Having collaborated on numerous initiatives over the years, the SCA and ICO, bound by this MoU, aim to harness their combined outreach and expertise. This dynamic partnership sets out to design and implement interventions that will benefit coffee stakeholders worldwide through knowledge-sharing, education, and capacity building. Under the MoU, both organizations pledge to create training programs and foster skill development across diverse segments of the coffee value chain — from production and trade to roasting, brewing, and preparation methods.

Notably, the MoU outlines a joint commitment to expanding market promotion and encouraging the consumption of high-quality coffee. The SCA and ICO are united in their mission to facilitate constructive dialogue, linking ICO Members, industry experts, and coffee professionals. This collaboration and the programs to follow will actively promote sustainable practices and will provide increased visibility in specialty markets, with an emphasis on attributes, consuming markets, communication, and skill building. This program aims to empower producer organizations to access specialty coffee and embrace higher value trading models through the use of the SCA Coffee Value Assessment and its tools.

This agreement reflects the dedication of the Specialty Coffee Association to make coffee a thriving equitable and sustainable activity for the entire value chain, in tandem with the International Coffee Organization.

On this partnership, Vanúsia Nogueira, executive director of the ICO stated, “Promoting comprehensive training is not just a necessity; it is one of the most important elements to fuel the future of the coffee sector. Education and skills development are the keys to unlocking the full potential of our industry, ensuring a robust foundation for sustainable growth, fostering innovation, and empowering every actor in the value chain, from bean to cup. The specialty coffee segment is synonymous with quality and excellence, and I am confident that many stakeholders, especially in coffee producing countries, will benefit from this important partnership with SCA.”

Yannis Apostolopoulos, chief executive officer of the SCA added, “[This] signature marks a significant stride towards sustainability by creating new opportunities for knowledge transfer across the coffee sector. The SCA is committed to supporting institutions, organizations, and platforms in the coffee sector who are dedicated to building an equitable and sustainable industry, and the association believes that collaborative and diverse approaches, like this partnership with the ICO, will play a crucial role in making the rewards of the specialty coffee segment accessible worldwide.”

The post The ICO and SCA join forces appeared first on Tea & Coffee Trade Journal.

In 2024, COE is expanding its training and education opportunities for professionals with the introduction of the Origin Immersion programme. COE founder, Susie Spindler said “The Cup of Excellence organisation has always been in a unique position to go one step beyond traditional cupping training and offer an in-depth understanding of the wide diversity of coffees, the culture and the farmers in our partner countries. I am excited for these classes to spark the curiosity, appreciation and relationship building that is the hallmark of its mission.”

El Salvador has been selected as the premier country to be featured in this new immersion programme with the first programme kicking off in February 2024. By holding this course at origin, participants will be immersed in the traditions of the country while they delve deep into the coffee industry.

El Salvador has been a featured country of the Cup of Excellence programme since 2003 when the first COE competition was held there. Carolina Padilla, president of the Salvadoran Coffee Institute says of this opportunity, “The Salvadoran Coffee Institute is excited to see Cup of Excellence bringing back coffee buyers to origin. This initiative allows buyers to come closer to coffee producers, so they can learn closely about all the efforts and dedication they put into their coffee production. We are proud to showcase Salvadoran coffee culture, heritage and varietals such as Pacamara. We will highlight our traditional varietals so that coffee roasters can develop a deeper understanding on how to roast and appreciate them so they can share with their customers worldwide.”

The El Salvador Immersion programme will be led by COE head judge Luis Rodriguez. Luis’ history in coffee began in 2001 when he served as the head of the Economics Department for the Salvadoran Coffee Council. Since then he has become a coffee producer, Q Grader, lecturer and instructor, as well as a coffee producer.  He has been actively involved with the COE programme since 2003, assisting to coordinate the competition in El Salvador, acting as a head judge, and has been a participant in the COE competition as a winning producer. When asked about the Immersion programme, Luis said, “I’m thrilled to have the chance to participate as a trainer in this ACE/COE immersion programme in my home country. We will make sure attendees gain knowledge of the remarkable features of El Salvador with hands-on and customised training while hosting an integral and exciting origin experience. Attendees will discover why El Salvador has evolved from being a hidden jewel to being considered a specialty coffee powerhouse due mostly to our versatility and vanguardist growers.”

For more information visit: cupofexcellence.org.

The post COE to expand its training opportunities for 2024 appeared first on Tea & Coffee Trade Journal.

The award, named after the visionary leader of illycaffè and the son of the company’s founder, celebrates the work that the Trieste, Italy-based company has been doing every day for the last 30 years, side-by-side with coffee farmers, to offer the best possible sustainable coffee. The award was presented to the winner by illycaffè chairman Andrea Illy during an event held at the New York Public Library in New York.

EIICA celebrates the finest Arabica coffees sourced from all over the world. This event aims to recognize growers for the quality coffee they tirelessly work to produce. The award was assigned by an independent panel of nine experts who examined the best batches from the 2022-2023 harvest through a blind tasting of nine coffees from the nine finalist countries: Brazil, Costa Rica, El Salvador, Ethiopia, Guatemala, Honduras, India, Nicaragua, and Rwanda. Prior to being evaluated by the panel, each batch of coffee was analysed by illycaffè’s quality control labs and rated in terms of richness and aromatic complexity, the elegance and balance of its flavour and intensity of its aroma.

Guatemala’s Finca Danilandia di Luis Arimany Mondonico won the Coffee Lovers’ Choice Award, assigned by a panel of consumers who, in the weeks prior to the event, carried out blind taste tests of the coffee samples in illy cafés in Trieste, Milan, Paris, London, Sao Paolo and New York and ranked their preferences.

“The absolute victory of the Brazilian coffee coming from regenerative agriculture – chosen blindly among the nine best coffees in the world – fills me with joy. Indeed, the history of the Ernesto Illy Award began in Brazil in 1991 and this confirms that the rewards received, by illycaffè for having transformed Brazil from a leader in quantity to a leader in quality are well-deserved,” said Andrea Illy. “After more than 25 years of neverending and tireless work by our team of agronomists and the University of Coffee, the leap has finally happened thanks to regenerative agriculture, which we decided to develop in 2018 for the benefits it brings to the environment and everyone’s health.”

The panel that voted for the Best of the Best award included Guatemala’s professional taster Silvia Escobar; the President of Federação dos Cafeicultores do Cerrado, Brasilian Glaucio De Castro; the director of the CoffeeLab quality laboratory, Indian Sunalini Narayan Menon; chef Ricard Camarena, who has been awarded two Michelin stars and a green star for his dedication to sustainability at his Ricard Camarena Restaurant in Valencia; American chefs Carrie and Rupert Blease, who manage the Michelin-starred Lord Stanley restaurant in San Francisco; Andrea Aprea, a Michelin-starred chef with a restaurant bearing his name in Milan; French writer and journalist Adelaide de Clermont-Tonnere, editor-in-chief of Point de Vue magazine; Inga Griese, founder and editor-in-chief of ICON, the style supplement of the German newspaper Welt Am Sonntag; Angelina Villa Clarke, a journalist contributing to prestigious English-language publications including Forbes.

Commenting on the winning coffee, the jury said, “This year’s Ernesto Illy International Coffee Award winner is a rounded, wholesome, and fully bodied cup, with rich yet mellow flavors of a balance of chocolate, caramel, brown sugar, and toasted almonds on a bed of refined brightness, with a lingering finish of mild, gentle, yet harmonious sweetness. It truly represents the finest taste characteristics of its origin.”

Martha Stewart, Matilda De Angelis, Pat Cleveland, Coco Rocha, Candela Pelizza, Tamu Mc Pherson, Carlo Sestini, Simon and Marina Ksandr, Nick Lowry, Tesa Pesic are some of the celebrities who attended the gala event at the New York Public Library, hosted by chef and TV star Marcus Samuelsson, to celebrate the best coffee producers who work behind the unique illy blend.

The Ernesto Illy International Coffee Award is also an unmissable networking opportunity for all those involved in the coffee industry, from producers to exporters, from traders to institutional representatives. In the morning they all met at the United Nations Headquarters to attend a panel discussion on protecting the future of coffee. Alongside illycaffè chairman Andrea Illy, speakers included Vanusia Nogueira, executive director, International Coffee Organization; Jeffrey Sachs, professor of economy at Columbia University and co-chair at the Regenerative Society Foundation; Oscar Schaps, president of the Latin American division of Stone X Financial Inc; and Glaucio de Castro, president of the Federação dos Cafeicultores do Cerrado Mineiro. (For a full recap of the event at the UN, see the Editor’s Blog: “The time is now” to invest in regenerative agriculture (teaandcoffee.net).

The post Brazil’s São Mateus Agropecuaria wins top award at the 2023 EIICA appeared first on Tea & Coffee Trade Journal.

This holiday season, Peet’s is debuting its Iced Peppermint Mocha Black Tie. A tantalising take on a holiday classic, the Peppermint Mocha Black Tie infuses Cold Brew with aromatic peppermint and pairs it with decadent layers of house-made chocolate, and sweetened condensed milk, topped with a cascade of half and half.

The 2023 holiday menu, available 2 November through 2 January 2024*, also features the highly-anticipated return of other familiar and customisable favourites including:

• Holiday Spice Latte (hot/iced): A returning favourite, the Holiday Spice Latte recalls the comfort of homestyle baking. Each cup warms with the Espresso Forte®, freshly steamed milk, and Peet’s Holiday Spice syrup, topped with a dusting of baking spice. Available hot or iced.
• Peppermint Mocha (hot/iced): A holiday classic, Peet’s Peppermint Mocha infuses Espresso Forte with rich, house-made chocolate sauce, and fragrant, sweet peppermint, topped with a cloud of whipped cream.
• Holiday Blend: This year’s blend, a dark roast, offers notes of Guatemalan chocolate, smooth Kenyan black currant, and Ethiopian candied peel with a full Sumatra finish. Roasted with the finest beans of the year, the Holiday Blend is also available in decaf and K-Cup pods. MSRP: $22.95 for 16 oz bag in coffee bars and Peets.com.
• Free Drip Coffee: To wrap up 12 Days of Peet’s, consumers can also look forward to the return of a free drip coffee or tea on Christmas Eve. For more information on Peet’s holiday line up and full offers, visit peets.com.

12 Days of Peet’s
As we countdown to the most wonderful time of the year, get ready for different ways to celebrate in-store and online starting 13-24 December with BOGO deals on select holiday beverages from noon to close, to discounts on merchandise and coffee beans (terms & conditions apply).

During the 12 Days of Peet’s, USD $1 from every purchase of Peet’s Holiday Blend, both in-store and online at peets.com, will be donated to No Kid Hungry, which is focused on ending childhood hunger in America by ensuring that all children get the healthy food they need every day to thrive. (Every $1 donation provides 10 meals.)**

“We think of the holidays as peak Peet’s,” said Jessica Buttimer, vp brand, Peet’s Coffee. “Every year, we go to great lengths to make sure coffee people are never without a great cup of coffee all season long, from roasting our best of year Holiday Blend to creating instant on-the-go classics like our new Iced Peppermint Mocha Black Tie.”

*While supplies last
**Peet’s will donate up to a maximum of $30,000 for qualifying purchases made from 13-24 December 2023.

The post Peet’s Coffee brews up holiday cheer with festive beverages & special offerings appeared first on Tea & Coffee Trade Journal.

There were ample exhibitors from across the speciality food and beverage sphere, from chocolate, cheese, spirits, and of course a sprinkling of speciality tea and coffee companies.

The ground floor was largely made up of more established companies, such as the English Tea Shop, a partner of the event, which, like almost all the companies exhibiting, had samples on hand for inquisitive visitors. Venturing upstairs I came across a couple of coffee roasters: Wales-based Bay Coffee Roasters had a great selection of its coffees on display, including project specific blends and roasts, and Rounton Coffee Roasters, who were sporting recent Great Taste Awards for six of its specialty coffee products, including two stars for Sparkling Water Decaf Coffee and Colombian Wilton Benitez Pink Bourbon Coffee.

It was also a pleasure to meet some of the many smaller, newer companies at the show many of which were part of The Start-Up Village, comprising companies trading under two years. QuirkyMonkey was launched only in November 2022, and came to the Speciality & Fine Food Fair to display its nootropic mushroom coffees, as well as its recently introduced mushroom hot chocolate. Darwin Fletcher, QuirkyMonkey’s founder, developed the idea for the company after discovering how nootropic drinks could support his focus throughout the day with his neurodiversity. The show presented a great opportunity for new companies, such as QuirkyMonkey, to place themselves in front of possible buyers and collaborators.

There was certainly a theme of health benefits and functionality at the show, and not just across tea and coffee. Functionality, sustainability and ethical production seem to be a necessity for specialty products, as customers are seeking more from their purchases than just a great taste; if they are going to pay that bit extra, they want the extra benefits, whether that be to their health or to the environment. Consumers want to feel that they are using their money for a good cause, and specialty producers are rising to meet this demand, with a tide of Fairtrade, organic, and B-Corp certifications flooding the packaging, and frequently more wellness claims of improved sleep or mood, calmness, better digestion and pretty much anything else you could want.

While some more budget and commercial products may still be able to get away with dodging sustainability pressures for now, as they have the price point advantage, consumers seeking more premium and specialty products do not withhold such demands from their purchasing choices. The array of projects and efforts on display at the Speciality & Fine Food Fair were a credit to this.

• Kathryn Brand, associate editor, Tea & Coffee Trade Journal.
  Keep in touch via email: kathryn@bellpublishing.com Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal

The post The Speciality & Fine Food Fair touts wellness and sustainability achievements appeared first on Tea & Coffee Trade Journal.

CropConex is a value chain management platform bringing the coffee trade ecosystem online, with tools to streamline operations and de-risk trade. The platform empowers buyers, sellers, and exporters to grow together, by making value chains traceable, efficient, and accessible. Starting in Ethiopia, this New York based startup seeks to unlock greater efficiency in global trade, increasing access and prosperity for all. Visit the website to learn more.

The CropConex marketplace launched this summer, presenting coffees from reliable Ethiopian suppliers to the North American market in an e-commerce system designed for international agricultural trade. An open marketplace with validated listings, efficient communication, and secure and compliant transactions can build greater confidence in direct trade participation across different sizes and levels of experience in both buyers and sellers.

The digital system tracks every step in the sales and logistics process, from sampling to ordering to delivery, and reports progress in an easy-to-use portal. This workflow enables open communications between suppliers, buyers, and logistics service providers throughout the entire process, cultivating a deeper level of transparency and traceability in the specialty coffee supply chain.

CropConex’s marketplace currently offers:
• A diverse catalog of Ethiopian coffees.
• Access to greater volume flexibility than traditional channels.
• A commercial airline partnership with groundbreaking air-shipping rates from Ethiopia at under USD $1.30/lb.
• Real-time data updates and feedback as coffee moves through the supply chain.
• On-the-ground team presence and quality controls at origin.

How the platform works for coffee buyers:
• Browse the marketplace and request samples for coffees of interest.
• Provide sample feedback and enter price negotiations directly with suppliers.
• Secure contracts, payment and export logistics within the platform.
• Receive quality checks, shipment status updates and final delivery within weeks.

Brianna Dickey, founder and CEO of CropConex, developed the platform to unlock greater access, equitability and economic potential in the international coffee trade market. The company plans to offer education on existing and future ecosystems of trade. They encourage discourse on the distributed rights to growth and the mutual benefits found in collective progress.

Tackling the complexities in current trading between Ethiopia and the United States, CropConex worked with the Ministry of Trade and Regional Integration offices, the Coffee and Tea Authority, the Ministry of Innovation and Technology, and the Ethiopian Investment Commissioner to finalize the legal incorporation of e-commerce into their business registration codes. On 11 November 2022 CropConex was licensed as the first E-Commerce Platform Operator business in the nation. They are working to expand their operation to other countries in the near future.

The post CropConex launches new digital end-to-end coffee trading marketplace appeared first on Tea & Coffee Trade Journal.

Bühler and IKAWA came to the coffee marketplace following different paths. Bühler has an industrial background with more than 50 years of coffee engineering competence and has worked with many medium and large roasters to set up coffee processing plants globally. Bühler’s RoastMaster series comprises four sizes with throughput per hour ranging from 70 kilograms up to 1 ton.

IKAWA is leading the adoption of digital roasting, making sample evaluation easy and accessible. IKAWA entered the coffee stage in 2010 as a start-up and is today known throughout the global coffee supply chain for its precise, app-controlled, and user-friendly micro-roasting technology, aimed at helping coffee business make better and quicker purchasing decisions. The IKAWA Pro Series comprises the Pro50, Pro100, and the brand-new Pro100x which includes the industry first IKAWA humidity sensor.

Bühler’s integration across the coffee supply chain, its service support footprint, and IKAWA’s global presence in the specialty coffee market make them well positioned to team up for innovation in a market that has much room for development.

“Partnering with IKAWA and strengthening our presence in the coffee roasting market is a key step for Bühler in many ways. Working together with IKAWA will help us to take new perspectives and therefore create innovative ideas to address the needs between micro and medium- to large-scale coffee roasting,” says Michael Blatter, head of market segment coffee at Bühler.

Andrew Stordy, founder of IKAWA, said, “Bühler brings a wealth of experience and knowledge in engineering and manufacturing. This experience will complement the user-centered approach to design we have become known for in sample roasting.”

Aligned with this approach, IKAWA will lead the first phase of user research by inviting professionals from the roasting market to participate in feedback and testing sessions. “Our aim is to deeply understand the goals and challenges users face in production-scale roasting and to use this to inform design solutions that improve what is already available in the market. To do this we need as many people as possible to get involved by sharing ideas and taking part in user testing,” Stordy said.

Bühler and IKAWA are inviting roasting experts interested in getting involved in the innovation process to sign up here.

The post Bühler and IKAWA partner to innovate in the coffee roasting space appeared first on Tea & Coffee Trade Journal.

Specialty coffees from the tiny East African country, Burundi, will be showcased in a big way, with cuppings hosted by two coffee industry icons, Sherri Johns of Whole Cup Coffee Consulting, and Jeanine Niyonzima-Aroian of JNP Coffee.

From San Diego to Montreal, Houston to Brooklyn and back, roasters and café owners will have the opportunity to cup 15 distinctive coffees sourced from the high-altitude coffee farms of Burundi, a country about the size of Maryland.

Coffee remains Americans’ preferred beverage, according to the National Coffee Association’s April 2023 findings, and a past-week survey found 52% enjoy a cup of specialty coffee, choosing lattes, espressos and cappuccinos above all other options. Coffee from Burundi is known for its juicy sweetness, with floral and fruit notes. Delicious as a pour over, it can even add the high notes for espresso.

Sherri Johns started her decades-long career in coffee as a barista in San Francisco. After winning the world’s first barista competition, she became a well-respected coffee educator, consultant and entrepreneur. Among many accomplishments, including owning her own café and opening cafés around the world, she led the judging at Cup of Excellence competitions (COE) from 2002-2017.

That’s how she first met Jeanine Niyonzima-Aroian in Burundi, who was a member of the 2015 COE jury. Burundi-born and US-educated, Jeanine had founded JNP Coffee three years earlier after a 20-plus year career in telecommunications. She works directly with farmers in her native country to share best practices for high-quality coffee cultivation and specialty processing. JNP Coffee’s unique premium Dushime programme now supports 11,000 women coffee farmers and their families.

The Burundi on the Road show cities include New York, Toronto and Montreal, Houston, Kansas City, San Diego, Los Angeles, Portland, Seattle and Vancouver. To learn more about these coffees and the women-owned businesses involved in the road show, visit jnpcoffee.com.

The post Burundi coffee features in North America cupping events this summer appeared first on Tea & Coffee Trade Journal.

NuZee will produce a full line of specialty coffee products, including its proprietary single-serve DRIPKIT pour-overs, single-serve brew bags, whole bean 12 oz coffee bags and Industrial Compostable capsules all to be branded under the Stone name. Previously, NuZee provided Stone with highly coveted seasonal coffees corresponding with special-release beers.

The new line of coffee will adopt the branding and flavour characteristics of three of Stone’s most popular brands: Stone Arrogant Bastard Ale, Stone Buenaveza Salt & Lime Lager and Stone Xocoveza. Stone Arrogant Bastard Ale is heralded for its bitterness and bold attributes. NuZee-produced coffees will reflect the same arrogance of this legendary ale. Stone’s Buenaveza coffee offering will reflect the cross-border influence of the beer with beans sourced from Mexico. Stone Xocoveza coffee will adopt the indulgence of Stone’s favourite winter beer, brewed with the key ingredients found in Mexican Hot Chocolate.

Masa Higashida, NuZee’s CEO, commented, “We are delighted to build upon the success of our past collaborations and expand our partnership with our San Diego neighbours at Stone. Our team will capitalise on the remarkable brand recognition and expanding influence of the Stone brand, synergizing it with our exceptional coffees and coffee-related offerings. We believe that this agreement will drive significant revenue growth, which will significantly increase shareholder value. We look forward to serving Stone’s expansive consumer audience and effectively driving long-term shareholder value.”

Erin Smith, Stone Brewing senior vice president of marketing said, “There is a definite overlap in what attracts people to craft beer and to craft coffee. Quality, intention, and passion are what our fans seek and we’re confident that this new line of first-class specialty coffees will be an exciting new way for them to enjoy the Stone brand.”

To learn more about NuZee, visit mynuzee.com.

The post Nuzee to co-manufacture and distribute Stone Brewing Coffee appeared first on Tea & Coffee Trade Journal.

The new 1,660 sq ft location is the UK-based brand’s 70th with it operating across the UK as well as in Paris and Manila. From its new store at The Sidings, which opened earlier this month, Black Sheep will offer its variety of coffees – including its speciality-grade 100 percent Robusta coffee – and other food and beverages.

The launch of the new location coincides with Black Sheep Coffee introducing a new range of refreshing drinks for the summer, including a mango and dragonfruit smoothie, and a series of bubble tea drinks. It will also continue to serve its range of iced drinks, savoury and sweet treats – from toasties to its signature Norwegian waffles.

Black Sheep Coffee credited the decision to open its latest location at London’s newest destination to the mix of tourists, visitors and commuters passing through one of the UK’s busiest stations. Other brands already open at The Sidings include boutique Belgian chocolatier Neuhaus and luxury skincare brand Kiehl’s, alongside nationwide retailers Sainsbury’s and WH Smiths.

“We are delighted to be expanding to The Sidings, which is a great new development that we can’t wait to be a part of,” Eirik Holth and Gabriel Shohet, co-founders of Black Sheep Coffee.

A new pedestrianised street – Waterloo Curve – has been introduced to connect the station and The Sidings to the wider South Bank area. It has been designed to reflect the area’s creative spirit and the already iconic surrounding locations such as Leake Street Arches, Royal Festival Hall and the National Theatre.

“Black Sheep Coffee is fast developing a reputation for its quality and ability to offer something new. The Sidings, then, represents a natural next location as it continues to deliver its innovative take on coffee, food and cocktails for a mix of commuters, tourists and workers alike,” said Peter Hawthorne, CEO at LCR, the commercial developer for The Sidings. “The South Bank is London’s beating cultural heart, attracting millions of visitors every year. It is important for us that The Sidings echoes that and delivers an experience of its own. Welcoming big-name brands like Black Sheep, alongside innovative, independent operators, will only bolster that ambition.”

The post Black Sheep Coffee opens in The Sidings at Waterloo appeared first on Tea & Coffee Trade Journal.

Nordic Approach, founded in 2011 by Morten Wennersgaard and Andreas Hertzberg, is one of the most respected specialty coffee importers in the world. Based in Oslo, the team has created a remarkable identity and value for their customers through exceptional quality in coffee, services, information, and marketing.

In 2017, Nordic Approach spun off its sourcing department – Tropiq – to serve not only micro-roasters and small volumes of specialty coffee, but also roasters that were looking for high-quality coffee in larger volumes. With colleagues in Ethiopia and Colombia, Tropiq has a strong focus on fostering farmer relationships on the ground.

“With the acquisition of the majority of shares in Nordic Approach and Tropiq, said NKG Group CEO David M. Neumann, “we are confident that we now are in an ideal position to expand our specialty business not just in Scandinavia, but across Europe, Asia and the Middle East. At the same time, we will become better business partners for producers and sellers of the highest quality coffees and to offer a full range of green coffee and coffee-related services to the high-quality focused Scandinavian market.”

Hamburg, Germany-based NKG is a green coffee service group, that operates more than 50 companies in 26 countries.

Morten Wennersgaard and Andreas Hertzberg remain as minority shareholders and will continue leading and developing the companies as managing directors.

“Nordic Approach, Tropiq and NKG are aligned in the focus on sustainability and supporting coffee growing communities at scale. We believe that this step will open doors to new possibilities, collaborations, and resources that will benefit our team, our customers and the specialty coffee community,” said Wennersgaard and Hertzberg. “As part of the NKG network, we will continue our journey of growth while upholding the values and practices that have made us successful. We’re extremely motivated to extend our product range, increase presence in existing markets and expand our specialty coffee business worldwide, thanks to Nordic’s and NKG’s joint vision and expertise. Together, we’ll make a global impact and continue to bring amazing coffee to even more people.”

Everyone at NKG is welcoming Morten, Andreas, and their teams in Oslo, Addis Ababa and Bogotá. Wennersgaard and Hertzberg, along with other colleagues from the group, will be representing NKG at the World of Coffee in Athens, 22-24 June.

The post NKG acquires majority stake in the Nordic Approach Group appeared first on Tea & Coffee Trade Journal.

At the Bull & Bear, Waldorf Astoria, Jamie shared news with over 100 customers and industry leaders about the next chapter in Coffee Planet’s strategic growth plans; “Coffee Planet is determined to make Specialty Coffee accessible to all customers, channels, and markets globally and supporting the new logo is a strapline that brings this to life – “Coffee Planet, Everyone’s cup of Specialty”.   

The event was sponsored by two of Coffee Planet’s strategic partners, Victoria Arduino and Necta.  Victoria Arduino, part of the Simonelli Group, are world leading suppliers of traditional machines and grinders, and showcased their award-winning Black Eagle Maverick machine at the venue. Necta, part of the Evoca group are the leading providers of fully automated machines for any out of home environment and had their Kalea Plus in pride of place at the event. 

Attendees got to explore several specialty experiences throughout the evening which included a Coffee Planet brew bar where the relaunched 90+ limited edition coffee from the Cauca region was served. This specialty variety has been carefully roasted to a 90+ Q grade score in Dubai classified as “Outstanding” by the SCA. 

As well as launching the new brand identity, Jamie shared the following new launches. 

• A new packaging range for Retail and Food Services that features a clean and sleek design on a white background and contour lines that represent the topography of the farms where Arabica beans grow, shown in silver foil. The vibrant colours used to label the different product types, differentiate the products a different look while also maintaining consistency with the white and silver background.  
• A new aluminium capsule range which also features the staple silver foil contour lines on white, with a different colour differentiating each flavour offering. The capsules packaging also has a unique transparent window which allows customers to view the capsules without opening the box. 
• New freeze-dried instant products available for the Retail market available in 100g and 200g jars
• A new Campus that will provide a variety of coffee training courses for the market supporting Coffee Planet’s desire to bring specialty to all. Campus offers a portfolio of courses, run by leading industry experts, covering a wide range of subjects, from a basic understanding of coffee and bean origins to expert-level barista training.  
• News of a new roasting facility opening in Saudi Arabia, providing the ability to expand in the local, regional, and global market.  
• The forthcoming launch of 2 Cold Brew cans, Black and Nitro, for the Retail market. Customers will also have the ability to private label these offerings.  

All this innovation can be digested on the new Coffee Planet website which brings to life an evolving story and business that is staying strong to its roots – coffeeplanet.com.  

The specialty experiences continued throughout the evening as attendees had the opportunity to enjoy the cold brew products as well find out more about the Campus from its representatives. Finally, a display wall housed all the new packaging and products giving customers the first glimpse of the full range.     

Jamie Brown commented, “I am delighted that we were able to bring so many people to this event which I see as the first of a series where we can facilitate specialty celebrations. I would like to thank everyone for joining and trust that they have gone away as excited as we are at the many launches and exciting new chapter we have shared today.”

The post Coffee Planet hosts launch event for new strategies and innovations appeared first on Tea & Coffee Trade Journal.

Across the three days, attendees gained hands-on practical skills and coffee knowledge during over 27 workshops and 64 lectures. 280 individuals participated in the Green Coffee Buyers and Sellers Program looking to begin long-term relationships.

The 2023 Best New Product Competition recognised six new products at the Expo in six different categories, judged on their quality and value to the specialty coffee and tea industry. The SCA awarded the following product and companies during the event:

• Coffee Accessories – Ion Beam by Acaia
• Commercial Coffee Preparation and Serving – Latte Art Factory Bar Pro by Latte Art Factory
• Consumer Coffee Preparation and Serving – The Barista Touch Impress by Breville
• Open Class – Redefined by Rarebird, Inc
• Specialty Coffee Beverage Additive – Puremade Toasted Black Sesame Syrup by Torani
• Specialty Non-Coffee Beverage Standalone – Ginger Spice Chai Concentrate by Art of Tea

The Coffee Design Awards, also awarded at Expo, recognised three companies for their ingenuity, style, and character in three categories:

• Branding – Dear Francis
• Packaging – Stereoscope
• Spaces – The Boy & The Bear

2023 US Coffee Championships
The 2023 US Coffee Championships featured six competitions across three days. The six new US Coffee Champions will represent the United States in the World Coffee Championships taking place in Athens, Greece and Taipei, Taiwan later this year:

• US Barista Champion: Isaiah Sheese, Archetype Coffee
• US Brewers Cup Champion: Wenbo Yang, Artly Coffee
• US Coffee in Good Spirits Champion: Sam Schroeder, Olympia Coffee
• US Cup Tasters Champion: Jake Donaghy, Olympia Coffee Roasting
• US Roasting Champion: Andrew Coe, Elevator Coffee
• US Latte Art Champion: Piyapat Lapteerawut, Coffee Project NY

The Specialty Coffee Expo will head to Chicago Illinois in 2024, taking place 12-14 April at McCormick Place. The SCA announced that 54% of the show floor for the 2024 Expo has already sold out.

The post The 34th Specialty Coffee Expo Attendance Exceeds 11,500 appeared first on Tea & Coffee Trade Journal.

BSCA presented to buyers and coffee lovers some unique flavours and aromas such as floral, citrus, red fruits, chocolate and nuts, from varieties such as Arara, Catuaí, MGS Paraíso among others at the fair. The campaign is part of the sector project “Brazil. The Coffee Nation”, promoted by BSCA (Brazil Specialty Coffee Association) and ApexBrasil (Brazilian Trade and Investment Promotion Agency).

For Vinicius Estrela, BSCA’s executive director, Brazil’s participation at the main coffee event in North America is key to maintaining and expanding opportunities with the world’s biggest coffee drinking market. The US is the biggest buyer of Brazilian coffee, importing 8 million bags in 2022.

“Of the total amount purchased by US buyers last year, 20%, or 1.6 million bags, involved specialty coffee, which underscores the quality, diversity and sustainability of the product from Brazil, which is the main supplier to the US. It is essential to increasingly strengthen ties with the largest consumer in the world and it is fantastic to see that our work is on the right track because we have not only maintained our share in this market but even expanded it to meet growing demand from tradings to baristas and final consumers,” said Estrela.

There are 34 producing regions in Brazil, with more than 150 varieties, with unique sensory profiles that go beyond the traditional. Dedication to quality and research into post-harvest processing methods such as anaerobic fermentation have yielded rare and exotic flavors and aromas such as passion fruit, blueberry, wild strawberry preserves, brilliant acidity, and velvety body, among others that are considered unique and exotic.

Specialty Coffee Expo received more than 450 exhibitors showcasing their most innovative products and services. More than 10,000 visitors were there. On the Expo show floor, visitors could network with professionals from across the industry, including producers, importers, and baristas, who were able to connect and form new business relationships with green coffee buyers and sellers.

“Brazil. The coffee nation,” is a sector project, developed by BSCA and ApexBrasil, focused on the commercial promotion of the Brazilian product on the international market. The objective is to strengthen the image of Brazilian coffee beans worldwide and to position the country as a high-quality supplier, using state-of-the-art technology resulting from research.

The current project has as target markets: i) Canada, United States, China, South Korea, Japan, Germany, Spain, Poland, United Kingdom, Turkey, United Arab Emirates and Saudi Arabia for specialty coffee beans; and ii) Canada, China, United Arab Emirates, Chile, Portugal and the United States for products from the roasting and grinding industry. The project also aims at exposing the exclusive certification and traceability processes adopted in the national production of specialty coffees, highlighting their social and environmental responsibility and incorporating a competitive advantage to Brazilian products.

The post Brazilian coffee sees USD $20 milllion in sales at SCA Expo appeared first on Tea & Coffee Trade Journal.

This proposed organisational change will enable the European markets to apply a true omnichannel approach, a model the company successfully applies in all its other markets. Additionally, it will allow the company to leverage its brands more effectively and reduce complexity.

Commenting on the announcement, Fabien Simon, CEO of JDE Peet’s, said, “Over the last couple of years, we have successfully implemented various initiatives that have strengthened the foundations and improved the performance of our Out-of-Home business. However, we operate in a dynamic environment, and how our customers and consumers engage with us, buy our products, and use our services continues to structurally evolve. Combining our Out-of-Home and CPG Europe segments will allow us to better leverage our brand power and unlock value.”

If these proposed changes are effectuated, JDE Peet’s will align its segment reporting with the new organisational model. The reporting of the other segments and the total company is not subject to change. The proposed changes described above are subject to information and/or consultation as applicable regulations require.

The post JDE Peet’s to combine Out-of-Home and CPG Europe segments appeared first on Tea & Coffee Trade Journal.

World of Coffee Busan will take place at the Busan Exhibition & Convention Center (BEXCO) 1-4 May 2024, and will feature the 2024 World Barista Championship. This inaugural World of Coffee in Asia will run in addition to the SCA’s annual World of Coffee trade shows in Dubai, scheduled for 21-23 January 2024, and Europe in June 2024.

World of Coffee Busan 2024 marks the first World of Coffee trade show on the Asian continent and is a testament to the strong growth of the specialty coffee industry in this region. South Korea, in particular, has long been recognised as a destination for specialty coffee craft, technology, retail, research, and culture. The city of Busan, the second-largest city and coffee trade hub of South Korea, a natural destination for a specialty coffee trade show.

Speaking about the expansion of World of Coffee into Asia in 2024, SCA CEO Yannis Apostolopoulos said, “We are delighted to bring World of Coffee, our leading coffee trade show, to Asia for the very first time. The coffee market in Asia has been booming for many years, and World of Coffee in Busan will be the platform at which coffee companies across Asia and around the world will be able to connect, network, and drive innovation in the specialty coffee space. We are proud to be working with our long-time partners at Exporum on this project, who as our official licensed partner, will produce and deliver a World of Coffee that is tailored to the unique coffee culture in the region.”

Commenting on the new World of Coffee trade show in Asia, Exporum CEO Danny Shin said, “I’m excited to introduce Europe’s representative coffee event in Asia for the first time. The Korean coffee market is spotlighted globally for its own creativity and dynamics, especially Busan, the gateway to Asia’s coffee industry. We expect World of Coffee Asia to be a turning point for expanding connections in the Asian coffee market and the wider global coffee industry.”

Prospective exhibitors are encouraged to register their interest in booking a booth on the World of Coffee Busan show floor by submitting their information via this link.

The 2024 World Barista Championship (WBC) returns to Korea after last being hosted at Café Show Seoul in 2017. The WBC focuses on promoting excellence in coffee and advancing the barista profession. Competitors each prepare four espressos, four milk drinks, and four original signature drinks to exacting standards in a 15- minute performance set to music. Certified Judges from around the world evaluate each performance on a range of technical and sensory attributes. The top 15 highest-scoring competitors from the first round, plus the wild-card winner from the Team Competition, advance to a semi-final round. The top six competitors in the semi-final round advance to the finals round, from which one winner is named World Barista Champion. The World Barista Champion title can be a pathway to global coffee fame, with winners going on to run globally renowned coffee businesses and ventures.

Korea is one of the world’s most dynamic and exciting coffee markets, and great excitement is sure to build with local coffee fans and professionals over the coming months, with thousands of international visitors in Busan to root for their favorite competitors and experience the wonders of Korean coffee culture. Busan is known for its vibrant coffee community and excellence having two World Coffee Champions out of the city; 2019 World Barista Champion Jooyeon Jeon, and 2022 World Cup Tasters Champion Heongwan Moon.

Join in person or on the live stream and learn more at wcc.coffee and worldbaristachampionship.org.

To learn more and enquire about available sponsorship positions and booth availability, visit: sca.coffee/sca-news/announcing-world-of-coffee-busan-2024.

The post World of Coffee trade show expands to Asia in 2024 appeared first on Tea & Coffee Trade Journal.

In the past, cupping was sometimes seen as such a specialised skill that only one or two people in a business might cup coffee regularly, and trained cuppers were sometimes seen in the coffee trade as having an enhanced ability to perceive coffee and adjudicate quality. In recent years, this has changed as our understanding of coffee sensory science has advanced. In parallel, cupping has become a more inclusive practice, offering a way to spread understanding of a coffee and its value throughout an organisation, or along a supply chain.

“While the SCA works in the evolution of cupping, as a tool within a system to assess coffee value, what about those who carry out the sensory assessment—coffee cuppers—and their present and future roles?” asked Dr. Mario Fernández Alduenda, SCA Technical Officer and task force liaison. “It is easy to recognise the coffee cupper plays a key role in our industry. What is not that easy is to define that role accurately in the context of an evolving, diverse, and complex industry.”

SCA chief executive officer, Yannis Apostolopoulos, who helped implement the task force last October, added, “During this process, we asked ourselves about the vision for the ‘cupper of the future’ and considered how their role, functions, competencies, and skills would have to evolve to meet the present and future challenges of the industry. This white paper, developed with the support of a task force of coffee cuppers from diverse countries, reflects on all of these questions and highlights the importance of the professional coffee cupper—more relevant today than ever.”

In describing the various roles cuppers currently hold within coffee’s value chain, the value of these roles, and the competencies required to successfully operate as a cupper in each context, the SCA outlines its view that cuppers are highly skilled, not just as “tasters” (although this skill is foundational to the role), but as subject matter experts who may discover, support, ensure, and communicate the quality of coffee while acting as key market linkages within the coffee value chain. By calling attention to the wide range of roles cuppers currently occupy—and the vast range of relevant supplemental or complementary competencies currently required to fulfill them—the paper’s goal is to offer a clear path of professional development for those seeking to work in the specialty coffee sector.

“The Value of Specialty Coffee Cuppers: Perspectives, Roles, and Professional Competencies” white paper is available in English and Spanish at sca.coffee/news.

The post The value of speciality coffee cuppers is detailed in SCA’s latest white paper appeared first on Tea & Coffee Trade Journal.

The European decaf coffee market is steadily developing thanks to the ever-growing demand for it in the region and high level of consumption, especially in Eastern part of the continent.

Amid the ever growing desire of the young European population to limit their caffeine consumption, the demand for decaf coffee in the region remains strong. The increase of decaf coffee consumption in Europe is currently part of the global trend of the rising consumer health awareness and a higher demand for products, which are free from preservatives, caffeine and other various hazardous substances.

In the meantime, global coffee producers are aware of the current market trends, planning the acceleration of expansion in decaf coffee segment. For many of them, the Western European region remains still a priority for expansion.

Francesco Bosso, chief commercial officer of Trieste, Italy-based illycaffè, told T&CTJ that its brand has strong presence in the European decaf coffee market, with the markets of Italy, France, the United Kingdom and Germany being the highest priorities for its growth. As part of this, the company has recently completed the launch of some new products in this category.

“In Italy in 2020, we strengthened our presence in the decaf segment by launching the NCC Decaf, which are performing very well — at the top of the category,” said Bosso.

Still, he remains generally pessimistic and does not expect a significant growth of decaf coffee market in Europe in years to come. “We don’t expect any particularly positive trends in Western Europe and especially in Eastern Europe, where the segment represents between 1 – 2 percent and hasn’t grow in the last years,” Bosso explained.

In the meantime, representatives of Swiss Water Decaffeinated Coffee Company USA Inc believe the European decaf coffee market still has big growth potential in years to come. Erin Reed, director of marketing for the company, said that decaf coffee has long had strong consumption and a high market share in Europe, so Swiss Water considers this market segment important for its growth.

“We’ve had business in the UK through an import partner for more than two decades, but with specialty coffee becoming increasingly prevalent throughout the region, in 2018 we established an office in France dedicated to supporting the European decaf market,” said Reed. “According to data from StudyLogic, a global market research firm, total decaf cups consumed has increased annually since 2016 – except for the 2020 pandemic year – and reached a six-year peak at the end of 2021. Within our own business, we continue to see strong growth from this region.”

She said, generally speaking, the larger coffee-consuming countries are also the large decaf markets, but Spain is a country in particular that over-indexes in decaf consumption per capita. “Related, we’ve seen a growing preference for chemical free decaffeination methods globally and have been on a path to increase our capacity by 40 percent to meet increasing demand. This has been a multi-year effort that is expected to come to full realisation in Q3 of this year. European demand will be key to that growth,” said Reed.

In contrast to illys’ Bosso, Reed believes that the demand for decaf coffee and its consumption in Europe will be growing in years to come. “Based on the trends we have seen over the past several years; we expect European demand and consumption will continue to grow. Furthermore, we anticipate a continued transition to chemical free decaffeination methods, as consumers are becoming more discerning regarding the products they purchase,” she said, adding, “use of chemicals in production and processing due to environmental and worker concerns, as well as risk of even minor residuals being consumed, is decreasing in favour.”

Most independent analysts also believe the European decaf coffee market will continue to grow, with the growth expected to be observed both the Western and Eastern parts of the continent.

Nandini Roy Choudhury, client partner, Food & Beverages at global market research firm, Future Market Insights Inc, said that the Eastern Europe decaf coffee market, currently valued at USD $1,032.1 million, and growing at a CAGR of 8.3 percent, is expected to reach a market value of USD $2,266.2 million in 2033.

“The decaf coffee in Western Europe is growing at CAGR of 6.3 percent, but Eastern Europe has a highest CAGR comparing to Western Europe due to the increase in the number of coffee shops in this region. The absolute dollar opportunity of decaf coffee in the Europe is $1,234.1 million between 2023 and 2033,” said Choudhury. “The decaf coffee sales in Europe are being boosted by the region’s high popularity of coffee and a growing public awareness of the negative effects of caffeine. For instance: Caffe Nero, a UK-based coffee chain, has at least 58 stores and plans to open at least 12 more stores per year, while Starbucks [plans to] open 40 shops in six different eastern European countries.”

Where is consumption the strongest?

In terms of consumption, FMI data shows that in Eastern Europe decaf coffee consumption is around 68,407 tonnes and growing at a CAGR of 7.7 percent to reach a market consumption of 150,424 tonnes while Western Europe decaf coffee consumption is growing at a CAGR of 5.3 percent.

Choudhury said that Eastern Europe has the highest CAGR as the consumption of coffee is increasing rapidly in this region. “In Eastern Europe coffee consumption exceeded tea consumption in 2019 for the first time. Coffee consumption in this region has been steadily growing since the late 1990s, while the tea market is in a sort of stagnation.” She explained that as coffee consumption increases, consumers are looking for less caffeinated coffee products, which boosts the decaf coffee market. “Rising incomes and the growing interest in high-quality coffees also bring interesting opportunities to the Eastern European decaf coffee market. Top coffee chains in Eastern Europe are including decaf coffee [on their menus] and advertising health benefits of decaf coffee helps the market in upcoming years,” said Choudhury.

Finally, analysts at global think tank Euromonitor International said that although decaf coffee has been around for decades, in recent years customers have been demanding it, and enjoying it, more than ever before. An official spokesman for Euromonitor said that we are facing a caffeine paradox. “Caffeinated products continue to show a very dynamic growth in beverages, as consumers need effective energy and to remain focused as result of stress, anxiety and insomnia, which have been exacerbated by the Covid pandemic; at the same time, as caffeine consumption grows, consumers are giving increasing attention to mitigate caffeine’s negative side effects, substituting a few occasions of consumptions with decaf products.” He noted that stress relief is an important component of wellbeing, and promoting sleep is also a thriving area of product development within the drinks industry, thereby playing a major role in decaf sales. “Additionally, a growing percentage of the younger generation is choosing to limit their caffeine intake, further boosting the growth of the global decaf coffee market.”

According to Euromonitor analysts, in 2022, there was a strong recovery of on-trade sales, which slightly affected retail volume sales of coffee as result of channel shifts. As in the overall coffee segment, there is an increasing premiumisation trend also occurring in decaf coffee.

The Euromonitor spokesperson said decaf drinkers are actively seeking out and are willing to pay higher prices for better quality decaf coffee, favouring fresh coffee versus instant variants, such as fresh coffee beans. “Demand for high-quality decaf coffee is also rising in foodservice, where coffee shops are beginning to experience a higher demand for tasty decaf drinks.”

According to Euromonitor’s Product Claim and Prime Positioning System, the number of decaf coffee SKUs available online is significant increased between 2019 and 2021 in Western Europe, with an increase of 471 SKUs, mainly driven by Italy, UK, Spain and Germany. But as more consumers are paying better attention to health and wellbeing, demand for a wider variety of decaf coffee will continue to grow in both Western and Eastern Europe.

• Eugene Gerden is an international freelance writer, who specializes on covering of global coffee, tea and agricultural industry. He worked for several industry titles and can be reached at gerden.eug@gmail.com.

The post Eastern Europe is becoming a major market for decaf appeared first on Tea & Coffee Trade Journal.

The USD $225 billion US coffee sector and more than 1.6 million US jobs rely on coffee supplies from around the world. Coffee growers in Hawaii and Puerto Rico that supply the lucrative specialty coffee market in the US, as well as growers in low-income countries, are particularly vulnerable to pests and disease. The CPHIAA will accelerate agricultural research to help overcome these challenges while maintaining flavour and quality.

“More Americans (66 per cent of adults) drink coffee each day more than any other beverage,” said William “Bill” Murray, president and CEO of the NCA. “As agricultural research and development plays a key role in the future of America’s favourite beverage, the NCA urges Congress to advance legislation that prioritises coffee as a key contributor to Americans’ daily lives, farmers’ livelihoods, and the US economy.”

“From Kona to Maui to Mayaguez, coffee is woven into our island cultures and drives over $500 million in benefits to our communities,” said Suzanne Shriner, administrator of SHAC. “Hawaiian growers have been devastated by diseases such as leaf rust, which arrived in 2020 and cut crop yields in half after causing $1 billion in damages globally and forcing farm workers, particularly in Central America, to abandon farms and even migrate. This bill focuses needed research attention on our biggest problems, while helping our small farmers stay in business.”

Legislators are seeking to include the CPHIAA in the 2023 Farm Bill to amend a programme established in the 1990 Farm Bill that focused exclusively on the coffee berry borer pest. The bill authorises the USDA to fund research on coffee diseases and pests broadly. “The existing Coffee Plant Health Initiative Act does two things: first, it says ‘coffee plant health’ is a priority of the industry, therefore ‘should’ receive support, but it limits that directive to supporting research on coffee berry borer,” said Hanna Neuschwander, strategy and communications director, World Coffee Research told T&CTJ. “The amendment, which is what we’re talking about here, maintains the coffee plant health priority, but broadens the mandate to cover all coffee diseases/pests, not only coffee berry borer.” In effect, she said, “the bill authorises Congress to fund this work, but it doesn’t allocate money to it, that is a separate process.”

Chris Manfredi, executive director of the HCA explained that “this important legislation will help Hawaii target resources toward the most immediate threats to our coffee. By also anticipating

future threats, it will enable researchers to quickly pivot as they emerge and ensure the survival of one of Hawaii’s most important crops.”

“CPHIAA will enable much-needed research at a time when coffee is under severe strain. Public research aligned with industry needs is critical to securing the future of coffee,” said Vern Long, CEO of World Coffee Research.

The USDA focuses on programs/projects that impact US farmers, so projects typically either involve Hawaii and Puerto Rico coffee farmers and/or US university researchers. However, Neuschwander shared that there is the potential for any funding of research to benefit farmers globally. “For example, a current research program funded by USDA’s FFAR program is working on sequencing the coffee rust genome. This is US public funding helping deliver a critical global public good that will advance other countries’ ability to tackle rust.”

The post US coffee-growing industry welcomes proposed amendment to the Farm Bill appeared first on Tea & Coffee Trade Journal.

According to the artisan roaster, coffee rivals champagne and bourbon for top sips of the season. Peet’s coffee sales each November and December across online, Coffeebars, and retail/CPG purchases – combined with a record high coffee consumption in the United States (per the National Coffee Data Trends Report 29 September 2022) – signal a winter season made merrier by the comforts of coffee.

Coffee consumption (even iced) heats up during the holidays
More than 2.5 billion cups of Peet’s coffee are consumed on average during the holidays, meaning that over 200 million more cups of Peet’s coffee are enjoyed in November and December (per Data Source: Nielsen IQ for the week ending 10 September 2022). That includes iced coffee, with more than 35 percent of the company’s Coffeebar purchases now served over ice. Peet’s experts point to increasing consumer demand in hand-crafted beverages, a continuing surge in iced coffee orders, gifting occasions, and increased at-home coffee preparation fueling higher seasonal consumption.

“The holidays bring people together and now, more than ever, those moments are likely happening over a cup of coffee,” said Jessica Buttimer, vice president of brand at Emeryville, California-based Peet’s Coffee. “Most of us can’t imagine getting through the holidays without coffee; we think of it as the indispensable support beverage, right there when you need a break from shopping or for caffeinating your marathon decorating nights.”

Holiday spice and everything nice
Beginning today, Peet’s favourite holiday beverages return for November and December only, with a new sweet take on a classic taste: Peet’s Holiday Spice Cold Brew Oat Latte with Brown Sugar Jelly. Peet’s Holiday Spice Latte mingles custom notes of cinnamon, ginger, allspice, cloves, and nutmeg with hand-pulled Espresso Forte®and freshly steamed milk. Peet’s brings back holiday magic in a cup with its traditional Peppermint Mocha, iced or hot, featuring sweet peppermint with Peet’s signature house-made chocolate sauce.

Peet’s Holiday Blend is the gift that coffee lovers eagerly await all year. This blend brims with holiday spirit, as coffees selected from the world’s finest regions come together in the year’s most celebratory cup. Velvety chocolate notes from Guatemala and Panama follow fragrant East African aromatics of candied zest from Kenya. All are brought to fullness by the spice and heft of Indo-Pacific Sumatra beans. Peet’s Holiday Blend is available in Peet’s Coffeebars, online and at retailers nationwide. This fan-favourite blend is also available in Decaf and K-Cup®pods.

New Peet’s Coffee holiday menu:
• NEW! Holiday Spice Cold Brew Oat Latte with Brown Sugar Jelly (iced): This plant-based twist on a holiday favorite starts with Peet’s aromatic Holiday Spice notes, creamy oat milk and Peet’s Baridi Cold Brew, all layered over a scoop of Brown Sugar Jelly and ice.
• Holiday Spice Latte (iced or hot): A returning favourite, Peet’s Holiday Spice mingles flavours of cinnamon, ginger, allspice, cloves, and nutmeg with hand-pulled Espresso Forte and freshly steamed milk, topped with a dusting of freshly ground baking spice.
• Peppermint Mocha (iced or hot): A holiday classic, Peet’s Peppermint Mocha infuses Espresso Forte with rich, house-made chocolate sauce, and fragrant, sweet peppermint, topped with a cloud of whipped cream.
• Dark Roast Holiday Blend: This celebrated blend brims with holiday cheer and offers notes of Guatemalan chocolate, smooth Kenyan blackcurrant, and Ethiopian candied peel with a full Sumatra finish. Roasted with the finest beans of the year, the Holiday Blend is also available in Decaf and K-Cup pods.

Bakery items include sweet and spicy, pillowy-soft gingerbread and artisan baked goods at participating coffeebars. As an anytime treat, Peet’s collection of holiday sweets are available in coffeebars and online with selections including Peet’s Chocolate Covered Cherries and Peet’s Maple Bourbon Chocolate Pecans.

Peet’s offers curated gifts for even the most selective coffee lover. In addition to the gift-worthy coffee selection, Peet’s winter gifts include cozy merch, mugs, tumblers, and signature treats that are ready for wrapping. Plus, for the first time, Peets.com is offering the opportunity to give a coffee gift subscription for anyone on your holiday list. Choose from 3, 6, or 12 months of Peet’s fresh roasted, premium coffee. Find gifts at your local Peet’s Coffeebar and at Peets.com/Holiday.

A Special Gift
Mark your calendar for 24 December: Peet’s resumes its holiday tradition of thanking customers for their continued patronage with a free, small, brewed coffee or tea at participating Peet’s coffeebars on 12/24 each year. This custom began with founder Alfred Peet, who started Peet’s Coffee in 1966. This offer applies to in-store orders only. No purchase required. Limit one per person.

Peet’s holiday menu is available only for a limited time and while supplies last through 3 January 2023. Gift orders made online at peets.com should be purchased by 11 December for holiday delivery with standard shipping.

The post Peet’s holiday menu ushers in coffee’s hottest season appeared first on Tea & Coffee Trade Journal.