Every year, the conversations around sustainability increase, and the pressure is ever-growing from consumers and stakeholders for brands to truly act to futureproof our coffee and tea industries, as well as the planet itself, for future generations. This special section of our annual Sustainability Issue highlights some of the work and projects tea and coffee brands are undertaking to enact long-lasting change and impact. By Kathryn Brand

Efforts at origin

Clipper Teas is the United Kingdom’s first and longest-standing Fairtrade tea partner, values which have been intertwined with the brand since its inception. Clipper shares its mission with Fairtrade to raise awareness of the benefits of sustainable farming for people and the planet, informing its decision to also be certified organic. This year, Clipper launched its There’s Tea, Then There’s GOOD Tea campaign across Europe, aiming to highlight its brand story and show that it takes more than just taste to make good tea, specifically ethical and sustainable growing practices. At Clipper, this means supporting tea estates and smaller farms to become more sustainable, while paying workers fairer wages, including the Fairtrade Premium, which communities can spend in areas they decide are most needed.

Recently, Clipper’s Fairtrade Premium was used to fund an ambulance for a Mozambique tea estate. Over the past three decades, Clipper has contributed an estimated GBP £6.8 million to the Fairtrade Premium, and much of the tea bought by Clipper today is the same as 25 years ago, since when Clipper has supported the farms to become biodiverse and wildlife-friendly. Long-standing support and nurtured relationships with tea farmers is essential to their sustainability.

Sustainability at origin is not only crucial for the continuation and success of tea production, but for the people in the tea growing communities. This is evidenced in DavidsTea’s Nepal Water Project. The Canada-based tea brand recognises that clean water is not just a fundamental human right, but the essence of its product, from nurturing the Camellia sinensis plant, to brewing a cup of tea. DavidsTea has aligned itself with the United Nations Sustainable Development Goal 6, which aims to ensure the availability and sustainable management of water and sanitation for all. DavidsTea has joined forces with Jun Chiyabari, a key partner from which the company sources its Organic Nepal Black Tea, to tackle the clean drinking water issue in Jun Chiyabari Tea Garden in Nepal’s Dhunkuta district. The local government schools, crucial for the education and well-being of the community’s children, suffer from a lack of clean drinking water. This not only hampers the health of the students and staff but also affects their overall educational experience.

The collaboration began during DavidsTea’s 2020 Giving Week, in which it dedicated five percent of all loose leaf tea sales on 28 November to find clean water initiatives in Nepal. Jun Chiyabari then matched DavidsTea’s contribution, allowing it to expand the project to encompass not just three but four schools. In August 2021, Phase 1 was completed: the installation of sustainable water filtration systems in four schools, impacting over 3,200 children and staff. In March 2022, DavidsTea continued its commitment to the project, directing one percent of the proceeds from its Organic Nepal Black Tea to the mission, allowing it to begin Phase 2 in March 2024, through which it is aiming to bring clean water to two additional schools. This latest phase is expected to reach a further 862 students and staff across six schools in seven buildings.

Last year, illycaffè launched the first coffee produced through 100 percent regenerative agriculture. Brasile Arabica Selection Cerrado Mineiro is Regenagri certified, a third-party programme that certifies regenerative agriculture claims. It supports farms and organisations to transition to holistic farming techniques that increase soil organic matter, encourage biodiversity, sequester CO₂ and improve water and energy management. Italy-based illycaffè believes investing in the people who grow coffee is just as crucial in protecting the ecosystem and so funds a number of initiatives that further this goal:

• The Seeds for Progress Foundation helps to build new schools and offers training for teachers in Nicaragua;
• Reforestation in Colombia works to restore native vegetation, clean groundwater and improve the living environments for coffee growers;
• Farmer Field School is supporting women in Rwanda since 2019 when illycaffè financed the acquisition of a coffee plantation and planted around 2,500 certified-quality coffee plants to function as a Farmer Field School for 40 women coffee producers;
• Viveiro de Atitude programme helped build nursery housing for over 100 plant species in Brazil, preserving biodiversity and water resources as well as promoting environmental education in the country.

illy is investing in quality research and collaborating with a research project to: sequence the genome of Arabica coffee to help coffee growers adapt their plants to the changing climate conditions; it is building long-lasting relationships with growers based on knowledge-sharing and sustainable growth; and implementing a new certification protocol for coffee procurement, monitoring supply chains, guaranteeing the quality of the product, and protecting the environment and worker safety.

Pact Coffee has been fundraising reforestation projects and working only with farmers that follow sustainable practices for years, but in 2020 launched Cenicafé 1, a coffee variety developed over 20 years by the Colombian Coffee Growers Federation (FNC). As the world heats up, many Arabica coffee varieties struggle to grow. These warmer temperatures also bring a higher likelihood of disease to coffee plants, plus the conditions that plant-killing pests thrive in. It’s a problem that’s forcing farmers to go higher up into the mountains, causing deforestation and economic hardship. Cenicafé 1 is resistant to a number of fungal diseases, can be grown all over Colombia, and offers a high density of coffee cherries, giving farmers greater harvests on small amounts of land. It has quickly achieved high cupping scores and this year Pact launched its first limited edition Cenicafé 1 from the Buenos Aires farm. UK-based Pact is working to widen the recognition of Cenicafé 1 to increase demand for the variety worldwide and show Colombian farmers that there’s a profitable future in a sustainable variety on their existing farms.

To assess and improve conditions across the global community of coffee growers, Peet’s Coffee has partnered with Enveritas. The non-profit organisation uses technology combining AI and satellite imagery with on-the-ground surveys to: conduct 20,000 sustainability audits of smallholders each year; invest in over 30 different impact projects spanning Central America, South America, and the Indo-Pacific; work with World Coffee Research to provide funding for genetic conservation of coffee; have 24 countries verified by Enveritas for responsible sourcing; and, as part of JDE Peet’s, work towards fully validated science-based targets to contribute effectively to the fight against climate change and be at the forefront of deforestation prevention and restoration.

California-based Peet’s engages with Enveritas each year to evaluate the impacts of its projects: in Guatemala, the company has partnered with TechnoServe to train smallholder coffee farmers in overcoming agronomic and economic hurdles impeding their businesses and livelihoods; in the biodiversity hotspot, Finca Don Bosco, Panama, Peet’s collaborates with Smithsonian Migratory Bird Center to protect migratory songbirds by ensuring canopy cover, tree height, and biodiversity; and Peet’s has constructed the Butterfly School Papua New Guinea Bunum-Wo Estate, serving as educational enrichment and health care learning for nearly 200 young children of the farm’s workforce and the surrounding community.

Despite challenges such as climate change and economic instability, over the past year, 99.7 percent of Traditional Medicinals’ herbs were certified organic, and 30.1 percent were fair-certified. The California-based company advised on the creation of the FairWild standard and Foundation, which sets standards for sustainable wild collections of medicinal plants, ensuring that plant material is harvested ethically, sustainably and transparently. Traditional Medicinals has set a goal of sourcing 80 percent fair-certified herbs by 2030, to which its Fair for Life certification marks significant progress. This year, the company has reinvested over USD $174,000 in fair premiums into source communities, a 10.6 percent increase from the previous year. Traditional Medicinals has invested a further $2 million to origin community projects, local non-profits and certification standards. In Zimbabwe, 4,000 people gained access to safe drinking water, 510 farmers in Madagascar were trained in sustainable agricultural practices, and 2,300 women in Egypt participated in health education.

In-House and the community

Birchall Tea has opened its brand-new fully solar-powered tea factory in Wiltshire, England. Its roof-top solar installation features more than 460 solar panels, which are capable of generating all the clean renewable electricity for its on-site operations. The purpose built, state of the art tea factory generates so much energy, that it even puts power back into the National Grid. In addition to this, in May 2020, Birchall achieved the Carbon Neutral International Standard, which means that all of its products are 100 percent carbon neutral.

Similarly, Equator Coffees has reduced its carbon emissions by 80 percent per roasted coffee batch through its investment in energy-efficient Loring Smart Roasters. Other sustainable practices Equator undertakes in its roastery include donating its burlap coffee bags to local farms, composting its chaff locally, and upcycling coffee excess with Extrafood. For its cafés, the California-based company is always looking out for partnerships and resources to improve its sustainability efforts. In 2023, Equator launched its Too Good To Go programme in five of its cafés, aiming to fight food waste by providing surplus food to customers at a reduced price. Equator plans to expand the programme across as many of its retail locations as possible. It continues to encourage its customers to get their drinks in for-here serve ware and use their own reusable cups in its cafés, offering a USD $0.25 discount for customers who bring their own cups, both of which have seen a significant use increase since 2022. The to-go cups and containers that Equator does offer are 100 percent compostable.

Sustainable packaging has long-been a priority for illy. Its cans and tins are made from recyclable metal, and it has recently launched its new certified ESE compostable coffee pods which come in illy’s three blends: Classico, Intenso and Decaffeinato. illy was also the first Italian coffee company to obtain a B-Corp certification.

Little’s is addressing packaging sustainability by becoming the first instant coffee company in UK supermarkets to go 100 percent plastic free. Its coffee pods and ground coffee bags are fully recyclable while its jars are of UK-made glass and aluminium lids. In 2022, Little’s moved its coffee capsule manufacturing from Europe to the UK so that all Little’s roasting and pod manufacturing is done in its on-site roaster, meaning it can both reduce its carbon footprint and be certain of good practices. As a result, the brand is on its way to being carbon neutral.

Since July 2023, Pact Coffee pouches have all been 100 percent recyclable. By being made from a single material, the bag is much easier to recycle into new plastics, and its low-density plastic design using a high proportion of recycled materials ensures it uses as little new plastic as possible. These bags also fund the ‘this bag saves’ project, which stops plastic bottles from entering our oceans. For every kilogramme of packaging purchased, ‘this bag saves’ recovers and recycles the equivalent of two plastic bottles from Asian rivers. Pact explains it chose this option over ‘compostable’ alternatives because around 90 percent of people in the UK do not have the means to compost at home, and compostable packaging can take years to break down, meaning most ends up in landfill or food waste, where it blocks the recycling process. Pact’s carbon footprint is then offset by SeaTrees, a project which protects and regenerates coastal eco-system by planting and restoring aquatic plants that are highly effective in absorbing carbon.

Fostering a better balance between nature and people is something Traditional Medicinals is working towards, with its Traditional Medicinals Foundation. The mission of the foundation is to help people live consciously connected to nature through two pillars: making herbal education accessible and fostering a mindset of stewardship through interacting with nature and conserving resources.

In 2023, Traditional Medicinals aligned with the Science Based targets initiative (SBTi), aiming to reduce Scope 1 and 2 emissions by 42 percent by 2030, and achieve net zero emissions by 2050. The company also conducted a natural capital impact assessment that enabled it to identify, measure, and value direct and indirect impacts and dependencies on natural capital. The framework is crucial for understanding the dynamic relationships between organisations and the health of the natural world, which critically informs decision-making.

BioSense capsule. Image: AluSense

Suppliers commit to a greener future

As with the brands and companies they work with, suppliers to the coffee and tea industry are also passionate about utilising sustainable practices throughout the supply chain. This dedication to sustainability is reflected in multiple ways such as ethical sourcing, environmental protection, climate adaptation, energy efficiency and waste reduction. Below is a sampling of coffee and tea suppliers, which through their sustainable practices, are contributing to a healthier planet and a more sustainable future. By Aubrye McDonagh Leigh

IMA Coffee is committed to increasing sustainable practices to reduce roasting emissions and test alternative packaging materials, implementing advanced eco-friendly solutions throughout the industrial process to rise to the challenge of coffee sustainability. Over the past few years, IMA’s approach to sustainability has led to the design and adaptation of packaging technologies to effectively handle compostable materials, in collaboration with important partners in the field.

Recently, Italy-based IMA Coffee, in partnership with Minnesota-based NatureWorks, a leading manufacturer of polylactic acid (PLA) biopolymers made from renewable resources, developed a new compostable coffee pod solution compatible with Keurig brewers for the North American market. For the rigid capsule body, NatureWorks was able to combine non-compounded, highly crystalline, and heat resistant Ingeo PLA grades with a refined single-stage thermoforming process to achieve production rates comparable to incumbent polypropylene (PP) capsules. The rigid thermoformed capsule was then combined with a non-woven filter and multi-layer top lidding solution, also made with Ingeo. The use of one primary material through all three components of a coffee pod is more cost effective and offers greater consistency when heat sealing the components together, thus preserving the taste and aroma of the enclosed coffee.

The collaboration between NatureWorks and IMA, bolstered by IMA OPENLab, the group’s network of technological laboratories and testing facilities, laid the groundwork for a new market-ready coffee pod solution. Multiple studies and tests on the new compostable material and its performance throughout the packaging process have led to the proper configuration of IMA’s coffee-pod filling and sealing machines, enabling them to handle the rigid capsule, filter, and multi-layered top lid made of Ingeo PLA biopolymer with high precision. This will facilitate the easy setup of new production lines, thereby offering a turnkey compostable and sustainable solution at high production speeds, ensuring high-quality brewing.

With the world’s largest production capacity for empty Nespresso-compatible aluminium coffee capsules, AluSense products are distributed in over 80 countries. The Belgium-based company offered the first capsule made from 80 percent recycled aluminium, boasting CO₂-neutral accreditation to ensure zero environmental impact.

AluSense’s latest innovation, BioSense capsules, are 100 percent bio-based and compatible with all Nespresso Original Machines. These empty capsules mark a significant step towards sustainability without compromising on quality. The mono-body design and custom dome shape of BioSense capsules allow for packing over 20 percent more coffee into each capsule, the highest volume in the home-compostable market. These capsules also provide exceptional protection against oxygen and moisture, ensuring coffee retains its rich flavour.

BioSense home-compostable coffee capsules are made entirely from second-generation end-use bio-based materials, free from PLA, plastic, oil, bisphenol A, or fossil fuels. Their fully compostable nature is validated by the OK compost HOME certification. BioSense also holds certifications from Hansecontrol, SGS, TUV, ISSC, and CO₂ Neutral.

Descafeinadores Mexicanos (Descamex)’s sustainability strategy is based on three main pillars: the community, the environment and the people. Its sustainable practices include:

• Certifications: Since 2007, Descamex has been certified by the Rainforest Alliance and Bird Friendly. With these, it directly and indirectly employs better agricultural practices.
• Social Responsibility Badges: Since 2005, the company has maintained the ESR badge (Socially Responsible Company), seeking to promote social responsibility and is one of the three SMEs in Mexico that has had the badge the longest. In 2024, Descamex finalised its SMETA four pillars audit and is now 100 percent compliant.
• Planting of trees: Through its volunteer programme, Descamex planted 135 fruit trees between April 2023 and April 2024.
• Energy efficiency: Descamex uses the energy storage system obtained with cleaner generation methods (hydroelectric) with a monthly impact that stops the emission of 27.6 tons of CO2, equivalent to planting 1,660 trees.
• Waste management: At the end of 2023, Descamex’s recycling rate was 87 percent, the coffee powder generated is donated as fertiliser to the coffee plantation, which improves the soil quality.

Mexico-based Descamex also supports World Coffee Research, which unites the global coffee industry to drive science based agricultural solutions to urgently secure a diverse and sustainable supply of quality coffee today and for generations to come.

Kloth & Köhnken Teehandel GmbH offers fine teas, sophisticated formulations and flavoured/scented tea innovations and has espoused sustainable values since its formation. The Germany-based company believes that sustainable actions cannot be decreed, rather it is a learning process. FairBioTea is a private sector initiative focused on the development of healthy and sustainable, fair and ecological tea production operations and industry. Through its FairBioTea development partnerships, Kloth & Köhnken actively supports Chinese tea farmers who are growing sustainably and improving their quality management.

Since 2007, together with selected tea gardens, Kloth & Köhnken has been helping to make farming more ecological, transparent and sustainable. The company is especially proud of its long-standing cooperations in tea-producing countries where its partners dictate the pace at which they adopt environmentally friendly practices. Through FairBioTea, Kloth & Köhnken establishes a fair and reliable framework for transparent, sustainable tea production, culminating in a premium product.

Most teas Kloth & Köhnken purchases are certified (Rainforest Alliance, Fairtrade, organic and Fairbiotea). Its certified products exceed the EU organic regulations, and their cultivation also encompasses land use and nutrient cycles, which in the long term will help preserve soil fertility.
Additionally, for more than three years, Kloth & Köhnken’s sustainability team has been working to implement all requirements for the new German due diligence law and for the European regulations to come. This includes the Code of Conduct, which defines internal company requirements as well as minimum standards for environmental, social and ethical obligations. The Code of Conduct is the basis for developing a business relationship with Kloth & Köhnken, which supports companies that take care of their business sustainably, treat their employees well and protect the environment.

Furthermore, under the motto ‘K&K Goes Green’, the topic of sustainability will become more of a focus for Kloth & Köhnken and internal processes will be optimised and made more efficient. This includes asking all employees for suggestions and ideas and raising awareness for a more sustainable way of living.

As the world faces unprecedented environmental challenges, the importance of sustainable agricultural practices cannot be overstated. Australian Native Products (ANP) promotes sustainability through its cultivation and processing of lemon myrtle. The Australia-based company’s efforts are not just about meeting market demands but also about ensuring the health of our planet and the well-being of future generations.

ANP’s Environmental Management Policy underscores its commitment to optimising quality produce while enhancing the sustainability of natural agricultural resources. This policy is built on several key pillars:

• Resource Efficiency: Implementing precision farming techniques, optimising irrigation practices, and striving to minimise energy consumption by utilising renewable energy sources whenever possible. Soil conservation measures such as mulching and utilising waste stream materials in composting are also employed.
• Biodiversity Conservation: ANP creates wildlife habitats, maintains natural ecosystems, and minimises the use of pesticides and herbicides that may harm non-target species. Its agricultural practices are designed to support, rather than hinder, biodiversity.
• Waste Reduction: Strategies to reduce, reuse, and recycle farm waste are integral to ANP’s operations, such as composting product waste and minimising packaging waste.

ANP has also implemented a Climate Adaptation Strategy, which involves:

• Climate-Smart Practices: Utilising climate-smart agricultural practices to ensure sustainable production. This includes the use of organic and biodynamic principles to maintain plant health and soil fertility, minimising the need for chemical inputs.
• Carbon Sequestration: ANP farms contribute significantly to carbon sequestration. Its Lemon Myrtle trees absorb substantial amounts of CO₂ annually, helping to mitigate its carbon footprint.

ANP has achieved the Union for Ethical Biotrade (UEBT) and Rainforest Alliance (RA) ingredient certification for its Lemon Myrtle leaf products. Furthermore, ANP ensures that all its organic products meet the highest standards, maintaining the expectations of consumers and complying with a range of organic standards.

Looking ahead, ANP is committed to implementing its Biodiversity Action Plan, exploring adaptable cultivars, and investing in innovation for better processing mechanisms.

The post Special sustainability section: brands and suppliers appeared first on Tea & Coffee Trade Journal.

The core packaging design features bold red, stark black, and sharp lines that the California, US-based company has used much in its branding previously. Central to the new design is the addition of sun rays emanating from the centre, symbolising “Equator’s sense of optimism and forward momentum,” according to the company.

“We wanted our new packaging to not only reflect our brand’s heritage but also convey our vision for the future,” said Shelby Colley, head of marketing at Equator Coffees. “The introduction of sun rays signifies our commitment to growth, innovation, and embracing what lies ahead as we enter our third decade and beyond.”

In addition to the visual updates, Equator Coffees has introduced a new colour system and label structure to provide customers with more information about each coffee variety. Inspired by the structure of a ledger, the redesigned labels utilise colour to differentiate between blends, single origins, espressos, decafs, and selections from the Chef’s Collection. Roast profiles and detailed variety and processing method information have also been added, catering to both seasoned coffee enthusiasts and newcomers alike.

The redesign was done in partnership with designer, Swasti Mittal, who helped shape the new packaging to align with the brand’s future direction.

“We are thrilled to have partnered with Swasti on this journey,” added Colley. “Her creativity and attention to detail were instrumental in bringing our vision to life, and we couldn’t be happier with the result.”

Equator Coffees’ new packaging design is now available across its product range.

For more information about Equator Coffees and its new packaging design, visit equatorcoffees.com.

The post Equator Coffees announces its new packaging design appeared first on Tea & Coffee Trade Journal.

“We waited until the technology was there to create a high quality, sustainable product for people who use these machines at home or at work,” said Equator Coffees’ director of coffee, Ted Stachura. “With these innovative commercially compostable capsules, we feel confident about offering an assortment of our certified coffees in a new convenient format.”

With the coffee-at-home revolution which began during the pandemic, many consumers have found convenient ways to make their daily cup at home – MRI Simmons estimates that 9.5 million Americans own a Nespresso Machine as of early 2023.

Equator’s goal is to make specialty coffee accessible and meet customers where they are, whether that is visiting our cafes, our wholesale partners, or brewing at home.

Equator has partnered with luxury hospitality customers like Hotel Drisco in San Francisco, CA, and Amangani in Jackson Hole, WY, part of Aman Resorts, who will offer these earth friendly capsules in their in room service portfolio, with more new partners on the way.

“After years of exploration and development, we are thrilled to launch a familiar, easy to use capsule offering that will resonate with both our discerning consumers and esteemed partners in the hospitality industry,” said Jesse Bladyka, Equator Coffees’ director of wholesale. “This new product reflects our unwavering commitment to quality and sustainability, and we can’t wait to share this new and exceptional Equator Coffees experience.”

The four different coffees in the espresso capsule line-up represent classic Equator Coffees blends. Each recyclable carton comes with 10 certified commercially compostable capsules and is priced at USD$14 MSRP. They are available for purchase or subscribe and save at equatorcoffees.com.

• Mocha Java | Origin: Ethiopia, Sumatra | Roast Level: Medium
  ○ A Fair Trade and Organic certified coffee blend with classic flavours of dark chocolate, almonds, and berries.
• Jaguar Espresso | Origin: Peru, Ethiopia, Sumatra | Roast Level: Dark
  ○ A complex espresso blend of Organic and Fair Trade certified coffees with flavours of fruit, dark chocolate and spice.
• French Roast | Origin: Nicaragua, Guatemala, Sumatra | Roast Level: Dark
  ○ This Organic and Fair Trade certified blend is crafted with delicate smoky nuances while retaining sweetness and fruit-toned chocolate flavours.
• Decaf Shakeout | Origin: Mexico (Chiapas & Oaxaca) | Roast Level: Medium Dark
  ○ A certified Organic coffee decaffeinated using the chemical free water processed
  method, with flavours of nectarine, milk chocolate, and roasted almond.

The post Equator launches four compostable espresso capsule flavours appeared first on Tea & Coffee Trade Journal.

Before the pandemic, this location was a thriving hub of activity, with employees from LinkedIn and other neighbouring tech giants stopping by. “We believe that now is the right time for Equator to re-open, given the promising uptick in office attendance, the success of the recent Dreamforce Conference, the city’s Vacant to Vibrant programme, and the efforts of other food and beverage destinations such as Devil’s Teeth Baking Company, Rosalind Bakery, Teranga, Yokai SF, and Holbrook House,” said Equator Coffees’ CEO JP Lachance. “We’re looking forward to supporting the revitalisation of the area, and bringing back specialty coffee tastings, events and pop-ups to the space to help rebuild the community in the SOMA neighbourhood.”

The now reopened café is situated in a public open space in the lobby of the LinkedIn offices with stadium seating, tables, and wi-fi for flexible remote work, and striking art by Frank Stella. The café will be serving up specialty coffees, seasonal beverages, fresh pastries, and Equator’s Frittata breakfast sandwich.

Equator Coffees in SOMA is located at 222 2nd Street San Francisco, CA 94105. Located on the corner of 2nd & Howard, this café is just steps away from offices and landmarks, including the Salesforce Transit Center, the Moscone Center, SF MOMA, Apple and Asana offices. For more information, visit equatorcoffees.com.

The post Equator Coffees reopens its San Francisco café appeared first on Tea & Coffee Trade Journal.

While organic tea and coffee has been readily available on the market for some time, the category has seen, and is expected to see, continued growth as more consumers opt for products, they believe to be more sustainable and even healthier for them, and producers seek to improve their sustainability credentials and market positioning.

Nandini Roy Choudhury, client partner of food & beverages at global market research firm, Future Market Insights, writes in a report that the organic tea market holds a value of USD $1.24 billion in 2023, and is expected to reach a value of USD $2.69 billion by 2033, at a CAGR of 8 percent during the forecast period. Meanwhile, the organic coffee market has a projected CAGR even higher, at 12.5 cent for the forecast period 2023 to 2028, according to a report by Mordor Intelligence.

Consumer interest in organic tea and coffee has been gaining especial traction since the pandemic, when wellness became a priority, and organic is often believed to be a cleaner and healthier option over regular products, due to the lack of chemical fertilisers and pesticides. The sustainability benefits are also undeniable and consumers are seeking to make more mindful and conscious purchasing decision. Meanwhile, producers are heeding to this consumer pressure, and wanting to offer tangible sustainability claims to differentiate themselves from their competitors, and perhaps even justify a higher price point of their product.

Image: Equator Coffee

In terms of consumer demand and purchasing of organic tea and coffee, the geographical distribution is similar, with Europe dominating, particularly Germany, France, and the UK, according to FMI, and North America seeing similar figures in both organic tea and coffee. In organic tea specifically, parts of Asia, including China, are witnessing significant growth in consumption, said a spokesperson from Hälssen & Lyon. Whereas in organic coffee, global insights firm, Mordor Intelligence revealed Latin America is seeing the fastest growth.

Notably, the biggest producers of organic tea are similar to the biggest global producers of tea in general, countries such as China and India, however, the case is not the same for organic coffee. Samuel Klein, green coffee buyer, Partners Coffee, explained that, while Brazil produces a third of the world’s coffee, “Only a handful of Brazilian exporters are offering certified organic coffees.”

Ted Stachura, director of coffees, Equator Coffees, concurs; “Although there is some organic coffee cultivation in Brazil, Vietnam, and Colombia, the world’s largest coffee-producing countries are not typically associated with organic production.” This is largely due to growers in such countries producing coffee on a mass scale, and the farming methods necessary to do so. Smallholder farms using semi-forested coffee cultivation, are often organic by default, in countries such as Ethiopia, Peru and Mexico, said Stachura, as well as Honduras, Guatemala, Rwanda, Burundi, and Uganda, added Klein.

Organic farming is broader and more thorough than a lot of consumers realise; it is about more than just limiting or eliminating chemical fertilisers, herbicides and pesticides. “Consumers who support organic farming practices are voting to not support the petrochemical industry. Producing chemical-based fertiliser has a negative environmental impact,” detailed Stachura. “Shipping these fertilisers internationally, as coffee producing countries typically do not produce this kind of fertiliser, incurs added environmental costs. Handling chemicals poses potential health risks to farmers and, in situations where producers lack training, application of too much fertilisation may result in runoff of these chemicals making its way to water sources.” The soil itself benefits from the lack of chemicals in the long term, increasing its biodiversity, structure, fertility, and resilience to environmental influences, leading to healthier eco systems.

“Organic farming also has the potential to sequester carbon dioxide in the soil,” noted Hälssen & Lyon’s spokesperson, “This can contribute to mitigating climate change by reducing greenhouse gas emissions.”

Organic’s financial & health benefits

Choudhury stated that consumption of organic beverages can help to support farmers on a smaller scale, in addition, “Sales of organic tea are projected to have a higher price realisation thereby improving the socio-economic situation of tea producers.” The organic certification encourages and even necessitates fairer, safer and more equitable trading for the producer that supports the tea or coffee growing community.

Further, there are evolving beliefs, especially among consumers, that the lack of chemical agents in the process results in a healthier product. “The reduction in chemical residues in organic food may result on long-term health benefits by lowering the potential risks associated with pesticide exposure,” explained Hälssen & Lyon’s spokesperson.

Image: Partners Coffee

The health claims for organic produce are still evolving, especially within the tea segment, with Choudhury stating that “compared to traditional black tea, organically cultivated tea contains more catechins such as epicatechin gallate, epigallocatechin gallate, and epicatechin.”

Roadblocks to organic production

So, if there are all these benefits to the environment, to the producer, the consumer, then why aren’t more tea and coffee companies producing organic? As with such things, the reason is multifaceted. Broadly, it is more expensive, both for the producer and consequently the consumer. The requirements and inspections for the certification are demanding, and costly, and it is by no means a quick or simple switch.

Partners Coffee’s Klein explained, “It begins with a multiyear period where no prohibited fertilisers, fungicides, or pesticides may be used. During that time the farm must develop and implement a documented plan to fertilise and treat the plants with organic inputs.” Throughout this conversion phase, any coffee (or tea) that is grown and produced must still be sold without the organic title, as the transition is not fully complete, with no compensation for the expense of the process or of lost yields.

Spencer Turer, vice president, Coffee Enterprises, added, “when organically grown coffees are not able receive the premium prices for the certification and are sold as non-organic coffee due to quality issues or reduced demand, the expense of producing the organic certified coffee is changed from an actual return on investment ratio to an outright business expense for meeting the social, environmental, and ethical standards of the producer.”

Lower yields are a common side effect of organic farming, especially in the short term, “as organic practices may not provide the same level of nutrient supply or pest control,” said the spokesperson from Hälssen & Lyon, resulting in additional unit costs of production. However, she also suggested that there have been successes where organic sections of farms have outperformed conventional sections, four-to-one, because the soil was more nutrient-rich and microbiologically diverse. But this is a long-term result that doesn’t offer immediate help to farmers in the short-term making the switch.

The added expense of the initial reduced yield is only the beginning, revealed Klein, “After coffee is picked there are strict handling requirements at virtually every stage of production. Different milling and eventually roasting equipment, or costly purge batches, must be used, followed by meticulous cleaning practices. Coffee must be carefully separated and documented with every movement, then production records must be audited frequently to identify accidental contaminations.

“The outcome of all of this is that, in most situations, producing an organic-certified coffee requires more labour and greater expenses while introducing new risk in terms of yields and pest management.”

The higher risk and expense for the producers, translate to higher prices for the consumer, which serve as a barrier for many, especially the price conscientious, and especially when inflation and the cost of living is soaring in many parts of the world.

“Many consumers and businesses demanding certified organic coffees expect them to be price competitive with the cheapest conventional coffees, which is unrealistic. I think for some customers it’s easy to justify a higher price because the value add is more obvious, but unfortunately, I think it means the quality of organic coffees on the market generally tend to be lower to compensate for price sensitive customers,” argued Klein.

Image: Equator Coffee

However, despite organic teas and coffees generally having a higher price point, they are both growing markets with burgeoning consumer interest. Even if consumers do not fully understand the complexities of the organic certification undertaking, they know it is better environmentally, often in quality, and possibly for their health too, so they know there is additional benefits that they are paying that bit extra for. In Turer’s judgement, “the price barrier [only] exists when the quality of the organically certified coffee, specifically the flavour, does not meet the value expectations of the consumer.” In other words, if a consumer purchases organic coffee or tea, and they experience good quality and taste, as well as the moral and environmental associations, then there is value for the money.

Do the benefits outweigh the challenges?

It could be argued that governing bodies ought to be doing more to support organic farming, to take some of the risk and cost off of producers and subsidise the products for consumers. Stachura believes that “governments in affluent coffee-consuming nations have the capacity to play a significant role in supporting and advancing regenerative organic farming practices,” and, perhaps, have the responsibility to do so if their country is the big consumer of that product in particular.

Klein feels, however, the argument that “economic stability and mobility for smallholder farmers is more urgent. I would like to see the two things promoted and supported in tandem.” He continued, “If organic production can support and increase farmers’ livelihoods, it’s absolutely a win. But if it reinforces an exploitative price structure, or expects farmers to bear unsustainable levels of risk, I think that’s a problem that needs to be confronted.”

While there is no doubt that organic farming is beneficial in so many ways, there must be support and incentives for tea and coffee farmers to make that switch for it to be viable to more than just the larger, commercial producers. But there are ways in which this can be mitigated. “Collaboration and innovation in the entire supply chain is key for helping to make organic tea more accessible and affordable for everyone involved,” explained the spokesperson from Hälssen & Lyon.

Not only can farms share knowledge and best practices, but share the costs of certification, particularly for smaller coffee or tea producers, among nearby farms. Klein also added that this challenge presents the opportunity for agricultural innovations. “People [are] learning new techniques of soil management or crop diversification specific to their farms which can improve yields with no or few synthetic inputs. If that innovation continues and expands, we might see significant improvements in the quality of organically produced coffees.”

There may still be challenges for organic farming, but they are seemingly worth confronting as the market reports demonstrate there is clear consumer demand for organic tea and coffee. Consumers may even be willing to pay that bit more for the certified products as it allows them to have a small part of environmental agency and responsibility over the way in which the products they buy are grown and produced. Stachura concluded, “As the world’s population grows, and the demand for food, including coffee, embracing organic and regenerative farming practices becomes imperative for human survival.” Therefore, we must continue to look for ways in which it can be remunerative, accessible, and equitable.

• Kathryn Brand is an associate editor on T&CTJ, while still writing for several of Bell’s other magazines. She joined Bell Publishing as an editorial assistant 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 The balance of organic appeared first on Tea & Coffee Trade Journal.

Equator Coffees, the certified B Corporation known for making an impact in communities locally and at origin, and Emmi Group, the Swiss-based manufacturer of high-quality and innovative dairy products, today announced a joint venture agreement known as Emmi Equator RTD Coffee LLC. The partnership includes the launch of a new range of ready-to-drink (RTD) cold brew coffee in four classic flavours — Pure Black , Hint of Milk and Sugar, Velvet Mocha , and Hint of Vanilla. The glass bottled beverages are currently hitting the refrigerator shelves of grocers, convenience stores, specialty retailers, and Equator Coffees locations throughout California.

Equator Coffees and Emmi Partner to Capture Share in a Booming Cold Brew Market

Cold brew has experienced a boom over the past decade and is projected to grow at a compound annual growth rate (CAGR) of 7.73% between 2022 and 2027, an increase of $439.93 million. 1Equator Coffees is leveraging its craft coffee heritage in partnering with Emmi Group to meet the demand of the continually growing category and to distribute a selection of grab-and-go beverages. “We are proud to partner with Equator Coffees, a leader in sustainable and specialty coffee, on launching a premium line of bottled cold brew,” said Brett Lanford, managing director, Emmi Equator RTD. “We’re confident that pairing Equator Coffees’ rich history with Emmi’s experience in building a successful ready-to-drink coffee brand allows us to deliver distinctive cafe-quality bottled beverages that will drive market growth in the category.”

Consciously Crafted Beverages:

Organic, Fair Trade, and 1% For The Planet The RTD beverages feature the quality and great taste of Equator Coffees beans that are sustainably sourced and roasted. The base blend’s organic and fair trade beans come from smallholder farms in Colombia, Ethiopia, and Indonesia to produce a full-bodied and velvety profile. Each batch is roasted in California by Equator Coffees’ highly-skilled roasters and then slow-brewed without heat for a smooth and flavourful finish.

The consciously crafted line, with a suggested retail price of $3.99 to $4.99 USD per 8.5-ounce bottle, are available in four offerings:

• Pure Black —the straightforward pleasure of a well-crafted cold brew.
• Hint of Milk and Sugar —a perfect mix of sweet and creamy for a latte-style experience.
• Velvet Mocha —the harmonious decadence of organic cocoa and smooth cold brew.
• Hint of Vanilla —subtle sweet vanilla meets a splash of milk for a touch of indulgence.

“We believe that coffee is more than just a beverage,” said Helen Russell, co-founder of Equator Coffees. “It’s a way to connect with others, to create memories, and to build community. We’re delighted to team up with Emmi on a premium cold brew range that broadens our existing selection of specialty coffee and lets customers enjoy the experience they’ve come to expect from Equator Coffees while on the go.”

To celebrate the launch of Equator RTD, the brand will give back one percent of sales annually to 1% for the Planet, a global organization inspiring businesses and individuals to support environmental solutions through memberships and everyday actions. For more information on the bottled beverages, visit drinkequator.com and follow along on Instagram at @equatorcoffees.

The post Equator Coffees & Emmi Group partner to launch RTD cold brew appeared first on Tea & Coffee Trade Journal.

The newest location follows the success of the brand’s Ivy Station café in Culver City, which opened in 2022. Designed by The Studio For, Fairfax delivers a lifestyle coffee experience all under one roof. The 860-square-foot main dining area accommodates up to 14 patrons and features furniture entirely produced by local Los Angeles artisans—including a selection of natural wood, Scandinavian-inspired tables and seating that integrates custom lux vinyl with textile upholstery for an added touch of dimension. 

Complementing the décor are original murals by LA Hope Dealer (Corie Mattie), a famed street artist known for hope-filled designs featuring doves. The rear of the main space also transforms into an inviting outdoor patio that can hold up to 20 additional guests. Equator Coffees plans to pursue strategic partnerships with local brands and host collaborative retail pop-ups in the café for guests to enjoy limited-edition merchandise, as well as unique food and coffee offerings.   

“Today, as much as when we opened our first café ten years ago, we want to create an inspiring environment for guests that invites them to experience coffee that’s roasted better, brewed better, and, most importantly, sourced in a way that makes lives better,” said Helen Russell, co-founder of Equator Coffees. “Our intention remains strong to continue to create inclusive and welcoming spaces for all.” 

To celebrate Equator Coffees’ newest location in Los Angeles, 10% of the Fairfax cafe’s opening week sales will be donated to the Los Angeles LGBT Center, which provides advocacy programmes and social services for lesbian, gay, bisexual and transgender people.  

Equator Coffees on Fairfax is located at 456 North Fairfax Avenue, Los Angeles, CA 90036. Situated in the Beverly Grove neighbourhood, the café is just steps away from city landmarks and attractions, including Canter’s Deli, Jon & Vinny’s, The Grove Shopping Center, The Original Farmer’s Market, CBS Studios, and the LACMA Museum District. For more information, visit equatorcoffees.com and follow along on Instagram at @equatorcoffees. 

The post Equator Coffees continues expansion with its second Southern California café location appeared first on Tea & Coffee Trade Journal.

“When it opened in 2013, Proof Lab launched the second generation of Equator. It was the next phase of something we take a lot of pride in: introducing a new generation of coffee drinkers to who we are, to our years of expertise in sustainably sourcing, roasting, and serving incredible specialty coffees,” said Helen Russell, co-founder & executive chair of Equator Coffees.

“Everything we did, and still do every day, comes back to connection, to fostering a warm, vibrant, and inviting place for coffee lovers and casual drinkers alike,” said Devorah Freudiger, director of coffee culture who opened Equator Coffees at Proof Lab ten years ago.

To commemorate this milestone, Equator has partnered with artist, Fisher Monahan, to illustrate all four Marin Equator locations, including Larkspur, Sausalito, Mill Valley, and of course Proof Lab front and center in its iconic red.

In celebration of this anniversary and Pride Month, the LGBTQ+ founded coffee roaster will also host the Tour d’Equator: Pride Ride in partnership with Marin-founded Mike’s Bikes on Sunday, 25 June. Participants are invited to join Equator in donating to support the critical work of The LGBT Asylum Project. Funds will be combined with those raised by their monthly Cup for a Cause ($1 per pour over sold in cafes).

For more information, visit equatorcoffees.com.

The post Equator Coffees celebrates ten years and its 10th cafe opening appeared first on Tea & Coffee Trade Journal.

For this spring’s Super Bloom blend, Equator Coffees has combined sustainable coffees from Nicaragua, Thailand, and Java, to create a diverse flavour profile. The company also partnered with queer illustrator & muralist, @Rymie, to bring vibrant colour to the campaign, from which 5% of sales go back to Equator Coffee’s producer partner in Nicaragua, Cooperativa de Servicios Múltiples Sacaclí, towards equipment for their new coffee quality control lab.

The Super Bloom Blend offers celebratory flavours of confetti cake, cherry blossom, and starfruit and is available for $20.00.

The Equator Blend Instant Coffee Bulk Pack is now also available, containing 25 servings (125g) of the company’s namesake blend in instant coffee form at a price point of $45.00.

The company’s new instant coffee offerings are designed to capture complex flavours without the bitterness typically associated with instant coffee.

Further new SKUs coming soon:

• 25 count merchandising box for café and wholesale partners, featuring easy grab-and-go single-serve pouches of Equator Blend Instant Coffee
• 5-pack single-serve pouches of Equator Blend for online, retail & wholesale
• 5-pack single-serve pouches of Decaf Equator Blend for online, retail & wholesale

Coming Soon: Equator Coffees in Fairfax District, Los Angeles

Equator Coffees’ second Southern California location will be opening this spring on North Fairfax Avenue. More information will be available closer to an opening date, or reach out to the company directly at press@equatorcoffees.com for more information.

The post Equator Coffees announces new seasonal blend and opening of LA café appeared first on Tea & Coffee Trade Journal.