In the UK, it is estimated that consumers use between 2.5 to 5 billion disposable paper cups per year, with few of those reported as being recycled. With 76% of people who purchase hot beverages to go relying on single-use equivalents, the research reveals that more work needs to be done in order to shift consumers away from their reliance on disposable hot beverage cups.

There is a huge opportunity for takeaway hot drinks outlets to adopt simple practices to reduce the significant single-use waste produced. In the US, for example, many cafés and coffee shops offer reusable cups for sale, a discount to customers that use one, or have a cost-effective returnable cup program. Furthermore, many outlets offer seasonal reusable cups to entice consumers to buy and use them, particularly in the fourth-quarter (e.g., Starbucks signature red reusable annual holiday cup) and Earth Day (bright green cups are ubiquitous).

In 2023, to help reduce single-use waste and alter attitudes towards disposable items, more than a dozen cafés in Stirling, Scotland offer customers the option of reusable cup for to-go drinks in return for a £1 deposit. The deposit could be reclaimed at any café participating in the Ditching Disposables Stirling scheme. (Click here for the full story.)

The flexibility of returnable and reusables allow outlets to establish a concept that best suits its operations. By purchasing a given number of returnable cups, organisations can either collect a small deposit from customers, which is then refunded on return of the cup, or implement a borrow charge if the cup is not returned within a set period. According to the survey, some programs are even simpler, by trusting customers to return the cups and ensure a circular economy of reusables within the outlet.

“This survey clearly shows the opportunity on offer to forward-thinking catering outlets as they look to reduce their reliance on single-use packaging,” said Dan Dicker, CEO and founder at Circular&Co. “There’s a clear appetite for more returnable cup schemes and reusables among those buying takeaway hot drinks regularly, which gives businesses the opportunity to make significant commercial and environmental savings, all while improving their appeal to the growing number of environmentally conscious customers.”

• 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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With 100,000 cups of its teas drunk every hour, globally, Traditional Medicinals shares its herbal remedies and teas with two million people a day, providing itself the opportunity to inform, to be transparent, and to raise issue of importance, as well as bringing them each a little bit of nature in every cup.

Traditional Medicinals’ story begins more than 50 years ago, when Drake Sadler who co-founded the company with Rosemary Gladstar, met in the woods of Northern California where they were both living in the late 1960s. Gladstar collected plants and was teaching students and young people about the herbs and formulas that had been passed down through her family.

“Her great grandmother was a herbalist from Armenia [who taught her daughter], [who in turn, taught her daughter]. All this knowledge was passed down, as it always has been, in an oral tradition with women from generation to generation. They were the ‘medicine women’ in their communities and Rosemary was the medicine woman in her community,” explained Sadler, chair of Traditional Medicinals. Gladstar had a small shop and people would come to see her seeking remedies for their ailments.

Meanwhile, Sadler came from a background of social development. He worked for the US government on what was called the War on Poverty, setting up social programmes in poor communities. At this time, Gladstar wanted to further educate the community about herbal education, so she started packaging her herbal formulas and inserting inside information she had written to provide further explanation about the herbs they were using to treat the illnesses. This was the founding purpose of Traditional Medicinals – herbal education – and why the pair decided to launch it as a business.

The second founding principle came as Sadler and Gladstar began to visit the countries and communities from which they were sourcing plants. There they discovered that the herb and spice communities were quite impoverished. “This then triggered the evolution of the company’s second purpose,” said Sadler, “which was to build sustainable communities where these plants came from.”

Traditional Medicinals Throat Coat packaging circa 1980. Image: Traditional Medicinals

When Traditional Medicinals began, it offered nine products, each chosen to meet specific consumer needs and address ailments people had come in for, such as sore throats, problems sleeping, digestive troubles or morning sickness. “But that quickly expanded. I think within the first two or three years we had about 20 products,” commented Sadler. “People were like, why can’t I get this? What about that? So, Rosemary was formulating remedies that people needed. We weren’t trying to come up with the latest flavour or something, it was all about consumer needs.” Now Traditional Medicinals has more than 60 products (teas, lozenges, and capsules), which still change according to consumer needs and the ingredients they are interested in, such as dandelion, raspberry leaf or hibiscus.

These trends and demands also vary by region; Joe Stanziano, newly appointed CEO of Traditional Medicinals (see the announcement in People News) added, “according to industry data, the stress/relaxation segment has the highest regional share in California and has the lowest regional share in the mid-south; whereas the immunity segment has the highest regional share in the mid-south and lower in the northeast [of the US].”

Sustainable from the start

The majority of these products are distributed across the United States, but its market generally covers Central and North America. “The products are in a lot of countries I visit, but we don’t have a strong foreign strategy,” said Sadler. “There’s only so many places we can be and be there successfully […] There’s a limit: there’s a limit to these plants, there’s a limit to our capacity to produce […] We’re not trying to be the biggest, we’re just trying to be the best.” This notion is something integral to the workings of Traditional Medicinals.

Sadler spoke about how both he and Gladstar were interested in Buddhism during the origins of the company, one of the principles of which is ‘right livelihood,’ which he said they have always strived to embody within the company. “The notion of right livelihood is how business, or how people, should conduct themselves when they’re doing business. And the fundamental of right livelihood is to do no harm. So, conducting business in a way that helps people and does no harm, no harm to the environment, does no harm to each other, does no harm to the community.” This is something Sadler said distinguishes Traditional Medicinals from many other businesses.

This ethos also guides the company through purchasing and working with organic and fair-certified suppliers. Traditional Medicinals made a commitment to using quality and efficacious ingredients to deliver tangible health benefits. Its first certified organic products were in the late 70s, and then fair-certified ingredients began in the 90s. “The company has a real commitment to its stakeholders from these supply communities all the way through our trading partners […] We operate from a place of integrity,” said Sadler, and sustainability has always been a part of this, whether it is environmental or social.

When Sadler and Gladstar first started visiting their source communities, they would find children working in fields and not going to school, because their parents needed them to work and often there weren’t schools for them to go to. “So, then the next time that we would come back to those communities, we would bring books; we’d bring books written in the language of that country, school books. And we’d ask, ‘Can we hire a teacher and have children learning in the evenings? Would you give them room to study? We will hire the teacher and bring the books,’” recounted Sadler, explaining how the company’s opportunities for scale of impact have expanded since its founding. “Now we build schools. We have five schools in one remote area of Rajasthan [India], five schools just in this little remote area and there’s 2,000 kids going to school there every day.”

Traditional Medicinals now works in 43 countries through fair certification projects and partnerships. Its community projects in these regions impacts tens of thousands of farmers and collectors and their families, in areas such as health, hygiene, education, economic development, food and water security and women’s empowerment, the latter of which is especially crucial, said Sadler.

Historical Traditional Medicinals packaging. Image: Traditional Medicinals

Since the beginning of humankind, people have been experimenting with plants for food and medicine, for clothing and for shelter. Now in modern times, 50 percent of the world’s medicine contains plants, 80 percent of which are not farmed and must be collected in the wild, Sadler shared. It is in these remote areas that they grow and are collected by indigenous people, the vast proportion of which are women. This is why “we want to work on projects that empower them, raise their voices in the community, educate them better. And make sure that their daughters are going to school.”

While these practices have been embedded in the company since its founding, Sadler noted that there has been a strong increase in demand for sustainable activities from consumers, particularly young consumers who are wanting more information about the products they buy. “Young consumers really want education, they want to know what they’re consuming, they want to know about the ingredients, they want to know where those ingredients come from, they want to know who’s involved in the production of those ingredients, whether they’re farmed or collected, and how they’re manufactured and under what conditions,” he said. “They really demand transparency and this is wonderful. This is the way it should be. We should be knowledgeable about the products that we’re using and under what conditions they’re produced.”

Not business as usual

Integrity, right livelihood or transparency, however Sadler’s Traditional Medicinals’ ethos manifests itself, it is all under the umbrella of sustainability, and safeguarding resources and people’s livelihoods for the future, a pressure that is becoming increasingly urgent, something Sadler feels keenly. “There’s no more business as usual. We’re done with business as usual. I’m fed up with business as usual. I’m fed up with corporate America. I’m fed up with billionaires who are acquiring wealth,” he emphasised.

“That’s not the answer for the future. That’s not how we’re going to survive as a species. It is my belief that business has not only an opportunity, but an obligation to lead in the evolution of business as a platform for social change.”

Sadler said he is now focused on creating a structure of ownership within the company that ensures this purpose “is embedded in the company’s operating system, it’s part of its daily governance. So that it can’t be disrupted,” long after he is no longer there to steer it.

Newly appointed CEO, Stanziano, is taking up this mantle, and explained how he hopes the company will continue to evolve. “Traditional Medicinals has built a strong legacy as a leader in herbal wellness and as a Certified B Corporation, deeply rooted in sustainability and social responsibility. As we look to the future, my vision is for Traditional Medicinals to continue advancing its mission-driven approach, placing people and the planet at the forefront of every decision we make, even as we adapt to the evolving market landscape and changing consumer needs.”

Stanziano said that in the next 20 years, he sees Traditional Medicinals “solidifying our position as a global leader in herbal wellness by broadening our market presence and diversifying our product portfolio. We’ll achieve this through our strategic partnerships and collaborations with local communities and suppliers, ensuring that our sourcing and production practices remain sustainable and transparent.

Our commitment to environmental stewardship is unwavering, and in 2023, we took a significant step by aligning with the Science Based Targets initiative (SBTi), setting ambitious goals to reduce Scope 1 and 2 emissions by 42 percent by 2030 and achieve net zero emissions by 2050,” he said, adding, “looking 50 years ahead, I envision Traditional Medicinals sharing more of its leadership position to inspire – empowering global communities and consumers to embrace the healing power of plants and live in harmony with nature. Our focus will be on innovation, continuous improvement, and expanding our impact, ensuring that we remain a trusted source of wellness for generations to come.”

Over the last 50 years, from its roots as Rosemary Gladstar’s homemade herbal remedies, passed down through generations, and shared with her community, to a far-reaching company, who’s impact stretches even further than it’s teas, Traditional Medicinals has managed to maintain its founding ethos and principles throughout.

This is something that Sadler articulates accordingly, “People think we’re a tea company. We’re actually not. We’re a tea company, but the tea company is actually the means to an end. It’s the work in those supply communities and educating people about herbal medicine, that’s really what we do and the products are the means to an end. They’re what financially support the purpose. It’s not the other way around.”

• 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. She may be reached at: kathryn@bellpublishing.com.

The post From herbal roots to global impact: Traditional Medicinals celebrates its 50th anniversary appeared first on Tea & Coffee Trade Journal.

Founded in 2021, and black-owned, Killah Koffee is crafted using 100% Arabica beans and tailored to suit the tastes of everyday coffee enthusiasts to those seeking a flavourful treat. Its consumers can now enjoy a mug of the popular Shaolin Cannoli medium roast or a bold Supreme Dark Roast, brewed to perfection right at home.

“Killah Koffee is more than just a product, it’s an extension of my life experiences,” said Ghostface. “In my travels around the world, I have celebrated the music and shared a passion for a good cup of coffee with fans and through this new partnership with Keurig we are creating an opportunity to make more memories with an even greater audience.”

Killah Koffee features six proprietary blends including, Marvelous Medium Roast, Marble Cake, Vanilla Milkshake, Supreme Dark Roast, Shaolin Cannoli and Chocolate Chip Mint, in 12 oz bags and available at KillahKoffee.com. Supreme Dark Roast and Shaolin Cannoli K-Cup pods are now available in ten count boxes on Keurig.com.

The post Keurig partners with hip-hop musician’s coffee brand appeared first on Tea & Coffee Trade Journal.

Starbucks

The autumnal menu has returned to Starbucks stores in the US. Since its debut in 2003 the Pumpkin Spice Latte continues to be Starbucks most popular seasonal beverage. Made with real pumpkin, the beverage combines Starbucks Signature Espresso and steamed milk with the flavour combination of pumpkin, cinnamon, nutmeg and clove. Topped with whipped cream and pumpkin pie spices, the beverage is available hot, iced or blended.

The Pumpkin Cream Cold Brew also returns to the menu. Made with Starbucks Cold Brew sweetened with vanilla syrup, topped with pumpkin cream cold foam and a pumpkin spice topping.

The Iced Pumpkin Cream Chai returns, following its official introduction to Starbucks fall menu last year. Inspired by customer and barista customisations, this beverage pairs a rich blend of spiced chai with pumpkin cream cold foam and a pumpkin spice topping.

Also originating as a popular customer customisation, the new Iced Apple Crisp Nondairy Cream Chai features spice flavours of chai combined with oatmilk and topped with nondairy apple crisp cold foam.

Another return is the Apple Crisp Oatmilk Macchiato, featuring flavours of apple, cinnamon, and brown sugar combined with espresso poured over oatmilk, and topped with a spiced apple drizzle.  Available hot and iced.

The Starbucks Iced Apple Crisp Oatmilk Shaken Espresso is a combination of Starbucks Blonde Espresso with notes of apple, cinnamon and brown sugar, shaken together and topped with oatmilk.

Customers can also find two additional fall beverages exclusively in the Starbucks app. The Iced Caramel Apple Cream Latte and the Iced Honey Apple Almondmilk Flat White.

Starbucks Reserve Roasteries and stores in Seattle, Chicago and New York City will also introduce new and returning Pumpkin Spice beverages, such as the new Starbucks Reserve Pumpkin Spice Whiskey Barrel-Aged Cold Brew, Pumpkin Spice Affogato, and Pumpkin Spice Chai Martini, and the return of Starbucks Reserve Pumpkin Spice Latte.

Dunn Brothers Coffee

Krispy Kreme

Krispy Kreme has relaunched its Pumpkin Spice Latte and Pumpkin Spice Cake Doughnut for the 2024 autumn season in the US.

The seasonal products are available for a limited time at participating shops across the country.

The Pumpkin Spice Latte can be served hot, iced or frozen. Each latte is topped with whipped cream and sprinkles with pumpkin spice seasoning.

Customers can place orders in-store or choose pickup and delivery through the Krispy Kreme app and website.

Krispy Kreme global chief brand officer, Dave Skena, said: “It’s August and we’re all ready for pumpkin spice, somehow. So, we’re bringing back the classics.”

Peet’s Coffee

Headlining the seasonal menu is the new Fiery Mocha, and the cozy new Spiced Maple Cold Brew Oat Latte, plus the return of the iconic Pumpkin Latte.

Fall beverage lineup:

Fiery Mocha: A fusion of chocolate and warming spices, available hot or iced.

Spiced Maple Cold Brew Oat Latte: A combination of maple and cinnamon with your coffee.

Pumpkin Latte: Peet’s Espresso Forte and steamed milk blend with the flavours of pumpkin pie, topped with a sprinkle of baking spices, available hot or iced and as a plant-based beverage by customising with a non-dairy milk.

Peet’s Coffee’s fall menu is available now at coffeebars nationwide. Embrace the season with our new drinks and exclusive food items, crafted to bring warmth and joy to your everyday routine.

Death Wish Coffee Co.

The number one selling Fair Trade coffee in the United States is relaunching its most demanded seasonal blend: Pumpkin Chai. The sustainably sourced brew will be available for a limited time throughout the fall.

Death Wish Coffee Co.’s Pumpkin Chai Blend: The bold, yet smooth medium roast is made from Fair Trade Certified beans, with chai-inspired sips with natural flavours of cinnamon, cardamom, and nutmeg. Pumpkin Chai is available in 9-ounce ground bags, as well as 10-count single-serve pods.

Pumpkin Chai can be purchased at major retailers across the US, including Target, Publix, Sprouts, Kroger, Amazon, and on deathwishcoffee.com.

Ellianos Coffee

The southeast-based drive-thru specialty coffee brand marks the return of its pumpkin-flavoured menu.

From now until the end of October, consumers can indulge in these limited-time offerings at all Ellianos Coffee locations:

Pumpkin White Mocha: Available hot, iced, or frozen, a blend of white chocolate and pumpkin flavours.

Pumpkin Spice Latte: Available hot, iced, or frozen, combines Ellianos’ premium espresso with the flavors of pumpkin and aromatic spices.

Cold Brew w/Pumpkin Cold Foam (NEW): Featuring Ellianos’ cold brew topped with a layer of pumpkin-infused cold foam.

Over the past year, Ellianos has seen significant growth, expanding its footprint in Florida and Georgia and offering territories in other states. The brand continues to seek franchisees for territories in Alabama, Tennessee, South Carolina, and North Carolina.

Paris Baguette

Neighbourhood bakery-café, Paris Baguette, has unveiled its limited-edition fall menu.

An icon of the fall season, the highly anticipated return of pumpkin is finally here, including the Pumpkin Spiced Latte, espresso with pumpkin puree and steamed milk of choice, dusted with cinnamon. This is served up alongside the brand’s range of seasonal sweet and savoury baked treats.

This fall, as part of a limited-time partnership with leading plant-based milk brand Califia Farms, Paris Baguette is unveiling a Maple Oatmilk Latte, espresso flavoured with maple syrup and Califia Farms oatmilk available hot or iced. Also available as Maple Sweet Cream Cold Brew, cold brew flavored with maple syrup and topped with sweet cream.

The new fall menu will be available nationwide at Paris Baguette locations from 4 September through 2 December.

Caribou Coffee

The premium coffeehouse has announced a fresh approach to its fall menu. This year’s offerings feature a variety of Honeycrisp apple drinks. Starting Thursday 29 August, guests can choose from an extensive menu of 23 different Honeycrisp apple and pumpkin beverages.

Caribou Coffee’s fall menu includes:

Honeycrisp Apple Caramel Espresso Shaker – Caramel sauce, real Honeycrisp apple and fresh espresso shaken with ice and topped with a splash of oatmilk.

Honeycrisp Apple Caramel High Rise (also available iced) – Real Honeycrisp apple and espresso combined with steamed milk; topped with whipped cream and caramel drizzle.

Pumpkin Espresso Shaker – Real pumpkin sauce and fresh espresso shaken with ice and topped with a splash of oatmilk.

Pumpkin Latte (also available iced or nitro) – Real pumpkin sauce with espresso and steamed milk; topped with ground nutmeg.

Pumpkin White Mocha (also available iced, blended or nitro) – White chocolate melted into steamed milk and combined with espresso and real pumpkin sauce; topped with whipped cream and white chocolate chips.

Pumpkin Iced Crafted Press (also available hot or blended) – Cold-brewed coffee with a splash of milk, real sugar, and a hint of real pumpkin sauce.

Pumpkin Cooler – Coffee blended with ice and real pumpkin sauce; topped with whipped cream and ground nutmeg.

Pumpkin Chai (also available iced or blended) – Chai tea latte made with real pumpkin sauce; topped with ground nutmeg.

In addition to the line-up of fall beverages, guests can indulge in comforting seasonal treats.

Tim Hortons

Tim Hortons US Fall Menu features a lineup of Pumpkin Spice beverages and baked goods, Caramel Apple Lattes, Maple Cinnamon Sugar Cold Brew, and a new Chai Latte blend.

New seasonal flavours this year:

Caramel Apple Latte: A creamy espresso-based beverage with a fusion of natural apple, caramel, and cinnamon flavours, finished with whipped topping and a caramel drizzle. Available iced or hot.

New Chai Latte Blend: Now creamier and richer, the new Tims Chai Lattes sport a combination of black tea, spices, honey, and vanilla flavour. Try it as original or vanilla. Available iced or hot starting 18 September.

Returning seasonal favourites:

Pumpkin Spice Iced Capp®: Its signature sweet, frozen blended coffee beverage with Pumpkin Spice flavour, finished with whipped topping and Pumpkin Spice-flavoured drizzle.

Pumpkin Spice Latte: A creamy espresso-based beverage with Pumpkin Spice flavour, finished with whipped topping and Pumpkin Spice-flavoured drizzle. Available iced or hot.

Pumpkin Spice Cold Brew with Cold Foam: A classic iced Cold Brew coffee, steeped for 16 hours, with Pumpkin Spice flavour and a swirl of cream. It is topped off with cold foam and a Pumpkin Spice-flavoured drizzle.

The post Seasonal autumn menus announced appeared first on Tea & Coffee Trade Journal.

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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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 2000ft² venue, situated at 7630 W 80th Ave at the intersection of 80th and Wadsworth Blvd features the brand’s industrial modern design. To mark the occasion, Black Rock Coffee Bar is treating customers to complimentary 16-ounce drinks throughout the day at the new location.

To enhance customer loyalty and satisfaction, Black Rock Coffee Bar has relaunched its Black Rock Rewards programme. The updated scheme simplifies the process for members to earn rewards and place orders in-store, online or via the brand’s new app.

Since its inception in 2008 in Portland, Oregon, Black Rock Coffee Bar has grown to operate 139 venues across the US. Its strategic expansion is focused on the West and the Sunbelt regions, including Arizona, California, Colorado and Idaho.

Black Rock Coffee Bar CEO, Mark Davis, said: “We’re thrilled to announce the opening of our first Black Rock Coffee Bar in Arvada, Colorado, and the sixth in the state.

“Arvada’s vibrant community and warm spirit make it an ideal fit for our brand. We’re committed to providing the best, friendly, and fast service to our Arvada customers.”

In July 2024, Black Rock Coffee Bar expanded its store footprint by opening its sixth store in Austin, Texas.

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The inspiration behind Kei Coffee House is to create a welcoming environment that fosters connection, learning, and a shared passion for coffee. “We wanted a space where people can come together for all occasions—whether it’s social gatherings, work meetings, or simply a place to unwind,” said Viet Nguyen, founder and CEO of Kei Concepts. “Our goal is for visitors to fall in love with new flavours, brewing methods, and the overall coffee experience.”

At Kei Coffee House, the coffee culture will feature brewed coffees from a diverse menu featuring both Arabica and Robusta beans. The coffee offerings are complemented by high-brew teas, blended beverages, refreshers, and artisan pastries baked on site daily. Signature monthly specials will highlight unique Southeast Asian flavours like coconut, pandan, Thai banana, and sweet potato, catering to a wide range of tastes.

While Kei Coffee House partners with local experts to source the best beans from reputable farms in South America, the team plans to incorporate beans from Asia as they grow and learn more about sourcing. This approach ensures top quality and lays the groundwork for an even more personalised coffee experience in the future.

Spanning approximately 4,000 square feet, Kei Coffee House provides a large yet inviting space for seating and socializing. Floor-to-ceiling windows let in ample natural light, while its modern minimalist design creates a comfortable and relaxing ambiance. The full kitchen allows the coffee house to serve not only coffee but also a wide range of food items, eventually expanding to a full food menu.

What sets Kei Coffee House apart is its unique blend of evolving trends in modern coffee shops with the rich and diverse coffee cultures of Asia and Southeast Asia. “While the US has seen a rise in trendy, well-designed coffee shops, we add our own twist by incorporating aspects of coffee culture found in Asia. This includes a focus on ambiance, service, music, and an overall experience that is more than just about coffee,” says Nguyen.

Kei Coffee House is not just a new venture for Kei Concepts; it is a collaborative hub where the community, other roasters, and vendors can come together to learn, grow, and evolve. “This venture is as much about discovery for us as it is for our guests. We are committed to continuously improving and evolving based on feedback and experiences,” Nguyen adds. “Ultimately, Kei Coffee House is where the East meets the West, bringing a new dimension to the coffee culture in Orange County.”

Kei Coffee House is located at 15691 Brookhurst in Westminster, CA. For more information and updates, follow Kei Coffee House on Instagram at @keicoffeehouse or visit the website.

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This strategic move is set to significantly increase Dunkin’s European presence, with the first Paris store opening in 2025. QSRP will hold exclusive rights to develop Dunkin’ outlets across France.

The expansion will introduce Dunkin’ to its eleventh European market, joining Austria, Belgium, Denmark, Georgia, Germany, Italy, the Netherlands, Spain, Switzerland and the UK.

QSRP, supported by Luxembourg-based private equity firm, Kharis Capital, has a portfolio of 1,200 licensed restaurants in seven European countries.

It includes notable quick-service chains Burger King, Quick, NORDSEE, Go! Fish, O’Tacos and CHICK&CHEEZ.

QSRP CEO, Alessandro Preda, said, “This strategic collaboration marks a major milestone for QSRP and Dunkin’ as we join forces to offer the French consumers a great-tasting, everyday-value coffee and donut experience.

“We are committed to opening numerous Dunkin’ franchises throughout France and becoming the brand of choice to recharge your day.”

In December 2024, Triton Pacific Capital Partners’ portfolio company Tasty D’Lites signed an agreement to acquire 17 Dunkin’ restaurants in the US.

The deal included a central manufacturing location in Vermont.

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trücup coffee, a low-acid coffee company based in Seattle, is launching its best-selling roast in single-serve recyclable pods.

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A new survey reveals that the best way to encourage employees to work from the office rather than from home is to offer free beverages.

Although the survey was conducted OnePoll on behalf of multi-beverage system manufacturer Flavia, which provides machines to many offices, it does yield some interesting and valuable results for businesses. For example, the average person spends nearly 50 hours a year purchasing beverages at a café during the workday.

According to the 2023 survey of 2,000-plus employees who work onsite or in an office, it takes about 16 minutes to leave one’s desk, buy a drink and return, but with three such trips a week, employees end up losing an entire work week per year (16.4 minutes per café visit x 3.42 visits to the café per week = 56.088 minutes a week, x 52 weeks in a year = 2,916.576 minutes or 48.61 hours a year). This can impact productivity considerably, whether the company is large, medium or small-sized (in terms of the number of employees.

The survey found that to jumpstart their workday, people usually get organised (60%), sip their favourite beverage (59%) and check their emails (55%). Their first drink of the day? A hot cup of coffee (66%), followed by iced coffee (47%), water (45%), or tea (42%).

The survey also shows that there may be a link between drink preference and productivity. Approximately 77% of coffee drinkers need two or more cups of coffee to feel productive on a workday, with nearly a quarter (24%) noting Mondays were the day of the week they needed the most coffee.

Six in 10 (60%) turn to a hot cup of coffee to improve their mood at work, as well. Nearly two-thirds (64%) “always” or “often” vary the type of drink they consume as the hours go by. Aside from hot coffee (77%), employees also drink water (70%), iced coffee (64%), tea (62%), juice (55%) and flavoured water (51%) while they work, among other beverages.

“Over a third (37%) of those surveyed would like the ability to brew hot and cold beverages and more than a quarter (26%) want to be able to brew different kinds of beverages at work,” said Camille Vareille, vice president, head of marketing Americas, Lavazza Group, which owns Flavia, in a statement.

The survey revealed that nearly 87% of respondents were going into the office between two to three days a week. “Over eight in 10 employees said having free beverages as a workplace perk would make them feel valued, and offering free beverages was the most requested perk to encourage employees to work from an office,” Vareielle added. “Investing in an array of beverages on-site can not only save employees time and money but also help with bringing them back into the office.”

According to the survey, the leading “perks” to encourage employees to work from their onsite office are:

• Free beverages — 46%
• Required breaks — 45%
• Free food — 45%
• On-site gym — 43%
• Office lounge/social area — 42%
• Ability to bring pets to work — 36%
• Ability to bring kid to work — 29%
• On-site games — 22%
• In-person employee clubs — 14%

The fact that the survey may seem a bit self-serving and was conducted only in the United States, doesn’t negate the information or the value to businesses globally (replace ‘coffee break’ with ‘smoke break’, which happens multiple times per day, every day – based on a five-day work week – and the impact to productivity is even greater). And looking at the list of perks noted by the poll participants, installing a multi-beverage system (formerly ‘office coffee system’) may be the most cost-effective option (it’s certainly less than building a gym!).

• 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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In Pure Leaf’s new spot, Lindsay brings this notion of prioritising breaks to recharge and come back even stronger to life.

“We owe it to ourselves to take a moment each day to pause, recharge, and revitalise,” said Lindsay Lohan. “I’m proud to partner with Pure Leaf to promote the importance of taking a daily tea break because no matter what you do, we all deserve the time to reset and refresh. For me, prioritising breaks is essential for all of the roles I juggle, allowing me to return stronger and more restored.”

“At Pure Leaf, we are intentional about how we craft our delicious real brewed iced teas so you can feel refreshed and revitalised. We know a lot of people are not taking enough quality breaks during the workday, so we’re launching the Pure Leaf Tea Break to remind people that a moment to reset is very important and revitalisation is just a sip away with our delicious, iced teas made from a few high-quality, simple ingredients, and naturally occurring caffeine from tea leaves,” commented Julie Raheja-Perera, general manager/VP – Pepsi Lipton Partnership North America.

For more information on Pure Leaf’s campaign, visit PureLeaf.com/TeaBreak. Small businesses and 501(c)(3) nonprofits interested in applying for the Pure Leaf Tea Break Grant program can find more details and Official Rules at PureLeaf.com/TeaBreak.

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Klatch Coffee is a family-owned micro-roaster that has been producing coffee for over thirty years, roasting to its “Peak of Flavour” standards. Its Crazy Goat Blend is now part of Bruvi’s coffee offering.

Klatch is the latest partner in Bruvi’s Brand Partner’s Program, which aims to bring America’s best specialty coffee brands to a single-serve brewing platform for the very first time. Previous partners include LAMILL Coffee, Joyride, and Equator Coffee.

Specialty coffee brands are partnering with Bruvi because it offers technology and extraction not previously available on a single-serve platform, plus innovative degradable pods – making it suitable for craft brands and roasters like Klatch.

Klatch has partnered with Steeped Coffee and Cometeer in the past, but this is the first time it is offering its coffee in a single-serve brewer capsule format.

About Klatch Crazy Goat Blend

A robust medium-dark roasted blend with flavour notes of dark chocolate, toffee, and hints of spice in aroma and cup, from origins Central America, South America and Indonesia. It is the blend of choice for cold brew in Klatch Coffee cafes, and the Crazy Goat Blend B-Pods are available at US$24 for a box of 20 pods exclusively on Bruvi.com.

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Aiya Matcha is committed to providing quality Matcha products. Whether a culinary aficionado igniting creativity in the kitchen or a seeker of solace amid chaotic daily routines, Aiya Matcha’s Whole Foods Market lineup offers a product to suit every palate and purpose.

• Organic Ceremonial Grade Matcha: Aiya’s blend of spring harvest tea leaves, offering natural sweetness with earthy undertones for an authentic experience, says the company.
• Organic Culinary Grade Matcha: Boasting a robust tea flavour that shines through in every recipe, from beverages to baked goods.
• Matcha To Go: Crafted for on-the-go consumption of Ceremonial Matcha.
• Sweetened Matcha To Go: Antioxidant-rich Japanese Matcha and cane sugar, packaged for a latte at the consumer’s convenience.
• Sweetened Roasted Matcha To Go: Aiya’s newest product, delicately roasted to capture a rich aroma.

“Our nationwide launch into Whole Foods Market marks a significant milestone for Aiya Matcha as we continue our mission to make premium Matcha accessible to all,” said Fumi Sugita, president of Aiya Matcha. “We are particularly excited to introduce our Sweetened Roasted Matcha To Go to Whole Foods Market customers, offering a new way to enjoy Matcha.”

Introduced just last year, Sweetened Roasted Matcha To Go is crafted from slowly roasted Matcha green tea. Compared with the smooth, earthy flavour of traditional Matcha, roasted Matcha has a robust flavour and smoky aroma, rounded off with a chocolatey finish. It’s a unique twist on a familiar flavour, says the company.

Sweetened Roasted Matcha To Go is available exclusively at Whole Foods Market stores through 5 July and directly to consumer doorsteps via aiya-america.com and Amazon.com.

Aiya Matcha is available now in select Whole Foods Market stores nationwide. For Aiya Matcha sales inquiries, contact retail@aiya-america.com and for more information, visit aiya-america.com.

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Companies are often introducing new products or brands or displaying their recent launches at the Fancy Food Show (which took place between 23-25 June this year), so it is also the perfect opportunity to sample new coffee and tea SKUs. Most companies exhibiting at the show look to gain or expand their retail distribution in the United States. Whittard, for example, is a well-known and highly regarded English tea brand –established in 1886 – but it began to expand its presence in the US only recently so the show is an ideal place to meet retailers. Some companies exhibit hoping to find distributors to launch their products in US stores. For example, Shun Tea, from Japan, which was promoting its Camellia sinensis stem-based matcha called ‘bowcha’ and Brewix from India, which offers black, green and herbal and botanical teas in plastic-free, sugarcane-based packaging, were both hoping to find distributors to help bring their products in the US market.

On the coffee side, licensed brands were strong with many of the established companies (those already available at retail but looking to expand their distribution). White Coffee has long offered an array of licensed brands in its coffee assortment such as Harry & David, Entenmann’s, Jim Bean, Bailey’s and Peanuts. Two of its newest licensed ground coffee products are M&M’s and Snickers branded coffee, which join Twix and Dove.

Two Rivers Coffee from New Jersey also offers several licensed coffee products including ice cream brands Friendly’s and Cold Stone Creamery. Its newest item is Kellogg’s Eggo-branded coffee. According to Sam Blaney, vice president of sales and marketing, this is the first time Kellogg’s has licensed the Eggo name to another F&B product. Flavours for the single-serve coffee line include vanilla, maple syrup, cinnamon toast, chocolate chip and blueberry. When I asked who they are targeting with the Eggo coffee line, Blaney said it’s a nostalgia brand so he believes the line will appeal to anyone who grew up eating Eggo waffles, and of course, Gen Z, because that demo tends to enjoy sweet flavours.

New English Teas Ltd has also specialised in licensed products such as Beatrix Potter and tea sporting the Royals such as Queen Elizabeth II, King Charles, and Prince William and Princess Kate (technically, it may be Kate, the Princess of Wales). At the Fancy Food Show, New English Teas was highlighting its new Harry Potter line, which ranged from small decorative tins to beautiful large canisters and included a variety of flavours in both loose leaf tea and tea bags.

Unsurprisingly, the most innovation was in the ready-to-drink segment. Boba/bubble tea was ubiquitous, offering a variety of flavours (mango, passionfruit green tea; peach oolong tea; mixed berry hibiscus, etc.) including new tapioca and juice-based boba flavours, and instant bubble tea and instant popping boba kits. There were myriad companies offering new coffee and RTD drinks from cold brewed, to lightly sweetened and unsweetened, those with plant-based additives, and of course, new flavours, such as a lavender and maple oat milk latte from Dripdash, but the real innovation was in functional RTD coffee and tea.

Frujava won the Sofi Gold Award from the Specialty Food Association in the Energy Drink Waters & Functional Beverages category for its coffee bean and green coffee extract-based Cherry Vanilla Energy Drink. Frujava is targeting those consumers who would like the ‘energy’ benefits that energy drinks provide – each can contains 80mg of caffeine – but naturally, as the caffeine is derived from coffee. The drink tasted more like a semi-sparkling juice so it will appeal to those who may not want a soda but do want caffeine yet not necessarily a cup of coffee or a typical energy drink, both of which have much higher levels of caffeine.

Monatea, from South Africa – which was also looking for a distributor – was promoting its cold-brew sparkling rooibos drink (a subtle sparkling tea) that is caffeine-free, organic, has no sugar and only one calorie in distinct flavours such as ginger/peach/African olive leaf, sage/lime/Cape Mint, and hibiscus/berry/buchu. For those who prefer a sweetened beverage, Monatea also offers lightly sweetened versions. Many of the ingredients are native to only the Cape Floral Kingdom of South Africa, which adds to the uniqueness and originality of the drinks.

• 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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Scott Ford, co-founder and CEO of Westrock Coffee, raised an RTD can produced by Westrock Coffee to officially toast the grand opening of the company’s ready-to-drink facility in Conway, Arkansas. From left, he is pictured with Will Ford, group president of operations; Joe T Ford, co-founder and chairman; and Arkansas Gov Sarah Huckabee Sanders.

“The opening of the Conway facility marks a critical milestone for Westrock Coffee,” said Scott Ford. “In line with our commitment as a world leader in beverage innovation, today we launch the largest integrated beverage facility of its kind. This uniquely positions us as a leading force in beverage production across any channel and beverage format. Moreover, this facility extends our commitment to sustainability and responsible sourcing for our customers, farmer partners, and the communities we serve.”

Westrock Coffee’s Conway facility is built on the latest production capabilities, robotics and end-to-end automation for seamless manufacturing from green coffee receiving through roast and grind, extraction, and all the way through to bottling and packaging. This comprehensive approach, coupled with a unique future-ready fully integrated design, allows Westrock Coffee to quickly scale to meet growing industry demands while upholding the high quality standards.

Additionally, a new 530,000-square-foot warehousing and distribution center, located just two miles away, ensures efficient product distribution, reduces transportation times, and maintains a smooth and transparent flow of materials and finished goods.

“The Ford family’s commitment to Arkansas is legendary, and today’s opening is just the latest in the long string of investments and jobs they’ve created for our state,” said Governor Sanders. “Westrock Coffee is quickly becoming one of Arkansas’ fastest-growing companies – a testament to the business savvy and hard work of the people behind it.”

Westrock Coffee offers a comprehensive range of services, from coffee bean sourcing to final product distribution, demonstrating its commitment to quality and providing customers with a complete set of solutions. An onsite Research and Development lab models full-scale operations, ensuring a seamless transition from concept to commercial production.

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“We’re thrilled Peet’s has tapped our Q MIXERS Club Soda for a new way to delight consumers with sparkling beverages this summer,” said Jocelyn Hurley, VP of marketing for Q Mixers. “We are excited how our club soda, crafted with max carbonation and Himalayan salt, helps bring the sparkle to Sparkling.”

Pride Month

In addition to the summer menu launch, Peet’s is honouring Pride Month with a specially designed Pride Mug, available online or at Peet’s coffee bars while supplies last. Peet’s will donate US$10 for each Pride mug sold, up to $20,000, to the Tyler Clementi Foundation, which works to end bullying of LGBTQIA+ youth. Peet’s worked with its employee-based Peet’s Pride Alliance to bring the donation programme to life. Visit the Peet’s Pride Mug Product page for more details.

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“Brown Brothers Harriman was instrumental in Sustainable Harvest’s most successful years. We are happy to reinstate the historic partnership. Relationships matter in coffee trading and in banking alike,” said Jordan Hooper, member of the Sustainable Harvest board of directors and head of green coffee trading at Sucafina. “Sustainable Harvest will use the capital to build upon its Relationship Coffee model. We will continue to push the boundaries of traceability and financial transparency with BBH’s dedicated support.”

“As a firm with a long history in the coffee industry, we are excited to partner with Sustainable Harvest, a true pioneer in the growth of sustainable, traceable, relationship coffee,” said Lewis Hart, head of BBH Corporate Advisory and Banking. “We are also pleased to expand our relationship with the Sucafina team after knowing them for many years.”

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“With a passion for education, our Cash for Schools programme is a time-honoured tradition we’ve celebrated for over three decades,” said Matt Saurage, fourth-generation Community Coffee owner and chairman of the board of directors. “With more than 400 schools participating this year, we helped bring joy to thousands of students, teachers and families across our home region.”

Since 1988, the Community Cash for Schools programme has helped public and private schools earn over $8.5 million by offering proofs of purchase on Community® products. With the help of parents, grandparents, neighbours and friends, participating schools collect and redeem proofs of purchase for cash, which can be used at their discretion. Schools can put the money toward resources including new textbooks, computers, playground equipment or events that benefit students.

This year’s total cash earned was up 15% over last year — indicating a strong uptick in Community Coffee’s impact on the region. The top-earning school, Sts. Leo-Seton Catholic School in Lafayette, Louisiana, brought in over $5,000 to improve education for its students.

The Community Cash for Schools programme is open to all state-licensed schools from pre-K through 12th grade. To learn how to participate and for more information about the programme, visit CommunityCoffee.com/CashForSchools. Schools interested in participating can enroll online.

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Punk Bunny Coffee also announced a new partnership with Keurig Dr Pepper (KDP) to join the Keurig K-Cup Pod System, making Punk Bunny Coffee available to more than 40 million US households with a Keurig brewer. As part of the band and KDP’s shared commitment to sustainability, Punk Bunny K-Cup pods will be the first to launch the full flavor portfolio – Father of All…Dark Roasts, Soundcheck, Last Ride In and Light Club – with easy-peel lids to prepare pods for recycling.

Mike Dirnt explained, “For years, our band has been immersed in making damn good organic coffees with a strong focus on sustainability. Now in our tenth year, we are launching our new brand, Punk Bunny Coffee, and are proud to announce that we have been working closely in partnership with Keurig and support their sustainability innovations. Get ready to get ‘Hopped up on Punk Bunny Coffee.’”

“Green Day brings the same legendary passion they bring to their music to their work creating distinctive Fair Trade Certified coffee built on community from source to cup,” said Ben Yoder, vice president of Coffee Partners, Keurig Dr Pepper. “With the launch of Punk Bunny Coffee in recyclable K-Cup pods, fans will have more ways to connect with their musical heroes through a great cup of coffee, brewed at the push of a button. Plus, Punk Bunny Coffee in your Keurig brewer is a far better option than ‘409 in your coffeemaker’.”

In 2023, the band decided to create a new coffee brand that would take things to the next level. Bringing Adam Devine, Rachael Ray and other friends as investors, they tapped consumer packaging goods experts Richard and Paul Smucker Wagstaff as investors, advisors and board members. In the fall of 2023, the guys landed on their iconic Bunny as the face of the brand and Punk Bunny Coffee was born. Oakland Coffee products were manufactured by a third-party Bay Area-based roaster, but Mike, Billie Joe, and Tre wanted to have more control over their roasts. After a search spearheaded by Embassy Park Advisors, Oakland Coffee merged with Caruso Foods, an Ohio-based premier specialty family-run coffee roaster.

Billie Joe Armstrong said, “I’m stoked to be an owner of a very cool specialty coffee roasting company here in the US. And grateful for our co-owners and the amazing people who help us blend badass coffee, just how we like it. It’s going to be a big year for Green Day. We’ll be playing shows across the globe and Punk Bunny coffee will be fueling the way, backstage and on our busses.”

Paul Smucker Wagstaff, former president of Smucker and 5th Generation Smucker family member said, “The combination of our CPG Food expertise, the Caruso platform and Green Day’s ability to promote products and make connections in the entertainment industry has the company positioned to grow meaningfully over the next several years. We expect to pursue joint ventures and acquisitions as we venture into new product categories. We believe by bringing incredible fair trade organic coffee and the connectivity of the music industry we can be the coffee for music lovers everywhere.”

Dominic Caruso, CEO of Caruso Foods, noted, “We worked closely with the band to develop blends of Fair Trade Certified Organic Arabica beans roasted to four distinct roast profiles. The four blends are available in 12-oz. ground valve bags with the darkest item also available whole bean. The band and the Caruso’s share a common set of core values focused on hard work, a love of family and great coffee. We fully expect this brand to become the rock star of the coffee section in retailers across the country and beyond.”

Green Day and Punk Bunny’s Fueled by Love Initiative will take a portion of profits from every bag or pod of Punk Bunny Coffee sold and distribute it equally to this year’s charity partners: One Tree Planted, Oceana, Keep Memory Alive, Eat. Learn. Play, and the Ron Finley Project. Earlier this year, Punk Bunny Coffee was introduced to attendees of The GRAMMY Awards® and the EA Superbowl event and was made available for pre-order to Green Day and Oakland Coffee fans.

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