Features
Mexico wants its top ten coffee status back
With an intense focus on growing domestic consumption and exports, Mexico aims to reclaim its position among the world’s top coffee producers. Its tea industry, although small, also shows growth potential. By Eugene Gerden
Navigating the ambiguous realm between premium and specialty tea
Unlike specialty coffee, the definition of specialty tea is far more illusive, especially when distinguishing it from premium tea. By Kathryn Brand
When tea is not a tea: non-Camellia sinensis ‘teas’
Alternative plants that live in that space between Camellia sinensis and herbals/botanicals, and brewed similarly, offer enormous potential, both revenue- and health-wise. By Vladislav Vorotnikov
Using automation to overcome production roadblocks
More coffee and tea companies are turning to automation in warehouses to not only improve efficiencies but also as a solution to labour shortages. By Tom Egan
Farmers look to organic certified coffee for higher earnings in Africa
Organic farming is in its infancy in Africa, but producers, especially those in East Africa, realise they can fetch high premium prices for coffee grown without the use of pesticides, herbicides and artificial fertilisers. By Shem Oirere
Tea Sustainability Survey 2023: Progress, apprehension & priority concerns
The first story in a two-part series based on the 2023 tea sustainability survey assesses respondents views on tea sustainability with regard to people and the planet. By Jason Walker
Retail challenges in the post-pandemic era
Covid, inflation, rising costs of goods and labour, and supply chain pressures, have all impacted the consumption of coffee and tea in the United States, yet home consumption for both coffee and tea remain strong, as such, so does retail spending. By Gordon Feller
Redefined prospects for Robusta
For decades now, Robusta has been thought of as low quality, stagnating its growth. Now industry eyes are gradually being opened to the opportunities of, what the Wall Street Journal called, ‘the underdog bean’. By Kathryn Brand
Crafting sustainable beer with coffee & tea
Asahi YOU. US has found an innovative way to combine waste reduction and sustainability to produce two small batch craft beer lines: using coffee and green tea remnants or by-products. By Yumi Nakatsugawa
Argentinian tea and coffee markets show growth potential
The Argentinian tea and coffee markets have shown generally good dynamics the past few years and have good prospects for growth at the end of the current year and in 2024. By Eugene Gerden
Consumers’ desire for health & wellness through beverages remains strong
The functional and wellness tea market is expected to continue growing as consumers adopt healthier lifestyles and become more knowledgeable in the benefits of functional herbs and spices. By Vladislav Vorotnikov
The quest to certify sustainability
Certifications are an important part of consumers’ purchasing decisions and how organisations’ convey the initiatives they are undertaking. But as the demand grows, so does the competition. By Kathryn Brand
Uganda devises a roadmap to transform its coffee industry
Despite its high coffee export volumes, Uganda has a low profile in the global market — but the country aims to gain greater recognition internationally and increase exports, and has outlined an ambitious ‘coffee roadmap’ to accomplish this. By Vanessa L Facenda
Innovation, flavours & healthy options fuel RTD tea sales
Convenience may be a catalyst for RTD tea sales, but the category in North America is also benefitting from continued innovation, expanding flavours and, of course, meeting consumer wellness demands for healthier options. By Shambhu Nath Jha