Coffee washing station owners submitted 131 samples of Bourbon variety coffees from 11 provinces across Burundi, and 23 coffees from five provinces were selected to go to the COE internet auction on 19 September. This year was the first time a Natural processed coffee has made it to the COE Auction.

COE head judge, Stephen Vick said: “This year’s Burundi Cup of Excellence brought amazing quality and an ever-expanding range of flavor profiles. Burundian coffees have always been known for their wide range of fruit complexity and sweetness. This year was no different as we tasted classic washed Bourbon flavors of orange, peach, fresh fig, honey, brown sugar and hibiscus.

“With the addition of some naturally processed coffees into this year’s competition (including first place) those fruit flavors expanded even more with strawberry, cantaloupe and papaya notes. I look forward to seeing what flavors Burundi has yet to uncover in years to come.”

Nolan Hirte from Proud Mary in Australia and the USA said: “Attending COE is like my reset for coffee. It helps me stay connected and inspired by this incredible industry we work in. Burundi COE took that concept to another level again this year. Such a humbling place with such beautiful people working so hard for what they have, producing exceptional coffees.

“This year the national jury selected five natural lots in the top 40, two of which made it in to the top 10. This was so exciting to see another side of what Burundi can offer. There was the classic bright and juicy apricot coming from the washed bourbon with loud berry notes and that sparkling acidity…delicious.

Contrasted with the depth of the naturals with big tropical fruits ranging from pink to orange, like guava and mango and watermelon. So excited for Burundi and what is to come.”

Coffee washing station Gatukuza took first place with a 90.13, which was the only coffee to score 90 and above by the international jury. The winning coffee was a Natural processed Bourbon from the province of Ngozi.

In second place was a Washed Bourbon, which came from the region of Kayanza from coffee washing station Gitwenge with a score of 89.92. Karinzi coffee washing station scored 89.43 for the third rank from the region Kayanza with a washed Bourbon.

For the full list of Burundi competition winners follow the link.

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Revive offers an array of naturally fermented, organic, non-GMO, Fair Trade-certified, ethically sourced, raw bottled and on tap Kombucha. It maintains a strong presence in the United States, with a rapid national growth of over 168% percent versus a year ago (per Information Resources Inc MULO 52 weeks ended 4 November 2018). The latest financing by Peet’s will continue to scale the Revive brand, grow its brewery operations and broaden its distribution via the coffee company’s network, while assuring absolute product quality and superior taste.

“Building an evergreen ecosystem for the Revive brand has always been part of our mission,” says Sean J Lovett, founder and CEO of Revive Kombucha. “We are excited to further solidify our long-term partnership with Peet’s to fulfill our greater purpose of bringing our super tasty and good-for-you beverages to a larger audience.” Revive Kombucha launched at the Sonoma County Farmers Market in 2010.

Emeryville, California-based Peet’s expects to expand Revive Kombucha’s market reach in on-premise, grocery and Peet’s coffee bar locations. The inherent match of delivering Revive across consumer facing Peet’s channels will strengthen and accelerate the growth of its pioneering chilled beverage portfolio.

“Kombucha is a natural adjacency to ready-to-drink coffee and our consumers tend to love both,” says Eric Lauterbach, president of the consumer division at Peet’s Coffee. “Adapting our growth strategy to extend access and trial of superior beverage choices across channels in new and convenient locations is key. And knowing the ongoing consumer shift to better for you and functional beverages, our latest long-term investment in Revive reflects our belief in the future growth of the brand.”

Sean J Lovett and co-founder Rebekah Lovett will maintain their equity and leadership positions at Revive Kombucha, while also maintaining the brand’s innovative approach to batch brewing and natural fermentation methods.

For more information, visit www.peets.com or https://revivekombucha.com.

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2018’s trend for floral flavors inspired Copper Cow to create a quality organic option. The coffee contains no artificial flavoring as the dried lavender is ground into the coffee itself, creating natural and intense aromatics. The Lavender Latte comes in a box set of 5 featuring Copper Cow’s natural condensed milk ($17 for 5 pack).

Copper Cow uses Vietnamese-grown beans to create an easy pour-over style coffee. It features a compostable pour-over filter filled with dark-roast Vietnamese coffee that fits snugly over most glasses and mugs, without the need for a coffee maker. The addition of hot water yields a strong, nutty brew, and kits contain a packet of sweetened condensed milk to enable consumer to make the coffee to their taste.

California-based Copper Cow Coffee was founded by Debbie Wei Mullin, who set out to elevate one of her family’s favorite past times: Vietnamese coffee. She went searching for natural, socially sustainable, specialty Vietnamese coffee and discovered the brewing technique of single serving pour over bags.

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However, a new report from Fact.MR finds that ready-to-drink (bottled) tea consumption is growing globally — not just in the APEJ and US markets. According to the study, global consumption of bottled tea is expected to surpass 41 million liters, growing at a Year-over-Year of 3.4% in 2018 over 2017. Overall growth of the bottled tea market  can be attributed to:

• Increasing appetite for specialty teas and their easier availability;
• Health-conscious consumers preference for healthful tea beverages;
• Millennials’ developing palate for different RTD bottled tea flavours;
• Accessibility of bottled tea across various sales channels.

“The bottled tea marketplace is profoundly impacted by evolving consumer sentiments wherein vendor revenues dwindled half a decade ago on the back of a contagious low- or no-sugar beverage trend,” says Sanjeevani Dubey, a senior analyst at Fact.MR. “As manufacturers ramped up the production of no-sugar tea varieties, the bottled tea market surpassed USD $47 billion in 2017 and the status quo is highly likely to continue in 2018.”

The study reveals that the demand for still variety of bottled tea will witness over 35 million liters consumption globally in 2018. However, sparkling tea revenues are set to grow at a 6% Y-o-Y in 2018 over 2017. This expansion can be attributed to growing demand among millennials and Generation Z for sparkling iced tea. New varieties of sparkling iced tea (Sound Sparkling Organic Tea, Kombucha Wonder Drink Sparkling Fermented Tea, as well as Lipton Sparkling Tea) continue to hit the marketplace as manufacturers aim to meet this demand.

Conventional bottled tea has remained the primary choice among tea lovers until the arrival of organic teas. The study finds that the consumption of conventional variants will hold over 80% of the total bottled tea consumption in 2018. However, demand for organic variants is growing rapidly wherein consumption will increase over 4 million liters in 2018 over 2017. Brick and mortar retailers globally and online channels now offer a variety of organic bottled tea.

Black tea remains the overwhelming “leader” among RTD tea, with Fact.MR’s  study showing that 30% of bottled tea consumed in 2018 to be black tea. A rise in findings surrounding black tea’s potential health benefits are contributing to its continued popularity but green tea corners the market on perceived health benefits, aiding in its growth. The study estimated green tea occupied one-fourth of the global bottled tea consumption in 2017. Traditional recognition of green tea as a medicine and a higher concentration of antioxidants, particularly epigallocatechin gallate (EGCG) continue to encourage green tea consumption globally.

Food and beverage trends tend to start in the foodservice channel, and RTD tea is no exception. According to the study the HoReCa (Hospitality, Restaurants, Cafés) market continues to present a significant demand for bottled tea. Keeping pace with consumer preferences for eating outside the home and for ready-to-eat foods, RTD tea companies are significantly investing in HoReCa. (See “Restaurants & Foodservice: Please Consider Premium Freshly Brewed Iced Tea” in T&CTJ May 2018.)

RTD tea’s growth, according to study, will continue its upwards steady trend following increasing consumer preference for ready-to-drink and healthier-for-you beverages and innovations surrounding flavours (new tea varieties, exotic flavour and ingredient infusions), formats (new delivery methods beyond traditional bottles and cans) and styles (unsweetened, slightly sweetened, fresh brewed, all natural, organic, high in polyphenols, probiotics, or antioxidants, etc), and as manufacturers focus on expanding their global footprints. The Fact.MR report tracks the bottled tea market for the period 2018-2027. According to the report, the bottled tea market is projected to grow at nearly 4% CAGR through 2027.

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Scott Markham founded London-based Rokit Pods after realising there needed to be a simpler way of making healthy coffee-alternatives at both home and in the office. “Making my cup of matcha the traditional way every day was always a huge task,” he says. “It began by avoiding breathing too heavy whilst scooping the powder to not create the matcha cloud, and then I had to whisk like crazy. I thought there has to be an easier way…our Nespresso machine sitting there in the corner caught my eye, and I found the answer!”

That’s when Scott and his co-founder and wife, Bev, made it their mission to create an easy, good-for-you organic “cuppa something,” using existing coffee machines.

Rokit Pods’ current line up includes:

• Matcha Green Tea – This full-bodied, earthy, hearty and organic matcha green tea is made from high-quality, fine ground, powdered green tea to create a delicate fragrant drink.

• Yerba Mate – This organic, soft and distinctive tasting drink is made from the dried leaves of an evergreen holly native to South America. Sharing this drink from a traditional gourd is a sign of friendship and bonding and often becomes a social event.

• Ultimate Coffee – This warming and unique organic coffee blend is made using natural and organic extracts of Panax ginseng, Goji berry and Maca.

Since its inception, Rokit has made huge strides, and the packaging redesign is only step one of their long-term plans. The PepsiCo Nutrition Greenhouse program selected Rokit for the class of 2018. Each brand chosen receives a grant to accelerate the business and work alongside PepsiCo’s specialized mentors across all business development.

Markham notes that the redesign enhances the packaging’s visual presence across the board. “And now that we have the new branding, the PepsiCo programme is really supporting and helping us move forward and focus on obtaining sustainable growth with their resources, expertise, access and knowledge of the relevant marketplaces,” he says.

Looking toward a bright future, Markham anticipates introducing new flavours to Rokit’s current line up and making the pods more readily available in the UK market as well as globally. Rokit has also set its sights on transitioning to fully compostable pods in an effort to minimize its carbon footprint.

Rokit Pods are available at Whole Foods UK, boutiques around the greater London area and Amazon. MSRP for the Matcha Green Tea, Yerba Mate and Ultimate Coffee is £7.99 per 10-pack and £13.99 per 20-pack.

For more information, visit: https://rokitpods.com/

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The Sparrows Coffee, Tea & Newsstand was opened in 2007 in Grand Rapids by Lori Slager Wenzel as a café dedicated to providing an excellent coffee experience in an inviting, inclusive environment. It began roasting its own specialty coffee for the café, as well as local wholesale clients, in 2016. Slager Wenzel will continue to own and operate The Sparrows Coffee, Tea & Newsstand café independently, and will join the Schuil Coffee team as general manager of The Sparrows Coffee wholesale business.

Also joining Schuil Coffee are Cody Gallagher, Sparrows’ head roaster, and Tim Novak, Sparrows’ head of product development and quality assurance. Gallagher has a diverse set of coffee experiences spanning years and Novak has been a fixture in the specialty coffee industry for nearly 20 years, including an eight-year stint roasting at Portland’s Stumptown Coffee Roasters.

“Schuil Coffee is committed to all of its customers, so we need driven and genuinely passionate experts who can deliver authentic coffee concepts that serve the diverse tastes of today’s consumers,” says Tim Volkema, CEO of Schuil. “Lori, Cody and Tim have spent extensive time in Grand Rapids’ specialty coffee culture. They complement our legacy roasting team with deep knowledge and a capacity for innovation, consistency and adaptability, which can help us thrive in this competitive marketplace.”

Schuil has established a formidable green coffee network in the most celebrated coffee-growing regions around the world. With access to this product sourcing, the Sparrows team can produce a lineup of specialty coffee releases that celebrate the best farm to cup experiences.

“Joining the Schuil team is a natural fit. So far Cody, Tim and I have fulfilled orders for our Sparrows accounts with a super small roaster, but with access to Schuil’s green coffee sourcing partnerships and roasting technology, we can dramatically expand our reach and access new markets,” says Slager Wenzel. “By sharing our best practices and complementary areas of expertise, I think we can accelerate sales growth for Schuil as well.”

Schuil Coffee is West Michigan’s first specialty coffee roaster, and for nearly 40 years it has sourced, roasted and brewed specialty coffees. Offering more than 100 types of coffee made from beans sourced from the most celebrated coffee-growing regions around the world, Schuil supplies coffee, tea and brewing equipment to retailers, restaurants, coffee shops, offices, churches, hospitals and individual consumers.

For more information visit schuilcoffee.com.

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Made from the waste of sugar cane crop, the cup will naturally break down at room temperature and will fully decompose within one year. This is by far the greenest and best alternative to the traditional plastic lined cup and plastic lid, served by many other coffee retailers that take decades to break down. The launch will help reduce the estimated 2.5 billion coffee cups sent to waste entering landfill every year and will help save countless amounts of trees.

Commenting on the launch, Alistair McCallum-Toppin, co-founder and managing director of AMT Coffee says, “It has taken years of research and development to source a fully bio compostable coffee cup and lid. Thanks to new green focused technology and our demand for change, we are delighted to introduce our new 100% bio-compostable coffee cups and lids across all AMT Coffee bars, which are made from sugar cane waste which is a natural plant-based material, and which will decompose within one year.”

The new bio-compostable cups and lids are hitting AMT’s coffee bars in time for the holiday season. “Although it has the usual festive message, this year we wanted to make a serious statement about the importance of making the change for our blue planet and all that depend on it. We only hope the others will follow,” says McCallum-Toppin.

The new cup was designed by McCallum-Toppin together with AMT’s in-house creative team. The ‘Let’s make the change’ Christmas message is inspired by the ocean, marine life and all who rely on it.

AMT Coffee Limited, is an independent, quality and customer-driven business founded in 1993. An ethically-focused company, AMT was the first national, independent UK coffee brand to move to Fairtrade coffee in 2004, and for over 10 years has served its pure double shot Fairtrade coffee exclusively with organic milk. AMT can be found in train stations, airports and hospitals. The company started life trading from a cart on the streets of Oxford. Two decades later, AMT has over 50 coffee bars across the UK and Ireland.

For more information or to contact AMT Coffee visit www.amtcoffee.co.uk.

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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.

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World coffee consumption is provisionally estimated at 161.93 million bags in coffee year 2017-18, led by an increase of 3.1%, to 35.9 million bags in Asia and Oceania’s consumption. While coffee consumption is estimated 1.8% higher in coffee year 2017-18, coffee production exceeded this by 1.59 million bags. This surplus and the higher volume of shipments contributed to the low prices in 2017-18.

Coffee prices reversed their four-month downward trend as the monthly average of the ICO composite indicator increased to 111.21 US cents/lb in October 2018, 13.3% higher than in September 2018. While prices have increased, they remain below the average for January 2008 to September 2018 of 138.56 US cents/lb. In contrast to September 2018, the daily composite indicator remained above 100 US cents/lb throughout October 2018, ranging between 101.04 US cents/lb and 116.93 US cents/lb.

Prices for all group indicators rose significantly in October 2018 compared to the previous month. The largest increase occurred in the average price for Brazilian Naturals, which rose by 15.7% to 115.59 US cents/lb followed by a gain of 13.3% to 137.34 US cents/lb for Other Milds. Colombian Milds grew by 12% to 140.83 US cents/lb. As a result of the larger increase in the monthly average for Other Milds compared to Colombia Milds, the differential fell by 23.5% to 3.49 US cents/lb. Robusta prices increased by 8.62 US cents/lb in October 2018 to an average of 85.32 US cents/lb. The appreciation of the Brazilian real contributed to the rise in prices for Brazilian Natural coffee while tight supplies at the start of the new crop year for many producing countries have impacted the other indicators. The average arbitrage in October, as measured on the New York and London futures markets, grew by 22.3% to 42.57 US cents/lb, reversing three months of decrease. This compares with a monthly average of 59.87 US cents/lb in the last five years. Further, intra-day volatility of the ICO composite indicator price rose by 1.8 percentage points to 7.2% as the intra-day volatility of all group indicators increased.

World coffee exports amounted to 9.43 million bags in September 2018, compared with 8.75 million in September 2017. Exports in coffee year 2017-18 increased by 2%, to 121.86 million bags compared to 119.52 million bags in the last coffee year. In the twelve months ending September 2018, exports of green Arabica totalled 70.95 million bags compared to 70.51 million bags last year; whereas green Robusta exports amounted to 39.24 million bags compared to 38.87 million bags. In September 2018, Brazil and Colombia represented 60.4% of total green Arabica exports whereas Vietnam accounted for 60% of total green Robusta exports.

Total shipments of all forms of coffee increased in four out of the ten largest exporters for coffee year 2017-18. Brazil exported 32.34 million bags of coffee in 2017-18 compared to 31.93 million bags in 2016-17. However, Brazil’s coffee year production is split across two crop years so that 2017-18 shipments reflect both the smaller output produced in crop year April 2016 to March 2017 and the 14.7% increase in production for crop year 2017-18. Brazil’s exports for April to September 2018 reached 15.52 million bags, which is 11.2% greater than the volume shipped from April to September 2017.

Vietnam saw a 21.7% increase, shipping 28.64 million bags in coffee year 2017-18 compared to 23.54 million bags in 2016-17. This reflects the growth in production that benefited from favourable weather. In contrast, Colombia’s exports for coffee year 2017-18 decreased by 5.7%, to 12.72 million bags as decreased output limited the volume available for shipment.

After achieving a record of 7.29 million bags, exports from Honduras fell in 2017-18 to 7.14 million bags, due in part to a shortage of labour for harvesting. India was the fifth largest exporter in 2017-18, and its exports declined by 1.4% to 6.28 million bags. Indonesia saw the largest decrease in exports as shipments fell from 8.72 million bags in 2016-17 to 5.64 million bags in 2017-18. A shortfall in production coupled with increasing domestic demand led to this decline.

Like Honduras, Uganda’s exports decreased following a year of record exports. Uganda shipped 4.36 million bags in 2017-18 compared to 4.61 million bags in 2016-17. Peru’s exports remained stable at 3.96 million bags while exports from Ethiopia and Guatemala increased by 4.5%, to 3.65 million bags and 5.4% to 3.47 million bags, respectively.

In coffee year 2017-18, global coffee output is estimated 4.8% higher at 163.51 million bags compared with coffee year 2016-17. Arabica production increased by 1.7% to 101.23 million bags whereas Robusta grew by 10.5% to 62.28 million bags. While output expanded in all coffee-producing regions, Asia and Oceania experienced the most growth as production increased 8.3% to 47.95 million bags. This is followed by Mexico and Central America where output rose by 4.3% to 21.34 million bags. South America is the largest producing region, and its production grew by 3.3%, to 76.98 million bags while Africa’s increased by 3.4%, to 17.25 million bags.

World coffee consumption is provisionally estimated at 161.93 million bags in coffee year 2017-18, 1.8% higher than coffee year 2016-17. The fastest growing region is Asia and Oceania where consumption in coffee year 2017-18 is estimated at 35.9 million bags, up 3.1% from last year. This is followed by North America, which is estimated to grow 2.6%, to 30.34 million bags in coffee year 2017-18. Both Africa and Mexico and Central America are expected to reverse the declines in coffee consumption in 2016-17 to grow by 1.7%, to 11.08 million bags and 1.7%, to 5.3 million bags in coffee year 2017-18, respectively. Europe is provisionally estimated to maintain its growth rate of 0.5% with consumption estimated at 52.32 million bags in 2017-18. After increasing by 3.5%, in 2016-17, coffee consumption in South America is provisionally estimated to rise by 1.8%, to 26.97 million bags.

While coffee consumption is estimated 1.8% higher in coffee year 2017-18, coffee production exceeds this by 1.59 million bags. This surplus has contributed to the low prices this season, with the composite indicator averaging 111.51 US cents/lb for October 2017 to September 2018. In comparison, the average for the composite indicator in 2016-17 was 132.43 US cents/lb, reflecting the 3.1 million bag deficit that coffee year. Additionally, exports in coffee year 2017-18, have set a new record, which has put further pressure on prices as the market was well-supplied at the start of 2017-18 even with growing consumption. Inventories in September 2017 reached 25.8 million bags, which is the largest volume on record for September.

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The Bristol, England-based coffee roaster is supporting two charities that are local to their premises in both Bristol and London. In the West Country Extract is donating proceeds to Empire Fighting Chance, while in the capital, they continue their long-running support of The Passage.

Ashlee Eastwood-Quinn, Extract’s head of coffee says, “Community is one of our key values, whether that’s working with our farmers across the globe to help improve the conditions of their local community or simply supporting the power of coffee in connecting people closer to home. We are always looking for ways to give back to our local communities in both Bristol and London, and so we’re really happy to be supporting two such wonderful charities on our doorsteps.”

Empire Fighting Chance was established in 2013 by the Empire Amateur Boxing club, which has been active in the St Paul’s area of Bristol for over 40 years. Nearby Extract’s roastery, the community charity offers training and guidance to young people to help them stay clear of crime and violence, raise their aspirations and increase their self-confidence. The charity currently works with over 200 young people per week in the communities throughout Bristol.

“We are delighted to partner with Extract Coffee Roasters, a local, inner-city Bristol based business, that shares our ethos of community. The Strong Woman/Strong Man launch is a great concept that links perfectly with our key focus on developing strength and resilience into the young people we work with,” says Jamie Sanigar, co-founder of Empire Fighting Chance. “We are particularly excited by the Strong Woman focus this year as Empire’s female participation continues to grow to around 30% of all our programmes in a traditionally male-dominated sport of boxing.”

Gemma Screen, marketing manager at Extract Coffee Roasters says, “I’m joined at Extract by our female co-founder and director, Samantha Faulkner, a female head of coffee, Ashlee Eastwood-Quinn and many more talented women in the business – 80% of our coffee is roasted by women. We’re a business full of ‘strong women,’ and so the introduction of Strong Woman this year seemed like a natural step for us.”

Extract is also donating to The Passage; London’s largest voluntary sector resource centre for homeless and vulnerable people. Each day they support up to 200 men and women in the capital. The coffee-roaster already provides free barista workshops as part of the charity’s ‘Hotel School’, a joint venture between The Passage and The Goring Hotel, which aims to provide vulnerable people with the resources to gain employment within the service sector.

The Strong Man/Strong Woman Espresso is a blend of beans for farms in Ethiopia and Costa Rica. Once roasted and fermented in Bristol both components add exceptional sweetness to the cup, giving the coffee a hint of sticky marshmallow and blueberry muffin. The espresso will be on sale throughout November and December while stocks last.

Extract Coffee Roasters is a specialty coffee roaster, roasting over 250,000 kilos of coffee per year across five roasters, all hand restored by the Extract team. They supply coffee, training and machines to over 500 cafés, restaurants and offices in the UK and offer an online coffee and subscription service. For more information about Extract Coffee Roasters, visit: www.extractcoffee.co.uk.

To learn more about or support Empire Fighting Chance, visit: www.empirefightingchance.org.

To learn more about or support The Passage, visit: http://passage.org.uk.

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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.

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Thirst may be the first reason a consumer reaches for a beverage, but it’s the packaging that may seal the deal at the point of purchase. Increasingly, beverage manufacturers are looking to captivate customers with packaging that offers some form of personal resonance.

Whether referencing a lifestyle choice, a fond memory or an important goal, a beverage label that can connect with consumers on a deeper level has the power to stick. Consider packaging that aims to motivate workouts, sparks memories of a favourite vacation or reinforces the value of a healthy lifestyle — prompting engagement in the product experience before the consumer even twists off a cap, pulls a tab or pops a lid.

Given the growth of the market, it’s no wonder manufacturers are in a race to capture the hearts, minds and loyalty of consumers. Currently worth USD $30.1 billion, the beverage packaging industry in the United States is expected to experience 4.5 percent growth in the next decade, according to the 2018 Beverage Trends in Packaging and Processing Operations by PMMI, The Association for Packaging and Processing Technologies. In today’s competitive landscape for beverage products, more brands may take bolder steps to amplify the essence of what’s inside on the outside — particularly utilizing the power of print effects. Today’s consumers will likely not reach for a drink when they simply feel thirsty, but instead when they feel understood.

Tugging at the Heartstrings

Choosing a career path, moving to a new city or buying a home — these are all decisions highly dictated by emotion. But what about beverages? Can a person have an emotional reaction to a drink on a store shelf, and can this connection really influence their decision to purchase the product?

The answer may be “yes” as consumers continue to choose beverage products that feel familiar or strike a certain chord of nostalgia. Consider the “Share a Coke” campaign from the Coca-Cola Company, which created a way to literally attract consumers by calling their names. For Coca-Cola, which had long established its foothold in the carbonated beverage sector, this campaign strengthened customer loyalty and created buzz around the brand.

Creating this kind of label variety was no small feat, even for such a major brand, but advancements in printing technologies made the campaign possible. According to an article on Label & Narrow Web’s website, to run labels that pulled from a list of about 250 names, Coca-Cola tapped a domestic label and packaging converter company, which coordinated with printers equipped with HP Indigo digital printing technology to get the job done. With this technology, the varied labels could be done on short runs and still reflect high-quality printing.

On an international scale, South Africa-based magazine Packaging & Print Media reported that Coca-Cola repeated this collaboration with converters and partner printers to create thousands of names in multiple languages. Some international printers utilized flexographic printing as opposed to digital printing, so careful colour matching was done in order to achieve the same “Coke Red” shade across different types of printers.

Some brands have found a way to speak to customers less directly, but still with intimacy or a level of personalization that can be hard to beat. Whiskey brands Jack Daniels and Johnnie Walker are actively pursuing different segments of the market and looking to expand their reach with a range of tailored products. Jack Daniel’s Gentleman Jack whiskey aims to reach a segment of the market that associates fine whiskey with a premium sipping experience.

According to PMMI’s report, unique packaging is what premium brands use to differentiate themselves from value brands, so mid-tier brands are now using packaging to emulate the look of top-shelf brands. With its Gentleman Jack edition that features a metalized label resembling a stamped silver plate, Jack Daniels is attempting to appeal to consumers who value finer, more original details over a traditional paper label. Some craft spirits are taking premium package printing a step further by turning to technologies that use tinted glass and other tactile labels, allowing for a more sophisticated, expensive look.

Johnnie Walker recently created “Jane Walker,” a special-edition iteration of their Black Label product, to appeal to the female demographic typically not considered a whiskey-drinking group. To substantiate the message, Johnnie Walker is donating proceeds of each bottle of the Jane Walker Edition sold to organizations supporting women’s progress.

Packaging for the Health- and Eco-Conscious

Personalization may not be the only key to sales. With an equally large demand for products that support healthy, active and clean lifestyles, more beverage manufacturers are producing drinks that come in smaller cans or bottles with fewer calories. The dainty servings not only meet demands for lower-calorie, lower-sugar products, but also reinforce the idea of portion control in a departure from decades of oversized servings.

In this era of clean labelling, consumers are also looking for natural and additive-free drinks, however, this type of beverage comes with its share of challenges for manufacturers and processers. Many of the more organic or natural beverages, like juices, are non-homogenous and become separated when standing still on the shelf. To avoid possible negative reactions from customers, brands are using shrink wraps to hide the inner contents of a bottle.

The push for clean labelling has also spurred some changes along the production line, with manufacturers having to add agitation equipment or adapt filling machinery to handle the different behaviours of more natural beverages.

For the athletes shopping in the beverage aisle, the extra aid that sports drinks promise can offer a massive appeal. Some brands have introduced a way to target different types of athletes, taking customization to a new level. Gatorade, for example, developed a product line that provides multiple drinks to be consumed at specific stages in a workout. If this product line speaks to a particular athlete’s established routine, Gatorade may have just increased a customer’s purchase from only one drink to three — right at the point of sale.

On top of nutrition, brands can also gain selling power in sustainability. By offering an eco-friendly product that can claim it creates less waste, a brand is able to connect with growing consumer concern for the environment. One way that manufacturers are addressing this shift is by using digital printing, which in general is considered more cost-effective and environmentally friendly for the short runs that occur with label variation. Digital printers, like the HP Indigo technology used for the “Share a Coke” campaign, have been recognized for their eco-friendly benefits of reducing energy and supplies in each round of printing.

Some beverage manufacturers are also going green by utilizing eco-friendly materials like vegetable oil-based inks or water-based inks, which can be used in conjunction with digital printing technologies. These inks not only dry quickly and deliver a high-quality print, but also minimize the release of volatile organic compounds (VOCs) that are usually heavily present in traditional solvent-based inks. UV inks offer similar benefits in that they “cure” at rapid rates and release minimal VOCs, and they also allow for high-quality digital direct printing on glass or PET bottles.

Advances in Printing Propel Brands

The beverage variety that we see on the shelves today can be tied to the growth of technologies that enhance the flexibility of lines, speeding and simplifying changeover between different product runs. With increasing consumer demand for a wide selection of beverages, manufacturers require the ability to swap labels out and change production over many more times than they likely had to in the past. Changeovers that used to happen only once a day or week now may happen three times in one shift in order to generate the masses of personalized or targeted products customers crave.

To achieve this rapid changeover, many manufacturers have turned to digital printing, which allows for labels to be diverse and to be prepared and quickly applied. With this technology, generating a graphic for a label is a more efficient process and can be done in a more immediate timeframe, reducing costly downtime. The speed of this equipment also coincides with the need for products to be delivered to the store in as fresh of a state as possible. Packagers can generate digitally printed labels closer to the time of production; ensuring consumers receive beverages that did not spend months in storage before shipment.

The prevalence of digital printing systems is a result of the technology becoming more accessible every day. At a price point that doesn’t break the bank, the adoption of digital printing is an easier choice to swallow. Now that the technology can be used for shorter runs of products like 30,000 units, it is arguably becoming a more difficult decision to stick with traditional printing technology.

Beyond digital printing, technologies that create larger and bolder imagery are taking hold. Shrink sleeve technology is being used more on cans and bottles, according to PMMI’s report. For example, a craft brewer might place a shrink sleeve over an entire six-pack. This style of package printing facilitates easier packaging line changeover and is helpful for companies that produce a variety of beverage types or flavours in the same can shape.

Yet, some brands prefer paperboard over shrink sleeves, because paperboard can retain its imagery and shape after being opened, whereas shrink sleeves become ripped, distorted and likely discarded at the first use. In many cases, the brand may choose paperboard as the outer packaging in the hopes that a consumer will keep the container in the refrigerator or on the counter. Regardless of the choice in material, either option provides a brand the added benefit of more images, more information and the chance to tell a greater story about the product.

‘Niche’ is the Key to Market Growth

The importance of differentiation in the beverage industry is perhaps best witnessed in the bottled water market, where, arguably, the same liquid is being portrayed as an entirely different product depending on the customer toward whom it is being marketed. Brands design packaging and labelling elements to match their target demographic, and these elements become differentiators that can justify a product’s shelf space.

For example, Evian and Fiji waters present themselves as clean, natural waters that are sourced from exotic locales around the globe. Their use of clear bottles that reveal an inside label showing striking landscapes along with declarations of purity help communicate this message. Meanwhile, waters like Core, Essentia and Smartwater sell themselves as waters that boost physical and cognitive health and ‘go the extra mile.’ Then there are brands like Vitaminwater and La Croix, which are still considered ‘waters’ despite adding flavours and/or carbonation to their products to appeal to those seeking something just a little different from regular water.

Convenience and Innovation

But the trend for finding a niche falls across all beverage sectors, where companies clamor to be different and stand out during selection. Sometimes that niche can be found by offering reliable convenience, such as a Capri-Sun pouch with a straw, or sports drinks with flip-top caps. Other times, it can stem from an original packaging innovation, such as beer giant Coors’ Coors Light label featuring thermo inks that react to temperature changes. This label conveys information that the beer has reached the perfect chilled temperature and is ready to drink, and it also offers an interactive feature that is simply fun for the customer.

This type of ‘cool’ can graphic is a more recent development, as metal packaging graphics have traditionally improved at slower rates than paper labels. Improvements like thermo inks, light-responsive, glossy, matte and tactile inks are all a result of better coating technologies, PMMI’s report states. Overhauls in can printing quality and capabilities have also occurred over the last five years, with dots per inch (DPI) increasing from 120 to 130 and high-definition separation work, platemaking and printmaking all improving.

Still, while utilizing emerging technologies and finding the right niche is crucial to operations, manufacturers must also focus on staying relevant. Claiming ownership over a unique space in the market is only sustainable for as long as the brand is willing to adapt and adjust to consumer concerns and lifestyles. Beverage brands that hone in on their product’s differentiator but can continuously transform its appearance are likely to quench customer demands for decades to come.

Tom Egan is vice president, industry services, PMMI (The Association for Packaging and Processing Technologies). PMMI represents more than 800 North American manufacturers and suppliers of equipment, components and materials as well as providers of related equipment and services to the packaging and processing industry.

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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.

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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.

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As I watched the tea bags remain in both cups, I thought about how plastic in tea bags has become quite an issue this year, but more so in the United Kingdom than in North America. In its 2018 Tea Report, Tetley revealed that one in five consumers are drinking more tea than they did a year ago. According to the UK Tea and Infusions Association, British consumers drink 60.2 billion cups of tea every year, 96% of which are brewed using tea bags. Many of the most popular British tea-bag brands reportedly use a sealing plastic called polypropylene to fasten the tea bags and retain their shape.

The subject of plastic-free packaging for food and beverages has become of greater interest to British consumers following Sir David Attenborough’s program, Blue Planet II, a 2017 British nature documentary series on marine life that showed how much plastic is in the world’s oceans and seas, and the damage it is causing (its predecessor, Blue Planet, debuted in 2001).

“There has been a wave of interest from both the consumers and the press in plastic free, with many companies scrambling to become plastic free by 2020,” said Andy Byron, sales and trade marketing executive for Brentford, England-based Teapigs, in “Demand for Plastic Free Tea Bags Affects Packaging Changes,” by Anne-Marie Hardie, which appears in the July/August 2018 issue of Tea & Coffee Trade Journal.

The concern surrounding the harm that plastic is doing to the planet is real (I’m sure most of us have seen videos of turtles, dolphins and fish ensnared in the plastic rings found on six-packs of soda cans). However, whether plastic in tea bags is negatively affecting our health, remains to be seen. Some say the UK is over-reacting as the amount of plastic traditionally used in tea bags is minimal. The main components of tea bags are constructed of natural fibers – the plastic is used to thermally seal the bag – and filter papers adhere to all food regulations. “The concern over plastic in teabags is completely unfounded. Tea has never posed a health risk to consumers. Tea is a healthy beverage and messages like this do a great disservice to a product that does us good,” Shabnam Weber, the new president of the Tea and Herbal Association of Canada, told T&CTJ in a Q&A that appears in the September issue.

In her presentation, World Tea Trends, at Tea & Coffee World Cup, Jane Pettigrew, well-known author, tea expert and the director of studies at the UK Tea Academy, said that for some time now pyramid gauze tea bags have been available and have been promoted as ‘bio-degradable.’ However, she explained that, they are not “unless they are treated at very high temperatures. So, these do not break down in garden composters or council landfill sites.”

Many companies are now promoting PLA for cups and for tea papers. PLA – polylactide or polylactic acid – is a resin made from the carbon stored in plants by photosynthesis in the form of dextrose sugar. (The carbon and other elements in these sugars are then used to make a biopolymer through a process of fermentation and separation. The resulting resin is called PLA.) Pettigrew explained that although companies that use PLA claim it’s biodegradable — it apparently is not.

Quoting Biosphere Plastic, Pettigrew said, “PLA is not biodegradable, it is degradable. Enzymes which hydrolyze PLA are not available in the environment except on very rare occasions.”

She concluded by saying, “I’m afraid it’s still a case of ‘watch this space’ when it comes to biodegradable materials for take away cups and tea bags.”

I agree that it is a case of ‘watch this space.’ It seems that for now, at least, we will all have to wait to see what happens next when it comes to plastic-free tea bag solutions.

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“Simply put, sustainable coffee, served sustainably is our aspiration,” says Kevin Johnson, president and CEO of Starbucks. “We know that designing and building green stores is not only responsible, it is cost effective as well. The energy and passion of our green apron partners has inspired us to find ways to operate a greener store that will generate even greater cost savings while reducing impact.”

Announced during The Global Climate Action Summit in San Francisco, California, the “Starbucks Greener Stores” framework is anticipated to save the company an incremental USD $50 million in utilities over the next 10 years. This builds on Starbucks utility cost-savings attributable to Greener Store practices, which over the last 10-years equates to approximately $30 million in saved annual operating costs.

This commitment will further enable and empower more than 330,000 Starbucks partners globally to be informed and engaged in sustainability, adding to a burgeoning group of partner advocates through Partners for Sustainability and the Greener Apron voluntary certification program with Arizona State University.

Starbucks Greener Stores framework will be co-developed by experts including World Wildlife Fund (WWF) and will be audited and verified by SCS Global Services, a third-party verification organization that also oversees Starbucks Coffee and Farmer Equity (CAFE) Practices. This framework will be open-sourced to enable other retailers to engage in this initiative.

“This framework represents the next step in how Starbucks is approaching environmental stewardship, looking holistically at stores and their role in helping to ensure the future health of our natural resources,” says Erin Simon, director of R&D at World Wildlife Fund, US “When companies step up and demonstrate leadership, other businesses often follow with commitments of their own, driving further positive impacts.”

Starbucks has been committed to the development and implementation of scalable green building and operations for more than a decade. In 2001, Starbucks joined with the US Green Building Council (USGBC) to develop the LEED for Retail program, and in 2005, Starbucks opened its first LEED-certified store. Today, Starbucks operates more than 1,500 LEED-certified stores globally across 20 countries – including all 50 states and Puerto Rico – more than any other retailer in the world.

Starbucks investment in a sustainable future continues with the announcement of a green building framework that exceeds construction and design to address long-term, eco-conscious operation. Built on a foundation of the LEED certification program and sustainable operations, the Starbucks Greener Stores framework will offer a comprehensive model and broad environmental scope that is universal in design, but most relevant to the retail industry.

With performance-based standards that incorporate design and extend throughout the life of a store, Starbucks Greener Stores will focus on:

• ENERGY EFFICIENCY & WATER STEWARDSHIP: Deploying technologies and practices that ultimately deliver 30% water savings and 25% avoided energy over historic store design practices.
• RENEWABLE ENERGY: Powering stores by 100% renewable energy through investments in country-specific solar and wind projects.
• HEALTHY ENVIRONMENT: Designing and operating stores to create a comfortable experience that promotes wellness for partners and customers, including lighting, noise, air quality and temperature.
• RESPONSIBLE MATERIALS: Ensuring materials and products for stores are responsibly and sustainably sourced.
• WASTE DIVERSION: Designing and operating stores to reduce waste.
• ENGAGEMENT: Inspiring a culture of sustainability and empowering partners to act, be informed, and engage in sustainability issues and practices.

The announcement builds on Starbucks 30-year track record of focusing on sustainability across all aspects of its business, including: achieving 99% ethically-sourced coffee; committing to eliminate single-use plastic straws globally by 2020; pledging $10 million to develop and help bring to market, a fully recyclable and compostable hot cup; establishing a 5p paper cup charge across all 950 stores in Great Britain to promote reusability; and purchasing renewable energy, currently covering more than 60% of its electricity usage globally, and 100% of Starbucks company-operated stores in the US and Canada; among several other initiatives.

For companies interested in the Starbucks Greener Stores framework, contact Globalsocialimpact@starbucks.com for more information.

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When you think of Colombia and its beverages, the first one that pops to mind is most likely coffee. Colombia was one of the first coffee-producing countries to introduce the mass market to the wonders of Arabica. However, there is another beverage story hidden amid the West Andes mountain, that of Colombian tea.

Although still largely unknown, Colombia is not new to the tea market. In fact, the family-owned company Agricolahimalaya has been producing tea for close to 60 years. But today, they are garnering attention with their new brand Bitaco, which is awakening the world to the wonders of specialty Colombian tea. Named after the region where it is produced, Bitaco Tea was established in 2013, responding to the industry’s increased interest in orthodox tea production.

“One thing that most people don’t know is that our journey into the tea industry began in the sixties with hand plucked loose-leaf tea, so in a way we are returning to our roots,” said Santiago Gonzalez, international sales representative, Agricolahimalaya. A third-generation family-owned business, the company shifted to CTC (crush, tear, curl) production in the 1970s under the brand name Hindu in response to the industrial tea boom.

Over the years, Hindu evolved into a large retail brand responding to the mass tea consumption needs of 11 different countries including Paraguay, Panama, Bolivia, and the USA. In Colombia, Hindu comprises 45 percent of the existing tea market. However, the cost to produce Colombian CTC tea was approximately four times higher than other CTC-producing regions, such as Kenya and India. This was in part due to the higher employee standards including health and education benefits. “We had invested a lot in the region but our production costs for CTC were high and we were unable to compete in the current market,” said Gonzalez. The company knew that if it wanted to remain competitive and profitable something would have to change. The natural solution was to bring in CTC tea from regions where the production cost was substantially lower.

However, Agricolahimalaya was deeply invested in the Bitaco community and wanted to continue to employ their loyal tea pluckers. “Instead of closing our tea gardens, we decided to create a specialty tea program which would keep people working in the region,” said Gonzalez.

The transition was partially inspired by Nigel Melican, managing director of Teacraft Ltd in Bedford, England, who had visited the plantation several times over the last 30 years and assisted with the initial launch of Bitaco. “Nigel suggested that we had the right environment to do more than produce CTC from our camellia sinensis plants,” said Gonzalez. “Our hope was to offer a specialty tea line unlike any other in the world.”

The company also continued with the Hindu brand but increased their profit margins by importing most of the CTC teas for the blend. Much of the tea-garden production was shifted to orthodox tea and their new brand, Bitaco.

An Environment Designed for Tea

Positioned approximately 6000 feet above sea level, in the middle of the cloud forest, the tea garden is strategically nestled within the geographic region of Chocó known for its biodiversity and rainfall. The holding company, Agricolahimalaya’s property consists of 210 hectares, which includes 100 hectares of the protected rainforest, Bitaco Regional Forest Reserve.

The camellia sinensis plants are planted in 20 lots, each one separated by strips of forests. These natural barriers have substantially aided with irrigation and reduced pest cross contamination. However, an extremely dry summer in 2016 motivated the company to invest in a back-up plan. “We have been blessed in never having to use drip water, but as the climate continues to shift, we knew that it was time that we developed an irrigation program,” said Gonzalez. The system includes three water reservoirs that collect the rain fall overflow in the region. “We’ve never had to use them, but we have them ready in case a drought occurs.”

Embracing a New Mind Set

The first year after the transition to orthodox tea was far from an easy one. “It required a complete shift in thinking, the pests were difficult to fully control with organic methods,” said Gonzalez. “Then we stepped back and realized that the insects also have to eat something, and that our separated tea fields will help protect the plants from an extensive invasion.”

The conversion to orthodox specialty tea was extensive including building new infrastructure, plucker education, and fully committing to organic production methods. Through conventional harvesting, Agricolahimalaya plucked 500 tonnes of green leaf per year. The conversion to hand plucking solely two leaves and a bud reduced the amount to about 90 tonnes in the first year of production.

Bitaco prided itself in setting a high plucking standard for all their teas. However, Gonzalez shared that it was difficult to change the habits of pluckers who had been using the sheer harvesting method for more than 20 years. “The key was getting the tea pluckers to shift their focus from quantity to quality,” said Gonzalez. “Our field managers were continually sharing these new values at every opportunity that was available, morning meetings, in the fields, whenever they had a chance to remind them that Bitaco was now in a business that was centred on quality.”

Wanting to truly improve their overall quality of tea, Bitaco brought in Sri Lanka field trainer Mookan Arumugam Murugiah, a trainer who was highly recommended by Melican. For two months, Murugiah immersed himself in the tea gardens working side by side with Bitaco’s employees. It was here that he demonstrated not only plucking techniques, but plant management strategies that would improve the overall quality of the tea. “Mookan was instrumental in raising the quality of Bitaco Tea,” said Gonzalez. “He had worked on tea fields for more than 35 years, and we felt privileged to have been one of the last projects he worked on. He made an incredible impact.”

New Facility Geared for Future Growth

In 2016, Bitaco built their top of the line ISO 200 certified factory. Designed with future production levels in mind, this modern factory is equipped with machinery from both India and Japan. “The team went to Ambootia to learn about the equipment and how to create high quality teas,” said Gonzalez. “We’ve made a substantial investment to ensure that we can consistently produce the highest quality teas.” Today, Bitaco produces three grades of green tea, wiry, needle and loose, and six grades of black tea. A selection of their teas are blended with regional ingredients including cacao, coffee and exotic fruits, including guava, starfruit, lulo and mango. “We are trying to create everything with the concept of Colombia in mind and highlight our pride in our culture,” said Gonzalez.

The specialty teas are exported as private label products in both North America and Europe. “We have formed great partnerships across the globe with partners who believe and value our products,” said Gonzalez. The brand Bitaco is reserved for Colombia and the surrounding regions where they sell both loose-leaf tea and pyramid sachets in Chile, Panama, Guatemala and Colombia.

Governed by the philosophy of ‘never be comfortable where you are,’ Bitaco continues to push themselves to the next level. “We are continually improving our processes and thinking about what we want to offer for tomorrow,” said Gonzalez. Over the next eight years, Bitaco will expand to 100 hectares, with plans to plant five new hectares each year.

However, specialty tea is only a part of this company’s story. Agricolahimalaya is heavily invested in their community supporting several social and environmental projects. The driving force behind their sustainability efforts is owner and CEO of the Agricola Himalaya Foundation, Maria Carlota Llano. “Maria is an empowered and passionate woman and is committed to the social and environmental development of the region,” said Gonzalez.

Youth and education remain at the forefront, including providing free childcare at the Bitaco day care facility, a scholarship fund, donating resources and equipment, and providing the funding to run English and environmental classes. “We are extremely invested in the education of our youth, including 16 annual scholarships and funding a specialized program at the high school level for those students who have expressed interest in agriculture,” said Gonzalez.

On the environmental side, the foundation is focused on restoring and revitalizing the Bitaco region. This includes a native tree nursery which offers free trees to community members focused on reforestation and the restoration of the local river, which is being done in partnership, with German NGO Misereor. “Sustainability at Agricolahimalaya is not just brochure material, it’s an integral part of who we are,” said Gonzalez.

When asked about the future, Gonzalez shared that they were extremely optimistic with several different ideas on how to evolve moving forward. For now, their goal is to simply increase awareness of the Bitaco brand and Colombia tea at a national and international level.

Anne-Marie Hardie is a freelance writer, professor and speaker based in Barrie, Ontario. She may be reached at: annemariehardie1@gmail.com.

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September is Childhood Cancer Awareness Month, and Caribou Coffee Cares is giving back with its hometown partners. Ten percent of proceeds from Vikings Blend, Row the Boat Gopher Blend, and the new exclusive Love Your Melon beanies will go to University of Minnesota Masonic Children’s Hospital.

Caribou Coffee and Love Your Melon teamed up to create two exclusive beanies that will be available for purchase at Caribou Coffee locations only. The beanies are now available in all Caribou locations and 10% of proceeds will go back to University of Minnesota Masonic Children’s Hospital. “It is a natural fit for Love Your Melon to partner with Caribou Coffee as we have similar corporate philosophies and share a home in Minnesota. We are proud to provide customers with our high-quality products in Caribou stores this fall and team up to make a difference for children and families battling cancer,” says Zachary Quinn, president and co-founder of Love Your Melon.

The limited-edition Vikings Blend medium roast blend is available in 10-ounce ground bags at all Minnesota Caribou locations and on CaribouCoffee.com. Ten percent of proceeds from the Vikings Blend sold at Caribou locations and online will go to University of Minnesota Masonic Children’s Hospital. Vikings Blend is also available in most Minnesota grocery stores. K-cups will be available in early September.

Row The Boat Gopher Blend is back for a second football season, this limited-edition medium roast, both bold and spirited, is designed to fuel the passion of Gopher fans. Ten percent of proceeds from Row the Boat Gopher Blend sold in all Minnesota Caribou locations and on CaribouCoffee.com will go to University of Minnesota Masonic Children’s Hospital.

“Working together we can give even more,” says Kayleen Tecker, partnership marketing manager at Caribou Coffee. “Our guests have been loving Row the Boat Gopher Blend and our brand new, Vikings Blend already this fall. We couldn’t be more excited to partner with Love Your Melon, who also calls Minnesota home. All three partners already work closely with University of Minnesota Masonic Children’s Hospital. We are proud to join this team to support kids and families battling cancer in our hometown.”

Founded in 1992, Caribou Coffee is the second largest company-operated premium coffeehouse in the United States with more than 263 company-owned stores and over 50 Coffee & Bagels stores in partnership with Einstein Bros. Bagels, over 140 domestic license locations in 19 states and 268 international franchise stores in 12 countries. Known for a commitment to sustainability, Caribou Coffee was the first major US coffeehouse to serve 100% Rainforest Alliance Certified coffees and espresso.

University of Minnesota Masonic Children’s Hospital brings hope and healing to children and families by caring for one child at a time, while advancing education, research, and innovation on behalf of all children. By working as one health care team centered on its youngest patients, University of Minnesota Masonic Children’s Hospital and pediatric clinics create exceptional care experiences for children and their families in Minnesota and around the world.

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

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The Office of Environmental Health Hazard Assessment (OEHHA) has now proposed to add a new section to Article 7 of Title 27 of the California Code of Regulations[1], section 25704, stating that exposures to Proposition 65[2] listed chemicals in coffee that are produced as part of an inherent in the processes of roasting coffee beans and brewing coffee pose no significant risk of cancer.

In response to this proposal, the National Coffee Association (NCA) told a public hearing on 16 August that the weight of scientific evidence, endorsed by the World Health Organization, shows that coffee prevents certain cancers and that coffee drinkers live longer.

Speaking in Sacramento, California at the OEHHA oral hearing on Prop 65 warnings on coffee, NCA CEO and president Bill Murray spoke about the scientific evidence in support of one of America’s favorite drinks. He pointed to the wealth of evidence from the recent the WHO assessment of coffee, which found that coffee is associated with a reduced risk of certain cancers.

The IARC analysed more than 1,000 separate scientific studies and found that not only did coffee not cause cancer but it actually improved the health of those who drank it. “We’ve known about many of the benefits of coffee for some time,” said Murry. “We applaud OEHHA for recognizing this and for moving so rapidly after the publication of the IARC findings.”

Murray pointed out coffee’s immense popularity, noting that Americans consume approximately 150 billion cups of coffee in the US every year. “A recent study of more than half a million people found that those who consume six or seven cups of coffee a day were 16 per cent less likely to die from any disease over a ten-year period than those who never touch it,” he said, adding, “Now that science has so comprehensively established the facts on coffee we believe it is incumbent on regulators to give citizens confidence in what they are consuming.

Any written public comments concerning OEHHA’s proposed regulatory action, regardless of the form or method of transmission, must be received by OEHHA by 5pm on 30 August, the designated close of the written comment period. All comments will be posted on the OEHHA website at the close of the public comment period. Comments may be submitted electronically through our website at https://oehha.ca.gov/comments.

For more information, visit: www.ncausa.org.

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In signing the report, Corps of Engineers Director of Civil Works James C Dalton stated the project is “economically justified and environmentally sustainable” and recommended approval of funding for the project.

The project will provide a draft of 50-feet from the Gulf of Mexico upriver 256 miles to the Port of Greater Baton Rouge. In addition, the material dredged from 30 miles of the project near the mouth of the Mississippi River will be used to create an estimated 1,462 acres of new marsh habitat. In accordance with cost sharing provisions of Section 101 of the Water Resources Development Act the federal share of the project would be USD $118.1 million, while the estimated non-federal share would be $39.4 million. The current ship channel is maintained to 45 feet. The Corps’ report identified the benefit-to-cost ratio at 7.2 to 1, calling the project one of national and international significance.

The Lower Mississippi River is home to four of the nation’s Top 15 ports by annual tonnage (Port of South Louisiana, Port of New Orleans, Port of Greater Baton Rouge and Plaquemines Port, Harbor and Terminal District), moving more than 500 million tons of cargo, including 60 percent of the nation’s grain and is connected to 14,500 miles of inland navigable waterways.

“This project is a win on multiple fronts,” says Sen John Kennedy. “It will open the Mississippi River to larger ships and help us remain globally competitive. It also will help us create more wetlands and protect our coast. The Mississippi River is one of Louisiana’s greatest natural resources. Investing in it means creating more jobs for Louisiana families, and that’s always a victory.”

Congressman Garret Graves says, “This is another big win for Louisiana – and for the entire country – long in the making. The Mississippi River is America’s global commerce superhighway, and this stretch is the linchpin. Louisiana has five of the Top 15 ports in the country and getting to this channel depth is critical for us to hold our position as the nation’s top maritime state and to stay competitive with the direction the Panama Canal and shipping trends are heading.”

“The Lower Mississippi River is one of the largest port complexes in the world,” says Drew Heaphy, who is president of the Ports Association of Louisiana and executive director of the St. Bernard Port, Harbor and Terminal District. “With the deepening of the Mississippi River to 50 feet, Louisiana will continue to provide the goods and services necessary to stimulate economic growth, not only in Louisiana but the nation as a whole. This project will keep the five deep-draft ports along the river reliable and competitive and will create critical new marshlands to combat coastal erosion.”

“The Mississippi River Ship Channel deepening project has been a vital infrastructure project for the Big River Coalition since we revitalized the effort with our colleagues at the US Army Corps of Engineers and the Louisiana Department of Transportation and Development in 2011,” explains Sean Duffy of the Big River Coalition. “The channel deepening would generate commerce, stimulate coastal restoration and enhance the water carrying capacity of the gateway to the center of our nation: The Lower Mississippi River. The multiple benefits include substantive transportation cost savings to the American farmers, job creation throughout the nation’s interior, and increased flood protection of businesses, farms and homes.”

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