Tag Archive for: specialty

by Sam Reilly

Changing Coffee Perceptions through Technology

Categories: 2015, OctoberTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

What is the most expen­sive bot­tle of wine or beer you have ever seen or pur­chased? Now com­pare that to the most expen­sive cof­fee you have ever seen or pur­chased. The most expen­sive cof­fee, in the vast major­ity of cases, pales in com­par­i­son to their craft counterparts.

Beer enthu­si­asts go to tap­rooms expect­ing to spend upwards of seven dol­lars on a pint, whereas cof­fee afi­ciona­dos go to a café expect­ing to spend no more than four to five dol­lars. While not a per­fect com­par­i­son by any means, the exam­ple serves to show the greater will­ing­ness of craft beer imbibers to pay top dol­lar for great beers.

However, even though the gap in profit mar­gins still looms large, com­pa­nies are will­ing to push the enve­lope, high­light the nuance of cof­fee and sell it for a higher price. Organizations like The Cup of Excellence, who hold online auc­tions for the best cof­fees , and roast­ers like Heart Coffee in Portland, Oregon and Tim Wendelboe in Oslo, Norway, are work­ing to change the per­cep­tion of cof­fee from com­mod­ity to luxury.

In the tech world, craft beer and wine drinkers have apps that allow their users to explore their respec­tive craft indus­tries, cat­a­logue their drinks, record their tast­ing notes and rat­ings, and share them with their fel­low enthu­si­asts. Coffee, on the other hand, despite its com­plex­i­ties and new­found “third wave” com­mu­nity, has been left behind in the tech world, until now. In the past year or so, cof­fee drinkers have been intro­duced to a group of use­ful new apps that can serve to grow their knowledge.

The most apt com­par­i­son to beer’s Untappd or wine’s Vivino is Fika. Fika is a social cof­fee jour­nal. It is a com­mu­nity of third wave cof­fee drinkers that want to dis­cover new cafes and roast­ers, cat­a­logue, rate, and give tast­ing notes for the cof­fees they drink, and share them with their friends.

Another new tech addi­tion is the half-coffee sub­scrip­tion, half-app – Angel’s Cup. Angel’s Cup is a cof­fee sub­scrip­tion that allows a user to record their cof­fees from Angel’s Cup’s sub­scrip­tion, and then you can com­pare your notes to Angel’s Cup’s roastmaster.

If a cof­fee drinker wants an app to help them find great cof­fee, he or she has a num­ber of options. Dripper is an app of third wave cof­fee shops around you, and their users are the ones who sub­mit the shops and the shop details.

The hope is that these apps will uplift cof­fee to the same sta­tus as wine or craft beer. In 1974, spe­cialty cof­fee became an offi­cial term, but it was not until this “third wave” of cof­fee appeared that cof­fee began to turn from a bit­ter, morn­ing neces­sity into a lux­ury good that was wor­thy of connoisseurship.

With the help of Fika, Angel’s Cup, Dripper and oth­ers, users will begin to see that where their cof­fee comes from and the envi­ron­ment in which it is grown (or prove­nance and ter­roir,) dra­mat­i­cally changes what they taste in your cup.

While cof­fee is still years behind the craft beer scene (just like Fika, Angel’s Cup, and Dripper are a few years behind both Vivino and Untappd), third wave shops are crop­ping up every­where. Thus, the con­sumers’ options of what to drink are becom­ing end­less. Not only can one drink Madcap’s Reko two years in a row and taste how it has changed since it was last in sea­son, but one can also go to Cape Town, South Africa to taste Rosetta Roastery’s Reko, and then return to the United States to try George Howell’s, as well.

Perhaps most impor­tantly, these apps can assist in the quest started by the Cup of Excellence and the roast­ers on the industry’s fron­tier in chang­ing the per­cep­tion of coffee.

With the help of these apps, con­sumers will begin to rec­og­nize regions, vari­etals, and even farmer names. As a result, they will begin to under­stand what to expect with each spe­cific char­ac­ter­is­tic of their cof­fee. For cafes and roast­ers, they can show­case their cof­fees on Fika or Angel’s Cup, and receive feed­back about how their con­sumers are enjoy­ing their product.

Finally, in the pur­suit to change the per­cep­tion of cof­fee, we will hope­fully see the per­cep­tion evo­lu­tion reach the pro­duc­ers. If cof­fee drinkers change their expec­ta­tions sur­round­ing how much money they should spend on cof­fee, then some of that profit can make its way down to those at the begin­ning of the cof­fee chain.

George Howell put it beau­ti­fully in A Film About Coffee when he said, “It is no longer a cup of joe, it is an adven­ture in search of the ulti­mate cup.”

Now, with the advent of these new apps, roast­ers and cafes have the tech indus­try by their side to con­tribute, in some way, to that search. The more that the aver­age con­sumer real­izes how exotic and rare great cof­fee is, then the more they will be will­ing to pay to find the ulti­mate cup.

by Sam Reilly

The Future of Coffee

Categories: 2015, OctoberTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:
Figure I, Slash and Burn

Figure I, Slash and Burn

As with min­ing, the cof­fee indus­try has the abil­ity to become a role-model direct­ing world envi­ron­men­tal preser­va­tion. Wouldn’t that be something?

Images of ‘Slash and Burn’ defor­esta­tion to quench the bot­tom­less cup of cof­fee lovers, of which I’m no excep­tion, leaves a bit­ter­ness on the rim of what should be ‘The nec­tar extracted from heaven.’

Like many devel­op­ing indus­tries, more so for those enter­ing a mar­riage of increas­ing oppor­tu­nity, there are time­lines of pro­gres­sion and ongo­ing adjust­ments needed to keep up with sustainability.

Gone are the days of sin­gle dis­ci­pline cor­rec­tion and bal­anc­ing of com­pany books.

It is clearly under­stood and sup­ported by numer­ous stud­ies that emerg­ing con­sumers reflect their com­pany loy­alty with emo­tion and self-lifestyle. This devel­op­ing trend and link to finan­cial cap­i­tal­iza­tion equally – or in my view more impor­tantly – paves the way for­ward for improved com­pany pol­icy and bio-sustainable innovation.1

Figure II, Non Integration

Figure II, Non Integration

Having marched against aspects of the past min­ing indus­try and polit­i­cal imbal­ance, it quickly became appar­ent that to spite either side of the debate over ‘black and white’ of indus­try or right of expres­sion, the solu­tion lies in the ‘grey.’ Enlightened with love, caf­feine, and what was seen as dis­carded loy­al­ties to mother earth, I traded my straw hat for the hard hat of the min­ing poli­cies of the time. My intent was to fil­ter into the veins of an indus­try with state, fed­eral, and inter­na­tional gov­ern­ment influ­ence to inspire aware­ness, ini­ti­ate inno­v­a­tive improve­ment and encour­age inter­ac­tive growth. It wasn’t long before my branches reached into recy­cling, reduc­tion of use of resources, envi­ron­men­tally respon­si­ble pack­ag­ing, intro­duc­tion of earth friendly aware­ness, and inter­ac­tion across groups. With a uni­ver­sal view of blend­ing black and white into a win-win grey, I plunged into cre­at­ing new com­pany pol­icy to amal­ga­mate indus­try, envi­ron­ment, and local com­mu­ni­ties. Quicker than an espresso acknowl­edge­ment, the con­cepts and inno­va­tions were embraced into pol­icy, lead­ing the way for future changes.2

With frothed egos, indus­try power and increas­ing con­sumer sup­port, the age of ‘grey’ min­ing con­tin­ues to grind forward.

Parallels of min­ing to the cof­fee indus­try can been seen steep­ing from the ashes of prior roasts (fig­ures 1,2) emerg­ing with improved aro­mas and blends of difference.

Untitled-1_1Like the min­ing indus­try, the cof­fee indus­try not only has the abil­ity to fol­low inte­grated account­abil­ity and sus­tain­abil­ity, but can also choose to align with con­sumer emo­tional loy­alty (CEL.) Furthermore, the cof­fee indus­try could develop leg­isla­tive meth­ods to inte­grate cof­fee lovers and local com­mu­ni­ties into feel­ing like they are part of the process lead­ing world preservation.

There are emerg­ing exam­ples of proac­tive approaches to acknowl­edg­ing, quan­ti­fy­ing, and cor­rect­ing detri­men­tal human impact on fauna and flora. Without under­min­ing those beau­ti­ful cat­a­lysts, the obvi­ous oppor­tu­nity is to choose pre­ven­tion over a ban­dage approach, as is choos­ing inclu­sion over conquest.4 What if com­mu­ni­ties felt that they were the local indus­try and end con­sumers felt con­nected and sup­port­ive to the cof­fee they breathe.

Untitled-2_1I relate the cur­rent trend of (CEL) to past tran­si­tions such as those hav­ing moved away from the ‘spray and pray’ approach of man­ag­ing pest and plant dis­eases to the inte­grated pest man­age­ment of today. We have the abil­ity, means and stim­u­la­tion to design habi­tat mod­els over­lay­ing ever increas­ing lay­ers of inter­ac­tion for rebal­ance, to achieve pros­per­ity for all.

Why not expand our aware­ness and uplift our con­scious­ness using the net­work and love of an excep­tional cup of coffee?

Untitled-3_1Imagine feel­ing the uplift­ing energy of the cir­cle of cof­fee processes from the plant to ‘the nec­tar of nature’ that tan­ta­lizes our taste buds, know­ing they are in har­mony and that we are part of its fruition. Not only will we feel enlight­ened, but able to visu­al­ize the joys and sense of pris­tine envi­ron­ments, smil­ing com­mu­ni­ties and a sus­tain­ably bal­anced industry.

Projects includ­ing col­lec­tion of regional seed, refor­esta­tion nurs­eries, ani­mal and com­mu­nity rein­tro­duc­tions and care will soon become the energy inside each cup!5

1     Climate Change Report 2008, Professor R. Garnaut.
2     Morris Corp, Mine-Site Environment Management Policy 2011, G.B Lupton.
3     Rio Tinto in the NW Territories, Canada. Case Study 9, Incorporating Traditional Knowledge into Scientific Monitoring at Diavik Diamond Mine 2011, Colleen English.
4     Restoring Environmental Damage, Putting a Price on Ecosystem Services 2013, Simon Tilling.
5     Managing Mangroves and Capturing Carbon in Kenyan Communities 2009; Burkina Faso Greening the Desert 2012.

by Gregory Lupton (Plant Physiologist)

Producer Profile

Categories: 2015, OctoberTags: , , , , , , , , , , , , , , , , , , , , , , , , Author:

Guatemala LOT 17A – El Guachipilin
•    Farm:     El Guachipilin
•    Farmer:     Aimee Lucía Pérez Ríos

table1The story of Finca El Guachipilin,which is just next to Finca La Hermosa in Acetenango, Chimaltenango, Guatemala stretches back to the early 1900’s, and cov­ers a lot of ground (lit­er­ally). Mr. Mateo Mejia Mazariegos, who owned the mas­sive farm of La Colina, was the first Guatemalan farmer to have both wet and dry mills on his ben­efi­cio. The farm was even­tu­ally split into five work­ing sec­tions, and in 1950 Mr. Mejia handed over own­er­ship to his son, Jose, who seven years later passed it to his son, Carlos, who man­aged the farms until 2002.

table2The farm under­went more divi­sion as Carlos’s chil­dren each took a por­tion, until in 2010 a young man who is a third-generation cof­fee farmer, Max Fernando Perez Rios, acquired each part and reunited it to form Finca La Hermosa. Mr. Perez, who grew up on cof­fee farms in Huehuetenango, man­ages each aspect of each farm, from the cof­fee nurs­ery and the plant­ing of new vari­etals, to the har­vest, the wet milling and the sun dry­ing on patios, the selec­tion of the parch­ment and the pack­ag­ing at the farm. This atten­tion to detail influ­enced this coffee’s place­ment in 2015 COE Guatemala.

Water Avenue Renaissance

Categories: 2015, OctoberTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

At Water Avenue Coffee, local is reflected in every­thing we do. Our name, “Water Avenue,” is a toast to our loca­tion in Portland’s indus­trial dis­trict, an area that has treated us well. We dis­trib­ute to nearby shops, bars and restau­rants, hop­ing to delight new audi­ences and stim­u­late the local econ­omy. Our neon blue COFFEE signs glow all night long, serv­ing as a bea­con to trav­el­ers on nearby I-5.

Then there are the cof­fees them­selves. We search the global mar­ket for the best green cof­fees avail­able, build­ing direct trade rela­tion­ships with farm­ers when­ever pos­si­ble, to help improve our qual­ity from bean to cup. This model allows Water Avenue bet­ter access to great cof­fees in El Salvador, Colombia, Guatemala, and Brazil. My per­sonal favorite right now is our El Rosario Centroamericano from El Salvador.

In the last few years, the south­east indus­trial dis­trict has grown rapidly. We’ve wel­comed a flurry of new bars and restau­rants, star­tups and web devel­op­ers, vin­tage shops and retail­ers. Just this past sum­mer, we’ve seen our busiest sea­son yet. Increasingly, tourists from dif­fer­ent coun­tries and other states are flock­ing to Portland and as the neigh­bor­hood flour­ishes, more vis­i­tors pop in, enabling the city to become a des­ti­na­tion for spe­cialty cof­fee. Throughout town, guests can find a vari­ety of shops to sam­ple from, empha­siz­ing the need for qual­ity products.

We brew local, we know local, and because of the cutting-edge tech­nol­ogy we have in the palm of our hands, we are able to scale along­side the city of Portland.

In the midst of this eco­nomic boom, we’ve sur­passed our ini­tial esti­mates three times over and moved into a larger facil­ity just after our five-year anniver­sary. We feel strongly that these improved pro­jec­tions are tied to the expan­sion and devel­op­ment of Portland. With busi­ness blos­som­ing, it’s more impor­tant than ever to embrace a robust point-of-sale sys­tem to keep tabs on oper­a­tions. A few years back, we were using an older PC plat­form that stored all infor­ma­tion locally. It worked okay, but wasn’t very ver­sa­tile; the sys­tem was tricky to nav­i­gate when mak­ing changes or try­ing to find spe­cific inven­tory infor­ma­tion. After shop­ping around, we decided to give ShopKeep a trial run. A smooth set-up later, we were hooked.

ShopKeep pro­vides stream­lined report­ing fea­tures that help us under­stand what’s going on in any given day, across depart­ments. Want to get ahead of the hol­i­day sea­son? With ShopKeep you can quickly pull data from last year, going as gran­u­lar as each indi­vid­ual trans­ac­tion. Worried about inven­tory? ShopKeep keeps you in the loop, let­ting you know when a prod­uct needs to be reordered. ShopKeep’s ana­lyt­ics help keep track of every­thing from best-selling items to on-the-spot trans­ac­tions, allow­ing you to see when the café is get­ting busy. This intel stream­lines sched­ul­ing, ensur­ing you staff accord­ingly for peak times. Usually, we have around five or six employ­ees at the shop, espe­cially in the morn­ing and right after work, our busiest hour; ShopKeep ensures their time at Water Avenue is well-spent.

Running reports on our old sys­tem used to be a tedious process, but ShopKeep freed me up to man­age back­end oper­a­tions at my leisure. Unlike many other POS sys­tems, ShopKeep is cloud-based and iPad-powered, enabling us to run reports while away from the reg­is­ter. Before installing ShopKeep, back­end oper­a­tions were dif­fi­cult; we’d have to come in extra early or stay after hours to pull ana­lyt­ics. Now I can access con­sumer and inven­tory data when I want, wher­ever I want, whether from home or away on vaca­tion, using the ShopKeep Pocket app. The ShopKeep Pocket app grants man­agers access to sales by hour, top-selling items and the num­ber of new cus­tomers instantly, on-the-go. The amount of time I save allows me to be out in the café with cus­tomers, assist­ing with day-to-day oper­a­tions and work­ing my sched­ule around what I need to do, rather than reporting.

Coffee tends to encom­pass a lot of habit and rit­ual. We work hard to estab­lish rela­tion­ships with our cus­tomers, both vaca­tion­ing and return­ing, and strive to keep them in the loop. Last win­ter, we took that com­mu­ni­ca­tion to the next level, estab­lish­ing a reg­u­lar newslet­ter. In each issue, we high­light new cof­fees intro­duced to the menu, spot­light local whole­sale accounts and share inter­est­ing com­pany news. We’ve been build­ing our read­er­ship over time, but ShopKeep’s MailChimp inte­gra­tion helped quadru­ple our sub­scribers by sync­ing email addresses from within the sys­tem. The inte­gra­tion also allows access to professional-quality tem­plates, along with detailed report­ing to track the newslet­ters’ suc­cess, which is per­fect for keep­ing in touch with fel­low coffee-lovers, near and far.

Community means a lot to Water Avenue Coffee. We know cus­tomers and look for­ward to see­ing their faces once, some­times even twice, a day. While pour­ing cups of morn­ing cof­fee, we hear about what’s going on in their lives and have found they gen­uinely care about our busi­ness. As Portland expands, Water Avenue along with it, these inter­ac­tions remain at the heart of our busi­ness. Water Avenue Coffee began back in 2009 as a small café along the Willamette River, fueled by our deter­mi­na­tion to brew a great cup of cof­fee. Since then, we’ve watched as the neigh­bor­hood has grown around us; we’re more excited than ever to roast our favorite cof­fees – and with ShopKeep’s help, we can stay two steps ahead.

By Matt Crocker, Retail Manager of Water Avenue Coffee,

Connecting the Dots

Categories: 2015, SeptemberTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

As a cof­fee shop or café, there are many ways to become more suc­cess­ful, and increas­ing your bot­tom line is no dif­fer­ent. Although there are many fac­tors that con­tribute to your business’s suc­cess, the first indi­ca­tor to gauge your company’s suc­cess is typ­i­cally the bot­tom line. So, how do you improve your bot­tom line? At the most basic level, there are two ways to increase your bot­tom line; you can either increase sales or decrease costs. It is impor­tant to point out that these strate­gies are equally as effec­tive, as long as the amounts are pro­por­tion­ate; $10 sav­ings is just as valu­able as $10 of addi­tional sales.

You may be ask­ing, “what’s your point?” This same con­cept should be con­sid­ered in your eval­u­a­tion of the prod­ucts and tools you pur­chase for your shop. Not at all the prod­ucts you pur­chase should be selected solely based on their direct impact on your sales. No mat­ter what, there’s a cost of doing busi­ness which means some of the prod­ucts you pur­chase will never be an item you resell to end con­sumer, yet the right prod­ucts can add value to your busi­ness in addi­tion to ful­fill­ing their func­tional duty.

For exam­ple, every busi­ness need some form of trans­ac­tion pro­cess­ing. The solu­tion to this can be as sim­ple as a cash box or it can be as sophis­ti­cated as a fully inte­grated point-of-sales soft­ware that tracks ingre­di­ent usage, waste esti­mates, and much more. Although a cash box will be less of an upfront invest­ment, in the long run using a great point-of-sales soft­ware will make your shop more suc­cess­ful by help­ing you iden­tify exces­sive waste, col­lect spe­cific trans­ac­tion data, and reduce man­age­ment costs through sim­pli­fy­ing inven­tory track­ing and fore­cast­ing for your purchasing.

State of the art point-of-sales soft­ware is expen­sive and may not be a viable option for all shops, but what is a low-cost item that every sin­gle café world­wide has in com­mon? Cups, every shop must have some type of con­tainer to serve their drinks in. Which means there’s no way around this cost, but why wouldn’t you search for a solu­tion that adds value to your busi­ness? Selecting a com­pany that offers cus­tom print­ing ful­fills your need for to-go cups and turns every to-go cus­tomer into a trav­el­ing bill­board for your cof­fee shop, which is basi­cally free mar­ket­ing since the to-go cup is a nec­es­sary cost to begin with. On the other hand, mer­chan­dis­ing reusable drinkware not only increases brand aware­ness by dis­play­ing your logo every­where it goes, these items will also sub­si­dize to-go cup usage, result­ing in decreased costs for you. Or pass along the sav­ings to your cus­tomers, in order to incen­tivize them to reuse your travel mugs and increase drink pur­chases from those patrons.

Now the hard part comes, it’s time to ana­lyze your options and select the opti­mal prod­ucts for your busi­ness. Luckily, this issue of Coffee Talk Media is ded­i­cated to pro­fil­ing some over­looked prod­ucts that have the poten­tial to be invalu­able to your busi­ness as well as its future suc­cess. So, sit back relax and enjoy this issue with your favorite brew!

By Matthew Moseley of Barista Pro Shop

Add a Scoop Pea Protein
by Add A Scoop | (415) 382‑6535

Pea Protein, the new kid on the block, is the pro­tein of choice for peo­ple with spe­cific food aller­gies or sen­si­tiv­i­ties. Although soy pro­tein has tra­di­tion­ally been the choice for non-dairy pro­tein, the fla­vor­less Add a Scoop Pea Protein boost is now avail­able as well. Vegan, Kosher & Halal certified.



Bona Fide Craft Draft Nitro Coffee
by Caribbean Coffee Company | (800) 932‑5282

Say hello to the Best tast­ing NITRO cof­fee avail­able. FairTrade, Organic, Cold Coffee good­ness served “On Tap”. Craft Draft is a spec­ta­cle to behold as the nitro­gen cas­cades. We Roast and Brew and Deliver Kegs to your door with a 90 day fresh­ness guar­an­tee refrig­er­ated. Enjoy!



Coffee Fest’s Drink Innovations Lab
by Coffee Fest Trade Show | (800) 232‑0083

Your menu’s bev­er­age strat­egy says a lot about your brand & busi­ness. Do you strive for your café drink menu to embrace cur­rent trends and appeal to a larger cus­tomer base? This hands-on work­shop at Coffee Fest will teach you how to cre­ate mul­ti­ple new drinks that will increase sales.



Custom Printed Java Jacket
by Java Jacket | (800) 208‑4128

Custom printed Java Jackets™ the per­fect way to adver­tise your busi­ness! Our cus­tom print­ing depart­ment is ded­i­cated to mak­ing sure that you get the prod­uct you want. Visit our Get Creative page to get a few ideas and don’t for­get to fill out our inquiry form and ask questions.



by Tightpac America Inc. | (888) 428‑4448

The Coffeevac keeps your deli­cious cof­fee fresh up to 3x longer. The easy push but­ton sys­tem allows the car­bon diox­ide gas to escape from your beans-but does not let oxy­gen in! Coffeevac uses a patented vac­uum seal tech­nol­ogy that works every time you open & close the container.



Nouveau Lotus– 12oz Porcelain Tumbler
by Vessel Drinkware | (855) 883‑7735

Functional, styl­ish, and fun! Our col­lec­tion fea­tures lifestyle dri­ven art­work, offer­ing cus­tom and cobrand­ing pro­grams that speak to your cus­tomers. Every oneVes­sel® prod­uct is BPA-free and printed domestically.



Planet+ Cups from Stalkmarket Compostables
by Asean/Stalkmarket | (503) 295‑4977

Whether it is stock print or your own cus­tom print cup needs, Planet+ Compostable Hot Cups from Stalkmarket con­tinue to be the lead­ing sus­tain­able choice of inde­pen­dent roast­ers for their cof­fee and tea retail bev­er­age ser­vices. Contact us today at



AeroPress cof­fee maker
by Aerobie, Inc. | (650) 493‑3050

The AeroPress cof­feemaker is a new kind of cof­fee press that brews under ideal con­di­tions: proper tem­per­a­ture, total immer­sion, and rapid fil­ter­ing. This results in amaz­ingly deli­cious cof­fee with­out bit­ter­ness and with low acid­ity. Your cus­tomers will enjoy your cof­fee at home even more when they brew with an AeroPress.



Dunkin Donuts
by Dunkin’ Brands | (781) 737‑3000

Dunkin’ Donuts is the world’s lead­ing baked goods and cof­fee chain, serv­ing more than 5 mil­lion cus­tomers per day world­wide, sell­ing more than 1.8 bil­lion cups of hot and iced cof­fee glob­ally every year. Dunkin’s cof­fee is made with 100% Arabica cof­fee beans grown, picked, and graded to a rig­or­ous Dunkin’ Donuts Quality (DDQ) spec­i­fi­ca­tions. Dunkin’ Donuts offers more than 70 vari­eties of donuts and an array of cof­fee bev­er­ages as well as sand­wiches for any­time of the day and other baked goods.



Waffle Lite Sleeves
by Double Team Inc. | (877) 320‑3880

Our printed GREEN Waffle Lite Sleeves are your choice. They fit 10–24 oz paper hot cups and 12–24 oz clear plas­tic cold cups. They are made of post con­sumer paper and are pre-assembled, recy­clable and packed 1,000 pcs/case.



15 Series Ice and Water Dispenser
by Follett Corporation | (800) 523‑9361

The 15 Series ice and water dis­penser deliv­ers customer-preferred Chewblet® nugget ice in a com­pact, drain­less design that fits in spaces where other ice mak­ers can’t go. The 15 Series is avail­able in both coun­ter­top and free­stand­ing mod­els, and the san­i­tary, capac­i­tive touch dis­pens­ing fea­ture elim­i­nates direct con­tact with ice.



Coffee Shop Manager
by Coffee Shop Manager | (800) 750‑3947

An award win­ning spe­cialty cof­fee point-of-sale solu­tion cre­ated for cof­fee peo­ple, by cof­fee peo­ple. From basic point-of-sale tech­nol­ogy to fully fea­tured com­pre­hen­sive busi­ness tools like online + mobile order­ing and loy­alty mar­ket­ing, CSM has every­thing you need to grow your business.



CoffeeTalk Magazine
by CoffeeTalk Media | (206) 686‑7378

CoffeeTalk Media is the most reli­able source of cof­fee busi­ness news and infor­ma­tional arti­cles avail­able in the world today. Make sure to keep your com­pet­i­tive edge with our free sub­scrip­tions at



Classy, Affordable Mugs Perfect for Retail Sales
by Grey Fox Pottery | (612) 767‑7407

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The View

Categories: 2015, SeptemberTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

The Purple Cow, Seth Godin’s 2003 book on how suc­cess in the mar­ket­place, was rec­om­mended to me this last week and though time has not been kind in some of his exam­ples (The thought that cell-phones prob­a­bly would never be suc­cess­ful as cam­eras; the con­cept of “Otaku” as a goal.), the basis of the book is solid: to suc­ceed in busi­ness today your prod­uct must be “Remarkable.”  A few of his thoughts really resonated:

We’ve been raised with a false belief: We mis­tak­enly believe that crit­i­cism leads to fail­ure.1

The great­est artists, play­wrights, car design­ers, com­posers, adver­tis­ing art direc­tors, authors, and chefs have all had sig­nif­i­cant flops— it’s part of what makes their suc­cess­ful work great.1

The Opposite of “Remarkable” is “very good.”1

Go for the edges.1

The les­son is sim­ple— bor­ing always leads to fail­ure. Boring is always the most risky strat­egy. Smart busi­ness­peo­ple real­ize this, and they work to min­i­mize (but not elim­i­nate) the risk from the process. They know that some­times it’s not going to work, but they accept the fact that that’s okay.1

I saw these lessons in place in my recent visit to Daterra Coffee in Brazil. From the intense empha­sis on qual­ity at every step of the pro­duc­tion process, to the extreme study of processes and equip­ment to cre­ate inno­va­tions tak­ing the qual­ity to an even higher level, and col­lab­o­ra­tions between Daterra, IAC, and Dr. Ernesto Illy in cof­fee sci­ence inves­ti­ga­tions; Daterra is truly remarkable.

In the vein of smart busi­ness­peo­ple min­i­miz­ing risk, the CoffeeTalk team painstak­ingly puts together daily, weekly, and monthly pub­li­ca­tions with the goal of giv­ing our read­ers dis­tinct infor­ma­tional advan­tages so they may min­i­mize risk and suc­ceed in their busi­nesses. In this issue, as always, we have a lit­tle some­thing for every sec­tor of the industry.

What if we could pro­duce a more uni­form crop of cher­ries, cher­ries of selected size, known qual­ity, time of har­vest or even increased choice of geo­graphic loca­tion?” Page 18, New World Coffee by Gregory Lupton

As a cof­fee shop or café, there are many ways to become more suc­cess­ful, and increas­ing your bot­tom line is no dif­fer­ent. Although there are many fac­tors that con­tribute to your business’s suc­cess, the first indi­ca­tor to gauge your company’s suc­cess is typ­i­cally the bot­tom line. Page 8, Connecting the Dots by Matthew Moseley

It is a no-brainer to con­clude “we” need to both adapt & evolve with the flu­id­ness of what is hap­pen­ing around us. Often these effects of “change” cause spec­u­la­tion seen as adverse char­ac­ter­is­tics on the things we cur­rently do. Along with most climate-related indus­tries, the cof­fee indus­try drinks these effects but equally swal­lows oppor­tu­ni­ties for inno­va­tion & indus­try devel­op­ment.” Page 19, La Roya, A Farmer’s Story by Bill Fishbein

So back in the day, I would have gladly paid to learn what I learned the hard way. Take advan­tage of the classes avail­able to you. You will always learn some­thing that will help you.” Page 22, Finding Value in Roasting Classes by Rocky Rhodes

And so it goes at many of the PCCA’s events, where cof­fee pro­fes­sion­als who belong to this West Coast based trade asso­ci­a­tion real­ize that good busi­ness means mak­ing good friends; where shar­ing mem­o­rable expe­ri­ences together cre­ates bonds of friend­ship that form the basis of solid and trust­ing work­ing rela­tion­ships; where, “Work Hard, Play Hard” is a motto to be lived, and to be shared.” Page 24, Work Hard, Play Hard by John Hornung

We hope you enjoy this month’s sto­ries and find some gems that will make a dif­fer­ence in your busi­ness. And please, we wel­come your crit­i­cism and encour­age­ment. Our goal is to be “Remarkable” and we real­ize that con­struc­tive crit­i­cism is really only the oppor­tu­nity for us to be bet­ter. Please help us find the “edges” to help you succeed.

1Godin, Seth (2009−11−12). Purple Cow, New Edition: Transform Your Business by Being Remarkable

Coffee Service Corner

Categories: 2015, SeptemberTags: , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

As an oper­a­tor my pri­mary focus was always account reten­tion. There is noth­ing more painful in a route busi­ness than los­ing the recur­ring rev­enue of an estab­lished account and then hav­ing to incur the costs and headaches of a pull. But closely behind this pri­mary reten­tion focus is the need to drive same-account sales and prof­its. You have an asset in place and fixed costs are indeed that: fixed. Thus dri­ving incre­men­tal profit becomes the objective.

Same-account profit can occur by four pri­mary means: Reducing cost of goods; increas­ing prices; up-selling to a more prof­itable SKU in a given cat­e­gory and sell­ing more “stuff.” All log­i­cal tac­tics, but cer­tainly none of these are a lay-down.

With con­tin­ual com­pet­i­tive down­ward pres­sure on pric­ing, ran­dom price increases are dif­fi­cult to obtain. However, when an oper­a­tor receives a price increase, the increase should not be absorbed but passed through with con­sid­er­a­tion given to the cor­re­spond­ing route per­sons’ com­mis­sion bump. This is more of a main­te­nance process with the end game being profit stability.

While cost of goods reduc­tions might occur with events such as a down cof­fee mar­ket as we are now in, those profit wind­falls are usu­ally short-lived as the mar­ket will even­tu­ally move north­ward again, and/or com­pet­i­tive pres­sures and pub­lic vis­i­bil­ity of national brand price drops will drive sell­ing prices down­ward to par­al­lel the lower costs.

This leaves account menu man­age­ment as the pri­mary vehi­cle to drive same account profits.

Most every oper­a­tor has reaped the finan­cial rewards of con­vert­ing a batch brew account to sin­gle cup sys­tem. I know of no one that has a prob­lem with gross profit per­cent­ages drop­ping ten points when at the same time gross sales increase three or four fold, bring­ing with this more than a dou­bling of profit. But this con­ver­sion process also comes with a hefty bump in CAPEX (cap­i­tal expen­di­ture), right?

While few resist the oppor­tu­nity to replace a brewer on loca­tion with this amount of upside, not every oper­a­tor has taken con­sis­tent advan­tage of their oppor­tu­ni­ties to opti­mize profit by iden­ti­fy­ing what their accounts are buy­ing now from other sources, or that might have an unful­filled need or want. Many refer to this process as “build­ing the ticket”.

Often times, a route rep­re­sen­ta­tive can take a quick but thor­ough look into the pantries and draw­ers at a brew site and see the ticket build­ing oppor­tu­ni­ties. The route pro­fes­sional is your pri­mary point of con­tact with the deci­sion mak­ers and work force. Take advan­tage of their rela­tion­ships and knowledge.

One of the most valu­able tools in an operator’s arse­nal of reports is the prod­uct pen­e­tra­tion report. This is a product-by-product sales sum­mary that extracts sales data and then cap­tures which cus­tomers do, or do not, pur­chase spe­cific prod­ucts or prod­ucts in spe­cific categories.

As an exam­ple, logic would tell you that if you were sell­ing an account cof­fee, then you would be sell­ing 100% of them cream and sugar. In my many years as an oper­a­tor and also as a con­sul­tant, I have never seen evi­dence of any oper­a­tor hav­ing 100% account pen­e­tra­tion with the cream­ers and sug­ars where cof­fee is being sold!

Speaking of the creamer cat­e­gory, I have always been intrigued by the oppor­tu­nity that exists with liq­uid creamer con­ver­sion from pow­der. Shelf sta­ble, liq­uid whiten­ers in those nifty lit­tle tubs sim­ply cost more, sell for much more per serv­ing and gen­er­ate more profit dol­lars than the pow­dered alter­na­tive. I encour­age every oper­a­tor to do the math and rec­og­nize how much more robust their bot­tom line would look if some level of pow­dered whitener vol­ume began using the liquid.

And don’t be mis­led into think­ing your level of pen­e­tra­tion is high. For instance, if your prod­uct pen­e­tra­tion reports show that 40% of your rev­enue is com­ing from the liq­uid creamer por­tion of the total creamer cat­e­gory, that per­cent­age drops pre­cip­i­tously when the num­bers are viewed from a con­sump­tion standpoint.

Artificial sweet­en­ers rep­re­sent another cat­e­gory with sig­nif­i­cant upside. Blue, yel­low, pink and now green are sel­dom seen at a brew loca­tion as a full set. While brew-site real estate might not allow all four options to be sold in the 400–500 count dis­play boxes, there is the option to place an orga­nizer on loca­tion and offer the smaller 50–100 count sub packs. The lower price point also reduces the pos­si­bil­ity of invoice shock.

Instant cocoa is a year-round seller though the colder sea­son brings with it a spike in demand. And while the demand (crav­ing) for choco­late is about as uni­ver­sal as any prod­uct, the account pen­e­tra­tion in my expe­ri­ence is rarely above 50%. One option to increase sales is to con­duct a two-pronged cam­paign for your route pro­fes­sion­als. The first seg­ment of the cam­paign should reward new account place­ments. The sec­ond por­tion of the cam­paign would reward total dol­lar sales ver­sus the prior sea­son. Setting a min­i­mum per­for­mance bar before monies are paid is a wise move. As with any pro­mo­tion, the pay­out should be self-funding.

High-end hot teas and tisanes con­tinue to grow in pop­u­lar­ity. In an ear­lier arti­cle, I cov­ered my per­sonal expe­ri­ences and impres­sions, all of which were pos­i­tive. Providing alter­na­tive after­noon bev­er­ages for one’s employ­ees is a moderate-cost amenity that will pro­vide an up-lift in mood and hope­fully an uptick in employee performance.

The list of rev­enue build­ing new prod­uct sales is a long one. And though an oper­a­tor must weigh out the down­sides to an expanded menu, there is a legit­i­mate oppor­tu­nity at most every account to drive rev­enue well into the double-digit per­cent­ages range.

Good luck and good selling!

By Ken Shea

Producer Profile

Categories: 2015, SeptemberTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

Santa Lucia

12.2Mr. Barrantes says, “Santa Lucía cof­fee farm has par­tic­i­pated in all the COE events of Costa Rica since 2007. It is an organic farm, cer­ti­fied by Control Union under the NOP, EU and JAS stan­dards, and we are also cer­ti­fied car­bon neu­tral. We pro­duce bananas, lemons and avo­ca­dos besides coffee.

Table1Located at 1700 meters above sea level, the aver­age Celsius tem­per­a­ture is 22º and the rain­fall 2500 mm. We pro­duce Caturra, Villalobos, Typica and Catuaí and are also mak­ing our way into the Geisha and Bourbon vari­eties. We think we have sig­nif­i­cantly improved in qual­ity as we have ren­o­vated 40% of the area and increased the inoc­u­la­tions of microor­gan­isms result­ing in a more con­sis­tent cup.

We have worked in organic pro­duc­tion for more than 15 years and we have gone through dif­fi­cult sit­u­a­tions to be able to imple­ment it, but we have man­aged to go ahead and incul­cate an envi­ron­men­tal and sus­tain­able aware­ness in the whole family.

Table2I was born with visual prob­lems so I ded­i­cated the farm to Santa Lucia. Also my old­est daugh­ter is named Lucia. Our par­tic­i­pa­tion in CoE has been very enrich­ing, because this project has intro­duced us to the world with our qual­ity and par­tic­u­lar­i­ties. Nowadays, we are known and rec­og­nized every­where. CoE has been a fore­front for our sales and is very impor­tant to our cus­tomers that we take part in this con­test. I hope some­day to win CoE and give the sat­is­fac­tion to my par­ents who have always sup­ported me and given their life to coffee.”

Coffee and Acidity

Categories: 2015, SeptemberTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

Coffee and its acid­ity. Is less acidic cof­fee bet­ter? Worse? Does acid­ity change the taste? This is my deep burn­ing question”

— Joy


Acidity…it all depends on what you mean by it.

When you hear a ‘cof­fee nerd’ talk about acid­ity they’re gen­er­ally talk­ing about the fla­vor char­ac­ter­is­tics of the cof­fee, like it tastes like lemon or orange or even things like white grapes or peaches. This is what we are refer­ring to when we score cof­fees here at roast rat­ings, which we con­sider to be a big part of the fla­vor bal­ance of a cof­fee, along­side sweet­ness and bit­ter­ness. You will some­times also hear this called “Brightness”.

Acidity, or “bright­ness” is that zippy zing of fla­vors like these

Now, acid con­tent is a dif­fer­ent story. What I under­stand from my “nerd-ucation” is that cof­fee isn’t as heavy of a hit­ter in the acid depart­ment as many peo­ple think. Scientifically, the pHs of most cof­fees are around 5 which does indeed mean that it is a bit on the acidic side. Keeping in mind that lemon juice has a pH of 2 and vine­gar 3, it’s not off the charts. I have always been told that for those who have stom­ach prob­lems with acid, a darker roast is bet­ter suited to their needs. Even bet­ter are cof­fees that were brewed in water for longer peri­ods of time, meth­ods like cold press (toddy) or Kyoto that brews for sev­eral hours.


As far as what’s good? That is up to you! If you like tast­ing fruit and bright­ness in your cof­fee, then you like what we call acid­ity. If you like some­thing bolder or suited for cream and/or sugar, then acid­ity is prob­a­bly not your bag. Either way it’s your cof­fee. Enjoy it!


“Why must I have my cof­fee black? What’s wrong with adding cream or sugar to it?”


This is one of my favorite questions.

The short answer? Absolutely noth­ing. It is your cof­fee and there­fore your right to like what you like. No one should make you feel oth­er­wise. Truth be told, I occa­sion­ally enjoy a creamy sweet brew.

There are tons of peo­ple who do it daily– 65% of the US makes it a major­ity. Aside from pop­u­lar­ity, there are times when this is just the appro­pri­ate move. It mainly boils down to what kind of cof­fee you hap­pen to be drink­ing. Just like other food and bev­er­age items out there cof­fees have vary­ing fla­vors and lev­els of quality.

Take wines for instance. There are some wines out there that are per­fectly good, but you would con­sider using to make san­gria in a pan for a wine sauce. But there are some wines that you wouldn’t dream of adul­ter­at­ing because, on their own, they’re incred­i­bly tasty. Beef is another exam­ple. You might buy ground beef for taco night, but you prob­a­bly wouldn’t sac­ri­fice your filet mignon for the job. No way. That baby’s going to be juicy and deli­cious with­out much help at all!

While there is a cer­tain ele­ment of “cof­fee is cof­fee” out there, there’s a move­ment in the “Specialty Coffee” sec­tor of the cof­fee indus­try that is usu­ally the one encour­ag­ing, albeit force­fully at times, the con­sump­tion of unadul­ter­ated cof­fee. Much like ground chuck com­pares to a prime filet, Specialty Coffee is a bit dif­fer­ent from most of what you see out there. While the beans mostly come from the same places and are labeled sim­i­larly, the eas­i­est thing to notice about it at first is that Specialty costs a bit more. But there’s a lot more to it than that.

Nowadays Specialty Coffee makes up the top 20% of cof­fees in the world. Like the afore­men­tioned exam­ples of fine wine and a great steak, it usu­ally tastes pretty amaz­ing on its own. The only way to achieve this con­sis­tently is through the work of a lot of peo­ple – from those who pick it off the trees to those roast­ing and serv­ing it. The devil is in the details, and that takes many hands and a great deal of ded­i­ca­tion to achieve.

The other thing to know about the cream or no cream quandary is that some­times the sug­ges­tion to take it black is for your sake. Some Specialty Coffees are amaz­ing on their own, but kind of ter­ri­ble with cream and/or sugar. Ones with a lot of juicy acid­ity taste really funky, like adding milk to orange juice. But these same cof­fees, when tasted alone can really open your mind up to a totally new idea of cof­fee – of crazy fla­vors like berries and plums. It’s all part of the fun that is Specialty Coffee.

So, to go back to the begin­ning – noth­ing is wrong with adding cream and sugar, but if you find your­self in a spe­cialty café just ask your friendly barista which cof­fee is best suited for cream. Or alter­na­tively, walk on the wild side….

Your ques­tion could be next! If your have a Q for Roast Ratings, send it to us at or post it to one of our @roastratings social media sites.

By Holly Bastin

New World Coffee

Categories: 2015, SeptemberTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

Not unlike the wine grow­ing indus­try of the 1960’s & 1970’s the cof­fee Industry is fast approach­ing major change.

This change, whether largely or partly influ­enced by cli­mate change (or as I see it cli­mate cycles), causes effects on sta­tic plan­ta­tions of any one selec­tion. Despite the debate of whether this change is caused by global warm­ing, global cool­ing, cli­mate change or cli­mate cycling, or whether this is with or with­out the influ­ence of human inter­ven­tion, the depen­dency on Arabica is increas­ing while sup­ply of sus­tain­able high qual­ity beans are seen by many to be decreasing.


Map 1: Current cof­fee pro­duc­ing regions

Map 1 (June2014) shows areas of cof­fee cul­ti­va­tion by type, robusta ®, robusta & Arabica (m), Arabica (a). Although some loca­tions are absent, the gen­eral over­lay of sig­nif­i­cant cof­fee grow­ing areas char­ac­ter­izes both the degree of lat­i­tude per­ceived suited to cur­rent cof­fee pro­duc­tion & high­lights the poten­tial indus­try vul­ner­a­bil­ity to change.

Otto Simonett illus­trates (Map 2) the poten­tial impact of global warm­ing in one loca­tion on a vari­ety least affected by eco­log­i­cal & mete­o­ro­log­i­cal conditions.


Map 2

A rise in tem­per­a­ture, shown by this map, will severely reduce total pro­duc­tion, irre­spec­tive of addi­tional adverse fac­tors caused by this change. Changing cli­mate con­di­tions will inevitably have a higher impact in Arabica, which requires spe­cific con­di­tions with less vari­a­tion to pro­duce good qual­ity cher­ries. In September 2014, the Intergovernmental Panel on Climate Change (IPCC) pro­jected a global warm­ing between 2.6 oC – 4.8 oC by the end of the cen­tury. It con­tin­ued to report that in Brazil, a tem­per­a­ture rise of 3.0 oC would reduce suit­able areas for grow­ing by 66 per­cent in Minas Gerais & Sao Paulo & elim­i­nate it in oth­ers. Similarly, in 2012 the International Coffee Organization (ICO) ana­lyzed effects of cli­mate change on wild indige­nous Arabica in Ethiopia, sug­gest­ing that cur­rent pro­duc­tion could dis­ap­pear by 2080. World Coffee Research (A & M University Texas) points out that either ris­ing tem­per­a­tures, fluc­tu­a­tions in tem­per­a­ture, other weather con­di­tions or pests would cause a defi­ciency of suit­able high­land moun­tain­side on which Arabica flourishes.

It has been reported that tem­per­a­tures above 23 oC can effect cof­fee plant metab­o­lism, result­ing in reduced yields, unbal­ance aro­matic volatiles & increased lev­els of borer bee­tle & leaf rust. My find­ings between 2008 – 2014 sup­ports this, though actual tem­per­a­tures were found to be slightly higher at 25oC with rel­a­tive humid­ity (RH) less than 65 percent.

It is clear that a rise in tem­per­a­ture would severely reduce exist­ing grow­ing regions & sig­nif­i­cantly effect cherry quality.

Mauricio Galindo (ICO) stated in 2012 that cli­mate change was the biggest threat to the Industry, adding that if we don’t pre­pare our­selves we are head­ing for a big dis­as­ter. In March 2014 (ICO) fur­ther cau­tions were expressed that cli­mate change would have a neg­a­tive impact on pro­duc­tion in many coun­tries unless urgent research is car­ried out on adap­ta­tion measures.

What if we could pro­duce a more uni­form crop of cher­ries, cher­ries of selected size, known qual­ity, time of har­vest or even increased choice of geo­graphic location?


Figure 1: Effect of Pollination on cherry ripeness.

Consistency of crop (Figure 1) is often a reflec­tion of how each plant is in bal­ance with its micro­cli­mate. This ecos­phere, both above & below ground, which can dif­fer from plant to plant, is cru­cial to under­stand­ing & deliv­er­ing high-quality con­sis­tent production.

To help under­stand the effects of these cycles on cur­rent Arabica plant­i­ngs & ulti­mately cherry qual­ity, I went into the under-story of South East Asia. For the past 9 sea­sons I have com­pared plant habi­tat, plant form, flora, fauna & phys­i­o­log­i­cal aspects of Arabica from Indonesia, Laos, Vietnam & Thailand.

During this time, accom­pa­nied with 14 years (1984−1998) ana­lyz­ing gov­ern­ment cli­mate data, it is a no-brainer to con­clude “we” need to both adapt & evolve with the flu­id­ness of what is hap­pen­ing around us. Often these effects of “change” cause spec­u­la­tion seen as adverse char­ac­ter­is­tics on the things we cur­rently do. Along with most climate-related indus­tries, the cof­fee indus­try drinks these effects but equally swal­lows oppor­tu­ni­ties for inno­va­tion & indus­try development.

To ensure fun­da­men­tals of sus­tain­able cherry qual­ity in cycles of change, we need to con­sider nature’s rhythm & diver­sity. Nature is a wise teacher with a long his­tory of per­se­ver­ance whom we need to realign with, draw aware­ness from, and under­stand what she is already prepar­ing & implementing.

Geographic loca­tions on the fringes of cur­rent nat­ural adap­ta­tion are often the first to notice sub­tle indi­ca­tors as a result of change.

Why con­tinue to drink a reduced ‘qual­ity nec­tar of nature’ (QNON) when nature has pro­vided the APPS to make things easy!

Stimulated with this cup of knowl­edge I trav­elled to the South Island of New Zealand (Aotearoa o Te Waipounamu) to inves­ti­gate Arabica plant func­tion & cherry qual­ity as effected by cool tem­per­ate cli­mate. Trials were located in Hortons Road Tasman, 43 km west of Nelson & 41degrees lat­i­tude south of the equa­tor. Nelson is unique in its inher­ent nature of mar­itime influ­ence, not only expe­ri­enc­ing long sun­shine hours but cool night tem­per­a­tures. This diur­nal fac­tor of tem­per­a­ture is a fun­da­men­tal key in both the fruit­ful­ness (cherry/leaf ratio) but more impor­tantly cherry phys­i­o­log­i­cal ripeness (CPR). Cherry phys­i­o­log­i­cal ripeness (CPR) from obser­va­tion & in my opin­ion cor­re­lates to (QNON) in Arabica. Initial tri­als over 7 sea­sons & a sub­se­quent trial over 5 sea­sons have shown a sin­gle selec­tion of 500 plants of Arabica has tol­er­ated fre­quent tem­per­a­tures of 0 oC with short peri­ods as low as –1.5 oC mea­sured at 1.5 meters above ground level. Furthermore flower num­bers, cherry size, even­ness of ripen­ing & cup qual­ity com­pared favor­ably with geo­graphic loca­tions from tra­di­tional Arabica cof­fee grow­ing regions.

In con­clu­sion, find­ings sug­gest that there are pos­si­ble alter­na­tive Arabica coffee-growing loca­tions out­side those cur­rently planted. Whether these ‘new world’ loca­tions are linked more closely with cur­rent micro­cli­mate, fore­casted using pre­dicted cli­mate mod­els or diver­si­fied with genetic selec­tion, there are oppor­tu­ni­ties for increased plant­i­ngs away from cur­rent grow­ing regions expe­ri­enc­ing cli­mate cycle chal­lenge, envi­ron­men­tal sen­si­tiv­ity or unsus­tain­able pro­duc­tion. Additional advan­tages of plant­i­ngs out­side exist­ing cof­fee grow­ing regions includes the absence of estab­lished pests & disease.

More ‘flu­idly attune’ plant­i­ngs will ensure con­sis­tent high-quality crops with increased eco­log­i­cally adap­tion & bio­log­i­cal sus­tain­abil­ity, ensur­ing the deliv­ery of life’s essence.

By Gregory Lupton, Plant Physiologist

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