Under a licensing agreement with Girl Scouts of the USA (GSUSA), Dunkin’ (formerly Dunkin’ Donuts) is debuting Trefoils shortbread-flavoured coffee along with the returning Coconut Caramel and Thin Mints-inspired coffee flavours. All are available now through the beginning of spring 2019 at participating Dunkin’ restaurants across the US.

Thin Mints coffee flavour features the cookie’s combination of cool mint and decadent chocolate, while the Coconut Caramel coffee flavour tastes of toasted coconut and creamy caramel. The new Trefoils shortbread flavour brings the sweet and buttery flavour of the traditional shortbread cookie to Dunkin’ coffee. All of Dunkin’s coffee flavours inspired by Girl Scout Cookies will be available in the brand’s full lineup of hot and iced coffees, espresso beverages, frozen coffee and frozen chocolate. With Dunkin’s new handcrafted espresso experience, which recently rolled out to US-based stores, featuring new equipment and a new recipe, guests can enjoy authentic lattes and cappuccinos with a new robust flavour and a rich, smooth, balanced taste.

To help support Girl Scouts participating in the Girl Scout Cookie Program, Dunkin’ franchisees at select locations nationwide will once again welcome girl entrepreneurs, as local troops will be invited to sell Girl Scout Cookies at Dunkin’ restaurants on weekends in February. Through opening their doors to Girl Scouts in 2018, Dunkin’ gave more than 12,000 cookie entrepreneurs the opportunity to build skills essential to becoming the next generation of female business leaders.

Girl Scouts have been selling cookies for more than a century, building essential entrepreneurial and business skills imperative to leadership and future success. Over one million Girl Scouts participate in the cookie program each year, using their earnings to power amazing experiences for themselves and their troop, including travel, outdoor adventure, and science, technology, engineering and math (STEM) programming. The cookie program’s benefits are many; a recent Girl Scout Research Institute study found that two out of three girls who participate in the program learn five crucial skills – goal setting, decision making, money management, people skills, and business ethics – while doing incredible things for themselves and their communities. The proceeds stay local, meaning that when consumers purchase the cookies that come from a registered Girl Scout only, they’re giving back to their wider community.

“There are few brands that fit better together than Dunkin’ and Girl Scouts of the USA. From great flavour combinations to shared values, such as positivity, innovation and entrepreneurial spirit – it’s a perfect pairing,” said Patty Healy, Dunkin’s senior director of integrated marketing. “The return of these beloved flavours to our lineup of coffees will help our brand and our guests kick off the New Year with a smile in honour of the start of Girl Scout Cookie season.”

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The global leader in flavorings, fragrances, functional ingredients and more developed the coffee and tea flavor collection to deliver fully indulgent, authentic tastes for dairy applications that expand beyond the known, and follow traditional flavors, and the trends for more unusual combinations.

“Consumers are looking for that premium experience in their food, which means pushing the boundaries on taste,” said Ian Thurston, senior category manager sweet at Symrise. “Our collection goes beyond what is expected in coffee and tea flavors, utilizing café favorites and unique tastes that pair perfectly with dairy indulgences.”

Flavors include hazelnut and amaretto, salted caramel, cold brew mocha, and hibiscus blossom chai latte in the coffee category; and matcha, chocolate, vanilla earl grey, and white peach for tea. Not only are these strong flavors meant to impart a pleasurable taste sensation, they also serve practical benefits, including masking any astringent or sour notes that are challenging for these dairy applications. The result is a collection of flavors that elevates dairy with the authentic taste of barista-brewed tea and coffee and opens the door to new, more indulgent applications for an eager consumer base.

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Each JING Origins Explorer comes with five-samples of the finest loose-leaf teas from Asia’s famous tea regions, and a guide filled with stories of origin, and how to get the best from the teas at home. All JING’s teas are soured extensively to find the very best taste of a place and are packaged at source for unrivalled freshness. An ideal gift for foodies at Christmas, the Origin Explorer teas were selected by JING’s head of tea, Tom Price, who has spent more than a decade scouring Asia for teas of exceptional quality.

“At JING, we believe in tea with character. Tea with true flavour, made by masters to reflect its origin. Our Origins Explorer will transport any tea lover to Asia, unlocking a whole new world of tea,” says Price.

The range includes:

Organic Dragon Well Supreme Green Tea

Hangzhou, Zhejiang, China

Traditionally pan-fired to elicit its famed, sweet notes of chestnut, it has a thick and velvety texture: an iconic characteristic of terroir unique to Zhejiang.

Japanese Sencha Green Tea

Shizuoka, Japan

The leaves are expertly steamed and rolled producing a sweet, vegetal taste with a grassy-fresh character. The rich and fertile soils in this region create a thick, rounded texture.

Ali Shan Oolong Tea

Chiayi, Taiwan

Grown in one of Taiwan’s most-treasured national park, this tea has a creamy character that gives way to fresh notes of spring flowers and hints of mango and apricot.

Organic Darjeeling First Flush Supreme Black Tea

Badamtam, Darjeeling, India

From the foothills of the Himalayas, this Darjeeling is a supremely fragrant tea with warm, floral notes and exceptional honeyed character.

Yunnan Gold Black Tea

Yunnan, China

The rich soils and subtropical climate of China’s Yunnan province create the perfect conditions for this bold and full-flavoured black tea. The taste combines rounded caramel sweetness with a smooth long-lasting finish of spice – ginger, nutmeg and cloves.

JING Tea Origins Explorer is available for purchase at: https://www.jingtea.com/shop/jing-origins-explorer. MRRP is £20 for tea only, £40 with Tea-iere.

JING Tea was founded in 2004 by Edward Eisler in London, England. Inspired by Asia’s great tea cultures, JING’s teas are the finest quality expressions of authentic provenance, outstanding skill, and exceptional taste: teas that reflect the local terroir and production methods refined by masters over millennia. They do not blend from multiple origins, but source extensively to find the very best taste of a place. Picked and then packaged at source for unrivalled freshness, JING guarantee only the freshest teas.

JING Tea is the tea of choice for the world’s hospitality leaders, with listings in 60-Michelin starred restaurants, with a total of 98-Michelin stars celebrated across all restaurants.

For more information about JING Tea, visit: www.jingtea.com.

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“It’s the most wonderful time of the year and we wanted to get the entire family into the holiday spirit by offering flavours they love that are reminiscent of the season,” says Sam Ferreira, president of Gloria Jean’s Retail Food Group USA, based in Santa Fe, California. “Our new menu items have arrived just in time for winter with festive options for both non-coffee drinkers and caffeine-lovers! We invite all Gloria Jean’s fans to stop by while shopping this holiday season, on their way to work or just because, to enjoy these delicious new creations they can’t find anywhere else.”

Available for a limited time, Gloria Jean’s Coffee’s winter seasonal menu items include:
Holiday Beverages:
o Jack Frost “Latte” – Made with silky-textured steamed milk, Santa’s Cookies & Milk powder, almond syrup and ground cinnamon, topped with whipped cream and blue sanding sugar.
o Sleigh Ride Cookie Mocha – Specially made using silky-textured steamed milk, perfectly extracted espresso, GJC chocolate mint syrup and GJC white hot chocolate powder, then topped with whipped cream, crushed Starbrite Peppermints and Oreo cookie crumbles.
o Jack Frost Un-Coffee Chiller – A caffeine-free treat featuring an icy blend of GJC’s Santa’s Cookies & Milk powder, ice-cold milk, almond syrup and ground cinnamon, topped with whipped cream and blue sanding sugar. (Guests can enjoy this beverage with a shot of espresso, for an additional charge.)
o Sleigh Ride Cookie Chiller – An icy blend of the brand’s signature cappuccino base, GJC white chocolate powder, Starbrite Peppermints and Oreo cookie crumbles, topped with whipped cream, Starbrite Peppermints and Oreo cookie crumbles.

Whole Beans: All seasonal whole beans are available in 12-oz bags for purchase in-store and online.
o Egg Nog – A blend of whole beans featuring flavours of sweet cream, nutmeg and warm holiday spices, with a hint of vanilla.
o Winter Wonderland – Gloria Jean’s signature winter flavoured whole bean reminiscent of sugar cookies and caramel, lightly spiced with cinnamon.
o Christmas Morning – Enjoy the sentiments of the season with this full-roasted blend, infused with surprisingly sweet undertones and an enticing, smooth finish.
o Holiday Cheer – For an instant warm and cozy feeling, try this medium-blend featuring the flavours of buttered rum with a hint of cinnamon. Also available in decaf.
o Mocha Merrimint – The perfect balance of cool mint and rich dark chocolate. Also available in decaf.
o Cinnamon Hazelnut – Features a blend of cinnamon and hazelnut.
o Jamaican Blue Mountain – Velvety smooth and well balanced, with a silky mouthfeel and subtle notes of nutty spice. A true rarity in specialized coffee. MSRP is USD $74.99 (per 12-oz bag).
o Hawaiian Kona – Gloria Jean’s Hawaiian Kona are 100% Kona beans, no blends, and feature notes of chocolate and caramel. MSRP is USD $59.99 (per 12-oz bag).

Available through 6 January 2019, the Jack Frost Un-Coffee Chiller & “Latte” and Sleigh Ride Cookie Chiller & Mocha, along with this season’s whole bean offerings, will be featured on Gloria Jean’s menu at all nearly 60 locations in the US alongside an assortment of chillers, mochas, lattes, hot cocoa, baked goods and pastries, whole beans, and retail merchandise. For the full menu, locations and the complete list of whole beans available for purchase, visit www.gloriajeans.com.

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Christmas Strawberry Cake Milk
Japan – Strawberry Christmas cake is one Japan’s most beloved holiday traditions, made with fluffy sponge cake, whipped cream and strawberries. Starbucks new holiday beverage is inspired by the sweet confection, made with steamed milk, strawberry compote and white mocha syrup, finished with whipped cream, strawberry topping and crushed biscuit. Also available as a Frappuccino-blended beverage.

Snowy Cheese-Flavoured Latte
China – A new holiday beverage made with baked cheese-flavoured sauce blended into classic espresso and topped with light whipped cream, blueberry-flavoured sprinkles and star-shaped crisps.

Toffee Nut Crunch Latte
China, Asia Pacific, Latin America and Europe – Shots of rich espresso join the flavours of buttery toffee nut and subtle notes of toasted nuts in the Toffee Nut Crunch Latte. The crescendo is a whipped cream peak sprinkled in a crunchy toffee nut topping. Sip it hot or have it blended with ice for a cool and cozy treat.

Christmas Dessert Latte
China – Inspired by the traditional British Christmas pudding, Christmas Dessert-flavoured Latte combines steamed milk, espresso and Christmas pudding flavoured sauce that’s finished with whipped cream, a drizzle of caramel sauce and mixed fruit sprinkle.

Cranberry White Chocolate Mocha
Latin America – Back by popular demand, Cranberry White Chocolate Mocha, Starbucks signature espresso is combined with freshly steamed milk and luscious white chocolate, then topped with whipped cream, a tart cranberry drizzle and crystallized cranberry sugar.

Duo Cocoa Mocha
Asia Pacific – Chocolate meets coffee with the new Duo Cocoa Mocha, made with silky swirls of dark and white chocolate fancifully combined with rich espresso. Finished with whipped cream, half drizzled in mocha and the other half dressed up with a dash of crunchy cocoa nibs. Available hot, iced and as a Frappuccino-blended beverage.

Speculoos Latte
Asia Pacific – Spice cookies, called speculoos in Belgium, are a winter favourite in Europe. It’s also the inspiration for this new beverage, where caramelly sweet goodness and fragrant warm spice dance with bold espresso. The beverage is topped with whipped cream, caramel drizzle and spice cookies for added crunch. Available hot, iced and as a Frappuccino-blended beverage. Also known as Caramel Cinnamon Cookie Latte in some markets.

Dark Cherry Mocha
Latin America and the Caribbean – Espresso with bittersweet mocha sauce, dark cherry-flavoured syrup and steamed milk. Topped with sweetened whipped cream.

Toasted White Chocolate Mocha
United States and the Caribbean – Made with rich espresso, steamed milk and flavours of caramelized white chocolate topped with whipped cream and candied cranberry sugar.

Chestnut Praline Latte
United States and Canada, Latin America – A blend of fresh espresso and flavours of caramelized chestnuts with freshly steamed milk, topped with whipped cream and spiced praline crumbs.

Caramel Brulee Latte
United States and Canada, Latin America – This holiday beverage features a combination of smooth espresso, velvety steamed milk and a caramel brulée sauce. It is then topped with whipped cream and a caramel brulée topping. This beverage is sure to be a returning Christmas favourite in our markets. Also available iced or as a Frappuccino-blended beverage.

Gingerbread Latte
United States, Europe, Middle East and Africa – For the ultimate drink to get you into the festive spirit, the Gingerbread Latte has everything you need. Topped with a gingerbread whipped cream and crunchy wafer, the sweet and delicately spicy gingerbread flavours mingle with espresso and steamed milk. It is finished with a touch of ground nutmeg.

Eggnog Latte
United States, United Kingdom – The return of the Eggnog Latte is celebrated by fans around the world. Made by combining Starbucks espresso with creamy, steamed eggnog and served with a dusting of ground nutmeg, it gets everyone in the mood of the season.

Peppermint Mocha
United States and Canada – A holiday classic made with Starbucks signature espresso and steamed milk sweetened with flavours of chocolate and peppermint, all topped off with whipped cream and chocolate curls.

Hazelnut Mocha
Argentina and Uruguay – This local favourite features luxurious bittersweet chocolate infused with a delicious hazelnut flavour, combined with espresso and steamed milk. Finished with whipped cream and classic mocha drizzle, this delectable warm beverage has been a new holiday classic in Argentina and Uruguay for the past couple of years. Available hot, iced and as a Frappuccino-blended beverage.

Christmas Brulee Latte
Europe, Middle East and Africa – A seasonal take on the traditional crème brulée – creamy eggnog milk is steamed with a rich crème brulée sauce and mixed with fresh espresso, then finished with a few shakes of Christmas Brulée sprinkles.

Salted Caramel Brownie Hot Chocolate
Europe, Middle East and Africa – Steamed milk and mocha sauce are combined with salted caramel sauce for this holiday treat. The beverage is topped with a salted caramel brownie whipped cream and finished with a blend of brownie crumbles and salted caramel brittle for that perfect balance between sweet and salty.

Flat White with Cinnamon Spice
Europe, Middle East and Africa – A subtle hint of cardamom, vanilla and cinnamon spice is mixed with Starbucks espresso for a Flat White with a sophisticated twist (can also be ordered as a latte). Cinnamon spice sugar is steamed into milk and poured over espresso, for a festive spark with a morning coffee.

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The six new artisan teas include:

• Banana Bee – Rooibos Herbal infusion: Biscuity hits of rooibos are chased by mellow accents of banana, all rounded off nicely with the soothing sweetness of honey. Top tasting tip: Goes beautifully with slices of fresh Alphonso mango. Or try with suman latik (Filipino fried rice cakes) and caramel sauce.
• Lemon Verbena – Herbal infusion: South American lemon verbena and lemongrass from South Asia create this mellow citrus celebration. Top tasting tip: This tea’s smooth and exotic lemon flavours make a lovely complement to a refreshing plate of ceviche.
• Paradise Punch – Green Tea: A little tropical island break for the senses featuring papaya, coconut, lemongrass and other faraway flavours. Top tasting tip: Keep it tropical and munch on some fresh coconut pieces while you sip this tea.
• Melon Berry – Green tea: Merry melon and bright berry flavours make this a thirst-quencher for all seasons. Smooth, balanced and overflowing with snappy sweetness. Top tasting tip: Wonderful with a salad of summer fruits, a sprig of mint and a honey-lemon dressing.
• Sencha Gyokuro – Japanese Green Tea: Also known as Jade Dew, Gyokuro plants are shaded from the sun for three weeks before picking to ensure the signature depth and intensity of flavour. Smooth umami flavours give way to accents of marine with aromas of buttered greens and sweet seaweed.
• Chinese Trio – Chinese Black Tea Blend (Chinese Mao Feng Black Tea, Chinese Golden Monkey King Black Tea, Chinese Yunnan Black Tea): Earthy and malty with a smoky-sweet frisson, this trio of prized China ingredients takes the black tea tradition to heady new heights of flavour. A legendary tea, some say Golden Monkey King tea, one of the trios, was named after the monkeys who picked it. Others say the tea bestows the monkeys’ considerable strength and virility.

These six new flavours bring Roqberry’s tea range to a total of 23 varieties; eleven tea blends, eight infusions and four specialty tea legends. Available online at the company’s website, www.roqberry.com, prices for a box of 18 tea bags range from £6 to £7. Gift sleeve inclusive of a three-box selection begins at £18 (depending on the trio chosen to include).

Roqberry is a new brand of tea, specifically focused on foodies, tea and food pairings, and bringing big flavour to tea. With high quality ingredients, hand blended in the UK, Roqberry offers both unique flavoured blends as well as top quality artisan varieties. Flavours include fresh expressions of classic blends, such as smooth and sunny Citrus Grey, as well as extraordinary new fusions like savoury Sushi & Spice. The naturally caffeine free infusions range from spiced Turmeric Chai to floral Bloom Box. The specialty Tea Legends include artisan varieties like Jasmine Dragon Pearls that remain true to tradition.

For more information, visit: www.roqberry.com.

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Annual holiday-flavoured beverages – Peppermint Mocha (back for a 16th year!), Toasted White Chocolate Mocha, Caramel Brulée Latte, Chestnut Praline Latte, Gingerbread Latte and Eggnog Latte – are all back in stores, and available hot, iced and as Frappuccino blended beverages.

During the holidays, memories from the past help connect us across time and distance. This season, Starbucks stores are celebrating the spirit of yesteryear with a modern twist. “We started this season by looking to the past,” says Kristy Cameron from the Starbucks Creative Studio.

When dreaming up holiday plans more than 18 months ago, the Seattle, Washington-based company’s Creative Team passed around one-pound bags of Starbucks Christmas Blend (also available beginning today) from more than 30 years of the beloved brew.

“Looking back at our heritage, we found something lovely in our own story, with beautiful coffee and flavours that come together to make the season magical,” Cameron says. The creative team snipped pieces from Starbucks holidays past – a star, a branch of coffee cherries, a flame. They added vintage colours and patterns, like mint green and argyle and reinterpreted them with graphic flair, and a dash of glitter and shine.

“When you come into Starbucks, there’s a festive vibe,” Cameron says. “Our customers have told us that the return of Starbucks holiday cups and beverages are a signal the season is upon us. We hope they feel the holiday magic that only Starbucks can create during this special time of year.”

Starbucks holiday cups have themselves become a symbol of the season for more than two decades. Just as they did that first year in 1997, this holiday features a series of four unique cup designs:

Stripes: On each bag of Starbucks coffee there is a sealed seam that runs along the back, called a fin. Starbucks has been adding a contrasting colour along the fin as a design element for years, and the team found a way to bring that design element to center stage. A take on the iconic red cup, the Stripes holiday cup features graphic bands of bright poppy red and a darker cranberry, accented with white pale rose gold. A ribbon of black, white and Starbucks green on the back ties all the four cup designs and reappears in merchandise and store signage and displays.

“The ribbon was born out of the holiday feeling of boxing holiday presents and wrapping paper,” Cameron said. “The holiday cups feel like these presents you want to unwrap. Each one is its own gift.”

Flora: Ripe coffee cherries have evoked festive holly on packaging over many years, including 2013 and 2017. In a nod to Starbucks coffee heritage, the Flora design features mint-green graphic leaves with pops of colourful bright red berries against a cream-coloured background.

Espresso Houndstooth: Starbucks Christmas Blend Espresso Roast is known for its intense flavour and caramelly sweetness. Designers used fire to represent this rich, dark roast, and reimagined it as elegant flame in the red and white retro Espresso Houndstooth design.

Stargyle: Stars often appear in Starbucks designs, even winking atop the Siren’s crown in the company logo. The illustration of a couple reaching up to place a star atop a holiday tree from Christmas Blend 1999 was the starting point for this year’s Stargyle design. Here the stars twinkle against a backdrop of interlinking diamonds in varying shades of Starbucks green.

Limited-Edition Red Reusable Cup: Starbucks is giving customers who order a holiday beverage on 2 November a free, limited-edition reusable red cup, while supplies last. Customers who bring their reusable holiday cup to a participating Starbucks company-owned or licensed store in the US or Canada after 2pm between 3 Nov and 7 January 2019 will get USD $0.50 off their handcrafted grande (16-ounce) holiday beverage.

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The Peet’s True Iced Espresso line features dark roast single-origin Colombian coffee, which provides a deep roasted sweetness so minimal sugar and calories are needed for a pure coffee indulgence.

“Iced espressos in Peet’s coffee bars are incredibly popular, representing over 40% of our cold coffee sales,” says Gretchen Koch, director of marketing and innovation at Emeryville, California-based Peet’s Coffee’s Coldcraft division. “After the success of bottling our signature cold brew, we are excited to introduce a premium RTD iced espresso that can be enjoyed anywhere. It was not easy to craft a canned shelf-stable coffee that is worthy of Alfred Peet’s name. We focused on sourcing high-quality, clean ingredients and fine-tuning the production method to ensure a creamy coffee experience on par with the iced espresso beverages handcrafted by Peet’s baristas,” she says. “By using better ingredients, our Peet’s True Iced Espresso has 25% fewer calories per ounce and forty percent less sugar per ounce than the category leader, making it the perfect coffee for on the go.”

Peet’s True Iced Espresso joins an existing portfolio of RTD beverages from Coldcraft, the Peet’s business unit dedicated to the innovation, production, and delivery of RTD and keg craft beverages.

The following flavours are between 100 and 130 calories, feature hormone-free milk and pure cane sugar that range from 10 to 17 grams, and come in 8-fluid-ounce cans with a suggested retail price of USD $2.99:

• Black and White: A lightly sweetened creamy latte.
• Vanilla Latte: Smooth blend of espresso, milk and vanilla.
• Caramel Macchiato: Rich, buttery caramel and velvety milk meet an intense shot of espresso.
• Mocha: A melding of bold espresso, milk and Dutch-processed cocoa.

Peet’s True Espresso is available in grocery locations throughout the United States, such as Kroger, Albertson’s and Safeway beginning this week. The line is also available on Peets.com. Peet’s True Espresso will roll out to additional grocery retailers throughout summer 2018.

For more information, visit www.peets.com.

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Arabica Selection was developed through an extensive research and development process that harnessed illy’s deep institutional knowledge and resources. Over the past 24 months, illy’s in-house Aroma Lab, Sensory Lab and Food Science Lab collaborated with roasting experts at the company’s headquarters in Trieste, Italy to create specific roasting profiles to spotlight the most beautiful aromatic and taste notes within in each origin’s bean. That is how, and why, Arabica Selection Brazil naturally carries an intense, caramel-dominant taste profile, while Arabica Selection Ethiopia is delicate and alive with floral notes.

“It all starts with the unique illy blend, developed consistently year after year, that give us deep knowledge of the coffee origins combined with our direct trade model that works closely with coffee growers to produce the highest quality Arabica beans,” says Massimiliano Pogliani, CEO of Trieste, Italy-based illycaffè, s.p.a. “From there, the full power of our scientific resources and expertise enter the equation, which in this case created proprietary roasting profiles for each origin to create extraordinary taste experiences for passionate coffee lovers.”

illy’s expertise in producing its illy blend, encompassing the world’s nine best Arabica coffees, plays an essential role in this latest product development. The single origins for Arabica Selection are the backbone of the blend, deconstructed in a way for coffee lovers to experience them individually and uniquely pronounced. The research and development process included chemical and sensorial analyses with over 50 roasting samples to fine tune each Arabica Selection variety. As part of the process, illy’s green (or pre-roasted) coffee department identified specific beans from each origin country that met criteria specially developed for Arabica Selection, which were then stored prior to roasting under optimal conditions for temperature and humidity.

Arabica Selection whole bean 250-gram cans and K-Cups are available in North America at illy caffè bars and retailers such as Sur La Table and Bed Bath & Beyond, and online at www.illy.com.

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“We created Kishe to honour the work of our farmer members,” says Juan Francisco Gonzalez Menchu, general manager of FECCEG Cooperative in Guatemala. “Low prices on international markets continue to pummel small farmers. We want to deliver our members a better price by bringing their coffee directly to market.”

Kishe Coffee commissioned Sisay to depict the coffee harvest in full swing. The overhead perspective invites coffee drinkers to delve into the lives of coffee farmers during the harvest as they hand-pick ripe, red cherries. Sisay is known across Guatemala as the ‘Painter of Lake Atitlan.’ His style has been duplicated by many artists throughout the country.

“Our new website and packaging recognize the entrepreneurial spirit of the farmer members of the FECCEG cooperative,” says Kishe Coffee business development manager Carol Higgins. “As a brand, we strive to deliver Fairtrade, organic coffees that drive value back to our farmer owners.”

The FECCEG cooperative, based in Quetzaltenango, launched Kishe Coffee in 2015 to bring their sustainably-farmed Arabica coffees direct to consumers and improve the lives of small-scale, coffee-farming families. Kishe believes in a completely transparent value chain that delivers more value back to farmer members. All Kishe’s coffees are Bird Friendly, organic, Kosher, and Fairtrade certified by Fairtrade America.

“The farmers of FECCEG have done something incredible bringing their own high-quality coffee direct to consumers. Every bean sold directly benefits farmers, their cooperative, and their communities,” says Bryan Lew, COO at Fairtrade America, based in Washington, DC.

The cooperative’s beans are roasted and packaged by Groundworks Coffee in Los Angeles, California. Kishe currently offers three coffees, including:

• Women-Grown Coffee – This coffee, produced by a group of 34 women, features a medium lemon acidity with caramel, walnut and almond notes.
• Reserve Coffee – This select lot comes from El Vergel, a farm owned by the cooperative where field technicians apply new techniques to be rolled out with FECCEG’s members. Coffee from the farm was ranked among the 20 best coffees in the 2015 Guatemalan Cup of Excellence.
• Volcán Dark Roast – Kishe’s popular dark roast comes from farms in the highlands of San Marcos and Huehuetenango.

Additionally, for home roasters, Kishe sells green coffee beans in two- and five-pound bags. Kishe is also launching a decaf coffee in July roasted by Terra Nova Coffee. For more information on buying or distributing Kishe Coffee, visit: www.kishefoods.com.

The FAIRTRADE label, licensed by Fairtrade America, appears on more than 35,000 products sold in over 140 countries. Visit www.fairtradeamerica.org to learn more.

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“We use clean label ingredients [in all our products including the bubbles] so the bubbles come from coconut water, but the flavour is not overly coconut,” says Andrew Kraus, director product innovation, Caribou Coffee, Minneapolis, Minnesota. “The bubbles have a unique texture and are something differentiated from the standard bubble tea tapioca pearls.”

Caribou Coffee is the first national coffeehouse in the US to offer bubbles in iced coffee drinks. “Bubble tea is great, and we wanted to bring it to our guests,” says Kraus. “We thought two additional ways to delight our guests are with the Matcha Tea Cooler and putting bubbles into a classic Caribou coffee drink (the Caramel Coffee Cooler). We expect guests to add bubbles to their favourite cold coffee or tea drinks as well.”

Available for a limited time only, the bubbles can be added to any of Caribou’s existing iced beverages or enjoyed in the new line of Bubble Drinks. Caribou Coffee’s new Bubble Drinks include: Raspberry Green Tea (iced), Matcha Tea Cooler (blended), and Caramel Coffee Cooler (blended).

Caribou Coffee guests can also enjoy a new line of matcha beverages, which includes:

• Matcha Tea Cooler with Bubbles: matcha powder, vanilla, half & half, and Caribou Coffee’s shake mix blended together and served on a bed of bubbles or coconut jellies flavoured with caramel;
• Matcha Vanilla Tea Latte: matcha powder, vanilla and steamed milk.

Launched in about 400 Caribou stores across the US on 3 May, and available until the end of summer/Labour Day (based on actual sales volume), the new Bubble and Matcha beverages’ pricing varies by market but is aligned with Caribou’s Signature beverage pricing (Coolers, Mint Condition Mocha, etc), at approximately USD $5.00 each.

Founded in 1992, Caribou Coffee is the second largest company-operated premium coffeehouse in the United States with more than 263 company-owned stores and 50 Coffee & Bagels stores in partnership with Einstein Bros. Bagels, 142 domestic license locations in 19 states and 268 international franchise stores in 12 countries. Caribou Coffee provides high quality, handcrafted beverages and food options to fuel life’s adventures, both big and small. Known for a commitment to sustainability, the company was the first major US coffeehouse to serve 100% Rainforest Alliance-certified coffees and espresso. Caribou Coffee products can also be found in grocery stores, mass retailers, club stores, foodservice providers, hotels, entertainment venues and online.

For more information, visit www.CaribouCoffee.com.

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Sail Away Coffee Co, based in New York, was inspired by founder Chris Vetter’s experiences touring through Central America as the front man of New York Hardcore outfit Kills and Thrills. Vetter fell in love with the robust flavours he encountered while travelling and so, after nearly a decade on the road, he founded Sail Away Coffee.

The company launched its ready-to-drink cold brew product line in late 2015, and now has distribution in over 200 retail locations in the NYC area. Anchored on its slogan, “Live Young,” Sail Away pairs its free-spirited approach to flavour with a well-travelled palate.

Sail Away Coffee offers 24-hour delivery service in the NYC area in addition to being available in select locations. The company plans to expand in 2018 with new products in the works and additional locations.

A list of retailers/locations where the nitro cold brew is available on tap can be found on the site: https://sailawaycoffee.com/pages/find-us and https://sailawaycoffee.com/pages/on-tap.

For more information on Sail Away Coffee Company and its products, visit: www.sailawaycoffee.com.

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Packaged in matte shocking pink accented by notes of green and gold, the loose-leaf Breakfast Bulldog Tea is an affectionate and playful variation on the traditional morning “cuppa.” The Breakfast Bulldog Tea in the Haute Couture Tea Collection will be available in limited quantities through the Lunar New Year season or until supplies last. It is priced at S$40.

Singapore-based TWG Tea is also offering the Breakfast Bulldog Tea in red packets, available in stores across Singapore during the festive season. TWG Tea’s exclusive red packets will be available with purchase of the Breakfast Bulldog Tea and any second tea from the Haute Couture Tea Collection, at all TWG Tea Salon & Boutiques in Singapore.

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More than just another Aussie coffee company, Abbotsford Road, which opened in Brooklyn in November, takes Australia’s passionate, inclusive coffee culture and presents it through a distinctly NYC lens. The concept was developed by Phillip Di Bella, founder of Di Bella Coffee and 2016 Golden Bean champion. His goals with Abbotsford Road are simple: to provide the finest coffee without pretention, to help cafés and restaurants become profitable coffee destinations, and to harbor in Gowanus the strong sense of community and hospitality that Australians are known for. This is not a snobby coffee laboratory, but rather a welcoming enclave of enthusiasts eager to share their expertise.

Located at 573 Sackett Street in Gowanus, Abbotsford Road is a roasting plant, educational space and café, but its primary function as a specialty wholesaler is to provide café owners and restaurateurs with both the highest quality product and the comprehensive educational resources necessary for success. This of course begins with the finest coffee. As part owner of ICT (International Coffee Traders) – a trading company known for its strong relationships with farmers – Di Bella has access to an unparalleled network of green bean producers all over the world. ICT supplies Di Bella Coffee –  where the proprietary Crop to Cup philosophy ensures fair prices for farmers and sustainability of crops – and then Di Bella Coffee supplies Abbotsford Road. It’s a simple chain ensuring that what ends up in the Gowanus headquarters is none other than the highest quality bean, used to produce the finest, most consistent cup of coffee, akin to a superior glass of wine.

The space is a large industrial loft with quintessential Brooklyn style. Floor to ceiling glass windows give way to an airy, high-ceilinged warehouse that is equal parts café, showroom and roasting plant. The slick white tile coffee bar contains a brew station for drip coffee, two espresso machines, a glass display showcasing baked goods and sandwiches from local purveyors, and a bean dispensary, where green bean varieties are stored at optimal temperature, humidity and light conditions.

Abbotsford Road will also off exclusive Australian chai, matcha and cocoa powder, and an extensive tea program. Opposite the bar, an exposed brick wall accented by lush hanging plants leads to the far corner, where hills of coffee-filled burlap sacks cover the cement floor. Farther back, the roasting machine fills the space with the distinct aroma of freshly roasted coffee. Turf grass out front will allow for outdoor seating and a dedicated area for dogs, in addition to wooden tables and café seating for thirty inside.

The coffee itself is informed by the company’s prevailing ethos that coffee culture need not be esoteric, snobby or complex. While it’s true that certain beans taste best with specific brewing methods, the three signature blends available at launch maintain flavour and consistency regardless of the brewing style and machine used. They are roasted and blended in such a way that the flavour profiles cut through milk enough to be distinguishable, and adding sugar is not necessary. The initial coffee blends will be Forza; full bodied and strong with hints of dark chocolate, hazelnut and caramel, Crema; balanced and smooth with hints of butterscotch, malt and nuts, and Vivo; fruity and sweet with hints of cherry, honey and toffee. Also offered will be distinct single origin roasted beans such as a rare Panama Don Pepe Estate Geisha, a single origin estate green bean program where customers can choose their own roasts, and a bean subscription service. Abbotsford Road recently won three awards at the 2017 Golden Bean North America Roaster’s Competition.

Heading up the New York operation is Di Bella’s business development/partner and director of sales, Logan Kedwell, who developed intricate knowledge of the coffee industry running all four locations Buzz Bistro, a chain of cafés in Australia. Eager to learn more about the roasting/wholesaling end of the business, he went to work for Di Bella Coffee, where he was involved in managing corporate accounts, café performance analysis, bean sales and brewing methods. In Brooklyn, he will use his expertise to help café owners achieve their goals, and to ensure a uniquely hospitable environment for guests at the headquarters.

Restaurants/Cafés that make Abbotsford Road their chosen coffee may also turn to them for everything from operations and store design consulting to menu layout, buying lists, machines, and barista training. The training will occur in-house at the specially outfitted Gowanus headquarters during regular Industry Nights, headed by Phillip Di Bella. These master classes also benefit from Di Bella’s distinction as Adjunct Professor of Entrepreneurship and Marketing at the prestigious University of Queensland, Australia.

As community engagement is also a primary concern of Abbotsford Road’s, it will hold training nights for the public, covering topics such as barista skills, latte art and alternative brewing methods. These sessions are perfect for the coffee enthusiast looking to expand their knowledge.

For more information on Abbotsford Road, visit: www.abbotsfordroad.com.

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“We’ve brought a new level of sophistication to the world of hot beverages. The addition of coffee and teas to the Bishop House line allows us to offer a full experience to our customers,” says Brian Sunderland, founder of Portland, Oregon-based Bishop House. “We invest a lot of time, thought and money to enhance the enjoyment of the things we love, and it’s our mission to capture that philosophy for the tea and coffee drinking experience as well.”

Bishop House worked with Sterling Coffee Roasters and a top Portland-based tea blender for the new line. For the coffee, Bishop House created three flavours, which can be purchased in 12-oz whole bean bags for USD $18.00:

•No 1 (Medium Roast) – Composed of top quality Central and South American beans, the No 1 is a medium-bodied coffee with savory notes of rich chocolate, caramel and a hint of toasted nuts. It is well-suited for every brewing style.
•No 2 (Light Roast) – Hand-harvested from Guatemala, sweet, silky and sensual, the No 2 is fruit-forward with flavours of summer stone fruit and caramel that complement a rich and lingering finish. Each batch is light roasted for drip and press alike.
•No 3 (Light Roast) – Grown high up in the Guji region of Ethiopia at 6,500-7,500 ft, the No 3 is an earthy yet light-bodied coffee redolent of strawberry preserves with a hint of plum with floral overtones. Each batch is light roasted for drip and press alike.

Bishop House is also launching three classic tea blends:

•No 4 (A South Indian Black Tea) – This black tea comes from the Seethargundu Estate in the Nelliyampathi foothills of the Blue Mountains (Nilgiri) in Kerala, a state in Southern India. No 4 is a light-bodied tea with a clean, fruity finish. Its low astringency and pleasant, non-cloudy appearance also makes it ideal for iced tea. Retails at $10 for a 4-oz pouch of loose-leaf tea.
•No 5 (A Hand Rolled Chinese Green Tea) – Jasmine Pearls are hand-rolled young Chinese green tea leaves, generally from Fujian Province. Fresh and sensual, the No 5 offers a heady, floral nose and a rich, round flavour. The tea can be steeped up to three times. Retails at $22 for a 4-oz pouch of loose-leaf tea.
•No 6 (A Lemon Hibiscus Decaf Herbal Tea) – With a refreshing blend of hibiscus and tart fruit, the No 6, a decaf tea, delivers dry, light-bodied elegance with every sip. Retails at $10 for a 4-oz pouch of loose-leaf tea.

This fall, Bishop House launched its first line of elevated teaware. Each piece includes a handblown borosilicate glass bowl nested in a cantilevered stainless-steel base plated in a choice of either 24-karat gold or pure silver. Portland-based artist James Owen designed the glasses.

Founded in 2016, Portland-based Bishop House provides artfully-designed housewares, including a line of elevated teaware. The company commits to honest and original designs, and to using the finest materials. In 2017, Bishop House expanded to coffee and tea, launching its own label.

Bishop House’s coffee and tea are now available to order, along with its teaware. To purchase coffee, tea or housewares, or learn more about Bishop, visit www.bishophouseglass.com.

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By Anne-Marie Hardie

At first glance, coffee, tea and alcohol, may seem to be completely different products. However, the journey of these three items have taken very similar paths. An increasing number of consumers have developed refined palates and are actively seeking beverages that were developed by artisans. They are seeking a full sensory experience paying attention to the aroma, taste notes and colour of the liquor. It seems natural that the crafts have come together to offer consumers a fully immersive experience.

In the early stages of craft brewing, said food engineer Jonathan Zangwell, beer was produced more as a commodity than for the craft. Today, however, the craft beer industry mirrors what has happened to the speciality coffee industry. Master brewers are focused on creating high quality products, bringing together the art and science of cultivating a great beer.

With an extensive experience in brewing and an accelerated education in coffee, Zangwell – the founder, brewmaster and master roaster at Stolen Sun Brewing Company, Philadelphia, Pennsylvania –decided to bring beer and coffee under one roof. “I wanted to create an environment that focused on the bean and the beer individual,” said Zangwell. “It is not about mixing coffee and beer, but bringing together the cultures of the two products.” Zangwell’s goal is to increase awareness of the two products, highlighting both the way that the product is processed and the similar tasting notes.

Stolen Sun is not the only company recognizing the similarities between the two crafts. In fact, breweries are actively seeking out roasters to help them develop the right coffee profile for their beer.

Paying Attention to the Nuances

Press Coffee, Phoenix, Arizona has been roasting coffee since 2010, with over 75 wholesale accounts in the food and hospitality industry. The first brewery they began working with was Wren House Brewing, also based in Phoenix, which currently uses Press Coffee’s cold brew in their Jomax Oatmeal Stout. “Wren House Brewing was looking for both the beans and a cold brew product to pair with their beer,” said Alex Mason, partner, general manager, Press Coffee. “They wanted traditional coffee notes, chocolate, bigger body, and lower acidity.” Wren House Brewing opted to prepare their chosen coffee as a cold brew, as its lower acidity tended to work well with beer. Since that initial beverage, Press Coffee has worked with Osho Brewing, to create a cold brew for their Morning Brew, a blond ale.

Casey Hughes, brewmaster at Coppertail Brewing Company, Tampa, Florida, shared that it was the concept of adding coffee to beer that inspired him to take his first sip of coffee. “I never drank coffee until I had it in beer,” said Hughes. “It wasn’t until I had a cupping with a roaster that I discovered the nuances in quality coffee.”

Balancing the flavours of coffee with a pale ale can be extremely challenging. To find the right flavour profile, Coppertail Brewing Company cupped several types of coffee. “The first coffee we tried had neat potential and tasted great but came out too fruity,” said Hughes. “With a lighter beer, you want the toasty kind of aroma there, just so you know that there is coffee in there.” The final product was crafted by infusing the whole beans directly in the tank with the beer. This process infused the beer with the coffee aroma without altering the colour of the pale ale.

Flavour of Stout Enhanced by Coffee

Stouts, on the other hand, seem to naturally lend themselves to the rich flavours of coffee and chocolate. In fact, one of the first recipes that Galen Smith, head brewer, Lonerider Brewing Company, Raleigh, North Carolina, helped develop was Pistols at Dawn, a coffee stout. The goal was to create a breakfast-style stout, and to get there, Smith said, they tried a few different processes, culminating with adding lactose, oats, chocolate, and cold brew from Counter Culture, to the stout.

When Rhode Island icon, Narragansett Beer decided that they wanted to do a beer and coffee collaboration, they wanted to ensure that they had a partnership that both embodied the right flavour and brand. “We decided on Autocrat coffee, since their coffee milk is the official beverage of Rhode Island,” said Mark Hellendrung, CEO, Narragansett Beer. To create the stout, Hellendrung went to Autocrat directly and shared his vision of creating a coffee milk stout. The two companies brought their research and development teams together to create a coffee extract. The stout was released in November, just in time for the holiday season. This year’s marketing campaign played on the idea of having breakfast for dinner, highlighting the fact that the stout contains coffee.

Taking Tea to the Next Level

One company that has brought together beer- and tea-inspired products, is Firepot Nomadic Teas, Nashville, Tennessee. Founder, Sarah Scarborough, is constantly exploring new ways to experience tea from culinary delights to beverages. “My brain wanders around tea and cooking all of the time, and one day, I thought, we should do a beer and chai,” said Scarborough. “So, I brought my masala to a local brewery, Jackalope Brewing Company.” The brewery took their amber beer, Bear Walker and infused it with Firepot’s chai spices, and the result was Chai Walker, an autumn chai beer. Although the product is chai inspired, it does not contain any black tea, as the tannins in Camellia sinensis could result in bitter notes.

Understanding the flavour profile of the core product is essential, particularly when companies are looking to infuse a new flavour. “Historically, coffee works well with beer, tisanes work well with ciders and meads,” said Ricky Klein, brewmaster, Groennfell Meadery, Colchester, Vermont. The fact that Kelly Klein, CEO, Groennfell Meadery, has an extensive tea background has greatly assisted with identifying how tisanes could be used to develop innovative alcoholic products.

Currently, Groennfell Meadery has two tisane-based products, Autumn Spice, which features a chamomile tea from Adagio Tea and Buckland Mead, which brings together, lemon, green rooibos, and honey. For the Buckland Mead, Klein initially tried using green tea, but the result was very bitter. Tea can be particularly challenging to work with, he shared, but despite this, Klein continues to experiment, with hopes of being able to release a product featuring lapsang souchong in the future.

Brass Rings Spirit Brands, Hilton Head, South Carolina prides itself in delivering an artisanal craft spirit. The idea of enhancing rum with espresso came about when distiller Pete Thompson from Hilton Head Distillery was having lunch at a local spot, Java Burrito. Although he wasn’t a coffee drinker, he was intrigued by a mocha espresso milkshake that was on the menu. “We felt that there was a gap in the coffee purist market, and nobody was really speaking to that audience. So that is something that we wanted to do,” said Joe Fenten, president and COO,

Brass Rings Spirit Brands.

Their goal was to create a coffee liquor for the coffee purists. To do so, they focused on the raw materials ensuring that they had the right coffee for their product so they decided on Blue Mountain coffee. “The story of the Blue Mountain coffee tied well with our brand and our brand messaging,” said Fenten. “When we tested the maceration of the beans, it was a big win.”

To create the product, the coffee beans are placed in a steeping bag, and soaked and steeped in highly concentrated alcohol at an ambient temperature. Since the beans are hand steeped, each batch of Mountain Peak Espresso Rum is subtly different, but the espresso is kept as consistent as possible.

Distilleries Offer New Product Potential

For some companies, it’s not about a merging, but about crafting a roast of coffee that complements their line of alcohol products. This was the case for Jack Daniels, which was looking to add a line of coffee to their offerings. “Jack Daniels actively sought us out as they had liked another of our products, called Maison Camus Coffee, which is a coffee that we created for a cognac coffee,” said Jackie Newman, vice president, World of Coffee. “The coffee line does not contain any liquor but it’s a brand extension for them.”

World of Coffee, Sterling, New Jersey, became a licensee of Jack Daniels, which provided them with control of over the creation of the roast, including selling the product. To get to the final product, they were provided with a set of guidelines from Jack Daniels, with the primary focus being to create a high-end product that was authentic to the brand. The beans are infused with Jack Daniel’s Old No 7 Tennessee Whiskey providing both caramel and vanilla notes to the coffee. “It’s been a great process for us, we are a small family-owned business and this licensing opportunity, as well as being a fun product to work on, has really helped us grow our business,” said Newman.

As the crafts of alcohol, coffee and tea continue to evolve, so do the opportunities to bring the three products together. Still in its infancy, these relationships will not only result in new products but increased awareness on how the notes in coffee, tea and tisanes can be used to enhance alcoholic beverages. “We all kind of roll out the in same circles, we all like better food, better coffee and better beer,” said Hughes. “Bringing the crafts together is a completely natural relationship.”

Anne-Marie Hardie is a freelancer writer, professor and speaker based in Barrie, Ontario. She may be reached at: annemariehardie1@gmail.com.

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Featuring festive flavours of the season, the Christmas Tree Frappuccino starts with a Peppermint Mocha Crème Frappuccino topped with a Matcha whipped cream “tree” that is decorated with caramel drizzle garland, candied cranberry ornaments and finished with a strawberry tree topper.

The Christmas Tree Frappuccino is available 7 – 11 December at participating Starbucks stores in the US and Canada.

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Roasted in small batches by the Gettysburg Coffee Company in Gettysburg, GettysGear offers four gourmet coffee varieties: Guardian, a dark roast with a bittersweet, full-bodied taste; President, a medium roast that is reminiscent of a breakfast blend; Quartermaster, an aromatic blend of cinnamon, pecan, chestnut, and rum; and General, a blend of mocha, caramel, and vanilla.

Gettysburg Coffee is available in 16-ounce bags for USD $14.99. All varieties come ground for drip coffeemakers, except for the President blend, which is also available in whole bean. For history buffs, a coffee mug with an illustration of the commemorative Battle of Gettysburg is also available ($6.99).

Gettysburg Coffee may be purchased online at GettysGear.com.

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Starbucks has celebrated Halloween in stores with special Frappuccino flavours since 2014, starting with the Franken Frappuccino blended beverage, followed by the Frappula Frappuccino in 2015 and 2016.

“When brainstorming a new Frappuccino flavour for this Halloween, we started by thinking about a Halloween party and monster mash,” says Jennica Robinson from Starbucks beverage development team. “We had already invited Frankenstein and vampires to the party, so we came up with another monster that could join the bash.”

For the flavour, Robinson returned to the monster party theme. “We thought about what you’d serve at a Halloween party, and we settled on dipped caramel apples,” she said. “It has a tart green apple flavour balanced with a smooth, sweet caramel.”

The creepy concoction is available 26-31 October in participating stores in the United States and Canada, while supplies last.

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Folgers Simply Gourmet coffee gives coffee lovers the opportunity to enjoy delicious, natural flavoured coffee, and to recreate their favourite fall coffee recipes with no artificial flavours. One hundred percent premium Arabica beans are perfectly paired and balanced with natural flavors to create the following flavoured coffees: Natural Vanilla, Natural Cinnamon, Natural Chocolate, Natural Caramel, Natural Chocolate Raspberry and Natural Mint.

To help showcase the flavours of the six, new Folgers Simply Gourmet flavoured coffees, the brand enlisted Celebrity Chef and Food Network Personality, Alex Guarnaschelli, to serve as the Folgers Simply Gourmet Real Barista. Guarnaschelli will use each flavour to purposefully recraft popular coffee drinks like Cinnamon Pumpkin Pie Spice Lattes and Caramel Horchatas and inspire new recipes such as Chocolate Raspberry Coffee Parfaits and Vanilla Coffee Sweet Potato Puree. Guarnaschelli’s Folgers Simply Gourmet coffee-inspired recipes are available on Folgers.com.

“Folgers Simply Gourmet coffee made the conceptualization and development of these fall recipes easy for me, given how the brand prioritized natural flavours above all else,” says Guarnaschelli. “Coffee has never been trendier than it is right now, so I think it’s important that Folgers has taken the initiative to create and provide coffee drinkers with six natural flavoured coffees that have a decadent taste and aroma.”

Every Fall there is a flurry of flavoured coffee activity, and Folgers wanted to provide a natural flavoured coffee option to satisfy consumers’ taste preferences without the use of artificial ingredients. Coffee drinkers have the opportunity to experience their favourite fall coffees in a more authentic, and balanced way with the new Folgers Simply Gourmet coffee.

Now available in 10-oz packages in select markets nationwide such as Kroger, Jewel Osco, Target and Walmart, for an average MSRP of USD $5.99, Folgers Simply Gourmet coffee can be enjoyed using various brewing methods including automatic drip, pour over and French press.

Headquartered in Orrville, Ohio, The JM Smucker Company has been a leading marketer and manufacturer of consumer food and beverage products and pet food and pet snacks in North America for 120 years. Smucker’s coffee brands include Folgers,^, Dunkin’ Donuts, and Café Bustelo. For more information, please visit Folgers.com.

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