Coffee world-wide traded commodity https://www.comunicaffe.com/coffee-world-wide-traded-commodity/ Tue, 02 Dec 2025 11:45:25 +0000 en-US hourly 1 Espresso in the spotlight at the Week of Italian Cuisine in the World in Amsterdam, between culture, history and tastings https://www.comunicaffe.com/italian-espresso-amsterdam-marchesi-talk/ Mon, 01 Dec 2025 23:59:31 +0000 https://www.comunicaffe.com/?p=203481 On the occasion of the annual event dedicated to promoting Italian gastronomic excellence, the Embassy of Italy in The Hague and the ICE/ITA Office of the Benelux have highlighted espresso coffee as an identity symbol of Made in Italy. Below, we read the words of Massimiliano Marchesi, Coffee Trainer, on the subject. Italian Espresso takes […]

The post Espresso in the spotlight at the Week of Italian Cuisine in the World in Amsterdam, between culture, history and tastings appeared first on Comunicaffe International.

]]> On the occasion of the annual event dedicated to promoting Italian gastronomic excellence, the Embassy of Italy in The Hague and the ICE/ITA Office of the Benelux have highlighted espresso coffee as an identity symbol of Made in Italy. Below, we read the words of Massimiliano Marchesi, Coffee Trainer, on the subject.

Italian Espresso takes center stage in Amsterdam: culture, history, and tasting during the Week of Italian Cuisine
by Massimiliano Marchesi

AMSTERDAM – As part of the Week of Italian Cuisine in the World, the Italian Embassy in Den Haagand the ICE/ITA Office for the Benelux celebrated Italian espresso coffee in Amsterdam as a symbol of national gastronomic culture.

The event, held on November 11 at the SMEG showroom in Amsterdam, with the technical support of the Guida dei Caffè e delle Torrefazioni d’Italia, a partner of the “Italian Coffee Style” campaign promoted by the Ministry of Foreign Affairs and International Cooperation.

The initiative gathered a wide audience, including representatives from Italian and Dutch institutions, journalists, food & beverage professionals, and Made in Italy enthusiasts. Attendees welcomed the opportunity to delve deeper into the culture of Italian espresso, exploring its history, preparation techniques, and sensory potential with great interest and curiosity.

The event opened with a welcome by Matthijs de Rooij, CEO of SMEG Netherlands, who warmly greeted the approximately 150 guests in attendance, including diplomats, institutional representatives, and local stakeholders.

This was followed by a speech from the Italian Ambassador to The Hague, Augusto Massari, who emphasized the strategic value of Italy’s gastronomic heritage, describing it as a key driver of the country’s economy and a vital identity marker to be promoted abroad. Events such as this, he noted, provide the opportunity to spread Italian taste culture in contexts where it is still relatively unknown, thereby contributing to strengthening Italy’s image worldwide.

The program continued with a presentation by Tindaro Paganini, Director of the ICE/ITA Office for the Benelux, who highlighted—with supporting data—the significance of trade relations between Italy and the Netherlands. He also emphasized the crucial role of the ICE/ITA Office in supporting Italian companies in their internationalization efforts within the Dutch market.

The introductory speeches were followed by a symbolic live cooking session: chefs Giuseppe Tarantino and Lucia Antonelli prepared traditional meat tortellini following the classic recipe from Emilia.

The tortellini were served with a Parmigiano Reggiano cream sauce, offering guests an authentic taste of regional Italian cuisine — a true expression of tradition, craftsmanship, and quality.

Italy: enhancing cultural heritage through coffee

The event concluded with my talk focused on the cultural heritage of Italian coffee. I opened with a brief historical overview of the discovery of the Arabica coffee plant in Ethiopia, sharing the famous legend of the shepherd Kaldi, who noticed the energetic behavior of his goats after they had eaten berries from an unknown plant — a discovery that, according to the story, marks the beginning of coffee’s long journey.
From there, coffee culture spread first across the Arabian Peninsula, then into the Ottoman Empire, and eventually into Europe, giving rise to the first coffee houses. One of the most iconic of these is Caffè Florian in Venice, inaugurated in 1720 as “Alla Venezia Trionfante,” a historic symbol of this evolution.
The second part of my presentation centered on Italian espresso, the undisputed protagonist of modern coffee culture. I traced its key milestones — from the invention of the first espresso machine by Luigi Bezzera in 1901, to the game-changing Gaggia lever machines, and the launch of the iconic Faema E61, which marked the start of the modern espresso era and inspired all machines that followed.

I then offered a more in-depth look at the social ritual of espresso in Italy — when, how, and why we drink it. In Italy, espresso is far more than a beverage; it is a daily ritual, a cultural and social habit, and often an excuse to meet, talk, or share meaningful moments. It is an identity symbol deeply woven into everyday Italian life.

Finally, I dedicated the closing part of my talk to the moka pot — the iconic coffee maker invented by Alfonso Bialetti, which revolutionized home coffee preparation in Italy starting in the mid-20th century. Still a symbol of Made in Italy and widely recognized abroad, the moka became the most common domestic brewing method for decades, producing a result close to espresso — long before the rise of coffee pods and home espresso machines.

Three different tastings

The evening concluded with a tasting of three espresso coffees. The blends selected, all made from 100% Arabica beans, were chosen to offer guests a diverse and engaging sensory experience.

The first, named Golden Sack, is a blend dominated by Brazilian Arabica, known for its pronounced sweetness and notes of honey, baked biscuits, and cereals.

The second, Organic Coffee, features a fresher and more delicate profile — a well-balanced cup where pleasant acidity blends harmoniously with a subtle bitter note, offering elegance and a clean finish on the palate.

Lastly, Mama Africa is a blend of Arabica beans sourced from various African countries, roasted darker to enhance its full body and long-lasting aromatic persistence, with a distinct hint of fresh licorice in the aftertaste.

The three blends, deliberately chosen for their contrasting origins, roast levels, and flavor profiles, were selected to let guests experience the remarkable variety of flavor, texture, and aroma that espresso can offer.

To accompany the tasting, another great icon of Italian pastry was served: Sicilian cannoli filled with a ricotta and coffee cream — a perfect way to conclude the tasting journey on a sweet note.

Experiences like this confirm the extraordinary potential of coffee as a vehicle for promoting Made in Italy, paving the way for new opportunities in collaboration and international outreach.

Massimiliano Marchesi

The post Espresso in the spotlight at the Week of Italian Cuisine in the World in Amsterdam, between culture, history and tastings appeared first on Comunicaffe International.

]]> Eversys wins Best European Automatic Coffee Equipment Brand at the European Coffee Awards https://www.comunicaffe.com/eversys-best-european-automatic-coffee-equipment-brand/ Thu, 27 Nov 2025 23:55:31 +0000 https://www.comunicaffe.com/?p=203779 SIERRE (SWITZERLAND) – Eversys, a leader in the design and manufacture of high-end automatic espresso equipment, proudly announces it has been awarded Best European Automatic Coffee Equipment Brand at the European Coffee Awards, held during the European Coffee Symposium (ECS) in Berlin. The accolade celebrates Eversys’s commitment to innovation, quality, and technical excellence, cementing its […]

The post Eversys wins Best European Automatic Coffee Equipment Brand at the European Coffee Awards appeared first on Comunicaffe International.

]]> SIERRE (SWITZERLAND) – Eversys, a leader in the design and manufacture of high-end automatic espresso equipment, proudly announces it has been awarded Best European Automatic Coffee Equipment Brand at the European Coffee Awards, held during the European Coffee Symposium (ECS) in Berlin.

The accolade celebrates Eversys’s commitment to innovation, quality, and technical excellence, cementing its position as a top-tier brand in the specialty coffee industry.

Eversys UK Sales Director, Camilla Morgan, accepted the award on behalf of the team at the 15th-anniversary awards ceremony.

“Winning this award is a tremendous honor and a testament to the hard work and passion of every member of the Eversys team,” said Camilla Morgan. “We are deeply grateful to our visionary founders for setting an innovative course and maintaining an unwavering focus on the quality of both our coffee and our equipment. Their leadership has been instrumental in achieving this recognition.”

Key presence at ECS

Eversys made a significant contribution to the industry conversation during the ECS. Global Marketing Director, Miranda Caldwell, shared her expertise as a panelist on the session titled “Automation: The Future of Coffee Technology,” discussing the evolving landscape of automatic coffee preparation.

Attendees also had the opportunity to explore Eversys’s latest innovations firsthand, with live demos and tastings on its exhibited flagship machines: the Legacy+, Enigma, and Cameo.

Group Excellence

The win for Eversys was part of a major success for the wider De’ Longhi Group, highlighting the group’s leadership across all coffee equipment categories:

  • Eversys: Best European Automatic Coffee

Equipment Brand

  • La Marzocco: Best European Brand in

Traditional Coffee Equipment

  • De’ Longhi Group: Home Coffee Equipment Category

The post Eversys wins Best European Automatic Coffee Equipment Brand at the European Coffee Awards appeared first on Comunicaffe International.

]]> Ethiopia registers historic coffee sector gains during annual National Exhibition and Recognition Program https://www.comunicaffe.com/ethiopia-registers-historic-coffee-sector-gains/ Wed, 26 Nov 2025 23:45:29 +0000 https://www.comunicaffe.com/?p=203585 ADDIS ABABA, Ethiopia — Ethiopia’s coffee sector is experiencing one of its strongest periods in recent history, with national productivity, export volumes, and foreign-exchange earnings showing significant improvement, including a record $2.6 billion generated from exports. This progress was announced during the annual National Coffee Exhibition and Recognition Program held this morning at the Science […]

The post Ethiopia registers historic coffee sector gains during annual National Exhibition and Recognition Program appeared first on Comunicaffe International.

]]> ADDIS ABABA, Ethiopia — Ethiopia’s coffee sector is experiencing one of its strongest periods in recent history, with national productivity, export volumes, and foreign-exchange earnings showing significant improvement, including a record $2.6 billion generated from exports. This progress was announced during the annual National Coffee Exhibition and Recognition Program held this morning at the Science Museum in Addis Ababa.

The event brought together senior federal officials, regional leaders, producers, exporters, cooperatives, and global partners, underscoring the growing momentum in Ethiopia’s coffee value chain.

Deputy Prime Minister Temesgen Tiruneh and Minister of Trade and Regional Cooperation Kassahun Gofe (PhD) highlighted the progress achieved through large-scale reforms, improved farm management practices, and expanded supply-chain modernization.

Record export performance

For the first time in Ethiopia’s history, the country exported 470,000 tons of coffee, generating over USD 2.6 billion in the 2017 Ethiopian fiscal year (which concluded July 7, 2025). Officials announced a national target of exporting 600,000 tons and exceeding USD 3 billion in the current fiscal year.

More than 9 billion seedlings have been planted over the past seven years, while 700,000 hectares of old coffee farms have been renovated—efforts credited with stabilizing output and boosting productivity across key producing regions.

Productivity rising across the country

National averages have increased from a long-standing 6–7 quintals (600–700 kg) per hectare to 9 quintals (900 kg) today. Model farmers in several regions are consistently achieving 15–20 quintals per hectare, while some modernized estates—utilizing improved varieties and technology—have reported yields as high as 60 quintals per hectare.

Officials emphasized that these gains reflect Ethiopia’s potential to reinforce its position among the world’s leading coffee-producing countries.

Economic reforms strengthening competitiveness

Minister Kassahun Gofe noted that Ethiopia’s domestic economic reforms are reshaping export performance by improving market access, streamlining production, and pushing value-added coffee processing to the forefront.

He encouraged exporters, producers, and cooperatives to prepare for higher standards and deeper global integration as Ethiopia expands its participation in multiple international trade frameworks.

Sector transformation and future priorities

Dr. Adugna Debela, Director General of the Ethiopian Coffee and Tea Authority, said that reforms implemented in recent years have significantly improved coffee quality, consistency, and global demand. Alongside coffee, tea and spices are also emerging as promising sub-sectors for export growth.

Looking ahead, federal leaders underscored the importance of:

  • * Expanding technology-driven production
  • 22* Strengthening value-added coffee exports
  • * Improving global market promotion
  • * Enhancing supply-chain coordination
  • * Replicating success in tea and spice value chains
  • * Advancing Ethiopia’s long-term green growth strategy
  • Recognition of Excellence Across the Value Chain

As part of the program, the Ethiopian Coffee and Tea Authority highlighted multiple award categories designed to acknowledge outstanding contributions across the sector. These included:

  • * Green Coffee Exporters
  • * Best Coffee Farmers/Producers
  • * Coffee Supplier/Exporter (General)
  • * Best Coffee Farms and Estates
  • * Women in the Coffee Value Chain
  • * Cooperative Unions in Coffee Export
  • * Value-Added Coffee Exporters
  • * Regional Coffee Supply Leaders
  • * Primary Coffee Cooperatives
  • * Top-Priced Coffee Exporters
  • * Supporting Stakeholders and NGOs
  • * Tea Development and Expansion
  • * Spice Exporters
  • * Government and Policy Stakeholders

The categories reflect the sector’s diverse actors—from smallholder farmers and estates to exporters, cooperatives, and global partners—showcasing the collaborative efforts driving Ethiopia’s coffee transformation.

Buna Kurs will continue to monitor developments within the sector and provide dedicated coverage of major industry milestones, stakeholder perspectives, and the evolving national reform agenda shaping Ethiopia’s coffee economy.

The post Ethiopia registers historic coffee sector gains during annual National Exhibition and Recognition Program appeared first on Comunicaffe International.

]]> Keurig expands its portfolio with the launch of Keurig Coffee Collective https://www.comunicaffe.com/keurig-launches-keurig-coffee-collective/ Mon, 24 Nov 2025 23:55:09 +0000 https://www.comunicaffe.com/?p=203491 BURLINGTON, Mass. – Keurig, the brand that transformed single-serve coffee, today expands its portfolio to the premium coffee category with the launch of Keurig Coffee Collective. That’s right, the brand you thought already made coffee is helping to uncomplicate your morning routine even more with its very own branded coffee line. Designed for coffee lovers […]

The post Keurig expands its portfolio with the launch of Keurig Coffee Collective appeared first on Comunicaffe International.

]]> BURLINGTON, Mass. – Keurig, the brand that transformed single-serve coffee, today expands its portfolio to the premium coffee category with the launch of Keurig Coffee Collective.

That’s right, the brand you thought already made coffee is helping to uncomplicate your morning routine even more with its very own branded coffee line.

Designed for coffee lovers by coffee lovers, Keurig Coffee Collective is crafted by in-house coffee experts to deliver the most distinctive cup of coffee ever made by a Keurig brewer. Launching first on Keurig.com and expanding to national retail in early 2026, each roast provides consumers with an elevated at-home coffee drinking experience from the brand they already know, trust and love.

Keurig has been a beloved brand for decades, with unmatched awareness and category-leading strength. Now as the premium single-serve coffee segment rapidly grows, Keurig is meeting consumer demand for quality and innovation with the launch of Keurig Coffee Collective.

Expertly roasted, artfully ground and distinctively delicious, there are three core elements that set Keurig Coffee Collective apart from other brands compatible with the Keurig system.

First, the new Refined Grind manufacturing technique grinds beans to a high density to deliver 30% more coffee grounds into every K-Cup pod. Skillfully curated beans selected by Keurig coffee trailblazers help ensure authenticity and high quality and finally, K-Cup pods curated to the smallest detail further reinforce the premium positioning.

“Today is a big step in Keurig’s brand history as we debut our first-ever line of coffee made by our own in-house experts,” said Becky Opdyke, Senior Vice President, Coffee Marketing at Keurig Dr Pepper. “Millions of loyal Keurig fans already know and love us, so introducing a Keurig-branded coffee line is a natural evolution that our fans can expect us to deliver with excellence. The Keurig Coffee Collective is a product we know will meet consumer demand for delicious, premium quality coffee while reinforcing our leadership in the space.”

To truly deliver an elevated coffee experience, Keurig entrusted five in-house experts to pioneer the initial five Keurig Coffee Collective roasts.

From sourcing to sustainability, each “coffee trailblazer” has used their decades of industry experience and pure love of coffee to improve, expand and refine the delicious coffees we enjoy every day.

Their years of dedication make them the perfect people to bring distinctive, new tastes to the coffee aisle. Artfully crafted, each signature blend embodies their own individual expertise, passion, and flavor philosophy.

• Bold Beats Medium-Dark Roast by Master Roaster Eric Taylor: A rich medley of flavors with notes of dried fruit and caramel.
• Whole Hearted Dark Roast by Sustainability Warrior Whitney Kakos: An artfully ground complex blend including beans sourced from a Colombian farming community with roasty, smooth flavor and notes of dark chocolate.
• Global Trek Medium Roast by Sourcing King Cyrille Jannet: A tribute to some of the most memorable flavor notes from three global regions including Colombian caramel, Ethiopian fruit and lingering Sumatran chocolate.
• Bright Idea Light Roast by Coffee Chemist Alberto Azeredo: A burst of bright, fruity notes paired with smooth, nutty undertones resulting in a truly unique flavor from two Brazilian beans.
• Warm Hug Caramel Spice by Sensory Scientist Moira Kelley: A smooth flavored coffee blend from Central and South American origins with distinctive caramel and sweet spice notes.

Keurig Coffee Collective is now available for purchase exclusively on Keurig.com before it arrives at retailers nationwide in early 2026.

About Keurig Dr Pepper

Keurig Dr Pepper (Nasdaq: KDP) is a leading beverage company in North America, with a portfolio of more than 125 owned, licensed and partner brands and powerful distribution capabilities to provide a beverage for every need, anytime, anywhere.

With annual revenue of more than $15 billion, we hold leadership positions in beverage categories including carbonated soft drinks, coffee, tea, water, juice and mixers, and have the #1 single serve coffee brewing system in the U.S. and Canada. Our innovative partnership model builds emerging growth platforms in categories such as premium coffee, energy, sports hydration and ready-to-drink coffee.

Their brands include Keurig, Dr Pepper, Canada Dry, Mott’s, A&W, Peñafiel, Snapple, 7UP, Green Mountain Coffee Roasters, GHOST, Clamato, Core Hydration and The Original Donut Shop. Driven by a purpose to Drink Well. Do Good., their 29,000 employees aim to enhance the experience of every beverage occasion and to make a positive impact for people, communities and the planet.

The post Keurig expands its portfolio with the launch of Keurig Coffee Collective appeared first on Comunicaffe International.

]]> Kelachandra Coffee appoints Dr. J.S. Nagaraja, pioneering coffee scientist, as Head of Research & Development https://www.comunicaffe.com/kelachandra-appoints-dr-j-s-nagaraja-as-head-of-research/ Tue, 18 Nov 2025 23:35:31 +0000 https://www.comunicaffe.com/?p=203282 BENGALURU/CHIKKAMAGALURU, India – Kelachandra Coffee, India’s largest privately held coffee plantation company, announces the appointment of Dr. J.S. Nagaraja as the new Head of Research and Development (R&D). A distinguished researcher and administrator, Dr. Nagaraja brings over three decades of specialized experience in soil science, post-harvest technology, and sustainable coffee cultivation, following an accomplished career […]

The post Kelachandra Coffee appoints Dr. J.S. Nagaraja, pioneering coffee scientist, as Head of Research & Development appeared first on Comunicaffe International.

]]> BENGALURU/CHIKKAMAGALURU, India – Kelachandra Coffee, India’s largest privately held coffee plantation company, announces the appointment of Dr. J.S. Nagaraja as the new Head of Research and Development (R&D). A distinguished researcher and administrator, Dr. Nagaraja brings over three decades of specialized experience in soil science, post-harvest technology, and sustainable coffee cultivation, following an accomplished career that culminated in his role as Joint Director of Research at the Coffee Board of India.

Jagan Thimaiah, Executive Director (ED) at Kelachandra Coffee, welcomed the appointment, stating, “We are delighted to welcome Dr. Nagaraja to the Kelachandra family. His track record at the intersection of agronomy, sustainability, and innovation will be instrumental as we chart the next phase of Kelachandra’s growth. At a time when climate change and conscious consumption are reshaping our industry, his leadership will anchor our work on carbon sequestration, scientific validation of our specialty micro-lots, and the global positioning of our coffee as an authentically eco-friendly brand.”

Dr. Nagaraja joins Kelachandra Coffee after an illustrious tenure with the Coffee Board of India, where he served since 1991 and rose to become the Joint Director of Research. Over the years, he has led critical research on soil chemistry, coffee quality enhancement, agrochemical analysis, and technology transfer, guiding scientific teams and strengthening the national research agenda.

In his new role at Kelachandra, Dr. Nagaraja will spearhead the company’s R&D strategy across its expansive plantation network. His responsibilities include optimising soil and leaf analysis, refining fertilizer use, advancing specialty coffee development, strengthening microbiology-based disease management, and driving long-term sustainability initiatives, including carbon footprint and sequestration studies.

Dr. Nagaraja, Head of R&D at Kelachandra Coffee, said, “I am honoured to be part of Kelachandra Coffee at this pivotal moment in its journey. The company’s commitment to pairing India’s rich coffee heritage with a rigorous, science-led approach to sustainability deeply resonates with me. In the months ahead, my focus will be on strengthening our research agenda around soil health, climate resilience, and carbon sequestration, while advancing tools such as genetic fingerprinting to validate the uniqueness of our coffees. Together, we aim to position Kelachandra as a global reference point for superior, climate-smart, and ultimately carbon-neutral coffee.”

A graduate of the University of Agricultural Sciences, Bengaluru, with a Ph.D. in Soil Science & Agricultural Chemistry from UAS Dharwad, Dr. Nagaraja is widely recognised for developing the DRIS (Diagnosis and Recommendation Integrated System) norms for Arabica coffee, a pioneering nutrient-modelling framework that transformed fertilizer recommendations by integrating soil and leaf analysis and driving more efficient, sustainable nutrient management for growers across India.

At the Coffee Board of India, he also led the Post-Harvest Technology Division, spearheading advances in processing techniques and coffee effluent management that strengthened both cup quality and environmental stewardship. In addition, as an APEDA-appointed evaluator for organic farming certification bodies, he has played a key role in upholding rigorous standards for sustainable and organic agriculture in the country.

About Kelachandra Coffee

 

Kelachandra Coffee, a division of the historic Kelachandra Group (est. 1786), cultivates premium shade-grown, hand-harvested Arabica and Robusta across its estates in Karnataka and Kerala. Leveraging advanced agronomy, precision soil and nutrient management, and state-of-the-art post-harvest processing, the company ensures consistent quality from crop to cup.

 

With globally recognised certifications, including Rainforest Alliance, EUDR compliance, and rigorous internal traceability protocols. Kelachandra Coffee produces sustainably grown, ethically sourced beans that meet the highest global standards. We export to Japan, Denmark, Norway, Australia, Germany, and the Middle East, supplying specialty roasters and premium retailers directly and through trusted traders, while also serving leading premium roasters in India.

The post Kelachandra Coffee appoints Dr. J.S. Nagaraja, pioneering coffee scientist, as Head of Research & Development appeared first on Comunicaffe International.

]]> Grounding green grading in sensory science: research to understand physical coffee defects https://www.comunicaffe.com/grounding-green-grading-in-sensory-science-research/ Mon, 17 Nov 2025 23:55:27 +0000 https://www.comunicaffe.com/?p=203044 The SCA’s Publications Manager, Laurel Carmichael, introduces a Coffee Science Foundation research project on the sensory impact of physical defects in green coffee, undertaken at the Coffee Excellence Center at the Zurich University of Applied Sciences. Below, we share her article published on 25 with an introduction by Mirna Nagi, CSF and SCA Research Program […]

The post Grounding green grading in sensory science: research to understand physical coffee defects appeared first on Comunicaffe International.

]]> The SCA’s Publications Manager, Laurel Carmichael, introduces a Coffee Science Foundation research project on the sensory impact of physical defects in green coffee, undertaken at the Coffee Excellence Center at the Zurich University of Applied Sciences.

Below, we share her article published on 25 with an introduction by Mirna Nagi, CSF and SCA Research Program Manager, and Peter Giuliano, CSF Executive Director and Chief Research Officer.

The green coffee classification

by Mirna Nagi and Peter Giuliano

“The Specialty Coffee Association’s (SCA) Green Coffee Classification standard describes certain physical attributes of coffees as “defects,” which it defines as “a material property of the green or roasted coffee beans that is broadly seen as negative.” But why are these properties “negative” in the first place? Some defects are discolored or visually unappealing, but more significantly, they are assumed to contribute to negative flavors in the cup.

Recently, during a review of the scientific literature on these defects, we at the Coffee Science Foundation (CSF) realized that there is insufficient research actually linking these physical defects to negative flavors. As part of its commitment to grounding standards in sound science, the SCA provided funding to fill this research gap.

In late 2024, the CSF released a request for proposals, seeking scientists who were interested in studying this crucial relationship between physical coffee defects and flavor. The aim of the project is to investigate “defects” and their impact in the context of modern sensory, chemical, and toxicological science, in order to provide high-quality information to the SCA’s standards development group and inform their upcoming revision of the SCA Green Coffee Classification and the Coffee Value Assessment.

Upon reviewing the proposals, the CSF awarded a grant to the Zurich University of Applied Sciences (ZHAW), who are collaborating with CESURCAFÉ in Colombia on the project “Understanding Physical Defects in Green Coffee: Impact on Sensory, Aroma Formation and Green Bean Composition.”

The following feature, authored by our colleague Laurel Carmichael, gives us a glimpse into the research that is underway and shows how challenging flavor science can be. We’re excited about the research and other studies that are happening in parallel—it’s all part of our commitment to making coffee better through science and research.”

For over a century, coffee professionals have used their eyes to assess the quality of green coffee.

by Laurel Carmichael

“The process of identifying physical, visible defects in coffee—known as green grading, or physical assessment—is a core part of how coffee lots are separated, differentiated, and priced in the marketplace. Coffee professionals throughout the supply chain are trained to count and remove “imperfect” beans from “quality” or “clean” beans, a process has conventionally been part of assessing whether a coffee is “specialty” or not.

Some of these defects occur during the post-harvest processing of coffee, such as when beans get broken or chipped in a depulper or at the dry mill.

Many others—including small holes that insects bore into coffee cherries as they grow on the tree—occur naturally, impacted by the vibrant and sometimes unpredictable ecosystems in which coffee grows. As Camila Khalifé points out in her 2024 talk “Tasting the Standards,” “coffee doesn’t grow without defects.”[1] It’s not uncommon to find a piece of concrete from a drying patio, a kernel of corn (which, yes, might literally pop inside the roaster), or a whole, dried coffee cherry in a bag of green coffee—a testament to the journey coffee takes before it even reaches a roastery.

As well as implementing agricultural practices designed to optimize coffee quality, producers and coffee pickers often perform sorting during harvesting: separating overripe, underripe, or damaged cherries. Before coffee is exported, there’s extensive sorting at wet and dry mills, completed by hand and/or with a series of machines that can separate coffee based on color, size, and density.

Why is so much labor expended on a process that ultimately reduces the volume of coffee sold, or coffee sold at a premium price? Why is it considered worthwhile to remove beans that—even if imperfect—have spent months ripening on a tree before being handpicked and meticulously processed?

It’s because it’s generally accepted that these defects have a negative impact on the sensory quality of coffee and, accordingly, reduce coffee’s value. This logic underpins numerous grading systems around the world (see figure 1), including the Green Arabica Coffee Classification System, created by the Specialty Coffee Association of America (SCAA) in 2001 and explained in the 2004 Washed Arabica Green Coffee Defect Guide.[2] Green grading is high-stakes: as noted in the Specialty Coffee Association’s Cupping and Sensory Handbook, “the presence of defects or lack of uniformity are existential issues,” impacting coffee sellers’ ability to attain premium prices, or even to sell their coffee entirely.[3]

The Current State of Green Grading

Within the Green Arabica Coffee Classification System, defects are categorized into two groups based on their presumed severity: category 1 (primary) and category 2 (secondary) defects. The system assigns defects different weightings, according to how significantly they impact the affected bean and based on an understanding of how they impact a coffee’s overall quality (see figure 2).

For example, one “full black bean” (a category 1 defect where the entire bean appears a blackish shade, see figure 3) is equivalent to three “partial black beans” (a category 2 defect). A grader must count five broken, chipped, or cut beans (category 2) before these are considered equivalent to a full category 2 defect. The 2004 cupping protocol—now superseded by Coffee Value Assessment (CVA) standards—stated stringent requirements for specialty grade coffee: “zero category 1 defects” and no more than “five full category 2 defects” in a 350 g sample.[5]

Figure 2. An excerpt from the CVA Physical Assessment Form (alpha version), marked up to show the categories of defect included in the study. This research excludes four defects from the study—dried cherry, parchment, hull/husk, and foreign matter (items such as wood, nails, corn, or stones that are sometimes found in coffee). Fungus-damaged beans are included for chemical but not sensory analysis, because of the associated health risks (data provided)

Despite the importance of green grading in the coffee supply chain and economic system, the sector has little objective and scientifically validated information about the impacts that visible defects have on cup quality, and even less so, the threshold at which they impact what we can taste and smell. With little evidence about their sensory impact, defects are assigned fixed values, formally detracting value from the cup. The importance that we assign to the visual identification of physical defects is complicated further by the fact that some of the most impactful defects on cup quality—sensory defects such as phenolic (including the so-called Rio defect), potato, and mold—are usually not visible to the naked eye.[6]

If we’re doing arithmetic to calculate coffee’s quality, we want to be sure that the logic behind these equations reflects not just what we can see, but what we smell and taste. Are we excluding coffees with great sensory potential because of their physical appearance, the coffee equivalent of judging a book by its cover?

Interrogating the System

With this question in mind, the Coffee Science Foundation (CSF)—a sister organization of the SCA—launched a research project into physical green coffee defects, focusing on their impact on the cup and, importantly, the thresholds at which tasters can perceive them. This research aims to revisit and modernize long-standing standards, quantifying defects not exclusively based on what we can see, but by determining the point (or sensory threshold) at which we can reliably taste a defect.

“Current green grading guidelines are based on tradition, rather than on sensory science,” shares Peter Giuliano, head of the CSF. “This research allows us to build more informed standards,” continues Mario Fernández-Alduenda, the SCA’s Technical Officer. “We want to build a system that’s informed, rather than arbitrary.” These aims are also driven by the SCA’s CVA, a paradigm that focuses less on scores as an exclusionary threshold for defining quality and “specialty” and more on the multiple attributes that make coffees valuable in the marketplace.[7]

Figure 3. Unroasted “full black” defects. Photo submitted by the Coffee Excellence Center (image provided)

Researchers at the Coffee Excellence Center at the Zurich University of Applied Sciences (ZHAW) in Switzerland are collaborating with CESURCAFÉ, a coffee research center at the Universidad Surcolombiana in Colombia, to test if the current logic of the SCA green grading protocol is justified. This study, along with research conducted by University of California Davis on defects from Brazil and Guatemala, will inform an update to the CVA Physical Assessment and Form.

“Coffee is a natural product that spends a long time on the tree during cultivation and undergoes extensive post-harvest processing,” shares Dr. Sebastian Optiz, a green coffee expert and the project lead from ZHAW. While conventions punish certain defects very heavily, this weighting isn’t always based on the sensory science of what we can perceive in the cup, Sebastian shares. “Identifying defects isn’t always a black-and-white process.”

Seeking Defective Coffee

Instead of rigorously removing defects, this research involves deliberately sourcing them. To achieve this, the team from CESURCAFÉ has been gathering and manually selecting defective beans from coffee farms, collection points, and processing mills in southern Huila, Colombia. The specific defects are taken from pasilla lots—coffees with high defect counts typically not destined for export.

Led by Professor Nelson Gutiérrez Guzmán and Nicolás Tovar Jacobo, the team dedicated weeks of meticulous attention to gathering and classifying 500 g of each of the 12 targeted defects from both the category 1 and category 2 list of the Arabica Green Grading system (see figure 4). These defects are sourced exclusively from arabica lots, primarily consisting of Castillo, Colombia, and Caturra cultivars.

Figure 4. Professor Nelson Gutiérrez Guzmán (left) and Nicolás Tovar Jacobo sort pasilla coffee into 500 g samples of 12 different defects. Photo supplied by CESURCAFÉ (image provided)

The team at the Coffee Excellence Center then roasts both the defective and non-defective coffees to a “medium” degree. Sebastian explains that the roast profile was developed based on a clean reference lot (sourced from the same region, a similar blend of cultivars, and considered “specialty”), with the aim of optimizing its sensory qualities. To simulate real-world roasting conditions, this clean coffee roast profile is then replicated for each of the defective lots. Subsequently, these carefully sourced and roasted defects are used to “spike” the “clean” reference lot.

Sensory thresholds and perception

This process of spiking a clean coffee with certain ratios of defects and completing sensory analysis is the core of the research. Research is conducted with a trained panel of coffee professionals in two steps: descriptive assessment and triangulation (the triangle test). First, the team conducts a descriptive analysis, testing how the defects manifest in the cup at different concentrations. To record their results, the panel uses a customized version of the CVA Descriptive Form.

The initial descriptive assessment exercise ensures that the panelists are calibrated to identify the defects, ensuring that they know what they’re looking for when they later identify the thresholds for sensory perception.

The defects, says Samo Smrke, acting head of the Coffee Excellence Center, vary subtly at different concentrations and even temperatures, meaning that it’s important to build a “character profile” for each of the key defects. Beyond calibration, this process builds more precise descriptors—based on the SCA Flavor Wheel and Lexicon—for the wider sector.

Once the defects have been characterized, the next step is to determine the threshold at which they’re perceptible. The panel conducts weekly triangulation tests—a common style of discriminative sensory test, where cuppers attempt to identify the “odd one out” of sets of three cups.[8]

For these triangulation experiments, the team spikes the defect-free reference lot with different ratios of defects, ranging from 1 g of defects per 60 g of clean coffee (approximately 1.67%) to 30  g of defects per 60  g (50%). These ratios are the same as the cuppers learn to describe and identify the defect at during descriptive calibration. They then group one “defect spiked” cup alongside two “clean cups” in triangles—a format similar to the Cup Tasters Championship—with defect ratios presented at random along the table.

The goal for the cuppers is to consistently identify the cup containing the defects, if any, that they learned to identify during the descriptive analysis. When they can reliably do so, this establishes the sensory threshold—the specific ratio of defective to clean coffee at which the defect becomes reliably perceptible.

As a hypothetical example: if panelists can’t consistently identify a defect at a 1:60 g or 3:60 g ratio but consistently identify it at 5:60 g (or 8.3%), then 5:60 g is established as that defect’s sensory threshold. The implications for the wider sector are significant: if a panel of coffee tasters can only identify a defect at a threshold of 7.5% in a controlled experiment, this indicates that consumers are highly unlikely to notice a flavor impact below this threshold, especially in a café or home-brewing context.

The Chemistry of Green Defects

A coffee assessor’s nose, Sebastian notes, can be the most sensitive tool for analyzing coffee’s aroma. However, conducting chemical analysis on physical defects allows the research team to build an additional layer of information, turning what we can smell into data—in this case breaking down defects into a series of chemical compounds.

The team at the Coffee Excellence Research Center uses a process called gas chromatography (GC) to separate individual compounds, and a technique called mass spectrometry to identify these compounds.[9]

A further step, known as gas chromatography coupled to olfactometry (GC-O), combines sensory and chemical analysis. Once the compounds are separated by GC, their odor is shot out of an olfaction port, giving the researchers a chance to smell the individual odor compounds in concentrated form.

Sour beans, for example, have a number of fruity and sour-smelling compounds, but the coffee sector and scientists don’t always know what they are. Using GC-O, the researchers can identify compounds by smell while the machine identifies their chemistry, allowing them to positively identify the causes of the aroma.

The team is also using a solvent-assisted flavor evaporation (S.A.F.E.) method to gently extract  volatile aromatic compounds from coffees.[10] They can concentrate these volatiles and then conduct sensory tests on them at different dilutions, mirroring how they might present in coffee.

Beyond identifying compounds associated with certain sensory characteristics, chemical analysis allows the team to test for toxins, such as ochratoxin, a mycotoxin commonly associated with fungus-damaged coffee. This research will help give insights into the possible health risks (if any) associated with physical defects in coffee.

Revising the system for the sector

The goal of this research is to ensure that green grading systems are rooted in rigorous, contemporary science. The findings, alongside research from the University of California Davis Coffee Center, will directly inform a revision of the SCA’s CVA Physical Assessment Standard in the coming years. This critical revision, Nicolás from CESURCAFÉ shares, could lead to “a more accurate and transparent system for evaluating coffee, based more on sensory features than just the visual count of defects.”

History shows us that perceptions of physical defects can evolve; peaberries—small, round beans that occur when a coffee cherry forms one seed instead of two—were once deemed defects but are now often prized for their unique qualities. The sector is changing: new processing methods are reshaping our idea of what coffee beans should look and taste like, and climate change is making it harder to protect coffee from insects and unpredictable weather during ripening. The way we assess green coffee must evolve to reflect this, helping all actors in the value chain form clearer understandings of each coffee’s sensory attributes.”

                                                                                                     Laurel Carmichael

References

[1] Camila Khalifé, “Tasting the Standards: A Comprehensive View of Green Coffee Defects,” Roast Magazine Roast Summit, 2024, https://www. youtube.com/watch?v=feSfLNGXYiI.

[2] Specialty Coffee Association of America, Arabica Green Coffee Defect Handbook (Specialty Coffee Association of America, 2004).

[3] Mario R. Fernández-Alduenda and Peter Giuliano, Coffee Sensory and Cupping Handbook (Specialty Coffee Association, 2021), p. 111.

[4] International Coffee Council “National Quality Standards,” 122nd Session of the International Coffee Council, London, United Kingdom, September 17–21, 2018, August 23, 2018.

[5] The SCA proposes a definition of specialty coffee that celebrates attributes that add perceived value in a market. A lack, or minimal presence, of physical defects is just one of many attributes that could help to define a coffee as “specialty.” Specialty Coffee Association (SCA), Towards a New Definition of Specialty Coffee

(2021), sca.coffee/sca-news/just-released-new-sca-white-paper-towards-a-definition-of-specialty-coffee.

[6] The causes and chemical compounds responsible for these defects have been widely studied, as well as their impact on sensory characteristics. Because they impact a cupper’s impression of quality, phenolic, mold, and potato defects are recorded in the Affective Assessment component of the SCA’s CVA.

[7] Towards a New Definition of Specialty Coffee.

[8] The team organizes this experiment according to standards on sensitivity of taste (ISO 3972:2011) and the triangle test (ISO 4120:2021), established by the International Organization for Standarization.

[9] Thermo Fischer Scientific, Gas Chromatography Mass Spectrometry (GC-MS) Information, accessed on 29.06.2025 at https://www.thermofisher.com/ch/en/home/industrial/mass-spectrometry/mass-spectrometry-learning-center/gas-chromatography-mass-spectrometry-gc-ms-information.html?.

[10] Solven-assisted flavor evaporation methods are time-consuming and rarely used in the coffee sector. These methods allow the researchers to detect volatiles at  higher sensitivity.

The post Grounding green grading in sensory science: research to understand physical coffee defects appeared first on Comunicaffe International.

]]> The rise of coffee concentrates: convenience meets Premium coffee https://www.comunicaffe.com/coffee-concentrates-market-trends-growth/ Sun, 16 Nov 2025 23:08:04 +0000 https://www.comunicaffe.com/?p=203027 INDIA – Coffee has long been associated with ritual, aroma, and craftsmanship. Yet, as lifestyles evolve and speed becomes the new luxury, the definition of a “perfect cup” is changing. The rise of the coffee concentrates market signals this transformation, an era where rich flavor meets instant accessibility without compromising quality. According to Research Intelo, […]

The post The rise of coffee concentrates: convenience meets Premium coffee appeared first on Comunicaffe International.

]]> INDIA – Coffee has long been associated with ritual, aroma, and craftsmanship. Yet, as lifestyles evolve and speed becomes the new luxury, the definition of a “perfect cup” is changing. The rise of the coffee concentrates market signals this transformation, an era where rich flavor meets instant accessibility without compromising quality.

  • According to Research Intelo, the global coffee concentrates market was valued at USD 2.81 billion in 2024 and is expected to reach USD 4.83 billion by 2033, expanding at a CAGR of 2%.

What is driving the popularity of coffee concentrates?

  1. Increasing demand for convenience among consumers:

With lifestyles becoming increasingly fast-paced, consumers are seeking convenient and efficient solutions for their daily routines. Coffee concentrates, offering quick preparation and consistent flavor, cater perfectly to this demand. The ready-to-drink (RTD) and ready-to-mix (RTM) coffee segments have seen notable growth, especially among millennials and Gen Z, who seek premium coffee experiences at home, at work, or on the move.

  1. Growing penetration of Specialty Coffee culture:

Consumers are increasingly looking for premium, artisanal coffee experiences beyond cafes and into their homes. Coffee concentrates allow them to recreate café-quality drinks, such as cold brews, lattes, and flavored coffees, without specialized equipment or barista expertise. This trend has driven a rise in product launches featuring unique blends, single-origin concentrates, and organic or sustainably sourced options.

  1. Expanding footprint of food service establishments and the institutional sector:

Restaurants, hotels, offices, and catering services are increasingly adopting coffee concentrates in their beverage offerings due to their consistent quality, convenient storage, and cost efficiency. The ease of serving premium coffee quickly, especially during peak hours or large events, makes concentrates a compelling choice for these sectors.

How are manufacturers responding to changing consumer preferences?

Manufacturers are focusing on customization, sustainability, and premiumization. Many brands now offer concentrates made from ethically sourced beans, reduced sugar content, and recyclable packaging. The emergence of single-origin concentrates and plant-based variants reflects the growing sophistication of global coffee drinkers.

Technological advancements in extraction processes have further enhanced the product’s stability and flavor profile, enabling longer shelf life without additives. This has opened new avenues in retail, e-commerce, and the foodservice sector.

Which regions are leading the market growth?

  • North America continues to lead the global market, supported by a robust coffee culture, high innovation in products, and extensive availability across retail and foodservice channels. The US, in particular, drives significant growth, as consumers increasingly demand convenient, premium, and specialty coffee experiences.
  • Europe accounts for the second-largest market share, driven by its café culture and rising demand for specialty and cold brew coffees. Key markets like the UK, Germany, France, and Italy are increasingly adopting coffee concentrates across retail and foodservice channels. Strong consumer focus on sustainability, organic products, and ethical sourcing is encouraging manufacturers to invest in clean-label formulations and eco-friendly packaging.
  • Asia Pacific is the fastest-growing market, fueled by rapid urbanization, rising incomes, and the growing popularity of Western café culture in countries like China, Japan, South Korea, and India. Market growth is further supported by the expansion of modern retail, rising e-commerce penetration, and the proliferation of specialty coffee chains.

What challenges could impact future growth?

Despite strong momentum, the market faces certain restraining factors. One of the primary challenges is the intense competition from alternative coffee formats, such as instant coffee, coffee pods, and ready-to-drink beverages. These products often offer similar levels of convenience and variety, making differentiation difficult for coffee concentrates.

Additionally, concerns regarding the environmental impact of packaging materials, particularly single-use plastics, may pose a threat to market growth. Manufacturers must invest in sustainable packaging and transparent supply chain practices to address these concerns and maintain consumer trust. Economic volatility, fluctuations in raw material prices, and supply chain disruptions also represent potential risks to market stability and profitability.

What does the future hold for coffee concentrates?

The market is poised for continued growth, driven by the convergence of innovation and lifestyle trends. The increasing use of coffee concentrates in restaurants, bakeries, and ready-to-mix beverages indicates diversification beyond traditional consumption. As sustainability and digital retail platforms shape purchasing behaviors, the sector is likely to evolve into one of the most dynamic segments of the global coffee industry.

Conclusion

The coffee concentrates market is no longer just a niche segment; it reflects the intersection of changing consumer lifestyles, convenience, quality, and innovation. As demand for quick, premium coffee experiences grows across households, cafés, and institutions, manufacturers are rising to the challenge with sustainable, high-quality, and customizable products.

Looking ahead, the sector is poised for robust growth, driven by technological advancements, expanding retail channels, and evolving consumer expectations. Ultimately, coffee concentrates are reshaping the coffee experience, proving that speed and convenience no longer require compromise on taste or craftsmanship.

The post The rise of coffee concentrates: convenience meets Premium coffee appeared first on Comunicaffe International.

]]> Nestlé Professional’s Seattle’s Best Coffee brings a taste of Seattle to the UK https://www.comunicaffe.com/nestle-professionals-seattles-best-coffee-brings-a-taste-of-seattle/ Thu, 13 Nov 2025 23:37:48 +0000 https://www.comunicaffe.com/?p=203124 SEATTLE – Seattle’s Best Coffee, the iconic American brand owned by Nestlé, has officially relaunched in the UK, bringing its signature smooth taste and simple style to a new generation of coffee drinkers who value quality and affordability. With a commitment to responsible sourcing and sustainable practices the brand is also perfectly positioned to resonate […]

The post Nestlé Professional’s Seattle’s Best Coffee brings a taste of Seattle to the UK appeared first on Comunicaffe International.

]]> SEATTLE – Seattle’s Best Coffee, the iconic American brand owned by Nestlé, has officially relaunched in the UK, bringing its signature smooth taste and simple style to a new generation of coffee drinkers who value quality and affordability. With a commitment to responsible sourcing and sustainable practices the brand is also perfectly positioned to resonate with today’s conscious consumers.

With served and self-served locations already live across colleges & universities, workplaces and NHS sites, this isn’t just a rebrand for Seattle’s Best Coffee.

Nestlé Professional has ambitious plans to unlock the brand’s full commercial potential, leveraging its rich coffee heritage and driving growth through strategic investment and a renewed sense of purpose.

Born on Seattle’s Pier 70 in the 1970s, the brand has always done coffee differently: smooth, uncomplicated, and made the Seattle way. Now, in the UK, it is ready to bring that same West Coast energy to Britain’s fast-growing coffee market.

And the timing couldn’t be better: the UK now drinks more than 95 million cups of coffee every day1, with the category projected to be worth £7 billion by 2030.

Seattle’s Best Coffee is launching its next chapter through an exciting partnership with US-founded sandwich brand Which Wich, set to open its newest store in Cardiff this December. This collaboration brings together two loved American brands to offer a distinctive, quality-led food and beverage experience, pairing handcrafted sandwiches with smooth, great-tasting coffee3.

Rami Awada, managing director at Which Wich UK, said: “With shared roots in the US and a mutual commitment to flavour and value, this partnership marks an exciting step in our UK expansion. We’re looking forward to welcoming customers to enjoy the unbeatable combination of Which Wich sandwiches and Seattle’s Best Coffee.”

Seattle’s Best Coffee offers operators a 100% Arabica, Fairtrade certified coffee range that is uncommonly smooth, refreshingly simple and effortlessly consistent. Available through flexible served and self-serve formats, the brand delivers high-quality coffee for high-volume, on-the-go environments, supported by easy-to-use machines, full POS kits and comprehensive barista training.

Alongside the rebrand comes a new refreshed offer which includes hot and iced coffee menus, plant-based and dairy-free options as standard, and limited-edition seasonal flavours inspired by Nestlé’s world-leading confectionery brands. With drinks carrying a competitive £3 RRP, operators and consumers can experience a premium offering at great value, perfectly aligned with today’s cost-conscious coffee drinkers.

As part of the Nestlé Coffee Plan, Seattle’s Best Coffee supports regenerative agriculture, fair prices for farmers and environmentally responsible practices. Key initiatives include the planting of 30,000 native trees in the Amazon basin, training 12,000 young people in sustainable farming in Honduras, and a target for 50% of coffee to be sourced through regenerative methods by 2030, in line with Nestlé’s Net Zero 2050 commitment.

For operators, Seattle’s Best Coffee combines great coffee with commercial clarity, offering high quality equipment, tailored promotions and loyalty programmes, full barista training and Coffee Master certification, and complete digital and print POS toolkits.
Backed by the operational strength of Nestlé Professional, it’s designed to deliver smooth coffee and smooth service every time.

Isabelle Fournier, head of beverages UK&I at Nestlé Professional, said:

“Seattle’s Best Coffee is a brand with deep heritage, and we’re excited to bring it back to the UK at a time when demand for great coffee has never been higher. Our mission is simple: to make it easier for operators to serve consistently great coffee that customers
love, wherever they are. The relaunch brings together everything that makes Seattle’s Best stand out: quality, value, simplicity, and vibrant, fun branding – all backed by Nestlé’s operational expertise and strong sustainability commitments.”

To celebrate, Nestlé Professional recently hosted an immersive Seattle’s Best Coffee inspired experience in London, complete with tastings, barista demos and sustainability showcases, giving foodservice professionals a first look at the new brand experience set to roll out nationwide.

To find out more about Seatle’s Best Coffee please click here. 

The post Nestlé Professional’s Seattle’s Best Coffee brings a taste of Seattle to the UK appeared first on Comunicaffe International.

]]> Marus Coffee about the current status of the specialty market in China: “Chinese consumers have shifted from bubble tea to coffee” https://www.comunicaffe.com/marus-coffee-china-interview-specialty-coffee-shops/ Tue, 11 Nov 2025 23:59:14 +0000 https://www.comunicaffe.com/?p=202722 SUZHOU (China) – A discussion on the state of specialty coffee in specialised coffee shops with the owner of Marus Coffee in China, Sun Lei, founder of the brand and winner of the China Barista Championship in 2023 and 2019. Marus is one coffee shop around 100 square meters, one coffee roastery around 2000 square […]

The post Marus Coffee about the current status of the specialty market in China: “Chinese consumers have shifted from bubble tea to coffee” appeared first on Comunicaffe International.

]]> SUZHOU (China) – A discussion on the state of specialty coffee in specialised coffee shops with the owner of Marus Coffee in China, Sun Lei, founder of the brand and winner of the China Barista Championship in 2023 and 2019.

Marus is one coffee shop around 100 square meters, one coffee roastery around 2000 square meters, and a training center around 350 square meters. They do a lot different trainings in our place, as his founder says himself.

What is the specialty coffee market like in China? Are the younger generations showing more interest?

Can a business that focuses solely on specialty (rather than food and trendy milk-based recipes) survive economically in this country, which is typically associated with tea?

Another idea from Marus Coffee menu (photo granted)

“Over the past decade, China’s coffee market has entered a phase of extremely rapid development. Chinese consumers have gradually shifted from bubble tea to coffee: more and more consumers have become genuine coffee drinkers, and a growing number of people are willing to try both commercial coffee and specialty coffee.

This trend is particularly evident among the two younger generations – the post-90s and post-00s. Thanks to China’s traditional tea culture, coffee beverages have been able to integrate into people’s daily lives more quickly.”

What are the establishments that serve specialty coffee like?

Do they have common characteristics or do they try to differentiate themselves from the coffee chain model?

Marus Coffee’s team (photo granted)

“Currently, there are a wide variety of independent specialty coffee brands and chain brands in different cities across China. However, there are significant differences between them: independent coffee brands tend to offer more high-end and unique coffee beverages, often at very high prices.

Meanwhile, coffee chains face fierce competition across different price ranges — commercial coffee chains focus on cost-effectiveness and market penetration, while specialty coffee chains are more dedicated to brand building and the creation of “third spaces”. For instance, Blue Bottle Coffee also faces extremely intense competition in China.”

What is the biggest challenge for a business that focuses on specialty coffee? How is it possible to cover the costs of a premium product while remaining profitable?

“For specialty coffee enterprises in China, they are confronted with fierce and intense competition, as well as the challenge of how to cater to the diverse needs of consumer groups. Meanwhile, overall costs have been on the rise year by year — the cost of green coffee beans, in particular, keeps increasing.

In my view, the core issue still lies in how to build brand awareness and expand sales channels. Fortunately, social media in China is now highly developed, enabling these enterprises to acquire more customers through online channels.”

In your experience in Marus Coffee, what strategies can be implemented to maintain the quality of the coffee offered while remaining competitive on price?

One of the coffee solution in Marus Coffee (photo granted)

“First and foremost, it is essential to ensure the quality and stability of green coffee beans. Even if costs increase as a result, enterprises can enhance their operational capabilities through better management and reasonably cut down on costs. They should also strive to acquire more customers to share the burden of production costs.”

Is there still room for growth or is it a niche market destined to remain so and become saturated?

“I believe that coffee and specialty coffee in China are still in their infancy, which means there will be greater market demand in the future. Yet it will also face even more intense market competition. Based on the current situation, China will develop diverse coffee-drinking habits over the next 10 to 20 years, and similarly, different brands will focus on different types of coffee products.”

The post Marus Coffee about the current status of the specialty market in China: “Chinese consumers have shifted from bubble tea to coffee” appeared first on Comunicaffe International.

]]> INHOLER brings together voices from across the supply chain around Honduras’ first triple-certified coffee https://www.comunicaffe.com/inholer-best-coffee-supply-chain-honduras-coffee/ Wed, 05 Nov 2025 23:50:17 +0000 https://www.comunicaffe.com/?p=202790 MILAN – The launch of the first Honduran coffee certified as carbon neutral, organic, and fair trade in Europe, which took place at the HostMilano trade fair, is still fresh in our minds. Now we return to discuss it with the many key players who contributed to developing this important project, a concrete example of […]

The post INHOLER brings together voices from across the supply chain around Honduras’ first triple-certified coffee appeared first on Comunicaffe International.

]]> MILAN – The launch of the first Honduran coffee certified as carbon neutral, organic, and fair trade in Europe, which took place at the HostMilano trade fair, is still fresh in our minds. Now we return to discuss it with the many key players who contributed to developing this important project, a concrete example of traceability and sustainability in a fragmented supply chain.

By Adriana Bustamante Romero – Sustainability Manager, INLOHER Coffee Exports Europe

Traceability? Don’t tell me about it — prove it from the farm to my cup.

“In an industry where sustainability is often spoken more than practiced, traceability has
become the turning point that defines the future of coffee.

It is not a code nor a compliance formality — it is a promise of integrity.

Carbon Neutral logo (photo granted)

The launch of the first Honduran coffee certified Carbon Neutral, Organic and Fair Trade in Europe marks a before and after for responsible value chains. It proves that a verifiable, profitable, and profoundly human system is possible — one where every link, from farmer to consumer, shares purpose and value.

From the Origin: The Voice of Producers

The producers (photo granted)

The Honduran Sustainable Coffee Producers Group (PROHCAS) stands at the root of this
achievement.

“Being part of this model has given us visibility. We feel that our commitment to caring for
the land, cultivating responsibly, and maintaining sustainable practices is finally
recognized. Knowing that our coffee reaches Europe carrying our story — and that it is
now Carbon Neutral certified — fills us with pride. Most importantly, we have a voice in this
process.”

Prohcas logo (photo granted)

PROHCAS farms combine tradition with technology: certified agroforestry systems, natural
biofertilizers, protection of water sources and native forests.
Through digital monitoring and georeferencing, each lot is tracked and verified, ensuring
full compliance with the new European Deforestation Regulation (EUDR).

INLOHER: From Processing to Export

Traceability (photo granted)

Based in Lepaera, Lempira, INLOHER Coffee Exports has led the transformation of
Honduran coffee towards a regenerative model.

Its Carbon Neutral certification, granted by CTG Certificaciones Técnicas Globales,
crowns seven years of continuous effort — from measuring and reducing emissions to
compensating through agroforestry systems and forest plantations.

Key actions include:
– Efficient water use and recycling in ecological wet mills.
– Renewable energy for drying and classification.
– Complete wastewater treatment.
– Gradual reduction of fossil fuels.

– Mixed plantations of native trees and shade-grown coffee.

These actions are complemented by Organic (Mayacert) and Fair Trade (FLO-Cert)
certifications, integrating environmental, social, and economic sustainability in one unified
value proposition.

“Exporting the first Honduran coffee with triple certification is not a title — it’s a starting
point. When every actor commits, traceability becomes a real tool for transformation,”
explains INLOHER.

Best Coffee Srl: The Guardian of Quality and Trust

At the heart of Europe’s logistics system, Best Coffee Srl plays a key role as the modern
green coffee importer — not just a buyer, but a custodian of integrity and transparency.

“Today, the importer cannot simply be an intermediary. We are the guarantors of quality,
ethics, and transparency. We follow every phase, from the selection of Honduran farms to
the containers’ departure for Italy,” Best Coffee explains.

Working with cooperatives that adopt regenerative agricultural practices and carbon
compensation systems, Best Coffee ensures that every lot is documented, measured, and certified.

Each step — cultivation, processing, shipping, and storage — is verified, allowing
European roasters to access a fully traceable and accountable coffee.

“Being an importer today means building relationships, not transactions. It means fostering
trust, regenerating soils, and ensuring that economic value remains where the coffee is
born.”

This model generates shared value across three dimensions:
– Environmental: CO₂ reduction and offsetting, biodiversity preservation.
– Social: empowerment of women and youth, training, and rural development.
– Economic: long-term commercial stability, client loyalty, and access to premium
markets.

“Carbon Neutral coffee is not just a sustainable product; it is a collective story that unites
producers, certifiers, importers, and consumers in one shared vision of the future.”

Especially Coffee: The Art of Roasting with Purpose

In Alba, Piedmont, Luca Paolucci, founder of Especially Coffee Roaster, represents the
perfect blend of science, art, and ethics.

Especially Coffee (photo granted)

“A certified and traceable supply chain is the result of a collective decision — to offer
coffee that speaks of quality and responsibility. Working with INLOHER and Best Coffee
means embracing a model where every actor has a name, a face, and a purpose.”
He highlights that sustainability doesn’t end at the farm — it extends to the cup:

“Carbon Neutral coffee requires a systemic approach. From renewable energy in roasting
to compostable packaging, every choice matters. We’ve reduced plastic use, adopted
clean energy, and share the story behind every bean with our customers.”

“Modern consumers seek authenticity. When they know who grew their coffee, when it was harvested, and how it was processed, the experience transforms. Taste becomes identity.”

“Each country has its own challenges, but the essence of this collaboration —
transparency, respect, quality — is universal. The Honduran experience proves that true sustainability is possible when the supply chain acts as a community, not a marketplace.”

The Consumer’s Voice: A Coffee that Tells Stories

Federico Bosco, sommelier at Tota Virginia Restaurant, closes the circle:

“Coffee, like wine, is a universe of nuances. I’ve discovered that behind a traceable coffee
there are people, values, and conscious decisions. I prefer to invest in products that
respect those who produce them and invite me to explore authentic flavors. That’s the
difference between drinking coffee… and living it.”

Conclusion

Traceability is not a trend — it is the new language of value.

When every actor — from producer to consumer — recognizes themselves as part of one
story, coffee stops being a commodity and becomes an ethical, cultural, and economic
experience.

INLOHER, together with Best Coffee, Especially Coffee, and PROHCAS, proves that
sustainability is profitable when it is shared — and that true innovation in coffee lies not in
technology or packaging, but in collective coherence.

“If the future of coffee wants to be sustainable, it must start by being traceable. And if it
wants to be traceable, it must be profoundly human.”

The post INHOLER brings together voices from across the supply chain around Honduras’ first triple-certified coffee appeared first on Comunicaffe International.

]]>