Founder and CEO Sahra Nguyen said, “In a category often called “crowded,” we’re thrilled to be recognised for our product innovations offering more flavour and function to consumers through our focus on robusta coffee as a core ingredient and differentiator.”

In 2023, Nguyen Coffee Supply became the first Vietnamese coffee ready-to-drink brand to receive national distribution from Whole Foods Market. Nguyen Coffee Supply also ships direct-to-customers in all 50 states and internationally to Australia, Canada, France, Germany, Ireland, Singapore, and the UK and is available online on Amazon. Products are also available in restaurants and cafés in New York City, Washington D.C., Seattle, Kansas City and sold in FreshDirect, Gorillas, and Weee!

Nguyen Coffee Supply is leading the way and ushering in the next wave of coffee culture rooted in uplifting the robusta coffee species and historically marginalised coffee communities around the world. Importing directly from the source and roasting in Brooklyn, New York, Nguyen Coffee Supply’s mission is to transform the coffee industry through diversity, sustainability and cultural integrity. Founded in 2018 by 1st generation entrepreneur-activist Sahra Nguyen, the company’s mission is to elevate robusta coffee (the dominant coffee bean grown in Vietnam), while building a diverse and inclusive coffee culture for all.

Nguyen Coffee Supply’s latest product innovation, the Vietnamese coffee Ready to Drink (RTD), is now available in over 1,000 retail doors nationally.

Nguyen Coffee Supply can be enjoyed in a wide array of styles including the traditional cà phê sữa đá (Vietnamese coffee with sweetened condensed milk and ice) as well as the pour over, Chemex, French press, drip, and espresso.

Learn more at Nguyen Coffee Supply.

The post Nguyen Coffee Supply’s RTD coffee to be launched into Sprouts appeared first on Tea & Coffee Trade Journal.

The US Department of Transportation has alerted Congress that it intends to award this funding through its MEGA Grant Program, which will support the first phase of the overall $1.8 billion project’s construction and is in addition to significant funding commitments from private industry partners and Port NOLA. This priority project for Louisiana garnered support from more than a dozen ports in six states and major trade and agriculture associations throughout the heartland of America.

“I want to thank the Biden Administration, Secretary Pete Buttigieg and the US Department of Transportation for selecting the Port of New Orleans to receive this award and recognising its importance and powerful potential,” said Governor John Bel Edwards. “The Louisiana International Terminal will become one of the greatest public economic development projects in Louisiana’s history. It is an investment that leverages the economic power of the Mississippi River and will expand opportunities for residents and business across our entire state and beyond. This is a direct result of the Bipartisan Infrastructure Law supported by Sen. Bill Cassidy and US Rep. Troy Carter. It is a testament to the great things that can happen for our state when we work together.”

The new state-of-the-art container terminal in Violet, Louisiana, will eliminate air-draft restrictions that limit the size of vessels that can currently call on the Port of New Orleans. LIT will serve vessels of all sizes, dramatically increasing Louisiana’s import and export capacity while also fostering strategic inland growth.

“This is a great day for the Port of New Orleans and our state. The funding will not only benefit the Port but also create numerous jobs and boost our communities,” said US Senator Bill Cassidy, MD “Because I had a seat at the table for the infrastructure law, Louisiana is punching above its weight in the amount of funding we are receiving. We are building an economy for 2050.”

“The Bipartisan Infrastructure Law is bringing critical investments in our water systems, roads, bridges, and broadband. Louisiana continues to receive outsized benefits from this historic legislation which I championed,” said US Rep. Troy Carter, Sr. “With this grant, the Port of New Orleans will be able to modernise and grow its operations for this century and ensure that it continues to be the economic driver for the entire region.”

“This is exactly the type of investment that Louisiana and America need and builds upon our recent efforts to deepen the Mississippi River – America’s Commerce Superhighway – to handle the largest container vessels in the world,” said US Rep. Garret Graves. “The Louisiana International Terminal takes advantage of a newly deepened Mississippi River and Louisiana’s strong rail, highway, and maritime transportation network to connect our state even more closely to 31 states in the river’s northern watershed and the international market to our south.”

Port NOLA president and CEO Brandy D Christian, called the grant award a total team effort for the benefit of Louisiana and the nation.

“On behalf of the entire team at the Port of New Orleans, I would like to thank Governor John Bel Edwards, Louisiana’s federal delegation and the Biden Administration for sharing our vision to build a new efficient gateway to serve the entire state of Louisiana and America’s Heartland,” Christian said. “With Louisiana’s unmatched inland connections and with no bridges in its way, the new Louisiana International Terminal will meet market demands for much-needed supply chain solutions and bring prosperity to our region for generations to come. This funding award builds on years of careful market analysis, planning, due diligence, and community outreach to ensure the project adequately addresses the market need and provides community benefits. We also look forward to working with the incoming State legislature and Administration to deliver this critical project.”

The Louisiana International Terminal will be built through a historic public-private partnership between Port NOLA and two private terminal operators. New Jersey-based Ports America, one of North America’s largest marine terminal operators, and Geneva, Switzerland-based Mediterranean Shipping Company, through its terminal development and investment arm Terminal Investment Limited (TiL), have committed $800 million toward the project.

Additionally, Louisiana lawmakers have already provided nearly $30 million toward early development costs for the LIT project, currently in the federal permitting and design process. The state also committed $50 million for the design of the St Bernard Transportation Corridor that will connect the terminal to the interstate system, delivering a road that has been sought for years by St Bernard Parish leaders and residents.

LIT is the biggest public economic development project in the state of Louisiana. It’s expected to generate 32,000 new jobs nationwide, 18,000 in Louisiana and 4,300 in St Bernard Parish, as well as more than $1 billion in total new state and local tax revenue by 2050.

Learn more about the Louisiana International Terminal project here.

The post Port NOLA receives funding for its Louisiana International Terminal project appeared first on Tea & Coffee Trade Journal.

Green Coffee Price
The ICO Composite Indicator Price (I-CIP) averaged 175.73 US cents/lb in December, an 8.8% increase from November 2023. The I-CIP posted a median value of 177.64 US cents/lb, having fluctuated between 163.92 and 186.04 US cents/lb. The December 2023 I-CIP is above the December 2022 I-CIP by 11.8%, with the 12-month rolling average at 165.23 US cents/lb. The I-CIP grew steadily in December 2023, reaching a nine-month high. The rise in tensions in the Red Sea has prompted some shipping lines to re-route their coffee-carrying vessels. Thus, for South-East Asian and East African coffee en route to Europe, unintended consequences include a rise in freight costs as some shipping companies have introduced surcharges to account for the now-extended transit times.

The Colombian Milds and Other Milds increased by 7.6% and 6.9%, to 210.68 and 210.76 US cents/lb, respectively, in December 2023. The Brazilian Naturals presented a growth of 9.4%, reaching an average of 185.23 US cents/lb. However, the Robustas grew the most by 10.5% to 135.47 US cents/lb, the highest level since May 1995, when they were valued at 140.90 US cents/lb. ICE’s New York market was a strong driver of the positive growth, having increased by 9.6% to 186.67 US cents/lb, whilst the London Futures market expanded by 12.2%, to 123.91 US cents/lb, also the highest level since May 1995.

Arbitrage, as measured between the London and New York Futures markets, widened by 5.0% to 62.77 US cents/lb in December 2023.

Intra-day volatility of the I-CIP expanded to 10.2% between November and December 2023. The Colombian Milds’ and Other Milds’ volatility also increased to 10.8% and 10.9%, respectively. Meanwhile, the Brazilian Naturals’ volatility rose by 2.9 percentage points to 12.6% from November to December 2023. The Robustas presented the smallest volatility increase, with a 0.9 percentage point gain, averaging 9.2% for the month of December. The London Futures market’s volatility increased by 2.7 percentage points to 9.1%. Lastly, the New York futures market’s volatility moved in tandem to that of London, expanding by 2.4 percentage points and reaching 10.5%.

The New York certified stocks continued on their downward trajectory, retracting by 15.0% to 0.28 million 60-kg bags, one of the lowest figures ever recorded. Certified stocks of Robusta coffee reached 0.57 million 60-kg bags, a 68.4% increase since November 2023.

Exports by Coffee Groups — Green Beans
Global green bean exports in November 2023 totalled 9.79 million bags, as compared with 9.1 million bags in the same month of the previous year, up 7.6%. As a result, the cumulative total for coffee year 2023/24 to November is 18.39 million bags, as compared with 17.7 million bags over the same period a year ago, up 3.9%.

Shipments of the Other Milds increased by 17.9% in November 2023 to 1.31 million bags from 1.11 million bags in the same period last year. Peru was the main driver of the double-digit growth of this group of coffee, with the origin’s exports of the Other Milds increasing by 60.1% to 0.57 million bags in November 2023 from 0.35 million bags in November 2022, following a 28.9% increase in October 2023. The resurgence of Peru’s exports of the Other Milds is due to the return to normality of local production conditions in coffee year 2023/24 as compared with those seen in coffee year 2022/23. Irregular weather patterns negatively affected the local supply of coffee beans in 2022/23, especially in the first three months of the coffee year, when 1.15 million bags were exported. This was the lowest first three months of exports since the 0.93 million bags shipped in coffee year 2014/15, representing a 26.7% fall in the average volume of exports in coffee years 2015/16–2021/22, which was 1.57 million bags. As a result, the cumulative volume of total exports of the Other Milds also increased, jumping by 9.2% in the first two months of coffee year 2023/24 to 2.74 million bags, versus 2.51 million bags over the same period in 2022/23.

Green bean exports of the Brazilian Naturals increased in November 2023, rising by 1.6% to 3.63 million bags. For the first two months of coffee year 2023/24, green bean exports of the Brazilian Naturals amounted to 7.35 million bags, up 4.0% from 7.07 million bags over the same period a year ago. The relatively shallow positive growth rate reflects the 2.6% increase in exports of the Brazilian Naturals from Brazil, the biggest producer and exporter of this group of coffee, which rose to 3.2 million bags in November 2023 from 3.12 million bags November 2022.

Exports of the Colombian Milds increased by 34.0% to 1.15 million bags in November 2023 from 0.85 million bags in November 2022, driven primarily by Colombia, the main origin of this group of coffee, whose exports of green beans were up 35.6% in November 2023. As a result, exports of the Colombian Milds for the first two months of coffee year 2023/24 are up 18.7% at 2.1 million bags, as compared with 1.77 million bags in the first two months of coffee year 2022/23.

Green bean exports of the Robustas amounted to 3.7 million bags in November 2023, as compared with 3.56 million bags in November 2022, up 4.0%. In volume terms, these constitute the biggest November exports on record, surpassing the level set in November 2022. However, the rise was not sufficient to offset the 10.9% decrease observed in October 2023, when the 2.49 million bags exported represented the lowest quantity for the month since the 1.91 million bags in October 2011. As a result, the cumulative total for the first two months of coffee year 2023/24 is down 2.5%, at 6.2 million bags, as compared with 6.36 million bags in the first two months of coffee year 2022/23. The main driver of November’s Robustas increase was Brazil, shipping 0.86 million bags, a jump of 850.2%.

Exports by Regions — All Forms of Coffee
In November 2023, South America’s exports of all forms of coffee increased by 24.7% to 6.07 million bags. The source of the strong positive growth is mainly Brazil, which saw its exports increase by 21.1% to 4.34 million bags from 3.58 million bags in November 2022. More specifically, it was the Robustas from the origin, which in November increased by 850.2% to 0.86 million bags from 0.09 million bags, which drove the region’s positive growth. The November 2023 exports are Brazil’s highest on record for Robusta coffee, beating the 698,856 bags exported in August 2023. Brazil is one of the largest producers and exporters of the Robustas, having accounted for an 8.1% share of the group’s total exports in coffee year 2021/22, i.e. 3.94 million bags. That said, in July–October 2023, Brazil’s share of the Robustas more than doubled, increasing to 22.3%, with the country exporting 3.09 million bags in just four months. This surge was in response to the reduced volume of Robustas coming out of Vietnam, whose Robusta exports fell by 27.5% in July–October 2023 to 4.92 million bags from 6.78 million bags over the same period a year ago. The continued rampant expansion of Brazil’s Robusta exports despite Vietnam’s recovery in November 2023 suggests that its strong foray into this market may continue.

Robusta exports fell by 27.5% in July–October 2023 to 4.92 million bags from 6.78 million bags over the same period a year ago. The continued rampant expansion of Brazil’s Robusta exports despite Vietnam’s recovery in November 2023 suggests that its strong foray into this market may continue.

Exports of all forms of coffee from Africa decreased by 13.5% to 1.01 million bags in November 2023 from 1.16 million bags in November 2022. For the first two months of coffee year 2023/24, exports totalled 2.06 million bags as compared with 2.24 million bags in coffee year 2022/23, down 8.1%. This is the third consecutive month of negative growth for the region and it affected most origins, including all the major producers whose combined exports decreased by 11.4% to 0.93 million bags from 1.05 million bags in November 2022. It is speculated that the surge in Brazil’s Robusta exports is crowding out traditional exporters of the group from the market, thus broadly affecting Africa as a whole, which is a largely Robusta-producing region. Uganda, the largest producer and exporter of Robusta coffee in Africa, was also affected by a delayed harvest season which negatively impacted the supply availability.

In November 2023, exports of all forms of coffee from Mexico & Central America were up 15.7% to 0.41 million bags, as compared with 0.35 million in November 2022. As a result, total exports are up 11.0% for October 2023 to November 2023 at 0.9 million bags, as compared with 0.81 million bags for the same period a year ago. Guatemala, Honduras and Mexico are the three main origins behind the region’s double-digit growth in November, with their respective exports up 114.0%, 29.7% and 11.8%. These robust growth rates do not, however, herald the beginning of a record-breaking year for the three origins or for the region, but rather are indications that export volumes are returning to the levels of the recent past, following a sharp fall in coffee year 2022/23. Accordingly, the average October–November export volume for coffee years 2017/18–2021/22 was 0.7 million bags for the three countries as compared with 0.6 million bags in coffee year 2022/23, a 14.6% fall. This has now increased to 0.68 million bags in coffee year 2023/24.

Exports of all forms of coffee from Asia & Oceania decreased by 18.0% to 3.12 million bags in November 2023. November’s downturn was mainly due to Indonesia, with exports down 45.2% to 0.49 million bags from 0.89 million bags in November 2022. These are the lowest November exports since the 0.2 million bags shipped in 2018. The decrease can be attributed to a reduced harvest in coffee year 2023/24, which is estimated to have fallen by 16.6% to 10.0 million bags from 11.98 million bags in coffee year 2022/23 on the back of excessive rains that damaged cherries in April–May 2023. Vietnam’s exports fell by 7.7% in November, a vast improvement from the steep declines of 23.6%, 45.0% and 44.7% seen in August, September and October 2023. This may indicate that its supply issues have now started to resolve after very low in-origin stock levels were reported in Q4 of coffee year 2022/23, when the start of the harvest still remained three to four months away.

Exports of Coffee by Forms
Total exports of soluble coffee decreased by 25.4% in November 2023 to 0.77 million bags from 1.03 million bags in November 2022. In the first two months of coffee year 2023/24, a total of 1.75 million bags of soluble coffee were exported, representing a decrease of 3.0% from the 1.8 million bags exported in the same period during the previous coffee year.

Soluble coffee’s share in the total exports of all forms of coffee for the year to date was 8.6% in November 2023, down from 9.2% in the same period a year ago. Brazil is the largest exporter of soluble coffee, having shipped 0.24 million bags in November 2023.

Exports of roasted beans were down 15.5% in November 2023 to 54,379 bags, as compared with 64,324 bags in November 2022. The cumulative total for coffee year 2023/24 to November 2023 was 0.1 million bags, as compared with 0.13 million bags in same period a year ago.

Production and Consumption
World coffee production increased by 0.1% to 168.2 million bags in coffee year 2022/23. The stagnant growth rate belies the tremendous changes at the regional level, with the coffee world neatly split between the expanding Americas and the shrinking rest of the world.

Asia & Oceania and Africa’s 4.7% and 7.2% decreases in production to 49.84 million bags and 17.9 million bags, respectively, can be attributed to adverse weather conditions negatively affecting key producers in the regions, particularly Vietnam, Côte d’Ivoire and Uganda. The magnitude of the fall in outputs of the two regions was entirely mitigated by the Americas, especially by South America’s 4.8% increase, which in turn was driven mainly by the biennial production-affected 8.4% increase in Brazil. The combined output of the Americas was 100.5 million bags.

The Americas versus the rest of the world split was also reflected in the production split between the Arabicas and Robustas, with the former’s output increasing by 1.8% to 94.0 million bags as compared with the 2.0% decrease of the latter to 74.2 million bags.

Looking ahead, the output for coffee year 2023/24 is expected to increase by 5.8% to 178.0 million bags, with the Arabicas’ output rising to 102.2 million bags and the Robustas’ increasing to 75.8 million bags.

The biennial production effect will play a large role in the outlook, especially for Brazil and the Arabicas, as the impact of the July 2021 frost continues to be resolved. Coffee year 2023/24 is anticipated to be an exceptional off-biennial year, feeling more like a good on-biennial following an average on-biennial year. Adverse weather conditions, first noted in 2022 and continuing into 2023, will have a negative impact on the outlook for coffee year 2023/24. The anticipated El Niño phenomenon is set to dampen the outlook in Asia, especially for origins like Indonesia. Meanwhile, Vietnam is expected to benefit from the drier/hotter weather as irrigation mitigates the reduced precipitation.

World coffee consumption is continuing to resolve through the issues brought about by the COVID-19 pandemic, with the consumption trend following an established patten in response to an external shock. The expectation for coffee year 2022/23 was for a smaller positive growth rate; however, world coffee consumption actually recorded a decrease of 2.0% to 173.1 million bags.

Consumption in coffee year 2022/23 did not faithfully follow the established pattern due to the impact of the high cost of living, falling disposable incomes and a long stocks drawdown. Despite coffee being relatively inelastic, the challenging global economic environment would have had a negative impact on its consumption. The world inflation rate was at its highest in 2021 at 9.4%, while the benchmark interest rate averaged 4.9% at the end of September 2023 in the European Union, UK and USA, the highest level since an average of 5.8% in 2000. At the same time, there was a large drawdown of stocks, where combined stocks reported by the European Coffee Federation and those held at the Intercontinental Exchange’s warehouses in the USA fell by 4.8 million bags from 14.5 million to 9.8 million. This drawdown would have reduced the need for purchases on the international market, seemingly reflected as lower and anomalous global consumption rates for coffee year 2022/23.

The world coffee consumption outlook for coffee year 2023/24 is broadly framed by the assumption that the global economy will continue to grow at above 3.0%, and that the industry will respond to the large drawdown of stocks, which will be positively reflected in apparent consumption. As a result, world coffee consumption is expected to grow by 2.2% to 177.0 million bags, with non-producing countries making the biggest contribution to the overall increase. Coffee consumption in this group of countries should expand by 2.1%.

As a result, the world coffee market is expected to run a surplus of 1.0 million bags in coffee year 2023/24.

The outlook is taken from the newest publication of the Statistics Section of the Secretariat of the International Coffee Organization (ICO), the Coffee Report and Outlook (CRO). For the full CRO or for more information, visit the ICO website: icocoffee.org.

The post Robustas hit a 25-year high, averaging 135.47 US cents/lb in December 2023 appeared first on Tea & Coffee Trade Journal.

“At Starbucks, we envision a future where every beverage can be served in a reusable cup,” said Michael Kobori, Starbucks chief sustainability officer. “Offering customers more options to use a personal cup when they visit Starbucks marks tangible progress towards the future. We know our customers are passionate about the planet, and now, they can join us in our efforts to give more than we take, no matter how they order.”

Starbucks is the first national coffeehouse in the US to offer customers the option to use their personal
cup when mobile ordering. In Canada, Starbucks is the first to offer customers the option to use their
personal cup in mobile order for all drinks and all sizes. This is part of a larger cultural movement the
company is leading to shift toward reusables and away from single-use plastics, making it convenient for customers to use their own personal cup for every visit.

“As we know, the most sustainable cup is likely the one you already own. Bringing your own cup to
stores is a critical step toward reducing single-use packaging waste. Starbucks is a leader in this work, as the first national retailer of scale to offer personal cup ordering in every channel, including mobile order,” said Kate Daly, managing director and head of the Center for the Circular Economy at Closed Loop Partners. “The NextGen Consortium is proud to have Starbucks as a founding member of the Consortium to reduce packaging waste and looks forward to supporting Starbucks in their work to
advance a waste-free world.”

How It Works

Customers at participating stores in the US and Canada who bring any clean, personal cup will receive a $0.10 discount on their beverage, and in the US, Starbucks Rewards members will receive 25 Bonus
Stars.*

• In café, customers tell the barista when they order that they brought their own personal cup. Customers choosing to sit and stay in café can also request a reusable ceramic or glass cup at most stores.
• In drive-thru, while ordering, customers order their beverage as usual, and let the barista know they brought their own cup. At the pickup window, baristas will collect customers’ personal cup without the lid using a contactless vessel to ensure hygiene and safety. The beverage will be returned the same way.
• When customers order via the Starbucks app, first they will hit the “Customization” button and then select “Personal Cup” in the customization menu and continue ordering as normal. When they get to the store, customers connect with their barista at the pickup area, and hand over their clean personal cup without the lid. The barista will hand the beverage back in a contactless vessel.

*Valid at participating stores on in-store, drive-thru, or in-app beverage purchases only (max 3x per day).

Frequently Asked Questions

Can customers bring any personal cup?
Customers are welcome to use any clean, personal cup. Now every cup can be a Starbucks cup!
What beverages can customers order in their personal cup? All Starbucks standard size options (Short,
Tall, Grande, Venti) and beverage formats (hot, iced, and blended) are eligible to be ordered in a
personal cup.

How do baristas ensure the correct beverage when it’s ordered in a personal cup?
Customers order their beverage as they would normally, letting the barista know they brought their own
clean, personal cup and the size they would like. Baristas then build the beverage using a new, custom
beverage craft smallware that has standardised lines partners need for measurements, before pouring the beverage into customers’ personal cup, and adding any toppings.

Can a barista help clean a customer’s personal cup before adding the beverage ordered?
For customers’ safety and ours, baristas are unable to rinse personal cups in Starbucks equipment sinks. For this reason, no dirty cups will be accepted.

Can customers use personal cups at licensed Starbucks locations (like those in grocery stores)?
Participation by licensed Starbucks stores may vary. We recommend customers ask their barista during
their next visit.

Designed with Partners and Customers in Mind Starbucks is able to offer personal cup ordering in all channels as a direct result of its test and learn approach, informed by partners (employees) in Starbucks Tryer Innovation Lab and at pilot locations across the US.

Building off a successful personal cup test at 200 drive-thru stores across Colorado last spring, Starbucks store partners informed and helped co-design the custom reusable cup smallware all stores will now use to transfer orders to personal cups.

“As long as we are following all our procedures and steps, it doesn’t add any more time, and it is actually making customers happier,” said Brook, a partner who worked at a store that participated in the
Colorado test. “This has been a really big hit.”

Starbucks has been championing reusable cup options for 30 years, and in recent years Starbucks has
conducted more than 20 reusables tests in stores around the world with more planned in the year
ahead.

The post Starbucks expands its personal cup ordering options appeared first on Tea & Coffee Trade Journal.

The Paris Baguette Blend, crafted by Lavazza, is a whole bean coffee offering that is sourced from Rainforest Alliance Certified coffee farms. Produced to support environmental sustainability, the premium Arabica Coffee blend is made with RFA certified sustainably grown, 100% Arabica beans.

“We are excited to deepen our partnership with Lavazza, a brand synonymous with excellence in the coffee industry,” said Eric Galkin, vice president and head of supply chain at Paris Baguette. “This collaboration represents a natural progression of our shared commitment to quality ingredients and innovation.”

The Blend offers a robust, full-bodied flavour that is balanced with sweet, chocolate undertones. It is available for purchase at participating US Paris Baguette locations.

“At Lavazza, we are proud to join forces with Paris Baguette to introduce the Paris Baguette Blend, crafted by Lavazza,” shared Jonathan Lehr, marketing director for Lavazza North America, Inc. “This collaboration not only introduces a remarkable coffee blend to the market but also serves as a testament to our shared values and the belief that businesses can make a positive difference in the world.”

For more information on Lavazza, visit lavazzausa.com or @lavazzausa. For more information on Paris Baguette, visit parisbaguette.com or @parisbaguette_usa.

The post Lavazza and Paris Baguette partner on new blend appeared first on Tea & Coffee Trade Journal.

Since 2014, Gong cha Americas has grown at a rapid pace, opening more than 400 locations throughout the US, Canada, and Mexico. The brand has opened more than 225 stores across 19 states and Washington DC, and has already franchised 65% of available territory in the US By 2026, Gong cha is projected to reach 1,000 stores across the Americas.

The master franchise rights for the Great Pacific Northwest have been awarded to Master Franchisee,
Ajay Keshap. Keshap has a degree in engineering, and background in high tech sales at Hewlett Packard. For the last 25 years, Keshap has owned a multi-brand US franchise group, whose holdings include 24 Denny’s restaurants, making Keshap one of the top ten largest franchisees within Denny’s system. He also owns 15 Papa John’s pizza restaurants, as well as the area development rights to Dave’s Hot Chicken in the state of Washington.

Gong cha is also pleased to announce the signing of an MF partner for the Central America region—husband and wife team, Justin Willingham and Monica Fonseca. They will begin by opening the first Gong cha locations in Honduras, and then expanding into Costa Rica, El Salvador and Guatemala.
Skilled entrepreneurs with years of franchise experience, Willingham and Fonseca are projected to open 1-2 locations in early 2024, with the goal of opening 50 stores across their territory over the next ten years.

“We’re proud to be partnering with Ajay, Justin and Monica to bring Gong cha to new markets across the Pacific Northwest and Central America,” said Geoff Henry, Gong cha’s president of the Americas. “With their experience and leadership in the franchise space, we know they will find great success introducing Gong cha’s premium product to a brand new audience.”

Gong cha is seeking large area developers for the remaining available territories in the US as well as master franchisee candidates in key growth markets in South America. For more information on Gong cha’s franchise programme, visit gongchausofficial.com.

The post Gong cha signs two new master franchises appeared first on Tea & Coffee Trade Journal.

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.

The store is located in the heart of Broadway, in Midtown. New York landmarks such as Times Square, the Empire State Building and Madison Square Garden are within a ten-minute walk.

HEYTEA’s innovative new-generation Chinese tea is made from fresh fruits, fresh tea leaves, and premium milk. In contrast, much of the “bubble tea” currently being sold on the market is made from instant tea powder with artificial additives. HEYTEA says it will be the first Chinese new style tea brand selling products made with genuine, high-quality ingredients in the US.

“Cheese tea”

The initial innovation of HEYTEA was the introduction of Cheese Tea. Not cheese in the traditional sense, but a cold tea with a thick, frothy, cream cheese-flavoured foam on top. The foam is made with cream cheese, milk, cane sugar, and a little sea salt, and adds enjoyable taste and texture sensations to the product.

The store will offer three categories of its foundational products: Refreshing Real Fruit Teas, Real Dairy Milk Teas, And Refreshing Finest Teas. The pricing ranges from USD $3.99 to $7.49 (excluding additional toppings) with an average pre-tax price of $6.33.

The originator accelerates global expansion

Founded in 2012 in Jiangbianli, Guangdong Province, China, HEYTEA was the first brand to introduce fresh tea leaves and premium milk instead of instant tea powder and artificial additives to create cheese tea.

At its inaugural stores, in Shanghai and Beijing, HEYTEA drew hours-long lines of patrons, establishing itself as a rising star in the market, and China’s premier new-generation consumer brand.

It played a pivotal role in introducing new style tea brands to China’s high-end shopping centers, often adjacent to luxury brand stores, HEYTEA also engages in co-branding ventures with companies including FENDI, Adidas, W Hotel among others, and influential figures in the fashion industry such as Hiroshi Fujiwara.

The first Chinese new style tea brand to go global, HEYTEA launched its first overseas store in Singapore in 2018, with over 3,000 cups of tea were sold every day during the opening period.

Significance of the New York City market entry

HEYTEA’s US debut is a testament to its unwavering commitment to ushering in a new era of tea enjoyment. While the company has previously entered global markets ie, the United Kingdom, Australia, and Canada, the US offers a multitude of new opportunities.

“As the initial entry point for HEYTEA into the US market, New York City holds extraordinary significance for the growth of our brand,” said Yujia Gu, VP of strategy at HEYTEA. “By providing high-quality products and services, we aspire to deliver a joyful brand experience to consumers in NYC and beyond, contributing to the ongoing development of the US tea industry.”

With its Midtown Broadway debut at 1407 Broadway, between West 38th and 39th streets, HEYTEA demonstrates the significance of, and its confidence in, the US market. In the future, HEYTEA will continue to bring quality products and exciting new brand experiences to American consumers.

For more information about HEYTEA, visit: heytea.com.

The post HEYTEA debuts into US market in NYC appeared first on Tea & Coffee Trade Journal.

“Even in an extremely competitive marketplace, demand for our coffee and tea products, especially our nationally famous Santa’s White Christmas coffee, is strongly combined with the ability to maximise and internalise usage of our high-capacity Dietrich roasting equipment,” stated CEO of Barnie’s Coffee, Ron Pecora.

In 2023 alone, more than 10 million cups of Santa’s White Christmas Coffee were consumed year-round. The total roasted coffee production in 2024 is projected to be more than 500,000 pounds.

Barnie’s Coffee & Tea Company, founded in 1980, offers whole bean and ground coffee, plus flavoured single serve cups. Next year, six new Limited Time Only flavours will be created and available to sip. Barnie’s Coffee plans to bring customer favorites back from the Barnie’s vault, too.

In addition to their online store, the 43-year-old company offers products on other online platforms such as Amazon and in select grocery stores like Publix and Winn Dixie throughout the Southeast. Barnie’s Coffee & Tea Company has a flagship café located in Winter Park, but also operates in collaboration with partnered cafés in the Orlando International Airport Terminal C, the Hitt Library at the University of Central Florida, Stetson University, Rollins College, Seminole County Schools, and the Orlando Science Center.

The post Barnie’s Coffee adds a further roasting line to double output appeared first on Tea & Coffee Trade Journal.

I was honoured to moderate yesterday’s morning events at the UN headquarters, which, this year, featured a panel of leading experts in the coffee sector discussing the urgency of preserving and protecting the future of coffee through regenerative agriculture. The panelists also appealed to the international financial community (some of whom were in the audience) to invest in the transition to regenerative agriculture through public and private partnerships. Panelists included: Vanusia Nogueira, executive director, International Coffee Organization (ICO); Jeffrey Sachs, economy professor at Columbia University (NYC) and co-chair Regenerative Society Foundation; Oscar Schaps, president of the Latin America division of StoneX Financial Inc. and commodity trader; and Glaucio De Castro, president of Federação dos Cafeicultores do Cerrado Mineiro.

Andrea Illy, chairman of illycaffè and co-chair of Regenerative Society Foundation, kicked off the panel discussion reminding the audience of the impact the low and volatile coffee prices have had on farming communities. He explained that improvements the ‘caffeculture’ has achieved in recent decades through the process of de-commoditization – improvements that still have a long way to go before achieving economic, social and environmental sustainability – are at risk of being reversed due to climate change. Regenerative agriculture, Illy said, has proven to be more resilient and to produce both environmental and health benefits. “Today we have proof that this model works, it is essential to implement it.”

Glaucio De Castro, president of Federação dos Cafeicultores do Cerrado Mineiro (Brazil) is a pioneer of regenerative agriculture. He began transitioning to regenerative agriculture several ago, and although he admits it is challenging and changes and tweaks were – and still are – De Castro sees the benefits and believes regenerative agriculture is the “[way to go].”

While regenerative agriculture is the agreed upon model by the panelists, it is costly — it requires investments of approximately US $10 billion over the next ten years. Of course, producing countries do not have sufficient economic-financial capacity, so it is necessary to create private and public partnerships that can generate international supply chain funds (this challenge is nothing new as governmental, intergovernmental, non-governmental and private stakeholders have been involved or approached for many years).

“To have a future in coffee we need to think about the planet and the people involved,” said Vanusia Nogueira, executive director, ICO. “It’s part of our responsibility as leaders of this sector to look for alternatives to provide good life to the producers and their families and also to take care of our planet. It’s clear that the challenges are big enough to not be addressed individually but in a collective and pre-competitive effort. Together I believe we can find impactful solutions.”

Economist Jeffrey Sachs, who is an internationally recognized leader in the field of sustainable development, said that true economic development aims to transform our society by creating sustainable increases in wellbeing through investments in human capital, physical infrastructure, and business enterprise, all with attention to the preserve natural capital on which our economy and survival depend.

“My morning coffee will never be grown in Central Park but will continue to be grown in Kenya, Rwanda, Uganda, Ethiopia, Guatemala, Colombia, Vietnam, and elsewhere. A well-managed developing country with access to major markets and international finance can grow very quickly,” Sachs continued, noting, “after decades of severe human-induced environmental degradation, we need to transform our economies to the core principles of sustainable development and the regeneration of natural capital. The most basic principle of all is to act for the common good. This means that we must start from cooperation within our communities, our nations, and globally.”

Andrea Illy concluded the panel discussion explaining that two things are needed for adaptation to climate change: improved agronomic practices and the renewal of plantations with more resistant varieties. “Regenerative agriculture seems to provide an answer to the first need, and I hope that this will become a model for the whole ‘caffeculture’. As far as renewal is concerned, we need to speed up considerably. All this requires supply chain investments that cannot be delayed any longer.”

The 8^th Ernesto Illy International Award ‘Best of the Best’ and ‘Coffee Lovers Choice’ winners were announced at an evening gala at the New York Public Library. The 2023 ‘Best of the Best’ winner is São Mateus Agropecuária from Brazil and the 2023 ‘Coffee Lover’s Choice’ winner is Finca Danilandia from Guatemala.

• Vanessa L Facenda, editor, Tea & Coffee Trade Journal.
  Keep in touch via email: vanessa@bellpublishing.com Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal

The post “The time is now” to invest in regenerative agriculture appeared first on Tea & Coffee Trade Journal.

Global events initiative

Starting in Summer 2023, the SCA has been facilitating a number of small, community-based Coffee Value Assessment events for experienced cuppers and coffee professionals. Typically taking place over two to three days, these events are designed to inform and guide participants through the theory of the CVA and structure of the new assessment forms.

So far, these events have been held in New York City, Guatemala, Ireland, Spain, Peru, Japan, Mexico, and Honduras with more to come in late 2023 and throughout 2024. These individual events feature two main elements: an informational session based around the theory and development of the SCA Coffee Value Assessment and a practical, immersive “CVA Course for Cuppers”, designed to guide participants as they use the newly developed cupping assessment forms and take part in sensory and theory exercises.

Below are details of confirmed, upcoming courses:

• SCA Coffee Value Assessment Course for Cuppers
  9-10 November 2023 / 9:00am – 5:00pm | Belforte del Chienti, Italy
• SCA Coffee Value Assessment Course for Cuppers
  14-15 November 2023 / 9:00am – 5:00pm | Schaumburg, Illinois, USA
• SCA Coffee Value Assessment Course for Cuppers
  28-29 November 2023 / 9:00am – 5:00pm | Waterbury Center, Vermont, USA

For more information about registration, course details, availability, and more, head to sca.coffee/cva-events.

SCA Coffee Value Assessment Patrons Program

The SCA is committed to improving its tools to improve market access and equity throughout the specialty coffee supply chain, it says, and the continued development of the Coffee Value Assessment is part of this commitment. To facilitate the SCA and Coffee Science Foundation’s continued research and development of the Coffee Value Assessment, the SCA is proud to launch an official Patrons Program for companies and organisations to engage with this meaningful work and support the further refinement and development of the system.

For a low donation amount, a participating company or organisation will receive two years continued acknowledgement of Patron support in select Coffee Value Assessment outputs, such as promotions on SCA social media channels, at SCA events, on sca.coffee and coffeescience.foundation websites, as well as use of an official CVA Patron badge for company marketing and communications. CVA Patrons will also receive early access and special offers for upcoming CVA events and promotions.

For more information about the SCA Coffee Value Assessment Patrons Program, complete the form on sca.coffee/cva-patrons.

The post SCA unveils a patron’s programme and new events appeared first on Tea & Coffee Trade Journal.

“We waited until the technology was there to create a high quality, sustainable product for people who use these machines at home or at work,” said Equator Coffees’ director of coffee, Ted Stachura. “With these innovative commercially compostable capsules, we feel confident about offering an assortment of our certified coffees in a new convenient format.”

With the coffee-at-home revolution which began during the pandemic, many consumers have found convenient ways to make their daily cup at home – MRI Simmons estimates that 9.5 million Americans own a Nespresso Machine as of early 2023.

Equator’s goal is to make specialty coffee accessible and meet customers where they are, whether that is visiting our cafes, our wholesale partners, or brewing at home.

Equator has partnered with luxury hospitality customers like Hotel Drisco in San Francisco, CA, and Amangani in Jackson Hole, WY, part of Aman Resorts, who will offer these earth friendly capsules in their in room service portfolio, with more new partners on the way.

“After years of exploration and development, we are thrilled to launch a familiar, easy to use capsule offering that will resonate with both our discerning consumers and esteemed partners in the hospitality industry,” said Jesse Bladyka, Equator Coffees’ director of wholesale. “This new product reflects our unwavering commitment to quality and sustainability, and we can’t wait to share this new and exceptional Equator Coffees experience.”

The four different coffees in the espresso capsule line-up represent classic Equator Coffees blends. Each recyclable carton comes with 10 certified commercially compostable capsules and is priced at USD$14 MSRP. They are available for purchase or subscribe and save at equatorcoffees.com.

• Mocha Java | Origin: Ethiopia, Sumatra | Roast Level: Medium
  ○ A Fair Trade and Organic certified coffee blend with classic flavours of dark chocolate, almonds, and berries.
• Jaguar Espresso | Origin: Peru, Ethiopia, Sumatra | Roast Level: Dark
  ○ A complex espresso blend of Organic and Fair Trade certified coffees with flavours of fruit, dark chocolate and spice.
• French Roast | Origin: Nicaragua, Guatemala, Sumatra | Roast Level: Dark
  ○ This Organic and Fair Trade certified blend is crafted with delicate smoky nuances while retaining sweetness and fruit-toned chocolate flavours.
• Decaf Shakeout | Origin: Mexico (Chiapas & Oaxaca) | Roast Level: Medium Dark
  ○ A certified Organic coffee decaffeinated using the chemical free water processed
  method, with flavours of nectarine, milk chocolate, and roasted almond.

The post Equator launches four compostable espresso capsule flavours appeared first on Tea & Coffee Trade Journal.

Consumers at more than 1,100 Food Lion stores on the east coast can find Victor Allen’s single serve coffee pods in 36 count cartons in the following flavour profiles: Morning Blend, Donut Shop Blend, 100% Colombian and French Roast. New packaging graphics are also being launched on-shelf showcasing the new Victor Allen’s Coffee Brand logo along with a refreshed design focusing on its core brand attributes.

“The Victor Allen’s Coffee Brand is all about providing consumers with access to a great cup of coffee without having to comprise quality for price,” said Tom Lehocky, vice president of sales for Trilliant Food & Nutrition. “By expanding our distribution through a Food Lion partnership, consumers on the east coast will now have access to high quality coffee at a price that won’t break the bank. We are proud to partner with Food Lion and bring their shoppers this offering.”

For more information about the Victor Allen’s Coffee Brand, visit the Victor Allen’s website.

The post Trilliant Food & Nutrition expands distribution to the US east coast appeared first on Tea & Coffee Trade Journal.

Gerardo Santiago, vice president of beverage sales & marketing at MartinBauer, emphasised the importance of offering consumers a choice. “Customisation has transformed from an added luxury to the standard on menus. Our tea and botanical syrups not only deliver on authenticity and quality, but they also allow consumers the freedom to craft captivating creations through flavour pairings and functional options.”

MartinBauer’s newest collection consists of six syrups: Black Tea, Green Tea, Matcha, Butterfly Pea Flower, Hibiscus, and Energy Blend. Thoughtfully designed to be shelf-stable and concentrated, these syrups require just a single pump. This eliminates the need for intricate brewing processes, powder scooping, or the use of multiple ingredients.

Santiago commented on the syrups’ practicality, recognising the ever-present need for streamlined customisation in the fast-paced Foodservice Industry. He noted, “Operators are perpetually seeking ways to offer modifications without compromising on efficiency, as every second counts in this industry. Our product line offers choice for the consumer and ease of use for the operator. No more laborious scooping of consumer favourite Matcha. No more brewing of Butterfly Pea Flower to unlock its vibrant color. We are thrilled to introduce these syrups and inspire new and exciting beverage experiences.”

For more information on MartinBauer, visit martin-bauer.com/en.

The post MartinBauer launches tea syrups for beverage customisation appeared first on Tea & Coffee Trade Journal.

The 2023 Gold Medal Tea Awards and the Sustainability Awards will be announced at the Chairman’s Dinner (T&CTJ will provide a list of winners and a review of the NATC after the event concludes). The Gold Medal Tea Awards celebrate teas from key producing countries, while the Sustainability Awards honour sustainability-focused projects and initiatives taking place at origin. Sustainability is definitely the theme of the week as the results of the second tea sustainability survey – Firsd Tea 2023 Sustainability Perspectives – have been tabulated and the results are now available.

Just a quick reminder, earlier this year, T&CTJ, in partnership with Firsd Tea, the US subsidiary of Zhejiang Tea Group, conducted a follow up to our late 2021/early 2022 tea sustainability survey. [For every completed response, a contribution was donated to 1% for the Planet, an international organisation whose members contribute at least 1% of their annual sales to environmental causes.] The original survey aimed to understand how professionals within tea and related industries (coffee, cocoa, wine) currently view sustainability efforts within the sector and their outlooks for the future. The survey picks up from our last one, exploring the following topics in depth:

• Progress on sustainability factors
• Worries about climate change
• Organic certification
• Current state and the future

We hope that this study offers insight into how the tea industry sees sustainability and encourages more investigation into opportunities for achieving a more sustainable tea sector.

I will not detail the full survey findings in this space but will touch upon a few. The survey revealed that most respondents now have an improved outlook on progress made in sustainability in the last ten years. They also view present-day efforts more favourably and predict an increased improvement trajectory in the next 10 years.

Furthermore, a majority of respondents in tea and related industries still agree that Organic Certification is the most important standard to consumers (84% in 2022 vs. 88% in 2023). However, the survey finds that now Non-GMO Certification is more important to consumers (58% in 2022 vs.81% in 2023) than Fair Trade (68% in 2022 and 2023).

To access the full report, Firsd Tea 2023 Sustainability Perspectives, click here.

If you have any questions or comments about the 2023 sustainability survey, please do not hesitate to contact me as we (T&CTJ and Firsd Tea) would welcome the feedback.

• Vanessa L Facenda, editor, Tea & Coffee Trade Journal.
  Keep in touch via email: vanessa@bellpublishing.com Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal

The post And the (tea sustainability) survey says… appeared first on Tea & Coffee Trade Journal.

World Tea Expo attracts a concentrated audience of tea buyers including retailers, tea shop and tearoom owners, restaurants, grocers, universities, health and wellness venues, bars, plus other hospitality venues looking for the latest tea products to support their business growth.

• Explore the immersive Expo Hall with over 200 suppliers and sample teas from around the world, plus kombucha, boba tea, spices, and botanicals. Discover the latest in packaging, technology, supplies, and the newest innovation; meet buyers, new prospects, and try new teas and tea cocktails at the enhanced Tea Bar.
• Set your business up for success by attending the expanded conference programme with new conference tracks, data sessions, new tea primer certification, high profile industry keynote, and much more. Gain invaluable insights from industry legends, up-and-comers, and successful operators.
• Meet new prospects and existing customers at key networking events including the exciting meet and greet, opening night reception, first-time attendee happy hour, and a new industry happy hour.

New this year is the World Tea Expo Beverage Challenge, to be unveiled onsite and set to become the ultimate platform for individuals, companies, producers, and suppliers to showcase their craftsmanship, creativity, and dedication to the art of tea. Participants from around the world are invited to bring their passion and innovation to the forefront and compete for recognition and acclaim in various categories. Submissions will open 2 October 2023 and full details, including categories and FAQs, can be found here.

“We are excited to present an evolved World Tea Expo that appeals to a rapidly changing global tea industry,” said Tim McLucas, vice president of Bar & Restaurant Group. “This event is designed to stimulate business growth opportunities by connecting the international tea community and provides the most up to date education and trends data on how to appeal to today’s and tomorrow’s fast growing audience of new tea consumers. If you’re interested to discover innovative ways of engaging with new customers and eager to expand your business within the tea and hospitality sector, this is an opportunity you don’t want to miss. We look forward to welcoming the community to a revitalised World Tea Expo experience.”

Early bird registration is now open for World Tea Expo at WorldTeaExpo.com. To book your exhibit space or to become a sponsor or advertiser, connect with Ellainy Karaboitis-Christopoulos at ekaraboitis@questex.com.

The post World Tea Expo returns for March 2024 appeared first on Tea & Coffee Trade Journal.

Texas continues to prove a hot market for the brand as expansion now surges to 24 stores in development with an additional 20 in discussion. Just this month, Bad Ass Coffee opened in Cypress, and is expected open in Little Elm and McKinney by year’s end. Company leadership still sees vast opportunity to expand in Austin, Dallas- Fort Worth, Houston, and the Gulf Coast – Seabrook, Galveston, Corpus Christi, and South Padre Island.

Behind the three-store agreement in Dallas – Fort Worth is franchisee Brandon Lind. As a successful business owner for more than 12 years, Lind was ready to challenge himself to try something new and align his entrepreneurial background with his passion for coffee. He was introduced to Bad Ass Coffee of Hawaii by his mother who visited the Las Vegas franchise location that opened in late 2022, and shared its success. Inspired to learn more, he reached out to the team and was impressed not only by the leadership, financials, and support, but the product and culture that Bad Ass Coffee has established. Lind is currently in site selection for his first location which is slated to open spring 2024.

“I was on the hunt for a coffee brand that aligned with the values I was seeking in a business, paired with a high-quality product I could be proud to serve, and quite honestly was coming up short,” said Lind. “That is until I discovered Bad Ass Coffee. From the atmosphere that is created in the store, to the convenience of a drive thru model, and a high-quality coffee that Fort Worth simply hasn’t seen before, I knew I found my fit. As a Fort Worth resident, I look forward to serving new customers and engraining this business into the community.”

Alongside this agreement is a five-store development deal that will bring locations to the San Antonio market. Multi-unit operators continue to see the growth potential across the state, capitalizing on development opportunities.

“Texas continues to be a hot market for us,” said Scott Snyder, CEO of Bad Ass Coffee of Hawaii. “We’re growing with sophisticated players who see the immense value in diversifying their portfolios with an emerging coffee shop that has a distinct competitive advantage. More than 70% of our system is now comprised of multi-unit operators, and we look forward to welcoming more growth-minded individuals to our ‘ohana.”

With rapid expansion underway, the brand has set aggressive expansion plans to open 150 new locations over the next five years, with prime markets available nationwide.

Alongside impressive development, the brand continues to achieve strong performance marks. According to Bad Ass Coffee’s 2023 FDD, the top 50% of stores saw an average net sale of more than USD $1 million, with the average of the top 25% exceeding $1.2 million*.

Bad Ass Coffee of Hawaii was born on the Big Island of Hawaii in 1989 with the dream of sharing American-grown, premium Hawaiian coffee with customers everywhere. In addition to premium coffee from the famous Kona region of the Big Island, Bad Ass Coffee also sources from Kauai and Maui. Beyond premium Hawaiian coffees, Bad Ass Coffee of Hawaii serves up a full menu of popular blended drinks, signature lattes, cold brews, teas, innovative foods with a Hawaiian twist, and branded merchandise.

Bad Ass Coffee of Hawaii is looking to partner with qualified and engaged individuals seeking single and multi-unit opportunities. The brand offers an affordable, highly scalable opportunity with strong profit-potential. Franchisees can expect a total investment range between $454,200 – 920,500*. As International Franchise Association VetFran members, veteran franchisees who join will receive a $10,000 discount* off the initial franchise fee.

For more information on Bad Ass Coffee of Hawaii franchise opportunities, visit badasscoffeefranchise.com.

*Source: 2023 FDD – Bad Ass Coffee of Hawaii

The post Bad Ass Coffee signs two new Texas agreements appeared first on Tea & Coffee Trade Journal.

On 29 September, US consumers can use their rewards points from the following brands: Starbucks, Dutch Bros, Coffee Bean and Tea Leaf, Dunkin’, Tim Hortons, Better Buzz, Joe and the Juice, Bluestone Lane and The Human Bean.

Coffee loyalists can visit PeetsDisloyalty.com and follow the steps below to redeem a free drink on National Coffee Day:

• Step 1: Sign in or create a Peetnik Rewards account
• Step 2: Take a screen grab from another coffee loyalty app
• Step 3: Upload the image and Peet’s will convert it into a free drink reward
• Step 4: Open the Peet’s app and enjoy a drink on Peet’s at participating Peet’s coffeebars

“We know that coffee people can be a bit promiscuous in their hunt for a great cup. So, we wanted to reward them for their loyalty to the drink because, no matter where else you get your coffee, coffee people deserve great coffee,” said Jessica Buttimer, VP of brand marketing at Peet’s.

The move comes as new research from Peet’s reveals that roughly 74% of coffee lovers consider their cup of coffee the best part of their day. It also found that 87% know a good cup of coffee from a bad cup and 36% would go as far to consider themselves a coffee connoisseur.

The post Peet’s introduces a ‘Disloyalty’ programme appeared first on Tea & Coffee Trade Journal.

American coffee culture is associated with speed and quantity rather than relaxation and enjoyment. Building on the success of last year’s programme, “Unwrap & Ungrind” helps coffee and chocolate aficionados alike to “unrush” by unwrapping a Kinder Bueno bar and enjoying the moment. To help consumers relish in their coffee moments with Kinder Bueno, the brand is teaming up with Lavazza.

“The well-balanced, rich, and sweet flavor of Lavazza’s signature Classico blend is the perfect pairing for the crispy, creamy hazelnut in Kinder Bueno,” said Shalini Stansberry, vice president of marketing, Kinder Snacking. “Even just one bite of a crisp wafer filled with creamy hazelnut filling, covered in milk chocolate is enough to elevate your coffee ritual this National Coffee Day.

“Some of life’s best moments happen over coffee and chocolate, which is why it made complete sense to partner with Kinder Bueno for National Coffee Day,” said Jonathan Lehr, marketing director for Lavazza North America, Inc. “There’s nothing like sipping, not gulping, your favorite coffee beverage, paired with a delicious chocolate bar. We can’t wait to see how consumers enjoy their everyday coffee moments this year.”

To help consumers savor their coffee moments, Kinder Bueno and Lavazza are giving away a one-year supply of Kinder Bueno bars and Lavazza Classico Coffee. Up to ten lucky additional winners will also receive a coffee break kit including Kinder Bueno bars, Lavazza Classico Medium Roast ground coffee, a double wall stainless steel vacuum insulated mug and Hairo Coffee Dripper. The giveaway will be for top fans starting at approximately 10am on 26 September and ends at midnight on 3 October. Consumers must be 18 years or older and a United States resident to participate in the Kinder Bueno and Lavazza National Coffee Day giveaway. To enter, head to Kinder Bueno’s Instagram page (@KinderBuenoUS) and follow the rules on the giveaway post.

In addition, both brands are bringing double the savings by giving shoppers at participating retailer locations including Kroger, Ahold, Wakefern and Albertsons USD $3 off when they purchase any one Lavazza coffee product and any one Kinder Bueno product now through the end of October, while supplies last. Consumers can also visit Amazon.com and save 20% when they buy any Lavazza coffee and Kinder Bueno bars.

The post Lavazza and Kinder Bueno collaborate for US National Coffee Day appeared first on Tea & Coffee Trade Journal.

As New York City’s flagship coffee event, the festival brings together the best that the city has to offer in coffee, food, cocktails, live music, art, and more. Coffee beginners and aficionados alike can look forward to unlimited tastings and presentations from over 100 exhibitors in coffee, tea, and chocolate, including: Parlor Coffee, Blueberry Roasters, Blank Street, Rishi Tea, Matcha Direct, De’Longhi, Bodum, Oatly, Raaka Chocolate, Aeropress, and so many more.

The three-day festival will also feature The Lab programme with an exciting line-up of interactive demonstrations, educational workshops, talks and tastings, The Coffee Music Project featuring the best acts from NYC and beyond, and The Coffee Art Project showcasing the creativity and talents of emerging and established artists. Also returning this year are The Coffee Cocktail Bar, The Sensory Experience, Latte Art Live, The Street Food Market, as well as Coffee Masters NYC, which has now announced this year’s contenders:

• Mitchell Celicious, The Coffee Movement
• Sum, Coffee Project New York
• Joshua J. Nowland, Little Wolf Coffee
• Nophadon Kantaros, Caravan Coffee Roasters
• Angela Wang, Self-Employed
• Francesco Luminati Tonelli, Likuid Element
• Casey Wilson, Boxcar Coffee Roasters
• Meg Skop, The Coffee Movement
• Alejandro Griffin – Diaz, JACOB ALEJANDRO
• Kayla Baird, Dayglow / Niteglow Brooklyn
• Reef Bessette, The Coffee Movement
• Vladyslav Demonenko, kolo coffee

Baristas in Coffee Masters NYC will be judged by a panel of industry figureheads across a broad range of disciplines including: Cupping, Brewing, Latte Art, The Order, and, for those who make it to the semi-finals, Espresso Blend. Contenders will also be tasked with replicating the Signature Drink presented in their online submission video, which will be judged on taste, creativity, consistency, and presentation.

This year’s competition, the theme of which is “Unusual Pairings”, will be judged by Anna Lunell (Koppi), Tymika Lawrence (Atlas, Specialty Coffee Association, Sprudge), David Donde (Truth Coffee), and Juan Carlos De la Torre (Café Avellaneda, Café con Jiribilla, Ratiorama), and hosted by MCs James Wiise (winner, Coffee Masters London 2017) and EV (winner, Coffee Masters NYC 2017). Guest judge for the quarter finals will be Coffee Masters NYC 2022 winner Davide Orazi. Sponsors include: Slayer Espresso, Fiorenzato, Pietro Grinders, East One Coffee, Bonavita Brands, ACME, Eight Ounce, and Battenkill Valley Creamery.

Attendees to the New York Coffee Festival can also look forward to several new features this year as well, including a Cocktail Masterclass, Roasters Village, and The Latte Art Tournament.

100% of profits are donated to NYC-based Charity: water partnering with Project Waterfall to deliver life-changing water projects in coffee-growing regions. Since 2011, Project Waterfall has raised over $2 million, bringing clean water to more than 80,000 people across seven countries. Find out more about Project Waterfall at projectwaterfall.org and charity: water at charitywater.org.

On this year’s festival, Allegra Group CEO, Jeffrey Young shares, “The New York Coffee Festival is back to give festival goers their yearly dose of caffeine over three flavour packed days with unlimited free tastings, live demonstrations, workshops, talks, masterclasses and much more. An extravaganza to behold, come and immerse yourself in the vibrant world and community of coffee and indulge your senses through music, caffeine, and food.”

Tickets for The New York Coffee Festival are now available at: newyorkcoffeefestival.com. For coffee connoisseurs and foodies alike, this event is bound to give New Yorkers and global attendees a truly exciting break from the daily grind.

EVENT DETAILS:
WHAT: The New York Coffee Festival
WHEN: Fri., Oct. 6th – Sun, Oct. 8th 2023
Friday, Oct 6 – Trade Day – 11am-6pm
Saturday, Oct 7 – Morning Session – 9:30am – 12:30pm
Saturday, Oct 7 – Afternoon Session – 12:30pm – 3:30pm
Saturday, Oct 7 – Late Session – 3:30pm – 6:30pm
Sunday, Oct 8 – Morning Session – 9:30am – 1pm
Sunday, Oct 8 – Afternoon Session – 1pm – 4:30pm
WHERE: The Metropolitan Pavilion | 125 W. 18th St. | New York, NY 10011
TICKETS: newyorkcoffeefestival.com/tickets

The post New York Coffee Festival returns and Coffee Masters NYC contestants announced appeared first on Tea & Coffee Trade Journal.