as long as stocks last in Starbucks stores across the market and through the Peça pelo Celular Mobile Order and Pay feature, available in selected stores, via the Starbucks Brasil app.
*The price of each item as well as its availability may vary according to region.
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