• Biscotti Testarossa — an oatmilk latte with almond, hazelnut, and mascarpone cream foam, topped with a freeze-dried orange.
• Peppermint Mocha — espresso, milk, and chocolatey peppermint, topped with whipped cream and crushed peppermint. It can also be enjoyed caffeine-free.
• Iced Gingerbread Latte — orange and plum-noted espresso with gingerbread and simple syrup, served with a choice of milk.
• Iced Mint Brew — Gregorys Nu Brew – cold brew blended with Nutella and milk – swirled with peppermint and mocha, topped with whipped cream and peppermint pieces.

The limited-edition holiday beverages are available through the season or while supplies last. Gregorys Coffee also announced that as of November, the chain has removed the upcharge on dairy-free milks.

Founded by lawyer turned coffee guru Gregory Zamfotis, Gregorys Coffee was born 17 years ago. What started as a family business with one shop in Manhattan now has a cult following of “Gregulars” and a chain of 48 stores across 10 markets, with seven new shops set to open through 2025.

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

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

“Cheese tea”

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

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

The originator accelerates global expansion

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

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

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

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

Significance of the New York City market entry

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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In his new role, Cariani will continue to grow NCA’s educational programming and market research, including its webinars programme, convention programming, and National Coffee Data Trends Market Research Series. In addition, Cariani’s unique position as an innovator and problem solver will help guide the NCA into the future using new tools and tactics in alignment with the organisation’s forward-looking Strategic Plan.

“We couldn’t be happier with the work Matt has done to transform our organisation over these past ten years,” said William “Bill” Murray, NCA president and CEO. “His work ethic, intellectual curiosity, and unique professional and educational background have made him an essential asset to the organisation. With this promotion, we aim to recognise his many and unique contributions to our growing association and industry.”

Robert Menos, NCA board of directors chair, also praised the decision, saying, “Having worked with Matt for many years, I know firsthand the critical role he plays in shaping the future of the NCA. I look forward to seeing what he accomplishes next with this well-deserved promotion.”

Cariani has been with NCA since May 2013 and is based out of the NCA headquarters in New York City’s Financial District.

For more information, contact media@ncausa.org.

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Starbucks Coffee Company today announced plans to open a new Starbucks Reserve location spanning 23,000 square feet and three floors at the iconic Empire State Building in New York City. Starbucks Reserve Empire State Building, to open on 16 November, will be a one-of-a-kind destination that celebrates connecting over coffee through innovative coffee house experiences. The store will showcase the imagination of Starbucks with new and classic beverages crafted with Starbucks Reserve coffee, immersive and imaginative hands-on workshops and tasting flights, and an extensive menu of Princi shareable plates and entrees for all parts of the day.

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