In recent years, lavender has been rapidly building a fan base among coffee lovers around the world, and market players believe this trend is only just gaining traction.

Best known for its calming effects, lavender has historically been highly valued in herbal medicine for its health benefits, including antioxidant, anti-inflammatory and antibacterial properties. There is scientific evidence that lavender aromatherapy may help reduce stress, promote better sleep, lower blood pressure, and even relieve some pain. Research also shows that inhaling lavender can help reduce anxiety and depression.

The word lavender comes from the Latin word lavare, which means “to wash.” In many ancient cultures, including Greece, Persia, and Rome, lavender was believed to purify the body and mind. In Roman times, the blossoms were sold for about the same amount as a farm worker’s monthly salary. Fortunately, lavender is much more affordable today.

Tea & lavender: an ideal union

Over the years, this herb has gained a foothold in the tea industry, where it is appreciated for its pleasant taste and potential calming benefits. “Flowers are widely perceived to lift people’s moods and are also a popular choice of gift when trying to cheer someone up. Here is where floral teas can step in and raise their game in the mental wellbeing area,” said David Faulkner, associate director with Mintel Food & Drink.

According to Faulkner, in an increasingly chaotic world, relaxation is the top priority for tea drinkers. Already the leading category for stress and relaxation claims, tea is uniquely positioned to further develop this role in the coming years.

“Brands innovating around floral teas should actively target stress relief and good mood – the benefits commonly associated with ‘real’ flowers. Beyond ‘good night’, there is room for ‘good day’ mood-boosting teas.”

Tea is the leading category for innovation in this context. As estimated by Mintel, while Asia Pacific leads launch activity, remarkable growth can be seen in North America, where floral flavours doubled within the past five years.

The rise in popularity of lavender in the tea industry is absolutely in line with the existing trends of consumers becoming more health and wellness-focused, as well as the growing desire for more exotic flavours, especially among younger consumers, commented Niya Vatel, owner of Tea and I, a US-based tea company. She added that the general increase in the use of herbal and botanical ingredients is also contributing to the rising popularity of lavender.

Furthermore, “people are willing to pay a premium for a sensory experience and potential health benefits,” Vatel indicated. And perhaps more importantly in today’s world, lavender is now among the products that “ride the social media wave, being cherished by celebrities and influencers, which proves to be a catalyst for its booming popularity.

“We must also remember the influence of social media marketing. When lavender-infused beverages are showcased in visually appealing ‘Instagrammable’ ways, it can lead to faster widespread adoption,” Vatel said. What is additionally important, she continued, “is that the health benefits of lavender aren’t folklore: it’s backed by science, so it’s great for consumers looking for that reassurance and interest in organic, natural, clean-label products.”

A perfect blended paradox

While lavender has already become a common part of tea culture, it is still an emerging trend in the coffee industry.

Paul Rooke, executive director of the British Coffee Association, commented, “For several years, there has been innovation around the use of flavours and aromas in coffee, so it’s no surprise that lavender would be part of that development.”

In general, the rise in lavender’s popularity is partly linked to the young generation’s constant desire to experiment with flavours and tastes. “Coffee as a beverage readily lends itself to being combined with a wide range of different ingredients, and we see more of that as new generations of coffee drinkers explore these opportunities,” Rooke explained. “It is clear that the use of herbal and botanical ingredients as a part of that innovative exploration is fast becoming a staple part of the UK’s hot beverage scene.”

Analysts say that some customers may want to add lavender to their coffee, seeking a more balanced beverage. Coffee can make some people feel anxious and negatively impact their sleep, while lavender can calm and, in theory, counter those effects. Coffee companies are rushing to capitalise on the growing purple trend.

“We have noticed an increase in the request for lavender beverages,” said Megan Jackman, manager with Keweenaw Coffee Works. “Usually, lavender is a popular ingredient in the spring, and would mainly only show up on our spring seasonal menu. However, lavender has become so popular that we now offer lavender beverages as part of our ‘signature’ beverage menu, which is available year-round,” Jackman said.

The growth in popularity of lavender has become so evident that Keweenaw Coffee Works has also shifted to making its own lavender syrup in-house. “Because so many customers want lavender drinks, it is important that our lavender syrup is of high quality. A lot of the lavender-flavoured syrups available on the market have an artificial flavour or smell to them, so we made the decision over a year ago to make our own lavender syrup using lavender buds and simple syrup,” Jackman explained.

Gretchen Hashemi-Rad, beverage category manager for Caribou Coffee, has also observed a surge in consumer interest in lavender coffee. “In recent years we have noticed an increased demand for customisation, including the desire for plant-based milks.” She added that “this surge in popularity led us to the decision to offer free non-dairy customisation when ordering via the app. We also believe Gen Z and millennial customers are driving these beverage trends including lavender. The popularity of social networks and influencers has made a significant impact on these trends as well.”

Hannah Holmes, a spokesperson for flavours and ingredients supplier, Finlays, said the company “has certainly noticed a rise in lavender – and other floral flavours over the past few years.” She explained that several factors are driving its popularity, such as consumer demand for ‘adult’ soft beverages that offer an alternative to sweet carbonated soft drinks and alcoholic beverages. Holmes shared that lavender creates a more unconventional and sophisticated flavour profile, appealing to consumers seeking distinctive, artisanal and craft beverages.

“There’s also a health angle – as consumers typically associate lavender with relaxation and calming – as evidenced by its frequent usage in the health and beauty space in products such as bath soaks,” she said.

Additionally, the soft purple hue creates visual appeal, which is increasingly important for beverages gaining traction on social media, Holmes stated, adding that the new Starbucks Iced Lavender Cream Oatmilk Matcha is a great example of a distinctive beverage, drawing on the sweet floral notes and visual impact of purple and green from the matcha and lavender.

“Lavender is the perfect flavour to transition us from the winter season into spring,” said Patrick Penny, Starbucks beverage developer in a company-issued press release. “Its soft sweetness, light floral notes and beautiful colour ignite feelings of rejuvenation and awakening associated with the change of seasons.” The new Iced Lavender Cream Oatmilk Matcha features matcha and oatmilk served over ice, and topped with lavender cream cold foam, which creates sweet and subtle floral notes. “When creating the new Iced Lavender Cream Oatmilk Matcha, we wanted to capture the uplifting energy of spring in a cup,” Penny shared. “The vibrant green matcha topped with lavender-hued cold foam delivers a delightfully colourful and unexpectedly delicious flavour combination.” Starbucks’ spring beverage menu also includes an Iced Lavender Oatmilk Latte.

Herbal & botanical revolution

“The underlying trends for adult soft drinks, relaxation and visual appeal are key drivers of consumer behaviour so we expect lavender to remain popular for several years, but with key developments [such as] the distinction of ‘French lavender’ or the trend expanding to include other floral teas and botanicals [like] Darjeeling or peony,” Holmes shared.

However, the soaring popularity of lavender might be only the tip of the iceberg. There is a more powerful trend underneath, which is raising consumer interest in herbals and botanicals, including in coffee beverages.

“In seeking natural ingredients, consumers are driving the popularity of herbals and botanicals – there are several angles to this, health and perceived functionality; the visual impact of botanicals, eg, hibiscus; and the desire for new and innovative flavours,” Holmes said.

“Coffee is such an innovative space,” Hashemi-Rad pointed out. “Like with lavender, more herbal and botanical ingredients may end up having a bigger impact on the beverage industry in the future. While an unwavering love of specialty coffee is at the core of what we do every single day, our guests’ wants and needs are always evolving.”

Holmes suggested that businesses need to be innovative and forward-looking to ensure they are reactive to changing consumer preferences, which is obviously a major challenge with the fast-moving nature of trends. “At Finlays, we employ several tactics to stay ahead of the curve, including being highly active on #DrinkTok, using predictive AI to forecast trending flavours and ingredients and looking outside of the beverage category – for example into health and beauty – to understand the wider consumer landscape. This enables us to support customers in capturing pockets of high growth in the large and mature categories in which they operate,” Holmes said.

“Today’s consumers are informed and conscious about the health benefits of what they consume, so it’s unsurprising that companies are taking note and popularising botanical ingredients,” agreed Tea and I’s Vatel. “Consumers want the best of both worlds: beverages that taste great and are good for them. The boost in lavender use aligns with that growing trend of taste exploration and health-conscious consumption, and I don’t see it going anywhere any time soon.”

• Vladislav Vorotnikov is a Batumi, Georgia-based multimedia B2B freelance journalist writing about the tea and coffee industries since 2012.

The post Entering the age of lavender 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.

Matchado – Unsweetened Yame Matcha offers several benefits and versatile uses:

• Abundant in antioxidants: Matcha is renowned for its high antioxidant content, particularly catechins like epigallocatechin gallate (EGCG). These antioxidants help protect the body against harmful free radicals, which may contribute to various health issues.
• Enhances energy and focus: Matchado contains a moderate amount of caffeine, which provides a gentle and sustained energy boost without the jitters often associated with coffee. Additionally, it contains L-theanine, an amino acid that promotes relaxation and mental clarity, leading to increased focus and concentration.
• Supports metabolism and weight management: Studies suggest that matcha can boost metabolism and promote fat oxidation, potentially aiding in weight management. However, it is important to note that matcha should be part of a balanced lifestyle that includes a healthy diet and regular exercise.
• Promotes relaxation and reduces stress: Matchado’s L-theanine content induces a sense of calmness and relaxation without causing drowsiness. This combination of L-theanine and caffeine creates a unique state of alert relaxation, making matcha a popular choice for meditation and stress reduction.
• Versatile culinary ingredient: Ideal for various culinary creations. It adds a vibrant green hue and a distinct flavour to beverages like lattes, smoothies, and iced teas. Additionally, it can be incorporated into baked goods, providing a delightful twist to cakes, cookies, and desserts.

The high-quality Matchado – Unsweetened Yame Matcha, is sourced from the Yame region and known for its exceptional matcha production. The organic nature of Matchado ensures that the tea leaves are cultivated without synthetic fertilizers or pesticides, maintaining the purity and integrity of the product.

To prepare matcha, traditionally a bamboo whisk called a chasen is used to whisk the powder with hot water until frothy. However, matcha can also be prepared using a spoon.

Matchado – Unsweetened Yame Matcha offers a range of potential health benefits, including antioxidant support, enhanced energy and focus, metabolism support, relaxation, and versatile culinary applications. By incorporating this high-quality matcha into your daily routine, you can enjoy its delightful flavour while reaping its potential health benefits.

The post Discover Matchado – blending energy, wellness, and culinary delight appeared first on Tea & Coffee Trade Journal.

It’s a new era for tea and coffee. As exciting new flavour innovations continue to pop up in the marketplace, these time-honoured beverages are enjoying a renaissance of interest from consumers seeking innovative new tastes and product features. The question that comes up immediately for producers: Which flavour innovations will be the ones to excite existing and new customers alike, and foster repeat purchases? These days, amid a bewildering array of new botanical flavours, functional ingredients, plant proteins, sugar challenges and sustainability concerns – all of which must factor into development efforts – the profusion of product combinations and permutations is enough to leave even seasoned product creators with more questions than answers.

Flavours and ingredients provider, Kerry, follows global traditional and emerging flavours and functional ingredients as they attract rising public interest. Its latest research, detailed in the company’s Taste and Nutrition Charts reveals key flavour trends for tea and coffee beverage product developers to keep in mind for 2023.

Florals are favourites

Lavender’s future, for one, seems assured. This floral favourite holds growing global appeal as a gentle flavour that supports mental physical and emotional wellness. Dataessential projects lavender inclusion to rise by 108 percent on US restaurant and bar menus in the next four years. Lavender has all sorts of possibilities, augured by its ability to combine well with other tastes; white chocolate is one of many exciting examples. White chocolate lavender latte, anyone?

Chamomile, traditionally used in tea, is perceived as warm, uncomplicated and comforting. Its appeal is also driven by the health benefits it’s believed to deliver.

Among the choices is another floral favourite, hibiscus, an engaging botanical flavour in beverages, and growing in sweet yogurt, and guava, a rising tropical flavour for beverages and sweet snacks, yogurt and frozen desserts. Guava’s exciting profile is also thought to include immunity support and digestion benefits.

New flavours combined with familiar favourites

There are all kinds of interesting emerging flavours able to mix and match with traditional favourites. Aside from the entrancing lavender and white chocolate pairing noted above, Kerry’s 2023 Flavour Insights highlight matcha tea as an emerging choice in hot beverages. Rose, turmeric, horchata, crème brulée and cardamom… the list goes on. Pumpkin spice is also well established, as are blueberry, mango and mocha.

Mixing flavours judiciously to create appealing new beverages drives consumer interest. However, the winners in the market are the brands that are combining novel flavours such as the above with fan favourite flavours already loved by consumers to create a beverage that is both familiar and nostalgic but also exciting and new.

Sugar reduction

Sugar has overtaken fat, salt and calories as the key health concern for consumers in Europe when eating out-of-home. Some 87 percent of consumers want to reduce their sugar consumption or are aiming to use sugar in moderation (per Consumer First, 2018). Since 2015, there has been a 44 percent increase in reduced-sugar drinks launches according to Mintel (2018).

Sugar reduction is a key flavour influencer that must be implemented carefully. Why? Well, sugar delivers more in taste than just sweetness: It also builds in all-important texture and mouthfeel. Any sugar-reduction strategy must include ingredients to counteract any perceived loss in taste.

Adding functional ingredients

Today’s beverage producers have the option of adding in valuable functional ingredients, addressing the ever growing demand for health, especially in the area ProActive Health functional ingredients, which are designed to address the most common health needs of consumers, across areas such as gut health, cognitive heath and immunity. Ingredients like ashwagandha are gaining prominence in markets around the world for their support of sleep and stress management, which are key components of cognitive wellbeing, and ingredients that work well in beverages.

Sustainability is an important consumer concern

Consumers gain from a ‘feel good’ factor when they purchase sustainable products, and it is a state of mind that shows no signs of abating. In fact, 89 percent of global consumers now expect companies to invest in sustainability; this is up from 65 percent in 2018, per Innova Market Insights (2019). Kerry’s Consumer First study revealed that 83 percent of consumers would consider the environment when making a purchase. This is not just for at-home purchases either with 71 percent of European consumers saying that sustainability is now important to them when choosing where to eat and drink out-of-home. Quite simply, consumers want to do something for the environment and to fight global warming, so a strong focus on sustainable ingredients can be a key differentiator for in today’s ultra-competitive environment.

However, ‘sustainability’ refers to much more than just environmental concerns. Consumers today want to know the provenance of the beverage ingredients they consume and know they were procured in a responsible manner. They want the growers to be compensated properly and farming communities to be sustainable over the long-term. Beverage producers need to not only ensure they know the origins and full sustainability of their ingredients, but also work on communicating this to end-consumers through your marketing and menu as our research shows that 81 percent of consumers believe foodservice outlets should do more to communicate what they are doing to protect people, the planet and society.

These sustainability and new flavour questions are hard to answer on your own. Human intelligence and experience can play a vital role, and product developers can apply it to their advantage by including ingredient suppliers in early-stage planning discussions. Harnessing their expertise and brainpower for use by the formulation team is the type of targeted help that can lead to market success in a crowded field. Fortunately, as consumers become more discerning, the efforts expended to draw their attention hold potential to be richly rewarded.

• John Kelly is strategy director for beverage at Kerry. Kerry is a world leader in taste and nutrition for the food, beverage and pharmaceutical market, innovating with customers to create great tasting products with improved nutrition and functionality, while ensuring better impact for the planet. Kerry’s consumer insights, global RD&A team of 1,100+ food scientists and extensive global footprint enables the company to solve customers’ complex challenges with differentiated solutions. As a valued partner of customers, Kerry is driven to creating a world of sustainable nutrition and will reach over two billion consumers with sustainable nutrition solutions by 2030. For more information, visit.www.kerry.com.

The post Assessing 2023 beverage flavour & ingredient innovations appeared first on Tea & Coffee Trade Journal.

The post Adagio Teas launches new online shop for herbs & spices appeared first on Tea & Coffee Trade Journal.

The new flavours include Black, Robusta, Brewed, Roasted, Espresso, Coffee mocha, Latte, Caramel macchiato and Cappuccino. The range also includes new black coffee enhancer flavours, which help to boost the black coffee base profiles (dark roast, fresh and fruity coffee), that are often changed or lost during a high heat process.

The new flavours have been created at Synergy’s Thailand site, based in Samut Prakan, near Bangkok, which has recently commissioned a new gas chromatography-mass spectrometry (GC-MS) instrument that allows it to conduct the high level of analysis required to produce authentic coffee flavours. To understand the depth and complexity of real coffee, Synergy rerportedly starts by obtaining freshly roasted coffee beans and uses GC-MS analysis to identify the volatile compounds responsible for their characteristic aroma. By analysing beans at different degrees of roast, Synergy’s analysts explore the chemical changes which occur during coffee roasting and uncover insights into the flavour chemistry of each roasting stage. Having this more detailed understanding of the beans themselves allows Synergy’s flavourists to create authentic flavours that deliver a robust, rich profile akin to freshly brewed coffee.

Synergy’s new coffee flavours add to the extensive range of Synergy Pure coffee essences and extracts, which includes medium and high roast flavour profiles. Synergy’s coffee portfolio has a broad range of applications, being well suited to RTD coffee and 3 in 1 products, as well as dairy desserts and beverages, confectionery, bakery and plant-based applications.

Pier Yuan, senior Flavour Creation team manager, Synergy Flavours Thailand, said: “Coffee is an affordable luxury for many consumers, and their love for the distinctive flavour has driven the emergence of a variety of specialty coffee flavoured products in recent years, such as dairy-free cold brew beverages. Synergy’s new coffee flavours add to our extensive range of solutions that help manufacturers to stand out from the crowd in what is a very competitive market. Through our state-of-the-art extraction process, we create the freshest, most aromatic coffee flavours, which match the full taste of indulgent fresh roast and ground coffee for freshly brewed flavour.”

For more information, visit: uk.synergytaste.com/coffee-flavours-asia.

The post Synergy Flavours launches new coffee flavour range in Asia appeared first on Tea & Coffee Trade Journal.

The North America Tea Market is expected to register a CAGR of 1-3 percent, during the forecast period (2019 – 2024) due to the increase in popularity of ready-to-drink (RTD) tea and iced tea in United States, according to the Tea Association of the USA.

Why is tea so popular? Tea is a rich source of flavonoids, making it a significantly beneficial delivery system of antioxidants. Given the focus on health and wellness, consumers are looking for flavourful beverages that are all-natural and better for you. Brewed black and green teas provide 150-200 mg of flavonoid antioxidants per serving, which greatly improves one’s ability to protect against oxidative damage to DNA and lipids, per the Tea Association of the USA.

Although these benefits are desired by consumers, tea must deliver a natural yet tantalising taste. One of the top-growing flavours, according to global data, is ginger, which is seen combined with different fruit flavours such as pear, cranberry, raspberry, and peach. According to Julia Pollard, flavourist with Beck Flavors, “Combinations of fruit and botanicals have taken the spotlight in the tea category, for example, Blood Orange Hibiscus, Mixed Berry Elderflower and Lemon Lavender. The hard part is finding flavours that complement each other and balancing it with a specific tea blend.”

From Green Tea to Kombucha

Pollard has seen a decade of change from the green tea craze to what is now considered commonplace, with tea used as an ingredient in bakery, ice cream and even including the popular kombucha. In fact, market researcher Global Newswire, in its report, Global Fermented, revealed that the refrigerated kombucha and the fermented beverage category has grown 31.4 percent year over year.

Fermentation, the natural alternative to artificially carbonated soft drinks, features a unique, slightly acidic taste. It is now also recognized for supporting digestive health by turning food and drinks into powerhouses of beneficial probiotics and friendly bacteria. Kombucha, the current star among fermented soft drinks, is a fermented probiotic tea drink that is becoming increasingly popular where it is marketed as a healthy alternative to carbonated soft drinks. Pollard has spent a lot of time working on kombucha formulations and sees opportunity to really expand kombucha flavours from sweet fruity into more comforting, warm flavours like maple and vanilla.

Deep Blue Tea

Another innovative ingredient that Pollard and her team have been working with is butterfly pea flower tea. This emerging ingredient is brewed as a tea and has a lot of anthocyanins that give it a natural deep blue colour. When an acid like lemon juice is added, it can turn pink or purple. It is classified as an herbal tea, is naturally caffeine free and has a mild refreshing flavour. In the United States, this fun and experimental component is becoming a visually stimulating trend for bartenders and generating buzz on social media. Unfortunately, this ingredient is not GRAS (Generally Recognised as Safe) approved and cannot be sold as a flavour yet but it is available for use in Australia.

• Janie Page is the senior director of marketing for Beck Flavors Inc, a custom flavour house that delivers flavour solutions for the food and beverage industry. Janie has over 18 years of experience in the foodservice, retail and consumer packaged goods industries. With her certification as a Q-Grader by the Coffee Quality Institute, she brings together insights, innovation and technical expertise.

The post New botanical and fruit flavours step into the spotlight appeared first on Tea & Coffee Trade Journal.

The expanded range was created by the company’s team of master roasters and scientists to deliver a consistent, superior taste. The extracts are aimed for application by FMCG beverage brands looking to capitalise on growing coffee trends.

Treatt’s global marketing manager, Emma Bowles, said: “The popularity of coffee has exploded over the past two decades, with demand being driven by younger consumers who are looking for new and exciting flavours and variations. Our new range of coffee extracts tap into this demand and redefine what is possible in this fast-growing category. We have created a range of intense solutions which consistently deliver an unrivalled depth of flavour and quality.

“All of our coffee is FTNF (from the named fruit), crafted from the very best quality beans and sourced from the world’s major producing countries and regions. In addition to our ready-made extracts, we can also create bespoke solutions to meet a specific customer brief or need. Working closely with marketers and development teams, we create blended solutions to meet requirements such as flavour profile, caffeine levels and price point.”

The latest coffee innovation from Treatt comes as figures revealed that the European coffee market is expected to see a CAGR of 7.8% between 2019 – 2024. Convenience and health are thought to be the two main drivers in the category’s rapid growth, with innovative flavours set to fuel continued demand.

After being valued at $1.67bn in 2017, the RTD coffee market in Europe is also expected to experience a CAGR of 2.5% over the next five years. Meanwhile, statistics have also revealed that iced beverage sales grew by 14.3% in 2018 to £395m and represented 5.8% of the UK specialist coffee shop segment’s sales revenue of £6.8bn

The post Treatt unveils new coffee extracts appeared first on Tea & Coffee Trade Journal.

Rainbow Roots Tea and Warfighter Hemp are partnering on the teas, which are caffeine-free and come in two varieties. The Elderberry and the Root Classic are infused with CBD and are equally soothing as they are delicious. Each four-ounce package contains 40 servings and retails at $29.95.

Elderberry offers 400 mg of CBD hemp extract and helps with immunity. With flavours of elderberries, ginger, turmeric, cinnamon, cloves and hibiscus.

Root Classic offers CBD hemp flower extract for a healthy gut. With hibiscus flowers, ginger, turmeric, cinnamon and cloves.

Warfighter Hemp’s new USDA Organic Cold Pressed Hemp Seed Oil is a nutty flavourful oil obtained by cold pressing the hemp seeds. Much like the raw hulled hemp seeds, the oil is full of protein and fatty acids as well as calcium, iron, potassium and is known to improve cardiovascular health and boost the immune system. This can be used in a variety of recipes as a substitute for basic cooking oil and salad dressing. The Hemp Seed Oil is in a 17-ounce bottle and retails for $14.95.

“The Rainbow Roots Tea with Warfighter Hemp and the Cold Pressed Hemp Seed Oil are two new, additional ways people can add CBD to their daily diet and reap the healthy rewards,” said Steve Danyluk, founder, Warfighter Hemp.

CBD derived from industrial hemp has reportedly been shown to combat the symptoms of chronic pain, anxiety, PTSD, insomnia and other ailments.

To learn more about Warfighter Hemp and see the company’s full range of products, visit warfighterhemp.com and follow the company on Facebook.

About Warfighter Hemp
Warfighter Hemp is a Colorado-based manufacturer of CBD derived from industrial hemp. It is comprised of veterans and non-veterans who believe in providing an alternative to the prescription painkillers that many veterans are taking and which prevents them from living their best lives. Our mission is to provide a holistic and natural alternative.

We are a worldwide organisation with representatives and ambassadors around the globe. We give 50% of our profits back to other charities that support veteran’s independence. These organisations include Semper K9, Pawsandwarriors, Independence Corps, Spartan Alliance, Villagers for Veterans, Aleethia Foundation, the I Got Your Six Foundation, and Wheelchairs for Warriors.

The post Warfighter Hemp adds new CBD teas appeared first on Tea & Coffee Trade Journal.

“This brand evolution embraces the trust and familiarity of our existing relationships while adapting to the ever-changing marketplace,” said Ken Malinowski, president of Flavorchem, “Commitment to our customers and partners remains our highest priority. As we start the new year, we will continue to be a trusted resource in flavor and color solutions and show how our focus on global innovation and thought-leadership can benefit all existing and future clients.”

Flavorchem has also made investment in a new, state-of-the-art Innovation Center, set to break ground later this year. The new facility will include a test kitchen with the ability to conduct demonstrations both on-site and remotely, sensory, flavor & applications labs, and a pilot plant with the latest aseptic equipment and other proprietary technologies. The Innovation Center will be a collaborative workspace, housing Research & Development, Technology & Innovation and Marketing in an open environment.

“For over 47 years, Flavorchem has focused on helping customers make great tasting products.  Enhancing our core competencies in innovation and service are our top priorities”, added Malinowski.  “Investment in a new, state-of-the-art Innovation Center will put customers at the center of our new product development efforts and will provide our talented employees advanced tools and resources needed to be on top of the latest industry trends.”

—

Flavorchem Corporation specializes in the creation and manufacturing of flavor and color solutions for the food, beverage, and nutraceutical industries. Established in 1971, Flavorchem is a privately held business whose customers include first-class brands well recognized throughout the world. Flavorchem strives to provide its customers with innovative, high-quality products and superior service and support. Flavorchem is a full-service operation with strategically located manufacturing facilities throughout the world, providing for logistical advantages and contingency.

The post Flavorchem invests in new branding and R&D appeared first on Tea & Coffee Trade Journal.

The new beer, Mad March Hare, is inspired by the characters in Alice’s Adventures in Wonderland and its sequel Through the Looking-Glass.

Aware that coffee has made a significant appearance in the beer market with stouts, porters and IPA’s, head brewer and joint founder Marcin Serwatka decided to try to create a beer with a difference, using tea.

Working with quality ingredients, Lakeland water and Farrer’s best-selling tea, Lakeland Special, Marcin created Handsome Mad March Hare.

Co-founder of the Handsome Brewery, Marcin, said: “We are actually surprised that more breweries aren’t brewing with teas.

“We think most brewers feel that tea has too such of a subtle flavour and that as a result that it could easily get lost in beer, but that’s far from the truth, tea provides beer makers with some really interesting opportunities, especially if they want to craft some interesting beers for their customers. It would have been easy for us to follow the trend to use coffee to create a beer but seeing as I’m a tea drinker I wanted to use my favourite brew to create a beer using tea as one of the main ingredients, I wanted to do something different.”

Dave Walsh, John Farrer & Co’s general manager, said: “When Handsome Brewery approached us to see if we could work together, I was over the moon when they told me that they didn’t want to create a coffee beer. As soon as they mentioned that they were looking to use tea I was firmly on the same page. I have what you might call a good grounding in the beer industry having worked for a number of small and large breweries over the years, and I thought this collaboration was the perfect opportunity for us work together to create something a little different.

“When you taste Mad March Hare it subtly reminds you of the morning repast, with the delicate aroma of tea and the richness and fruitiness of marmalade, but it’s definitely not one of Alice’s six impossible things to believe in before breakfast, because tea infused beer really works.”

The post Brewery & Tea Merchant craft a beer with a twist appeared first on Tea & Coffee Trade Journal.

The global leader in flavorings, fragrances, functional ingredients and more developed the coffee and tea flavor collection to deliver fully indulgent, authentic tastes for dairy applications that expand beyond the known, and follow traditional flavors, and the trends for more unusual combinations.

“Consumers are looking for that premium experience in their food, which means pushing the boundaries on taste,” said Ian Thurston, senior category manager sweet at Symrise. “Our collection goes beyond what is expected in coffee and tea flavors, utilizing café favorites and unique tastes that pair perfectly with dairy indulgences.”

Flavors include hazelnut and amaretto, salted caramel, cold brew mocha, and hibiscus blossom chai latte in the coffee category; and matcha, chocolate, vanilla earl grey, and white peach for tea. Not only are these strong flavors meant to impart a pleasurable taste sensation, they also serve practical benefits, including masking any astringent or sour notes that are challenging for these dairy applications. The result is a collection of flavors that elevates dairy with the authentic taste of barista-brewed tea and coffee and opens the door to new, more indulgent applications for an eager consumer base.

The post Symrise develops coffee and tea flavours for dairy applications appeared first on Tea & Coffee Trade Journal.

With health-conscious consumers representing a major segment of the beverage market, the industry continues to face a demand for additive-free, nutritious drinks. Specialty teas, coffees and other more natural drinks are growing exponentially in popularity as consumers gain awareness and take stake in the ingredients in their beverages. In this market climate, consumers are willing to pay a premium for beverages they feel will enhance or preserve their health.

This demand presents opportunities for smaller specialty beverage brands with foundations of natural ingredients and home-grown recipes to blossom. As smaller companies find their footing, co-packing can help take business from a local operation to a household name, but entering a co-packing partnership involves so much more than simply handing over the production reins. As tea and coffee manufacturers select a co-packer, it’s critical to consider all of the elements that may come into play, from capacity to reputation.

Benefits of Co-Packing

While it may be difficult for a beverage brand to relinquish part of the manufacturing process, forming a relationship with a co-packer can offer significant time-saving and cost-saving benefits, as well as greater flexibility. Signing on a co-packer means a brand can allocate more resources and funding to building brand presence and marketing initiatives. The decision to hand off production also eliminates the substantial financial burden required for purchasing equipment and the day-to-day risks associated with managing a facility, such as product quality, equipment maintenance and worker safety.

Co-packing also offers the perk of an easier transition if and when the decision is ever made to sell the brand to a large corporation. When selling the business is a brand’s ultimate goal, there is no need to take on in-house production. Larger corporations already have the resources and capabilities in place to handle the manufacturing of many products. Still, even if selling is not in a brand’s future, enlisting a co-packer can be an excellent way to gradually move from initial start-up growth toward in-house production. Co-packing can assist with expanding reach until a brand’s presence becomes more robust.

Market Shifts Impact Co-Packing

The rise of natural products in the beverage market is causing a shake-up in co-packing, according to PMMI’s 2018 Beverage Trends in Packaging and Processing Operations Report. Consumers demand tea made from actual tea leaves as opposed to concentrate, and these formulas require new equipment, different processes and more space that even the major co-packing players cannot always accommodate. As a result, co-packers receive a large portion of new beverage tea production, leading to not only new lines but entirely new facilities that operate around this growing need and can scale up as demand increases. Equipment for this type of tea, as well as for cold brew coffee and retort beverages, currently make up the largest demand for beverage production.

Selecting the Right Size 

Once a brand decides to source a co-packer, there are multiple aspects to look out for before signing a contract. These companies should focus on selecting a co-packer that matches the size of the brand, ensuring the co-packer is attentive to its needs without being too costly. Hunting for the perfect-sized co-packer can be tricky. Burgeoning brands may want to avoid larger co-packers if those companies have a track record of cutting smaller customers out of production when juggling higher-volume orders. Larger co-packers can also come with minimum requirements for runs that are above what a small- to mid-sized tea or coffee brands require. Smaller beverage companies also have difficulties getting good pricing on raw materials and packaging materials, as well as placement in the production schedule, according to PMMI. Ideally, a brand will select a co-packer similar in size and the two entities can grow together.

It is also important for brands to consider the characteristics of their product and required manufacturing processes. Before beginning their search, brands must establish a list of demands, whether it be just manufacturing or also sourcing ingredients and handling other steps. It’s critical for brands to ensure a co-packer is properly equipped to handle their needs, so touring the facility and understanding a co-packer’s current client roster are beneficial steps. Additionally, it’s worth assessing whether a potential co-packing partner is ready to handle busy seasons.

Identifying Special Product Needs

Before entering a contract, it’s imperative to lay out any additional needs or specifications of the product that the co-packer will be manufacturing. It’s paramount that co-packers be open to adding new SKUs to production and that their lines can accommodate this changeover. Certain products also may require special certification or capabilities. Tea made from real tea leaves, for example, requires specific extraction, agitation and steeping techniques. As additive-free beverages continue to gain popularity, filling lines must be adapted to the unique behaviours of these formulas, and not all co-packers will be prepared to meet these requirements.

Co-packers may also lack the packaging format a brand desires. According to PMMI, some companies have had to source co-packers outside the United States to get the packaging required for their products. This is a current issue for retort packaging, which many coffee and tea brands are utilizing for their products.

Transparency and Compatibility 

Ensuring a successful contract with a co-packer relies heavily on how compatible the co-packer is with the brand. Co-packers that make for easy partners are those that offer collaborative environments and are transparent with their brands about any issues or changes in production. Often, the best way to understand how a co-packer operates in a partnership is to examine its previous and existing clients and find out what their opinions are of the co-packer.

A co-packer’s quality is also evident in its response to a crisis. If a co-packer ever had a recall situation, the way it handled this issue can be revealing of its overall attitudes and commitment to product quality and consumer safety. It’s important to research these cases and to also check in on how a co-packer handles various procedures in general in order to understand its sanitary standards, quality testing methods and inspection schedules.

Pick a Co-Packer for the Future

Brands with successful co-packing partnerships have chosen companies that support their long-term growth and are able to adapt to new ideas and changing needs. Often co-packers will have research and development teams in house and can provide insight on packaging trends, graphics expertise and cost-saving methods that brands can utilize in production. Choosing a co-packer that holds these capabilities and is actively anticipating movement in the market can help a brand differentiate.

Ultimately, brands should go with their gut. If a co-packer checks all the boxes for capacity and capabilities and has a solid reputation, entering a partnership has the potential to grow a brand far beyond the collaborator’s imagination.

Sean Riley is senior director, media and industry communications, PMMI, The Association for Packaging and Processing Technologies. Tea and coffee companies seeking expert insight into co-packing and other manufacturing needs can find solutions at the second ProFood Tech, which will be held in Chicago, Illinois, 26-28 March 2019. The show will be organized by PMMI, which produces Pack Expo; Koelnmesse, which runs Anuga; and the International Dairy Foods Association (IDFA). For information on ProFood Tech, visit profoodtech.com.

The post Choosing the Right Co-Packer appeared first on Tea & Coffee Trade Journal.

The six new artisan teas include:

• Banana Bee – Rooibos Herbal infusion: Biscuity hits of rooibos are chased by mellow accents of banana, all rounded off nicely with the soothing sweetness of honey. Top tasting tip: Goes beautifully with slices of fresh Alphonso mango. Or try with suman latik (Filipino fried rice cakes) and caramel sauce.
• Lemon Verbena – Herbal infusion: South American lemon verbena and lemongrass from South Asia create this mellow citrus celebration. Top tasting tip: This tea’s smooth and exotic lemon flavours make a lovely complement to a refreshing plate of ceviche.
• Paradise Punch – Green Tea: A little tropical island break for the senses featuring papaya, coconut, lemongrass and other faraway flavours. Top tasting tip: Keep it tropical and munch on some fresh coconut pieces while you sip this tea.
• Melon Berry – Green tea: Merry melon and bright berry flavours make this a thirst-quencher for all seasons. Smooth, balanced and overflowing with snappy sweetness. Top tasting tip: Wonderful with a salad of summer fruits, a sprig of mint and a honey-lemon dressing.
• Sencha Gyokuro – Japanese Green Tea: Also known as Jade Dew, Gyokuro plants are shaded from the sun for three weeks before picking to ensure the signature depth and intensity of flavour. Smooth umami flavours give way to accents of marine with aromas of buttered greens and sweet seaweed.
• Chinese Trio – Chinese Black Tea Blend (Chinese Mao Feng Black Tea, Chinese Golden Monkey King Black Tea, Chinese Yunnan Black Tea): Earthy and malty with a smoky-sweet frisson, this trio of prized China ingredients takes the black tea tradition to heady new heights of flavour. A legendary tea, some say Golden Monkey King tea, one of the trios, was named after the monkeys who picked it. Others say the tea bestows the monkeys’ considerable strength and virility.

These six new flavours bring Roqberry’s tea range to a total of 23 varieties; eleven tea blends, eight infusions and four specialty tea legends. Available online at the company’s website, www.roqberry.com, prices for a box of 18 tea bags range from £6 to £7. Gift sleeve inclusive of a three-box selection begins at £18 (depending on the trio chosen to include).

Roqberry is a new brand of tea, specifically focused on foodies, tea and food pairings, and bringing big flavour to tea. With high quality ingredients, hand blended in the UK, Roqberry offers both unique flavoured blends as well as top quality artisan varieties. Flavours include fresh expressions of classic blends, such as smooth and sunny Citrus Grey, as well as extraordinary new fusions like savoury Sushi & Spice. The naturally caffeine free infusions range from spiced Turmeric Chai to floral Bloom Box. The specialty Tea Legends include artisan varieties like Jasmine Dragon Pearls that remain true to tradition.

For more information, visit: www.roqberry.com.

The post Artisan Brand Roqberry Unveils Six New Tea Blends appeared first on Tea & Coffee Trade Journal.

The Peet’s Coffee 2018 Holiday Blend is crafted with fine coffees from around the world. Each sip is warmly spiced with notes of citrus and Mayan chocolate for a deeply roasted, flavourful cup.

“Stout bodied, deeply roasted, and joyously flavourful, our Holiday Blend is the most ardently awaited coffee of the year,” says Doug Welsh, Peet’s roastmaster and vice president of coffee. “This year we selected southern Ethiopian coffee for its citrusy perfume, the sublimely syrupy and tobacco-spiced Sumatra of the Batak region, and the Mayan chocolate delights of Guatemala from the small farms of San Martín Jilotepeque.”

Available 1 November until 8 January 2019, and while supplies last, the Annual Holiday Blend can be purchased at participating Peet’s coffeebar locations and online at www.peets.com, as well as grocery stores nationwide. Prices vary by channel.

The 2018 Etoile is a unique single-origin light roast, also offered only for the holiday season. Sourced from Jimma in Ethiopia, the coffee features full flavour notes of brilliant citrus and potent spice. At USD $18.00 per pound, Etoile is only available at participating Peet’s coffeebar locations while supplies last through 8 January 2019.

The Peet’s coffeebar lineup will include one new beverage alongside returning seasonal favourites that are available, while supplies last (between 1 November and 8 January 2019): Dark Chocolate Orange Mocha (USD $4.75 – $6.05) — hand-pulled espresso and freshly steamed milk blended with decadent chocolate, unsweetened Dutch cocoa, and sweet citrus topped with a dollop of whipped cream and a dusting of cocoa.

“The flavours and ingredients that cue joyfully nostalgic memories are at the core of our 2018 holiday handcrafted beverages,” says Patrick Main, senior R&D manager, Peet’s Coffee, based in Emeryville, California. “We all know that feeling of a scent or taste that immediately transports us to a special time or place. And we hope our fans enjoy our take on the indulgent and comforting trimmings of the season.”

Returning favourites include:

• Holiday Spice Latte (USD $4.40 – $5.70): hand-pulled espresso, freshly steamed milk, and an aromatic mixture of holiday baking spices that delivers cozy notes of cinnamon, ginger, cloves, and nutmeg.
• Peppermint Mocha ($4.50 – $5.80): hand-pulled espresso infused with chocolate sauce and the fragrant flavour of peppermint, topped with a cloud of whipped cream.
• Eggnog Latte ($4.10 – $5.40): hand-pulled espresso steamed with real, authentic eggnog.
• Pumpkin Latte ($3.90-$5.20): hand-pulled espresso and steamed milk meet the indulgent richness of pumpkin pie, topped with a sprinkling of baking spices.

For more information, visit: www.peets.com.

The post Peet’s Coffee Heralds the Holidays with Festive Offerings appeared first on Tea & Coffee Trade Journal.

Crafted with Community’s Signature Blend Dark Roast coffee and sweetened with pure cane sugar, the Iced Lattes are available in mocha and vanilla. Community Iced Lattes are made with natural ingredients, contain zero artificial flavours or colouring, and have only 230 calories per bottle. Each iced latte is comparable in caffeine content to a cup of coffee and offers a coffee-forward taste.

“We’re excited to give consumers a quality iced latte option that delivers on taste, texture and ingredients,” says David Belanger, president and CEO of Community Coffee Company. “Community Iced Lattes are coffee-forward with limited calories providing a flavourful, creamy and convenient ready-to-drink beverage.”

Like all Community coffee products, the new iced coffee drinks are made with 100% select Arabica coffee beans. Community Iced Lattes can be purchased in 13.7-ounce premium recyclable glass bottles and have a MSRP of USD $2.99

Community Iced Lattes can be found in retailers throughout the southeast including Winn-Dixie, Rouses, Market Basket and at local convenience stores across Louisiana and Arkansas. Distribution will continue to expand over the next few months. To learn more and to purchase online, visit www.communitycoffee.com.

Community Coffee Company is the largest family-owned and operated retail coffee brand in America and will celebrate its 100^th anniversary in 2019. Based in Baton Rouge, Louisiana, Community Coffee is an importer, roaster and distributor of the highest-quality premium coffees and teas, using only 100% Arabica coffee beans.

The post Community Coffee Launches Iced Latte Coffee Drinks appeared first on Tea & Coffee Trade Journal.

Super Coffee, a functional ready-to-drink (RTD) coffee with 10g of protein, 5g of MCT Oil, 0g of sugar, 80 calories and 150 ml of caffeine, was originally created in brother Jordan’s dorm room at Philadelphia University in 2015 under the brand name Sunniva, which means “gift from the sun.” The student athlete wanted a healthier alternative to the bottled coffee and energy drinks loaded with sugar and artificial ingredients.

As they geared up for a national launch, the DeCicco brothers realized they needed to take their original vision and figure out a way to grow it. They tapped brand development and design firm Tigre, which guided them in developing a strategy for the business based on their passion and their authentic beliefs, which included: identifying their target consumer, creating messaging to translate their beliefs internally and externally, and expanding the product line. The core message, “Change Your Energy, Change Your World,” came out of this strategy.

The DeCicco brothers decided to rename the brand, Kitu, referencing both ‘key to life’ and a nod to the Keto-type diet and the company, Kitu Life. Following the rebrand, the next step was to redesign the Super Coffee line. “We needed to clearly communicate the proposition, point of difference and benefits in a consumer friendly ‘digestible’ format,” says Tammy Vaserstein, creative principle, Tigre. “We did this through the use of colour and a strong communication hierarchy that stands out on shelf and in someone’s hand.” The original wave lines evolved into a bold stripe, reminiscent of an athlete’s jersey or a flag, providing a sense of identity and performance. When viewed standing together on shelf, they create an upward motion, further communicating positive energy.

The evolutionary design retains the white background that helps the RTD coffees to stand out on a crowded and dark shelf. The wave lines are also evident in the new Kitu brandmark, designed to communicate smooth energy and to serve as a badge or seal of approval identifying ‘better for you energy’ products. “It’s incredibly important, especially for an emerging brand, that the design is ‘noticed’ when someone is carrying it – this badge identifies them as part of a team,” notes Vaserstein. A tear off label around the cap also includes the ‘Positive Energy’ message.

The shelf-stable Super Coffee line features four 12-oz RTD coffees (maple hazelnut, vanilla bean, cream black, smooth mocha) in plastic bottles with shrink wrap.

Primarily targeted to male, ‘Ath-lifers,’ who live a healthy and active life style and approach life with an athlete’s mindset; sense of drive, passion, teamwork, the rebrand is also designed to appeal to a secondary audience of men and women ages 18 – 40.

“Our goal with Kitu is to be America’s healthy energy alternative to all of the sugary options that exist today. While our original packaging did a good job of articulating the functional benefits of the product, it didn’t tell the story of what the brand stands for,” says Jim DeCicco, CEO, Kitu Life. “Tigre was able to take three years of brand building and communicate it succinctly in an attractive visual design and a messaging hierarchy that captures our culture in a concise platform,” DeCicco adds.

A sub brand of Super Creamers is also being introduced in flavours: Original, Vanilla and Hazelnut in 32-oz format. Super Creamers allow anybody to enhance their coffee, tea, or smoothie experience with zero sugar, lactose-free protein, and healthy fats from coconut oil.

Super Coffee and now Super Creamer is sold in grocery stores, convenience stores and fitness locations such as Wegmans and Fairway in the Northeast US. To drive trial, the company plans large-scale field marketing and in-store sampling.

Kitu Life Inc was founded in 2015 by Jordan, Jake and Jim DeCicco. The DeCicco brothers were each collegiate athletes with a passion for nutrition and wellness. Today, the New York City-based company has 17 full time employees and has secured several million in seed funding from private investors. Kitu is poised to raise its Series A round of funding in Q4 of 2018.

For more information visit www.kitulife.com.

The post Kitu Life Redesigns Super Coffee appeared first on Tea & Coffee Trade Journal.

Leaning on the company’s long-standing commitment to flavour, quality and creativity, the brand’s new look centres around bright colours and bold ingredient imagery representative of key tasting notes. Nami Yamamoto, CEO of Stash Tea, notes that the aim of the rebrand was to rethink not just how the packaging looks on store shelves, but how to better communicate Stash’s long-standing core values to the consumer.

“Giving the ingredients center stage emphasizes our commitment to using only natural, healthy ingredients to create delicious and unique flavours,” says Yamamoto. “As we evolve as a brand, our hope is that we continue to excite consumers to explore the incredible world of tea that inspires us every day.

One challenge of the brand refresh was bringing Stash’s 46-year heritage into today’s modern market. The existing compass rose logo was streamlined and adorned with tea leaves to establish a sharp new visual identity while maintaining the brand’s adventurous and worldly spirit. The compass is meant to inspire consumers to look to their daily cup of tea to help them find their “true North” and a sense of balance in today’s busy world. The new packaging is continuing to roll out to tea aisles across the country.

The past year also marks two new certifications acquired by the company – Project Non-GMO Verification for all tea bag blends and B Corp Certification – both of which reflect the brand’s commitment to integrity and transparency.

As a B Corp Certified company, Stash cements its dedication to positive change and thoughtful business actions by continuing to pursue green packaging, ethical sourcing, employee well-being, and community involvement to amplify impact both globally and at a local level. B Corp Certification requires a holistic review of a business’s social and environmental performance, and as a B Corporation, Stash must meet higher standards of accountability and transparency than traditional private companies.

With a commitment to eco-responsible materials and manufacturing, renewable energy, and strict product verification and quality control processes, Stash is part of a global community of companies leading with purpose and redefining success in business.

“Attaining B Corp status wasn’t an arbitrary decision,” says Yamamoto. “We pursued this certification because it completely connects to our commitment of transparency and sustainability, and everything that we are and aspire to be as a brand.”

Stash Tea is available at grocery stores throughout the United States and Canada, and online at stashtea.com.

The post Stash Tea Celebrates B Corp Milestone with Packaging Redesign appeared first on Tea & Coffee Trade Journal.

It is the new normal to see packages of roasted coffee touting the connections between farmer and barista. These now-familiar claims, when made by the new wave of specialty roasteries and coffee shops in Central America’s producing countries, take on a different meaning as coffee farmers and their families open businesses that directly serve consumers in the same places where fine coffees are grown.

Guatemala Embraces A New Sector

At the end of August, Promecafé (Cooperative Regional Program for Technological Development and Modernization of Coffee Production) held the first regional workshop on Promotion of Domestic Consumption at its headquarters in Antigua, Guatemala. A few weeks later, Guatemala’s two-time barista champion, David Solano, who is also a coffee farmer, opened the second location of his specialty coffee destination Café 12 Onzas in Guatemala City. These two events, institutional and entrepreneurial, are indicative of the greater trend unfolding across Central America: the best beans are not automatically earmarked for export.

“Local consumption has increased with a double-digit volume in the past six years,” said Nico Hammond of exporter Unitrade Coffee, based in Guatemala City, who supplies local retailer &Café. “This has been driven mainly by local coffee shop companies, which are emerging from curiosity and growth mainly of the consumer in Guatemala City.” There is more potential than ever in retaining the value – both for the grower – and the consumer of specialty coffee close to home.

Honduras Plants for Specialty

Honduras is Central America’s leader in production volume. “Only Brazil and Colombia produce more coffee in the Americas,” said Angel Hernandez, owner of Becapeña, SA farms, dry mill, and export in Peña Blanca, Honduras. London-based International Coffee Organization (ICO) data supports this claim, with Honduras’ production rising from 4.33 million 60kg bags in crop year 2010-11 to 8.34 million bags in 2016-17. Parallel to this increase in production volumes has been the increase in domestic consumption of Honduran coffee, particularly that of specialty coffee served in cafés and retail settings with a focus on service and quality.

“A clear example of the growing interest in the last five years is the city of Santa Rosa de Copan that has around of 60,000 inhabitants and has more than 25 specialty coffee shops,” observed Katia Duke of Casa Ixchel, a café in Copan Ruinas serving coffee from her family’s nearby farm, Finca San Isidro. The same qualities of coffee destined for cafés in Taiwan, such as Natural processed microlots sorted by Arabica variety, also appear on the menus of Honduras’ specialty outlets.

“The producers who supply Becapeña have been planting Geisha, Catuai and other specialty varieties,” shared Hernandez. “They are still recovering from la roya several years ago.” As Honduras’ producers renovated their farms following the coffee leaf rust’s devastation, they planted varieties most sought by international specialty buyers and then, with the strengthening of Honduras’ own specialty market, can deliver those same specialty coffees to local roasters and retailers.

As the C market price continues to hover around a dollar, negatively impacting prices even for the rarest coffees, there is more incentive for specialty coffee to remain closer to where it was grown. “Today, one doesn’t have to sell at the low prices the market has been at,” said Hernandez. “People are starting to enjoy the great coffee we grow.”

El Salvador’s Steady Climb

Much of the increase in instance and consumer popularity of specialty coffee in Central America is thanks to the success of national and international barista competitions, which showcase to local drinkers their countries’ exceptional coffees. Staffing cafés with talented baristas trained to render specialty coffee in its most theatrical and delicious final form is a challenge across the United States, Europe and Australia. The skill of barismo, as the role of barista is known in Spanish, solidified itself as an attractive line of employment by first entering public attention in Central America at the level of international acclaim. There is none of the North American stigma of wage-worker attached to barista jobs in Central America –barista positions began as and remain roles associated with talent, expertise and global possibility.

“Around eight years ago we started to see better quality coffee in the Salvadoran market with the opening of few shops, such as Viva Espresso and Ben’s Coffee.” Anny Ruth is a pioneer of specialty coffee in El Salvador, advocating for fellow female producers and managing operations at Loma La Gloria farm and mill in El Boqueron, San Salvador. “In 2008, we had the first Barista Competition and in 2011 Alejandro Mendez from Viva Espresso won the national competition and the world competition in Colombia, becoming the first world barista champion from a producing country.”

Viva Espresso is owned by the Pacas family, who are also producers and exporters, demonstrating that the suppliers of specialty coffees are often the first to realize the potential of their products domestically. National organizations are not far behind. “The Consejo Salvadoreno del Café helped as the organizer of [barista competition] events as well as educating the consumer and increasing the awareness of how a good coffee tastes,” noted Anny Ruth. A delegation from the Consejo Salvadoreno also participated in Promecafé’s Regional Domestic Coffee Workshop.

Rural Development in Nicaragua

In late April, political violence diverted labour and resources from farms to protests and responses in urban centres. Amid the turmoil, farmers harvested and shipped their crops, and the nation’s fledgling specialty coffee businesses continued to serve locally grown, roasted and prepared coffee.

In Nicaragua, the establishment of specialty coffee shops has been led by women and by organizations taking collaborative approaches to sustainable rural business, planning for long-term economic development and cooperative success rather than establishing and propagating a brand, as private specialty coffee businesses modelled after North American or European ones have tended to do.

The Community Agroecology Network (CAN) is an organization based in Santa Cruz, California.  In 2011, they began collaborating with the Union de Cooperativas Agropecuarias Augusto Cesar Sandino San Ramon (UCA San Ramon) to end seasonal hunger among small coffee farmers. “The project was developed using our method of participatory action research. Communities take part with researchers,” said Carmen Cortez, associate director for CAN, on how members of the UCA San Ramon determined which diversified income strategies for women producers could reduce dependency on export coffee, strengthen gender equity and ultimately reduce hunger. “Going through the process of monitoring and reflecting, researchers accompany participants by providing additional resources to complement knowledge at the local scale. Coffee cooperatives and researchers are equally interested in what combinations of diversification are resilient,” noted Cortez.

Diversification within crops planted on the farm and within the coffee chain are two applications of the same concept. Research complemented the UCA San Ramon’s launch of Caféteria Monte Grande in San Ramon, Matagalpa, a coffee shop run by the cooperatives’ women farmers serving a mix of patrons from both the emerging agritourism in the region and the town’s residents, and serving as diversified income opportunities for women producers. CAN supported the purchase of the espresso machine and established a revolving loan that the women collectively make decisions about how to invest in the coffee shop.

More than 20 women run the coffee shop that serves the beans they grow, and sources produce for smoothies and snacks from women’s home gardens, another diversification strategy that emerged from the project to end seasonal hunger. Offering espresso drinks and milk drinks, rather than just traditional filtered coffee, positions the shop as specialty coffee, but the entrepreneurial women behind the business are shaping it on their terms. This holistic approach is a continuation of the same philosophy that guides their methods of coffee production. “Agroecology is not a precise recipe for how things should be done,” explained Cortez. “Instead, agroecology focuses on processes for how communities can figure out things together.” Agroecological principles guide practices on integrating shade systems into farms for climate resilience and those same principles foster economic resilience through building local coffee retail businesses.

Fine Dining, Fine Coffee in Costa Rica

Franco restaurant and café is one of the businesses ushering in a new wave of specialty eateries and cafés in San Jose with a focus on quality, craft and local ingredients.

Only a few hours drive from the mountains of Tarrazu where the coffee was grown, Franco serves those beans using the same calibre of equipment and service found in specialty cafés worldwide. The company’s motto is “simple and neighbourly,” reminding that only in producing countries can coffee truly be grown by one’s neighbours. “We are a producing country, so we should have the best here too,” said Carlos Montero of Finca La Pastora in San Marcos de Tarrazu, of his coffee being sold at Franco. “Customers in San Jose have high expectations.”

Panama’s Baristas Lead the Change

Benjamin Roque is Panama’s 2018 barista champion, and as such the de facto national ambassador for his country’s coffee both at home and abroad. “There are many Panamanians who still do not know how popular our coffee is globally. As soon as people try it they are surprised at the different flavours found in specialty coffee.” There is now a dedicated group of local aficionados who now ask for their cup of coffee by processing style or farm where it was grown.

After competing in the World Barista Championship in the Netherlands in June, Roque returned home with a greater understanding specialty coffee as an industry. “It was not just about representing Panama on a world stage. I can share what I learned with my fellow baristas in Panama so we can all improve the work we do.”

After representing Panama to the world, Roque has the job of representing the world to Panama. Now, when he is behind the bar serving customers at Kotowa Coffee House in Panama City or educating staff as barista trainer at Kotowa’s shops, he not only talks knowledgeably about the production, roasting and brewing processes behind the cup, he speaks authoritatively about how coffee is served around the world, giving life to the direct trade, farm-to-cup taglines that further differentiate specialty coffee served at origin.

Rachel Northrop has been covering coffee for T&CTJ since 2012, while she lived in Latin America’s coffee lands writing When Coffee Speaks. She was based in Brooklyn, NY but has recently relocated to Miami, Florida. She may be reached at northrop.rachel@gmail.com.

The post Homegrown Specialty: Central America’s Increasing Domestic Consumption appeared first on Tea & Coffee Trade Journal.

Alongside Rwanda, coffee beans from Brazil, Colombia, Costa Rica, El Salvador, Ethiopia, Guatemala, India and Nicaragua were chosen to compete as finalists, following analysis at illy’s Quality Lab at its Trieste, Italy headquarters. All nine finalists, spanning four continents, are ingredients in illy’s proprietary blend.

“It is an honour and a pleasure to recognize Ngororero Coffee Washing Station and Ms. Muzika for their achievement, and that of all of our finalists, who are focused on producing the highest-quality coffee through sustainable methods,” said Andrea Illy, chairman of illycaffè during the award ceremony. “This week celebrates an even greater theme, and that is the enormous dedication, pride and talent of the world’s 25 million coffee-growing families, who fill our cups, and replenish our souls, every day.”

On 1 October, to mark International Coffee Day, illycaffè focused its efforts on honouring women coffee growers, who are responsible for nearly half of the world’s coffee production.

EIICA, named for illycaffè’s visionary, second-generation leader, Ernesto Illy, celebrates his company’s hand-in-hand work with farmers for the past 27 years to realize his dream of offering the best coffee to the world, and his commitment to improving the well-being of the world’s coffee growers.

Prior to last night’s gala, emceed by Ted Allen, host of Food Network’s Chopped, Chopped Junior and The Best Thing I Ever Ate, a panel of tasting, culinary and coffee experts from around the world took on the task of choosing this year’s “Best of the Best” bean, based on criteria including aromatic richness/complexity, balance/elegance and aroma intensity/strength in a series of blind tastings. The jury included: Mark Pendergrast, author (Uncommon Grounds: The History of Coffee and How it Transformed Our World, and Beyond Fair Trade: How One Small Coffee Company Helped Transform a Hillside Village in Thailand); Owen Dugan, features editor at Wine Spectator (who is considered to be among the world’s foremost experts in viniculture); Peter Giuliano, chief research officer at the Specialty Coffee Association (and former co-owner of Counter Culture Coffee); Sunalini Menon, Asia’s first female professional in the field of coffee cupping (and the former director of quality control for the Coffee Board of India); as well as Michelin-starred chefs: Alfio Ghezzi, the executive chef of Locanda Margon in the Trentino territory of Italy, and Niko Romito, acclaimed Italian chef (runs the restaurant Reale in Castel di Sangro, the two Spazio bistros in Milan and Rome, and every Bulgari Hotel restaurant around the world).

The “Coffee Lover’s Choice” award, presented by Massimiliano Pogliani, CEO of illycaffè, on behalf of illy partner United Airlines, was determined by a “jury” of over 1,500 discerning consumers who visited flagship illy café locations in Kuala Lumpur, London, Milan, Paris and San Francisco, and at special events in Athens and New York City, all of whom tasted coffee prepared from the same beans as for the expert jury.

“It all starts with the unique illy blend, developed consistently year after year, that gives us deep knowledge of the coffee origins combined with our direct trade model that works closely with coffee growers to produce the highest quality Arabica beans,” said Pogliani. “Next year, we plan to continue expanding our Authors’ Notes program, an exclusive experience for illy fans that centers around tasting and purchasing the nine finalist coffee lots from the 2018 awards at our illy café shops.”

Twenty-seven grower representatives from the nine finalist countries, many visiting New York City for the first time – and for some, it was the first time ever leaving their home countries – also participated in a coffee-specific seminar hosted by chairman Illy and representatives from the International Coffee Organisation (ICO) and UNIDO (United Nations Industrial Development Organisation) at the United Nations that covered topics including growing practices, business management, climate change, sustainability, closing the gender gap and megatrends impacting the coffee industry.

In his presentation, head of operations at the ICO, Gerardo Patacconi, noted that the decline in coffee prices has led to increased poverty, which has caused migration and social unrest, which in turn has resulted in farmers making less investments in and improvement to farms, or abandoning coffee production all together. “In the short term, the livelihoods of coffee growers are in jeopardy,” he said. “Long-term, the future viability of the world coffee sector is in question.”

EIICA is rooted in a program that illy established 27 years ago in Brazil, originally called Premio de Qualidade do Cafè para Espresso, that drove illy’s transformation to a company that today purchases nearly 100 percent of its coffee beans directly from producers able to meet its exacting quality standards, at a guaranteed premium over market prices averaging 30 percent. The EIICA was first held in New York City in 2016.

For more information, visit www.illy.com.

The post Female Producer Takes Top Honours in 2018 Ernesto Illy Int’l Coffee Award appeared first on Tea & Coffee Trade Journal.