DOCSLIB.ORG

Congratulations, Team Steam! 2018'S Best New Product Award Winners

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Congratulations, Team Steam! 2018'S Best New Product Award Winners SATURDAY, JUNE 23, 2018 Congratulations, Team Steam! 2018’s Best New Product Award Winners Rare Beauties: The Henk Langkemper Collection SCA’s 2018 Events Destination Berlin! A PUBLICATION OF THE SPECIALTY COFFEE ASSOCIATION SATURDAY, JUNE 23, 2018 Daily Edition 4 Schedules: Today at World of Coffee Lectures, Cuppings & Sustainability Forum 5 Today’s Highlights Congratulations, Team Steam! 6 2018’s Best New Product Award Winners 8 Rare Beauties: The Henk Langkemper Collection 10 2018 Events 11 Destination Berlin! BWT water + more, Host Sponsor STAFF ON THE COVER JENN RUGOLO Peru Executive Editor ZWOELF Design JAMES SHEPHERD Advertising Sales 2 THE DAILY EDITION | SATURDAY, JUNE 23, 2018 THE DAILY EDITION | SATURDAY, JUNE 23, 2018 3 SCHEDULE OF EVENTS Highlights: Saturday, June 23 10:00 – 17:00 World of Coffee Exhibition Hall 8, RAI Exhibition Centre WORLD BARISTA CHAMPIONSHIP: LECTURE: THE FUTURE OF THE BARISTA GUILD WINNER ANNOUNCEMENTS World of Coffee Cupping Rooms Meeting Rooms, Ground Floor, RAI Join current leaders of the American and European Barista Guilds After finishing their final routine of the competition (10:00 – 14:30), as they discuss unification, diving into their hopes and dreams for World of Coffee Lecture Series Meeting Rooms, Ground Floor, RAI the six finalists will take the stage one last time at 15:30 as the results globally-minded barista guild. Laila Ghambari will moderate the panel 10:30 –16:30 World Barista Championship: Finals Hall 8, RAI Exhibition Centre are announced and this year’s World Barista Champion is crowned. of Todd Mackey, Stuart Ritson, and Jessie May Peters: 12:15-13:15 in 10:45 –15:30 Sustainability Forum Hall 8, RAI Exhibition Centre You won’t want to miss this! Lecture Room 1 (F002). 20:00 – 02:00 WBC Official Barista Party (ticketed) WestUnie WBC OFFICIAL BARISTA PARTY LECTURE SERIES Celebrate the close of this year’s World Barista Championship and a successful World of Coffee at the WBC Official Barista Party! Free entry is available by showing your show pass and ID at the door, and 11:00 – 12:00 Empowering Women at Origin: IWCA Chapter Case Studies F002 we recommend arriving sooner rather than later – this event is always What Does Coffee Have to do with Wildlife Conservation? F003 popular. The party, at Wester Unie, starts at 20:00 and goes until the On the Technological Modernization of the Coffee Post Harvest F004 wee hours of the morning: Klönneplein 4-6, 1014 DD, Amsterdam. 12:15 – 13:15 The Future of the Barista Guild F002 Co-creational Strategizing for Peruvian Coffee Farmers F003 Sustainable Impact Measurement for the Coffee Industry F004 13:30 – 14:30 Moving Your Green Coffee Business Online F002 Dr Congo – A Rising Specialty Coffee Origin F003 Congratulations, Team Steam! How to Invest in Agroforestry and Carbon Sequestration Projects F004 14:45 – 15:45 Does the World Need Another Roastery F002 Congratulations to Team Steam, winner of Shaded Coffee in Brazil: Feasible, Positive, and Profitable F003 the 2018 World Barista Championship Team To Roast or Not Roast – That is the Retail Question F004 Competition! The Team Competition, 16:00 – 17:00 The Role of History in the Marketing of our Favorite Beverage F002 introduced in 2016 in recognition of each Coffee Freshness F003 champions existing support network Investing in the Future of Specialty Coffee Production: A Blueprint for F004 (coaches, roasters, producers), puts each Smallholder Farmers competitor on a team with 4-5 competitors from other national bodies for support and camaraderie. Each team is equally weighted OPEN CUPPINGS based on the historical performance of their National Body. 10:00 – 11:00 Fest Coffee Mission Cupping Room 1 Paraiso Farm Cupping Room 2 All competitors still give a normal perfor- 11:30 – 12:30 Colombia Cupping Room 1 mance on stage, with the ranking of each individual performance contributing to their Peru Cupping Room 2 team’s score. They also work a shift together 13:00 – 14:00 Cup-A-Lot Cupping Room 1 on the Team Bar, working together to design Paraiso Farm Cupping Room 2 a coffee experience for fans and earning Zenn Soon (Singapore) WANT TO KNOW MORE ABOUT THE WBC 14:30 – 15:30 Volcafe Cupping Room 1 additional participation points. Matt Winton (Sweden) TEAM COMPETITION? Blanco Coffee Cupping Room 2 Mathieu Theis (Switzerland) As the Team Competition Winner, Team and Kostiantyn Strelnykov (Ukraine). WBC Judge and Evolution Group Commit- Steam had the highest combined rank at tee Member, Cerianne Bury, interviewed SUSTAINABILITY FORUM the end of the preliminary round and has the members of 2017’s Team Tamper and won not only a trip to a future WCE All- Today, the top six baristas in the competi- Kenya’s Martin Shabaya, winner of Team 10:45 Welcome, Day 3 Stars event, but an additional placement tion will take to the stage to perform their Tamper’s Wild Card slot in the 2017 semi-fi- 11:00 Panel - Manos al Agua: A Case Study in Collaboration for Sustainability slot in the semi-finals round. This spot has final routine of the competition before nals, in Issue 4 of 25 Magazine to learn how 12:00 Breakout Session – Meet your Match: Case Studies from Non-Profits been awarded to Singapore’s Zenn Soon as stepping on this year’s stage one last time the competition helped them to grow as the highest-scoring competitor on the team as the results are announced and this year’s baristas. Read it at scanews.coffee/25. 13:30 Panel – Building an Equitable Supply Chain who did not already qualify for semi-finals. World Barista Champion is crowned. Com- 15:00 Closing Remarks: Where Do We Go From Here? petitors are usually at the most relaxed and The members of 2018’s Team Steam are: confident today – grab a seat in the arena Craig Simon (Australia) and enjoy! Deybis Rodriguez (Nicaragua) 4 All schedules were correct at time of print; please check the World of Coffee app for updates. THE DAILY EDITION | SATURDAY, JUNE 23, 2018 THE DAILY EDITION | SATURDAY, JUNE 23, 2018 5 2018’s Best New Product Award Winners Announced Awards Given at the 2018 World of Co ee in Amsterdam, The Netherlands AWARDS GIVEN AT THE 2018 WORLD BEST I.D.E.A.S. of food and beverage products, ingredients OF COFFEE IN AMSTERDAM, from a sustainable sources)? THE NETHERLANDS Judges reviewed the 45 entries to this year’s Best New Product Awards at World of Coffee EDUCATION: how does this entry contribute Each year, the Specialty Coffee Association’s Amsterdam across three sessions, beginning to the enhancement or improve the knowl- Best New Product Competition recognizes 14:00 Tuesday, 19 June and ending 12:00 edge of the coffee community? What is the new products that represent quality and Thursday, 21 June. Across all ten categories, greatest potential of this product? add value to the specialty coffee and tea each product was judged on a minimum of industry. Ten different product categories are three of the “Best I.D.E.A.S.” criteria set out AGRO-ECOLOGY: how does this entry evaluated using the “Best I.D.E.A.S.” criteria by the Specialty Coffee Association: impact origin? Does the formulation or set out by the SCA, with a winner declared in manufacturing process make the entry each category. INNOVATION AND/OR IMPROVEMENTS: healthier and/or sustainable? Does the entry does the good or service create value for use science, business models, and/or policies which customers will pay? Is it cost effective to support healthy relationships between and does it satisfy a specific need? Is it a new the producers and the consumers? twist or a spin on a classic idea? SCIENCE: does this entry impact the science DESIGN:is the product aesthetically of coffee? If so, how? What science, if any, pleasing? Is the overall result a positive, was utilized in the development of this entry? TECHNOLOGY WINNER: QUALYSENSE TECHNOLOGY creative experience? Does the process of In addition, judges consider the availability of creating the product minimize material use similar products on the market and current THE WORLD OF COFFEE AMSTERDAM 2018 SPECIALTY BEVERAGE FLAVOR ADDITITVE or incorporate recycled, upcycled, or other- industry trends/consumer preferences. COFFEE ACCESSORY WINNER: KINTO TRAVEL TUMBLER TRAVEL WINNER: KINTO ACCESSORY COFFEE BEST NEW PRODUCT AWARDS WENT TO: (ONE FLAVOR ONLY) wise sustainable materials (or in the case Monin: L’Artiste de Monin COMMERICAL COFFEE OR TEA PREPARATION AND SERVING EQUIPMENT PACKAGING Acaso Factory: Big Dream Cloud Picker Coffee Limited CONSUMER COFFEE OR TEA FOOD PREPARATION AND SERVING EQUIPMENT Solid Coffee Ltd.: Coffee Pixels Cascara (NON-ELECTRICAL) Asoby by Adnart Inc.: Cold Brew Coffee OPEN CLASS LALCAFÉ YEAST: LALCafé Intenso COFFEE ACCESSORIES KINTO: Travel Tumbler TECHNOLOGY Qualysense: Qsorter Explorer SPECIALTY BEVERAGE STAND ALONE Beyond the Bean: Zuma Organic Tumeric Chai COFFEE CAREERS START HERE OPEN CLASS WINNER: LALCAFÉ YEAST YEAST WINNER: LALCAFÉ OPEN CLASS PACKAGING WINNER: CLOUD PICKER COFFEE LTD. LTD. PICKER COFFEE WINNER: CLOUD PACKAGING Learn more at sca.coffee/education 6 THE DAILY EDITION | SATURDAY, JUNE 23, 2018 THE DAILY EDITION | SATURDAY, JUNE 23, 2018 7 Rare Beauties: The Henk Langkeper Collection Like most of us at World of Coffee, HENK and 1970 – and began to focus his collection LANGKEMPER had his first memorable accordingly. “To me, lever machines make a experience with coffee at a relatively young better and more interesting cup of espresso,” age – he was only 14 when a friend’s mother says Langkemper. “I was most interested in served him coffee from an Italian percolator how the technique differs from machine to from her home in The Hague.
Load more

Recommended publications
  • Non-Coffee Products Order Guide
    Page 1, Brewster's Non-Coffee Products Order Guide Brewster's Order Guide Non-Coffee Products COFFEE BEAN INTERNATIONAL 2181 NW Nicolai Street Portland, OR 97210-1884 (800) 877-0474 Fax: (503)225-9604 Date: _________________ Bill To: Ship To: STORE #: _________________ Customer #: _________________________ __________________________ ____________________________________ __________________________ ____________________________________ __________________________ Fax:________________________________ Ship Date: __________________ Phone: _____________________________ Ship Method: ___________ Please contact CBI Customer Service for order and freight minimums. Item # Product Description Pkg. Size Unit Cost Order Qty NUMI® TEABAGS - 16 or 18 teabags per box Please order tea boxes by the case; 6 boxes per case. Mixed cases of tea varieties are ok. 358-0091 Aged Earl Grey - Bergamot Assam (18 count) 1 box $ 4.99 358-0085 Berry Black - Raspberry Darjeeling (16 count) 1 box $ 4.99 358-0093 Indian Night - Decaf Vanilla Black (16 count) 1 box $ 4.99 358-0083 Moonlight Spice - White Orange Spice (16 count) 1 box $ 4.99 358-0092 Morning Rise - Breakfast Blend (18 count) 1 box $ 4.99 358-0084 Rainforest Green - Mate Lemon Green (18 count) 1 box $ 4.99 358-0087 Ruby Chai - Spiced Rooibos (18 count) 1 box $ 4.99 358-0086 Simply Mint - Moroccan Mint (18 count) 1 box $ 4.99 358-0089 Sweet Meadows - Chamomile Lemon Myrtle (18 count) 1 box $ 4.99 358-0090 Temple of Heaven - Gunpowder Green (18 count) 1 box $ 4.99 XANADU® ICED TEA - 50/1 oz pouches 358-0060 Black Tea 1 case $ 29.95 TEA DISPLAY AND POINT OF SALE MATERIALS 513-0017 Numi 8 ct. Tea Display Rack 1 each $ 12.00 513-0024 Numi 12 ct.
    [Show full text]
  • Unesp UNIVERSIDADE ESTADUAL PAULISTA PROGRAMA DE PÓS-GRADUAÇÃO CM O) CO 00 O O O EM GEOGRAFIA MARCELA BARONE CAFÉS ESPECIAIS
    unesp UNIVERSIDADE ESTADUAL PAULISTA PROGRAMA DE PÓS-GRADUAÇÃO EM CM COO) O00 O GEOGRAFIA MARCELA BARONE CAFÉS ESPECIAIS E SALTO DE ESCALA: ANÁLISE DO CIRCUITO ESPACIAL PRODUTIVO E DOS CÍRCULOS DE COOPERAÇÃO DOS CAFÉS ESPECIAIS NO SUL DE MINAS GERAIS INSTITUTO DE GEOCIÊNCIAS E CIÊNCIAS EXATAS RIO CLARO 2017 ERRATA Barone, Marcela. Cafés especiais e salto de escala: análise do circuito espacial produtivo e dos círculos de cooperação dos cafés especiais do Sul de Minas Gerais. í Dls rtaçao Filho,f it. - Rio Claro,^ 2017. (Mestrado). Universidade Estadual Paulista Mio de Mesquita Folha Linha Onde se lê Leia-se 04 15 Aproveito para agradecer à Aproveito para agradecer Fundação de Amparo à Pesquisa Fundação de Amparo do Estado de São Paulo pelo Pesquisa do Estado de São financiamento que possibilitou a Paulo (FAPESP) pelo realização desta pesquisa. financiamento que possibilitou a realização desta pesquisa, a partir dos processos n0 2014/09376-6 e 2015/01952-0. UNIVERSIDADE ESTADUAL PAULISTA "Júlio de Mesquita Filho" Instituto de Geociências e Ciências Exatas Câmpus de Rio Claro MARCELA BARONE CAFÉS ESPECIAIS E SALTO DE ESCALA: ANÁLISE DO CIRCUITO ESPACIAL PRODUTIVO E DOS CÍRCULOS DE COOPERAÇÃO DOS CAFÉS ESPECIAIS NO SUL DE MINAS GERAIS ísBBibliotecaib Dissertação de Mestrado apresentada ao Instituto de Geociências e Ciências Exatas do Câmpus de Rio Claro, da Universidade Estadual Paulista "Júlio de Mesquita Filho", como parte dos requisitos para obtenção do título de Mestre em Geografia. Orientador: Prof. Dr. Samuel Frederico Rio Claro - SP 2017 ^ l 4 ( ^ T-8392 Tombo i ^«.c z?>W2 633.73 Barone, Marcela B265c Cafés especiais e salto de escala ; análise do circuito espacial produtivo e dos círculos de cooperação dos cafés especiais do Sul de Minas Gerais / Marcela Barone - Rio Claro, 2017 215 f.
    [Show full text]
  • Managing Shade Coffee
    ManagingManaging ShadeShade Caribbean Area CoffeeCoffee Fact Sheet November 2012 An Agroforestry System Shade coffee production in Puerto Rico has experi- enced a resurgence in growth during recent years, after undergoing a dramatic period of deforestation to convert to coffee production under full sun. The re- vival of shade coffee production utilizes a combina- tion of coffee shrubs and shade trees that form a sec- ondary forest. Shade coffee production has been proven to provide environmental benefits such as soil erosion control, water quality and quantity improve- ment, and wildlife habitat. Shade coffee production also provides socioeconomic benefits such as the opportunity to develop other sustainable forest prod- Coffee fruits in process of ripening. ucts, and the reintroduction of traditional jobs and cultural activities for local coffee pickers. are achieved by planting coffee in locations with the most suitable environmental conditions. In Puerto The coffee growing zone in Puerto Rico is located Rico, not all coffee plantations may be located in are- mostly in the humid mountains of the west-central as that are ecologically suitable for coffee growth. section of the “Cordillera Central.” This area is char- Therefore, recreating favorable coffee growing condi- acterized by steep, mountainous topography and a tions may be beneficial for both coffee production cool climate in the humid and wet subtropical forest. and for the environment. The coffee tree or shrub originated in Ethiopia. The For example, the optimum growth temperature for most common species grown in Puerto Rico are the arabica coffee varies from 60° to 65° F. With these Coffea arabica and C.
    [Show full text]
  • Coffee the Beverage of Commerce
    Bar & Grille Coffee – the Beverage of Commerce The Beverage of Commerce Text & Photos by: Frank Barnett Fall 2010 Vol. 1 No. 4 Bar & Grille Coffee – the Beverage of Commerce y first real encounter with the mysterious, murky brew that so awakens the senses, giving me the necessary focus to make it through my days productively surprisingly Mdidn’t occur in the States. Once, a cup of coffee was just that to me, “a cup of joe”, an appellation that was given to the drink, according to coffee lovers, because of one Josephus Daniels. When he was appointed Secretary of the U.S. Navy by President Wilson in 1913, Daniels promptly abolished the officer’s wine mess and decreed that the strongest drink allowed aboard na- vel vessels, hence forth, would be coffee. The switch for me from just a cup of commodity coffee to a high culinary artform occurred almost two decades ago when coffee became transformed, at least in my impressionable mind, to a beverage ritual that often includes the accompaniment of a smooth, creamy cheese brioche, a delicate, flakey croissant or an Italian biscotti, its end dipped in chocolate. And, oh, how chocolate does compliment almost any form of coffee drink. There is, in fact, a strong chocolate connection between coffee and the confection that has been around since 1100 BC and was known by the Aztecs. Today, in both Europe and the US in better coffeehouses, the barista often assures that chocolate is made an integral part of the coffee experience by placing a Right: In addition to the pleasures of aroma and taste, latte art provides a treat for the visual senses as well.
    [Show full text]
  • MT Febbraio 2017
    FEBBRAIO 2017 IN QUESTO NUMERO 2 EDITORIALE La Colombia pronta alla ripresa 4 PANORAMA ITALIANO Starbucks a Milano nell’estate 2018 8 BORSE Dai massimi, ai minimi 12 NEWS & ATTUALITÀ Capucas Coffee Academy in Honduras Spedizione in A.P. -45% D.L. 353/2003 (conv. in L. 27/02/2004 n°46) art. 1, comma 2/DCB “TS” - N. 92 - Febbraio 2017 Febbraio - N. 92 2/DCB “TS” comma in L. 27/02/2004 n°46)art. 1, -45% D.L. 353/2003 (conv. in A.P. Spedizione POSTE ITALIANE S.p.A. - S.p.A. POSTE ITALIANE Thai Break: il gusto che ami, Coffee & Ginseng Drink rotondo 50 CAPSULE FAP. e appagante | SFUSO Thai Break è un prodotto | Tel. +39 0543 090113 www.foodrinks.it MONODOSE Febbraio 2017 Editoriale La Colombia pronta alla ripresa La produzione potrebbe tornare a 10 milioni di sacchi Il nuovo anno potrebbe essere finalmente, per il settore colombiano del caffè, l’anno della ripresa. Depongono a favore di questa tesi, le cifre diffuse dalla Federazione Nazionale dei Produttori Fedecafé, che evidenziano un consistente incremento produttivo +54% rispetto al- lo stesso mese dello scorso anno. Negli ultimi dodici mesi disponi- bili, il paese di Juan Valdez ha avuto, in totale, un raccolto di 8 mi- lioni di sacchi circa: poco, in confronto alle medie di 11-12 milioni di sacchi registrate nei primi anni duemila. Ma pur sempre il 9% in più rispetto al volume nei dodici mesi immediatamente precedenti. E, ciò che più conta, Fedecafé ritiene che il prossimo raccolto possa attestarsi attorno ai 10 milioni di sacchi, con un incremento di 2,3 milioni rispetto ai minimi storici del 2012.
    [Show full text]
  • 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.
    [Show full text]
  • Coffee Production Costs and Farm Profitability: Strategic Literature Review
    A Specialty Coffee Association Research Report Coffee Production Costs and Farm Profitability: Strategic Literature Review Dr Christophe Montagnon, RD2 Vision October 2017 Coffee Production Costs and Farm Profitability | Specialty Coffee Association Contents: 1)! Introduction 2)! Methodology: Document selection 2.1) Reviewing method 3)! Document comparison: Raw data collection 3.1) Variable and fixed costs 3.2) Family labor and net income 3.3) Distinguishing between averaged farms and different farm types 3.4) Focus on the Echeverria and Montoya document 3.5) Yield, profitability and production costs across Colombian regions in 2012 3.6) Correlating yield, profitability and production costs 3.7) Agronomic factors impacting yield, profitability and production costs 4)! Conclusions: Meta-analysis of different studies 4.1) Valuing the cost of production and profitability across different documents 4.2) Relationship between profitability, cost per hectare, cost per kg and yield 4.3) Main conclusions of the meta-analysis 4.4) Causes of household food insecurity 4.5) Limitations and recommendations of this literature review 5)! Next steps: Taking a strategic approach 6)! Annexes 7)! Glossary of terms List of tables Table 1: Grid analysis of reviewed documents Table 2: Description of the different reviewed documents according to the grid anlysis Table 3: Description of different coffee farm types (clusters) in Uganda Table 4: Yield, profitability and coffee costs in different regions of Colombia Table 5: Correlations between yield, profitability
    [Show full text]
  • Lavazza Annual Report ENG.Pdf
    ANNUAL REPORT 2019 COMPANY OFFICERS - GROUP STRUCTURE COMPANY OFFICERS GROUP STRUCTURE BOARD OF DIRECTORS Chairman Alberto Lavazza LUILUGIIGI LAVA LAVAZZAZZA S.p.A .S .p.A. CONTENTS Vice Chairmen Giuseppe Lavazza Marco Lavazza Company Officers Chief Executive Officer Antonio Baravalle LAVAZZA LAVAZZA OTHER BRAND OTHER SERVICE PROFESSIONAL SUBSIDIARIES SUBSIDIARIES SUBSIDIARIES COMPANIES Group Structure SUBSIDIARIES Directors Antonella Lavazza Francesca Lavazza 100% 97,3% 80% 100% 99% Directors’ Single Report on Operations LAVAZZA PROFESSIONAL NIMS S.p.A. KICKING HORSE LAVAZZA TRADING COFINCAF S.p.A. Manuela Lavazza HOLDING EUROPE S.r.l. COFFEE Co. Ltd SHENZHEN Co. Ltd Pietro Boroli 100% 100% 100% 100% Gabriele Galateri di Genola 93% LAVAZZA PROFESSIONAL LAVAZZA PREMIUM CARTE NOIRE LAVAZZA SPAGNA LAVAZZA CAPITAL Robert Kunze-Concewitz (UK) Ltd COFFEES Corp. S.a.s. S.L. S.r.l. LAVAZZA GROUP Antonio Marcegaglia 100% LPCC Canadian 100% 100% 100% Consolidated Financial Statements LAVAZZA PROFESSIONAL Branch CARTE NOIRE LAVAZZA MAROC IMMOBILIARE I.N.N.E.T. FRANCE S.a.s OPERATIONS S.a.r.l. S.r.l. at 31 December 2019 S.a.s. BOARD OF STATUTORY AUDITORS 100% 100% 100% LAVAZZA PROFESSIONAL LAVAZZA KAFFEE MERRILD KAFFE Accounting Statements GERMANY G.m.b.H . G.m.b.H. ApS Chairman Gianluca Ferrero 100% 100% 100% Consolidated Statement of Financial Position LAVAZZA PROFESSIONAL LAVAZZA DEUTSCHLAND MERRILD BALTICS Statutory Auditors Angelo Gilardi HOLDING NORTH AMERICA G.m.b.H. SIA Consolidated Statement of Profit or Loss Inc. Bernardo Bertoldi 100% 100% Consolidated Statement of Comprehensive LAVAZZA PROFESSIONAL LAVAZZA FRANCE Income NORTH AMERICA LLC S.a.s. Consolidated Statement of Cash Flows INDEPENDENT AUDITORS LPNA Canadian 100% Branch LAVAZZA SWEDEN AB Consolidated Statement of Changes in Equity EY S.p.A.
    [Show full text]
  • Ten Years of the Nescafé Plan Ay S D Ta R R U T
    TEN YEARS OF THE NESCAFÉ PLAN RTS 2 A A T S H Y T A I D W R U R O Y E T B E T SINCE THE LAUNCH OF THE NESCAFÉ PLAN iN 2010 A lot of love went into the cup of coffee in your hands: nurturing the soil, growing the tree, protecting it from climate change. A lot of energy was poured into things you can’t taste: nurturing the community, growing women’s roles, protecting children and workers. A lot of people did things you can’t see: nurturing hope, growing incomes, protecting the environment. A lot of voices discussed things you haven’t heard yet. So, we asked them why they think your day starts better with a cup of respect. And this is what they said… 3 CONTENTS 5 6 9 12 14 16 FOREWORD THE NESCAFÉ STORY: THE NESCAFÉ PLAN: RESPECT A DECADE TEN YEARS OF Magdi Batato STIRRING SUCCESS A COMMITMENT TO OF PROGRESS THE NESCAFÉ PLAN & David Rennie SUSTAINABLE COFFEE AROUND THE WORLD 21 30 34 41 46 52 IMPACT A CUP WITH TRUST DISCOVERY SUPPORT A CUP WITH AN EXPERT: AN EXPERT: Chris Wille Carlos Brando 55 60 68 74 78 83 THE BUSINESS WOMEN FARMERS COLLABORATION TEN YEARS LOOKING AHEAD OF FARMING IN COFFEE OF THE FUTURE OF LEARNING: Philipp Navratil A PERSONAL REFLECTION Marcelo Burity 4 FOREWORD A MILESTONE ON OUR Every year, Nescafé supports around 100,000 coffee These achievements (and many others) would not farmers and buys more than 800,000 metric tons have been possible without our outstanding and of green coffee – more than 13 million bags, from dedicated teams – both past and present – who more than 20 countries.
    [Show full text]
  • FHA 2018: FOOD and HOTEL ASIA 2018 Singapur 24-27 De Abril 2018
    INFORME IF DE FERIAS 2018 FHA 2018: FOOD AND HOTEL ASIA 2018 Singapur 24-27 de abril 2018 Oficina Económica y Comercial de la Embajada de España en Singapur Este documento tiene carácter exclusivamente informativo y su contenido no podrá ser invocado en apoyo de ninguna reclamación o recurso. ICEX España Exportación e Inversiones no asume la responsabilidad de la información, opinión o acción basada en dicho contenido, con independencia de que haya realizado todos los esfuerzos posibles para asegurar la exactitud de la información que contienen sus páginas. INFORME IF DE FERIAS 1 de Agosto de 2018 Singapur Este estudio ha sido realizado por Patricia Ruiz-Oriol Sanfrutos y Lourdes Marín Sánchez Bajo la supervisión de la Oficina Económica y Comercial de la Embajada de España en Singapur. Editado por ICEX España Exportación e Inversiones, E.P.E., M.P. NIPO: 060-18-044-9 IF FHA 2018: FOOD AND HOTEL ASIA 2018 Índice 1. Perfil de la Feria 4 1.1. Ficha técnica 4 1.2. Sectores y productos representados 6 1.3. Actividades de promoción de la feria por parte de la Ofecome 7 2. Descripción y evolución de la Feria 8 2.1. Organización y distribución de la feria 8 2.2. Datos estadísticos de participación. Pabellón Alimentación 11 2.3. Datos estadísticos de participación. Pabellón Prowine 13 2.4. Visitantes 14 2.5. Cuadro resumen 14 2.6. Participación española. Pabellones España 15 2.7. Participación española fuera de los Pabellones España 17 3. Tendencias y novedades presentadas 19 4. Valoración 21 4.1. Valoración del evento en su conjunto 21 4.2.
    [Show full text]
  • Meet the New World Champions
    BARISTA PROFILES WORLD COFFEE IN GOOD SPIRITS CHAMPION Meet the new When a two-time Australia Barista The drink was served in a glass rimmed MATT PERGER Champion took to the stage as the final with cinnamon icing. competitor in the World Coffee in Good “I chose these flavours because they Spirits (WCIGS) Championship, it wasn’t partner so well together. I looked for surprising that he performed to a packed ingredients that bring out the best in the world champions arena. coffee, rather than overpower it,” says The crowd erupted with the Matt. World Coffee Events and the Australian Specialty Coffee Association culmination of Matt’s routine, which saw Matt has been a stand out performer on him popping open a bottle of champagne the coffee competition scene for six years (ASCA) held seven competitions throughout April and May. These are before the announcement of the results. now, as the Australia Barista Champion Moments later, Matt had reason to (2011 and 2013), World Brewers Cup the victors. raise the glass again as the judges called Champion (2012), and Runner-up at the his name as the new WCIGS champion. World Barista Championship (2013). “It was really unexpected and “I love being a part of the competitions, 2014 WORLD LATTE ART CHAMPION obviously really exciting,” says Matt. there’s a really great atmosphere here at It was an emotional moment as Germany’s Championships, Christian put a pause “As always the competition on the MICE today, especially which such a big CHRISTIAN ULLRIch Christian Ullrich held tightly onto Italy’s on his workload in April to practice his world stage was really tight and it crew from St Ali down here to support and Chiara Bergonzi, as they waited to designs.
    [Show full text]
  • The Coffee Bean: a Value Chain and Sustainability Initiatives Analysis Melissa Murphy, University of Connecticut, Stamford CT USA Timothy J
    The Coffee Bean: A Value Chain and Sustainability Initiatives Analysis Melissa Murphy, University of Connecticut, Stamford CT USA Timothy J. Dowding, University of Connecticut, Stamford CT USA ABSTRACT This paper examines Starbucks’ corporate strategy of sustainable efforts in Ethiopia, particularly in the sustainable sourcing Arabica coffee. The paper discusses the value chain of coffee, issues surrounding the coffee supply chain and the need for sustainable coffee production. In addition it also discusses Starbucks’ position and influence on the coffee trade, and the measures that Starbucks is taking to ensure sustainability efforts throughout the coffee supply chain. COFFEE VALUE CHAIN & P3G ANALYSIS Coffee is produced in more than fifty developing countries in Latin America, Africa, and Asia and it is an important source of income for 20-25 million families worldwide [1]. The initial production of coffee beans including farming, collecting, and processing is labor intensive and as a result is performed in more labor abundant developing countries. The roasting and branding of coffee is more capital intensive and therefore is situated in northern industrialized countries. The top five coffee consumers are United States of America, Brazil, Germany, Japan, and France [1]. The structure of the value chain is very similar regardless of producing or consuming country. The coffee value chain is made up of the four main phases: Cultivation, Processing, Roasting, and Consumption. Each phase in the process has environmental, social, economic
    [Show full text]