Uganda is the largest coffee exporter in Africa and the eighth largest exporter of coffee by volume in the world, yet when it comes to coffee-producing countries in Africa, Uganda is not the first one to come to mind. But the ‘Pearl of Africa’ is working diligently to change that. 

Uganda is focusing on doubling its total agricultural exports from USD $6.629 billion to USD $12 billion by 2027. Odrek Rwabwogo, chairman of the Presidential Advisory Committee on Exports and Industrial Development (PACEID), in a presentation to an international group of journalists on a government-sponsored media tour of Uganda earlier this year, said that coffee is a top target for growth. PACEID advises President Yoweri Museveni on ways to improve and increase Uganda’s export potential in a variety of sectors. 

Historically, Uganda coffee has been used for blending and not identified, but the country wants to change that by improving quality. Within coffee, Uganda’s current exports are around $627 million annually, with the goal in five years being $1.5 billion — a 28 percent increase. Rwabwogo said that further goals include growing annual coffee production from approximately seven million bags to 20 million bags by 2030.

Currently, Uganda’s major coffee export is robusta. In August, its exports rose by 48.4 percent to 0.74 million bags from 0.5 million bags in August 2022, per the International Coffee Organization. This represents the second largest monthly exports on record, just behind the 0.79 million bags exported in March 1973. Although robusta is the largest export, Ugandan officials believe there is opportunity in premium coffee (arabica), roasted coffee and soluble/instant coffee. 

Uganda’s Ministry of Agriculture, Animal Industry and Fisheries has stated that coffee is a “strategic commodity in the agro-industrialisation programme under the National Development Plan III (NDP III)’. It has been prioritised for the country’s march towards middle-income status and poverty eradication programme.” The Ministry reported that coffee provides the needed foreign exchange and is a source of income for 1.8 million households in the country that are involved in its cultivation. 

The Uganda Coffee Development Authority (UCDA), which was established in 1991, monitors and regulates the country’s coffee industry, and advises the Ugandan government on policy issues. In addition to having the responsibility of increasing quality coffee production and productivity, the UCDA is also charged with growing domestic coffee consumption. Given that coffee has been identified as the leading commodity for growth, the UCDA has devised an aggressive roadmap –it includes nine initiatives (see chart below) – to elevate Uganda’s reputation in coffee and transform its coffee sector to achieve the stated growth goals. UCDA managing director, Dr Iyamulemye Emmanuel, said that the government is undertaking a number of measures to ensure that farmers are producing coffee that meets international market standards and requirements. He noted that Uganda is looking to export to emerging markets as well as developed markets. 

Challenges to achieving growth 

The goal to raise Uganda’s coffee reputation on the global stage is ambitious and the impediments to growth in most agricultural sectors are vast: overcoming long-held stereotypes, perceived low quality because of low-standard inputs (seeds, pesticides, chemicals, banned substances still being used, etc), lack of investment, no economies of scale, minimal understanding and sharing of information relating to regulations, weak cooperatives, high transportation costs (handling fees, limited infrastructure when receiving), and most commodities go to the low end of the market and take cost-cutting measure. 

Within coffee, the biggest challenges – aside from the average age of a coffee farmer being 63 – are the lack of branding (coffee is rarely identified as being from Uganda versus origins that are highlighted such as Ethiopia, Kenya, Colombia, Brazil, etc), changing the mindset of the producers who view coffee as just a cash crop (most producers don’t even sample their own coffee), and the perception of the global coffee industry, which views Ugandan coffee overall as low quality — but the potential is there. 

Mountain Harvest, an exporter, producer and provider of farmer services based in Mbale, aims to ‘challenge the status quo of coffee production in Uganda for the sake of smallholder farmers’ as its company mission asserts. “We want to show the market that Uganda has great coffee and that we can consistently deliver it,” said managing director, Kenneth Barigye. 

Mountain Harvest produces, processes and exports organic, Fair Trade and Rainforest Alliance-certified coffee. It maintains eight processing facilities throughout Uganda, where it employs washed, natural and honey processing techniques. The Mt Elgon facilities are overseen by processing manager, Ibra Kiganda, who is also the 2023 African Fine Coffees Association barista champion. Kiganda is passionate about coffee processing and likes to experiment with anaerobic fermentation, carbonic maceration and other new techniques (using microlots grown at elevations between 1,600 and 2,200 meters above sea level). 

The majority of coffee producers in Uganda grow coffee on farms that average one acre at best, typically they are smaller. Mountain Harvest teaches producers, especially women – who do the bulk of the labour on smallholder farms in Uganda – better farming methods and techniques (such as stumping, pruning, irrigation, fertilising, using organic pesticides/weedicides, etc), and is working to change their mindsets when it comes to selling their coffee. The farmers are also taught the importance of intercropping with bananas, avocados and other trees that provide shade for the coffee as well as incremental revenue. 

Better livelihoods through better pricing 

Mountain Harvest provides micro-financing that educates producers on savings and loans, in addition to covering expenses in the off-season. The financial training builds their capacity to manage money while creating a transaction history the future lenders will require. “We are not an NGO — we do not give handouts,” asserted Barigye, noting the 2 percent interest loans the company offers to producers. “Our hope is that after three years, the farmers can go to a commercial bank that has more money.” 

The loans are ‘kick-starter financing’ for the farmers, but said Barigye, they also help build trust with the farmers so they will sell Mountain Harvest their cherries rather than process and accumulate coffee at their homes. 

Farmers receive more money for their coffee – about 20 percent more – if they sell Mountain Harvest the cherries rather than the parchment but are not always willing to do so. Company COO, Nico Herr, said that many farmers will think about when they will need money for the family (school clothes, books, etc) so they will hold onto the coffee and ‘play the market’ to see if someone else will offer them a higher price. “It is degrading the crop, but you have to consider that this is the traditional way of processing coffee in Uganda,” she explained, “we’re introducing a new way to do coffee.” 

Herr, a certified Q grader, shared that Mountain Harvest is also working to shed Uganda’s reputation for ‘fast fading’ coffees. Coffees that ‘tasted great’ on cupping tables in Mbale deteriorated during transportation oversees. They discovered that it was a warehousing issue. 

Mountain Harvest now has one of the few climate-controlled warehouses in the country and has grown over the past few years from filling three containers of coffee annually to 11. 

Recruiting youths is critical 

Instrumental to the growth of Uganda’s coffee industry is ensuring that younger generations remain interested in coffee farming and not all flee to urban areas for higher paying jobs. One factor in Uganda’s favour is that although the average age of a coffee farmer is 63, more than half the population is under the age of 18. 

“For us to have sustainable coffee production, we have to attract young people while their parents are still there to train them,” stressed Barigye. 

The government has extension programmes but it is overwhelmed so individual companies provide these services. Companies like Mountain Harvest, Endiro Coffee and Masha Coffee, with the support of the UCDA, are teaching Ugandans – both young and old – on all facets of the coffee industry: from proper farming techniques to elevate quality and improved processing and storage methods, to better record keeping, microfinancing, quality control, and how to cup, as well as training young men and women to be baristas. 

Coffee cupping at Mountain Harvest Coffee

Mountain Harvest selects the top 20 students from a local university each year to be trained in agronomy and microfinance. After six months of training and work, it offers permanent positions to the top achievers among those students. Another programme is its ‘Professional Pickers’, which hires local youth for assistance during the harvest and to do other tasks the remainder of the year. 

Ugandan officials and private sector companies realise, however, that the key to growing Uganda’s coffee industry, is through women. Women in Uganda, as in many coffee (and tea for that matter) producing countries, have not had a ‘seat at the table’. Women have long been heavily involved in the labour aspect of coffee production (picking and sorting for example) but have not had the opportunities for training and education or been involved with business transactions because of conflicting familial activities. 

Endiro Coffee and Masha Coffee are both female-owned and operated companies and work with women producers — training them in all segments of coffee production, hiring them, and of course, sourcing coffee from them. Mountain Harvest also taps women to be its team leaders (most farms are still owned by men) so they are also involved on the business side. 

“We have found that when the women handle the money, there is more for the children for clothing and school items, for food and savings,” said Millie Drijaru, head of coffee, Endiro Coffee. Both Barigye and Sylvia Achebet, executive director of Masha Coffee echo the sentiment. 

Endiro Coffee was founded in Kampala in 2012 by Gloria Katusiime as a café to provide employment opportunities to Ugandan youths. In 2014, Endiro switched from buying roasted coffee to sourcing green coffee directly from Ugandan farmers, paying them a premium for their high quality beans. It partnered with a roaster in Kampala for its blends. 

Endiro started with 50 farmers that formed the Endiro Growers Bukalasi Women’s Group, which has now grown to a network of more than 500 farmers across four growers groups throughout Uganda. Endiro offers training and support, and in return is receiving higher quality coffee and greater yields, which allows it to offer farmers better prices, thereby improving their livelihoods. Endiro Coffee, which received its B Corp certification in 2019, now operates 14 coffee shops in Uganda, one in Kenya and one in Aurora, Illinois. It plans to open its own roastery in Uganda this year. 

Kween-based Masha Coffee buys coffee cherries from a network of nearly 1,000 female-led farms –ranging in elevation from 1,800 to 2,400 meters above sea level – in the Kween, Kapchorwa and Bukwo districts. Masha sends field officers to train local farmers in best practices multiple times throughout the year. Trainers offer guidance on agronomy methods from planting seedlings to soil management to harvesting, etc, and said technical manager, Eunice Chekaptui, “how to be environmentally friendly,” – all to ensure a consistent supply, which benefits both Masha Coffee and the farmers. Masha Coffee also hires local youths to assist with production and processing in Kween. 

Endiro Coffee’s shop in Sipi Falls at Lacam Lodge

Masha Coffee has begun shipping roasted coffee to wholesale customers internationally and is exploring distribution opportunities in other countries, including the United States. The coffees Masha processes in Kween are carried in parchment to facilities in Mbale for hulling, and then to Kampala for roasting and packaging. Having to haul the coffee to so many different facilities and towns is costing Masha “time, money and security,” said Achebet, noting her dream would be “to have everything done here.” She said that having everything done in one place would reduce risks. First up would be purchasing a huller, with roasting being the final phase of the plan. 

Joining forces to meet demand 

Along with 16 other Uganda companies, Masha Coffee is a member of the Coffee Investment Consortium of Uganda (CICU), a Ugandan trade group that shares resources and connections to meet international demand. 

By collaborating to deliver higher volumes of higher quality Uganda coffee on the global market, the CICU’s mission is to attract investments specifically to cover expenses and the cost of exporting. Nelson Tugume, CEO of Inspire Africa and chairman of the CICU, said there is no export financing, no available or product-oriented credit. “Coffee is different from other commodities like bananas, from a manufacturing and housing [perspective], therefore you need a particular [type] of financing.” 

PACEID is consulting with financial groups and institutions, including lenders, equity funds, foundations and the Uganda Bankers’ Association to develop an export credit fund that will provide affordable financing for producers of coffee and other products. And while many are hopeful such a fund will be established and available soon, the CICU believes time is of the essence. “[International] buyers are saying they want to buy the coffee directly, [but are asking] ‘do you have what it takes?’,” said Tugume. He shared that Uganda needs to create a better environment for investors to bring in the financing. “In terms of production, the farmers can manage it, if you give them a better price. They can manage it at the production level, [but the difficulty] is in the market.” 

The UCDA, along with Mountain Harvest Coffee, Endiro Coffee, Masha Coffee and other CICU members firmly believe that as more companies start producing higher quality, Uganda’s profile will be elevated. “The market is going to know Uganda as an origin,” said Barigye, “and it’s going to appreciate Uganda as an origin because we have great coffees.” 

•  Vanessa L Facenda joined T&CTJ in 2012 as editor. She was previously editor of Retail Merchandiser and has written for a variety of magazines including Consumer Reports, Brandweek, Adweek, Hollywood Reporter, and Specialty Food Magazine, among many others. She may be reached at: vanessa@bellpublishing.com. 

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Miracle on N 6th Street (available in 12 oz. bags and in a stocking-ready Instant Coffee format) features notes of orange, honey, and cranberry, capturing a festive spirit in each cosy sip. Miracle Blend’s updated 2023 packaging features glittery gold and green illustrations by @soupiestudios, encapsulating Brooklyn’s holiday spirit and the journey that Partners’ sustainably sourced coffee takes from origin to cup.

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Made using premium beans which are roasted and freeze dried, Little’s says it will get you as close to a cup of specialty coffee as possible from the comfort of home, for as little as 64p a cup. With flavours ranging from Rich Hazelnut and French Vanilla to spiced Cardamom Bun and Christmas Spirit, Little’s variety offers flavour without the hefty dose of sugar.

Half of millennials and Gen-Zs regularly buy flavoured coffee out of the home (*Attest survey, 2022) and 75% of all the coffee bought in stores is instant. Ridding coffee of instant shame, Little’s wants to hack your favourite coffee shop order with a flavour-packed, sugar free option, that’s pocket-friendly too.

The company is fresh from a new rebrand and winning two Great Taste awards this year (for Little’s Smooth Colombian instant coffee and Little’s Creamy Caramel coffee pods). Here for the autumn and winter months only, Little’s brand new Pumpkin Spice infused instant coffee offers spicy nutmeg, and warming cinnamon spice, alongside rich and smooth coffee.

Coming soon to complement the full Little’s range is Toffee Nut instant coffee; with notes of toasted almonds and sweet caramel, with a smooth pick-me-up.

Little’s flavour-infused coffee is vegan friendly, 4kcals per cup and contains no added sugar. Little’s is the first instant coffee in UK supermarkets to go 100% plastic free, you’ll find the coffee packaged in bright, UK-made glass jars with UK-made aluminium lids, for freshness.

Try your way through the whole range via the Little’s web shop or take your pick from the wide selection available from Sainsbury’s, Tesco, Waitrose, Amazon, Ocado, Selfridges & Co, Harvey Nichols Harrods, Booths, Whole Foods and Holland & Barrett.

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All of Partners’ rotating roster of Single Origin coffees are now packaged in the new cream bags. Partners’ Single Origin programme highlights the brand’s farm relationships and sustainable sourcing efforts. Maintaining strong relationships at origin allows Partners to offer blends with a consistent flavour profile year over year, while celebrating the growing and processing efforts of the brand’s producing and importing partners. Rotating Single Origins – featuring farm relationships from Colombia, Burundi, Brazil and more – are some of the brand’s bestsellers, while El Ramo (Partners’ mainstay Single Origin from Colombia) is Partners’ fourth best selling product overall.

The new packaging was first debuted on the company’s seasonal Block Party blend, which includes notes of strawberry, blueberry, and watermelon and can be served hot or cold. To celebrate Pride, Partners is donating USD $1 for every Block Party bag sold during the month of June to The Center, a West Village-based organisation offering a spectrum of programmes for New York City’s LGBTQ+ community.

Block Party is now also available as an Instant Coffee. With notes of orange, cranberry and honey, the instant coffee sachets can be made hot or cold and are ideal on-the-go.

Partners ships nationwide, is available on Amazon, Skimlinks + ShareASale, and at one of the brand’s five NYC cafes.

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Perhaps more than decaf coffee, instant coffee has the most stigma associated with it as consumers in many global markets perceive the quality to be low. And yet, instant coffee accounts for 25 percent of the coffee consumed in the world, with consumption growing at about 2 percent annually. In Brazil, instant coffee accounts for 5 percent of the total coffee consumed in the country, with consumption growing at an average of 3.5 percent per year since 2016.

The International Coffee Organization (ICO) stated in its March 2023 report that total exports of soluble coffee increased by 5.8 percent in February 2023 to 0.92 million bags from 0.87 million bags in February 2022. In the first five months of coffee year 2022/23, a total of 4.59 million bags of soluble coffee were exported, representing a decrease of 11.2 percent from the 5.09 million bags exported in the prior-year period. Soluble coffee’s share in the total exports of all forms of coffee was 10.2 percent (measured on a moving 12-month average) in February 2023, up from 10.1 percent in February 2022.

Aside from being the largest coffee producer, Brazil is also the largest exporter of soluble coffee, shipping 0.3 million bags in February 2023, per the ICO. Brazil’s instant coffee sector has incorporated new technologies and expanded its industrial capacity to help maintain its leading global position. Brazil exports soluble coffee to 100 countries, exceeding four million bags every year.

Nonetheless, the opinion of instant coffee in many major coffee-consuming markets remains low. The Brazilian Soluble Coffee Industry Association, or ABICS, is working to alter the perception of instant coffee. In November 2022, during Brazil International Coffee Week (SIC – Semana Internacional do Café), ABICS, in cooperation with the Institute of Food Technology (ITAL), announced the launch of a new methodology for quality assessment that proposes a sensory lexicon and quality grades for instant coffees.

The development of this new methodology for soluble, which uses contemporary sensory science, began in 2019 with the participation of experts from all instant coffee companies operating in Brazil as well as domestic and international consultants, using the main instant brands in the Brazilian market and abroad. The methodology, the first of its kind, assesses quality by its attributes and intensity — not by scores. This concept enables consumers to select coffees according to their preferences, including the methods of consumption. That is, consumers may choose which instant coffees are best suited for black coffee, with milk/dairy alternatives, cappuccinos, beverages or gastronomy (cooking, baking, etc.).

The need for instant coffee quality assessment

Any coffee may be turned into instant coffee, yet the soluble process itself, noted ABICS researchers, may add another layer of quality as it modifies to a certain extent the raw material flavour — that is, sometimes a strong over-extracted coffee flavour may be imparted, while other times, the flavour of the raw material may be preserved. Thus, the range of qualities for instant coffee is quite wide, and ABICS believes that the value and price of these products should vary accordingly.

However, as ABICS states in its recently released white paper, Quality Assessment of Instant Coffee: A Sensory Science Development, while roasted whole bean and ground coffee count with globally recognised grading systems, such as the Specialty Coffee Association (SCA) Cupping Protocol, instant coffee products have lacked a system to assess their quality and display it to consumers transparently. Per the report, “for that reason, consumers struggle to understand why they should pay price premiums for certain types of instant coffee. The instant coffee category has not effectively communicated to consumers about the quality diversity of instant coffees, how quality ties to the flavour they should expect and why it is fair to pay premiums for high quality.”

Coffee quality has long been assessed by expert, well-trained tasters – coffee cuppers – who grade coffee based on their appreciation of quality. However, assessment can vary greatly because there is no consensus about the level desirability or undesirability of an attribute. For example, a ‘citrus’ flavour may be positive to some, but could be negative to others, which directly impacts the coffee they purchase.

The reasoning behind the new methodology, according to ABICS, is that if consensus is achieved around the desirability or undesirability of a given attribute, it is possible to bypass the need for affective judgement by a taster and grade the quality of instant coffee based on intensity of several desirable or undesirable attributes. Therefore, grading would now be the objective of assessment, as the quality score is no longer the product of an effective assessment, rather, it is the result of the presence and intensity of several desirable or undesirable attributes in the coffee. ABICS researchers said this would allow coffee tasters to act as descriptive tasters, rating the intensity of several flavour attributes, and the score or the grade of the coffee given because of the ‘desirability weights’ of such attributes.

Furthermore, the researchers explained that applying the ‘descriptive based’ quality grading to instant has multiple advantages:

• it shows there is consensus among the instant coffee industry about what attributes are more desirable than others;
• it shows modern sensory science tools may be applied to the instant coffee category to stimulate transparent product differentiation, and
• it endows the instant coffee category with a language to speak to consumers about flavour and quality in a way they will understand.

Eliana Relvas, of ABICS, who was one of the lead developers of the methodology, said that the levels are not about quality, rather, how you apply it. “This is all for consumers — we want to communicate the descriptors to consumers to help remove the prejudice of instant coffee,” she said at the unveiling of the new methodology, adding, the attributes apply to everyone — some may like chocolatey, some nutty, some fruity, etc. It’s not about the quality, it is about the descriptors.”

The first step towards creating a descriptive-based system for instant coffee was to identify key flavour attributes in instant coffee. The second step was to identify the links between each of the key flavour attributes and perceived quality to create a ‘desirability’ weight of each attribute. The third step is to propose a testing and grading method for instant coffees, based on the intensity of key flavour attributes.

There are three category descriptors: Excelence, Premium and Classic. “ABICS decided to rename the categories so as not to imply that one category is better than the other,” said Fábio Sato, president of ABICS. (At the launch of the methodology, the category descriptor names were excellent, differentiated and conventional.)

Dr Aline Garcia of the Institute of Food Technology (ITAL), who was the scientific researcher for the new methodology, reiterated that while the methodology has some relationship to qualities, “it is really about the descriptors.”

Current and next steps

The new methodology is currently for the Brazilian market only but ABICS said it will be offered to other countries as the descriptive aspects of the system could be adapted by global organisations. There is room for growth with the methodology because the descriptors/attributes are terms that consumers understand,” said Relvas.

Six months after the launch of the new instant coffee quality assessment methodology, Sato said it is not yet fully rolled out in Brazil. ABICS is about to start training specialists in the varied Brazilian coffee industries (those who did not participate in the creation of the protocol). “We believe that it is very important that all specialists of Brazilian industries are aligned and trained on the methodology and adopt it in their respective companies.”

Sato said that ABICS together with its associates, who are present in the market with their respective brands, are now working on a project to communicate to consumers the main attributes and applications according to the methodology, by placing a quality seal on the packages.

If successful in Brazil, this new system for assessing instant coffee does have the potential to be a game changer for international soluble markets. Although ABICS has not yet defined which will be the first international market to be approached, Sato shared that the association is “in contact with some associations and entities to discuss opportunities to introduce the protocol.”

• Vanessa L Facenda joined T&CTJ in 2012 as editor. She was previously editor of Retail Merchandiser and has written for a variety of magazines including Consumer Reports, Brandweek, Adweek, Hollywood Reporter, and Specialty Food Magazine, among many others. She may be reached at: vanessa@bellpublishing.com.

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“When we started Waka, more than three years ago, we tried to bring the instant revolution to the United States,” said founder and CEO of Waka Coffee, David Kovaleski, explaining that the company’s ambitions are to change consumers’ perception of instant coffee and tea. In the US, where Kovaleski noted that “instant coffee is perceived as your grandma’s coffee,” Waka has already seen growth in the instant market, with its own sales increasing four to five-fold since before the pandemic.

Kovaleski said its winning secret has been to augment the US coffee market rather than to upheave it, “We are never saying to our customers: ditch your coffee maker, ditch your ritual, we say complement it.” He insisted that customers can still enjoy their rituals of grinding their coffee beans, steeping their tea, but Waka comes into its own for on-the-go beverages or times in the day when the ritual isn’t quite so significant. “A lot of companies tell you: we are better, choose only us. We’re saying we are better than any other instant coffee out there and we are better coffee for preparation, for ease of use but it doesn’t necessarily mean that you need only instant coffee always.”

Distinguishing its instant

The quality of Waka’s instant coffee is something Kovaleski believes sets it apart in the market, by freeze-drying its 100 per cent Arabica bean coffee. “Most traditional instant coffee, especially in the US, use Robusta beans and spray-dry their coffee, that’s why you have this bitter aftertaste. Our instant coffee is made from a higher end coffee bean and is processed in a more delicate way, so it preserves more of the aroma and flavours of the beans,” he said.

Waka’s instant tea is also made from 100 per cent real tea leaves which are brewed into a super concentrated liquid with cold water rather than hot to preserve the flavours and aromas. It is then spray-dried to evaporate the thick liquid into a concentrated powder which dissolves straight back into regular tea when water is added.

David Kovalevski, founder and CEO of Waka Coffee & Tea. Image: Waka Coffee & Tea

Beginning only with instant coffee, Waka introduced a single SKU of instant tea as an ‘add-on product’, which grew organically into its own category. The pandemic played a large role in this growth, for both instant tea and coffee. Social media trends such as whipped Dalgona coffee, health shakes and recipes requiring instant tea dramatically lifted Waka from a start-up business, to having its inventory sold out in a week. “A lot of people in the US were looking for ease and convenience when the pandemic hit. They were now working from home more and were caught off guard without coffee makers,” Kovaleski commented, adding, “When you want to have a coffee break when you work from home, it’s a much easier product.” He noted that the US instant coffee market grew by 30 per cent during the [initial] Covid-19 lockdown.

The pandemic was a driving force of this interesting shift in coffee habits with both US and UK consumers. As Kovaleski revealed, instant coffee was unpopular in the US before the pandemic, but the newfound necessity of it during the lockdowns and homeworking allowed many mindsets to be changed. However, the market in the United Kingdom is very different. Instant coffee was mainstream before the pandemic, but then people missed their coffee shop visits and replicated that routine in their own homes by investing in their own coffee machines and making the switch away from instant coffee.

Navigating new markets

Walnut, California-based Waka’s products are available in the US online and in retail stores. It ships its products internationally via iHerb to 165 countries, including the UK. Navigating the contrasting UK and US markets is a challenge Waka is looking forward to confronting head on as the business grows.

“In the US we are pretty much starting afresh, and we need to convince consumers that our product isn’t your old school instant coffee,” shared Kovaleski. “So, in that regard it’s harder because we still need to do the education, but it’s also easier because for them we are new products. However, in the UK it’s easier on the one hand because instant coffee is already well perceived, but on the other, it’s harder because people already know what instant coffee is so they’re judging us a bit more.”

Waka’s instant coffee comes in a variety of formats. Image: Waka Coffee & Tea

The cultural disparity between UK and US consumers is of course also present in the tea market. For Brits, tea is hugely cultural and ritualistic, and the prospect of instant tea is almost sacrilegious. The process of putting on a kettle of water to boil, brewing the tea and memorising everyone’s specific milk and sugar requirements is not something that would be given up easily by Brits. However, Kovaleski feels that there is a lot Waka can bring to the table. “There are two things, first is useability, and second is actual functionality.”

He said that instant tea’s useability exceeds that of tea because it can be brewed cold as well as hot, a huge benefit for those wanting to make iced tea. It is also significantly more concentrated so a much smaller quantity is needed—only a quarter of a teaspoon per serving, with each bag containing 200 servings, and retailing at USD $14.99 per bag, makes it highly economical, and cheaper than a tea bag. It also has a longer shelf life than tea bags, which sit at between six and twelve months, compared to Waka tea at about three years in its resealable bags.

In terms of functionality, Kovaleski said that Waka’s tea is much more eco-friendly. “You don’t have tea bags; you don’t have waste.” Many other tea companies will use bleached tea bags, many of which also contain plastic that poses the risk of microplastic contamination to both the body and the environment.

Waka’s instant tea experienced strong
sales growth during the pandemic. Image: Waka Coffee & Tea

Waka perpetuates its sustainability principles throughout the rest of its company practices too. Kovaleski explained that in terms of sourcing, it works only with coffee and tea suppliers that it knows are adhering to its sustainability values. Its packaging is all recyclable and made from recycled content and any paper that is used is certified by the Safe Forestry Initiative. Waka ensures its packaging is as compact and light as possible to limit its carbon footprint and it donates to support clean water initiatives in 26 countries, as well as managing its own Add Water, Give Water programme which is donated to on a rolling basis.

Yet there is always more to be done. “Our goal, as technology evolves and more packaging solutions become available, is to offer our customers even more eco-friendly solutions. We are all about less mess, less waste in how you make your coffee and tea, so we also want to make sure that this is how we deliver our products as well,” said Kovaleski.

Planning Ahead

As a relatively new company still, Waka is of course looking to the future, not just with its sustainability but with its future business plans. At the end of 2021, it received a $725k investment infusion, which it has already begun to use, and there are plans to utilise it further, alongside raising additional funds.

“We are going to double our SKUs of instant coffee, and we are going to launch light and dark roast coffee from Ethiopia and medium roast from Papua New Guinea in instant coffee,” shared Kovaleski.“We are rebranding, and we have launched new SKUs, new packaging types, and are going to change all of our websites; they’re going to look even more approachable and allow us to put our name out there in a more professional way.”

Reiterating the company’s desire to change the perception and demographic of instant coffee consumers, Kovaleski said Waka’s new packaging and website will look to encourage this evolution by being more colourful and designed. “All of our branding is much more approachable, young, inviting nothing like your old school instant coffee.”

Waka began rolling out a new line of instant flavoured teas in April starting with a peach-flavoured and a lemon-flavoured green tea. Image: Waka Coffee & Tea

Waka also began launching a new line of flavoured teas at the end of April, beginning with a peach-flavoured instant green tea, which will shortly be followed by a lemon variety. “All our flavourings are made from natural ingredients with no added sugar and are non-sweetened; there’s nothing like that in the market,” said Kovaleski noting that most people are accustomed to instant tea from the current two or three players in the industry, “which all have a bunch of sugar, additives and preservatives so ours is just natural flavours mixed with natural tea.” He also revealed that flavoured coffee is in the works.

Waka invests a lot in Intellectual Property trademarks that relate to its proprietary instant process as well as R&D. With the US retail market share of instant coffee at $760 million per annum, and instant tea at $260 million (per IRI Total US Multi Outlet report for the 52 weeks ending 28 November 2021), the instant industry continues to grow with Waka firmly in its saddle.

• Kathryn Brand joined Bell Publishing as an editorial assistant at the beginning of 2022 after graduating from the University of East Anglia with a degree in English Literature and Creative Writing. She may be reached at: kathryn@bellpublishing.com.

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There are three flavours to choose from: 

Instant Microground Colombian Blend: Colombian beans are used to create this chocolate-caramel-nut flavour profile. With a soft and nutty richness, this balanced coffee is an attractive blend that finishes with a calm acidity.

Instant Microground Honey Coffee: Kilimanjaro premium coffee beans present a smooth texture with hints of blackcurrent. Real honey adds a sweetness that overlaps with the richness of the coffee to define a delicious taste.

Instant Microground Caramel Mocha: Belgian chocolate and caramel melted together with hazelnut. Dissolve it in hot milk and it will become a creamy café mocha.

Wild Society instant coffee is currently only available online at wildsocietycoffee.com. The Honey coffee comes in a pack of six for $19.95, Carmel Mocha a pack of three for $15.95 and Columbian a pack of 12 for $24.95. The collection is available for a limited time price of $49.95. 

20% of all profits from both the Wild Society coffee and apparel go directly to actionable conservation projects in North America. For more information on Wild Society Coffee, its products, and its conservation strategy visit www.wildsocietycoffee.com.

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Founded in late 2018 by entrepreneur David Kovalevski, Waka is on a mission to place its mark on the instant coffee and tea categories through better quality products, more eco-friendly packaging, and improved flavours. The company has become one of the most recognised newcomers in the instant coffee and instant tea categories and one of the categories’ best sellers on Amazon, according to the company. In addition, the brand recently expanded into physical retail with Central Market in Texas and launched internationally with iHerb.

“While instant coffee remains very popular around the world, most consumers in the U.S. have only interacted with legacy brands in the space that often pale in comparison to large specialty and premium coffee retailers. This presents an incredible opportunity for Waka to create a strong connection with consumers who are looking for a viable option in the instant coffee and tea categories, and we are already seeing massive spikes in interest and adoption for home, office, and on-the-go,” said founder David Kovalevski. “Preferences are shifting as new and younger demographics try instant coffee and tea products for the first time due to viral social media trends like whipped coffee and loaded teas, both of which use either instant coffee or instant tea. We are inspired by the potential application of our products and are encouraged by our consumer survey findings showing a willingness to try Waka instant products vs. more traditional brands.”

Several CPG veterans and marketing leaders participated in the pre-seed round, including former Starbucks and PepsiCo executives, Joe Canterbury and Craig Musgrove, who both joined Waka as board advisors, as well as Bee Cave Capital, Chaucer Global, Scott Jensen (founder and CEO at Rhythm Superfoods), Mark Turner (CEO at HeatGen), Steven Kalifowitz (chief marketing officer at Crypto.com), and Sunil Desai (head of global brand marketing at Shopify).

“Coming from one of the biggest coffee companies in the world, I believe Waka has all the right ingredients and momentum to become one of the leaders in the instant space. I couldn’t be more excited to support them on their journey,” added Canterbury.

In addition to its fundraise, Waka is releasing three new instant coffee roasts and origins: Ethiopian Dark Roast, Ethiopian Light Roast and Papua New Guinean Medium Roast. All products will have single-serve and bulk bag options and will become available to order across all of Waka’s online sales channels by the end of March.

Waka is also unveiling new brand identity and packaging. “Our new design is playful, simple and approachable – just like the brand we are building,” concluded Kovalevski.

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As retail sales for instant coffee rose by nearly $50 million in the US in 2020 (per Mintel; Coffee and RTD Coffee: Incl Impact of Covid-19, US July 2020), its popularity is growing in a time when consumer consumption habits have drastically changed. More time at home doesn’t necessarily equate to more time in daily routines as many look for a convenient and fast single-serve coffee option. Through a cold manufactured process that preserves essential aromas and flavours, plus the inclusion of finely ground coffee to enhance the taste, illy Instant Coffee delivers the richness, complexity, smoothness, and balance of a traditionally prepared illy coffee.

“illy Instant Coffee has been loved throughout Europe and Asia for years, and we are now delighted to bring it to America as yet another convenient way to enjoy all that our legendary Arabica blend delivers to the cup,” said Massimiliano Pogliani, CEO of Trieste, Italy-based illycaffè. “This is an instant coffee that stands apart in offering beautifully balanced taste and fragrant aromas, and the only instant coffee that meets the standards that we demand, and our loyal customers expect and deserve.”

illy Instant Coffee is packaged in a slim 95-gram soft can, ideal for all coffee drinking experiences, from home to office or travel. It is available exclusively through illy’s e-shop – www.illy.com and in illycaffè locations and shops for a retail price of USD $9.00 (where those passionate about the distinct taste of illy coffee can earn rewards and exclusive benefits through the new illy Lovers loyalty programme.)

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The new functional coffee, available now for white labelling, will attract multiple coffee-drinking demographics, according to Phenolaeis. Industry testing of PFE in coffee has reportedly resulted in overwhelmingly positive feedback. Short runs are now available for companies to test their consumer appeal for themselves.

PFE is derived from the oil palm fruit using solvent-free, minimally processed handling. This water-soluble, non-GMO plant complex is composed of at least five natural polyphenols, fibers, carbohydrates and protein. Its soluble fibre is a carrier of various bioactive components.

Research studies have shown that PFE activates a wide range of antioxidant pathways and has the potential to improve wellness. Antioxidant pathways are known to support the immune system, cardiovascular and cognitive health.

After 15 years in development, PFE is now sustainably produced in Mexico using production methods that respect the environment, wildlife and people. It is fully traceable from soil to final product.

Adding PFE to coffee adds mind and body benefits beyond better overall taste, according to Phenolaeis. Some of the benefits include:

• Enhanced nutrition: PFE adds to already-good-for-you coffee with antioxidants, water-soluble polyphenols and shikimic acid.
• Better mouthfeel: Adding PFE to coffee minimises astringency and improves mouthfeel. There’s a noticeable increase in richness and boldness while smoothing the flavour, according to Phenolaeis, and bitter notes are diminished.
• Easy to use: PFE is fully incorporated into the coffee crystal formulation developed between Phenolaeis and Cafesca. There’s nothing to be shaken or that needs to be added.
• Stevia synergy: For coffees sweetened with stevia, PFE works well, rounding out the metallic and/or licorice aftertaste.

The new functional coffee in a freeze-dried presentation contains 5% PFE, the recommended dosage to ensure each serving delivers the PFE health benefits. Here are some possibilities for its use, according to Phenolaeis:

• Immediate white labeling opportunities are available. Functional PFE coffee is suitable for glass bottle packaging as well as single servings, stick packs, box, bags and sachets. PFE can also be mixed in roasted and ground coffee (regular and decaf) as well as liquid.
• Flavours, such as chocolate, can easily be blended into the base formula crystals without changing their appearance.
• Additional functional ingredients, such as fibre, can also be blended into the base formula crystals without changing their appearance.
• Cream and other liquids can also be incorporated.

For more information, email: contact@phenolaeis.com.

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Instant coffee in the Third Wave era isn’t exactly new — it’s been around for a few years now, but recently sales have soared because of the pandemic, according to Swift Cup founder Nate Kaiser. “Interest and enthusiasm for specialty-grade instant coffee continues to grow as the quality gets better and better and as it becomes more accessible. Our sales have increased substantially in the pandemic with so many people brewing coffee at home instead of getting it in cafés or at their workplaces,” said Kaiser.

“If you would have told me five years ago that our company would create an instant coffee line, I wouldn’t have believed you,” shared Ritual Coffee founder, Eileen Rinaldi. “Looking back on it now, it was unheard of that half of my suitcase was coffee. I couldn’t stand to go on vacation or travel for work and be forced to drink terrible coffee in airports, hotels and beyond, and many people would express a similar sentiment. When we found the opportunity to create our brand of instant coffee, we jumped on it,” Rinaldi said.

“Of course, none of us are traveling frequently now due to the Covid-19 pandemic, however, it’s a lifesaver in the mornings as I juggle caring for my two young children and Zoom meetings,” she explained, adding, “I do dream of taking it with me on a magical vacation when travel is safe.”

Ritual’s long-time green coffee buyer and specialty coffee expert, Aaron Van der Groen, said, “We’re beginning to understand which whole bean coffees translate best into instant coffee.” He said that the first coffee in the new instant coffee line-up is one of Ritual’s favourites and is grown by small shareholder producers at the Hama Cooperative in Ethiopia, a relationship that Ritual has been fostering for ten years now. “It has a really interesting flavour profile that reminds me of sweet watermelon and juicy ripe summer peaches, and it has a nice, delicate oolong tea finish,” said Van der Groen.

Ritual Instant Coffee’s new five-pack comes in an eco-friendly sachet and retails for $19.99. This new line is available at Ritual’s four Bay Area cafés, at Whole Foods stores in Northern California and online for nationwide shipping.

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Another new trend is making Dalgona coffee or whipped coffee. Actually, the trend is not only making the coffee concoction at home, which calls for only four ingredients, but then posting “your creation” via video or picture on Instagram or TikTok because of its aesthetically pleasing appearance. Hence, its “’Gram-worthy look” and easy recipe led the coffee beverage to go viral. I had never heard of Dalgona coffee until it started popping up on several of my news feeds (even People Magazine and the TodayShow.com have reported on it and explained how to make it).

According to Elite Daily, TikTok creator @iamhannahcho appeared to kick off the trend in March by sharing a recipe for whipped coffee.

Apparently, the coffee originated in South Korea and is called Dalgona coffee because of its similarity to a popular candy there, toffee dalgona (I have no idea if “Dalgona” should be capitalized or lowercase because I’ve seen it both ways). As previously mentioned, the coffee requires only four ingredients: instant coffee, sugar, water and milk (any kind will suffice: whole, skim, oat, almond, etc.). First combine equal parts of instant coffee, sugar and boiling water, then whip with a hand blender or whisk until frothy — the consistency of whipped cream or meringue. Then simply spoon atop a glass or mug of milk — hot or cold. You may drink as is or blend it.

Given the craze, the simplicity and since I had all the ingredients (I’m not an instant coffee drinker but I keep a couple of sticks/pouches on hand for baking purposes), I decided to try it. For a single serving, I mixed two tablespoons of instant coffee with less than two tablespoons of sugar (I do not typically use any sweetener in my coffee) and two tablespoons of boiling water and then whisked the mixture by hand for about three or four minutes until soft (yet slightly stiff) peaks formed. I placed the whipped topping atop cold skim milk and then blended gently with a reusable straw.

I recommend blending the topping into the milk, otherwise it will be just a glass of milk followed by the topping, which I found to be not as desirable on its own. As someone who does not drink instant coffee, I was taken aback by how strong and bitter the coffee was, even blended – and the instant coffee taste lingered for quite a long time. In retrospect, I should have used more sugar to cut the bitterness. Additionally, a higher quality instant coffee would likely improve the taste.

While it’s not “my cuppa joe,” I understand the appeal of Dalgona coffee. It’s easy, fun to make and visually appealing. And after stay-at-home directives are lifted and people are entertaining again, homemade Dalgona coffee would be something unique to offer guests (who are not coffee aficionados).

Since first learning about Dalgona coffee, I have come across other articles (but not with the popularity or visual appeal of Dalgona coffee), with suggestions of other drinks to make with instant coffee once “you’ve mastered Dalgona coffee.” Will these new at-home coffee trends boost sales of instant coffee?

Coffee has not been one of the hard-to-find items during the Covid-19 pandemic. And here in the US, instant coffee is not a popular format. However, according to its new report, The Impact of Coronavirus on Hot Drinks, Euromonitor International reveals that the availability of instant coffee might be affected during this period (globally). “Fresh coffee is generally not seeing high rates of panic buying given its natural expiration. Instant coffee, as it is more shelf stable, has been more affected and will probably see bigger declines in sales later, given how well stocked many consumers are now,” noted Matthew Barry, senior beverages analyst, in the report.

However, depending on how long people are quarantined and the visual and potential viral appeal of coffee drinks, it will be interesting to see what may happen in the instant coffee sector.

The post Is Dalgona coffee just a quarantine craze? appeared first on Tea & Coffee Trade Journal.

Carte Noire Classique (Roast & Ground)

A medium roast, made from 100% pure arabica with undertones of caramel. Carte Noire says its Classique is ideal for cafetières of filter coffee machines, and embodies the authentic taste of French coffee.

Carte Noire Classique (Instant)

A blend of Arabica and Robusta with a rich aroma. For those who want high quality coffee but are short on time. Carte Noire’s instant range also includes a decaf variant.

Carte Noire Classique’s arabica beans undergo extensive selection by Carte Noire’s French master roasters.

The roasting process is unique, intricate and precise and is one that has been handed down through its French master roasters for years; Carte Noire states that using a combination of hot and cold water helps to capture the aromas and flavours which create Carte Noire’s richness and smooth taste.

The Carte Noire Classique range includes:

• Carte Noire Classique Instant 100g (available at Sainsburys, Ocado, Morrisons, Waitrose and Tesco) RRP: £3.99
• Carte Noire Classique Instant 200g (Sainsburys, Morrisons, Ocado) RRP: £7
• Carte Noire Décaféiné Instant 100g (Waitrose, Ocado, Sainsburys) RRP: £3.99
• Carte Noire Classique Roast & Ground 250g (Waitrose, Ocado and Sainsburys) RRP: £3.49

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The new range consists of Medium Roast and Dark Roast coffees, as well as a variety of coffee beverages and a tea latte.

From February 2020 onwards, Nestlé will introduce the new range of Starbucks premium instant coffee globally in markets including the UK, Ireland, Brazil, Chile, Mexico, Australia, New Zealand, Greater China (Mainland China, Hong Kong and Taiwan), Japan, Malaysia, Singapore, Thailand, and South Africa.

The new range of Starbucks premium instant coffee is the latest co-developed by Nestlé and Starbucks under the global coffee alliance, which in the last year has brought a broad range of new offerings to more than 40 markets.

“The continued strong collaboration between Starbucks and Nestlé enabled us to move at speed and to expand the Starbucks brand into the instant coffee segment. We are delighted to keep leveraging our coffee expertise to create new experiences for consumers,” said David Rennie, deputy executive vice president, head of Nestlé Coffee Brands.

“The instant coffee segment is growing fast globally. With the launch of Starbucks premium instant coffee, we have a new range that resonates with Starbucks consumers and will strengthen our leading position.”

John Culver, group president at Starbucks International, channel development and global coffee and tea, said: “We’re very excited to introduce our high-quality Starbucks coffees in a premium soluble format for customers to enjoy.

“The speed in which this innovation came to life is an example of the power of our alliance as we further extend the global reach of Starbucks for our customers and create long-term value for both companies.”

The Medium Roast is a smooth and balanced Latin American coffee with notes of milk chocolate and nuts. The Dark Roast is a fuller-bodied Latin American coffee with a sweet roast flavour and notes of dark chocolate.

The new coffee beverages and tea latte are directly inspired by signature Starbucks beverages, available in Cappuccino, Caffè Latte, Caffè Mocha, Caramel Latte, and Vanilla Latte, as well as tea-based Matcha latte.

All products use ethically sourced C.A.F.E. Practices arabica beans that are served in Starbucks coffeehouses.

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Mostra’s Guatemala Bella Carmona Peaberry Instant Coffee was developed by a San Diego-based specialty coffee shop and offers notes of milk chocolate, caramel, toasted almond and pear which can be enjoyed brewed hot or cold.

“Life’s busy. Sometimes we don’t have time to grind, brew, and pour a cup of coffee before running out the door,” said Mostra co-founder Jelynn Malone. “That’s why we’re looking for ways to streamline your cup, from working on an app for pre-ordering drinks to creating the first instant coffee to truly offer instant gratification.”

Mostra’s instant coffee will also be available in the brand’s new 4S Ranch location in San Diego, CA at the end of the month, where you can also experience Mostra’s Mavam performance espresso machine.

In addition to the San Diego store, Mostra also has plans to open shops in San Francisco, New York and Manila.

Every purchase helps Mostra increase economic opportunities in the Philippines while putting its once thriving coffee industry back on the map—an act driven in honor of their Filipino heritage.

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Made using the west coast’s largest sublimation unit (best described as a giant vacuum chamber) Nutrient uses all-natural, 100% Colombian Arabica coffee and each portion contains half the recommended daily serving of 13 essential vitamins – two cups a day provides all the vitamins one needs. Taglined as “coffee beyond caffeine,” Vitamin Coffee can be served either hot and cold.

“People of all lifestyles drink coffee –– from the busy office associate to the relaxed camping enthusiast,” said Dana Beck, chief operating officer. “What if drinking two cups of coffee per day gave you all of the daily vitamins you need to not only stay alert but also perform at your best? That’s where Vitamin Coffee comes in.”

Nutrient uses precision manufacturing and individual ingredient dosing to ensure its products contain accurate and consistent nutrient ratios. Inside the company’s 100,000 square foot warehouse, food scientists eliminate much of the nutrient degradation that takes place in many cooked foods by avoiding temperatures higher than 180 degrees Fahrenheit.

“Seven years of research and development went into the proprietary recipes put to use in our facility, including Vitamin Coffee,” said Beck.

As a “functional drink” providing health benefits beyond basic nutrition, Vitamin Coffee naturally supports sustained energy, muscle repair, bone health, better moods, heart health and a strong immune system.

A 30-pack of Vitamin Coffee is available from nutrientfoods.com for $30.00.

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Carte Noire Intense joins the award-winning re-launched Carte Noire Classique range from Lavazza, building on the much-loved richness and flavour that Carte Noire has to offer, but with stronger flavour notes, an irresistible richness and a lingering aftertaste.

Made with a blend of arabica and robusta beans, Carte Noire Intense is a dark roast blend creating an even richer and intense character than the Classique variant – “ideal for those who prefer a strong and robust coffee to kickstart the day”.

Available in Tesco stores in the UK for a RRP of £3.99 a jar (100g).

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Launched in January 2016 with a vision to re-invent the way traditional instant coffee is made, Voilà uses specialty beans to create a clean, transparent and vibrant filter-style cup of coffee. Developed using its own processing technique, the coffee is brewed in large batches to a profile similar to a filter/drip coffee and then freeze dried into a crystallised form.

The partnership with Notes will see the two create a limited-edition specialty complex coffee, with beans from La Cuevita in Colombia. The pear flavours have been balanced with a crisp green apple acidity and floral green tea aroma, with a brown sugar sweetness.

Fabio Ferreira, co-founder, Notes Coffee said: “Here at Notes Coffee Roasters our goal has always been to deliver high quality, specialty coffee to our coffee-loving customers, wherever they find themselves – at a Notes coffee shop, at home or at the office. We were so excited when we heard about Voilà’s instant coffee technology and thrilled to be the first UK coffee roaster to partner with them. We can now offer our delicious, direct trade Colombian coffee – La Cuevita from Nariño, in a super-convenient form – just add hot water!  We are very proud of how this honey process coffee is tasting as an instant coffee.

“Our vision is to source coffee ethically – that means it is grown using organic methods, and is financially sustainable for our partner coffee farmers, so they can invest and grow with us. Working with Voilà do deliver specialty coffee in a new format is great news for coffee lovers, coffee farmers and coffee roasters too.”

Kent Sheridan, founder, Voilà, said: “Fabio hunted me down and made sure I tasted some of his recent coffees and I’m so glad I did. The La Cuevita ended up being one of my favourite Colombian coffees this year. As we’ve worked together to make this partnership happen, I’ve really fallen in love with Notes Coffee and their team. They’re fun to work with and continue to impress me with the high caliber coffees they bring to the table. You’ll find that this Colombia is exceptionally sweet with vibrant notes of green apple and pear. I can’t imagine anyone who wouldn’t fall in love with this coffee.”

Operators can source the limited edition Voilà and Notes Colombian collaboration from Notes Coffee – Trade Enquiries or Voila Coffee

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The $121 million design-build project added 150,000 square feet to the existing building, nearly doubling its original size to a new total of about 325,000 square feet.

Prompted by Starbucks growth and consumer demand, the expansion added six new whole bean roasters, allowing the facility to produce up to 146.8 million pounds of coffee per year at maximum capacity.

“Our biggest design improvement was implementing a unique flexibility layout and process that allows Starbucks to transfer product from any one of the plant’s unroasted coffee storage silos to roasted bean storage all the way through to any one of the plant’s packaging lines,” said Jason Goode, senior project engineer at Stellar, a design, engineering, construction and mechanical services firm who carried out the work.

Stellar also designed and installed provisions for two future packaging lines to accommodate continued growth.

The plant is the first company-owned facility in the world to produce Starbucks soluble products. The coffee roasted at the plant is used in Starbucks VIA Instant, as well as in the coffee base for Frappuccino blended beverages and many of the Starbucks bottled and canned beverages. The plant produces packaged coffee for Starbucks stores and retail locations in the Northeast and Southeast US.

“We were proud to once again partner with Starbucks and take this award-winning facility to the next level,” said Todd Allsup, vice president of sales for Stellar’s Food Group. “This is a state-of-the-art coffee plant unlike any other in the country, and it speaks to the Starbucks commitment to innovation, sustainability and delivering a high-quality product.”

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