According to the British Coffee Association,  Britons drink 98 million cups of coffee every day. And although 80% of UK households buy instant coffee for in-home consumption (particularly those aged 65 and older), ground coffee and single-serve coffee pods are becoming increasingly popular, particularly among Gen Zers and millennials (aged 16 – 34), who account for 16% of all buyers. Furthermore, the consumption of cold brew coffee is also rapidly expanding. Similar to ground coffee and single serve, cold brew is preferred by younger consumers and has untapped potential throughout the UK. (For more information see T&CTJ’s feature: Cold brew experiences growth in the UK market).

In terms of out-of-home consumption, the café culture is booming. The BCA reports that 80% of those who visit coffee shops do so once a week and 16% of the population visit once a day.

Given that that the café culture is surging, Germany-based coffee blog Coffeeness researched the best UK cities for coffee lovers, taking a variety of factors into account, including the number of coffee shops and coffee roasters as well as coffee pricing, search trends and annual coffee festivals and events. Interestingly, the top 25 cities are in England. Coffeeness found that the top ten best cities in the UK for coffee enthusiasts, in order are:

1. Salford
2. London
3. Preston
4. Bath
5. Brighton & Hove
6. Liverpool
7. Durham
8. Peterborough
9. Wells
10. Leicester

According to Coffeeness, which used Yelp as its main source for calculating the number of cafés, cake shops and coffee roasters in any given city, Salford is by far, the best UK city for coffee lovers in terms of accessibility to good quality coffee. It’s also one of the most affordable cities for coffee. Conversely, London is one of the cities in which the average cost for a cup of coffee is highest (topped by only Ely in Cambridgeshire).

Other ‘most affordable coffee cities’ include the cathedral city of Durham – where a cup of coffee is £2.81 on average – followed by Peterborough, Chelmsford, and Salford.

The research finds that London’s café culture is really thriving. The city – which now boasts more than 4,100 coffee shops – ranks highest overall when it comes to coffee festivals and events.

Per Coffeeness, Sunderland, located in North East England, ranks as the least favourable UK city for coffee lovers. And while Bristol ranks fairly low in terms of coffee accessibility and quality, it comes in second for coffee culture and interest.

For the full report on the best cities in the UK for coffee lovers, click here.

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

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Brave Bean Coffee, a service-disabled veteran owned business, is excited to announce the launch of its e-commerce site, making its ethically sourced, premium coffee blends available to coffee lovers worldwide. This expansion allows Brave Bean to further its mission of giving back to those who have given so much.

• The First Responder
• Sergeant’s Sip Espresso
• Twilight Tonic

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In 1974, the Trieste-based company introduced the first pre-dosed and compressed single-serving coffee pod- a pioneering invention that, in the 1990s, became the industry standard (E.S.E. – Easy Serving Espresso). This marked a true revolution: with the perfect amount of coffee packed between two layers of filter paper and precisely pressurized, anyone could make an espresso as good as one served in a bar, right at home.

Half a century later, illycaffè continues its legacy of innovation with the ILLY X2.2 E.S.E., a new professional coffee machine designed by renowned architect and industrial designer Luca Trazzi. With its sleek, vintage inspired design, the new illy machine is crafted for bars, restaurants, and hotels that cater to clients seeking top-quality coffee and a responsible, sustainable experience. The launch responds to recent market trends, with 70% of consumers now preferring sustainable products, and coffee pods becoming an increasingly popular purchased by more than 3.2 million Italian households in 2023, a 10% increase from the previous year.

“We are proud to celebrate the 50th anniversary of the E.S.E. pod system, a technology that, for half a
century, has embodied our dedication to innovation, quality, and sustainability – values that have always
been integral to illy,” said Cristina Scocchia, CEO of illycaffè. “This commitment is also reflected in our new professional coffee machine, which combines sophisticated design with sustainable technology to ensure excellent coffee while respecting our planet.”

The new ILLY X2.2 E.S.E. professional machine ensures exceptional in-cup quality with just a few simple steps. The illy E.S.E. pods, certified compostable, can be disposed of with organic waste, and are available in Classico (double espresso and lungo), Intenso, and Decaffeinato variants.

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With a delicious mixture of natural flavours from pure peppermint and decadent baker’s chocolate, Peppermint Mocha provides a refreshing burst of cool mint to melt away the stress of the season. The fair trade certified roast is made with organic robusta and arabica beans for a bold, balanced, and smooth cup of premium coffee.

“Following the success of our fall pumpkin chai blend, we knew our consumers wanted a flavour that would capture the essence of the holidays,” said Tom Ennis, president and CEO of Death Wish Coffee Co. “With a deeply delicious and refreshing taste free from artificial ingredients, we’re confident that Peppermint Mocha will quickly become a fan favourite and seasonal staple.”

Peppermint Mocha is available in 9 oz. ground bags and 10-count pods on www.deathwishcoffee.com, Amazon, and at major retailers nationwide, such as Sprouts, Publix, Wegmans, and Kroger, and in select Target and Albertsons stores.

In addition to its flavoured offerings, Death Wish Coffee Co. has an option for all coffee preferences with its core portfolio of medium, dark, espresso, and a recently released light roast. Death Wish Coffee Co.’s products adhere to rigorous standards that protect the environment and livelihoods of coffee farmers. For more information about Death Wish Coffee Co. and its full range of products, please visit www.deathwishcoffee.com, and follow the brand on Instagram @deathwishcoffee.

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With a market hungry for innovation and convenience, Dice’s Frozen Coffee Ice Cubes offer a revolutionary solution to the age-old problem of diluted iced coffee. Simply add Dice Frozen Coffee Ice Cubes to any cold coffee drink and savour every sip without compromise. The cubes, crafted from premium organic coffee, gradually infuse the coffee beverage with rich flavour as they melt, ensuring a consistently satisfying coffee experience from start to finish.

Crafted from chocolatey, nutty dark roast beans, Dice Coffee Ice Cubes undergo a unique nitro-freezing process, preserving their well-rounded, full-bodied, low-acidity cold brew. Designed to enhance your coffee experience while respecting your taste preferences, Dice Coffee Ice Cubes ensure a slow melt that keeps your drink cold without compromising its integrity.

“Our focus during the R&D phase was to create a cold brew that could complement and elevate a wide range of coffee experiences. We knew that coffee preferences differ greatly from person to person, so we worked hard to develop a cold brew with a well-rounded flavour, low acidity, and versatility,” said Gaelan Simpson, co-founder and CEO of Los Angeles-based Dice Provisions. “After testing blends from all over the world, we landed on a South American coffee that offers the perfect balance — rich, chocolatey notes without the tanginess that can overpower other flavours. We paired this with a dark roast to deepen the richness and reduce acidity, ensuring the brew enhances rather than competes with the coffee in your cup.”

Simpson added that after only a few minutes into sipping, the taste completely dilutes. “Our slow-melt, nitrogen-frozen coffee cubes are made with premium dark roast coffee beans that keep your drink cold while enhancing whatever coffee you drink — whether that’s a French roast, Nespresso pod, or even an afternoon smoothie or cocktail that needs a little coffee kick.”

Dice Coffee Ice Cubes are offered in resealable standup pouches found in grocery store freezers. Each bag contains 24 oz of product, which should last for one week’s worth of iced coffee made at home. The coffee ice cubes are certified organic, with zero additives, zero sugar, and < 5 calories. Dice Coffee Ice Cubes retail for USD $12.99 at Co-op Santa Monica, The Farms Deli in Santa Monica, Vincente Foods in Brentwood, Hank’s Organic in the Art District, and Natural Grocery Stores across southern California. For more information about Dice Coffee Ice Cubes, visit diceprovisions.com.

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The prize was awarded by an independent international jury of nine experts who chose the best among the winners of the 9 single-origins that make up the recipe of the unique illy blend: Brazil, Costa Rica, El Salvador, Ethiopia, Guatemala, Honduras, India, Nicaragua and Rwanda.

The SMS Cluster ECOM of Nicaragua won the Coffee Lovers’ Choice award, voted for by consumers around the world who in the weeks leading up to the event blindly tasted the same samples in illy coffees.

“For the second year in a row, a Brazilian company that adopts regenerative practices has given us the best coffee in the world. In the Fazenda Serra do Boné, the health of the soil, biodiversity, and water sources are preserved thanks to the use of organic fertilizers, biological control and the reuse of processing by-products,” said Andrea Illy, chairman of illycaffè. “We are once again noticing important signs that confirm how regenerative agriculture is the right path towards a more resilient production capable of guaranteeing productivity and superior quality, of which coffee is the forerunner with the highest growth rates.”

The panel of judges who selected the Best of the Best included Massimo Bottura, chef patron of Osteria Francescana and founder of Food for Soul; Viki Geunes, chef-owner of three-Michelin-starred Zilte in Antwerp; Felipe Rodriguez, head chef at São Paulo’s Rosewood Complex; Vanúsia Nogueira, executive director of the International Coffee Organization (ICO); Q Grader professional tasters Felipe Isaza and Dessalegn Oljirra Gemeda; journalists Vanessa Zocchetti (Madame Figaro), Sebastian Späth (Falstaff), and Josh Condon (Robb Report).

The jury described Fazenda Serra do Boné’s award-winning coffee as creamy, sweet, and full-bodied, with an elegant balance of fresh fruit aromas, caramel undertones, subtle hints of brown sugar, and a persistent chocolate finish with floral notes of jasmine – a beautifully complex coffee that perfectly embodies its Brazilian origin.

This year’s event attracted a diverse group of public figures, including Francis Ford Coppola, Marina Abramović, Pat Cleveland, Alex Riviere, Chiara Maci, Candela Pelizza, Tamu McPherson, Sveva Alviti, Christoph Leitner, Simon e Marina Ksandr, Nick Lowry, Maddy Devita, Justine Martilotti, and Brittany Leigh Ball. The celebration of coffee excellence took place at a gala dinner at Peak in Hudson Yards, hosted by Spanish TV journalist Olivia Frejus Lloyd.

Beyond awards, the Ernesto Illy International Coffee Award fosters global discussions on coffee sustainability. The day began at the United Nations headquarters in New York where representatives from across the coffee supply chain gathered for a roundtable discussion titled “Global Coffee Alliance: Mobilizing a Public-Private Fund to Fight Climate Change.” The panel, moderated by Clare Reichenbach, CEO of the James Beard Foundation, featured chairman Andrea Illy, Italian Ambassador to the UN, Maurizio Massari; executive director of the ICO, Vanúsia Nogueira; chef and UNEP Goodwill Ambassador, Massimo Bottura; UNIDO project manager, Andrea De Marco; senior director of sustainable coffee at Conservation International, Raina Lang; and UNEP director for the New York office, Jamil Ahmad; who explored initiatives to advance sustainable coffee production in the face of climate challenges.

The panel emphasised the urgent need to transition coffee cultivation to a regenerative model to enhance resilience, improve farmer livelihoods, and reduce environmental impact. A major focus was on establishing a USD $10 billion public-private fund over the next decade, which will target smallholder coffee farmers in tropical regions heavily impacted by climate change.

“Since Expo 2015, we have worked tirelessly to build a framework to protect coffee for generations to come,” said Andrea Illy. “Regenerative agriculture has shown it can produce high yields and quality while restoring natural resources. We must act quickly to scale these solutions globally through an international fund. It is essential we implement regenerative solutions now, as we see they work and deliver positive outcomes.”

Throughout the discussion, panelists underscored the importance of uniting stakeholders from governments, international organisations, and the private sector to bring impactful, lasting change to coffee-growing communities. Reichenbach highlighted that consumer awareness and participation are key drivers in the industry’s sustainability journey.

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Thanks to their innovation expertise, Nestle’s coffee experts were able to develop a new soluble coffee that dissolves perfectly when used either with hot or cold water. The products are currently available in Central and Eastern Europe.

Damien Tissot, head of Nestlé R&D for coffee, says: “We’re excited to introduce our new range of versatile flavoured Nescafé soluble coffee, which are perfect for both hot and iced coffee beverages. By pairing natural flavours with a smooth coffee base, we can also enable coffee drinkers to enjoy new coffee tastes and flavours while maintaining the same iconic quality”.

This versatility enables coffee lovers to use the same product to make their preferred beverage, whether it’s a classic hot cup or a refreshing iced drink. Consumers can enjoy the coffee as is or add milk or their favourite dairy alternative for an even smoother cup. Additionally, the products contain subtle notes of natural flavourings without any added sugar.

Axel Touzet, head of Nestlé’s coffee strategic business unit, says: “Both cold and flavoured coffee are currently trending with younger consumers. This launch is another step forward in our efforts to deliver coffee innovations that resonate with the next generation of coffee drinkers.”

Nestlé continues to deliver exciting innovations for its Nescafé brand. Earlier this year, the company launched Nescafé Espresso Concentrate, enabling consumers to create their favourite barista-style iced coffees at home in a convenient and simple way. In 2023, Nescafé started its cold coffee journey by introducing Nescafé Ice Roast, its first ever soluble coffee designed to be enjoyed with cold water, cold milk or over ice.

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New Dawn Traders began in 2012, with the opportunity to sail aboard the Irene of Bridgewater to transport olive oil from Portugal to Brazil. Despite this being a failed mission, this voyage opened the door to future success.

With the cost of living rising, and supermarkets dominating supply chains with “cheap” options, it’s easy to think the idea of transporting coffee and produce by sail cargo is an unrealistic one. However, over the past 12 years, consumer demands have shifted dramatically, and many businesses now place sustainability at the heart of their operations.

Creating a more sustainable and ethical supply chain is proving its worth against all odds. The Vermont Sail Freight Project, the Sail Transport Network in the United States, the Greenheart Project in Fiji, TOWT in France, Holland’s Fairtransport, and B9 Shipping are just a few of the pioneering initiatives in sail cargo.

The focus is on British, Irish, and Dutch shores, where independent coffee roasters such as Farm Hand Coffee, based in Dublin, and Yallah Coffee, based in Cornwall, have teamed up with sailors to connect communities on both sides of the Atlantic.

It’s not every morning — or even throughout the day — that we think about the impact of our cup of coffee. But in my opinion, it would be quite mind-blowing to open my coffee jar every day and know that it had travelled thousands of nautical miles to reach me.

When spending company funds with large multinational corporations, local communities and farmers certainly miss out on the economic benefits.

As a final consumer, or as a business, it’s impossible not to feel much more connected to the process and the people behind the product when coffee, tea, or any other commodity is shipped by sail. After all, our coffee only reaches us thanks to a crew going with the wind.

• Inês Coutinho, digital editor, Tea & Coffee Trade Journal.
  Keep in touch via email: ines@bellpublishing.com Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal

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The fresh new flavour debuting this holiday season in energy drinks and espresso shakers is cranberry. The Cranberry Energy with Coconut Milk Cold Foam offers a refreshing boost with tart cranberry flavours, complemented by the creamy texture of non-dairy coconut milk cold foam. For a bolder option, the Cranberry Dark Chocolate Espresso Shaker features rich espresso combined with dark chocolate and cranberry, offering a unique and indulgent holiday twist.

Returning fan favourites include the rich Ho Ho Mint Mocha and Spicy Mocha, alongside the crowd-pleasing Vanilla Oat Nog Latte and Vanilla Oat Nog Crafted Press. Following their successful launch last year, Caribou is excited to bring back the Vanilla Oat Nog Latte and Vanilla Oat Nog Crafted Press for a non-dairy twist on traditional egg nog. Made with creamy, vegan-friendly, non-dairy oat nog, these beverages provide a delicious alternative for those seeking plant-based options this season.

“We’re thrilled to introduce something new and exciting this holiday season that reflects Caribou Coffee’s commitment to industry-leading innovation and quality,” said Matt Reiter, senior vice president of product and procurement at Caribou Coffee. “This year, we’ve seen great success with seasonal offerings, from the honey Lavender Espresso Shaker in spring, to our refreshing Honeycrisp Apple Energy Drink in autumun. Building on that momentum, we’re excited to add cranberry to our popular energy drink and espresso shaker platforms, bringing a quintessential holiday flavour to our menu. We’re confident the new additions, alongside our beloved classics, will make this season even more special for our guests.”

Guests can customize a drink of their liking from a wide range of preparation options available only at Caribou, including its signature Crafted Press. Caribou Coffee’s 2024 holiday menu includes:

• New Cranberry Dark Chocolate Espresso Shaker: cranberry, dark chocolate and fresh espresso shaken with ice and topped with a splash of oat milk.
• New Cranberry Energy Drink with Coconut Milk Cold Foam: sparkling cranberry energy drink, available in original or lemonade flavour; topped with coconut milk cold foam.
• Ho Ho Mint Mocha: real white chocolate melted into steamed milk and combined with espresso and mint flavour. Topped with whipped cream and peppermints. Also available iced, blended, nitro and crafted press.
• Ho Ho Mint Mocha Espresso Shaker: fresh espresso shaken with mint flavour, white chocolate sauce, and ice topped with a splash of oat milk.
• Vanilla Oat Nog Latte: Espresso with Vanilla Flavour and steamed oat nog and topped with ground nutmeg. Also available iced.
• Vanilla Oat Nog Crafted Press: cold-brewed coffee with a splash of oat nog and real sugar with a hint of vanilla. Also available iced or blended.
• Spicy Mocha: chocolate melted into steamed milk and combined with espresso and flavours of ancho and chipotle peppers and topped with whipped cream and chocolate chips. Also available iced, blended or nitro.

Holiday food and beverages are available for a limited time, while supplies last at participating U.S. locations.

Coffee fans can look forward to the return of reindeer blend and bold north blend—both 100% Rainforest Alliance Certified, like all Caribou’s coffee. Reindeer Blend, a dark roast beloved by many, offers a balanced blend with berry fruit and sweet notes in a rich Sumatra base flavour. Reindeer Blend is available in ground and whole bean packages and K-Cup pods at Caribou Coffee locations, CaribouCoffee.com and in select retail partners nationwide. Water-processed whole bean Decaf Reindeer Blend is also available at Caribou Coffee locations and CaribouCoffee.com. Bold North Blend, another seasonal dark roast, features notes of warm caramel and barrel oak. It will be available ground in pre packaged bags exclusively at Caribou Coffee locations and CaribouCoffee.com.

With the addition of seasonal packaged coffees, comes the return of new festive merchandise, available in select stores and online. These holiday giftable items include stainless steel tumblers, ceramic holiday mugs, ornaments and more. Grab-n-go items are also available for stocking stuffers including holiday dark chocolate covered espresso beans, holiday pretzel rods, and Santa and snowman cookies.

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Powered by BKON’s patented RAIN technology, Coldstretto stands out as the only packaged extraction that delivers the true flavour of chilled espresso. In 2023, BKON launched the world’s first Genuine Coldstretto Extraction in partnership with Joe Coffee, aiming to revolutionise the cold espresso category. Custom collaborations with prominent roasters using their signature blends have showcased the continued evolution of this multi-channel cold coffee innovation.

Genesis Coldstretto is BKON’s first ready-to-use coffee concentrate available for direct case or pallet purchase, offering small coffee retailers and roasters an accessible way to experience the efficiency and flavour advantage of this innovative extraction method. The program is built for scale with volume-based pricing and private labelling opportunities.

The shelf-stable, ready-to-use format makes it easier than ever to meet the growing demand for cold espresso drinks—from lattes to cold brew. With each 25 oz bottle yielding approximately 30 cold espresso drinks, Genesis Coldstretto delivers barista-quality flavour with minimal equipment or preparation.

By simply pouring or pumping and adding ingredients—like crafting a cocktail—operators can serve premium coffeehouse experiences in any setting, including cafes, restaurants, bars, and event spaces, no espresso machine required. When diluted to ready-to-drink strength, Genesis Coldstretto produces a superior cold brew, allowing customers to elevate their entire cold coffee platform.

Genesis Coldstretto is made using a Central and South American light-roasted blend, extracted to highlight flavour notes of chocolate and red berry. BKON’s patented RAIN technology is known for producing superior coffee concentrates with complex flavours, exceptional clarity, and characteristics not found in other concentrate brewing methods.

“Genesis Coldstretto is not just a product—it’s a solution that allows businesses to deliver high-quality cold espresso drinks with the same flavour integrity and richness as freshly brewed espresso,” said Dean Vastardis, CEO of BKON. “We’ve created a product that makes it easier for operators to meet the growing demand for cold coffee beverages while delivering the flavour consistency that customers expect.”

Genesis Coldstretto is now available for purchase via BKON’s online store with bulk purchase options also available. For more information on Genesis Coldstretto, visit www.bkonbrew.com. Pallets can be ordered by contacting the sales team: https://www.bkonbrew.com/off-the-shelf.

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After hitting a 50-year low in production in 2021/22,Costa Rica’s coffee output has been rebounding. The United States Department of Agriculture’s (USDA) Foreign Agriculture Service estimates total production of approximately 1.44 million 60-kilogram bags of green coffee in 2023/24, which is up over 15 percent from two years ago. This increase is attributed to better plant management, positive initial flowering, and stabilised fertiliser costs.

Costa Rican producers have been actively innovating for the global specialty coffee market. For example, producers are responding to a trend towards increased product differentiation through microlots, which allow them to capture higher sales prices. The number
of coffee mills has increased from 184 in 2011/12 to 304 in 2021/22,with many new micro-mills
servicing small groups of farms.

Despite production increases, the number of coffee growers in Costa Rica continues to decline. As of 2021/22 (the most recent dataset), there were 26,704 farmers, down nearly 50 percent from 10 years earlier. Factors contributing to this decline include long periods of low coffee prices, aging farmers, and high land prices near urban areas.

The industry faces ongoing challenges with labour supply, particularly for harvesting. Most of the coffee harvest depends on large numbers of temporary foreign workers from Nicaragua and Panama. There have been concerns about changing immigration flows affecting labour availability.

Costa Rica’s economy is increasingly shifting towards services, with the tourism, pharmaceutical, and IT sectors growing rapidly. This economic diversification is providing more attractive employment options for the children of coffee farmers, potentially further impacting the future labour supply for coffee production.

The local Costa Rican currency’s depreciation has also negatively impacted the coffee industry.
The exchange rate has reached its lowest point in 14 years, reducing the competitiveness of Costa
Rican coffee on the international market and causing significant financial losses for exporters and mills.

Improving Resilience
Despite challenges, Costa Rica maintains its reputation for high-quality coffee. The country continues to participate in prestigious events like the Cup of Excellence, with some producers making it to the 2023 finals.

Climate change is threatening coffee-growing areas in Costa Rica, specifically the Coto Brus region. By 2050, absent adaptation measures, experts at the World Resources Institute (WRI) in Washington, DC maintain that climate change “will reduce the global areas suitable for growing coffee by about 50 percent.” An WRI study outlined key findings from this region, including some of the main challenges facing the coffee sector. It also examined existing factors that present opportunities to enhance climate resilience. The study recommends actions that can be taken to improve the sector’s climate resilience and long-term sustainability.
During the course of their research, the WRI’s team of researchers conducted a literature review, interviews, a workshop and field visits with coffee farmers, government ministries, funders, and other stakeholders.
Despite the study’s local focus, the lessons and experiences shared are relevant for other coffee-growing regions and countries: Colombia, Mexico, Guatemala, Honduras, Vietnam, Indonesia, Ethiopia, Uganda, among others. These are the places where coffee producers are facing some of the harshest the effects of climate
change, and the researchers hope that it will serve as a tool and inspiration for accelerating adaptation action.

Despite the benefits of medium- and long term planning to accomplish the large-scale transformative changes, WRI’s experts concluded that the coffee sector will need to adapt to intensifying climate impacts. However, they found that most producers are integrating smaller, short-term, incremental adjustments that might not be sufficient in the long term.

WRI developed a program to assist Costa Rica’s government as it mapped out short-term, medium-term, and long-term adaptation pathways that are inclusive, equitable, and participatory. WRI developed a framework which underscores that, in some situations and locations, incremental adaptation measures will prove insufficient in the years to come to fully reduce growing risks from climate change impacts. In these situations, more fundamental, or transformative, changes – which may entail creating pathways toward new systems more suitable for changing climate conditions – will be needed to maintain the communities’ livelihoods in the long term. Such changes will often include shifting the mix of crops grown
and livestock raised in particular areas, employing substantially new technology at broad scale, and/or altering the production landscape from one type to another. The first year of WRI’s technical assistance
effort focused on stakeholder engagement, research, and in-country discussions via workshops to introduce the concept of transformative adaptation and establish a dialogue on climate adaptation, vulnerabilities, and impacts. These discussions were held with coffee producers, cooperatives, ministry
officials, research organisations, financing entities, and the private sector, among others.

Findings from these conversations are being used to inform the drafting of a national coffee strategy.
The focus of the second year of the project focused on the lessons learned from the coffee growing region of Coto Brus to better inform, guide, and finance climate resilience efforts for these communities, while extracting insights for other coffee-growing regions in the country.

Reviving Production in Coto Brus

The Coto Brus district, located in the Brunca region, is one of the country’s eight coffee growing areas identified by the Coffee Institute of Costa Rica (Instituto del Café de Costa Rica; ICAFE) and one of the smallest contributors to national production. Coto Brus was chosen by government counterparts in response to smallholder farmers’ requests for support and because this area has been experiencing a rapid decline in coffee production and is highly vulnerable to climate change. In the second year,
WRI conducted literature reviews, expert interviews, farm visits, and a full-day workshop in Coto Brus with key stakeholders.

By 2050,absent adaptation measures, up to half of the areas currently suitable for coffee cultivation in Coto Brus is predicted to become unsuitable across both low and high emissions
pathways scenarios. (For more details, consult the various research reports and studies published by Oriana Ovalle Rivera of the CATIE – Centro Agronómico Tropical de Investigación y Enseñanza – which is located in Turrialba, Cartago, Costa Rica.) Central areas are projected to be more adversely affected while a few locations are projected to see an increase in suitability.

Efforts to increase Coto Brus coffee farmers’ resilience by addressing the most immediate climate change impacts have begun. However, few farmers incorporate adaptation into their planning and huge implementation gaps persist, despite a broad awareness of sustainable practices. According to interviewees, some farmers are further behind than others — especially smallholders with more limited
resources. Despite the benefits of medium-term and longer-term planning to accomplish the large
scale transformative changes the coffee sector will need to adapt to intensifying climate impacts, most producers and the sector are integrating smaller, shorter-term, incremental adjustments that might not be sufficient in the longer-term.

WRI’s study identified key recommendations to increase the short-term, medium-term, and long-term climate resilience of the coffee sector. The recommendations include:
• Promote adaptation options identified by local stakeholders, provide regular technical follow up, and support farmers in exploring additional medium-term and longer-term measures.
• Establish baselines and monitor the impacts of adaptation measures. Building the evidence of farms’ vulnerabilities while tracking the results of adaptation efforts can help maximise the allocation of limited resources over the short, medium, and long terms and inform where and when transformative pathways will be needed. Transformative pathways are coordinated sequences of short to-long-term actions or projects intended to prepare agricultural systems for unprecedented climate conditions.
• Map when and where coffee is likely to lose viability in the coming decades and explore transformative and equitable pathways toward climate resilience, with stakeholder participation (particularly relevant for MAG, ICAFE, and MINAE). At-risk farmers should be supported to experiment with different crops,
technologies, and even livelihoods like eco tourism that will serve them better over the longer term.
• Reinforce existing institutions and enabling factors to increase the uptake of adaptation measures and build greater resilience in Coto Brus. These include strengthening farmer associations and cooperatives, as well as farmer-to-farmer learning; promoting more strategic cross-sectoral alliances; and strengthening support for programs focused on sustainable practices.
• Develop farmer-tailored skills trainings and guidance to build farmers’ capacities to manage costs and access credit and financing, so they can more easily invest in adaptation measures.
• Create open communication channels within public and private entities to bridge crucial information flow gaps around climate risks, existing vulnerabilities, and options to support the implementation of adaptationmeasures. Providing producers with clear, complete, and practical information on different financing options is also essential.

• Gordon Feller, based in California, travels the world reporting about innovations that can change our economies and strengthen small enterprises. Since 1980 he’s been publishing
  reports and magazine articles about coffee/tea innovations on five continents. He is both an ABE Fellow – Japan Fdn and Global Fellow – The Smithsonian

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The Cup of Excellence (CoE), often referred to as the “Coffee Olympics,” is celebrating its 25th anniversary in Brazil—the birthplace of this prestigious competition. For the international phase, 40 coffee samples from 10 producing regions have been selected and will be judged by 22 esteemed judges from various countries, with a scoring threshold of 87 points or higher.

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This announcement marks the exciting continued expansion of Bad Ass Coffee in South Carolina, paving the way for a vibrant presence in the region. The brand plans to open three locations across the Greater Charlotte area, which encompasses the northernmost part of South Carolina, establishing a foothold in a community known for its love of coffee. As Bad Ass Coffee continues to grow its national footprint, company leadership is eager to explore additional opportunities for expansion throughout South Carolina, tapping into the state’s rich coffee culture and demand for premium offerings.

Leading the South Carolina expansion are Doug Epperly, a lifelong coffee enthusiast who has 30 years of experience in global supply chains working with major food brands, and his daughter Abby, a University of Louisville graduate and current MBA student. Abby discovered Bad Ass Coffee while studying franchising at the University and shared her excitement with Doug, who was equally impressed by the brand’s family values and welcoming Aloha Spirit. Together, they aim to create a community hub where customers can relax and connect.

“We fell in love with Bad Ass Coffee not just because we’re huge coffee enthusiasts, but because of the brand’s commitment to building meaningful connections with guests,” said Doug. “We believe in creating spaces where people can relax, enjoy a great cup of coffee, and feel like part of the family. The energy and values of Bad Ass Coffee are a perfect match for us, and we’re excited to introduce this one-of-a-kind experience to our community.”

The brand has been on an upward trajectory since earning a spot on QSR’s 2023 40/40 List as one of America’s hottest emerging fast casual brands. Bad Ass Coffee’s franchise opportunity continues to attract multi-unit operators looking to expand their portfolios.

“We’re very excited to welcome the Epperlys to our Bad Ass Coffee ‘ohana,” said Scott Snyder, CEO of Bad Ass Coffee of Hawaii.  “From our first introduction, the balance of Epperly’s experience, energy and passion were an obvious fit to partner with us to spread the spirit of Hawaii into South Carolina.  The addition of this new development in Rock Hill, combined with existing development in Myrtle Beach, further demonstrates our commitment to establishing a strong presence throughout the Carolinas,” Snyder said.

Bad Ass Coffee provides a development support system, including teams, technology, and tools to help identify the right territories for expansion, plus expertise in financing, real estate, and construction management, to assist franchisees and multi-unit operators.

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

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

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This round of updates primarily clarifies and formalises existing practices. Key changes include revised competitor registration procedures and updates to the selection of green coffee provided. Formalised processes have been introduced for measuring coffee colour, using personal notes and hearing protection, and grinding coffee. Competitors are now required to specify the ratio and quantities used in their blend, with penalties introduced for late submissions or incomplete information to emphasize its importance in coffee evaluation. The evaluation process has been expanded to allow more than five descriptors for certain attributes, with adjustments made to how some examples are categorised. Additionally, the appeals and complaints process at both Competition Body and World-level events has been streamlined, now requiring submissions via an online form.

Updates to the rules & regulations are overseen by the WCC Competitions Strategic Committee. The rules documents, summaries of changes, scoresheets, and new appeals form are now available on the new website for the World Coffee Championships: wcc.coffee/rulesregulations.

The 2025 World Coffee Championships this season include:

• Houston World Coffee Championships
o 25-27 April at the Specialty Coffee Expo in Houston, TX, USA
o Featuring the World Coffee Roasting Championship

• Jakarta World Coffee Championships
o 15-17 May at World of Coffee in Jakarta, Indonesia
o Featuring the World Brewers Cup

• Geneva World Coffee Championships
o 26-28 June at World of Coffee in Geneva, Switzerland
o Featuring the World Latte Art, World Coffee in Good Spirits, World Cup Tasters,
and Cezve/Ibrik Championships

• Milan World Coffee Championships
o 17-21 October at HostMilano in Milan, Italy
o Featuring the 25th World Barista Championship

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Joseph Brodsky, founder of Ninety Plus began producing coffee in Ethiopia, the birthplace of coffee, in 2006. Brodsky’s revolutionary “natural process” develops unique flavors within the coffee and when debuted, immediately amazed judges at world competitions, setting off a wave of change in the industry. Ninety Plus coffees have earned the world’s highest accolades and were used to win five of six consecutive World Brewers Cup Championships.

Coffee Support specializes in providing a full range of services including sourcing, toll roasting and cold brew production. It has transformed coffee for business operators – ensuring clients have exceptional products. Both Ninety Plus and Coffee Support share a mission to never compromise on quality.

“Coffee Support is among the best coffee roasting, packing, and logistics operations I’ve seen. It is the perfect partnership to deliver to and support fans of Ninety Plus in the United States,” said Brodsky.

In 2007, Ninety Plus shared the coffee processes it developed in Ethiopia with growers in Panama, initiating an overhaul of specialty coffee processing practices throughout the Americas. Today, Ninety Plus oversees nearly 1,000 hectares in Panama. Eighty percent of that land is under eco-preservation/restoration and 20% is used for cultivation of coffee and reforestation. Ninety Plus is committed to biodiversity in its farms, coffee workers’ quality of life, and innovation of the coffee taste experience. Ninety Plus is among the pioneers of Gesha coffee in Panama.

“We are thrilled to be able to represent and distribute Ninety Plus, one of the world’s leading specialty coffee companies that has been transforming the industry since its inception,” said Jason Kyle, CEO of Coffee Support. “Ninety Plus cultivates coffees that move you – creating flavorful and memorable experiences.”

Beginning in November, Coffee Support will release several offerings from Ninety Plus. Coffee Support launched in 2021 and has been producing coffee products for specialty coffee brands across the U.S. Coffee Support is an SQF and organic certified facility. You can learn more about the partnership at www.coffeesupport.com/ninetyplus

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The coffee industry is not without its challenges, such as the presence of ochratoxin, a harmful mycotoxin that can contaminate coffee beans. This underscores the need for advanced solutions like optical sorting machines, as highlighted by Johanna Majer, product manager for the coffee portfolio at
Bühler AG, a German technology company. As she explained, Bühler pays great attention to shaping its optical sorting technologies, meticulously testing local solutions before allowing their mass use for the benefit of coffee processors and consumers worldwide.

“We are offering better transparency, including accurate data sets to allow processors to monitor the performance of their process and empower their decision-making. From tracking the percentage rejected to receiving detailed defect breakdowns, processors can enjoy peace of mind and keep uptime high,” Majer said.

Using the best optical sorting machines is the way to top quality in the coffee industry, stated Michela Pelliconi, head of sales, optical sorting at Cimbria, a Denmark-based manufacturer in the processing, handling and storage of grain and seeds and other industrial products. “Cimbria’s high-end optical sorters bring unmatched quality and reliability to coffee processing operations, she commented, adding that “we have achieved this thanks to close collaboration with coffee processing companies and coffee roasters from all over the world that have reciprocated our studies and commitment to their needs with satisfaction and gratitude for over 50 years.”

Pelliconi shared that the best sorter combines the ideal inspection systems and mechanics with the best software-based processing. Cimbria’s advanced and intuitive optical sorting technology revolutionises how coffee beans are selected and classified. This allows companies to achieve higher levels of efficiency in their sorting processes, resulting in maximum quality, improved productivity, reduced waste and increased profitability.

Satake USA, the North American division of Japan-based grain processing machinery manufacturer, Satake Corporation, has also been working on streamlining its product offering in the optical sorting machinery segment. “We have different types of optical sorters for coffee beans – green and roasted –
suitable for different customer requirements,” explained Pam Enriquez, marketing services manager with Satake.

Satake offers a range that could meet the requirements of customers dealing with product flows of different sizes. “Our smallest sorter is portable and cost-effective and can be used in laboratory or medium-sized production lines. We also have sorters for higher capacities with special features to minimise losses of good coffee beans and produce clean products,” Enriquez said.

Sticks and stones

Bühler’s Majer said that the optical sorting machinery has become a must-have solution for customers striving for higher quality standards. “This includes the defect trend of quaker beans, a classification of immature coffee bean with lower sugar concentration,” she said, adding that quakers do not caramelise during the roasting process and can be unpleasant to taste.

“Our new technology, installed at a first customer site, has very promising signs of effectively reducing
quakers, and we will continue to test quakers to ensure processors receive the maximum yield from
their supply,” Majer said. “Alongside new challenges, there are also ‘fundamental’ defects, including
sticks, stones, and insect damage. These same-colour contaminants provide a challenge that we are
constantly solving at higher levels of efficiency.”

“The introduction of the MerlinAi engine, now implemented in our SORTEX J and H SpectraVision
series, is an example of innovating coffee with higher levels of defect removal, helping both producing and importing countries to ensure coffee of the highest market quality,” Majer stated.

“In a world tending to the ‘cheap’, operators in the coffee sector are among those who stand out for
excellence in processing and quality. Now, coffee is appreciated all over the world more than ever, and
the focus on high-quality coffee is increasing in many markets,” Pelliconi said, adding, “even where
the harvest has faced some challenges, the best technology is requested and used to optimise the
quality of the final output product. Customers around the world [request] our advanced optical sorting technologies.”

To allow customers to enjoy a cup of coffee of excellent quality, a series of crucial decisions have been made throughout the process “from field to cup”, Pelliconi said, adding that starting from the harvest of berries, there are many skills in play throughout this value chain.

The choice of the optical sorter is one of the most important ones because the natural product, which
in nature needs constant temperatures, influenced by natural events, transport and many other factors,
always presents itself in need of being purged from beans that would give a taste not optimal to that
great cup of coffee.

“Coffee is a natural product [that not only varies by origin] but also always evolving,” Pelliconi said. “If all the processing lines are now equipped with mechanical systems to prevent stones and foreign bodies from being found in the product ready for market, a check with high-end optical sorters is necessary to be sure to eliminating the hidden or hard to recognise unwanted foreign bodies such as coconut fragments,” she said.

Majer explained that alongside quality, this is also a sustainability topic, as it results in less waste and fewer beans progressing to the roasting stage before being identified. “With stricter regulations and supply price volatility, it is more important than ever to make every bean count!”

An Era of Artificial Intelligence

Satake introduced several innovations in the coffee field recently, particularly focused on enhancing sorting accuracy and efficiency, Enriquez said. “Our latest advancements include improvements in optical sorting technologies that utilise advanced sensors, higher-resolution cameras, and AI algorithms to more accurately detect and remove defects, foreign materials, and inconsistencies in coffee beans.”

Additionally, Satake integrated X-ray technology into its sorting systems to complement RGB and infrared capabilities, allowing the company to better identify subtle differences in bean quality that were previously challenging to detect. “The addition of X-ray helps us spot internal defects and foreign materials that may not be visible through traditional optical methods, ensuring a more thorough and precise sorting process,” said Enriquez. “This integration enhances both the safety and quality of the final product, offering greater confidence to our customers in the coffee industry,”

Looking ahead, Enriquez noted that Satake plans to further streamline its technologies by focusing on automation and remote monitoring capabilities. “This will allow customers to access real-time data and analytics, optimise machine performance, and reduce downtime through predictive maintenance. We’re also exploring the use of machine learning to continuously adapt and refine sorting parameters based on specific customer needs and regional bean characteristics, which will improve processing efficiency and overall product quality,” she explained.

However, the key trend in optical sorting in the coming years will be the use of AI and advanced automation, Enriquez said.

This opinion is shared by Cimbria, which recently introduced a highly advanced control system in its top-range optical sorters, empowered with brand-new AI software, BRAIN TM. “Cimbria combines many years of solid knowledge and expertise with high technology and artificial intelligence,” Pelliconi said. “The result is the ability to easily create the most complex recipes for the best optical sorting ever.”

The combination of human operation and machine learning makes the precision sorting of any variety of coffee beans with impressive results.

“With BRAIN, we have revolutionised the way our top-range optical sorter operates. Our many years of experience and in-depth knowledge of what makes the best possible sorting are key in creating the ideal recipes for optical sorting,” Pelliconi said, adding, “This simplifies the manual operation of the machine
because the right settings have already been adjusted for an optimised outcome through artificial intelligence.” A complex algorithm of the BRAIN software enables the SEA.IQ PLUS optical sorter to identify elements even more precisely and distinguish colour, shape, size, and defects quickly and easily, saving precious time and manual workload.

Still, optical sorting is one of the technologies where perfection is unlimited. All market players acknowledge their commitment to continuing to refine their solutions.

“How do we intend to further improve our technology? Simply as you do in anything to be able to succeed: a lot of study, a lot of commitment, perseverance, and a bit of passion,” Pelliconi said.

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

The post Making Every Bean Count appeared first on Tea & Coffee Trade Journal.

The three-bean blend was intentionally crafted to highlight the sweet fruit notes of Colombian coffee, the bright acidity of Peruvian coffee, and the depth and body that premium Robusta has to offer. Slow-roasted, this complex brew will suit coffee enthusiasts who are seeking a lighter roast to invigorate their senses and keep them going all day long without compromising on quality or flavour. The Fair Trade Certified, USDA Organic, and Kosher roast can be enjoyed hot or iced and sipped during any time of day for a sustainably sourced pick-me-up that consumers can feel good about.

This addition is an expansion of Death Wish Coffee Co.’s core lineup of premium Medium, Dark, and Espresso roasts, which comes in response to the shifting flavor preferences of younger consumers.

“This exciting addition completes our core portfolio of Medium, Dark, Espresso, and now Light roasts — providing a range of high-quality, Fair Trade Certified, and USDA Organic roast shades for the discerning coffee consumer,” said Tom Ennis, president and CEO of Death Wish Coffee Co. “We are excited to offer a light, bright, and bold coffee for the new generation of coffee consumers that don’t want their parents’ coffee brand.”

A spokesperson for the company added that the Light Roast launch was prompted in response to the shifting flavour preferences of younger consumers to meet the demand for a light, bright, and bold roast that the new generation of coffee drinkers want. The caffeine content for the Light Roast, like its other roasted coffees, is in line with industry standards. (Death Wish Coffee’s Instant Coffee is its most caffeinated product, with 300 mg of caffeine per stick.)

Light Roast is available in 16-oz ground bags, with whole bean and single-serve pods to follow. Light Roast, which has an MSRP of USD $19.99 can be purchased on deathwishcoffee.com and Amazon, with plans to hit Target shelves in early 2025.

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Whether folks are cozying up with a fall flick, prepping for a night of haunted fun, or filling up a boo basket, these Instant Coffee sachets are perfect for all of fall’s adventures. Partners’ limited-edition Halloween collection includes:

• Count Coffula (Brooklyn blend; USD $16) — An approachable blend with hints of cocoa, sweet toffee, and dried fruits for a comforting autumn cup.
• Boo Brew (El Ramo blend; $16) — A sweet, nuanced coffee with notes of peach, vanilla, and fresh cream — just the right treat for a fall morning.
• Frankencoffee (Manhattan blend; $17.50) — Rich and bold with notes of baker’s chocolate, caramel, and maple syrup, this is the perfect indulgence for the season.

To purchase the Halloween collection and other Partners coffees, visit: Skimlinks/ShareASale.

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Kyoto is a brewing method from the 1600s originally invented by Dutch sailors on long voyages to Japan. To conserve firewood, they used lab equipment to cold brew their coffee, an original take on coffee that was prior to this, only hot brewed. Once they arrived in Japan, they traded their gear with Japanese artisans for art and poetry. The Japanese then perfected the brewing process, giving birth to what we now know as Kyoto Iced Coffee.

Dripdash has taken on the challenge of distributing this unique coffee in a ready-to-drink (RTD) format at scale. Traditionally, Kyoto Iced Coffee is only available in the early mornings at Third Wave coffee shops until it sells out. Kyoto Iced Coffee sells out so quickly because it’s hard to make large quantities when something is brewed one drop at a time. Dripdash wanted to make this exceptional brew accessible to a wider range of coffee enthusiasts through online distribution and retail locations across California, with more retailers on the way.

Kyoto Iced Coffee, also known as Dutch Coffee, is brewed drop by drop over 16 hours, creating a drink that’s both an art and a science. This slow process helps express the coffee’s oils and aromatic compounds, concentrating them to create layers of flavour that linger until the very last drop. It tastes unlike any other coffee experience. Dripdash offers three unique products:
1. Kyoto Iced Coffee: With ultra-rich flavours, low acidity, and a smooth finish, it offers a taste profile of dark chocolate and almond. At just 15 calories, it’s like having two shots of espresso in a single, refreshing sip.
2. Lavender-Maple Oatmilk Latte: This vegan offering uses Kyoto Iced Coffee as its base, infusing it with hints of lavender and real maple syrup from Vermont. Oatmilk provides a sustainable, plant-based alternative to dairy, and with 90 calories and 130mg of caffeine, it’s perfect for jump-starting your mornings without any refined sugars.
3. Black Sesame Oatmilk Latte: Imagine the taste of black sesame ice cream, but with a caffeinated punch. This drink, the only one of its kind on the market, blends traditional Asian savoury flavours with a creative edge. With 100 calories and 120mg of caffeine, it’s the bold choice for those seeking something different.

Dripdash’s approach aligns with the Third Wave Coffee movement, which values quality, sustainability, and a deep connection to the craft of coffee-making. “We’re not just looking to put another latte on the shelf; we’re infusing tradition and unique ingredients to give you a taste that tells a story,” said a spokesperson for the company.

The new Kyoto Iced Coffees are available on Dripdash’s website for an SRP of USD $4.99. To experience all three flavours, Dripdash has created a sampler pack: Try Dripdash Here.

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“The production environments are changing so fast that what we do today is not going to work 30 years from now,” said Hannah Neuschwander, director of communications and strategy, World Coffee Research (WCR). “So, you must have a pipeline that is continuously responding to those changes; the way of doing things in the past where the breeding program dissolves after you get one or three good varieties is no longer going to work.”

By 2030 ,WCR will release 100 new varieties. Currently, there are 119 registered varieties, including Arabica and Canephora varietals. However, there is the capacity to release an additional 100 every three years. “We are continuously taking the best and ditching the worst,” said Jennifer (Vern) Long, CEO of World Coffee Research. The pipeline that we have now activated includes nine government partners. It is going to change the narrative completely.” World Coffee Research has recently introduced speed breeding to allow farmers to add seeds instead of seedlings to their production, significantly reducing transportation challenges that some of the farmers faced with hybrids. The method of speed breeding accelerates the seed cycle, tweaking environmental factors, such as water, light, and temperature, to get a plant that flowers as soon as possible. “We will be releasing 100 candidates
in 2030 that will be available for trialling,” said Long. The intent is to provide farmers with several options to help determine which varietal they want for their production.

Dr Steffen Schwarz, director and founder of Coffee Consulate in Germany, is a passionate collector of coffee species and varietals. Currently, he has over 320 different varieties, from several species of coffee, that he cultivates with colleagues and over 120 in a living collection in a greenhouse in Germany. When exploring coffee, Dr Schwarz stressed the importance of understanding both the industry’s challenges and potential, which includes looking into the possibility of integrating a variety of coffee species into commercial production.

“The challenge we have, which impacts all agricultural crops, is climate change,” said Dr Schwarz. “Anything we’re using now has been adapted to other situations.” In coffee, most of the discussion about resiliency is centred on Arabica. However, he stressed that the coffee industry must also consider the challenges that Canephora faces. “Canephora has 90 percent of its roots in 30 centimetres of the soil, which means it’s super narrow, and if there’s a drought, there is no reservoir that Canephora can connect to.”

The changing climate impacts the microbiome and nutrients in the soil. The different environmental conditions, whether wet, dry, hotter or cooler, change which plants can live in that space. “Plants are not simple organisms. They have an active transport that goes by the microbes and bacteria that move into
it and carry the substances and nutrients into the plant,” Dr Schwarz explained, stressing that by investing the time to understand the various species, and in particular the root system of these plants, the industry can learn both about the resiliency of the plant, while also gaining insight into the flavour profile.

He pointed out that Canephora has a much more narrow, aromatic feel than the Arabica, whose roots go much deeper. “And Liberica’s roots go even deeper, which is why it comes out with wild notes that are incredible, but because it has so much sugar, it ferments,” shared Schwarz, adding, “so if you don’t control it after harvest, ideally within 30 minutes from picking, then you may end up with a coffee that has these strange wild flavours that are due to the uncontrolled fermentation.”

Root research can deepen the understanding of the various coffee species themselves and bring to
light the potential of bringing two species of coffee together through grafting. “One of the reasons we’re interested in root research is we see some really positive benefits from grafting Arabica and Robusta onto Excelsa because of its extensive root system,” said Aaron Davis, senior research leader, Crops and Global Change, Kew Gardens, Sussex, United Kingdom. “If you can swallow the costs of doing it, then grafting could be a viable and useful option for many farmers.”

Digging into Wild Species: Liberica, Stenophylla and Excelsa

Challenges with Robusta and Arabica crops, including pests, disease, and overall resiliency, have resulted in other countries looking at alternative species, specifically Excelsa and Liberica, both of which were planted as border crops to draw out pests. When coffee wilt devastated the Robusta plants in Uganda, shared Davis, the farmers discovered that the Excelsa species were resistant. In India, farmers also found that Excelsa appeared to survive drought episodes. There are several trial plots of Excelsa in Uganda, South Sudan, Sierra Leone, and India. “They needed something that is going to be viable, particularly when they’ve witnessed the drought episodes in Uganda in the last couple of years,” said Davis. “Farmers recognised that these species could help bridge production volumes.”

Excelsa’s growth has been rapid, with Davis’s team working with approximately 250 farms. In Uganda, an additional 100 farms, including cooperatives, are either growing or inquiring about acquiring Excelsa, and the government supports these investments. In South Sudan, approximately 1000 hectares are dedicated to growing Excelsa.

“People are flipping the script when it comes to Excelsa, shifting it from a cheap filler to a priced commodity with the potential of becoming a specialty coffee,” said Michael Mazzotta, co-founder, Excelsa Coffee, San Diego, California. “It’s finally getting the image that it deserves.”

Excelsa Coffee’s online shop, which launched earlier this year, immediately garnered consumer interest and quickly sold out the product. However, it has also resulted in several Excelsa producers from across the globe reaching out, hoping to export their products to America. “One of our biggest challenges is simply lack of consumer awareness and understanding,” said Olin Patterson, co-founder, Excelsa Coffee. “We’ll keep networking, having events and drinking Excelsa every day. We love it, but the reality is it will take several years for the market to understand that there are nuances in coffee.”

Excelsa Coffee can be purchased through several online channels in the United States, including Amazon, Walmart, and social media platforms, with plans to open its retail shop in early 2025. Patterson and Mazzotta are also working with producers in Central America and South Sudan and researchers at UC Davis and the University of Florida to deepen their understanding of Excelsa and its potential as a commercial product.

“Coffee is a very sophisticated field, with so many different varieties, said Dr Carmen Ablan Lagman, researcher and professor at De La Salle University, Manilla, Philippines. “But we are focusing on one group, Arabica, because that’s the high value item.

“Lagman stressed that Liberica, with its unique flavour profile, has the potential of moving into the specialty sector. “What we have to do now is convince [producers] that quality is very important,” said Lagman. “It’s difficult to get from normal to specialty, but then the ROI from that is a huge difference.”

Today, there are at least three substantial producers of Liberica in Malaysia, with production expanding
in the Philippines and India. “In the Philippines, we are not up against coffee versus some other plant or product; we’re talking about coffee versus subdivision or store fronts,” said Lagman. “We have to be strategic in a way that we develop coffee so that the return from doing this is bigger than people buying the land for subdivisions.” This includes considering both the benefits that these species provide, and their limitations.

Understanding the Alternate Species

“There are several intrinsic limitations with Liberica because of the biology of the plant; it has a very thick pulp, it also has very large seeds, and the out-turn from fresh cherry to clean coffee is very low,” said Davis. Left on their own, these plants can grow over 30 feet tall, making it difficult to harvest. Although there are several similarities between Liberica and Excelsa, Davis shared that next-generation sequencing methods confirm that these are, in fact, two distinct species. “They’re different not just on the molecular side, but also on the basic characteristics in terms of seeds, fruits, flowers,” he said.

Kew Research currently has three research projects on Excelsa and Liberica, including one large project focused on genotyping and DNA sequencing work. “I think there will be gains in breeding for both
Arabica and Robusta, with some being more resilient than others.” Davis wants to ensure that farmers have access to other species of coffee, especially when Canephora and Arabica may no longer be an option.

Understanding the story of these alternate species is vital to unearthing the possibilities in coffee and rewriting the coffee landscape. However, the future coffee story does not need to be an ‘either/or’ option; instead, the industry would benefit by considering how these species can become a part of the experience. “What’s really heartening and exciting is that people are really excited about the wild species,” said Neuschwander, “We want all of these species to be explored and utilised, to continue to provide that diversity that makes coffee interesting and an important livelihood option for many people.”

• 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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