With this issue, we’re going to let you in on some little secrets. First on the list are the benefits of private labeling. Did you know that this offers some extremely satisfying long-term rewards for both large and small store coffee/tea chains? Jeff Woods, of Dillanos Coffee Roasters, concludes his series on private labels in helping you determine if this is right for your specialty coffee business. He shares what worked, and why, with some successful private label specialty businesses.
Serena Norr, just several months into her job here at Tea & Coffee Trade Journal as the Editorial Assistant, has been busily researching the tea industry. After talking with several tea packers, she relays their advice on how a signature tea brand is a powerful image that can add a defined value to your company in “Private Label Tea To Brand Your Business” (page 56). Once staggering behind the specialty coffee market, tea is now booming in popularity as small business owners are realizing the power of branding their unique look through a private label.
We also profiled two distinguished companies in this issue - Van Rees and Kräuter-Mix. As the largest global supplier and distributor of tea, Van Rees recently installed a tea blending drum and cleaning system in Colombo, Sri Lanka, which is re-defining how loose leaf tea is processed in the industry. Carolina Pichardo talks with Kräuter-Mix and reports on how the company produces and delivers a full range of herbal and fruit teas to ensure that purity levels in their products exceed international food and pharmaceutical regulations.
Also in this issue, Carolina focuses on the challenges the Port of Houston had undertaken in order to become a NYBOT deliverable coffee port, and how they have risen to the challenges of assisting the coffee industry in the aftermath of Hurricane Katrina.
Guillermo D. Schimmel reviews the natural horrors that Central American coffee have had to endure. Because of its size and geographic location, Central America shares weather catastrophes that break through borders. In 2005, for example, Hurricane Stan devastated many countries, including Honduras, Mexico, and El Salvador. The storm was even more damaging in Guatemala, where entire villages and road infrastructures were destroyed, leaving towns and coffee farms unable to communicate.
As a second part in the series on roasting, we’re on the road again with Joel Starr and Timothy Castle, as they continue their virtual trip and uncover the significance of joining a community of roasters. They also talk with several roasters, who have found a way to maintain a competitive edge on prices in order to compete against the ‘Jolly Green Mermaid.’
In “Essence of Coffee Roasting,” Dr. Terry Mabbett expounds on the roasting process (page 24). Reminding us that the roaster, as the ‘gatekeeper’ of cupped coffee quality, has the enormous responsibility of converting the ‘slumbering’ physical and chemical qualities of green beans into real live taste and flavor. Green coffee beans delivered into his or her hands hold the hopes and aspirations of the grower, the farm processor and the sorter.
These are just some smattering examples of some of the classified information available in this issue.
Editor & Co-Publisher