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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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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Producers from nine countries – Brazil, Costa Rica, El Salvador, Ethiopia, Guatemala, Honduras, India, Nicaragua, and Rwanda – have earned spots in the final, with three producers representing each country. The international jury will gather in New York on 12 November to taste and evaluate the coffees, which were selected by illycaffè’s quality laboratories based on rigorous quality and sustainability criteria throughout the 2023/2024 harvest.

The Ernesto Illy International Coffee Award 2024 jury includes Massimo Bottura, chef patron of Osteria Francescana and Casa Maria Luigia and founder of Food for Soul, a non-profit organization combatting food waste and social isolation. In recognition of his humanitarian and environmental efforts, Bottura was appointed goodwill ambassador for the United Nations Environment Programme in 2020 and most recently as SDG Advocate. In 2020 Osteria Francescana was awarded the prestigious Michelin Green Star for sustainability; Viki Geunes, chef and owner of restaurant Zilte in Antwerp, holder of three Michelin stars, known for his creative and visually stunning dishes; Felipe Rodrigues, head chef of the Rosewood Complex in São Paulo and one of South America’s leading chefs, with experience working under top European and Peruvian chefs.

Three professional tasters, Vanúsia Nogueira, executive director of the International Coffee Organization (ICO) and daughter of coffee producer, with extensive experience in quality coffee markets; Felipe Isaza, Arabica Q Grader and member of the Board of Directors of the Coffee Quality Institute, who has served as an international juror at numerous tastings; Dessalegn Oljirra Gemeda, Ethiopian coffee consultant and Q Grader, with a background working for the Ethiopian Coffee & Tea Authority, Ethiopian Coffee Exchange, and Oxfam.

And three expert journalists: Vanessa Zocchetti, editor-in-chief of the lifestyle section of Madame Figaro, who writes on gastronomy and design, Sebastian Späth, editor-in-chief of Germany´s leading food and lifestyle magazine Falstaff, with a great expertise in art, cuisine, fashion, and design, and Josh Condon, editor-in-chief of Robb Report, a leading luxury magazine.

This multidisciplinary jury combines culinary, technical and journalistic expertise to assess the complex nuances of the world’s finest coffees and choose the ‘Best of the Best.’

In addition, consumers will have the chance to participate by tasting the 9 finalist coffees and voting for their favourite in a series of blind tastings held at illy flagship stores worldwide. The coffee with the most votes will receive the ‘Coffee Lovers’ Choice’ award.

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illycaffè has long been committed to mitigating the effects of climate change throughout the entire supply chain, starting with coffee cultivation, for which it promotes the sustainable model of regenerative agriculture. This model allows for proper nourishment of the plants, naturally regenerating the soil, and thus reducing CO2 emissions. Additionally, this new type of cultivation allows for an improvement in the health of the ecosystem thanks to the increased biodiversity of the species used for ground cover and soil dynamics. In the Cerrado Mineiro region, where the company has been working hand in hand with local producers for over thirty years, the Arabica Selection Brazil coffee has been grown by applying the best regenerative practices certified regenagri.

“The Arabica Selection Brazil Cerrado Mineiro is the result of the relationship we have built over the years with coffee producers and the Federation of Producers of Cerrado Mineiro. We have shared the urgency of finding a solution to the effects of climate change,” comments Cristina Scocchia, CEO of illycaffè. “Aware that this challenge can only be overcome by joining forces, we have identified the best techniques for ecosystem adaptation, mitigation, and regeneration, producing the first 100% Arabica coffee sourced from certified regenerative agriculture, as certified by regenagri.”

The reduction of natural resource exploitation, soil regeneration, and the preservation of biodiversity and future land productivity are some of the results achieved through the application of regenerative agronomic practices selected by illycaffè. This model shifts the focus from the plant to the soil, offering the best natural solutions to nourish, strengthen, and make it fertile and resilient to external threats.

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Since its inception, the Università del Caffè has trained over 350,000 individuals, including coffee producers, baristas, restaurateurs, and coffee lovers. The institution’s mission is to enhance and elevate every aspect of the coffee supply chain, from cultivation to the final cup. This commitment is reflected in its robust educational programs, delivered by a faculty of 50 highly qualified instructors certified by ACS Italia, a skills certification body that attests the level of knowledge and ability in training.

“Training is a strategic lever for the success of a company, an industry, and for the development of individuals,” said Cristina Scocchia, CEO of illycaffè. “It also embodies passion, curiosity, and a desire to expand one’s knowledge. The Università del Caffè exemplifies how a culture of quality and sustainability can be conveyed through innovative and engaging education.”

With branches across different continents, the Università del Caffè offers a diverse range of courses tailored to meet local needs while maintaining a global standard of excellence. This international presence ensures that specialized knowledge is accessible to a wide audience, allowing for a nuanced understanding of regional coffee cultures and practices.

The courses are structured to cater to various stakeholders in the coffee supply chain:

• For coffee producers: The Università del Caffè provides in-depth training on the latest agronomic techniques, tailored to the specific conditions of diverse growing regions. This helps farmers optimize their production and maintain high-quality standards.
• For hospitality professionals: Baristas, restaurateurs, and other hospitality workers receive specialized training on coffee preparation, as well as insights into effective business management and marketing strategies to enhance their operations.
• For coffee enthusiasts: The Università del Caffè offers tasting sessions and informational courses designed to deepen the appreciation of coffee. Participants learn to recognize the unique flavors and aromas of coffees from around the world, fostering a greater understanding of coffee as an art and a science.

As the Università del Caffè celebrates this milestone, it remains committed to its mission of spreading the culture of quality coffee and ensuring that everyone in the coffee community, from producer to consumer, can benefit from its wealth of knowledge and expertise.

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Throughout the year, illycaffè’s quality laboratories analysed samples from the 2023/2024 harvest, selecting the best batches and producers based on both qualitative and sustainability criteria.

The finalists for this edition come from Brazil, Costa Rica, El Salvador, Ethiopia, Guatemala, Honduras, India, Nicaragua, and Rwanda.

“Sustainable quality is the result of a process that begins in the coffee plantations and requires constant innovation, research, and training. It means producing high-quality coffee with respect for the environment, biodiversity, human rights, and social well-being. The Ernesto Illy International Coffee Award has become an annual appointment with our best producers worldwide, with whom we have worked hand in hand for decades to ensure a prosperous future for people and the planet,” commented Andrea Illy, chairman of illycaffè.

The 27 finalists for the Ernesto Illy International Award 2024, listed alphabetically by country, are:

Brazil:

• Fazenda São João – Décio Bruxel e Outros
• Fazenda Serra do Boné – Matheus Lopes Sanglard
• Fazenda Vila Oscarlina – Flávio da Costa Figueredo

Costa Rica

• Coopelibertad R.L.
• CoopeSabalito R.L.
• Finca San Carlos de Marespi S.A.

El Salvador

• Finca Agua Caliente – J.J. Borja Nathan S.A.
• Finca Bolívar – Matorral de S.A. de C.V.
• Finca San Rafael – Comercial Larin S.A. DE C.V.

Ethiopia

• Darimo Washing Station Plc – Asma International Business Pvt Ltd
• Gera Tracon Washing Station Plc – Tracon Trading P.L.C.
• Jemila Amdela Washing Station Plc – Legesse Sherefa Pvt Ltd Co.

Guatemala

• Finca Danilandia – Luis Arimany Monzón
• Finca Santa Leonarda – Plantaciones Agropecuarias S.A.
• Pequeños Productores Santa Cruz Naranjo

Honduras

• Finca Diego Paz – Diego Paz Paz
• Finca Don Miguel – Miguel Angel Pérez Guevara
• Finca El Carmen – Jorge Aníbal Peña Maldonado

India

• Coovercolly Estate – Tata Consumer Products Ltd.
• Kajjehally Estate – S. Vasudevan
• Margolly Estate – Tata Consumer Products Ltd.

Nicaragua

• Finca Santa Ana – Aida Lila Zeledón Palacios
• Grupo productores – Olam Nicaragua
• SMS Cluster ECOM Nicaragua

Rwanda

• Karenge Coffee Washing Station
• Kibirizi Coffee Washing Station
• Rwinyoni Coffee Washing Station

The ranking of each of the nine finalist countries will be announced on 12 November at the United Nations in New York during an event where coffee producers will learn who has won the Ernesto Illy International Coffee Award 2024.

The previous edition of the Ernesto Illy International Coffee Award was won for the first time by Brazil, with the São Mateus Agropecuaria farm. This achievement is particularly significant as the coffee was produced using regenerative agricultural practices, which benefit the environment and health while producing exceptionally high-quality coffee.

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Decaf coffee is gaining popularity in global markets as more and more customers follow the current wellbeing trend, considering it as a healthy alternative to common coffee.

In contrast to Western markets that already have large numbers of decaf coffee consumers, the popularity of coffee without caffeine (or with a small content of it) is just gaining momentum in several emerging nations, many of which can provide significant growth opportunities for players operating in this market segment.

The existing big potential of the decaf coffee market is confirmed by research data. According to predictions of international research agency, Skyquest Technology, over the next seven years, the decaf coffee market will grow by six to seven percent annually, reaching USD $28.86 billion by 2030. By comparison, in 2022, this figure was $19.5 billion. The growth will be observed both in developed nations and emerging countries, where such growth rates are expected to be higher.

As for developed nations, it is expected the United States will be a major driver of growth for decaf coffee in years to come as the demand for coffee with less caffeine among local consumers remains high.

The National Coffee Association (NCA) of the USA reports that more consumers across the country are adopting healthier lifestyles, which may also be associated with increased coffee consumption, since scientific evidence continues to strengthen and shows that both decaffeinated and regular coffee are associated with decreased risk of multiple cancers and chronic diseases.

Speaking with T&CTJ, William “Bill” Murray, president and CEO of the NCA, said decaf coffee has already become an integral part of life for many Americans. “Like regular coffee, decaf is a mainstay in Americans’ lives, and we expect that to continue. Signs point to growth for decaf with Americans over the age of 40, and opportunities for decaf to adjust to consumers’ tastes and interests are abundant.”

Murray further noted that consumers are more interested in health and wellness than ever before and that “there is growing awareness that decaffeinated coffee is associated with decreased risk of multiple cancers and chronic diseases.”

In accordance with NCA’s Spring 2024 National Coffee Data Trends (NCDT) Report, seven percent of Americans had decaf coffee in the past day, and past-day decaf consumption is increasing among Americans ages 40-plus.

Per the NCDT report, past-day decaf consumption is highest for Americans in the 60-plus age group, ten percent of whom had decaf in the past day – up by 11 percent since July 2023. At the same time, past-day decaf consumption has also increased for Americans ages 40-59, with six percent drinking a decaf in the past day – up by 20 percent since July 2023.

Consumption grows in Scandinavia

In the European Union, the biggest growth in demand and consumption of decaf coffee has been observed in certain Nordic states – the countries which are known for their record coffee consumption in general.

One such country is Finland, where sales of decaf coffee have been rapidly growing since the beginning of the 2020s.

Löfbergs instant decaf coffee. Image: Löfbergs

Marleena Tanhuanpää, director of the Finnish Food and Drink Industries´ Federation, said that in recent years there has been a positive trend and continuous sales increase for decaffeinated coffee in Finland. “It is definitely trending at the moment as [there has been an increase in the number] of new locally roasted products, [along with] increased visibility and assortment availability, which is raising consumer interest [in decaf coffee].” Tanhuanpää further noted that decaf coffee innovations coming from local roasteries such as filter coffee with good taste profiles that meet the local needs and preferences are helping drive growth.

“The absolute user amount is still limited in the market but the potential for further growth is there,” Tanhuanpää explained, adding, “especially with the younger (under 35 years old) urban demographic, and women, in particular, are interested in decaffeinated coffee – they want to enjoy the taste of coffee, but regular coffee is not always the most suitable option.”

In neighbouring Denmark, the demand for decaf coffee also remains high, although the share of the segment in the overall Danish coffee market is small.

Henrik Frellsen, the chairman of the Danish Coffee Association and CEO of Frellsen Kaffe, one of the biggest local coffee producers, said decaf coffee currently makes up a small share of the coffee market in Nordic countries. “In Denmark, it accounts for less than one percent of the volume, [which is] constant and has historically remained at this level.”

He does not expect a sharp growth of the segment in years to come despite believing in its huge future potential. “We foresee no significant development at this level. In recent years, coffee has transitioned from a product perceived as less healthy to one that naturally fits into a healthy lifestyle. Therefore, caffeine no longer appears to be harmful,” Frellsen explained. “However, increased awareness of the importance of sleep for health pulls in the opposite direction. In Nordic food culture, there is a loyalty to pure raw materials. Hence, [those] with this concern would choose an alternative beverage later in the day rather than a decaf coffee.”

Some analysts report that the estimated potential of decaf coffee is too exaggerated and does not correspond to some current realities. Referencing the most recent edition of Euromonitor International’s Voice of the Consumer: Health and Nutrition Survey, Matthew Barry, insight manager, Food and Beverage at Euromonitor International, said that self-reported interest in drinking less caffeine or none at all reached a new record high, at 46 percent of respondents. “You could interpret that to mean we were at the verge of an explosion in decaf. After all, that is nearly half of adults in the world saying they want to drink less caffeine. But I don’t see things that way. The reality is that caffeine is just too important for people to get through their days so this represents an aspiration more than anything else. I think this signals that people recognise that they need to take actions to mitigate some of the negative side effects of excess caffeine consumption.”

Barry noted that the data absolutely shows there has been a real explosion of products with calming, relaxing, or sleep-promoting claims across food and beverage in recent years. “Essentially, rather than switch their morning coffee to decaf, consumers are sticking with the regular coffee and looking for something in the evening to calm them down and help them sleep. People want to have it all,” he said.

The decaf coffee market is also of great interest to the global majors, many of which have significantly strengthened their positions in it in recent years. For example, illycaffè, the Italian coffee producer, considers the decaf coffee segment a priority.

Francesco Bosso, chief commercial officer of illycaffè, said the company offers decaffeinated coffee in its range with all preparations to satisfy the taste of all consumers. In recent years, he said, the

illy’s low caffeine coffee, Idillyum. Image: illycaffè

demand for such coffee has significantly increased, noting that “usually, decaffeinated coffee is preferred by one out of four consumers and mainly as an alternative to coffee in the evening.” Bosso said that illy coffee is a blend composed of 100 percent Arabica beans of the best quality, which by its nature contains a lower amount of caffeine than Robusta coffee. “In addition, for consumers who are looking for a preparation with a very low caffeine content, we also propose Idillyum, a coffee composed only of the fine Arabica variety called Laurina, grown specifically for our company in El Salvador. This product naturally has a very low caffeine content, less than one percent (a third less than the classic Arabica varieties and less than half of Robusta).”

Bosso expects the demand for decaf coffee will continue to grow, while the growth of the segment will be comparable to the dynamics of the entire coffee market.

Regarding further market prospects, most of the interviewed analysts and producers believe the demand for decaf coffee will continue to grow in years to come, as more and more customers will position it as a heathy alternative to traditional coffee. That will be primarily observed in such countries as Russia, which has low decaf coffee consumption.

Tanhuanpää believes that decaffeinated coffee will continue to increase its share driven by the wellbeing trend that has for many years already been present in many food and drink categories, for example, driving growth of non-alcoholic beer. “The need for relaxation without compromising the enjoyment of coffee is one driver for decaffeinated coffee consumption,” she said. “And according to our research, the usage situations for decaf coffee can be varied, not only limited to evening use. One motivation can be the stomach friendliness of decaf coffee.”

• Eugene Gerden is an international freelance writer who specialises in covering the global coffee, tea and agricultural industries. He works for several industry titles and may be reached at gerden.eug@gmail.com.

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The coffee rollout – which has already begun at Bar Louie’s corporate locations – includes state-of-the-art espresso machines alongside illy’s high-quality and sustainability sourced Arabic beans that, when combined, will offer guests top-tier caffeinated beverage choices for brunch, lunch, dinner or even late-night pick-me-ups.

Available now at select locations, Bar Louie guests can enjoy fresh espresso, tropical teas, lattes and a handful of other non-alcoholic caffeinated offerings from the illy Caffè umbrella of products. Additionally, Bar Louie is enhancing its popular signature coffee beverages, such as the ‘Mean Bean Espresso Martini,’ to incorporate the fresher, better-tasting illy ingredients.

“As only one of a handful of national bar chains to embark on a systemwide investment in their coffee and tea program, we believe this initiative represents untapped potential in both guest satisfaction and revenue streams,” said Ian Welby, vice president of beverage and execution for Bar Louie, based in Dallas, Texas. “Apart from the R&D possibilities this opens up across the menu, we also feel this investment is an opportunity to provide our best-in-class bartenders with the flexibility to get even more creative with all aspects of our beverage programme. Spiked coffee shots, anyone?!”

For more information about Bar Louie and to view the full menu, visit barlouie.com.

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B Corp certification is issued by B Lab, an international organisation that measures corporate environmental and social performance according to the standards established by the B Impact Assessment (BIA); it reviews its analyses every three years and issues re-certifications. In 2024 illycaffè obtained a score of 90.4, a significant improvement over its 2021 certification.

“We are proud of the result achieved, which testifies to illycaffè’s commitment to growing in a sustainable, responsible and transparent way,” stated Cristina Scocchia, CEO of illycaffè, “The choice of pursuing our business goals by creating lasting and shared value along the entire supply chain is a positive economic model that, as a B Corp we are committed to promoting, because we are convinced that now more than ever, the private sector must also do its part to support the transition to models that guarantee the future of people and the environment”.

“Being a Certified B Corp company means operating according to the criteria of stakeholder governance, meeting B Lab’s high standards of social and environmental impact and transparency,” states Anna Puccio, managing director of B Lab Italia. “I congratulate illycaffè for again passing the challenging B Impact Assessment process in all five standards, an achievement that confirms its improved impacts internationally. illycaffè is an inspiring example for all companies globally to advance toward systemic change, a common and necessary goal of the entire B Corp Movement.”

The most significant progress over the last three years, illycaffè says, concerned strengthening its sustainability governance through a company task force comprising the entirety of C-levels; the inclusion of ESG goals in the incentive package for top management; the evolution of its reporting system to encompass integrated reporting, which is reflected in the increasingly strong links between its business strategy, economic and financial performance, and the social and environmental context in which the Group operates; the continued strengthening of the role that ESG issues play in selecting and assessing partners along the supply chain for goods and services; the recognition of the University of Coffee as an effective training tool along the entire value chain; the achievement of gender equality certification testifying to the adoption of a systemic approach to this issue; and a stronger commitment to fighting climate change through the adoption of an SPTi Net Zero target, as reflected in the company’s steady reduction of its carbon footprint (-5.3% in 2023 compared to 2022, using a market-based calculation methodology).

Environment

In order to protect environmental resources, illycaffè has continued to improve its performance in crucial sectors such as energy efficiency, the mitigation of emissions, the promotion of regenerative agriculture, the optimisation of water resources and materials, and the application of a circular economy model by reducing waste and generating positive environmental impacts, including through the establishment of strategic partnerships. In 2023 the company cut its energy consumption by 12.9% and 95.5% of the electricity it used came from renewable sources (+19.2 percentage points compared to 2022). This was made possible thanks to constant improvements along the production chain, such as the development of a new software for coffee roasting machinery that cut consumption during stand-by phases by 20%.

The responsible supply chain created by the company through effective collaborative efforts with its suppliers is a key part of illycaffè’s development strategy. Ambitious targets such as Net Zero1 can only be achieved through effective collaboration with suppliers. This is the spirit underpinning the Sustainability in Procurement project that was launched in 2022 with the goal of improving monitoring along all supply chains, including to reflect the requirements set out under the EU’s Corporate Sustainability Due Diligence Directive (CSDDD), which defines the obligation of companies with regards to the effective and potential negative impacts on human rights and the environment of their activities and those of their supply chains and business partners.

Workers

illycaffè has always aimed to create an equitable and inclusive workplace. It pursues this goal by orienting its resource management and development strategies towards promoting a culture based on the principles of diversity, equity and inclusion (DE&I), leveraging the uniqueness of each individual and fostering their professional growth, and eschewing any and all forms of discrimination. The Policy for Inclusion and Gender Equality that was adopted in 2023, and the establishment of a DE&I Committee to spearhead initiatives in support of the company’s diversity, equity and inclusion strategy reflect this commitment. This effort helped the company obtain the UNI/PdR 125:2022 certification on gender equality, which acknowledges a company’s commitment to adopting a systemic approach and a cultural change aiming to create an inclusive and equitable workplace.

With an eye to constantly improving talent management and remuneration policies, the company mapped out its management and executive staff in terms of the importance of their position, scope of responsibilities and impact on business (so-called grades), comparing the salaries of comparable positions and providing an additional analytical tool to support its remuneration policies. The analysis showed that at the same grade/level, the average remuneration of women amounts to 97.2% of the average remuneration of men.

In 2023, the base salary of women, calculated through a weighted average correlated to the number of female employees in each professional category, amounted to 94.1% of the base salary of men, an increase over 2022 (+2.8 percentage points).

Governance

The ESG Task Force was established in 2022 to facilitate the interaction of all necessary company functions and skills to effectively implement the sustainability plan.

The ESG Taskforce, which comprises the CEO, the executives reporting directly to her, and the heads of the risk & compliance office and the legal office, defines and coordinates strategic priorities, the company’s sustainability goals, and the necessary investment plans to achieve them. In addition, it monitors project advancement and promotes the dissemination of a corporate sustainability culture within the organisation.

Customers

Training is one of the pillars of the corporate strategy to facilitate social growth. The unique training offer of the University of Coffee, the centre of excellence created by illycaffè in 1999 to promote and disseminate coffee culture worldwide, is a source of value along the entire production chain. Thanks to its 23 campuses worldwide and its itinerant courses, the University of Coffee has trained over 348,000 people so far. In 2024, University of Coffee docents were certified by ACS Italia, attesting to their levels of knowledge and educational skills.

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The award, named after the visionary leader of illycaffè and the son of the company’s founder, celebrates the work that the Trieste, Italy-based company has been doing every day for the last 30 years, side-by-side with coffee farmers, to offer the best possible sustainable coffee. The award was presented to the winner by illycaffè chairman Andrea Illy during an event held at the New York Public Library in New York.

EIICA celebrates the finest Arabica coffees sourced from all over the world. This event aims to recognize growers for the quality coffee they tirelessly work to produce. The award was assigned by an independent panel of nine experts who examined the best batches from the 2022-2023 harvest through a blind tasting of nine coffees from the nine finalist countries: Brazil, Costa Rica, El Salvador, Ethiopia, Guatemala, Honduras, India, Nicaragua, and Rwanda. Prior to being evaluated by the panel, each batch of coffee was analysed by illycaffè’s quality control labs and rated in terms of richness and aromatic complexity, the elegance and balance of its flavour and intensity of its aroma.

Guatemala’s Finca Danilandia di Luis Arimany Mondonico won the Coffee Lovers’ Choice Award, assigned by a panel of consumers who, in the weeks prior to the event, carried out blind taste tests of the coffee samples in illy cafés in Trieste, Milan, Paris, London, Sao Paolo and New York and ranked their preferences.

“The absolute victory of the Brazilian coffee coming from regenerative agriculture – chosen blindly among the nine best coffees in the world – fills me with joy. Indeed, the history of the Ernesto Illy Award began in Brazil in 1991 and this confirms that the rewards received, by illycaffè for having transformed Brazil from a leader in quantity to a leader in quality are well-deserved,” said Andrea Illy. “After more than 25 years of neverending and tireless work by our team of agronomists and the University of Coffee, the leap has finally happened thanks to regenerative agriculture, which we decided to develop in 2018 for the benefits it brings to the environment and everyone’s health.”

The panel that voted for the Best of the Best award included Guatemala’s professional taster Silvia Escobar; the President of Federação dos Cafeicultores do Cerrado, Brasilian Glaucio De Castro; the director of the CoffeeLab quality laboratory, Indian Sunalini Narayan Menon; chef Ricard Camarena, who has been awarded two Michelin stars and a green star for his dedication to sustainability at his Ricard Camarena Restaurant in Valencia; American chefs Carrie and Rupert Blease, who manage the Michelin-starred Lord Stanley restaurant in San Francisco; Andrea Aprea, a Michelin-starred chef with a restaurant bearing his name in Milan; French writer and journalist Adelaide de Clermont-Tonnere, editor-in-chief of Point de Vue magazine; Inga Griese, founder and editor-in-chief of ICON, the style supplement of the German newspaper Welt Am Sonntag; Angelina Villa Clarke, a journalist contributing to prestigious English-language publications including Forbes.

Commenting on the winning coffee, the jury said, “This year’s Ernesto Illy International Coffee Award winner is a rounded, wholesome, and fully bodied cup, with rich yet mellow flavors of a balance of chocolate, caramel, brown sugar, and toasted almonds on a bed of refined brightness, with a lingering finish of mild, gentle, yet harmonious sweetness. It truly represents the finest taste characteristics of its origin.”

Martha Stewart, Matilda De Angelis, Pat Cleveland, Coco Rocha, Candela Pelizza, Tamu Mc Pherson, Carlo Sestini, Simon and Marina Ksandr, Nick Lowry, Tesa Pesic are some of the celebrities who attended the gala event at the New York Public Library, hosted by chef and TV star Marcus Samuelsson, to celebrate the best coffee producers who work behind the unique illy blend.

The Ernesto Illy International Coffee Award is also an unmissable networking opportunity for all those involved in the coffee industry, from producers to exporters, from traders to institutional representatives. In the morning they all met at the United Nations Headquarters to attend a panel discussion on protecting the future of coffee. Alongside illycaffè chairman Andrea Illy, speakers included Vanusia Nogueira, executive director, International Coffee Organization; Jeffrey Sachs, professor of economy at Columbia University and co-chair at the Regenerative Society Foundation; Oscar Schaps, president of the Latin American division of Stone X Financial Inc; and Glaucio de Castro, president of the Federação dos Cafeicultores do Cerrado Mineiro. (For a full recap of the event at the UN, see the Editor’s Blog: “The time is now” to invest in regenerative agriculture (teaandcoffee.net).

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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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This label verifies the origin and quality of coffee produced using regenerative practices that are received in the warehouses. To acquire the certification, Expocacer’s environmental, social, and governance responsibility was evaluated, and it received 100% approval in these criteria.

“Projects and initiatives such as ‘Elas no Café,’ ‘Jornada da Qualidade,’ ‘Expocacer Teens,’ and others that work to promote sustainable actions within the coffee community were essential for this achievement, along with our exclusive department dedicated to sustainability-related matters, where we provide guidance to our members,” said Simão Pedro de Lima, executive director of Expocacer.

Regenerative coffee farming adopts practices aimed at preserving soil health, increasing biodiversity, protecting water resources, and enhancing the resilience of agricultural systems. Among the advantages of regenerative practices are the preservation of flora and fauna, cost reduction, decreased pollution, improved coffee quality, increased resilience to climate change, and reduced deforestation. This year, with support from Brazilian Support Service for Micro and Small Businesses (Sebrae), Expocacer has already managed to certify 14 cooperative members, a number that is expected to grow to 24 by the end of 2023.

“We are very proud because this achievement confirms the work that has been carried out for years by Expocacer. This certification strengthens our commitment to ensuring sustainable and high-quality coffee production for our cooperative members, customers, employees, and commercial and institutional partners,” commented Farlla Gomes, sustainability manager of Expocacer.

For the cooperative, the automated traceability that utilises RFID technology (radio-frequency identification) and allows producers to know the exact location of their coffee in the cooperative’s warehouses was also a differentiating factor in obtaining the certification, recognising the care that Expocacer takes with the coffee from its members.

Recently, the world’s first regenerative agriculture-certified coffee has also begun to be distributed globally in retail by the Italian brand Illy Caffè, in partnership with the Cerrado Coffee Growers Federation and Expocacer. With notes of intense caramel, the product is already available in 50 countries, with plans to expand to 140 by 2024.

“Obtaining the regenerative certification for Expocacer represents reaching a higher level of value expansion because this achievement directly influences the core of our business. It’s the conjunction of a set of ideas, strategies, and attitudes that are ecologically correct, economically viable and socially fair, ensuring a supply without compromising the one future generations,” concluded Flávia Nunes, director of operations and logistics at Expocacer.

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illycaffè has long been committed to mitigating the effects of climate change throughout the entire supply chain, starting with coffee cultivation, for which it promotes the sustainable model of regenerative agriculture. This model allows for proper nourishment of the plants, naturally regenerating the soil, and thus reducing CO2 emissions. Additionally, this new type of cultivation allows for an improvement in the health of the ecosystem thanks to the increased biodiversity of the species used for ground cover and soil dynamics. In the Cerrado Mineiro region, where the company has been working hand in hand with local producers for over thirty years, the Arabica Selection Brazil coffee has been grown by applying the best regenerative practices certified regenagri.

“The Arabica Selection Brazil Cerrado Mineiro is the result of the relationship we have built over the years with coffee producers and the Federation of Producers of Cerrado Mineiro. We have shared the urgency of finding a solution to the effects of climate change,” commented Cristina Scocchia, CEO of illycaffè. “Aware that this challenge can only be overcome by joining forces, we have identified the best techniques for ecosystem adaptation, mitigation, and regeneration, producing the first 100% Arabica coffee sourced from certified regenerative agriculture, as regenagri certified.”

The reduction of natural resource exploitation, soil regeneration, and the preservation of biodiversity and future land productivity are some of the results achieved through the application of regenerative agronomic practices selected by illycaffè. This model shifts the focus from the plant to the soil, offering the best natural solutions to nourish, strengthen, and make it fertile and resilient to external threats.

The Arabica Selection Brazil Cerrado Mineiro, with its hints of caramel and nuts, is available in 250g cans in both whole bean and ground versions. The products can be purchased from illy.com from 1 October and Waitrose from 16 October.

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Designed in collaboration with IPG Coffee Table, realised by the production house, Think Cattleya, and directed by the Danish director, Martin Aamund, the campaign, which will air starting on 18 September, revolves around a key concept, “Quality loves details”, and showcases an exceptionally high-quality coffee made unique by the careful attention to every single detail, from selection of the coffee beans to the final sip.

The campaign details the journey of illy coffee and begins in the illy lab in Trieste, where among manuscripts, sacks of coffee, and botanical illustrations, Matilda De Angelis welcomes the viewer, guiding them along a voyage to discover all the details that make illy unique. Scene after scene, the viewer travels from the coffee bean to the cup, from the coffee plantation to the illy café, discovering the various necessary components to make excellent coffee, beginning with the first fundamental step: selection. This process begins in the plantation, where only 1% of the best Arabica beans from over 30 countries worldwide are grown, and continues in the illy laboratory, where only the flawless coffee beans are selected to create the blend.

This attention to detail is the thread that runs through the campaign, with a focus on illycaffé’s maxim: “a tireless, daily search for quality all along the value chain, from the producer to the consumer.’

“I am delighted to be the protagonist of the new illy campaign, a brand with which I share the passion for aesthetic research and attention to details that make the difference. I am a perfectionist and every day I work to continue improving myself,” explained international actress, Matilda De Angelis.

“Quality Loves Details” describes the desire to offer people a superior quality coffee through illy’s obsession for details: selection in the first place, regenerative agriculture, the pressurisation of the cans that protects and preserves the coffee’s aromas over time, and finally the illy cup, designed by Matteo Thun to enhance and valorise the purity of the espresso.

The campaign begins by taking the viewer to an illy plantation, and continues in a lab, with rows of coffee beans geometrically arranged on a workbench, where the process to select and balance the nine varieties of Arabica coffee that comprise the unique illy blend takes place. Finally, the viewer is taken to an illy café, where a barista offers a cup of coffee to Matilda De Angelis, who takes a sip and reveals to the viewer: “quality loves details.”

“From selecting the very best beans to our revolutionary, patented preservation system and coffee cups designed specifically to enhance the coffee’s flavours: here at illy, our attention to detail is the measure of the passion and love we put into things,” said Cristina Scocchia, CEO of illycaffè. “The goal of this campaign is to give a face to the most painstaking and important aspects we attend to everyday behind the scenes to offer our coffee to our customers, and we are happy to do so with Matilda De Angelis”.

The communication campaign will run in several different formats: digital ads on asset displays and videos, 30-second and 15-second TV ads and print ads.

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Coffee roasters are increasingly exploring ways to make their business climate positive, turning to advanced roasting machines to lower carbon emissions and improve energy efficiency. Roasting machine manufacturers, in turn, are putting ample effort into developing sophisticated solutions to meet their customers’ expectations.

On average, it is estimated that roasting contributes to around 15 percent of the overall footprint of coffee’s journey from field to cup. Making the roasting business more sustainable, among other things, helps the environment and helps companies to capitalise on responsible consumption trends.

A recent study by the United States think tank First Insight showed that a lion’s share of Gen Z shoppers prefers to buy sustainable brands, and they are most willing to spend 10 percent more on sustainable products. The report also found that Gen Z, along with millennials, are the most likely to make purchase decisions based on values and principles, including environmental.

In light of this, the leading coffee companies rolled out sustainability initiatives, looking to lower the carbon footprint throughout the supply chain to the maximum possible extent, including in the roasting segment.

Illycaffè has embarked on a decarbonisation roadmap which consists of actions along all the value chain: from green coffee to finished products, taking into account all the different steps, including transportation, packaging, distribution and use of coffee machines, said David Brussa, chief total quality and sustainability officer of illycaffè. The eventual goal is to reduce the carbon footprint to reach carbon neutrality by 2033 as a company.

“We strongly think that we need to act quickly to avoid impactful problems for the next generations—a climate disaster. As we often hear, the non-return point is very close to being reached, and we need to start acting responsibly for the sake of our planet and of the generations to come. We have a limited amount of time to put in place the necessary changes. But the change we should aim for is cultural first of all,” Brussa explained.

Nestlé has made the commitment for 100 percent of its coffee to be produced sustainably by 2025. In the roasting segment, the company said it considers lowering emissions by working in the field of consumption of energy, water and protecting atmosphere gases at factories. In addition, machinery use, waste generated at factories, employee commuting, and business travel are also to be reviewed and, if necessary, adjusted. Again, advanced technology is due to play a vital role.

Image: Bühler

Engines of sustainability

Sustainability consists of three basic pillars; all are necessary but not sufficient. Therefore, all must coexist to have a sustainable process: lower environmental impact, lower social impact, and lower economic cost, commented Elena Parmi, a spokesperson for Brambati Spa.

“The first engine of sustainability is tangible affordability for the user, basically lower energy consumption, lower maintenance cost, and lower operation cost. Automatically it leads to less environmental impact, meaning less energy is equal to less greenhouse gas, less social impact, meaning less need for night staff and emergency intervention leads to greater worker welfare, and greater economic sustainability as less need for energy, less need for spare parts, greater staff efficiency allows lower cost of operation,” Parmi said.

Brambati’s development program, which is already in place includes reducing the consumption and reuse of residual energy, reducing the number of components that make up the machinery, and permanent monitoring of the entire system with AI (artificial intelligence) that allows all operating variables to be under permanent analysis.

Parmi said that this is similar to if a person were being monitored with an electrocardiogram, blood analysis, and brain activity while doing a swimming competition or other physical and/or intellectual activities.

“Any deviations from optimal values are promptly identified when they are incipient, thus enabling timely intervention when appropriate and not in an emergency, avoiding the costs of interventions, spare parts and lost production,” Parmi said.

Among the concrete examples of how Brambati’s technological solutions help lowering carbon footprint, Parmi lists the elimination of transmissions with mechanical gearboxes, resulting in increased efficiency and reductions in components, weight, lubricants and maintenance. In addition, the reduction in energy consumption is achieved with regenerative and other innovative exhaust air abatement systems, as well as through intelligent system monitoring and management.

Preserving energy

Other companies also see energy consumption as the key segment, which could do wonders in terms of lowering carbon emissions. For instance, Berkeley-based coffee roastery Bellwether Coffee told Forbes in 2020 that its recirculating roasting technology eliminated particulates and volatile organic compounds in real-time during the roast process, eventually reducing the carbon footprint of each roasting cycle by 90 percent on average.

The company estimated that if a roaster uses renewable energy sources, it can save more than 157 metric tonnes of CO2 emissions. In addition, traditional coffee roasters use a single-pass system that intakes fresh air from outside the roaster, flash-heats it to roast the coffee, then releases it as exhaust through ventilation stacks. Bellwether’s roaster takes the exhausted air, cleans it, and reuses it. This provides hot, stable air throughout the roast cycle.

Image: Scolari Engineering

Energy efficiency and renewable energy are in the spotlight of several technology suppliers. “We focus on the efficiency of the roasting process by means of very fine control of the burner and energy recovery from the roaster stack, always focused on the coffee quality,” said Fabio Clivio, coffee roasting machinery engineer with Scolari Engineering SpA. “We have been doing this for years, so we have fine-tuned the software and the roaster to always get the best aroma from the coffee. We are using a smart green coffee preheater totally synchronized with the roasting cycle.”

In addition, Clivio said, the company has been continually reducing the quantity of CO2 emitted for a batch of roasted coffee by reducing the use of fossil fuels. Scolari realised that the roaster does not need a long warm-up, and when it is on standby, the software activates the energy-saving mode to reduce airflow and gas consumption.

“The preheating follows a specific profile of temperature and time; in this way, as the roaster is ready to load the new batch, the software ensures that the green coffee reaches the target temperature at the same time, with no risk of leaving the green coffee ìn the GBPH longer than necessary. In that way, the quality of the roasting process is guaranteed,” Clivio said.

“We are testing a roaster using a mix of natural gas and hydrogen. Also combined with electrical heating. The combination of hydrogen and electrical heating is the key for carbon-neutral coffee roasters,” Clivio explained, adding that the company uses the last generation of burners already designed to run with a mix of hydrogen and natural gas. “As the hydrogen will be available on industrial bases, our customers will be able to switch to hydrogen.”

Smart heat use

Bühler Group also has a roaster, though not for coffee yet, in its portfolio, running on hydrogen, commented Michael Blatter, head of business segment coffee and nuts, Bühler Group. “We are not only looking at the roaster but the entire value chain, and I think with our sustainability team, we are capable of offering unique customised solutions which are helping in various aspects of sustainability. The roasting process is one step, and we do have solutions in reducing fuel consumption, changing the type of fuel used and using the energy for alternative processes within a factory.”

Among the concrete measures applied to lower carbon footprint, Blatter lists, recirculation of hot air to reduce fuel consumption, preheating of coffee beans with off air from the roaster, and the use of heat recovery systems. In addition, a sustainability service analyzes the CO2 footprint of a factory and implements solutions into existing plants.

“We are working together within different businesses to use ideas and concepts, which already exist,” Blatter said, adding that the company has an R&D roadmap and is working on several solutions called to curb carbon emission of the roasting operations. However, Bühler is not disclosing the concrete details to the public, he added.

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

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During the year, the illycaffè quality laboratories analyzed the samples from the 2022/2023 harvest and selected the best lots and producers, based on both the company’s quality and sustainability parameters.

The finalists of this edition are from Brazil, Costa Rica, El Salvador, Ethiopia, Guatemala, Honduras, India, Nicaragua and Rwanda.

“Our mission is to delight lovers of goodness and beauty all over the world with the best coffee that nature can provide, enhanced with the best technologies and art – comments Andrea Illy, Chairman of illycaffè – the Ernesto Illy International Coffee Award allows us to stimulate the production of increasingly good and sustainable coffee”.

The 27 finalists of the Ernesto Illy International Award 2023, in alphabetical order, are:

Brazil:
Luis Manuel Ramos Fachada M. da Silva
Raimundo Dimas Santana Filho
São Mateus Agropecuária

Costa Rica
CoopeelDos R.L.
CoopeSabalito R.L.
Finca San Carlos

El Salvador
Finca Agua Caliente
Finca Monterrey
Finca San Rafael

Ethiopia
Legesse Sherefa P.L.C. – Dawit Zerihun Kasahun Washing Station
Legesse Sherefa P.L.C. – Germa Adere Debele Washing Station
Tracon Trading P.L.C. – Guji Hambela Washing Station

Guatemala
Finca Buena Vista
Finca Danilandia
Pequeños Productores Santa Cruz Naranjo

Honduras
Finca Los Chagüites
Finca Mi Cafetal
Finca Santa Martha

India
Kogilehalla Estate
Nullore Estate
Woddaegooda Estate

Nicaragua
Finca San Antonio
Finca Zaragoza/Exportadora Atlantic
Proyecto LIFT Wiwilí

Rwanda
Kayumbu Coffee Washing Station
Mubuga Coffee Washing Station
Nyakabingo Coffee Washing Station

The ranking of each of the 9 finalist countries will be announced on 16 November at the United Nations in New York during an encounter where the coffee producers will know who has won access to the finale of the Ernesto Illy International Coffee Award 2023.

The 9 finalist coffee samples will be evaluated by an independent multidisciplinary jury of international experts (chefs, journalists, tasters, and professionals), who will analyze them and establish who will be awarded the title of ‘Best of the Best’.

Consumers will also be invited to taste the 9 finalist coffees and to express their preference through a series of blind tastings organized in illy’s flagship stores around the world in the weeks leading up to the award. The coffee most voted by consumers will win the “Coffee Lovers’ Choice” award.

illycaffè is an Italian family-owned company, founded in Trieste in 1933 which has always set itself the mission of offering the best coffee to the world. It produces a unique 100% Arabica blend composed of 9 different ingredients. The company selects only 1% of the best Arabica beans in the world. Every day 8 million cups of illy coffee are served in over 140 countries around the globe, in the cafés, restaurants and hotels, in single-brand cafés and shops, at home and in the office, in which the company is present through subsidiaries and distributors.

Since its foundation, illycaffè has oriented its strategies towards a sustainable business model, commitment that it strengthened in 2019 by adopting the status of Benefit Company and in 2021 becoming the first Italian coffee company to obtain the international B Corp certification. Since 2013 the company is also one of the World Most Ethical Companies. Everything that is “made in illy” is about beauty and art, the founding principles of the brand, starting from its logo, designed by artist James Rosenquist, up to illy Art Collection cups, decorated by over 125 international artists, or coffee machines designed by internationally renowned designers.

With the aim of spreading the culture of quality to growers, baristas and coffee lovers, the company has developed its Università del Caffè which today holds courses in 25 countries around the world. In 2021, Rhône Capital became a minority shareholder of illycaffè with the aim of contributing to the company’s international growth plans. In 2022, the company had 1230 employees and a turnover of €567,7 million. The illy single-brand network has 190 points of sale in 34 countries.

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It features large windows to integrate the indoor space with it’s location and surrounding environment. Inside, the space is fitted out with a chandelier and displays of the history of the illy Art Collectiont. At the centre of the café, is the large bar counter that combines a white marble counter-top with the illy-red front. Next to the entrance is a mosaic depicting Xanti Schawinsky’s famous 1934 ad for illycaffè.

The use of natural, sustainable materials such as wood and of warm coffee tones gives the premises a relaxed and elegant ambiance, ideal for an artistic, contemporary café. Here patrons can experience illy  while admiring the iconic skyline of the city’s most futuristic neighbourhood.

“This new cafè illy expresses the personality and philosophy of our brand. It is one more establishment in the city where the public can enjoy an illy coffee while immersing themselves in the interests and passions inextricably tied to it: art, culture, design, and the utmost quality,” commented Cristina Scocchia, CEO of illycaffè.

The illy City Life menu features an array of coffee-based beverages, snacks and small dishes throughout the day. So that clients may enjoy the illy experience at home, the café features a retail corner with a selection of illy products: coffee machines, limited-edition cups, breakfast accessories, chocolate, tea, and fruit preserves.

Opening hours: every day from 8:00 to 21.00

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Climate change and the continued weather unpredictability have prompted agriculture and manufacturing industries to look deeper into their practices and their impact. Growing food with weather shifts wiping out crops and depleted soil beds not providing adequate nutrients is increasingly challenging. Sustainable and organic methods can ensure that no further harm is being done; however, there is increased recognition of the need for incremental positive changes in the atmosphere and the soil.

On 16 January, the World Economic Forum reported the need to take immediate action to create a nature positive economy. This includes recognising regenerative agriculture for both its potential to address the climate crisis, while also cultivating new businesses and jobs.

Keeping carbon in the earth and plants

One way to decrease the amount of carbon dioxide in the atmosphere is through biological sequestering, which naturally occurs in grasslands, forests and soil. In a recent study published by The Journal of Agricultural Science, researchers Iticha and Niguse explored coffee plants’ contribution to sequestering carbon in agroforestry systems of Southwestern Ethiopia. The study looked at coffee forests’ role in mitigating climate change to quantify coffee plants’ contribution to the overall carbon stock of coffee agroforestry systems. The study’s results demonstrated the interdependency between crops, specifically, that the carbon sequestration varied with the coffee management system and type of shade tree. “Albizia julibrissin” (mimosa or silk tree plant) was the most compatible plant, followed by the mixed tree-shaded stratum and the “Syzgium”-shaded coffee stratum.

According to the Rodale Institute, the widespread adoption of regenerative organic practices could sequester more than 100 percent of the annual carbon dioxide emissions. In fact, the organic matter in soil has up to four times more carbon than the atmosphere and vegetation. However, to sequester the carbon in the ground, there is a need for a continual supply of organic matter. This organic matter is vital to both prevent carbon from leaching into the atmosphere and to support microbial life and plant life.

Regenerative agricultural practices are increasingly being recognised as the key to achieving net positive and, in turn, helping repair the atmosphere and infuse nutrients back into the soil. It is a nature-positive agricultural system that mimics natural processes in the ecosystems. Through regenerative agriculture, agroecosystems can be designed to improve soil health, biodiversity, the carbon sequestration rate, and increase the economic resilience of farmers.

On its website, Nespresso explains that regenerative agriculture “is a holistic agricultural system that works in harmony with its local environment. Practices such as using cover crops, crop rotation, no-tillage, diversification (when possible, with trees) and others are applied for that purpose.” Adopting regenerative agriculture practices has been proven to have a widescale impact in addition to carbon sequestering, ecosystem resilience and improved soil health such as developing more nutrient-dense foods.

Recent research from the Farming Systems Trial conducted by the Rodale Institute revealed that these practices could produce a more nutrient-dense crop and be an effective model to withstand the stressors of extreme weather changes. Their 40-year report showed a positive impact on soil health, water infiltration, carbon capture, and yields when adopting regenerative organic practices. In addition, the trial results supported that regenerative organic plots could sustain their crops in extreme weather conditions. “The Farming Systems Trial (FST) is one of our most significant research projects,” Rodale Institute CEO Jeff Moyer said. “In fact, with FST’s 40 years of accumulated data and findings, it is fair to say that it is the most consequential study of organic agriculture anywhere.”

Despite this long history with regenerative practices, conventional farmers have only recently recognised regenerative as a potential solution to sustain and grow their businesses. Growth in the tea and coffee sectors is on a positive trajectory, including adopting the Regenerative Organic Alliance (ROC) certification to help communicate these agricultural practices to consumers. Equator Coffee, Heirloom Coffee Roasters, Canyon Coffee, and Groundwork Coffee are four coffee roasters using the ROC certification, obtaining certified coffee from producer groups based in Nicaragua and Sierra Leone.

On 6 March, the 2023 Natural Products Expo West trade show in Anaheim, California, reported that 63 CPG brands attending the event support regenerative agriculture, an increase of ten companies from the previous year. Regenerative agriculture was a topic of interest this year, with the Expo West recognising and celebrating leaders in regenerative agriculture and acknowledging the challenges these companies have faced. “The keynote speaker on the first day at the Expo West really put forth regenerative agriculture as the top solution to address climate change today,” said Michael Ham, founder, Wild Orchid Tea, Mt Kisco, New York. “People are waking up to the fact that we cannot extract any more from the Earth, and we need to replenish what we’ve removed.”

Natural Products Expo West reported that there are several barriers preventing widespread adoption, including a limited supply chain, difficulty in implementing the practices, and a lack of clarity on how to communicate the value to the end consumer. Only 4 percent of US consumers are aware of regenerative practices; however, 49 percent of US consumers identified as either being health and/or environmentally motivated, providing a potential market for regenerative products to tap into.

“The biggest thing brands need to look at is the purchasing power of the younger demographics,” said Ham. “This group is looking for brands very focused on sustainability, environmental consciousness and how they treat their workers.” Wild Orchid Tea has been slowly building awareness of the virtues of regenerative agriculture through education and its product line. This year, one of their primary areas of focus is on growing their retail market, which includes launching a plant-based tea bag line providing consumers with a convenient, high-quality regenerative tea product.

Within the last five years, several significant players in both the tea and coffee industries have become advocates for this method of agriculture, providing resources and training for farmers wanting to convert the farms. Established by Filipe Villela and Marco de Boer, reNature, based in the Netherlands, was created to support coffee farmers contemplating switching to regenerative practices. The company supports farmers with various tools, including training programs and strategic advisory consultations, to aid them with the transition to a regenerative farming system.

In its Positive Cup report, Nespresso emphasised the need to accelerate the transition to regenerative agriculture. This includes the commitment to reduce the use of agrochemicals, and adopt nature-based practices, carbon removal, including a commitment to plant four million trees each year, and the adoption of crop diversification, and reduced tillage, to infuse the health of the soil, and reduce the amount of carbon dioxide in the atmosphere. Nespresso is working in conjunction with reNature to both define key regenerative agricultural practices in the coffee sector and develop an analytical framework to evaluate both the costs and benefits of these practices. One of the first adopters of these practices is the Guima Café, Brazil, where they are currently implementing regenerative agriculture practices, beginning with a 10-hectare demonstration plot, with the goal of scaling it to 850 hectares.

“I think this year is going to be a seminal moment for regenerative brands,” shared Ham. He shared that his booth received a lot of interest and support about regenerative practices throughout Expo West, including questions from major retailers and tea brands. “It (regenerative agriculture) is going to be a focus at these top retailers. This increased attention on regenerative practices, and products, is vital to help increase consumer awareness of this agricultural practices, and in turn, drive sales.”

Led by its chairman, Andreas Illy, who has long-been a proponent, illycaffè has been a passionate advocate for virtuous (regenerative) agriculture in both the coffee industry, and in agriculture in general. The Trieste, Italy-based company aims to be carbon neutral by 2033. Recognising the need to increase consumer engagement in the necessity of supporting regenerative agriculture practices, illycaffè launched its #cupsidedown campaign, which was introduced in an Illy Art Collection this past October with the artist Matteo Attruia. The goal is to increase consumer awareness of the necessity of a circular economy, with virtuous agriculture being an essential piece of the puzzle.

“The upside-down cup, symbol of this campaign, has been designed to propose a change of perspective, a different way of living and observing our daily lives, starting from a natural gesture such as drinking an illy coffee, which must not be appreciated only for its taste but also for the value it generates for people and for the Planet,” explained Cristina Scocchia, CEO of illycaffè. “To amplify the positive impact it is necessary to stimulate a change of perspective, a new way of thinking about the use of resources that favour the transition from a linear economic model to a circular one. By working together, with a sense of responsibility, we can drive the transaction towards a sustainable future.”

Although regenerative agriculture is beginning to grow into various sectors, there are still several gaps across the supply chain. “It is still difficult to find farmers who have adopted regenerative practices,” said Ham, “We are very lucky to have partnered with a farmer who’s been doing it for over 30 years.” The tea for Wild Orchid is sourced from a wild tea farm on Jeju Island, where the the plot is nourished by volcanic organic soil.

ReGen Brands podcasters Kyle Krull and Anthony Corsaro labelled 2022 as the year regenerative agriculture took root. They emphasised that for regenerative brands to achieve success and, in turn, long-term sustainability, there needs to be a commitment to developing a regenerative market. They shared that there is a continued need for unified certification and standards to reduce consumer confusion. One recommendation they had was for the brands to work together to create a unified messaging strategy, including finding a way to define their values. Their 17 February podcast spoke with Abianne Falla, cofounder of CatSpring Yaupon, Cat Spring, Texas.

Falla’s company is highly diversified, selling sustainably wild grown yaupon as a wholesale and retail tisane and as an ingredient supplier for those seeking regeneratively grown Yaupon tea. “2011 was the driest year in Texas,” shared Falla on the podcast. “Everything was looking like wilted spinach, the only thing that wasn’t dying was Yaupon. We’ve always known the plant but had no idea that it was anything but a nuisance until this drought.” Yaupon Tea has 11 acres of certified regenerative organic yaupon, all of which are sustainably wild grown.

“Just like in other categories, the main driver for people to switch from the way that they’ve always done it comes from their philosophy,” said Ham. “If they understand that they can make their land better, make the soil better, grow a healthier crop and do it in a way that is sequestering carbon and reversing climate change, but in the end, it comes down to profitability.” Regenerative organic tea and coffee farms are still in their infancy, but the potential for a more resilient crop, resulting in higher yields, better quality products, and higher profits, are strong motivators to adopt these practices.

• 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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The European decaf coffee market is steadily developing thanks to the ever-growing demand for it in the region and high level of consumption, especially in Eastern part of the continent.

Amid the ever growing desire of the young European population to limit their caffeine consumption, the demand for decaf coffee in the region remains strong. The increase of decaf coffee consumption in Europe is currently part of the global trend of the rising consumer health awareness and a higher demand for products, which are free from preservatives, caffeine and other various hazardous substances.

In the meantime, global coffee producers are aware of the current market trends, planning the acceleration of expansion in decaf coffee segment. For many of them, the Western European region remains still a priority for expansion.

Francesco Bosso, chief commercial officer of Trieste, Italy-based illycaffè, told T&CTJ that its brand has strong presence in the European decaf coffee market, with the markets of Italy, France, the United Kingdom and Germany being the highest priorities for its growth. As part of this, the company has recently completed the launch of some new products in this category.

“In Italy in 2020, we strengthened our presence in the decaf segment by launching the NCC Decaf, which are performing very well — at the top of the category,” said Bosso.

Still, he remains generally pessimistic and does not expect a significant growth of decaf coffee market in Europe in years to come. “We don’t expect any particularly positive trends in Western Europe and especially in Eastern Europe, where the segment represents between 1 – 2 percent and hasn’t grow in the last years,” Bosso explained.

In the meantime, representatives of Swiss Water Decaffeinated Coffee Company USA Inc believe the European decaf coffee market still has big growth potential in years to come. Erin Reed, director of marketing for the company, said that decaf coffee has long had strong consumption and a high market share in Europe, so Swiss Water considers this market segment important for its growth.

“We’ve had business in the UK through an import partner for more than two decades, but with specialty coffee becoming increasingly prevalent throughout the region, in 2018 we established an office in France dedicated to supporting the European decaf market,” said Reed. “According to data from StudyLogic, a global market research firm, total decaf cups consumed has increased annually since 2016 – except for the 2020 pandemic year – and reached a six-year peak at the end of 2021. Within our own business, we continue to see strong growth from this region.”

She said, generally speaking, the larger coffee-consuming countries are also the large decaf markets, but Spain is a country in particular that over-indexes in decaf consumption per capita. “Related, we’ve seen a growing preference for chemical free decaffeination methods globally and have been on a path to increase our capacity by 40 percent to meet increasing demand. This has been a multi-year effort that is expected to come to full realisation in Q3 of this year. European demand will be key to that growth,” said Reed.

In contrast to illys’ Bosso, Reed believes that the demand for decaf coffee and its consumption in Europe will be growing in years to come. “Based on the trends we have seen over the past several years; we expect European demand and consumption will continue to grow. Furthermore, we anticipate a continued transition to chemical free decaffeination methods, as consumers are becoming more discerning regarding the products they purchase,” she said, adding, “use of chemicals in production and processing due to environmental and worker concerns, as well as risk of even minor residuals being consumed, is decreasing in favour.”

Most independent analysts also believe the European decaf coffee market will continue to grow, with the growth expected to be observed both the Western and Eastern parts of the continent.

Nandini Roy Choudhury, client partner, Food & Beverages at global market research firm, Future Market Insights Inc, said that the Eastern Europe decaf coffee market, currently valued at USD $1,032.1 million, and growing at a CAGR of 8.3 percent, is expected to reach a market value of USD $2,266.2 million in 2033.

“The decaf coffee in Western Europe is growing at CAGR of 6.3 percent, but Eastern Europe has a highest CAGR comparing to Western Europe due to the increase in the number of coffee shops in this region. The absolute dollar opportunity of decaf coffee in the Europe is $1,234.1 million between 2023 and 2033,” said Choudhury. “The decaf coffee sales in Europe are being boosted by the region’s high popularity of coffee and a growing public awareness of the negative effects of caffeine. For instance: Caffe Nero, a UK-based coffee chain, has at least 58 stores and plans to open at least 12 more stores per year, while Starbucks [plans to] open 40 shops in six different eastern European countries.”

Where is consumption the strongest?

In terms of consumption, FMI data shows that in Eastern Europe decaf coffee consumption is around 68,407 tonnes and growing at a CAGR of 7.7 percent to reach a market consumption of 150,424 tonnes while Western Europe decaf coffee consumption is growing at a CAGR of 5.3 percent.

Choudhury said that Eastern Europe has the highest CAGR as the consumption of coffee is increasing rapidly in this region. “In Eastern Europe coffee consumption exceeded tea consumption in 2019 for the first time. Coffee consumption in this region has been steadily growing since the late 1990s, while the tea market is in a sort of stagnation.” She explained that as coffee consumption increases, consumers are looking for less caffeinated coffee products, which boosts the decaf coffee market. “Rising incomes and the growing interest in high-quality coffees also bring interesting opportunities to the Eastern European decaf coffee market. Top coffee chains in Eastern Europe are including decaf coffee [on their menus] and advertising health benefits of decaf coffee helps the market in upcoming years,” said Choudhury.

Finally, analysts at global think tank Euromonitor International said that although decaf coffee has been around for decades, in recent years customers have been demanding it, and enjoying it, more than ever before. An official spokesman for Euromonitor said that we are facing a caffeine paradox. “Caffeinated products continue to show a very dynamic growth in beverages, as consumers need effective energy and to remain focused as result of stress, anxiety and insomnia, which have been exacerbated by the Covid pandemic; at the same time, as caffeine consumption grows, consumers are giving increasing attention to mitigate caffeine’s negative side effects, substituting a few occasions of consumptions with decaf products.” He noted that stress relief is an important component of wellbeing, and promoting sleep is also a thriving area of product development within the drinks industry, thereby playing a major role in decaf sales. “Additionally, a growing percentage of the younger generation is choosing to limit their caffeine intake, further boosting the growth of the global decaf coffee market.”

According to Euromonitor analysts, in 2022, there was a strong recovery of on-trade sales, which slightly affected retail volume sales of coffee as result of channel shifts. As in the overall coffee segment, there is an increasing premiumisation trend also occurring in decaf coffee.

The Euromonitor spokesperson said decaf drinkers are actively seeking out and are willing to pay higher prices for better quality decaf coffee, favouring fresh coffee versus instant variants, such as fresh coffee beans. “Demand for high-quality decaf coffee is also rising in foodservice, where coffee shops are beginning to experience a higher demand for tasty decaf drinks.”

According to Euromonitor’s Product Claim and Prime Positioning System, the number of decaf coffee SKUs available online is significant increased between 2019 and 2021 in Western Europe, with an increase of 471 SKUs, mainly driven by Italy, UK, Spain and Germany. But as more consumers are paying better attention to health and wellbeing, demand for a wider variety of decaf coffee will continue to grow in both Western and Eastern Europe.

• Eugene Gerden is an international freelance writer, who specializes on covering of global coffee, tea and agricultural industry. He worked for several industry titles and can be reached at gerden.eug@gmail.com.

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The coffee sector now comprises 25 million farmers in over 50 countries located in the tropical “coffee”
belt and its global supply chain supplies a product of which more than 3 billion cups are consumed
worldwide each day.

Welcomed by the Councillor of the Municipality of Rome, Alessandro Onorato, institutions, farmers
and representatives of the coffee chain from all over the world attended the meeting and took part in
the debate, which also included the participation and testimony of the deputy director of the General
Management for Development Cooperation (DGCS) of the Ministry of Foreign Affairs and
International Cooperation (MAECI), Roberto Colaminè.

The tools to be used to guarantee prosperity for farmers, their families and the entire coffee supply chain
were analysed and discussed by the executive director of the International Coffee Organization,
Vanúsia Nogueira, who was joined by the ICO’s head of operations, Gerardo Patacconi, the chief
economist of the Food and Agriculture Organization of the United Nations (FAO), Maximo Torero
Cullen, as well as top experts from the European Commission, the International Fund for Agricultural
Development (IFAD), the United Nations Industrial Development Organization (UNIDO), and by the
President of illycaffè, Andrea Illy.

Agreeing on the urgent need to reduce the risk generated by climate change through the adoption of
regenerative agricultural practices and circular economy solutions, new financial mechanisms
were identified to increase investments that can enhance the resilience and productivity of coffee
cultivation, improving the income of farming communities. Hoping for greater coordination among all
development partners, the ICO and the private sector, a call was made to the financial community to
establish a global coffee resilience fund, drawing on all available public and private financial instruments: a groundbreaking initiative not only for the coffee sector but for agriculture in general. In this regard, it was announced that the Ministry of Foreign Affairs with Development Cooperation has funded a project with UNIDO to support and assist Ethiopia in investing in the coffee sector.

The Colloquium was attended by:

Alessandro Onorato, councillor for Major Events, Sport, Tourism and Fashion of Rome Capital
Andrea De Marco, industrial development expert, UNIDO
Andrea Illy, president of illycaffè and co-president of the Regenerative Society Foundation
Francisco Rubio, senior technical specialist, IFAD.
Gerardo Patacconi, head of operations, ICO
Máximo Torero Cullen, chief economist, FAO
Nuno Santos, senior economist, FAO Investment Center Division
Renate Hahlen, minister counsellor, head of UN Section, Delegation of the EU to the Holy See, the
Order of Malta, the UN Organizations in Rome and the Republic of San Marino
Roberto Colaminè, deputy director general directorate for Development Cooperation, (MAECi)
Vanusia Nogueira, executive director, ICO.

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