24/03/2020 08:1424/03/2020 08:14 APRIL 2020 APRIL www.teaandcoffee.net

Can Cargo Catch Viruses? Catch Cargo Can Cuppa the Best Brew to How Sustainability in Cafés Part I Cafés in Sustainability Brew Clamouring Cold for

THE INTERNATIONAL & TRUSTED RESOURCE RESOURCE TRUSTED & THE INTERNATIONAL SINCE 1901 INDUSTRIES COFFEE & TEA THE FOR ˜ ˜ ˜ ˜ Development of Product of Product Principles 0-T&C COVER APR 20√.indd 10-T&C COVER APR 20√.indd 1 APRIL 2020 TEA & COFFEE TRADE JOURNAL P.02-TSUBAKIMOTO.indd 1 18/03/2020 11:24 April 2020 CONTENTS

CONTENTS April 2020 Vol. 192/No. 4

FEATURES 24 CONTACTS

Editorial Director 18 Principles of Product Development Sarah McRitchie [email protected] By Spencer Turer Editor Vanessa L Facenda 14 Setting a Standard for a Sustainable [email protected] Café Experience 18 Specialties Editor By Anne-Marie Hardie Donald N Schoenholt

Art Editor 24 Cold Brew Coffee Re-Ignites the Sue Burke Clamour for [email protected] By Neha Chaturvedi Digital Editor Alex Rivers [email protected] 30 Case Study: and Contributing Writers Bühler Sortex Brett Anderhub By Vanessa L Facenda Neha Chaturvedi Joseph DeRupo 14 Barbara Dufrêne 34 Can My Shipment Have Coronavirus? Anne-Marie Hardie By Brett Anderhub Spencer Turer 34 Jason Walker Tina Yerkes 36 Brewing Good Cups with Varying Group Sales Manager Tea Types Mark Neilson By Barbara Dufrêne [email protected]

Head of Sales 41 Most Sought-After Tea Benefits Steve Crowhurst By Jason Walker [email protected] 30 Events Manager Megan Freeman [email protected] DEPARTMENTS 36 Assistant Events Manager Kyra O’Sheen 5 Editor’s Letter [email protected]

6 New & Notable Accounts Payable Yee Yau (Miss) [email protected] 11 Facts, Figures & Findings Publishing Director 12 Calendar of Events Neil McRitchie [email protected] 42 Green Coffee Report Taiwan Sales Agent 44 Company News Worldwide Services Co Ltd 41 11F-B No 540, Wen Hsin Road, 48 People News Section 1 Taichung 40848, Taiwan 50 Straight from the Cup Email: [email protected] Tina Yerkes, PhD, is the CEO Tel: +886 4 2325 1784 Fax: +886 4 2325 2967 of the Coffee Quality Institute Web: acw.com.tw

Tea & Coffee Trade Journal 2020 UKERS’ 65TH EDITION Editorial & Sales Office: www.teaandcoffee.net The Maltings, 57 Bath Street, Gravesend, Kent DA11 0DF, UK Tel: +44 1474 532202 GLOBAL DIRECTORY Designates a Designates a Web: www.teaandcoffee.net & BUYER’S GUIDE tea story coffee story

April 2020 www. teaandcoffee.net | TEA & COFFEE TRADE JOURNAL 3

P.03 CONTENTS√.indd 1 23/03/2020 17:14 P.04-DESCAMEX.indd 1 18/03/2020 11:36 FROM THE EDITOR’S DESK

A Surreal Reality

o say we are living in dubious and disconcert- changes! However, we will continue to post any cancelled ing times is an understatement. It became a or postponed shows on the Events area of our website “new world” almost overnight with many asking, (www.teaandcoffee.net/events) as they become available. T“What is the new normal?” Our logistics feature is highly topical amid the current I live in New York City, and mid-production cycle for climate. With Covid-19 now a pandemic, many shippers this issue, New York State (which is now the epicenter are apparently asking their insurers if their cargo can of Covid-19 cases in the United States) began enacting “contract the virus.” The article explores that topic and if Vanessa L Facenda stringent measures to combat the spread of the disease. cargo can be infected, are shippers covered? We now have the strictest “stay at home” directives in As this was originally the SCA Expo issue and June the entire country, and they’re becoming more severe by the WOC issue, we planned a two-part series on sus- the day. From social distancing to the closure of muse- tainability in cafés in North America and . We ums, Broadway and performing arts theatres; to sporting are proceeding with the series even though WOC has events rendered non-existent; to restaurants converting been postponed (it’s now in October) and Expo may to take-out only establishments; to many chain and inde- be. Within both the coffee and tea industries, there are pendent temporarily ceasing operations myriad sustainability initiatives, but much of the focus along with non-essential businesses (and sadly, many and coverage is on the efforts at origin. The series will likely not re-open); and people being allowed out- addresses sustainability programs in place on-premise or side only briefly to buy essentials and “get fresh air” (and in the roasting facilities. yet even parks are limiting the number of people allowed Coffee and tea companies are continually introducing has tempo- in); the “city that never sleeps” is sleeping as the state new products at increasing rates of frequency. New prod- rarily closed many loca- is on full lockdown. But this is becoming life in many ucts offer companies many benefits such as attracting tions in NYC such as this one on the Upper cities, states and countries around the world. new consumers, raising brand awareness, and of course, East Side. We planned for this issue to be distributed at the added streams of revenue. However, as our feature Specialty Coffee Association (SCA) Expo in Portland, explains, established tenets of R&D must be followed to Oregon. As we go to press, the Expo (as well as the successfully launch a product and mitigate business risks. Re:co Symposium) is still technically “on” as the Oregon We round out our features with stories on cold brew Convention Center is not allowing the SCA out of its con- and , which continue to surge in tract to enable them to postpone the show without severe popularity around the world; a new concept and approach financial repercussions. The SCA is actively working to functional or wellness teas; and the proper way to brew to delay the show as it has done with World of Coffee the many varieties of tea available in order to achieve the in Warsaw, . For more information see “Being best cup. There is also a case study on Miko Coffee’s strong-armed amid uncertainty” under Editor’s Blog on implementation of its first optical sorting machine. www.teaandcoffee.net or any of our related news stories I hope everyone is staying healthy and safe. for continuing coverage on Covid-19’s impact on coffee Hopefully our industries will emerge from this current NYC chain Joe’s Coffee and tea industry events. storm as unscathed as possible. Paraphrasing Yannis has also temporarily Perhaps the most important section of this issue is our Apostopoulos, CEO of the SCA, “keep calm and keep closed outlets such as Calendar of Events (page 12), which lists all postponed drinking coffee – and tea – because it will help the entire this 3rd Avenue location. trade shows along with their new dates if they have been supply chain.” Be well! announced. The page has been revised at least three times Vanessa L Facenda Editor before going to press to reflect all officially announced [email protected]

FOR SUBSCRIPTION & CIRCULATION ENQUIRIES CONTACT: UKERS’ ANNUAL DIRECTORY & BUYERS’ GUIDE [email protected] Each year, Tea & Coffee Trade Journal publishes the Ukers’ Tea EDITORIAL Subscription Rates & Coffee Global Directory & Buyers’ Guide, a comprehensive UK: £110 (1 year), £198 (2 years) reference guide to the industry and its allied industries. Qualified ADVISORY BOARD Europe: £110 (1 year), £198 (2 years) companies are entitled to a free listing. Visit www.teaandcoffee. MEMBERS USA: $125 (1 year), $225 (2 years) net/ukers to complete a listing form or reserve your copy. Rest of World: $178 (1 year), $322 (2 years). Brett Anderhub Digital Only (1 year): £99/$125 TEA & COFFEE TRADE JOURNAL (ISSN 0040-0343 print; ISSN Senior Vice President, 2331-8546 online) is published monthly by Bell Publishing Ltd. Rekerdres & Sons Insurance Published by Bell Publishing Ltd. No part of this publication may © Copyright 2020 by Bell Publishing Ltd. Agency be reproduced, stored in a retrieval system, or transmitted in any Printed in the UK by Buxton Press. David De Candia form or by any means without the prior written permission of Global Director of Tea, Bell Publishing Ltd. The & Tea Leaf

Celebrating 20 years of magazines and events, Bell Member: National Coffee Association, Green Coffee Association, Pacific Stephen Hurst Publishing Ltd, Gravesend, Kent, UK produces Coast Coffee Association, Coffee Association of Canada, Specialty Coffee Managing Director, Tea & Coffee Trade Journal, Dairy Industries Association, Specialty Tea Institute, Tea Association of USA, Tea Council Mercanta The Coffee Hunters International, Confectionery Production, Food of Canada. Massimiliano Pogliano & Drink Technology, CanTech International and CEO, illycaffè SweetsandSavourySnacksWorld.com as well as the Ukers’ Tea & Coffee Global Directory & Buyers’ Spencer Turer Guide. Vice President, Coffee Enterprises

April 2020 www. teaandcoffee.net | TEA & COFFEE TRADE JOURNAL 5

P.05 COMMENT√.indd 1 24/03/2020 09:30 NEW & NOTABLE

NEWTEA & COFFEE & REPORTS NOTABLE BREWING WORLDWIDE

NCA Convention Takes Place Just Prior to Covid-19 Becoming a Global Pandemic

Attendance at this year’s National demand for washed global- disruption in the Chinese economy Coffee Association (NCA) Con- ly, especially those at the exchange. will ripple throughout the rest of vention was down but it was Both prices and differentials have the world.” one of the lucky events as it been firm since, and certified in- Again, both this presentation, actually took place before the ventories have declined. The Brazil and the NCA Convention, happened Covid-19 outbreak forced many 2020 harvest will be key. “There is before Covid-19 was declared a coffee conferences, conventions clear concern about washed coffee global pandemic by the World Health and trade shows were postponed. availability, evidenced in the deliv- Organisation. The NCA’s annual convention, ery of the December contract,” said Rich Karlgaard, Forbes Media sporting the theme, “The Challenge Mera. publisher and futurist, in his pres- of Change,” was held 5-7 March in Brazil’s 2020 harvest has the po- entation, “Tech, Trade Turbulence Austin, Texas. On the opening day, tential to alleviate the demand for and the 2020 Elections,” offered following NCA president and CEO, medium/high quality Arabica. Brazil insight on the 2020 US elections Bill Murray’s opening remarks and continues to supply the rest of the and how it will likely impact the state of the association, Matthew world, but Mera said the Brazilian US economy and markets. However, (Matt) C Saurage, chairman of Com- real is very weak. “Expect Brazil to once again, Covid-19 became a pri- munity Coffee Company, was intro- continue to increase production.” He mary focus of the speech. Karlgaard duced as the new chairman of the warned that coffee price volatility is recently interviewed financier and NCA, succeeding Michael F Gaviña. not over because the Covid-19 out- philanthropist Michael Milken (who The keynote speech, by Simon break had already impacted coffee was convicted on felony charges for T Bailey, strategist, motivational prices as they dropped more than violating US securities laws). speaker, author and former sales expected [as of 6 March]. Commenting on the economy and director for the Disney Institute, dis- Scott Clemons, CFA and partner at rapidly spreading disease, Milken cussed leading in an era of change private equity firm, Brown Brothers said, “Capitalism has remarkable and uncertainty. As the business Harriman, returned for his popular recuperative powers…The cost of climate changes amid gender pari- economic outlook presentation, this living is going down. Purchasing ty, #MeToo, pay equity, diversity, and year entitled “2020 Vision.” At the power is going up. This will lead to inclusion, Bailey says we too, must time the NCA Convention occurred, a faster recovery of any recession change and embrace what he calls the US had a strong, healthy econo- caused by Covid-19.” “Vujà de Moment.” The opposite of my. Unemployment was at its lowest Other presentations taking place “déjà vu,” it is an invitation to disrupt levels since the 1960s, with more during the three-day convention fo- what is comfortable and convenient than 200,000 new jobs added in the cused on single serve coffee; CBD to embrace what needs to emerge last reporting period. Furthermore, and coffee; coffee behaviours, pref- to remain relevant, innovative and the labour market was tight – there erences and trends; packaging sus- competitive. were 700,000 more jobs than avail- tainability challenges; RTD coffee; Several presentations focused able labour. roaster emissions and regulations; on coffee prices. In “The Cure for Clemons said, “Personal consump- as well as a preview of the NCA’s Low Prices,” Steve Mathews, head of tion is the gift that keeps on giving,” annual National Coffee Data Trends strategy, and Eric Moore, research stressing that “as long as the labour 2020. The convention also featured analyst at Gro Intelligence, dis- and housing markets remain rela- its second science fair and popular cussed the slump in coffee prices tively healthy, the fundamentals of Cupping for All Levels session. and the turnaround in the fourth the economic cycle remain intact. Conversations in and around the quarter of 2019. “However, the coronavirus poses convention as well as at network- Carlos Mera, senior commodity evolving risks to economic activity… ing events and parties, centered analyst at Rabobank, in his pres- The effort to contain the spread of on the growing Covid-19 epidemic entation, “Jittery Coffee Prices: Sup- Covid-19 in China will likely cost and what industry events would be ply, Demand and Other Factors,” several percentage points of eco- postponed or cancelled as only the discussed 2019 prices, crops and nomic growth in that country in the Natural Products West Expo had exports as well as a 2020 outlook. first quarter, with lingering effects been cancelled at the time of the He noted that an off-cycle of low- into the second quarter. NCA Convention. er-than-normal quality was harvest- The shortness and tightness of ed in Brazil 2019, resulting in higher global supply chains implies that Vanessa L Facenda

6 TEA & COFFEE TRADE JOURNAL | www. teaandcoffee.net April 2020

P.06-07,09 N&N√.indd 6 24/03/2020 14:27 Vanessa L Facenda

NEW & NOTABLE

Covid-19 Sparks Quarantine of FSMA Rules The Food and Drug Administra- so, the importer must secure a haz- tion (FDA) of the United States ard analysis from each supplier and, is suspending some basic Food where warranted by risk level, con- Safety Modernization Act (FSMA) duct verification activities to ensure regulations during the Covid-19 the supplier has applied the proper pandemic. preventive controls. Again, where In a new guidance document, the the hazard poses a serious health FDA recommends a temporary halt risk, the verification activity must be such as sampling and testing or re- to enforcement of on-site audit re- an annual on-site audit. viewing relevant food safety plans. quirements for FSVP (Foreign Sup- Under the new guidance, the FDA The manufacturer or importer must plier Verification Program) import- will not require a manufacturer or amend its supply-chain program or ers and manufacturing facilities. FSVP importer to conduct an on- FSVP to incorporate the alternative Essentially, the guidance accommo- site audit, otherwise indicated as activity or activities selected. dates the conflict between on-site the appropriate verification activity The guidance cautions that man- audit mandates and recent corona- for an approved supplier, under the ufacturers and importers should virus-related travel restrictions. following circumstances: resume on-site audits within a rea- The enforcement suspension • The supplier to be audited is in a sonable period of time after it again impacts some FSMA major tenets: region or country covered by a gov- becomes practicable to do so. The Good Manufacturing Practices, Haz- ernment travel restriction or travel FDA also advises that manufactur- ard Analysis and Risk-Based Preven- advisory related to Covid-19; ers and importers re-edit their food tive Controls for manufacturers of • Given a government travel restric- safety plans or FSVPs to reflect their human food and animal food; and tion or travel advisory, it is tempo- return to on-site audits. the FSVP for importers. Specifically, rarily impracticable to conduct an The enforcement suspension re- the FDA has temporarily suspended audit of the supplier or to engage a mains in effect indefinitely. Howev- the need to conduct an on-site audit qualified auditor in the impacted re- er, the guidance promises that the to verify suppliers’ compliance with gion or country to conduct one, and; FDA will provide timely notice of US food safety standards. • The manufacturer or importer any withdrawal of the policy. Under FSMA, manufacturers must temporarily selects an alternative Joseph F DeRupo conduct a written supply chain pro- verification activity or activities, gram, approve suppliers of raw ma- terials, and verify those suppliers’ The UK Government Introduces Plastic Packaging Tax preventive controls against iden- As part of the ’s that the tax “will increase the use of tified hazards. The manufacturer Budget 2020, the government has recycled plastic in packaging by 40 must apply verification activities to announced the introduction of a percent – equal to carbon savings of each supplier before using the raw tax on plastic packaging containing nearly 200,000 tonnes.” material and periodically thereaf- less than 30 percent recycled con- Elsewhere, the Treasury an- ter. Verification activities include an tent. The tax will come into force in nounced £700,000 to develop IT on-site audit, sampling and testing, April 2022 and will be set at £200 capability to administer the future and a review of food safety records. per tonne. Extended Producer Responsibility Where the hazard poses a serious Chancellor Rishi Sunak has stated scheme for packaging. risk of adverse health consequenc- The chancellor also es, the verification activity must be unveiled plans to remove an on-site audit that is repeated the tax relief on ‘polluting’ annually. red diesel – meaning an For importers, FSMA requires an increase in costs for many FSVP that provides assurances that using heavy machinery in the supplier’s food safety practices the waste and recycling measure up to US standards. To do sector. ∆

International Logistics • Customs Brokerage • Freight Forwarding • Highway Transport • Container Drayage • Warehousing • Weighing • Sampling • Reconditioning

April 2020 www. teaandcoffee.net | TEA & COFFEE TRADE JOURNAL 7

P.06-07,09 N&N√.indd 7 24/03/2020 14:27 TTG 60 Out of the box roasting

Easy to operate, easy to customize. Designed to respond to small scale industrial roasters, the TTG 60 is meant for those who don’t want to give up the pleasure of manually roasting their own coff ee. Easy to use, reliable and cost-eff ective, it off ers fully personalisation of the roasting profi les. Equipped with the latest version of Petroncini’s MAESTRO software, the TTG 60 allows the roastmaster to manage beans temperature, drum rotation speed and air-to-bean ratio therefore optimizing convection and conduction roasting methods.

www.ima.it

P.08-GIMA.indd 1 24/03/2020 10:12 IMA_Petroncini_ADV_T&CTJ_210x295-Mar2020.indd 1 24/03/20 09:31 NEW & NOTABLE

Japanese Gourmet Tea Selection Awards the Winners in Paris The Japanese Gourmet Tea Selec- tion award ceremony took place 27 January at Hotel Ritz in Paris, with Ambassador Junichi Ihara congratulating the proud gold med- al winning ea producers. Their 13 teas had been selected as the best (Top) Award win- among 129 samples submitted, ning producers and jury members after going through several apprais- with Japanese als and tasting sessions. Ambassador Ambassador Ihara recalled the Junichi Ihara. importance of the ancient Japanese (Bottom) The tea traditions and culture. He un- Ambassador with Gyokuro Gold derlined the outstanding quality of Medal winner and the Japanese premium teas and the mitted in line with the recent trends jury president. government’s support to promote towards building up the single ori- these cups in markets with high cu- gin/estate tea concept, prevailing in linary expectations, like France and China since time immemorial and . An ancient tea-producing prominently enshrined in the Eu- country with a world-famous tea ropean agri-food market. This new ceremony that originates from the approach was introduced in Buddhist monks and the Shogun during the early 2000s and was court, Japan ranks as the world’s translated into the Europe-Japan tenth leading tea producer, with tea Trade Agreement (EJTA) that was production of 79,000 metric tonnes signed in July 2018 and began in (mt) in 2018. February 2019. new trends. They come in particular Considering imports and exports The Japanese Government intro- from the Kanto region, Saitama Pre- in the home market, consumption duced the Protected Geographical In- fecture, Sayama city, from Kyoto Pre- amounts to 105,300 mt. With lim- dication (PGI) concept in 2015, which fecture, Uji City, and from other ter- ited land area and great thirst for is an added-value approach that roir tea regions located on Kyushu good cups, Japan’s tea market is un- differs from the standard Japanese Island, namely Miyazaki, Kagoshima, der pressure with high labour costs, practice of blending most tea at Fukuoka, Yamé and Nagasaki. urbanisation encroaching arable wholesale level. Therefore, it’s not surprising that soils and the ageing of the rural Following up this new possibil- the thirteen Gold Awards were population, who retain the know- ity for creating premium product shared out between four matcha how for making fine teas. profiles, some of the producers of teas from Kyoto, Uji, one Gyokuro Awareness is growing about the Gyokuro, the exclusive premium tea from Fukuoka, Yamé, five Sen- need to preserve this highly reput- shaded tea also called Jade Dew in cha teas from Myazaki, Kagoshima ed heritage production and to at- the West, have filed submissions. and Saitama, one Bihakko cha from tract knowledgeable consumers in The “truly traditional Gyokuro,” Saitama and two Tamaryokucha Western countries. Therefore, and which is produced in Kyushu, Fuku- from Nagasaki and Saitama. to enhance exports of gourmet teas oka, Yamé was approved as the first The output of such terroir premi- from Japan, new promotion strate- PGI tea in Japan in 2016 and has um leaf teas remains limited, which gies now focus directly on consum- as such been listed in the relevant increases their attractiveness as er perception and cup appraisal, as EJTA Annex, together with 89 other “must have” and stimulates demand. well as pairing gourmet food with food items, such as Kobe and Hok- This new trend has become instru- gourmet teas. kaido beef from Hyogo Prefecture. mental for enhancing the premium There were previous promotional This single origin concept has profile and specialty tea image of events in France in 2016, 2017 and generated an innovative and fully Japanese teas. It also paves the way 2018, to enhance knowledgeable transparent labelling model, stating towards more organic production consumer perception for the culi- the growing area, the process/type and makes a valuable contribution nary quality of these cups. For the of tea, the date of the leaf picking to increased exports to the Western present competition four of the jury and the botanical cultivar. Such markets. members belong to the fine food mostly small volume and premi- This year’s Japanese Gourmet Tea and fine wine side, with another four um quality harvests have been de- Selection was a memorable event jury members being long-standing signed with a focus on the export that will hopefully lead to favoura- tea experts, with great knowledge market and there are now several ble follow up in the French market. about teas from Japan. tea producers in the smaller tea The 129 tea samples were sub- areas in Japan who work along the Barbara Dufrêne

April 2020 www. teaandcoffee.net | TEA & COFFEE TRADE JOURNAL 9

P.06-07,09 N&N√.indd 9 24/03/2020 14:27

FACTS, FIGURES & FINDINGS

Coffee Consumption & Spending Remains Strong in the US The outlook for coffee consumption habits in the US in 2020 is positive as consumption and spending remains high.

he National Coffee Asso- consumption per capita has been younger consumers) embracing ciation’s (NCA) webinar, US declining at , it has been cold brew and nitro cold brew TCoffee Outlook 2020, which rising in the foodservice chan- coffee as well as other special- took place in January, revealed nel. However, RTD coffee and ty coffee beverages (eg, espres- that coffee consumption remains coffee shop spending outpaces so-blended drinks). healthy in the United States. retail coffee spending in terms The presentation was conduct- The US is the world’s largest hot of growth. ed prior to the Covid-19 pandem- coffee market, accounting for Spending on coffee is on the ic, and yet, as graph on the left 16 percent of worldwide retail rise as incomes increase and are shows, Euromonitor predicted sales, excluding ready-to-drink set to continue rising. Euromon- that coffee would likely be able (RTD) coffee, per Euromonitor itor reported that in 2019, the to ride out a recession. International, which provided average American spent approxi- the statistics and data used in mately USD $137 on coffee. The US is the World’s Largest Hot Coffee Market the webinar. Premiumisation is the driving In 2019, the US accounted for 16 percent of worldwide retail sales of coffee (not including RTD). According to Euromonitor, the force of coffee growth in the average American drank 340 US with more and more coffee cups of coffee in 2019. Although drinkers (but heavily skewed to

US Coffee Consumption by Cup in 2019 • The average American drank 340 cups of coffee in 2019. • Consumption per capita has been declining at retail but rising in foodservice. US Coffee Spending in 2019 • The average American spent approximately USD $137 on coffee in 2019. • RTD coffee and coffee shop spending outpaces retail coffee spending in terms of growth.

Source for all graphs: Euromonitor International

April 2020 www. teaandcoffee.net | TEA & COFFEE TRADE JOURNAL 11

P.11 FFF√.indd 11 24/03/2020 15:39 CALENDAR OF EVENTS

APRIL 2020 National Restaurant Association (NRA) Show POSTPONED SHOWS Moscow Coffee Festival* 16 – 19 DUE TO COVID-19 17 – 19 Chicago, Illinois Hotelex Shanghai Moscow, Russia www.nationalrestaurantshow.com 29 March – 1 April www.moscowcoffeefestival.com Shanghai, China European Coffee, Tea & Soft BevTech 2020* Drinks Festival www.en.hotelex.cn New dates: TBA 20 – 22 19 – 20 San Diego, California London, England Natural Products Expo West www.bevtech.org www.european- 4 – 6 March coffee-tea-soft-drinks-expo.com Anaheim, California Re:co Symposium* www.expowest.com 21 – 23 China Xiamen International New dates TBA in April Portland, Oregon Tea Fair London Coffee Festival www.recosymposium.org 21 – 25 2 – 5 April Specialty Coffee Association Xiamen, China London, England (SCA) Expo* www.teafair.com.cn/en www.londoncoffeefestival.com 23 – 26 Private Label Manufacturer’s New dates: Late July 2020 Portland, Oregon Association (PLMA) World of www.sca.coffee Private Label Show Melbourne International Coffee Expo (MICE) 26 – 27 126th Session of the 4 – 7 May International Coffee Council Amsterdam, Melbourne, & other International Coffee www.plmainternational.com Organisation (ICO) bodies* www.internationalcoffeeexpo.com Vietnam International Café New dates: 3-6 November 2020 27 – 1 May Show London, England Interpack 28 – 30 www.ico.org 7 – 13 Ho Chi Minh City, Vietnam Düsseldorf, Germany www.cafeshow.com.vn MAY 2020 www.interpack.com New dates: 25 February - 03 March Toronto Coffee & Tea Expo JUNE 2020 2021 2 – 3 28th ASIC Conference World Tea Expo Toronto, Ontario 22 – 25 8 – 11 www.torontocoffeeandtea.com Montpellier, France Denver, Colorado The National Automatic www.alphavisa.com/asic/2020/ worldteaexpo.com Merchandising Association registration.php New dates: 15 – 18 October 2020 (NAMA)Show Coffee Fest Chicago 6 – 8 SCA World of Coffee 26 – 28 Nashville, Tennessee 18 – 20 Chicago, Illinois www.namanow.org Warsaw, Poland www.coffeefest.com www.worldofcoffee.org *Still scheduled to take place New dates: 15-17 October as of this issue’s printing deadline

* For products certiied by by

Our certiications: ECO product

Rubén Gandía e Hijos S.L P.O. Box, 0312 - 03801 Alcoy - , +34 965 524 150 [email protected] | www.rubengandia.com

12 TEA & COFFEE TRADE JOURNAL | www. teaandcoffee.net April 2020

P.12 CALENDAR√.indd 12 23/03/2020 17:29 COMMITED TO PROVIDING OUR CUSTOMERS WITH SUPERIOR COFFEE GRINDING, CONVEYING & SYSTEM SOLUTIONS

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P.13- MPE.indd 1 19/03/2020 12:03 ON-PREMISE SUSTAINABILITY

Larry’s Coffee built a roasting facility that is as close to net zero as possible. Setting a Standard for a Sustainable Café T&CTJ is launching a two-part series Experience focusing on sustainable initiatives taking place in cafés across North America and Europe. Part one examines sustainability ustainability is far from a new conversation efforts in several chain and independent for the coffee industry. However, the café experience in the United States adds a coffeehouses in Canada and the US. Snew dimension to this challenge as companies By Anne-Marie Hardie strive to reduce their carbon footprint while responding to the needs of consumers. Convenience remains the primary driver for Beyond the Price Conversation consumers with drive-thrus, mobile apps, A conversation about sustainability cannot be and on-the-go packaging responding to their made without talking about the product, and needs. There are several barriers, including the people who produced it. “It can’t just be lack of infrastructure, shifting consumer a conversation about price,” stressed Thaleon behaviours, employee engagement and cost Tremain, CEO, Pachamama Coffee Cooperative. that are preventing sustainable actions from “If you want to work with farmers, get them in being adopted. Despite these challenges, the the board room and provide them with some coffee industry is persevering to find solutions. skin in the game – make them owners.”

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Based in Sacramento, California, goal of defining a higher standard of partnership Pachamama is a unique enterprise that is 100 and fairness, Larry’s Coffee, based in Raleigh, percent owned by the coffee producers in five North Carolina, has integrated sustainability regions: Peru, Nicaragua, Mexico, Guatemala, from the ground up, creating a roasting facility and Ethiopia. The five delegates each represent that is as close to net-zero as possible. “Our a cooperative that is mainly comprised of small- founder, Larry Larson, designed the building to scale farmers. “Each of these organisations has maximize natural lighting, reducing heating and a general manager or president that serves cooling, and cut down on the use of electricity,” on the board of Pachamama,” said Tremain. said Katie Payne, Helm support representative The five directors, one from each of the and sustainability coordinator. “There were countries, owns and operates Pachamama roadblocks along the way, but he wasn’t going Coffee Cooperative, including the three cafés. to stop until he found someone that could “Typically, producers remain at the level implement what he was looking for.” of raw commodity – and as a commodity A certified B-corporation, the roastery producer they have very little power,” shared installed a clearstory, a higher portion of the Tremain. “These producing countries identified building that contains windows, bringing more this barrier and actively sought out a way natural light and fresh air into the building. to move forward in the supply chain.” The Solar collectors are used to heat the radiant company began as a wholesale coffee company flooring while a biodiesel pump helps reduce in 2006, extending its business into cafés as gasoline use. Insulation, zone heating and they recognised the critical role that consumers reflective flooring also help reduce the overall played in purchasing their products. The farmers energy consumption in the facility. To minimize are fully invested in this process, determining water waste, dual flush toilets and two rainwater where their profits should be allocated. harvesting tanks were installed, providing “It’s been great for the farmers to be able to rainwater for the washrooms. build that distribution, giving them the power The company also has an on-site vermiculture to connect with the consumers directly,” said bin, beehives and a vegetable garden with Tremain. “It’s a great way to help farmers to food for their employees to take home to eat. help themselves.” The key to implementing this Sustainability, for Larry’s Coffee, is seen as type of model successfully is fostering strong a journey where the company is continually Setting a Standard for relationships with the producers. “We often talk evolving and adapting its processes. One about empowering the farmers, and the critical example of this is converting its biodegradable aspect of this is providing them with power bags back to a plastic one in 2014 after learning – give them a vote, put them on the board of about the methane gas that was released when a Sustainable Café directors, and give them stock options.” the bag biodegrades. Today, the company continues to search for a more sustainable Designing the Infrastructure packaging alternative. One of the founding members of Cooperative One of the biggest challenges in the café Experience Coffees, a group of independent coffee roasters experience is reducing the amount of waste. importing coffee directly from farmers with the “One thing that we are consciously aware of Pachamama Coffee Coop- erative, which consists mainly of smallholder farmers, owns and operates three cafés. ∆ Image courtesy of Pachamama Coffee Cooperative courtesy of Pachamama Image

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Brooklyn-based Partners Coffee bags were once compostable but realised that was not the most sus- tainable option in New York Image courtesy of Kathryn Seldon Image

and hyper thoughtful about is our carbon odour from the roaster. footprint,” said Allie Caran, director of Changing the habits of consumers can be an education at Partners Coffee, based in Brooklyn, extremely challenging battle. So, when Partners New York. “We understand that the nature of looked at reducing the amount of waste in the our business, being both a roaster and café, is café, it sought out solutions that could make that it tends to have an enormous footprint.” reusable cups more desirable. The process began with switching to reusable containers Challenges and Barriers for its beverages and making ceramic and Before its re-branding, Partners’ coffee bags glassware the default option for customers. “If were compostable, which it had thought was a business isn’t making the thoughtful steps the most sustainable solution. However, further to ease this into everybody’s routine,” shared investigation revealed that this alternative was Caran, “then it’s hard for the consumer to not conducive to the New York community. change their routine. A lot of the responsibility “I learned that composting in New York is for sustainability truly lies with the business.” hard to do,” said Caran. “It is rarely picked up regularly.” Adopting a Sustainable Practice Partners Coffee came across several San Francisco, California-based Philz Coffee roadblocks with waste diversion, resulting in has also taken a detailed look at how it can choosing a process that was simple for its reduce the number of materials that are sent wholesale and retail consumers to adopt. For the to landfill. Its process began converting new bags, the company worked with zero-waste all products, cups, straws, utensils, to fully manufacturer Savor Brands, based in Honolulu compostable versions and piloting reusable Hawaii, to choose a recyclable alternative mugs in four of its locations. However, the that could be re-purposed by TerraCycle. The company soon discovered that diverting waste used bags are returned, collected and taken to a compost bin was not as simple as they first to TerraCycle, where they are shredded and thought. “One of the huge challenges that we’ve converted into a variety of usable materials. been faced with is proper waste diversion,” said For Partners Coffee, sustainability includes Andi Trindle Mersch, director of coffee, tea looking at the entire process and seeking out and sustainability, Philz Coffee. “Theoretically, the best alternative. This includes areas where we have all three bins, recycling, compost, and materials can be re-purposed or processes waste, at each of the facilities, but when we that can be restructured in order to reduce rolled out the new compostable products, we the amount of waste. On the roasting and realised that we needed to provide training on production side, sustainable measures were the proper diversion.” increased simply by being more aware of the Space became a significant obstacle as the challenges and barriers. company looked for places that would fit all “We thought about how we, as an three bins, recycling, waste, and compost, organisation, can be more sustainable. This making it easier for the consumer. In cases included looking at a variety of measures where this was not possible, it added additional including optimising the batch size, so that signage to help coach consumers on taking the we not only control what it is in the cup right waste action steps. Another barrier that it (by choosing sustainably produced coffee) but was confronted with was locating the service overall usage,” said Caran. An afterburner is providers for their waste diversion. “One of our also used to help break down the smoke and stores in Chicago was told that composting was

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not available, but they were proactive and went The two-part Sustainability in Cafés series out and found a service provider that would was scheduled to coincide with the SCA shows: compost,” she said. Expo (Portland, Oregon, April) and World of Throughout the process, the company Coffee (Warsaw, Poland, June). Due to the discovered that the best method to reduce waste Covid-19 pandemic, WOC has been postponed was not to create it all. In addition to offering and Expo is trying to postpone but the series reusable mugs in their location, Philz Coffee is will run in the scheduled issues. currently investigating the concept of circular cups, and how this type of system could be Anne-Marie Hardie is a freelance writer, professor and speaker based integrated into its facilities. The circular mug in Barrie, Ontario. Contact her at: [email protected]. programs provide a reusable mug to the client, which they can take home and drop off at either a café or designated kiosk after use. “One of Covid-19 Disrupts the reasons people don’t use reusable mugs is Sustainability Efforts that they forget them or don’t wash them,” said On 18 February 2020, the Next Gen Trindle Mersch. “It would be revolutionary if Consortium, a company committed to the coffee industry started using these mugs.” reducing single-use food packaging, The broader goal for Philz Coffee is to seek awarded CupClub and Muuse to pilot out ways to both reduce waste, while also finding its reusable cup systems in a cluster of ways not to create it in the first place. “We local cafés across Palo Alto, California. have a group of interns at Stanford University Industry leaders, Starbucks Coffee looking at how to integrate renewable energy in and McDonald’s Corporation, guided this conversation our store,” said Trindle Mersch. “We are trying helping institute this ground-breaking program. It was an to get the foundation work done in a lot of areas announcement that addressed some of the key barriers to using reusable cups. looking at the resources that need to be used However, just two weeks later, fear of Covid-19 and how it to make the shift.” It is about adopting best is being transmitted stopped this pilot program and other practices, including looking at the materials, reusable cup programs in its tracks. On 4 March, Starbucks equipment, suppliers, water and electricity use, announced that its cafés would no longer be accepting and then integrating the processes that will reusable cups in any of their North American locations. have the most positive impact. Canada-based and temporarily The most effective sustainability programs halted their reusable cup program the following day. are ones where every individual in the café, To date several coffee companies, including Dunkin Donuts, from the suppliers to the end consumer, is Intelligentsia Coffee, McDonald’s Canada and Peet’s Coffee, engaged in the process. It is a change that have temporarily halted reusable cups in an attempt to stop requires every individual in the company to this virus in its tracks. Blue Bottle, one of the leaders in the identify areas of risk, whether economic, social, circular cup program, has temporarily suspended personal cup and public cuppings at all its cafés. or environmental, and recommend solutions Most companies have also removed all items from their that can help resolve these challenges. condiment bar – milk, sugar, spoons and lids – and placed them behind the counter. All companies are still honouring In its Davis, the personal cup discounts to any customers who bring California their cup into the cafés. location, As of 14 March, Second Cup announced that cash will no Philz Coffee longer be accepted in any of its cafés, only debit, credit, encourages customers gift cards and mobile payments will be accepted. Further to bring to discontinuing the use of personal mugs or travel mugs, in ceramic Second Cup has now extended this policy to include all mugs, which ceramic mugs, dishware and cutlery. the café will These programs, some of wash and store for which have been in place for over them. a decade, have been ceased in order to reduce any potential contamination through saliva droplets. The challenge is how receptive consumers and companies will be to relaunch these programs once the fear of Covid-19 has abated. Image courtesy of Vanessa L Facenda courtesy of Vanessa Image

April 2020 www. teaandcoffee.net | TEA & COFFEE TRADE JOURNAL 17

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Principles of Product Development

New products can attract new customers to a business, raise a brand’s profile and increase profitability. To successfully launch a product and mitigate business risks, following the established principles of research, development, testing is key. By Spencer Turer Image courtesy of Peet’s Coffee courtesy of Peet’s Image

18 TEA & COFFEE TRADE JOURNAL | www. teaandcoffee.net April 2020

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ne of the most notorious questions asked project stakeholders, and should all be included to green coffee buyers and is, in the project launch. Keeping the stakeholders “What is the best coffee in the world?” informed and up to date on the project’s progress OConsumers sure want to know. The answer is will help insure accurate and timely contributions. basic – it’s the one that sells! Esoteric, exotic Companies that have recognised technical and innovative products that do not sell weigh abilities and product sophistication often conduct heavily on a company’s financial bottom line and product development projects with their own lock-up valuable resources in inventory. Product staff. Not all companies have all functional areas development will help you create the best coffee represented individually within their organisation, for your business. forcing some departments to conduct multiple Product development can be as complicated aspects of the tactical project. Often, outside or as basic as each company determines. An coffee consultants are commissioned to lead exceedingly basic approach to product development product development projects based on their and sales opportunities may be missed with an history of success, specific technical expertise, imperfect coffee that does not meet the wants and and the ability to efficiently lead the project needs of your customers. An overly complicated without depleting internal resources which can be process may not be cost effective, can be time critical to keeping the project on time, on target, consuming, and companies may experience and on budget. Brady added, “Project management “paralysis by analysis” by being overburdened is facilitated best when the entire team is aware of with research data and insight statistics that leave the role they each play. And what role the others the development direction for the coffee unclear. play, while sharing a common goal.” Understanding the basic principles of product development influences functional strategy and The Importance of Research tactical action. There are four primary activities Research is the beginning and can be separated to complete when fulfilling product development into three distinct topics: product, manufacturing projects; research, development, testing, and and consumer. It is critical to understand why launch. Concluding each project in succession the project was initiated and what the intended helps to establish building blocks that ensure goal is. Product development projects may be success of the project. to optimize an existing product or to launch As with any multi-functional process, a new product. The goal may be quality coordinating with all the internal stakeholders at improvement, menu expansion, cost reduction, the start of the project will help align project scope increasing manufacturing efficiency, mitigating and goals. Not everyone will have an active role supply challenges/disruptions, incorporating in the project; however, most functional groups certifications, or to include social or gender within a company will be called upon to contribute. programs in the supply chain. “A vision along with a clear understanding of Product research begins with a thorough production processes and capabilities affords understanding of the current supply chain; the product a balanced and full spectrum of specifically, the capabilities and competencies input and possibility,” said Jim Brady, director of current and supplemental suppliers who may of Roasting at Westrock Coffee Roasters, based provide know-how. Unless there is excess inventory in Little Rock, Arkansas. Finance, operations/ not yet allocated to production, all green coffee manufacturing, sales, marketing, sourcing, quality research should consider new coffee purchases. ∆ control and product development will be the Knowing the expected product launch schedule is

When developing a coffee product, items must be formulated, eval- uated and refor- mulated until the desired product is determined. Image courtesy of Counter Culture courtesy of Counter Image

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necessary when researching and identifying green Employee coffee availability at the expected quality and training is vital to any futures prices relative to harvest cycles. product Manufacturing research to know the current launch so capacity and capabilities for roasting, grinding the details and packaging is relatively straightforward. If of the new product are the product direction includes new technology fully under- or processing capabilities, comprehensive due stood. diligence as early as possible will greatly help with the decision process. Projects that require segregated inventory for green coffee that will not be cross utilised by other products should be carefully studied to consider warehouse space, inventory controls and financial capacity. Consumer research, also called consumer insight, is often overlooked but is critical to the success of the product development project. In short, product success is greatly increased when the potential customers are includes in

the research, and when decisions are not made Korman courtesy of Carolina Image only using internal employees. Investigating the opinions of those who will ultimately make during the research phase. For example, is cost purchase decisions, knowing their preferences for reduction possible without affecting flavour? Or, flavour profiles and price elasticity will contribute will additional menu options increase revenue to a successful product launch. Purchase intent and profitability? Product developers will then inquiries will help determine if a new product will create a hypothesis, ie, an intellectual opinion attract new consumers for incremental revenue or for the result of the project to establish a path simply transition existing consumers from one for development. Often multiple hypotheses are product to another. considered for complex projects or to avoid bias and prejudice. Before product testing occurs, Development Begins with the hypothesis is expanded to include functional Experimentation details for green coffee sourcing, cost of goods, Development in the laboratory is a series of trials blending, roast development and other factors. following scientific method. The formulation of The logical consequences of the plan must be the question should have already been considered considered to verify the hypothesis and confirm or It is essential to keep detailed records of the laboratory development process. Image courtesy of Julia Luckett Photography courtesy of Julia Luckett Image

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reject the plan. For example, product development intersect. Coffee samples are requested, supply hypothesis must be challenged regarding coffees chain details are verified, processing trials occur, price, quality and availability, and the capabilities and cupping and tasting occur. Internal testing is of manufacturing. A single origin coffee product conducted to evaluate the coffee versus the goals launch should not be considered when green and direction determined in the research phase. coffee is out of harvest and not fresh. Furthermore, Most often, benchtop testing is conducted with a new product that has little to no discernable green coffee type samples or current availability, difference from existing products will most likely which may not be the same quality as the coffee not increase revenue. Products requiring specific available at the time of product launch. certifications pose complex challenges when Coffee products are formulated, evaluated the project hypothesis is verified; will the cost and reformulated until the desired product is of goods, coffee quality, availability, and the determined. With each formulation, detailed reliability of the supply chain meet the needs of analysis of process controls, physical attributes, the new merchandise? and sensory profiles are recorded to ensure an “Not all their experiments work,” said Kevin exact replication is possible. Considerations in Kuyers, president of Theta Ridge Coffee, based in the benchtop development include consistent South Bend, Indiana, who adds his experience in sourcing, manufacturing capabilities, and other product development with coffee farmers working business factors determined in the research phase. to develop a low caffeine plant. “It took 12 years Kuyers noted that “it is important to ensure that to get it to where they wanted it to be. It was product is sustainable, especially for the farms and great coffee and started selling well. They started companies that are looking into developing a new planting larger fields to produce more, but over the product,” specifically, social and environmental next few years the coffee plant mutated back to its sustainability as well as maintaining the coffee’s original form and they could not keep the caffeine flavour from harvest to harvest. content low.” Once the development process approves a ∆ Benchtop testing is where coffee art and science potential new product through internal testing

The NEXT GENERATION

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potential success criterion may specify that at least 80 percent of current customers prefer the optimised blend over the existing product. Consumer testing will help identify if the product development will generate incremental sales with existing consumers or attract new customers to the business. Potential new customers may be asked to rate the product in development versus their current preferred product to determine if they would switch. Consumer product testing can also be used to evaluate the success of advertising, packaging variations, pricing or retail merchandising, and beverage production.

Launching the Product Only after the success criteria is achieved should a product be launched, since meeting the established success criteria is the best indication that the product will be successful. Using the information learned during the product development testing phase will help ensure a successful product launch. Knowing A key step it must be validated through production trials. what messages in merchandising will resonate in successful Success in the laboratory does not always emulate with customers helps increase the effectiveness product devel- opment is the coffee’s finished product attributes realized of a costly advertising campaign. The placement knowing what in larger capacity production equipment. Having of advertising material to promote the product your customers detailed records of the laboratory development launch is critical; locations will vary if the goal want. process will greatly assist in adjusting the process is to market to existing customers or to attract controls and specifications to achieve a similar new customers. Employee training is vital to any result. Coffee analysis during ramp-up from product launch, and providing a comprehensive benchtop development to full manufacturing is program for sales staff, baristas and customer critical. Finished product flavour profiles need to service representative to understand the details be validated in perspective brewing methods to of the new product and why it was developed. document attributes for replication. Communicating the features, advantages and “Having a production team with experience benefits of the new product will help ensure in multiple platforms can dramatically improve purchase intent is transitioned to actual sales. the success of the project. Education and training New products can attract new customers to exposure can be difficult to quantify in its value but your business, increase profitability, enhance is easily identified when applied to a situation that operational efficiency, and impact consumer yields a result with a minimalised development satisfaction. When done right, following the cost as a result of such education,” shared Brady established principles of research, development, from personal experience. testing and launch the business risks are reduced. Product development testing involves external Knowing what your customers want and are analysis to ensure consumer acceptability. The willing to spend helps guide your process to product should perform as the initial research achieve success. concluded. Consumer testing may be complicated and is often costly when considering different opinions and purchase intents over various market Spencer Turer is vice president of Coffee segments and geographic locations. Including Enterprises in Hinesburg, Vermont. He is a founding member of the Roasters Guild, a potential or target customers in the product testing Licensed Q grader, and received the Specialty will provide critical data not able to be acquired Coffee Association of America (SCAA, now SCA) through internal trials or by only including existing “Outstanding Contribution to the Association customers. Before any testing occurs, detailed Award.” Turer is an active volunteer for the success criteria should be determined and agreed SCA, National Coffee Association USA, and upon, specifically the statistical results required International Women’s Coffee Alliance. to proceed to product launch. For example, a

22 TEA & COFFEE TRADE JOURNAL | www. teaandcoffee.net April 2020

P.18-22 F2 PRINCIPLES OF PD√.indd 22 24/03/2020 09:44 Tailor-made technology, driven by innovation

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P.23- BRAMBATI.indd 1 18/03/2020 11:52 NITRO/COLD BREW COFFEE

Cold Brew Coffee Re-Ignites the Clamour for Caffeine

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ith the number of coffee drinkers No longer a trend or fad, the proliferating, consumers are making a popularity of cold brew and rapid shift to gourmet brews. The coffee nitro cold brew coffee continues Wlandscape is witnessing booming sales among young coffee aficionados, with cold brew coffee becoming to surge both on-premise and the drink of choice. Cold brew coffee is evolving as a in ready-to-drink form. dynamic new entrant as it is not akin to the run-of-the mill . Simply put, it is made from coffee By Neha Chaturvedi beans that have been steeped in water for at least 12 and up to 24 hours. As cold brew coffee offers a different flavour profile, it is becoming one of the hottest new offerings for coffee lovers. Flavour seems to be the top attribute for cold brew coffee’s soaring popularity. Consumers describe the concoction as rich and smooth and less acidic as compared to the traditional hot brew. As caffeine concentrations are higher in cold brew coffee because of longer steep times, consumers can reap the same benefits as derived from hotter versions of the brew but in smaller amounts. North America presently is topping the list for cold brew sales. Over the last one year, sales for cold brew coffee in North America have surpassed those of iced coffee accounting for 80 percent to 85 percent of the market, according to London-based global market research firm Fact.MR.

Nitro Cold Brew is Trending and How launched its first Nitro cold brew coffee – nitrogen-infused cold RTD Cold Brew Coffee line in March in the US. brew – is riding on the wave of profitability as it is emerging as a favourite among younger consumers. The nitrogen imparts coffee with a silky and smooth texture. Coffee experts state that flavour compounds undergo significant decomposition when they interact with oxygen from the environment. Nitrogen-infused cold brew, however, gets rid of any residual oxygen in the coffee, thus allowing the coffee to develop a naturally sweeter taste than . Nitro cold brew originated in the United States approximately five years ago and has quickly and indelibly made its entry into mainstream multinational coffee chains such as Starbucks. As nitro cold brew cans are populating retail shelves and featuring on menu cards of coffee chains, nitro cold brew coffee has become an inescapable trend. It has become one of the top orders in cafés. While the coffee market is abuzz with trends, ∆ Image courtesy of Starbucks Coffee courtesy of Starbucks Image the soaring popularity of nitro coffee

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comes as a surprise. This is because the beverage is not easy to make, requiring a complex assembly of filters, pipes, tubes, gas tanks, hoses and keg connectors. The cost incurred for installing a nitro program at a coffee shop could range anywhere between USD $1500 and $2000 (although costs have dropped in the last few years as the technology has improved), not to mention the additional expenses incurred in training baristas to use the equipment. From the customer’s viewpoint the price tag is steep too. An average cup of nitrogen cold brew coffee (around 10-12oz) ranges in price between $5.00 to $6.00, which is not cheap relative to hot brew variants. Yet, the nitrogen cold brew continues to fascinate consumers with its appeal. The first step to creating nitro cold brew is to similar to brewing regular cold brew coffee. The cold brew – a superior product to iced coffee – is further transformed by infusing it with nitrogen through a pressurized valve. This gives the coffee a satiny and velvety texture. While cold brewing heightens the sweetness of the coffee, the nitrogen infusion gives it a frothiness that is unbeatable. The result is a sweet and creamy beverage innovative labs and getting access to in-depth without additives, that not only entices consumers to knowledge on nitro dispensing equipment. drink more but also convinces them to unflinchingly Based in California, Alto Cold Brew believes that shell out top dollar for a cup of coffee. cold brew is the coffee of the future. The company has put a lot of emphasis on its specialised coffee How Brands are Innovating to filters for cold brew, which are currently being sold on Promulgate the Cold Brew Culture Amazon and give at-home consumers an efficacious Cold brew coffee innovation has witnessed a and easy alternative to the cumbersome coffee chain juggernaut in the last year with industry players process of cold brewing. teaming up to promote cold brews in a big way. In Enhanced Beverage Solutions has taken nitro- March 2020, BKON, Alto Cold Brew and Enhanced infused beverages to another level by incorporating Beverage Solutions partnered to organise a road show the technique not only in coffee but also in tea and (Above) Starbucks event that will take place throughout 2020. The event wine to impart them with a velvety, rich texture. The RTD Nitro Cold Brew is set to hit major cities across the US where attendees Coffee began roll- company is working closely with restaurants, bars and ing out in February. will learn simple yet innovative ways to enhance their cafés to help them infuse a variety of drinks. (Below) One Village cold brew programmes. Trieste, Italy-based illy launched its first line of Coffee partnered with This event is well-timed to enable smaller players BKON to introduce its ready-to-drink (RTD) cold brew coffee products in first canned cold brew to consolidate their position in the market. It will also US stores in March. The drink uses illy’s special blend line in May 2019. pave the way for cutting-edge brewing techniques, of 100 percent Arabica coffee, which is allowed to cold brew for 12 hours. illy went full force marketing the new cold brew line via social media promotion, advertising and sponsorship at sought after food and music festivals. Experts in the coffee landscape advise that manufacturers wanting to break from the pack must emphasise the importance of ‘clean indulgence,’ ie delivering cold brew coffee that is not only superior in taste but is also devoid of artificial ingredients. In February 2020, beverage giants PepsiCo and Starbucks launched a new RTD variant called the Starbucks Nitro Cold Brew. With this move the two companies have carved a niche for themselves in a high growth segment that delivers leading innovation

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to its consumers. Fact.MR reports that with the nitro cups that are sustainably sourced from paper that Union Hand-Roasted cold brew market growing at a staggering 40 percent has a special lining which is made from renewable Coffee launched a single-origin cold year-on-year [in the US], Starbucks has captured the materials and can easily be composted. brew concentrate in unassailable position of market leader in the RTD Astonishingly, the non-compostable straw or cup is 2019 for the food- coffee category with a whopping 80 percent share. not the planet’s biggest service channel enemy. Rather, in the UK. Packaging Innovations and Trends researchers purport The need for sustainability is ramping up the demand that dairy releases for recyclable and biodegradable drinking cups. For almost three times as instance, the KLIX Eco Cup claims to have a reduced much greenhouse environmental impact and is recycled the same way gases, a fact strongly as a standard A4 size piece of paper. Used in vending contested by the machines, this packaging is highly suitable for both dairy industry. Today, cold and hot coffee brews. there is the option to For those not wanting to give up on the convenience choose from a slew sipping cold brew coffee from a straw, Repurpose of non-dairy coffee makes compostable straws out of plant matter, which drinks or sip that easily degrade within 180 days at a composting milky from a facility. ceramic mug. Another option are stainless steel straws that are not only long lasting and durable but also affordable. With a silicon tip, they come in a pack of six and are Neha Chaturvedi is a market research writer and bent in shape to fit tall tumblers of cold brew. Plant- content strategist at London-based Fact.MR. based packaging company Vegware manufactures

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iko Coffee’s history dates back to 1801 when Leonardus Michielsen opened his When Miko Coffee discovered that foreign grocery shop in Antwerp, . One materials in its coffee beans were causing Mof the world’s oldest coffee roasters, the family-owned customers’ grinders to jam, the company company prides itself on providing the highest quality coffee beans and commercial coffee machines. invested in a Bühler Sortex optical sorter to Exporting to more than 40 countries, Miko help alleviate the problem. Coffee provides coffee beans and commercial coffee By Vanessa L Facenda machines and grinders to hotels, cafés, Michelin- starred restaurants, events and exhibition centers, golf All images courtesy of Miko Coffee clubs, hospitals and a wide range of retail businesses. With more than 600 employees, the company and manages coffee-service subsidiaries throughout Europe and in Australia. But Miko Coffee’s reputation for high quality was in jeopardy when customers began complaining about the presence of foreign materials in their coffee beans that were jamming and damaging their coffee grinders. “In late 2013, some customers contacted us because their coffee machines were becoming jammed by small sticks and other sort them ourselves to remove FM foreign materials (FM) in coffee beans we’d supplied,” before the beans can be roasted.” said Bart Laps, plant manager of Miko Coffee. Furthermore, “since they were our machines, when Investing in Its First Optical Sorter they were blocked, we would have to send technicians “Miko approached us and in 2014 we carried out to our customers’ facilities to remove sticks, clean the trials for them,” said John de Vor, sales director of Foreign material in machines and get them up and running again.” This Q-Process, the agent in the Benelux countries for green coffee beans created an additional time and cost burden for Miko Bühler Sortex. “They were impressed with the results can include small sticks, stones, plastic Coffee, while impacting its customers. and [purchased] a Sortex A optical sorter.” and glass. To alleviate the foreign materials problem, Miko The Sortex A range has been designed to help Coffee approached London, England-based Bühler processors overcome difficult sorting requirements. It Sortex for a solution in the form of an optical sorter. features advanced inspection technology that identifies “We chose Bühler for its reputation and they have a differences based on structural properties, enabling business unit dedicated to coffee processing,” said the sorter to simultaneously reject unwanted material Laps. “We visited their application centre in London of the same shape and colour as the coffee bean. and were impressed with their sorters and their Previously, Miko Coffee had used a machine to knowledge and experience.” sieve coffee beans before roasting, but its small mesh Foreign materials in green coffee beans, usually meant good coffee beans were being needlessly sorted Robusta but sometimes Arabica, can include small out, which affected yield. Using a larger mesh would sticks, stones and occasionally plastic and glass boost yield, but only remove larger foreign materials. because it is often dried on the ground. “When coffee Compounding the problem, wood has almost the same is dried on the ground, these small pieces can easily specific weight as green coffee and can therefore not become collected with the coffee beans,” said Laps, be removed by a de-stoner. explaining that users often pour whole bags of coffee Each day, Miko Coffee receives two truckloads into their machines, which can then become blocked of green coffee, amounting to approximately 8,000 if any small pieces are still present. He noted that this tonnes a year. About 50 tonnes of green coffee are was happening most frequently with green coffee sorted each day, with the Sortex A running for ten from Vietnam. hours. Every bean is sorted before it is blended and Miko also makes blends of coffee. “If just one roasted, which ensures higher-quality, cleaner coffee, batch from one supplier contains foreign materials – free from defects and foreign materials. even sticks that are 10mm or smaller – it can affect “Miko Coffee now uses a large-mesh sieve machine the whole blend,” explained Laps, adding that not all to remove larger foreign materials, before passing ∆ coffee is sorted before it leaves origin, “so we must them through the Sortex A. This leads to much less

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Caption

CASE STUDY: MIKO COFFEE

waste, but with far more foreign materials removed,” de Vor noted. “Miko Coffee has a capacity of 6000kg of green coffee beans per hour, with a final reject, after resort, of less than 0.1 percent, with a very high foreign materials concentration.” De Vor said that Miko Coffee’s sort is now more accurate, too, “because the Sortex A is able to differentiate between sticks and coffee beans that are the same colour. Quality and safety are key for Miko Coffee, which is why its entire production facility is BRC certified (Issue 8) – an internationally recognised mark of food safety and quality.” Miko Coffee uses the optical sorter when processing green coffee for all its brands, including Freehand Coffee, Grand Milano Coffee, Miko Coffee and Puro Fairtrade Coffee. Puro Fairtrade Coffee ensures that farmers receive a fair price for their beans. “On top of the guaranteed minimum price, farmers also receive a Fairtrade premium,” said Laps. “This premium is invested in the farmers’ community for schools, measure the amount of sticks and other foreign (Above) Foreign infrastructure and agricultural improvements.” materials in the coffee so we can control. We can now materials in green go to the trader and say how much FM was present coffee beans were For every cup of Puro coffee sold (2 percent of causing jams in Miko sales), a financial donation is made to World Land and renegotiate the price of the bean.” Coffee grinders. Trust. Laps said that with this money, WLT buys and With its business continuing to grow, Miko Coffee (Below) Miko Coffee protects critically endangered parts of the rainforest, is now looking to build a new factory to increase its brands adding that thus far, “an area equivalent to 65,000 capacity to approximately 10,000 tonnes per year (and football fields has been saved.” expandable to 20,000 tonnes per year). Vanessa L Facenda joined Tea & Coffee Trade Achieving ROI – and More Journal as editor in 2012. She may be reached at: The time and cost savings Miko Coffee has made [email protected]. since installing its Sortex A has helped to offset its investment costs, but the company received myriad added benefits, many of which were unexpected, including learning more about coffee. “Since we installed our sorter, customer complaints and technician calls have fallen by 95 percent,” Laps shared. “We have been able to reduce costs because we’re not sending technicians out to repair the machines as frequently.” He added that there is also much less waste. “Before, if we had 20 tonnes of coffee for example, 50-100kg of waste was thrown away. Now, we clean our coffee two times, which means the concentration of FM is much higher, resulting in lower waste of 20-30kg per truck, Laps said. Laps said that Miko can buy cheaper coffee but it’s far better quality because they are cleaning it themselves. “With the Sortex A, we are able to

April 2020 www. teaandcoffee.net | TEA & COFFEE TRADE JOURNAL 33

P.30-31, 33 F4 CASE STUDY√.indd 33 24/03/2020 10:25 LOGISTICS Can My Shipment Have Coronavirus?

y now perhaps you are suffering from With the coronavirus impacting all coronavirus overload, or you are sheltered in your house eagerly awaiting your April continents – except Antarctica – Bissue of Tea & Coffee Trade Journal. As concerned shippers want to know if their cargo as we all rightly are, it is human nature to drown can ‘contract the virus’, and in today’s media coverage where every story is if so, are they covered if it does? ‘breaking news.’ In pandemics like these, we always get the call from a diligent (and concerned) By Brett Anderhub shipper that its shipment has the virus, or rather “suffers” from the virus. Why does a global shipper turn to its commodity insurance broker with such a question? What does it even mean? The answer is more complex than it seems. First, can the coffee actually contract the virus? No. This is important because marine cargo insurance at its purest form focuses on physical loss or damage. So right away, if there is no physical loss or damage to the coffee coverage cannot be triggered. Next, it would be necessary to review any of the supplemental coverages the cargo policy might provide; think forwarding expenses for bankrupt lines. Any coverage found in these clauses would most likely be confined to uniquely manuscript verbiage for very specific events, and then often for additional consideration and sub-limited. Second, the sales contract requires delivery of ‘x’ tonnes during the month. Given the shortage of workers at the port and the shortage of containers to load, it simply will not be possible to make this delivery. The shipper claims that delay has caused it to miss the shipment. However, this concept is fraught with problems. How easy would it be for any mis-intentioned shipper to turn any shipment into an insurance sale for any of the myriad reasons a shipment can be delayed? For this very reason, delay is one of the few fundamental exclusions in both the American Institute Cargo Clauses and London Institute documents might be helpful in the performance Cargo Clauses, which are the backbone of any (or lack therein) of a contract, but again, what marine cargo insurance policy. physical loss has happened to the cargo to trigger Third, taking this one step further, perhaps delay an insurance claim? instead morphs into force majeure. Surely that will Furthermore, common law jurisdictions like do the trick. In fact, the China Council for the the United States and the United Kingdom look Promotion of International Trade is issuing force much differently upon force majeure than the majeure certificates in certain situations. Such Chinese courts. Fortunately, the Green Coffee

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to prominence directly following the tsunami that As far as cargo policies ravaged Japan. These are highly nuanced, however, are concerned, there is not and have been met with mixed emotions as the much coverage for “virus scope of perils is often too limited. infected” shipments One insurance area that has started to see losses mount are credit insurers. Generally, credit ‘ insurance claims could be triggered if lack of Association (GCA) rules have a specific provision supply/lack of sales, or investment income takes a for force majeure events. In short, the GCA allows prolonged hit, causing some companies to become the contract to be suspended temporarily and only insolvent. But even here, one should carefully read while the issue persists. ’ the policy to make sure there is not some kind of Fourth, some might even contend that delay “epidemic” exclusion. caused the coffee to spoil. This too, is a bit of These ever-present problems and disruptions a sticky wicket, which dances around another are why a merchant’s job can be so difficult, fundamental exclusion – namely inherent vice. In and why their presence in the supply chain and this situation, however, one simply needs to take international trade is so vital. a closer look at the actual loss to the coffee and Let’s just hope self-quarantines due to this virus more specifically, what the proximate cause of that do not grind trade to a halt. loss was.

So, as far as cargo policies are concerned, there is not much coverage for “virus infected” Brett Anderhub, CIC, CRM is senior vice presi- dent of Rekerdres & Sons, a global commod- shipments. ity insurer based in Dallas, Texas. Brett has a Emerging New Policies postgraduate diploma in Marine Insurance and is a member of the Green Coffee Association’s Some new policies have emerged lately; in Logistics Committee and a member of T&CTJ’s essence, supply chain insurance or contingent editorial advisory board. business income policies. These coverages came

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Brewing Good Cups with Varying Tea Types

Good teas become even better with intrinsic product comprehension and knowledgeable brewing from ‘black teas only’ to the six colours of tea: green, dark, black, blue-green, white and yellow.

By Barbara Dufrêne All images courtesy of Barbara Dufrêne

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ntil the late 1990s, the tea-drinking Western world – Russia, the United Kingdom and Ireland foremost, and Uto some extent, the United States of America – has brewed only black teas, mainly from India, Kenya and Sri Lanka. These teas were blended tea bags for the everyday cuppa and fine leaf teas imported mainly from Darjeeling and the Ceylon high grown estates for premium moments. Brewing was fairly standard and consisted of pouring boiling water over the tea in the pot. In the USA, these teas were cooled down to jugs of iced tea, often with sugar and lemon. In Europe, the cups were consumed hot, often with milk and sugar. Tea is a completely natural product, made Over the When the first green leaf teas arrived in years, black from the leaves of an evergreen shrub, the tea has lost Europe from China around 2005, particularly camellia sinensis, which are picked several market share those from Long Jing from Zhejiang, it was times per year, when they sprout and grow new to green tea. heavily promoted during those early years. buds. As soon as they are picked, the leaves are Consumers were intrigued by the elegant, flat, withered and dried, always on the same day to green-yellow leaf that infused into a light green remove the moisture. In order to ensure shelf liquor. The fragrance was unusual and from the life and preserve taste and aroma, this process start, there were no additions to the cup — no needs time and most importantly, must not be sugar, no milk, nothing at all. As a rather sturdy rushed, so that the leaves do not undergo any pan-fried green tea, the use of boiling water bruising or damage. was not harmful to the cup and that allowed for Once the moisture has been reduced, the a smooth introduction of the novelty, heralding leaves become flaccid and soft and can be many more, fine green teas from the Far East. processed accordingly, by roasting, steaming, Later on, white teas arrived, creating a big or firing to stop the enzyme activities. There buzz with their reported health benefits and are many ways to fashion the leaf, one can roll, high theanine content. Then came the puer teas, twist, braid, flatten out, compress in a mold – from the dark tea family, with their completely whatever is the best way for that cultivar from unusual look of leaves compressed into cakes. that harvest to become the supply for a fragrant They were followed by oolong teas, with their cup. fragrant pearls unravelling into big soft leaves Whether a consumer’s teas come from an that filled out the pot. online purchase or from a bricks and mortar tea Fine exotic leaf tea was becoming a sought- retailer, the dry leaves must be looked at first after luxury product that required knowledge to consider how much unfolding they will need. and education to be fully appreciated. Hence Then, the teas must be smelled to evaluate tea classes, tea schools and tea trainings have how they will best release their fragrance, to sprung up all over the Western markets. At the feel their density, and to consider how many same time, market segmentation evolved with grams or ounces will be needed for the cup or black tea losing ground to green tea and the pot being prepared. Also, the tea leaves may be share for premium, specialty and origin leaf more or less robust, according to harvest time teas growing. and the manufacturing process applied. Considering all these details and combining Assess How the Leaves are Grown & them with common sense will help to determine Processed Before Brewing the best way to extract all the savours and To optimise cup quality, there are basic flavours into the cup. Many consumers hesitate requirements for the quantity of tea, the water when they are told about steeping temperatures quality, temperature and steeping time and the and the need to use equipment with temperature most appropriate accessories. This information graduation for green teas. However, in green is generally provided on the boxes and pouches in tea-producing countries, most people boil the the label panels, but assessing and understanding water for hygiene, and then cool it down with a the tea will enable proper brewing, even without water-cooling pitcher, reducing the temperature ∆ reading all the steeping rules. by 10°C at each transfer.

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The Western Style of Tea Brewing after a first swift washing, and with water at Looking more closely at those tea categories boiling point, for a short time infusion. that are available in the Western premium tea Dark teas, such as the puer teas, are made markets, most of them will go with simmering from leaves that are sun dried first and water, only a few will need cooling down. compressed for further enzymatic development; Fired black leaves need a good boil to they will also release their fragrant compounds release their aromatic compounds – this is a with boiling water poured on for a short time. common and long-standing practice for Indian, These rules of thumb may need some small African and Ceylon teas, and also applies to the adjustments after the first cups and true tea Chinese blacks such a Keemun, from Anhui lovers will learn from their own experimenting. Province or Jin Jun Mei from Fujian’s Wuyi Shan area, the tiny black spring buds from Water Quality is Key for a Good Cup Sichuan, all delicate spring plucks, but fully Water quality is very important and should oxidized – which allows for easy brewing with never be dismissed. The softer the water the hot water at boiling point. better the flavour notes will develop in an Green teas from China that have most unhampered way with no chlorine off taste generally been pan-fried can also take a boiling or oligo elements (oligonucleotides are short, water brew, with the exception of the tiniest, synthetic strands of DNA or RNA that capture softest and early flush delicate green leaves aromatic compounds). Many tea houses and particles, which will require a more gentle recommend certain types of bottled water, brewing, to preserve and enhance their delicate from local mountain areas and special sources. fragrance and avoid being spoiled and burnt. Tea drinkers can use filtered water of course, Green teas from Japan are usually steamed and addicted tea lovers may want to set up and rolled into fine needles. The aromatic equipment for reverse osmosis water purifying, compounds are released easily and fast and thus ensuring the cups release their complete this is the tea family that most often requires aromatic potential. cooling down and short brewing times to yield Reviewing Chajing or Classic of Tea, written their typical umami, sea breeze, iodine notes. by Lu Yu between 762 and 774 AD during the White teas are simply spread out to dry in Tang dynasty, when tea became widely popular the sun or in cooling rooms, thus undergoing with Buddhism spreading in China, shows a very little mechanical processing, and have list ranking the 20 best water supplies, mainly their cell structures still almost intact, so they sources and waterfalls, including water from will need close to boiling water and up to ten melted fresh snow. The list underlines the core minutes steeping time to completely extract importance of the brewing liquid. their subtle flavours. Wulong/oolong teas, with their wide range Teapots, Tea Mugs & Exotic Vessels Chinese and Jap- anese green teas of oxidation levels and the energetic rolling The first consideration will go to the material: require different process for most of them, will yield the best either an easy to clean and no-taste memory steeping times. savoury notes for a cup at the second brew, device like glass or china or glazed cast iron, which is a good choice when drinking many different teas. For those consumers who often drink either green, or wulong/oolong or puer teas, it is a good idea to have several dedicated tea vessels and opt for tea pottery. Such teapots are mostly made of special, slightly porous sands and clays, which, over the time, will get impregnated with the aromatic notes of the tea family. Most Far East-producing countries have special clay mines, the most famous being the ones around Yixing, in China’s Jiangsu Province where purple sand tea wares have been made for centuries. There are others in Japan, like Tokoname, and also in Taiwan and Korea. They have all become iconic and fetch very high prices, in particular when hand made

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by renowned artists and artisans, who sign their Packaging offers directions and tea ware, making each piece unique. tips for proper The second consideration will go to the shape tea brewing. and the size/volume: brewing individually, brewing for a few or for many, brewing premium teas with many repeated infusions, etc. Most tea lovers have many pots, cups and vessels, because it is a pleasure to “go with the moment” and pick the tea that goes with the mood and the company. The intense tea moments will usually go for Gong Fu brewing, with a state of the art set up and teas like wulong/oolong or puer, that allow for repeated infusions. Some teas will brew better in open mugs or in elegant surroundings to Zen moments for glasses or a kyusu, which enables the volatile sharing exclusive premium cups with other tea aromatic compounds to expand. Some teas will lovers or exploring quietly on your own. be enhanced by fragrance cups and brew better Tea will provide enhancing sips all under the lid. The more one explores the wide throughout the day. There seems to be no limits variety of fine leaf, the more brewing vessels for enjoying and sharing these cups, which one will collect, but when drinking tea in the today, have become important tools for office, a mug will be fine and a thermos will socialising and preserving healthy energy in suffice when drinking tea on-the-go. many importing countries. Tea is an easy drink, it fits all possible choices, from the mug on the go for hydration Barbara Dufrêne is the former Secretary Gen- eral of the European Tea Committee and editor and boosting energy and mood, to the traditional of La Nouvelle du Thé. She may be reached at: tea pot on the family kitchen table for a b-dufrê[email protected]. short break, to refined afternoon or high tea FAIR AND

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T&C SUBS AD20.indd 1 19/03/2020 11:55 FUNCTIONAL TEAS

Most Sought-After Tea Benefits Functional teas or wellness teas can be a concept that extends beyond physical enhancements in the body, providing psychological benefits as ellw as social and environmental improvements that offer a sense of well-being. By Jason Walker

hether they are called wellness teas The most popular wellness teas continue to or functional teas, consumers look appeal to fundamental health needs and desires. to healthy teas for multiple benefits. Shoppers look for teas to alleviate cold symptoms, WMany shoppers’ conception of a wellness tea help them sleep, and burn fat. However, not all extends beyond helping their bodies to comforting ingredients are created equal. Chamomile has their souls and enhancing the environment and lives been used for relaxation and as a sleep aid, of others. All these benefits should be factored into but current studies suggest that other botanicals, the development of a line of good-for-you teas. The like ashwagandha, may have greater impact three pillars of a wellness tea should be: build on a and reliability as a sleepy-time tea component. strong base tea, manage expectations and efficacy, Successful wellness teas take advantage of and look for benefits beyond the actual ingredients. research-backed potency and perceived effects.

Build on a Strong Base Look for Benefits Beyond Ingredients All forms of tea (including black teas) have been Consumers are increasingly looking for more studied for their health benefits, yet consumers sustainable teas and products and associate gravitate more towards greens, whites and oolongs sustainability with a healthier lifestyle. The as the base for popular wellness teas. sustainability mindset includes: It used to be that dish detergent was dish • economic development for tea workers detergent – it existed solely for getting dishes • environmental protection clean. Then product developers began to offer more • social responsibility enhancements like vitamin E to protect hands and Sustainable teas are feel-good teas that shoppers all-natural ingredients to prevent dishwater from are seeking and are willing to pay more to get. harming our clean water sources. Many products, China plays a critical role in these sustainable, including wellness teas, have followed this same good-for-us-all teas: trajectory. Consumers often seek a combination of • China is the world’s largest tea exporter; ingredients with complementary functions. • 45 percent of green tea in the US originates Certain botanicals and ingredients do offer from China; specific benefits, but many wellness teas achieve • 50 percent of US Fairtrade tea comes from their popularity by combining multiple heath- China; focused ingredients with great taste. All forms of • 65 percent of US organic tea is from China. tea (including black teas) have been studied for “Tea with benefits” can be a concept that their health benefits, yet consumers gravitate more extends beyond physical enhancements in the towards greens, whites and oolongs as the base for body. A wellness tea can provide psychological popular wellness teas. Green teas in particular, have impacts as well as social/ecological improvements gained a reputation of being high in antioxidants that contribute to the tea-drinker’s sense of well- and other benefits while also providing a mild taste being. that blends well with other healthy stuff. Jason Walker is marketing director of Firsd Tea North America. Prior to his work with Firsd Tea, Walker served in a variety of roles in tea Manage Expectations and Efficacy and beverage business capacities. He may be reached at: jason. Successful wellness teas take advantage of research- [email protected]. backed potency and consumer perceptions.

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February 2020 Green Coffee Report

December was a volatile month siderable downside risk to global 60-kg bags of green coffee in Feb- for the coffee market. February coffee consumption.” ruary, down 25.7 percent from the saw closures of Brazilian mar- Further analysis of Brazil’s 3.26 million 60-kg bags exported kets for the Carnival holiday and 2020-2021 crop dominated fun- during the same month last year. the beginning of the corona- damentals for the month. CONAB Arabica exports totalled 2.2 mil- virus problem. Starbucks even forecast Brazil’s 2020-2021 coffee lion 60-kg bags, down 27.7 per- announced that it closed more crop will be between 57.15 and cent from the 3.05 million 60-kg than half of their stores in China 62.02 million bags. Arabica pro- bags exported in February 2019 in response to the outbreak. duction is forecast between 43.2 Robusta exports totalled The International Coffee Organ- and 45.98 million bags and 13.95 218,905 60-kg bags, up 3.3 ization (ICO) forecast global cof- to 16.04 million bags of Conilon. percent from the 212,003 60-kg fee at 169.34 million bags, 0.7 per- INTL FCStone also published bags exported in the same month cent greater than in 2018-2019, its own official forecast following last year. following a year of exceptional a comprehensive crop tour. The Elsewhere, a talk of tightening consumption growth in Europe estimate is that Brazil should pro- supplies amid lower than expect- and North America. “In coffee year duce 65.1 million bags with 47.1 ed production in Central America 2019-2020, a deficit of 0.48 mil- million bags of Arabica and 18 began to circulate. lion bags is currently estimated, million bags of Robusta. In Honduras, decreased pro- however, Covid-19 presents con- Brazil exported 2.42 million duction has led to a tightness in

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supplies, triggering differentials 13 percent to 1.079 million bags stocks in warehouses in the US to touch levels not seen since in February, down from 1.24 mil- totalled 6.312 million bags for the 2008-2009. The Association of lion in the same month last year. month ending 29 February, which Honduran Coffee Exports (Ade- The country also launched a cof- is 357,247 bags, or 5.35 percent cafeh) thinks 2019-2020 exports fee price stabilisation fund (FEPC), lower than the previous month will exceed 5.3 million bags. with a budget of COP 218 billion and 47,330 bags (0.7 percent) (USD $64.2 million). higher from February 2019. Exports in February Of that total, the government Decrease earmarked COP 192 billion and For more in-depth coffee news, Coffee exports in February totalled the balance came from coffee insight and analysis, please sign up 99,649 bags, down 7.3 percent growers. for a free two-week Coffee Network from the 107,464 bags exported ICE (International Coffee trial at: https://bit.ly/2WxCEGN in the same month last year. This Exchange) certified Arabica stocks brought cumulative exports for totalled 2.14 million bags at This report was compiled by Alexis the first five months of the current the end of February, down 15.9 Rubinstein, senior editor, Coffee October 2019 to September 2020 percent from the 2.48 million Network, a division of New York, coffee year to 239,619 bags, 11.9 bags registered at the same time New York-based INTL FCStone, percent lower than the 272,019 last year. Robusta certified stocks a Fortune 500 company focused bags exported in the same period totalled 2.5 million bags, up on diversified financial markets. of the previous coffee year. 25.6 percent from the same time Email: Alexis.Rubinstein@intlfc- Colombia produced 1.001 mil- last year. stone.com. lion bags in February, compared Amid mixed sentiment on sup- with 1.106 million bags in January plies, the Green Coffee Associa- 2019. Coffee exports declined by tion data showed green coffee Images courtesy of Vanessa L Facenda courtesy of Vanessa Images

This material should be construed as market commentary, merely observing economic, political and/or market conditions, and not intended to refer to any particular trading strategy, promotional element or quality of service provided by the FCM Division of INTL FCStone Financial Inc. The FCM Division of INTL FCStone Financial Inc. is not responsible for any redistribution of this material by third parties, or any trading decisions taken by persons not intended to view this material. Information contained herein was obtained from sources believed to be reliable but is not guaranteed as to its accuracy. Contact designated personnel from the FCM Division of INTL FCStone Financial Inc. for specific trading advice to meet your trading preferences. The trading of derivatives such as futures and options involves substantial risk of loss and may not be suitable for all investors. These materials represent the opinions and viewpoints of the author, and do not necessarily reflect the viewpoints and trading strategies employed by the FCM Division of INTL FCStone Financial Inc.

April 2020 www. teaandcoffee.net | TEA & COFFEE TRADE JOURNAL 43

P.42-43 GREEN COFFEE REPORT√.indd 41 24/03/2020 10:08 COMPANY NEWS

Coffee Enterprises Announces New Pesticide Testing for Organic Products Coffee Enterprises has expanded tea products that will be sold, la- its services to include chemical belled or represented as “100 per- analysis to verify coffee and tea cent organic” or “organic.” meet National Organic Product Testing is conducted under (NOP) Regulations. Coffee Enterprises supervision Coffee Enterprises helps protect at ISO/IEC 17025:2017 certified companies’ investments in coffee partner laboratories following and tea quality through analytical NOP guidelines. evaluations by way of cupping, “Protecting the integrity of cer- grading, food safety and chemical tified organic products is critical For more information about analysis technical services. The to business credibility,” said Spen- food safety and chemical analy- National Organic Program (NOP) cer Turer, vice president of Coffee sis services, and other coffee and is responsible for production, han- Enterprises. tea quality control evaluations, dling, labelling and enforcement Coffee Enterprises’ Pesticide visit: www.coffeeenterprises.com of all US Department of Agricul- Multi-Screen Package #4 (NOP) or call: 1 800 375 3398 or +1 802 ture (USDA) organic products. Test is an essential tool to ver- 864 5760. Confirming that coffee and tea ify that coffee and tea products Coffee Enterprises, based in products adhere to the NOP reg- adhere to USDA regulations for Hinesburg, Vermont, is an inde- ulations throughout the supply labelling. pendent company providing con- chain, from farm to consumer, is Organic agriculture is important sulting, technical laboratory ser- essential for business and prod- for maintaining healthy soil, en- vices, and business intelligence uct trustworthiness. Coffee En- couraging biodiversity, supporting to the coffee and tea industries. terprises now offers a quantita- animal health and welfare, and to Coffee Enterprises conducts unbi- tive chemical analysis measuring reduce risks of exposure to syn- ased scientific analysis on coffee over 180 pesticides for coffee and thetic chemicals. and tea. Nestlé and Starbucks Roll Out Premium Globally Nestlé announced the and tea, said, “We’re very global launch of Starbucks excited to introduce our premium instant (soluble) high-quality Starbucks cof- coffee. The new range, fees in a premium soluble which began rolling out in format for customers to February, consists of Medi- enjoy. um Roast and Dark Roast “The speed in which this coffees, as well as a variety innovation came to life is of coffee beverages and a an example of the power of tea latte. our alliance as we further Nestlé introduced the extend the global reach of new range of Starbucks Starbucks for our custom- premium instant coffee ers and create long-term globally in markets in- value for both companies.” cluding the UK, Ireland, Brazil, bucks brand into the instant cof- The Medium Roast is a smooth Chile, Mexico, Australia, New Zea- fee segment. We are delighted to and balanced Latin American cof- land, Greater China (Mainland Chi- keep leveraging our coffee exper- fee with notes of milk chocolate na, and Taiwan), Japan, tise to create new experiences for and nuts. The Dark Roast is a full- Malaysia, Singapore, Thailand, and consumers,” said David Rennie, er-bodied Latin American coffee . deputy executive vice president, with a sweet roast flavour and The new range of Starbucks head of Nestlé Coffee Brands. notes of dark chocolate. The new premium instant coffee is the lat- “The instant coffee segment is coffee beverages and tea latte est co-developed by Nestlé and growing fast globally. With the are directly inspired by signature Starbucks under the global coffee launch of Starbucks premium in- Starbucks beverages such as cap- alliance, which in the last year has stant coffee, we have a new range puccino, caffè latte, caffè mocha, brought a broad range of new of- that resonates with Starbucks caramel latte, and vanilla latte, as ferings to more than 40 markets. consumers and will strengthen well as the matcha latte. “The continued strong collab- our leading position.” All products use ethically oration between Starbucks and John Culver, group president at sourced CAFE Practices Arabica Nestlé enabled us to move at Starbucks International, channel beans that are served in Starbucks speed and to expand the Star- development and global coffee coffeehouses.

44 TEA & COFFEE TRADE JOURNAL | www. teaandcoffee.net April 2020

P.44-47 COMPANY NEWS√.indd 44 24/03/2020 15:43 COMPANY NEWS

Extract Coffee Roasters Releases New Branded Tea Line Bristol, England-based Extract Coffee Roasters has introduced its first full range of sustainably sourced and packaged specialty teas. Extract Tea comes in eleven core lines and one seasonal line. The tea is available as loose leaf and biodegradable string and tag pyramid bags. Duncan Kendall, Extract Cof- fee Roasters’ managing director, commented, “We wanted to sup- ply our customers with a range of teas with the same passion, artisan craftsmanship, sustaina- “Obviously we’re excited for ply chain by over 80 percent ble credentials and community people to experience our tea’s ex- and new pouch sizes mean impact which we bring to coffee.” ceptional taste, but we also can’t 52 percent less packaging He added that “after a long search wait to share the stories of bio- in cafés and restaurants. it became clear that, unlike cof- diversity, organic techniques and The Extract team has also fee, there is a real lack of story community behind each tea,” said developed an exclusive tea and transparency within tea. So, Duncan. “For example, we’re proud training program for its cus- we decided to create our own to to source our organic Darjeeling tomers. take control of our supply chain from the Arya Tea Garden in Dar- Dan Lacey, Extract’s trainer and and celebrate the farmer’s stories jeeling, India, which is one of the southwest regional manager, said, of individual estates and cooper- last remaining family-owned tea “More than anything, we want to atives.” gardens in the area.” make tea better. We want hospi- The new Extract Tea range in- As well as being sustainably tality professionals to feel excited cludes organic and infusions of sourced, the new range sees a to share the inspirational stories black, green and herbal tea, as significant shift in Extract’s pack- of these teas with their customers well as exclusive lots from spe- aging. The coffee roasters have re- and to have the skills they need to cialty tea farmers. duced packaging in the tea’s sup- make a delicious drink every time.”

TC Transcontinental Creates Internal Recycling Group TC Transcontinental has an- ers to differentiate ourselves with nounced the creation of a Recy- an offering of eco-responsible cling Group within TC Transconti- packaging products containing nental Packaging. recycled plastic, accelerate its de- In 2020, the group will start pur- velopment, and create a truly cir- chasing equipment for converting cular economy for plastic that will flexible plastics, recovered from bring further benefits for the en- sorting facilities and other com- vironment and for communities.” mercial, industrial and agricultural The establishment of the Recy- sources, into recycled plastic gran- cling Group will contribute to the ules. It will also be on the lookout achievement of TC Transcontinen- for potential acquisitions of com- tal’s objectives as a signatory of panies within this sector. the Ellen MacArthur Foundation’s commercial, industrial and agri- “The creation of the Recycling New Plastics Economy Global cultural sectors. Group aims to vertically inte- Commitment. The team will be led by Syl- grate the recycling of plastics in One of the corporation’s objec- vain Levert, as senior vice presi- our packaging production chain tives is to increase post-consumer dent, Recycling Group, reporting in Canada, the United States and recycled content across its port- to Thomas Morin, president of TC Latin America, ultimately ensuring folio of flexible plastic packaging Transcontinental Packaging. He stable procurement of this mate- products. was previously svp, procurement rial for us,” said François Olivier, The purchase of recovered plas- at TC Transcontinental. Levert will president and chief executive of- tics will better enable their value be supported by Mathieu Séguin, ficer of TC Transcontinental. recovery and facilitate the crea- as general manager and by “This decision stems from our tion of local outlets for sorting Fabrice Laberge, as director, R&D, desire and that of many custom- facilities and companies in the Recycling Technology.

April 2020 www. teaandcoffee.net | TEA & COFFEE TRADE JOURNAL 45

P.44-47 COMPANY NEWS√.indd 45 24/03/2020 15:43 COMPANY NEWS

Farrer’s Introduces New Lake District-Inspired Tea Branding Farrer’s has launched new pack- aging designs for seven teas in its teabag range, including English Breakfast, Green Tea and Darjeel- ing. Each of the seven designs captures a favourite spot in the British Lake District, and show- cases the essence of what makes the place Farrer’s calls home so special. The company hopes that the design may even encourage consumers to get out and explore more of the Lakes themselves. The packaging designs for part of the teabag range are new, but the blends inside haven’t changed and with the addition of Farrer’s us, whilst forging relationships time and place that reveals some- new interior product wrapping, with new tea drinkers by bring- thing of its essence. Green Tea is customers will find that the teas ing a sense of adventure to their represented by the lush Langdale taste fresher than ever. tea-drinking experience.” Valley, Darjeeling brings us a crisp Dave Walsh, Farrer’s general Matthew Richardson, creative bright Derwentwater and English manager, said, “We really felt it director at Cactus Creative, which Breakfast finds the midsummer was time to update the packag- developed the new branding, said, sun breaking over Wastwater. We ing designs in our teabag range. ‘’This project is the culmination all have our favourite teas and As a company we’ve had so many of a year-long re-brand for Far- parts of the Lake District and we successes over the last 200 years, rer’s and in it we have captured hope these designs inspire people and we wanted to create a range the relationship between Farrer’s to find new ones.’’ of designs that would take us Teas and the inspirational setting Consumers should start to see forward into our third century of of the Lake District. Between them, Farrer’s new designs in tea aisles business. We hope to strengthen the images encapsulate the varie- across the Lake District region the strong emotional ties people ty of this ever-changing landscape in the coming weeks, but the re- have to Farrer’s by remaining true at different times of the year. In- branded products are available to the landscape that inspires dividually, each blend features a now through Farrer’s online shop. Community Coffee Rolls Out Two Blends to CVS Stores Across the US Consumers can now find Commu- ing the products. “We believe everyone deserves nity Coffee Company’s premium The products began appearing a great-tasting cup of coffee,” said Breakfast Blend and American on the shelves of CVS stores in Ryan Schemmel, svp of sales and Classic coffees in nearly 5,000 CVS March. Both blends are available e-commerce at Community Cof- stores across the United States. in 12oz bags and single-serve fee Company. “As one of the fast- Community Coffee’s expan- boxes of 12 and feature the new, est-growing retail coffee brands sion covers the entire East Coast, refreshed branding. in America, we’re excited to part- including New England. It also ner with CVS and make that be- encompasses the Midwest and lief a reality. We can’t wait to pro- Southern US. Additionally, CVS vide even more customers with a stores in Colorado, New Mexico high-quality coffee that has over and California will also be featur- 100 years of family expertise be- hind it.” Founded in 1919, Baton Rouge, Louisiana-based Commu- nity Coffee Company offers an ex- pansive line of premium coffees, coffee beverages and teas in a variety of formats. CVS Pharmacy, a subsidiary of CVS Health, headquartered in Woonsocket, Rhode Island, op- erates more than 9,665 stores across the US.

46 TEA & COFFEE TRADE JOURNAL | www. teaandcoffee.net April 2020

P.44-47 COMPANY NEWS√.indd 46 24/03/2020 15:43 COMPANY NEWS

Clipper Teas Expands Decaffeinated Range Clipper Teas has expanded its grown by six per- range of the UK’s most naturally cent in the past decaffeinated tea to the health two years alone food trade, following increased and within tea consumer demand. it is projected The range includes two new to be worth an Fairtrade and organic options: additional £3 Earl Grey Decaf Tea and Pure million to the Green Decaf Tea, in addition to the category by 2022. brand’s Everyday Decaf Tea. Bryan Martins, marketing direc- making every cup count to sup- Clipper Teas uses a completely tor for Clipper Teas at Wessanen port people to make better health natural process, UK, said, “Decaffeinated tea con- choices for themselves, and the

filtering the tea with2 CO rather sumption is on the rise for a num- health of the planet through than using harsh chemicals. The ber of reasons; growing aware- organic, Fairtrade and sustainable process is approved for organic ness of the natural benefits of tea.” products as a more natural way good sleep; increased appeal with The new decaf tea products to decaffeinate, that doesn’t leave a younger and more health-con- will be available at Whole Foods behind any harmful residues. The scious demographic and rising Markets, Planet Organic and oth- tea bags are also unbleached, demand for specialist teas that er independent food stores with non-GM and made with a biode- can support a healthier lifestyle.” an MSRP of £3.49 per pack. The gradable, plant-based material. He added that as part of Wes- range will later be rolled out to The decaffeinated category has sanen UK, “Clipper is focused on selected supermarkets. FNC Contributes 240,000 Trees in Coffee Regions to Support Colombia’s National Reforestation Goal The Colombian Coffee Growers Federation (FNC) has pledged to contribute 240,000 trees in coffee regions to the Colombian govern- ment’s national reforestation goal of 180 million during a four-year period, as set out by President Ivan Duque. Since 1993, the Bogotá-based FNC has successfully imple- mented a forest and biodiversity conservation program, in part- nership with the Colombian and Roberto Vélez, CEO of the FNC. The program has implement- German governments, which has Additionally, for the remaining ed actions for proper land use, had a significant impact on 59 term of the current Colombian combining coffee crops with agro- municipalities of eight coffee Government, the coffee grower forestry arrays, forestry plantation departments. union will contribute new plant- and hedges, as well as actions for After the Ministry of Environ- ings in an amount yet to be de- conservation and care of native ment and Sustainable Develop- termined. forests, with a management and ment set the guidelines for this As a way to boost this great ef- planning approach that favours type of reforestation (native spe- fort, throughout the year the FNC biodiversity habitat connectivity cies and guaranteed care), the will carry out several ‘Sembra- (corridors) in coffee regions and FNC applied itself to identify how tones’ (‘plant-athons’), the first of sustainable production practices many trees, of the millions that these was recently held in Zapa- that use and pollute less water, it has planted to date (including toca, Santander. rationalise the use of agrochem- timber species), were eligible to The forestry and biodiversity icals and reduce organic and contribute to the national goal. program, the FNC’s flagship pro- inorganic waste. “We are going to register the gram for environmental sustain- “We have a model that works. It first 240,000 trees in coffee re- ability, contributes to the care of is not about just planting, but hav- gions as the FNC’s initial contri- ecosystems and adaptation of ing a care guarantee, which in our bution to the goal of 180 million coffee farming to climate variabil- case is met because the benefited trees, with the guarantee that ity through integrated river basin coffee growers are committed to they will be well preserved,” said management. caring for those trees,” said Vélez.

April 2020 www. teaandcoffee.net | TEA & COFFEE TRADE JOURNAL 47

P.44-47 COMPANY NEWS√.indd 47 24/03/2020 15:43 PEOPLE NEWS

Royal Cup Appoints Chip Wann rience they have come to expect and networks. In particular, he has President and CEO from us, while driving profitable focused on linking the needs of Royal Cup, Inc, an importer, roast- growth for the company.” “customers” (eg farmers, as well er and distributor of premium and Former president and CEO, as those who eventually consume specialty coffees and teas, named Bill Smith III, will transition to a the food farmers grow) to the re- Chip Wann president and chief new role within the organisation, search process and strategic R&D executive officer (CEO), effective serving as a director and strate- investments. Over three decades, immediately. Wann, who most re- gic advisor. He will focus on new he has managed some of the cently served as the company’s and unique opportunities for the world’s largest global breeding chief operating officer, becomes Royal Cup brand, as well remain programs. the first non-family leader for the an active member of the board of “George brings tremendous ex- company. directors. perience accelerating impact in “I could not be more supportive breeding programs, bringing new of this thoughtfully planned suc- varieties that respond to farmer cession for Chip. Since he joined needs and market demands for our organisation, I have sought his quality and consistency,” notes counsel and support on many key Jennifer “Vern” Long, CEO of WCR, decisions facing our organization. based in College Station, Texas. His sound and intelligent advice “Coffee faces serious challenges has played an important role in in the 21st century and George the factors that have driven our brings experience from a range Chip Wann organization forward,” said Bill of crops — he’ll leverage networks Smith III. and techniques from across the “Chip has successfully led our “Since 1896, Royal Cup has been globe to focus on coffee’s chal- company on a path of moderniza- focused on excellence,” added lenges. This is the right moment tion while maximizing efficiencies Wann. “We are a company rooted to bring him to our community as across the board. His commitment in a continuum of five key tenets: we face the combined threats of to our customers, team, and prod- quality, integrity, people, support, climate change and low prices.” uct lines solidified our confidence and value. As we look toward the Dr Kotch formerly served in in his ability to lead our team for future, we will remain committed several senior positions leading the long term,” said Bill Smith Jr, to these tenets, maintaining and breeding teams at H M Clause as chairman of Royal Cup. enhancing the quality of our prod- vice president of R&D and head Wann joined Birmingham, Al- ucts, acting with integrity in all of global vegetable seed R&D at abama-based Royal Cup in 2017 that we do, remembering that it is Syngenta. There, he directed of all as chief financial officer, manag- our people who make us special, aspects of Syngenta’s global veg- ing corporate finance, accounting, supporting our customers in all etable research and development commodities, information tech- facets of their businesses through program, covering 20 crops, from nology, pricing, and procurement, partnership and service, and cele- strategy development to global and providing overall financial brating the real and intrinsic val- implementation, and oversaw a leadership and strategy. He was ue that Royal Cup offers.” team of over 800 employees. named the company’s first chief Royal Cup, which has been Dr Kotch left the private sector operating officer in April 2019 owned by the Smith family since to bring his skill set to enhance and, in that role, oversaw all as- 1950, is one of the nation’s oldest the capacity of Asian and African pects of Royal Cup’s day-to-day and largest family-operated cof- national breeding programs fo- business and personnel decisions. fee and tea businesses. cused on agricultural innovation Prior to his tenure at Royal Cup, for food security. He was the head Wann served as the chief oper- George Kotch Joins WCR as of breeding at the International ating officer and chief financial Research Director Rice Research Institute (IRRI) in officer for Birmingham-based World Coffee Research announced the Philippines, part of the GCIAR Mspark and held executive-level that George Kotch has joined the positions in the healthcare and organisation as research director. insurance sectors. The position is the senior scien- “Royal Cup is positioned well tific leadership position at the for growth in our highly com- collaborative research nonprof- petitive marketplace,” explained it, responsible for leading WCR’s Wann. “With the investments global research portfolio and made by our team in our people, building partnerships. processes, and systems, I am con- Dr Kotch is one of the world’s fident in our ability to continue foremost experts in building ef- offering our customers the expe- fective plant breeding programs George Kotch

48 TEA & COFFEE TRADE JOURNAL | www. teaandcoffee.net April 2020

P.48-49 PEOPLE NEWS√.indd 48 24/03/2020 14:30 PEOPLE NEWS

international agricultural re- an extensive network and close packaging solutions in the future search centre system, which works relationships within the food in- and make full use of the oppor- to abolish poverty and hunger dustry. Before joining Tetra Pak, tunities offered by digitalisation.” among people and populations he held several management po- that depend on rice agriculture sitions in the automotive industry. IN MEMORIAM: Lori Bigelow as a staple food crop. For IRRI, Dr He succeeds Dr Stefan Koenig, Lori Sue Bigelow, age 66, died Kotch led all aspects of the glob- who spent 24 years working for peacefully in her home in Wil- al rice breeding program which the Bosch Group, ten of which at ton, Connecticut on 24 February. included substantial partnership Syntegon Technology, or Bosch Ms Bigelow grew up in Westport, with national governments and Packaging respectively. Since Connecticut where she first fell private partners. 2017, he has been leading the in love with gymnastics. She then Most recently, Dr Kotch led the company as CEO. In 2019, he over- went on to Keene State College product design and management saw the company’s spin-off from and was the captain of the team. effort of the global Excellence in Robert Bosch GmbH and its sub- Several years after gradua- Breeding Platform, an ambitious sequent sale. tion, she joined the family firm program to modernize and im- “We are very pleased to have of Bigelow Tea, based in Fairfield, prove breeding outcomes for the won Dr Michael Grosse, an ex- Connecticut. Ms Bigelow became global community of internation- tremely experienced and suc- renowned for her gift in creating al agricultural research centres cessful manager, for Syntegon some of the most flavourful and (the CGIAR) and national breeding Technology. Almost two decades successful teas in the company’s programs in low and medium-low of management experience in the portfolio today. income countries. Before mov- packaging machinery industry and She was also a valued member ing into managing breeding pro- an international industry network of the Tea Association of the USA grams, Dr Kotch was a highly suc- are excellent prerequisites to fur- and Canadian Tea Association for cessful bean breeder at Seminis. ther advance the successful de- many years. Along the way, he created two velopment of Syntegon Technolo- Ms Bigelow retired from her start-up companies and assisted gy,” said Marc Strobel, chairman of role as co-president at Bigelow as technical advisory/fundraiser in 2006. She was instrumental for a third and served as visiting in the Bigelow family’s purchase industry scientist at both UC Da- of the Charleston Tea Garden in vis and NC State, helping to build South Carolina in 2003. Today, it is public/private partnerships. a thriving destination spot. Dr Kotch holds a PhD in Plant Ms Bigelow deeply loved her Breeding and Genetics from the niece and nephew with all her University of Wisconsin. heart and was so very proud of them. She was also a wonderful Dr Michael Grosse Named CEO Dr Michael Grosse and loving mother of many dogs of Syntegon Technology over her lifetime. One of her fa- Syntegon Technology (formerly the supervisory board of Syntegon vourite events was dressing up Bosch Packaging Technology), a Technology. “At the same time, I with her dog on Halloween and global supplier of processing and would like to express my sincere distributing candy to the kids in packaging technology based in gratitude to Dr Stefan Koenig. He downtown Wilton. Waiblingen, Germany, appointed has done Syntegon Technology a Ms Bigelow is survived by her Dr Michael Grosse its new CEO, great service – under his leader- parents Eunice and David Bigelow, effective 1 March. ship, the company has not only be- her sister Cindi Bigelow, her niece Most recently, Dr Grosse was come independent but also more and nephew David Bigelow O’Hara a member of the management profitable and more competitive,” . and Meghan Campbell O’Hara. board of Tetra Pak. He has rele- “I am very much looking for- She also left behind a loving part- vant leadership and management ward to my new position. Because ner, David McDonald. experience in the international of its high standards in quality as mechanical engineering industry, well as its long tradition, Synte- Lori Bigelow particularly in the areas of pro- gon Technology is an outstanding cess and packaging technology company in the packaging indus- for the food industry. try. Together with the Syntegon At Tetra Pak, Dr Grosse, among Technology team, I will particular- other things, was responsible for ly focus on further improving cus- expanding the global services tomer satisfaction and profitabili- business. He is an expert in new ty,” said Dr Grosse. “In addition, we product development and process want to offer our customers even technologies. Dr Grosse has built more innovative and sustainable

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P.48-49 PEOPLE NEWS√.indd 49 24/03/2020 14:30 STRAIGHT FROM THE CUP

Catching Up with the Coffee Quality Institute

s the Coffee Quality Institute (CQI) moves Q Processing Level 3 class is an expert-level certifi- into its third decade, we are asking ourselves cate in coffee processing, equivalent in intensity to a what more we can do to improve quality and master’s degree. It consists of a semester of classroom Achange lives through education, empowerment, stra- work, a ten-day intensive course at the TECNiCAFÉ tegic focus and partnerships. To date, CQI has made campus in Colombia, and a group project and individ- meaningful contributions to the coffee community ual research during harvest that must be successfully by developing the international language of coffee completed before the certification is earned. quality and a rigorous and expanding curriculum to The word sustainability gets used a lot of different help address challenges on the farm and throughout ways, but for CQI, a sustainability approach implies the value chain. The CQI curriculum is diverse and that coffee communities, collectives and individual growing in the fields of coffee processing, cupping, producers have the knowledge, skills and leadership workshop-based toolkits within origin countries, as necessary to become self-sustaining and resilient. well as offering consumer education about sensory This forces us to examine coffee quality challenges attributes to increase knowledge of coffee diversity more holistically through outcome-based community and origin and possibly increase market demand. We assessment, target trainings and certifications, and are committed to addressing the ever-increasing chal- a practical knowledge-based infrastructure that sup- lenges of coffee sustainability through a more holistic ports a system of coffee quality improvement. approach, helping to facilitate self-sustaining com- CQI is expanding our education system and stan- munities via education and training and an informed dards delivery with an eye towards customisation and consumer base. tailored programs. This will help us amplify mission Recognising that coffee producers do not face a impact of improving coffee quality and the lives of single challenge with a single or simple solution, CQI those who produce it. We are recalibrating ourselves is employing a more holistic approach to community and making sure that we are not just providing excel- assessment and needs-based education and training lent education, but also considering the long-term to help create self-sufficiency, better resilience to impact and self-sustainability of coffee communities market fluctuation, and production of quality coffee. and producers. Our standards for quality measurement and process- As we begin this new decade with new vigor, we ing help us lead the change, and partnerships are are fortifying our education support through custom- critical to real, lasting impact. We are expanding our ised workshops based on need, strengthening the net- educational offerings as well as our partnership base work of Q graders worldwide to support the language and look forward to what the next decade will bring. of quality coffee, and expanding processing education In addition to our more formal certification edu- to include three levels that address specific user chal- cation products such as the Q Grader and the Q lenges. We are ensuring infrastructure for education Processing programs, we have found that we can and trainings that are more globally dispersed, and have additive impact with short training courses strategically identifying areas for instructor training that are hands-on, not a lot of classroom work, and and expansion. Additionally, recognising the impor- without the need for examinations. CQI’s customised tance to the market of consumer knowledge and desire workshop toolbox is expanding as we implement this for quality coffee, we are offering Q Cupping approach, alongside more formal certification train- Essentials to help elevate consumer demand. ing, in locations such as Colombia, Peru, Papua New Guinea, Philippines, and Laos. These workshops Tina Yerkes, PhD, is the CEO of can include processing training, but might also be Coffee Quality Institute, based an introduction to sensory, financial, marketing, or in Aliso Viejo, California. Her professional experience is database tools so that producers are better equipped diverse, with a heavy empha- to know the value of and then sell their coffee. sis on education, standards and CQI’s advanced processing certification is also non-profit leadership. new and evolving as we learn through teaching. The Views expressed in Straight from the Cup (SFTC) are not necessarily those of Tea & Coffee Trade Journal or Bell Publishing Ltd. If interested in authoring an SFTC column, please contact Vanessa L Facenda for full details or questions concerning submissions: [email protected]. Articles must discuss or analyse a relevant issue, trend or event within the coffee or tea industry, not promote a company or its products.

50 TEA & COFFEE TRADE JOURNAL | www. teaandcoffee.net April 2020

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