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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The Camellia sinensis plant, from which matcha originates, was first cultivated for use in tea in China in the 3rd century BCE, but it wasn’t until the 7th to 10th centuries that the practice of consuming the leaves in the form of matcha was first documented. Matcha, unlike the infusion process of its black and green tea sisters, is made by finely grinding the tea leaves into a powder that is mixed with hot water and consumed in its entirety. It is thought that a Japanese Buddhist monk brought matcha to Japan
sometime around the 12th century, where it was considered highly valuable and coveted and therefore necessitated a careful preparation method, and so its consumption and preparation developed into a spiritual practice by the 16th century, the whisking of powdered green tea into hot water a meditative ritual. Since matcha began as a rare and premium product, the ceremony of its preparation became
entrenched in its consumption. In modern day Japan, matcha tea ceremonies are still widely practiced, and while it is no longer reserved for the elite or ‘ruling class’, it is still deeply ritualistic with specific implements such as the bowl and bamboo whisk, and even particular whisking motions or patterns.
Meanwhile, elsewhere in Japan, the matcha latte has become extremely popular, commercialised
and readily available, and co-existing alongside its traditional consumption in the country.

Matcha Migrates West

Western countries have long since been discovering and adopting Japanese culture and cuisine, and matcha is no different, with it seeing a marked rise, particularly in the US. Future Market Insights (FMI) reports that the matcha market in 2023 was worth USD $2.7 billion and is expected to reach $7.1 billion by 2033 — a CAGR of 10.2 percent. FMI attributes this growth to the interest in its health benefits, use in skincare and culinary applications such as confectionery. The latter of which is driving
its popularity in the Indian market, according to Fact MR , while the health benefits are driving the market in the US.

Japanese tea company, Ippodo, was founded in 1717, “when the [matcha] tea ceremony had begun to be enjoyed by other elites like warrior families and high-class townsfolk,” said Tomoko Honda, head of global operations, Ippodo. In 2001,Ippodo began selling its matcha overseas as the number of international visitors to its Kyoto shop had begun to increase.

The growing interest in matcha was also noted by Germany-based tea supplier, Wollenhaupt, which had previously only been including matcha in its catalogue as a ‘marginal phenomenon’, said Marco Sinram, head of tea trading and sustainability, Wollenhaupt, but recognised that demand was developing ‘dynamically’, and therefore now offer three different types of matcha to its customers.

“Ten years ago, very few people had heard of matcha and now the market is absolutely exploding. So many new matcha brands have popped up in the last couple of years and you can find matcha on menus in more cafés and restaurants. The UK is now following in the steps of places like New York and Los Angeles with matcha bars popping up across the country,” said Katherine Swift, founder and CEO
of OMGTea, a UK-based specialist matcha green tea company.

One such place is Blank Street coffee chain, which began in Brooklyn, New York, in August 2020, and now has locations across New York; Boston, Massachusetts; Washington, DC; and in 2022 debuted in London. While Blank Street serves an array of café and coffee shop offerings, some of its most distinguishable and popular products are its matcha beverages.

When Blank Street launched in London in Summer 2022 ,matcha wasn’t a widely accessible drink. There were limited places to get matcha on the high street, but most of those places offered either expensive or low-quality matcha. We wanted to disrupt the market by launching exciting flavour combinations that made a niche category into one that is more fun and accessible for everyone,” explained Ignacio Llado, UK managing director at Blank Street. “In Spring of 2023 we launched our Blueberry Matcha, joining the classic Matcha Latte on our menu. This drink was the first of its kind in London, and […] immediately caused a huge buzz, with TikTok and word of mouth helping it to quickly climb to become a Blank Street best seller.”

Matcha’s vibrant green colour affords it a social-media-ready aesthetic for consumers, fuelling its popularity among influencers and the younger generation. Blank Street has recognised this in its marketing strategy, making use of clear cups and contrasting colours to bring its matcha drinks to life.

While many of the high-street iterations of matcha lattes and frappés may be heavy on sugar or cream, matcha itself is considered a remarkable health food, with this being another, perhaps the largest, draw to the product for consumers. “Matcha aligns well with overall wellness trends and appeals to those looking for more specific benefits such as a healthier alternative to coffee or energy drinks, detox,
increased antioxidant intake, weight management, etc,” said Swift.

A Healthy Shade of Green

The way in which the Camellia sinensis plant is grown in order to produce matcha, allows for the accumulation of catechins, (−)-epigallocatechin-3 -gallate (EGCG) in particular is most abundant in matcha. It is these catechins that provide high antioxidant properties and give matcha its reputation as a health drink. It has been found that “regular consumption of matcha may have a positive effect on both physical and mental health,” according to the report Health Benefits and Chemical Composition of Matcha and Green Tea: A Review by Joanna Kochman, Karolina Jakubczyk, Justyna Antoniewicz, Honorata Mruk, and Katarzyna Janda, published on PubMed Central.

It is the health benefits of these antioxidants found in matcha that encouraged Swift to establish OMGTea. She began researching its benefits after her mother was diagnosed with breast cancer, then both she and her mother began routinely drinking matcha green tea. Five years later, Swift launched OMGTea, and a year after that she founded The Healthy Life Foundation, a charity that funds research into age-related diseases, including cancer.

Swift emphasised, however, that the quality of the matcha consumed is essential to reaping its health
benefits. While matcha is generally considered a premium product, there are more affordable blends
available; these are the kind often used as ingredients in confectionery or desserts where the matcha taste need not be so refined. Matcha can be tested for its quality by examining the colour and texture, as well as the taste. She explained that they quality check their matcha regularly using the ‘finger/stroke test’, whereby matcha powder is placed on a white piece of paper and, using a finger, is pulled across the page to observe its colour and texture alongside others. The brighter the green colour, the higher quality the matcha, also the particle size of high-grade matcha ought to be between five and ten microns, as fine as baby powder, said Swift.

This essential colour and texture gauge all comes from the farming process, which has specific methods to ensure these attributes. “For around three weeks before harvest, shades are put over the tea fields to block out the sunlight, which increases the amount of flavourful, umami-rich components in the tea leaves. After the leaves are harvested in the beginning of May, the leaves are steamed, cooled and dried, baked, and sorted. […] The leaves are then ground with stone mills to produce the fine powder called matcha,” explained Honda. Shading the tea leaves is a traditional characteristic of matcha production, and is a method invented centuries ago in Kyoto, Uji, Japan, and is now widespread, she noted.

It is the shading that boosts the leaves nutrient levels, causing an overproduction of chlorophyll, contributing to its bright green colour, added Swift. The stone mills are also what produce the silky, fine texture of quality matcha, whereas lower grades are cut and blended using steel, which, she noted, reduces the flavour and bio availability of the matcha’s nutrients.

The location where the matcha is grown is also crucial to its quality and flavour. There are specific areas that are known for their matcha production, such Uji, Japan, “one of the most renowned regions for matcha growing in the world,” said Llado, and it is around this area that Wollenhaupt, Blank Street and Ippodo source their matcha. The region of Kagoshima, Japan, is also particularly suited to matcha production, benefitting from its volcanic soil and climate, commented Swift, and is where OMGTea sources its products.

Sustaining Production

With such specific regions and fastidious productions techniques, are matcha’s producers prepared to meet the surging global demand from the product, not just domestically in Japan, but as far away as the US and UK? Sinram explained that, while Wollenhaupt believes that the highest and most authentic quality of matcha can be found only in Japan, it is possible to source it from other producing countries,
depending on the requirements of the customer.

Meanwhile, Swift noted that in the Kagoshima region, practices are being undertaken to increase production in order to meet demand, “Farmers in Kagoshima have been adopting advanced agricultural techniques to enhance matcha. These innovations help increase yield and improve the quality of the tea leaves. Some tea farms are converting or expanding their fields specifically for the cultivation of tencha, the raw material used to make matcha. Local government initiatives and support for the tea industry have also played a role in encouraging the growth of matcha production in the region.”

Honda added that as global climates change, areas that are suitable for production are shifting and will continue to shift. “Areas where tea can be grown will likely change or expand as well, whether inside or outside of Japan. We are not sure what the future will bring, but it is key to plan for and adapt to changes.”

This growth in demand has created a broad market for matcha with varying requirements and uses. Where it has historically and traditionally been an exceptionally premium and ceremony-bound product, it is now a commercialised and accessible product for many consumers, posing the question of how far it can be removed from its origins and cultural significance? “While it’s great that matcha is going more mainstream, we want to make sure that it still feels special and comes with the holistic experience that has been central to Blank Street since we first launched,” noted Llado.

So where perhaps the ceremonial aspect of matcha may no longer be a necessity, it still can add something to the experience of consumers, if they engage with it, encouraging more mindful consumption, said Swift.

Honda added that, while consumers may not know of its ceremonial or spiritual origins, “during the tea ceremony and in Japanese society in general, when drinking matcha it is considered important to feel gratitude for the person who made the matcha for you and for those who produced it. We think it would be wonderful if that sentiment grew alongside the increasing popularity of matcha worldwide.” Therefore, its marketing is crucial, to not only offer consumers a brightly coloured health drink, but also a moment of reflection on both the beverage and the process that went into every sip.

• Kathryn Brand is an associate editor with T&CTJ, while still writing for several of Bell’s
  other magazines. She joined Bell Publishing at the beginning of 2022 after graduating from
  the University of East Anglia with a degree in English Literature and Creative Writing.

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Alongside the event, Lavazza introduces vibrant new packaging, embodying Italian life while continuing to deliver the premium coffee quality that consumers cherish. The rebrand invites coffee lovers to indulge in life’s simple pleasures and savor each sip. US Open attendees will be among the first to experience this refreshed identity, embarking on a multi-sensory journey through iconic Italian landscapes. The immersive experience includes a 360-degree video installation at the on-site booth, where fans can participate in exciting prize giveaways during Fan Week, bringing the charm and elegance of Italian culture to the heart of the tournament.

In his continued role as Lavazza brand ambassador, Italian tennis player Jannik Sinner further reinforces the brand’s commitment to promote Italian coffee culture globally, participating in the world’s most prestigious tennis events, and engaging with the next generation of tennis players and fans. With a victory to his credit at the Australian Open in January 2024, as well as numerous other prestigious achievements in the aftermath, Sinner has captured the attention of the world and aligns with Lavazza’s prestige.

“We are thrilled to continue our partnership with the US Open, a collaboration that perfectly embodies the harmony between tennis and coffee,” said Daniele Foti, vice president of marketing for Lavazza North America. “The US Open is also the perfect stage to unveil our refreshed Dolcevita styling—a vibrant upgrade to our packaging that marks an exciting new era for the brand.”

Beginning Fan Week, Lavazza features a new Coffeetail Corner within the US Open Main Village that will continue throughout the tournament. This bar serves hand-crafted cocktails, including a host of unique espresso martinis. At Lavazza’s main cafe, attendees can enjoy specialty offerings like the new Blue Iced Cappuccino, traditional coffee favourites, including Americanos, lattes and cold brew to keep fans energized throughout the event. Additionally, tennis-goers can receive a limited edition 16oz reusable US Open x Lavazza cup, featuring a custom tennis-themed design, with the purchase of a drip coffee at any Lavazza location within the grounds.

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Although we are seeing declining interest rates in the US, Europe and the UK, there are still concerns around the macroeconomic backdrop as inflationary pressures remain and will continue to pose near-term challenges (even plain grocery store coffee beans cost 22% more than three years ago). Hence, consumers are still cautious with their spending, cutting back on foodservice purchases — and even reducing spend on their beloved java from their favourite coffee shops. Declining sales including same-store sales – a result of lower foot traffic – (and a sagging share price) is what led to Starbucks CEO Laxman Narasimhan being forced to step down (Brian Niccol, CEO of Chipotle was named as his successor) as the multinational coffee chain strategizes to turn things around.

Despite the economic uncertainties, consumers – both older and younger consumers – still enjoy purchasing coffee from their favourite coffee shops (some 62% of millennials will still spend up to $7 per day on coffee) because they feel it is a small indulgence, but maybe now not as frequently. Many consumers are no longer purchasing these ‘treats’ daily in efforts to control their spending.

CashNetUSA recently released study identifying the cheapest areas across the United States to buy a cup of coffee. It found the average price of a cup of coffee in local indie cafés and chains and ranked them by state and city and also compared these prices to the average local wage to determine affordability.

Quite surprisingly, Maine has the cheapest coffee while South Dakota – not New York or California – has the most expensive. CashNetUSA revealed that a cup of coffee in South Dakota costs USD $3.79, 45.76% more than in Maine ($2.60), the cheapest state. South Dakota takes over from Washington, which was the most expensive state according to its 2021 report. The cost of coffee in Washington has actually fallen on average. South Dakota’s has jumped by 63.36% from $2.32. Maine is one of 12 states where the average cup costs under $3. These states are mostly towards the Midwest or South of the country.

The study found that at an average of $2.13 per cup, Irving in Texas has the cheapest coffee of any US city. This is also $0.91 cheaper than the average cup across Texas.

The state of Oregon has the fifth-highest average coffee price, at $3.51. Two Oregon cities are the only ones in the US to offer the average coffee cup at a price north of four dollars: Eugene ($4.39) and Salem ($4.16). According to CashNetUSA, these are also two of the least affordable cities when comparing coffee prices with local wages.

Mississippi has the least affordable coffee compared to income. In Mississippi, a cup of coffee costs nearly one-fifth (18.28%) of the average hourly wage. The study found that this is the least affordable coffee of any state, although the average cup in Mississippi is only the 11^th most expensive ($3.30). Massachusetts (where a cup of coffee costs 10.31% of the average hourly wage) has the most affordable average coffee, closely followed by Washington (10.85%).

Olympia, WA, has the most affordable coffee; Eugene, OR, has the least — CashNetUSA reported that it costs just 8.11% of the average hourly wage in Olympia, Washington, to pay for the average cup of coffee. Olympia is followed by three California cities: Oakland (8.33%), San Francisco (8.75%) and San Jose (8.76%). A fourth – Torrance (9.51%) – also makes the top ten most affordable cities for coffee. Eugene, Oregon, is where a cup of coffee costs the biggest chunk of the local average hourly wage (19.59

While national and multinational coffee chains have launched many more promotional offerings this year, particularly this spring and summer, to date, I do not believe any have dropped their prices. But as they battle for consumers’ prized discretionary income, I wonder if they will begin engaging in QSR-like price wars?

For the full CashNetUSA report, click here.

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

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Founder and CEO Sahra Nguyen said, “In a category often called “crowded,” we’re thrilled to be recognised for our product innovations offering more flavour and function to consumers through our focus on robusta coffee as a core ingredient and differentiator.”

In 2023, Nguyen Coffee Supply became the first Vietnamese coffee ready-to-drink brand to receive national distribution from Whole Foods Market. Nguyen Coffee Supply also ships direct-to-customers in all 50 states and internationally to Australia, Canada, France, Germany, Ireland, Singapore, and the UK and is available online on Amazon. Products are also available in restaurants and cafés in New York City, Washington D.C., Seattle, Kansas City and sold in FreshDirect, Gorillas, and Weee!

Nguyen Coffee Supply is leading the way and ushering in the next wave of coffee culture rooted in uplifting the robusta coffee species and historically marginalised coffee communities around the world. Importing directly from the source and roasting in Brooklyn, New York, Nguyen Coffee Supply’s mission is to transform the coffee industry through diversity, sustainability and cultural integrity. Founded in 2018 by 1st generation entrepreneur-activist Sahra Nguyen, the company’s mission is to elevate robusta coffee (the dominant coffee bean grown in Vietnam), while building a diverse and inclusive coffee culture for all.

Nguyen Coffee Supply’s latest product innovation, the Vietnamese coffee Ready to Drink (RTD), is now available in over 1,000 retail doors nationally.

Nguyen Coffee Supply can be enjoyed in a wide array of styles including the traditional cà phê sữa đá (Vietnamese coffee with sweetened condensed milk and ice) as well as the pour over, Chemex, French press, drip, and espresso.

Learn more at Nguyen Coffee Supply.

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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.

The post Lavazza and Kinder Bueno collaborate for US National Coffee Day appeared first on Tea & Coffee Trade Journal.

As New York City’s flagship coffee event, the festival brings together the best that the city has to offer in coffee, food, cocktails, live music, art, and more. Coffee beginners and aficionados alike can look forward to unlimited tastings and presentations from over 100 exhibitors in coffee, tea, and chocolate, including: Parlor Coffee, Blueberry Roasters, Blank Street, Rishi Tea, Matcha Direct, De’Longhi, Bodum, Oatly, Raaka Chocolate, Aeropress, and so many more.

The three-day festival will also feature The Lab programme with an exciting line-up of interactive demonstrations, educational workshops, talks and tastings, The Coffee Music Project featuring the best acts from NYC and beyond, and The Coffee Art Project showcasing the creativity and talents of emerging and established artists. Also returning this year are The Coffee Cocktail Bar, The Sensory Experience, Latte Art Live, The Street Food Market, as well as Coffee Masters NYC, which has now announced this year’s contenders:

• Mitchell Celicious, The Coffee Movement
• Sum, Coffee Project New York
• Joshua J. Nowland, Little Wolf Coffee
• Nophadon Kantaros, Caravan Coffee Roasters
• Angela Wang, Self-Employed
• Francesco Luminati Tonelli, Likuid Element
• Casey Wilson, Boxcar Coffee Roasters
• Meg Skop, The Coffee Movement
• Alejandro Griffin – Diaz, JACOB ALEJANDRO
• Kayla Baird, Dayglow / Niteglow Brooklyn
• Reef Bessette, The Coffee Movement
• Vladyslav Demonenko, kolo coffee

Baristas in Coffee Masters NYC will be judged by a panel of industry figureheads across a broad range of disciplines including: Cupping, Brewing, Latte Art, The Order, and, for those who make it to the semi-finals, Espresso Blend. Contenders will also be tasked with replicating the Signature Drink presented in their online submission video, which will be judged on taste, creativity, consistency, and presentation.

This year’s competition, the theme of which is “Unusual Pairings”, will be judged by Anna Lunell (Koppi), Tymika Lawrence (Atlas, Specialty Coffee Association, Sprudge), David Donde (Truth Coffee), and Juan Carlos De la Torre (Café Avellaneda, Café con Jiribilla, Ratiorama), and hosted by MCs James Wiise (winner, Coffee Masters London 2017) and EV (winner, Coffee Masters NYC 2017). Guest judge for the quarter finals will be Coffee Masters NYC 2022 winner Davide Orazi. Sponsors include: Slayer Espresso, Fiorenzato, Pietro Grinders, East One Coffee, Bonavita Brands, ACME, Eight Ounce, and Battenkill Valley Creamery.

Attendees to the New York Coffee Festival can also look forward to several new features this year as well, including a Cocktail Masterclass, Roasters Village, and The Latte Art Tournament.

100% of profits are donated to NYC-based Charity: water partnering with Project Waterfall to deliver life-changing water projects in coffee-growing regions. Since 2011, Project Waterfall has raised over $2 million, bringing clean water to more than 80,000 people across seven countries. Find out more about Project Waterfall at projectwaterfall.org and charity: water at charitywater.org.

On this year’s festival, Allegra Group CEO, Jeffrey Young shares, “The New York Coffee Festival is back to give festival goers their yearly dose of caffeine over three flavour packed days with unlimited free tastings, live demonstrations, workshops, talks, masterclasses and much more. An extravaganza to behold, come and immerse yourself in the vibrant world and community of coffee and indulge your senses through music, caffeine, and food.”

Tickets for The New York Coffee Festival are now available at: newyorkcoffeefestival.com. For coffee connoisseurs and foodies alike, this event is bound to give New Yorkers and global attendees a truly exciting break from the daily grind.

EVENT DETAILS:
WHAT: The New York Coffee Festival
WHEN: Fri., Oct. 6th – Sun, Oct. 8th 2023
Friday, Oct 6 – Trade Day – 11am-6pm
Saturday, Oct 7 – Morning Session – 9:30am – 12:30pm
Saturday, Oct 7 – Afternoon Session – 12:30pm – 3:30pm
Saturday, Oct 7 – Late Session – 3:30pm – 6:30pm
Sunday, Oct 8 – Morning Session – 9:30am – 1pm
Sunday, Oct 8 – Afternoon Session – 1pm – 4:30pm
WHERE: The Metropolitan Pavilion | 125 W. 18th St. | New York, NY 10011
TICKETS: newyorkcoffeefestival.com/tickets

The post New York Coffee Festival returns and Coffee Masters NYC contestants announced appeared first on Tea & Coffee Trade Journal.

The ICO Composite Indicator Price (I-CIP) lost 7.2% from June 2023 to July 2023, averaging 171.25 US cents/lb for the latter, whilst posting a median value of 158.4 US cents/lb. In July 2023, the I-CIP fluctuated between 155.65 and 162.64 US cents/lb.

Average prices for all group indicators decreased in July 2023, with the Colombian Milds suffering the heaviest loss, decreasing by 10.0% and averaging 190.58 US cents/lb. The Robustas, once again, performed the best, being down only 3.4% and averaging 127.58 US cents/lb. The Other Milds and the Brazilian Naturals decreased by 6.7% and 9.6%, to an average 193.49 and 159.5 US cents/lb, respectively, in July 2023. ICE’s New York and London Futures markets fell by 8.6% and 4.7% to 159.57 and 113.62 US cents/lb, respectively.

For the I-CIP and Arabicas prices, July was a month of two halves: losses followed by recoveries. Between 3 and 18 July 2023, the average Arabicas price had dropped 2.8%, falling to 176.97 US cents/lb from 182.01 US cents/lb. However, between 18 and 31 July, the average price gained 5.2% to 186.23 US cents/lb. For the I-CIP, the movements were –2.0% and 3.6%, averaging 157.96 US cents/lb and 160.11 US cents/lb, respectively. The recovery of the Arabicas and I-CIP was led by the Brazilian Naturals, which fell by 3.5% and later rose by 6.0% from an average 158.59 US cents/lb to 160.71 US cents/lb, over the same period.

The swings of the Brazilian Naturals are explained by two factors: (i) news emerging from Brazil which suggests that the current harvest is progressing ahead of schedule, versus the previous year’s rate; and (ii) the strengthening of the Real. Cooxupe, Brazil’s coffee export cooperative, reported that the origin’s harvest was 58.8% completed as of 21 July, ahead of the 52.6% completed at the same time last year, which would have exerted downward pressure on the Brazilian Naturals’ price. However, the Real reached its highest level against the US dollar in 14 months by the end of July. Moreover, it strengthened to R $4.73 on 31 July from R$4.81 on 18 July, which exerted a greater upward pressure on the Brazilian Naturals’ price that overwhelmed the downward pressure of the better harvest progress.

Differentials
The Colombian Milds-Other Milds differential contracted by 165.2% to –2.91 US cents/lb. The Colombian Milds-Brazilian Naturals and Colombian Milds-Robustas differentials both contracted 12.1% and 21.0% from June to July 2023, averaging 31.09 and 63.0 US cents/lb in July, respectively. The Other Milds-Brazilian Naturals differential was the only differential to make a gain in July 2023, increasing by 10.0%, averaging 34.0 US cents/lb. The Other Milds-Robustas and Brazilian Naturals-Robustas differentials contracted by 12.4% to 65.91 US cents/lb and by 16.9% to 45.95 US cents/lb, respectively.

The negative Colombian Milds-Other Milds differential in July 2023 was the first since February 2019, when the delta fell to –0.52 US cents/lb. The movements of coffee prices, and all goods and services, reflect their supply and demand situation. However, the narrowing and drop to negative of the Colombian Milds-Other Milds differential was, it appears, more an issue with demand. Demand for the Colombian Milds has decreased in the current coffee year to date, as expressed in monthly exports, down 2.9% and 12.8% for the first nine months, while the numbers for the Other Milds were down 2.3% and 10.6%, respectively, in the same period. At the beginning of the coffee year, the decreasing demand for the Colombian Milds reflected supply issues in Colombia, the group’s largest origin and, perhaps, a much broader price substitution.

Colombia’s output fell by 12% in October 2022, and was down 8% for the year to date in June 2023. The latter decrease appears to have been driven by both the higher price of the Colombian Milds versus the Other Milds, and the high cost of living. In October 2022, inflation in the US and Eurozone, the two biggest markets for both types of Milds, stood at 7.7% and 10.6%, respectively. Meanwhile, benchmark interest rates were raised to near zero at the beginning of calendar year 2022, but in October/November stood at 2.75% and 1.5%. These combined factors would have caused demand to shift to more competitive growths, leading to a relatively decelerated fall in price of the Other Milds as compared with the Colombian Milds and the negative differential.

Arbitrage and Volatility
Arbitrage, as measured between the London and New York Futures markets, contracted by 16.9% to 45.95 US cents/lb in July 2023 as the Robusta growth rate outstripped the New York Market. This marks the lowest point since June 2020, where arbitrage sat at 44.73 US cents/lb. Intra-day volatility of the I-CIP followed a consistent downtrend, reaching 7.8%, a 0.3 percentage point decrease between June and July 2023. The Robustas presented the only positive volatility increase among the physical prices, with a 0.8 percentage point expansion, averaging 9.0% for the month of July.

The Brazilian Naturals presented the largest decrease in volatility, falling by 0.4 percentage point to 9.1% July from June 2023, while the Colombian Milds’ and Other Milds’ volatilities contracted to 8.1% and 11.0, respectively. The volatilities in the Futures markets moved in opposite directions from one another, retracting by 0.5 and falling to 9.1% in New York, whilst the Robusta contraction increased to 9.2% in July 2023, a 1.0 percentage point increase.

The New York and London certified stocks decreased in tandem by 2.9% and 29.4%, respectively, closing in at 0.58 million 60-kg bags, whilst certified stocks of Robusta coffee reached 0.89 million 60-kg bags.

Exports by Coffee Groups – Green Beans
Global green bean exports in June 2023 totalled 9.39 million bags, as compared with 10.06 million bags in the same month of the previous year, down 6.7%. The downturn was driven by the Arabicas. This is the seventh consecutive month of decline for total exports of green beans since the start of coffee year 2022/23. As a result, the cumulative total for 2022/23 to June is 84.02 million bags, as compared with 89.88 million bags over the same period a year ago, down 6.5%.

Shipments of the Other Milds decreased by 19.3% in June 2023 to 2.32 million bags from 2.88 million bags in the same period last year. As a result, the cumulative volume of exports continued to fall, decreasing by 13.1% in the first nine months of coffee year 2022/23 to 16.23 million bags versus 18.67 million bags over the same period in 2021/22.

Green bean exports of the Brazilian Naturals fell in June 2023, decreasing by 7.6% to 2.5 million bags. For the first nine months of coffee year 2022/23, green bean exports of the Brazilian Naturals amounted to 25.76 million bags, down 10.9% from 28.9 million bags over the same period a year ago. Changes to the fortunes of the Brazilian Naturals are mainly owing to changes in Brazil’s green bean exports, the biggest producer and exporter of the Brazilian Naturals, which also fell in June 2023 (–16.6%) to 2.29 million bags from 2.75 million bags in June 2022.

Exports of the Colombian Milds decreased by 13.0% to 0.84 million bags in June 2023 from 0.97 million bags in June 2022, driven primarily by Colombia, the main origin of this group of coffee, whose exports of green beans were down 19.3% in June 2023. This is the 12th consecutive month of negative growth for the Colombian Milds and, as a result, the exports of this group of coffee for October 2022 to June 2023 were down 13.4%, at 8.18 million bags, as compared with 9.45 million bags in the first nine months of coffee year 2021/22. Green bean exports of the Robustas amounted to 3.72 million bags in June 2023, as compared with 3.51 million bags in June 2022, up 6.1%. This is the third consecutive month of positive export growth for the Robustas and, as a result, exports of this group of coffee for October 2022 to June 2023 were up 3.0%, at 33.86 million bags, as compared with 32.86 million bags in the first nine months of coffee year 2021/22. As a result, the Robustas’ share of the total green bean exports for October 2022 – June 2023 increased to 40.3% from 36.6% in the same period a year ago.

Exports by Regions – All Forms of Coffee
In June 2023, South America’s exports of all forms of coffee decreased by 15.5% to 3.65 million bags, driven by the two main origins of the region, Brazil and Colombia, whose combined exports fell by 16.6%. Brazil and Colombia saw their respective shipments of coffee decrease by 15.5% and 20.3% in June 2023, falling to 2.64 million and 0.76 million bags. Brazil’s export performance remains low, it appears, tied to relatively limited supply following two consecutive years of below-par harvests, despite the current harvest progressing ahead of schedule (see Group Indicator Prices). For Colombia, issues with local production are behind the downturn in exports for much of the current coffee year. However, there is another reason behind the decreasing exports, which now appears to be coming to the fore, and that is the impact of price substitution. Demand is switching between the Arabicas, away from the Colombian Milds, of which Colombia is the largest producer, to the Other Milds (see Differentials).

Exports of all forms of coffee from Africa decreased by 0.6% to 1.27 million bags in June 2023 from 1.28 million bags in June 2022. For the first nine months of the current coffee year, exports totalled 9.47 million bags as compared with 9.88 million bags in coffee year 2021/22, down 4.2%. The low negative growth rate of the region, however, masked dynamic changes at the individual country level. Four origins experienced positive growth rates (Burundi, Kenya, Tanzania and Uganda), with a combined 14.0% increase in June 2023, while two others experienced negative growth rates (Côte d’Ivoire and Ethiopia) with a combined 18.8% decrease. In Ethiopia, contract disputes arising out of a mismatch between the local purchasing prices and the global market prices continue to negatively impact the volume exports, with exporters withholding the coffee until the disputes are resolved. For Burundi, the origin is benefitting from the price substitution-led demand between the Colombian Milds and Other Milds, while Uganda’s 6.3% increase in June 2023 reflected the good harvest in the south-western region of the country.

In June 2023, exports of all forms of coffee from Mexico and Central America were down 4.6% to 1.86 million bags as compared with 1.95 million in June 2022. This latest month of negative growth is the sixth in the first nine months of the current coffee year. As a result, total exports are down 2.5% for October 2022 – June 2023 at 11.87 million bags, as compared with 12.17 million bags in the same period a year ago. Guatemala and Mexico were the main drivers of the negative growth in June 2023, down 16.7% and 21.6%, to 0.4 million bags and 0.28 million bags from 0.48 million bags and 0.36 million bags, respectively, in June 2022.

Exports of all forms of coffee from Asia and Oceania increased by 0.5% to 3.63 million bags in June 2023 and were up 2.9% to 35.35 million bags in the first nine months of coffee year 2022/23. Vietnam is the main source of the region’s positive growth rate, with exports for coffee year 2022/23 to date being up 6.0%, the country having shipped 24.13 million bags as compared with 22.76 million bags over the same period a year ago. The origin’s strong export performance so far reflects the ongoing high cost of living-led shift in demand towards cheaper Robustas (see Differentials for the Arabicas-Robustas delta). However, the moving 12 months’ total exports have been increasing at a decelerating rate, slowing from 12.5% in October 2022 down to 4.2% in June 2023. This suggests that the narrowing of the Arabicas-Robustas price differentials may be having an impact on the demand for coffee from Vietnam, the largest producer and exporter of Robusta coffee, with the ratio of the blend in soluble coffee swinging back towards a relatively higher use of Arabica.

Exports of Coffee by Forms
Total exports of soluble coffee decreased by 8.1% in June 2023 to 0.94 million bags from 1.02 million bags in June 2022. In the first nine months of coffee year 2022/23, a total of 8.86 million bags of soluble coffee were exported, representing a decrease of 3.2% from the 9.16 million bags exported in the same period during the previous coffee year. Soluble coffee’s share in the total exports of all forms of coffee for the year to date was 9.5% in June 2023, up from 9.2% in the same period a year ago. Brazil is the largest exporter of soluble coffee, shipping 0.34 million bags in June 2023.

Exports of roasted beans were up 11.3% in June 2023 to 72,237 bags, as compared with 71,282 bags in June 2022. The cumulative total for coffee year 2022/23 to June 2023 was 0.56 million bags, as compared with 0.61 million bags in same period a year ago.

Production and Consumption
The estimates and outlook for production and consumption for coffee years 2021/22 and 2022/23 remain the same.

World coffee production decreased by 1.4% to 168.5 million bags in coffee year 2021/22, hampered by the off-biennial production and negative meteorological conditions in a number of key origins. However, it is expected to bounce back by 1.7% to 171.3 million bags in 2022/23.

Increased global fertiliser costs and adverse weather conditions are expected to partially offset the positive impact of biennial production from Brazil, explaining the relatively low rate of growth in coffee year 2022/23. The impact of biennial production is anticipated to drive the outlook for Arabica, which is projected to increase by 4.6% to 98.6 million bags in coffee year 2022/23, following a 7.2% decrease in the previous coffee year. Reflecting its cyclical output, Arabica’s share of the total coffee production is expected to increase to 57.5% from 55.9% in coffee year 2021/22. South America is and will remain the largest producer of coffee in the world, despite suffering from the largest drop in output for almost 20 years, which fell by 7.6% in coffee year 2021/22. The recovery in coffee year 2022/23, partly driven by biennial production, is expected to push the region’s output to 82.4 million bags, a rise of 6.2%.

World coffee consumption increased by 4.2% to 175.6 million bags in coffee year 2021/22, following a 0.6% rise the previous year. Release of the pent-up demand accumulated during the Covid-19 years and sharp global economic growth of 6.0% in 2021 explains the sharp bounce back in coffee consumption in coffee year 2021/22.

Decelerating world economic growth rates for 2022 and 2023, coupled with the dramatic rise in the cost of living, will have an impact on the coffee consumption for coffee year 2022/23. It is expected to grow, but at a decelerating rate of 1.7% to 178.5 million bags. The global deceleration is expected to come from nonproducing countries, with Europe’s coffee consumption predicted to suffer the largest decrease among all regions, with growth rates falling to 0.1% in coffee year 2022/23 from a 6.0% expansion in coffee year 2021/22.

As a result, the world coffee market is expected to run another year of deficit, a shortfall of 7.3 million bags.

The outlook is taken from the newest publication of the Statistics Section of the Secretariat of the International Coffee Organization (ICO), the Coffee Report and Outlook (CRO). The CRO offers an insight into the factors moving the global coffee industry in the most recent past and draws out the potential events that may drive the industry in the near future. The full CRO can be downloaded from the ICO website: www.icocoffee.org.

The post ICO reports coffee prices recover in July after first falling appeared first on Tea & Coffee Trade Journal.

All of Partners’ rotating roster of Single Origin coffees are now packaged in the new cream bags. Partners’ Single Origin programme highlights the brand’s farm relationships and sustainable sourcing efforts. Maintaining strong relationships at origin allows Partners to offer blends with a consistent flavour profile year over year, while celebrating the growing and processing efforts of the brand’s producing and importing partners. Rotating Single Origins – featuring farm relationships from Colombia, Burundi, Brazil and more – are some of the brand’s bestsellers, while El Ramo (Partners’ mainstay Single Origin from Colombia) is Partners’ fourth best selling product overall.

The new packaging was first debuted on the company’s seasonal Block Party blend, which includes notes of strawberry, blueberry, and watermelon and can be served hot or cold. To celebrate Pride, Partners is donating USD $1 for every Block Party bag sold during the month of June to The Center, a West Village-based organisation offering a spectrum of programmes for New York City’s LGBTQ+ community.

Block Party is now also available as an Instant Coffee. With notes of orange, cranberry and honey, the instant coffee sachets can be made hot or cold and are ideal on-the-go.

Partners ships nationwide, is available on Amazon, Skimlinks + ShareASale, and at one of the brand’s five NYC cafes.

The post Partners Coffee unveils new packaging across all product lines appeared first on Tea & Coffee Trade Journal.

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.

The post NCA promotes Matthew Cariani to director of education, research, and innovation appeared first on Tea & Coffee Trade Journal.

The “As Seen on Pure Leaf” in-faux-mercial turns the classic infomercial on its head, by rejecting the overly-polished format. Viewers are directed to visit www.GetSubtlySweet.com until 8 May to enter for a chance to win a free bottle of Pure Leaf Lower Sugar Iced Tea. A further 260 viewers could win a “Subtly Sweet Suggester” – a miniature Pure Leaf Subtly Sweet Iced Tea bottle that, when gently shaken, will reveal subtly sweet sayings to help you navigate your daily “nos,” says the company.

To view the in-faux-mercial click here, which will also air on Coco’s TikTok channel, @CocoJones and on the Peacock Streaming Service.

“Working with Pure Leaf on the ‘Subtly Sweet Hotline’ last year was both incredibly fun and fulfilling,” said Coco Jones. “I can’t wait for our fans to see this year’s twist on the subtly sweet ‘no’ – and I hope it will, once again, help people to build boundaries with a new sense of confidence. This pressure to always respond to others with sweetness – even when it doesn’t feel right – makes it tricky to prioritise our own needs and wants in life. I’m excited for ‘As Seen on Pure Leaf’ to help change that narrative and offer a balance between being sweet and staying true to ourselves.”

“Coco’s infectious personality and natural aura of confidence made her the perfect in-faux-mercial host for ‘As Seen on Pure Leaf,’” said Julie Raheja-Perera, general manager, North America, Pepsi Lipton Partnership. “The tongue-in-cheek in-faux-mercial style of this spot is the perfect platform to promote our real brewed Subtly Sweet line of Lower Sugar Iced Teas. It can be hard to say ‘no’ in the face of pressure to be extra sweet – in tea and in life. With this campaign, we hope to help individuals find the confidence to say ‘no’ with fun, subtly sweet ways to communicate that message.”

Pure Leaf Lower Sugar Iced Teas launched under the umbrella of Pure Leaf’s ongoing “No is Beautiful” platform in 2022, which highlights Pure Leaf’s commitment to saying “no” both in tea and in life. Pure Leaf’s tea masters brew the Lower Sugar Iced Teas using tea leaves picked at their freshest. Each 18.5 fl. oz bottle of Pure Leaf Lower Sugar Iced Tea contains 20 calories and comes in three flavours — Subtly Sweet, Subtly Sweet Peach and Subtly Sweet Lemon. To learn more about Pure Leaf Lower Sugar Iced Tea and the “Subtly Sweet Suggester,” follow @PureLeaf on social.

The post Pure Leaf Iced Tea launches lower sugar alternative appeared first on Tea & Coffee Trade Journal.

Customers can save 10% on each order if they purchase Rockaway through Partners’ subscription service, which delivers Rockaway straight to the doorstep on a cadence of choosing (weekly, biweekly, monthly, etc.).

Partners ships nationwide and is available on Skimlinks + ShareASale for affiliate partnerships as well as on Amazon.

Partners’ Rockaway Cold Brew ($15.50/ four pouches) contains four pouches of pre-ground coffee made especially for cold extraction. As simple as adding water and steeping for 20-24 hours, each pouch makes 22-ounces of smooth, rich and classic cold brew concentrate and can be enjoyed over ice or with mix-ins.

The Rockaway pouches are made from ethically sourced coffee, are biodegradable and low-waste, and the bag is part of a zero-waste manufacturing process.

The post Partners Coffee reintroduces its cold brew in time for spring appeared first on Tea & Coffee Trade Journal.

In June 2020, the ICO composite indicator averaged 99.05 US cents/lb, 5.2% lower than in May. This is the first time since October 2019 that the ICO composite indicator has fallen below 100 cents/lb and the third consecutive month of decrease. The daily price of the ICO composite indicator spent more than half of the month below 100 US cents/lb, ranging between a low of 96.79 US cents/lb on 25 June and 101.27 US cents/lb on 8 June. Despite strong exports in the first half of the coffee year, the ongoing bearish outlook for demand, as global economic growth was further revised downwards in June by the International Monetary Fund, and expectations for a large harvest in Brazil put downward pressure on prices in June.

All Arabica group indicators trended downwards in June 2020, but prices for Robusta averaged 64.62 US cents/lb, 0.1% higher than in May 2020. Prices for Brazilian Naturals fell by 9% to 92.56 US cents/lb, as harvesting of Brazil’s on-year Arabica crop is well underway with minimal impact so far from covid-19. Additionally, shipments from the second largest exporter of Brazilian Naturals, Ethiopia, have remained strong in the last five months, signalling ample supply. Colombian Milds fell by 5% to 147.16 US cents/lb, and Other Milds by 5.6% to 141.52 US cents/lb. As a result, the differential between Colombian Milds and Other Milds increased by 10.2% to 5.64 US cents/lb.

The New York Arabica futures market fell by 7.5% to an average of 99.50 US cents/lb in June 2020 while the London Robusta futures market rose by 0.2% to 54.77 US cents/lb. As a result, the spread between Arabica and Robusta coffees, as measured on the New York and London futures markets, fell to 44.73 US cents/lb, which is 15.4% lower than in May. Certified Arabica stocks decreased by 5.6% month-on-month to 1.9 million bags in May 2020, which is the fifth consecutive month of decline. Certified Robusta stocks decreased for the fourth consecutive month, reaching 2.02 million bags in June, 7.3% lower than in May. The volatility of the ICO composite indicator decreased by 1.6 percentage points to 6.1% over the past month. The volatility of all group indicators fell in June 2020. Other Milds decreased by 2.8 percentage points to 5.8%, Colombian Milds by 2 percentage points to 5.6% and Brazilian Naturals by 1.6 percentage points to 8.7%. The Robusta group indicator volatility was 6.6%, a decrease of 0.2 percentage points from May 2020.

Global shipments in May 2020 fell by 14.6% to 10.49 million bags, as exports from all coffee groups decreased. However, this volume is the third highest on record for the month of May and follows unusually high shipments last year. Exports of Arabica decreased by 19.7% to 6.43 million bags. Shipments of Colombian Milds fell by 13.4% to 999,000 bags. This is due largely to a decline of 13.1% to 894,000 bags for exports from Colombia. Compared with May 2019, shipments of Other Milds decreased by 14.4% to 2.61 million as volumes fell for the five largest exporters of this type of coffee, notably Honduras where exports declined by 20.9% to 730,000 bags. Exports of Brazilian Naturals decreased by 25.7% to 2.82 million bags. Brazil’s green Arabica shipments fell by 27.3% to 2.2 million bags, reflecting the biennial downturn of its 2019/20 crop. However, Ethiopia’s exports rose by 7.8% to 381,000 bags.

Exports in the first eight months of coffee year 2019/20 reached 83.8 million bags, down by 4.7% from the 87.96 million bags registered in the same period in 2018/19. In October 2019 to May 2020, exports of Colombian Milds fell by 7.9% to 9.33 million bags, Other Milds by 7.4% to 16.58 million bags, and Brazilian Naturals by 9.6% to 26.23 million bags. In contrast, shipments of Robusta increased by 2.5% to 31.67 million bags in the first eight months of coffee year 2019/20.

Imports by ICO importing Members and the United States, which on average account for around 75% of global imports, increased by 5.1% to 11.76 million bags in March 2020 of which 8.25 million bags originated from exporting countries. In the first six months of coffee year 2019/20, imports by ICO importing Members and the United States decreased by 3.7% to 64.22 million bags. Imports by the EU in October 2019 to March 2020 fell by 2.9% to 41.6 million bags, and those of the United States decreased by 8.2% to 13.75 million bags. Imports by Japan declined by 8.3% to 3.6 million bags, Tunisia by 6.2% to 265,000 bags, and Norway by 0.5% to 363,000 bags. In contrast, imports by the Russian Federation grew by 8% to 2.99 million bags, while those of Switzerland increased by 7.8% to 1.65 million bags.

Brazil was the largest source of coffee imports by the European Union, accounting for 20% of its imports in October 2019 to March 2020. This was followed by Vietnam (13.8%), Colombia (3.9%), Honduras (3.8%) and Uganda (3.2%). Imports from Brazil and Vietnam decreased by 6.7% to 8.32 million bags and by 10.4% to 5.74 million bags, respectively. However, imports from Colombia grew by 0.3% to 1.63 million bags, from Honduras by 20.7% to 1.57 million bags and from Uganda by 7.6% to 1.35 million bags. Around 70% of the EU’s imports are green coffee, particularly for those originating from producing countries, while soluble coffee accounts for around 10% of its imports. In the first half of coffee year 2019-20, Brazil, India, and Vietnam were significant sources of soluble coffee, representing 5.4%, 4.7% and 3.5% of the EU’s total soluble imports, respectively.

Imports from Brazil and Colombia accounted for 53.6% of imports by the United States in the first six months of coffee year 2019/20. Vietnam represented 9.1%, Mexico 4.9% and Peru 4.1% of US imports. Imports from Brazil decreased by 2.7% to 4.21 million bags, from Colombia by 10.3% to 3.15 million bags, and from Vietnam by 18.5% to 1.25 million bags. Shipments from Mexico amounted to 672,000 bags, 21.5% lower than in October 2018 to March 2019, while shipments from Peru fell by 27.3% to 558,000 bags.

The top five largest sources of imports of soluble coffee came from Brazil, Mexico, Colombia, India, and Spain, which accounted for 87.8% of the total. Among the five largest origins for roasted coffee, Canada, Italy, and Switzerland represented 71.8% while Mexico and Colombia represented 10.8% and 7.3%, respectively.

Like the European Union and the United States, Brazil, Vietnam, and Colombia were the main origins for Japan’s imports in the first half of coffee year 2019-20, accounting for 30.7%, 25.1%, and 15.3%, respectively. Ethiopia and Indonesia, representing 7% and 6.2% of Japan’s imports, were the next two largest suppliers. Imports from Brazil fell by 27.2% to 1.1 million bags and from Indonesia by 21.3% to 223,000 bags. However, imports from Vietnam grew by 12.9% to 904,000 bags, from Colombia by 14.4% to 551,000 bags, and from Ethiopia by 6.8% to 252,000 bags. Nearly 90% of Japan’s imports consist of green coffee, while soluble coffee accounts for around 9% of total imports. Brazil, Vietnam, and Colombia accounted for near 75% of total soluble imports. Brazil’s shipments of soluble coffee to Japan rose by 5.4% to 145,000 bags and Colombia by 20.5% to 28,000 bags while Vietnam’s fell by 14.7% to 68,000 bags.

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

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Many local coffee shops/chains throughout NYC closed when the stay-at-home directive was enacted in March. However, one nearby coffeehouse remained open during the Covid-19 pandemic, with baristas wearing gloves and masks and allowing one to two customers in the store at the same time — credit cards and cash were both accepted. Most Dunkin’ outlets remained open with limited hours. Starbucks Coffee initially reduced store hours but by the end of March, all NYC locations were closed (nationwide, drive-thru locations remained open). By April, several Starbucks located by hospitals within NYC reopened with orders being placed by mobile app only and with limited hours. In May, more Starbucks stores reopened, again mobile orders only and with limited hours.

However, beginning the first week of June, Starbucks customers in NYC (and maybe in other US and international cities as well) could order their beverages in person (one customer allowed into the store at a time, but only about three feet into the store as there are barriers preventing full access) and pay via app, credit card or cash. Several of the baristas I spoke with expressed some concerns about handling people’s phones, credit cards and especially cash (all were wearing protective masks and gloves). It is a valid concern, however, grocery stores, pharmacies and many restaurants have been accepting credit cards and cash throughout the entire pandemic.

Within the foodservice channel, sanitation and separation are critical during the Covid-19 and moving forward. Foodservice-focused market researcher Datassential reports that creating a dedicated pick-up area saves customers the stress of having to navigate their biggest worry: other customers. “This has been the one of the most successful strategies for operators.”

In a recent One Table survey, Datassential asked foodservice operators, “During the Covid-19 restrictions, what is working well with your current takeout and delivery system (among restaurants offering takeout or delivery)? Of those polled:

53% — are implementing increased sanitation practices

51% — are creating separate pick-up area

36% — are maintaining social distancing between staff

36% — are setting up a system to create distance between customers

22% — were/are transitioning to online ordering

19% — are adding tamper-proof seals/measures

18% —are transitioning to using third-party apps for ordering

15% — are switching to new packaging that is easier to sanitize/safer and/or reheat

10% — are using tools to make forecasting number and type of orders easier

Gloves, masks, and safety training will be the new normal for the time being. Foodservice operators around the world are adapting to this new normal and are ready to make the changes necessary to keep employees and customers safe. In its survey, Datassential also asked foodservice operators, “Are you planning to implement any of the following safety measures to protect employees?” Per the respondents:

80% — are providing employees gloves

79% — are providing employees masks

56% — are adding additional employee safety training

53% — are instituting social distancing within the workspace

46% — are daily employee temperature checks

39% — are installing clear coverings at registers to provide a barrier

While foodservice operators seem to be more than willing to do what is necessary to protect employees (and customers), some new strategies might be less permanent and more so temporary. For example, although many restaurants, cafés and coffee shops are offering free delivery today, its long-term viability doubtful (per Datassential, this is especially true for full-service restaurants, many of whom didn’t have a strong delivery presence in place before Covid-19):

44% — are offering free delivery

56% — are not offering free delivery

Among those currently offering free delivery:

50% — say free delivery is sustainable

50% — say free delivery is not sustainable

For many foodservice operators, curbside pick-up is new, and according to Datassential, it is here to stay. “Almost all operators had infrastructure for some kind of take-out, but curbside’s safety benefits have made it the hot option for pick-up in the time of social distancing. Most operators who have added it plan to keep the option.”

Datassential’s survey found that 54% are offering order ahead and pick-up curbside as a new service (76% offering as new or existing service) and 66% will continue offering when restrictions are lifted (of those who started offering as a new service). See statistics in the image above.

What strategies are here to stay, and which are temporary, remains to be seen. I am certain though, as more coffee shops, cafés and restaurants reopen with new safety and social distancing measures in place, lines and wait times will be longer, so patience will be key.

• 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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Since its small beginnings in 2012, Lost Sheep Coffee has grown dramatically. In spring 2019, the company launched its plastic free, 100% compostable Nespresso compatible capsules which are now stocked in independent fine food stores across the south east. The sales performance of the coffee capsules has been above the industry average, and Lost Sheep plan to disrupt the coffee market again with their hand roasted coffee beans.

Lost Sheep founder Stuart Wilson, said: “We are looking to expand our wholesale operations at a gradual rate of expansion into the supermarkets and additional regions in order to ensure the quality of service to our customers and partners, and our new larger roasting premises in Whitstable will enable this to happen now at an accelerated rate.

“The new premises will be SALSA accredited and house Kent’s first dedicated speciality coffee training facility providing experience days, tastings and training of our wholesale partners, which will be key to our expansion this year.”

In recent months, Lost Sheep Coffee have introduced their compostable coffee capsules to over 20 New York stores, meaning Lost Sheep’s eco-credentials will be on display at a time when New York is about to become the next US state to ban single use plastic bags.

“We feel 2020 is going to be a year where Lost Sheep Coffee goes from local company making a difference, to a national company making a big difference” said Wilson.

“We have received exceptional interest in our imminent investment round and have now decided to make the investment round public, meaning anyone can invest and come on the Lost Sheep Coffee journey from spring 2020.”

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