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Features

New Technologies for Detecting Defects in Coffee

Defects in green beans plague the coffee industry, and finding defects continues to prove challenging. However, new methods to identify defects such as hyperspectral imaging and electromagnetic noses are emerging, but are they viable solutions?

Posted 15 October 2017

The Hidden Power of Coffee Fermentation

Fermentation – the time that pulped coffee spends in a tank before it is dried – is also an opportunity to impact flavour. Microbiologist Lucia Solis, who specializes in microbial demucilagination, explains how this method offers a consistent and predictable coffee fermentation process, reducing the risk of spoilage or defects in the cup.

Posted 15 October 2017

Sustaining Central America

Central America’s coffee growing regions consistently garner attention for exceptional cup quality and unique flavours. While responses to climate change are inherently location-specific, as adaptations must address the immediate conditions of each farm, the six nations of Central America are demonstrating how the collaborative development of customizable tools empowers everyone to adjust production techniques for the long term.

Posted 15 October 2017

Southeast Asia Coffee Markets Continue Unprecedented Surge

The rise of emerging markets across Southeast Asia for more than two decades has brought about a stunning rise in coffee consumption to the region’s already fast-expanding economies. From the biggest players in the traditional markets like the Philippines and Japan, to new giants such as China, South Korea, Indonesia and Vietnam, this is a welcome development for the coffee market and analysts expect the Asia coffee boom to set new records for world growth in coming years.

Posted 15 September 2017

ASEAN Coffee Consumption and Competitive Landscape

The Asia Pacific market is expected to continue to experience dramatic coffee growth in the coming years. However, local brands–and mixes–dominate, so international players looking to enter the ASEAN market must ensure their brands “feel local” and cater to local tastes.

Posted 15 September 2017

The Value of Transparency

Parts one and two of this series (March and April 2017 issues, respectively) addressed how direct trade transactions, traceability, and transparency all add different values to the supply chain for different types of coffee buyers.

Posted 24 August 2017

Evolution & Innovation in Cold Brew

Once perceived as a possible fad, cold brew has developed into a premium coffee category, and the opportunities for cold brew continue to grow worldwide.

Posted 10 August 2017

Smallholders Dominate World Tea Supply

Growing over half of the global tea output on around 70 percent of the world’s tea acreage, more than 15 million small farmers are major stakeholders, but they are also the most fragile link of the supply chain.

Posted 10 August 2017

Georgia Works to Revitalize its Tea Industry

With government support and private-sector interest, Georgia aims to rebuild its once highly regarded and significant tea industry – dating back to the Russian Empire – that was destroyed following the collapse of the Soviet Union.

Posted 16 June 2017

Embracing Coffee in Central & Eastern Europe

As growing numbers of people in Central and Eastern Europe welcome the Western coffee shop culture, the number of coffee chains across the region continues to expand.

Posted 16 June 2017

Tapping Tea for Private Label in Foodservice

With tea growing in popularity as a meal accompaniment, should foodservice establishments create tea house brands? Linda R. Villano, co-founder of SerendipiTea, explores the benefits and challenges of developing private label tea programmes in foodservice.

Posted 15 May 2017