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CJ1360 Decaffeinated Mexico Unión Juárez Alfred Klein & Annette
CJ1360 Decaffeinated Mexico Unión Juárez Alfred Klein & Annette Schnippenkoetter Water Process Crown Jewel July 24th, 2020 | See This Coffee Online Here Intro by Mayra Orellana-Powell & Chris Kornman Earlier this season we crowned another of Finca San Carlos’ microlots, the Jade Centennial, and now we’re pleased to offer this dense, chocolaty decaf from the same farm for your enjoyment. In 2020 we visited San Carlos and it’s clear that Alfred, Annette, and their 40 full time employees have done the job. Processing coffee at San Carlos has no compromises. Coffee cherry is carefully sorted, depulped with the vintage vertical depulpers, slowly fermented for 48 hours in cold spring water, then double washed with a 48-hour soak. There is versatility with drying strategies. Micro-lots are slowly dried on patios and raised beds, while mechanical dryers are used for drying larger lots. Although there is an abundance of spring water, Alfred has configured the mill to operate with 5,000 liters per day, which is recycled several times and then returned downstream, clean, pH balanced, and oxygenated thanks to a state-of-the-art water purification system and bio-digester. All of these layers of efficiency are essential because weather patterns have become more and more unpredictable. Alfred also runs his own dry mill using a series of 3 vintage catadores (wind channels) to classify his coffee. He explained that cherry selection and classification at the wet mill is so good that he does not need any more equipment in his dry mill to sort the coffee. Alfred’s wife Annette is also deeply involved in the business, handling human resource and labor law compliance for employees, as well as all the export logistics from Tapachula, including refrigerated banana containers, expediting their shipping schedule. -
Executive Summary
Social Executive Summary Environmental Economic Development Sustainability illycaffè works along the entire supply chain to ensure an experience characterised by quality, excellence and beauty and to help create a virtuous system in which coffee contributes to improving people’s lives and ecosystems. Illycaffè has always thought and acted as a stakeholder illycaffè is based in Trieste and is headed by the third and fourth company and in 2019 this vocation was enshrined in the company’s articles generation of the Illy family. of association through the adoption of Società Benefit status. It produces and sells, on a illycaffè’s goal is to improve the quality of life of its stakeholders: consumers global scale, a unique blend of and customers, the company’s partners in serving consumers; the talents high-quality coffee, consisting who work with the company with passion and professionalism, the suppliers 100% of 9 different types of who guarantee an excellent product, the communities with which illycaffè Arabica, selected in over 20 interacts and, finally, the shareholders, who support the company. production areas. The balance illy invests in promoting the concepts of sustainable quality, forming an of these components produces entrepreneurial culture that focuses on raw material procurement practices the unmistakable illy taste and that are responsible and respectful towards people, communities and the aroma, which is always the same environment; efficient customer service in the HoReCa channel; personalised in every cup. The illy blend is marketed in 144 countries on 5 assistance and consultancy services for managers of premises, and exclusive continents and served in over advantages for coffee lovers. -
21. Saami Coffee Culture
21 Saami Coffee Culture Chris Kolbu and Anne Wuolab I grew up with Saami coffee culture.1 It was always around me; at home, while visiting relatives, in the mountains, by the reindeer enclosure. It’s a natural part of my life. I only condense it down to its essential parts and present it for people unfamiliar with it, through coffee, stories and settings. Saami coffee culture wasn’t as conceptually clear to me when I started my café in Lycksele in 2011. Even though I had support from the Indigee Indigenous Entrepreneurship program, I still found it difficult to start the business at first. But later, while I was in my café, I noticed how different people would sit and drink their coffee. Saami customers stood apart with their slow, ceremonial way of interacting with the coffee and with each other. Since then, I’ve studied our cultural history and spoken with many people, young and old, to better understand the essence of Saami coffee culture. I’ve learned that, wherever it occurs, Saami coffee culture is basically the same. The Saami started drinking coffee in the late nineteenth century, shortly after it had become pervasive in the southern parts of the Scandinavian countries. Although coffee probably came to the Saami from the south, 1 This text has been edited from an interview with Anne Wuolab by Chris Kolbu on the Nordic Coffee Culture Blog, and republished here with their permission. The original text can be found on the Nordic Coffee Culture Blog. The text begins with a short introduction from Chris, and then switches to a first-person narrative from Anne, based on an interview with Chris. -
Social Environmental Economic Development Sustainability
Social Environmental Economic Development Sustainability 2019 Sustainable Value Report INDEX Chapter 02.3: intellectual capital 53 Letter to our stakeholders 03 02.3.1 Innovation & research 55 Executive summary 05 02.3.2 Università del Caffè 62 Chapter 01: our identity 09 Chapter 02.4: human capital 64 01.1 Mission, vision and values - illycaffè as a Società Benefit 10 02.4.1 illycaffè people 66 01.2 illycaffè in a nutshell 11 02.4.2 Employment 67 01.2.1 The history of illycaffè 12 02.4.3 Equal opportunities, inclusiveness and respect for human rights 70 01.2.2 Corporate governance and organisational structure 16 02.4.4 Health and safety in the workplace 71 01.2.3 A transparent approach to business 16 02.4.5 Internal communication and employee benefits 72 01.3 A changing context 18 02.4.6 Training and development of human capital 73 01.3.1 Risks and opportunities 19 01.3.2 The challenges facing illycaffè 20 Chapter 02.5: relational capital 75 01.4 The illycaffè model 22 01.5 Sustainability strategy and governance 23 02.5.1 The value of the community and local area 77 01.5.1 2030 Sustainability Policy 24 02.5.2 Art, aesthetics and culture 79 01.6 Stakeholder dialogue & materiality assessment 25 02.5.3 Ernesto Illy Foundation 81 01.6.1 Scope of impacts 28 02.5.4 illycaffè and its customers 84 01.7 Key value chain approaches 30 02.5.5 Creating value for customers 85 01.7.1 The illycaffè model for a sustainable supply chain 30 02.5.6 Listening to and satisfying customers 87 01.7.2 Supply chain control and knowledge transfer 32 02.5.7 Responsible -
Dissertation (1.448Mb)
Milk revolution and the homogeneous New Zealand coffee market Guo Jingsi 2020 Faculty of Culture and Society A dissertation submitted to Auckland University of Technology in partial fulfilment of the requirements for the degree of Master of Hospitality Supervisor Dr. Lindsay Neill i Abstract It is unsurprising that, as an enjoyable and social beverage, coffee has generated a coffee culture in Aotearoa New Zealand. Part of coffee’s enjoyment and culture is the range of milk types available for milk-based coffees. That range has grown in recent years. A2 Milk is a recent addition to that offering. The A2 Milk Company has experienced exceptional growth. However, my own experience as a coffee consumer in Auckland, Aotearoa New Zealand, has revealed that A2 Milk is not a milk that is commonly offered in many of the city’s cafés. Consequently, my research explores that lack and barista perceptions of A2 Milk within my research at The Coffee Club in Auckland’s Onehunga. As a franchise outlet, The Coffee Club constitutes a representative sample of a wider cohort, the 60 Coffee Clubs spread throughout Aotearoa New Zealand. While my research reinforces much of the knowledge about coffee culture in Aotearoa New Zealand, my emphasis on the influence of A2 Milk within that culture has revealed some interesting new insights. As my five professional barista participants at the Coffee Club revealed, rather than taking a proactive approach to A2 Milk, they were ‘waiting’ for one of two occurrences before considering the offering of A2 Milk. Those considerations included a ‘push’ from the A2 Milk Company that promoted A2 Milk within coffee culture. -
Coffee Technology: How to Brew Like a Barista at Home, Using the Latest Gear 15 September 2017, by Richard Scheinin, the Mercury News
Coffee technology: How to brew like a barista at home, using the latest gear 15 September 2017, by Richard Scheinin, The Mercury News In this age of high-end coffee, every trip to the cafe Just use high-quality coffee. is a theater experience. We watch the barista measure out the coffee on a digital scale and Kuempel demonstrates. He pops open a vacuum- check the temperature of the water. We stare as sealed "coffee vault" made by La Colombe Coffee the rivulet of steaming water is then poured from Roasters: The coffee inside is pre-ground, pre- the swan-necked kettle, evenly coating the ground measured and costs less than $2. beans in a ritual that ends with the perfect cup of joe. He sets a paper filter in the Ninja's coffee dripper, pours in the ground coffee, fills the glass carafe Is it even possible to repeat this ritual at home? Is with water, and sets the dial, instructing the Ninja to the average Joe capable of brewing a first-class make half a carafe. A moment later, we hear the cup of java? rumble and aroma of brewing coffee as the Ninja measures out the proper amount of water, heated Of course, says Jeremy Kuempel, an M.I.T.-trained to about 205 degrees Fahrenheit. engineer who has devoted much of the last decade to the design and invention of new coffee Kuempel sniffs, as if assessing the bouquet of a technologies for the home. The epiphany fine wine. Then he sips and assesses: "Nice and happened the first time he brewed a cup in his hot and tastes pretty good - chocolatey, a lot of dorm room: "I took a sip and it just was, 'Wow!' body, good balance. -
How to Cite Complete Issue More Information About This Article
Revista de Administração de Empresas ISSN: 0034-7590 ISSN: 2178-938X Fundação Getulio Vargas, Escola de Administração de Empresas de S.Paulo QUINTÃO, RONAN TORRES; BRITO, ELIANE PEREIRA ZAMITH; BELK, RUSSELL W. THE TASTE TRANSFORMATION RITUAL IN THE SPECIALTY COFFEE MARKET Revista de Administração de Empresas, vol. 57, no. 5, 2017, September-October, pp. 483-494 Fundação Getulio Vargas, Escola de Administração de Empresas de S.Paulo DOI: 10.1590/S0034-759020170506 Available in: http://www.redalyc.org/articulo.oa?id=155154581006 How to cite Complete issue Scientific Information System Redalyc More information about this article Network of Scientific Journals from Latin America and the Caribbean, Spain and Journal's webpage in redalyc.org Portugal Project academic non-profit, developed under the open access initiative RAE-Revista de Administração de Empresas | FGV EAESP ARTICLES Submitted 10.05.2015. Approved 05.03.2017 Evaluated by double-blind review process. Scientific Editor: Thomas Brashear Alejandro DOI:http://dx.doi.org/10.1590/S0034-759020170506 THE TASTE TRANSFORMATION RITUAL IN THE SPECIALTY COFFEE MARKET Ritual de transformação do gosto no mercado dos cafés especiais El rito de la transformación del gusto en el mercado de los cafés especiales ABSTRACT Although the consumer culture field has addressed the role of ritual processes in consumption, no research has yet identified how connoisseur consumers, through ritual practices, establish and mani- pulate their distinction from other consumers. Drawing on key concepts from ritual theory, this research addresses the role played by ritual in connoisseurship consumption and consumers’ taste. In conduc- ting an ethnographic study on connoisseurship consumption, the first author immersed himself in the North American specialty coffee context—Toronto, Montreal, Seattle, and New York—from August 2013 to July 2014. -
Garage Full-Menu .Pdf
BREAKFAST SERVED UNTIL 12PM LUNCH ITEMS START AT 11AM WWAKEAKE UP! Gluten Free Bread +1, Egg White +1.50 BREAKFAST TACOS 3 tacos served on corn tortillas with scrambled egg, potatoes, house crema, pico de gallo and cheddar cheese. Choice of bacon or chorizo 8.50 Sub sausage or avocado +2 | Sub pork or chicken +3 OG BREAKFAST BURRITO (served all day) Scrambled egg, potatoes and smoked cheddar. Choice of bacon or chorizo 9.50 Add avocado +1.50 | Sub pulled pork or chicken +3 | Sub sausage +2 BAGEL & SCHMEAR Choice of bagel: plain, everything or bagel of the week, with cream cheese or jam 3.79 DRIP 3.00 OVERNIGHT OATS COLD BREW 4.59 / 5.00 Oats, almond milk, blueberries, cranberries and toasted pecans 6.50 CBD NITRO COLD BREW 6.29 / 7.29 YOGURT PARFAIT Greek yogurt, honey drizzle, granola and berry compote 6.50 SIP HOUSE NITRO 5.29 / 6.29 GARAGE BREAKFAST SAMMIE DOUBLE ESPRESSO 3.29 Scrambled egg, bacon, white American cheese and spicy aioli on a toasted buttermilk bun 8.50 Add avocado +1.50 LATTE Hot or Iced 4.59 / 5.00 HOME STYLE BREAKFAST CHAI LATTE Hot or Iced 3.79 / 4.59 2 eggs your way, toast and fruit 8.50 AMERICANO Hot or Iced 3.79 / 4.79 Add bacon or sausage +2 GARDEN SCRAMBLE A CAPPUCCINO 3.59 Scrambled egg, sweet potato, kale, leeks, zucchini and havarti cheese 8.25 CORTADO 3.59 Add avocado or protein +1.50 | Make it a wrap +1 CUBANO 3.59 HOUSE BREAKFAST SANDWICH Choice of bagel, egg whites, Havarti cheese and pesto mayo 8.29 CHEMEX 7.00 Add avocado 1.50 | Add sausage or bacon +2 AEROPRESS 5.00 AVOCADO SMASH Toasted bread and -
Growing Types and Interesting Flavors
A COFFEE CLOSEUP; PART 2: GROWING TYPES AND INTERESTING FLAVORS 2018 • TREND INSIGHT REPORT As we mentioned in our first Coffee Closeup (Who, When & Why), coffee consumption in America is not only consistent – it’s consistently high. The average coffee drinker has more than 3 cups each day. In this closeup on coffee, we’ll zero in on the growth and expansion of formats as well as some incredibly unique and innovative flavors hitting the market. WHAT TYPES OF COFFEE ARE CONSUMERS DRINKING? Traditional hot coffee is still the most popular format, however, its losing market share to new coffee types. For example, 21% of consumers claim to have tried cold brew coffee, which is up 6% YTD. Additionally, 8% of consumers have tried flat white varieties, and 5% claim to have tried nitrogen carbonated coffee. Gourmet beverages such as these are driving the increase in past-day coffee consumption. From 2016 to 2017 the number of people reporting having a gourmet coffee drink in the past day rose 10 points from 31% to 41%. What is a Flat White? Espresso-based beverages such as a flat white are driving past-day coffee consumption. So what exactly is a flat white? It’s an espresso-based beverage prepared by pouring steamed milk over a shot of espresso. Starbucks features a seasonal holiday drink called a Holiday Spice Flat White that returned for a third year. It features Ristretto shots of (concentrated) espresso infused with warm holiday spices AT-HOME PREPARATION “subtle enough to let the coffee really shine through,” according to bustle.com, resulting in a less sweet “experience DRIP COFFEE MAKER 46% (for true coffee lovers) that shouldn’t be missed.” SINGLE-CUP BREWER 29% ESPRESSO Heyday Strong & Smooth Espresso Cold- Brew Coffee is described as strong and super Espresso, which chef and food scientist Matthew smooth. -
Market Research – Eastern Europe Coffee in Poland
. Market Research – Eastern Europe Coffee in Poland .......... Proexport – Colombia Equipo de Trabajo Dirección de Información Comercial Jorge Luis Gutiérrez – Director Fernando Piñeros – Subdirector Proyectos Especiales Bibiana Gutiérrez – Analista de Inteligencia de Mercados [email protected] www.proexport.gov.co www.proexport.com.co Calle 28 No. 13ª – 15, Piso 35 Tel: (571) 5600100 Fax: (571) 5600118 Bogotá, Colombia GRUPO CONSULTOR EUNITE, Nederland Todos los derechos reservados. Ni la totalidad ni parte de este documento puede reproducirse o transmitirse por ningún procedimiento electrónico o mecánico, incluyendo fotocopias, impresión o grabación. Estimado Empresario: La búsqueda de acuerdos comerciales que nos permitan como país ampliar los escenarios y mercados de exportación, nos reta como PROEXPORT a apoyar en forma directa a los empresarios en sus iniciativas exportadoras, ofreciendo servicios dentro de un modelo del gestión comercial y compartiendo un conocimiento más detallado sobre los mercados y sus oportunidades. Para lograr lo anterior, PROEXPORT, con inversión de recursos propios y de cooperación técnica no-reembolsables del BID-FOMIN, emprendió una labor de recolección y análisis de información de primera mano en los principales mercados de interés a través de la contratación de consultorías internacionales especializadas en investigaciones de mercados. Los resultados de estos trabajos permitieron analizar y conocer la dinámica comercial de los sectores en los cuales existe un potencial para nuestras exportaciones, así como detallar aspectos de competitividad, información valiosa para la orientación de las iniciativas exportadoras de nuestros empresarios. La información que contiene este estudio, sobre la dinámica del sector, la demanda y consumo, la situación competitiva de los productos, estructura y características de la comercialización y logística de acceso al mercado, es una contribución e invitación a profundizar y conocer aspectos que nos permitan avanzar en la realización de negocios en escenarios internacionales. -
Valuación De Starbucks Corporation
Universidad de San Andrés Escuela de Administración y Negocios Maestría en Finanzas Valuación de Starbucks Corporation Autor: Alejandro J. Ceroleni DNI: 32.100.194 Director de Tesis: Javier P. Epstein Ciudad Autónoma de Buenos Aires, Diciembre de 2016 Maestría en Finanzas Tesis de Valuación Año 2016 Alejandro Javier Ceroleni Contenido Definiciones, aclaraciones y abreviaciones ................................................................................... 3 Resumen ejecutivo ........................................................................................................................ 5 Descripción del negocio ................................................................................................................ 6 Clasificación de las ventas por tipo de producto ...................................................................... 6 Cadena de valor ......................................................................................................................... 7 Clasificación de las ventas por segmento operativo ................................................................. 8 Clasificación de las ventas según el modelo de crecimiento .................................................... 9 Creación de valor .................................................................................................................... 10 Historia de Starbucks .............................................................................................................. 11 Howard Schultz: visión e influencia en el crecimiento -
F1d2d570d39644e7b46a7de8
STARBUCKS COFFEE ALLERGY INFORMATION This is the information on the main allergens and their derivatives in our products. Depending on your allergy, please select which you prefer. GLUTEN CRUSTACEANS EGGS FISH PEANUTS SOY MILK NUTS CELERY MUSTARD SESAME SULPHITES LUPINS MOLLUSCS COFFEE AND ESPRESSO Caffè Latte with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Caffè Latte with or without ice (with soy milk) n Cappuccino with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Cappuccino with or without ice (with soy milk) n Caffè Mocca with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n Caffè Mocca with or without ice (with soy milk) n n White Mocha (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n White Mocha (with soy milk) n n Caramel Macchiato with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n n n Caramel Macchiato with or without ice (with soy milk) n n n n Caffè Americano Caffè Americano (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Caffè Americano (with soy milk) n Espresso n Espresso Macchiato (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Espresso Macchiato (with soy milk) n Espresso Panna n Pumking Spice Latte (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Pumking Spice Latte (with soy milk) n n Flat White (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Flat White (with soy