Matteo Borea, Coffee Master and third generation owner of La Genovese, a
renowned roasting of Albenga (Savona), shares his point of view on a very hot topic and discussed by the whole sector: the increases in prices and future increases in raw materials, which will have further repercussions for operators.
The reasons are the most known, from climate change to logistical difficulties, but there is another variable highlighted by Matteo Borea, namely the increasingly relevant presence of a major player like China.
The real reason why the price of green coffee will rise that no one is talking about
di Matteo Borea
Let’s start by saying one thing: the coffee market is a minefield, and I’m not talking about the usual price fluctuations or climate cycles that disrupt production. There’s something deeper and more complex at play, something many have yet to grasp. And, incredibly, few (if any) are talking about it. So, here we are to unveil the mystery.
Climate change has already severely tested coffee growers, making harvests unpredictable and often disappointing. Add to this the geopolitical issues that destabilize supply chains and financial flows, and it’s clear the market is undergoing a total transformation. However, there’s another crucial, almost underrated factor: the rise of a new major player in the coffee market.
This player is called China: the silent giant of coffee.
Yes, that’s right. China, traditionally famous for tea, is rapidly climbing the ranks as a coffee importer.
Let’s consider some facts: China has become the main destination for Brazilian agricultural
exports, with sales reaching a record $104 billion in 2023 alone. And that’s not all: the Brazilian government has secured a $500 million deal to promote Brazilian coffee in the largest coffee chain in China.
And the United States? If we’re talking about China, we can’t ignore America!
Ah, the United States, always contending for the top spot with the EU as the world’s largest
coffee consumers. Yet, despite having imported $8.3 billion worth of coffee in 2023, the
increasingly close relationship between Brazil and China is a tangible threat.
Why? Because China has jumped from 20th to 6th place among the largest buyers of Brazilian coffee in just two years.
This, in my humble opinion, means only one thing: “Less coffee for other major importers like the United States and Europe”.
The implications are many, and change is inevitable.
But let’s see together what all this means for the coffee market:
1. Shift in power dynamics: China’s growing influence will reduce the bargaining power of traditional buyers like the United States and the EU. A new world order of coffee, so to speak.
2. Price pressure: Increasing Chinese demand, combined with climate-related production challenges, will keep coffee prices high in the medium to long term. It’s not a matter of “if,” but “when.”
3. Supply chain transformation: Chinese investments will accelerate the modernization and vertical integration of coffee production in Brazil and other producing countries.
4. Geopolitics: The commercial ties between China and Brazil will have repercussions on international relations, particularly with the United States. It’s a chess game we’re just beginning to see.
5. Opportunities for farmers: Despite the challenges, Chinese interest could bring the necessary capital and know-how to tackle climate and production difficulties. A breath of fresh air for many growers.
6. Evolution of consumption: The rapid growth of the Chinese coffee market, driven by young consumers, will influence global consumption and production trends.
Here’s what I see on the horizon: “The new normal”
And here we reach the crucial point, the real crux of the matter. In the long run (but not too long), the price of green coffee will rise. Period. And it won’t return to previous levels. Indeed, we could consider this the new standard.
Why? Because demand isn’t just higher; it’s more strategic, more interconnected with global geopolitical and financial dynamics.
I feel compelled to tell my fellow roasters: don’t hope for a return to normal. This is the new normal. This is just the beginning of a new era: green coffee will be precious and especially scarce for us Europeans.
So, don’t say I didn’t warn you. The future is now, and someone in China has already started writing it… while sipping a cup of tea, maybe.
Figure 1.
Aptitude for the production of high-quality coffee (83 points or above) in Central Veracruz, based on historical climatic conditions in the region, divided into areas with the potential to produce low, medium, and high quality.
For her master’s degree, environmental science researcher Lorena Piedra Castillo set out to model how climate change could affect coffee flavor, in the hope of providing coffee growers with valuable information to develop strategies to ensure the continued availability of high-quality coffee in Veracruz state, Mexico in the future.
Below we share her article coauthored by her supervisor, Robert Hunter Manson, PhD, tenured researcher at INECOL, Mario Roberto Fernández-Alduenda, PhD, Technical Officer at the SCA, and Gerardo Hernández -Martinez, PhD, Executive Director of the Center for Coffee Agroecology (CAFECOL). First, we share an introduction by Kim Elena Ionescu, Chief Sustainability and Knowledge Development Officer.
The introduction
by Kim Elena Ionescu
“I would bet that most readers of 25 know that climate change is affecting the coffee industry. Readers likely also understand that the coffee farmers bear the brunt of the negative impacts of climate change, including the potential loss of their livelihoods due to extreme weather events.
For more than a decade, coffee industry publications (including this one) have covered studies on the impacts of climate change on coffee production, and those stories are getting picked up by popular press outlets and turned into articles with increasing frequency.
The titles for these articles often include words like “destroy,” “danger,” “extinction,” and “disappear,” framing the future of coffee in very bleak terms. That framing creates a sense of urgency—a strategy commonly used by media companies to attract reader attention—and while it is based on facts, lately I have found myself wondering about the consequences of telling an audience of coffee drinkers that coffee is disappearing. Does that story motivate people to act, and if so, what kind of action do they take?
This is also an article about climate change and coffee, but it is different for two reasons: first, because its primary focus is the flavor of coffee, and second, because it points to potential strategies for coffee farmers to adapt their practices in light of the predicted impacts of climate change. The focus on flavor is significant because flavor attributes are specific and measurable, unlike less tangible concepts such as quality. A particular flavor—dried fruit, let’s say, or floral—can be a key driver for a buyer’s preference for a coffee, and that flavor may result from the climate where the coffee grows, the variety of tree, the post-harvest process, or a combination of variables.
Some flavors, like those associated with post-harvest processing, can be controlled by the producer (or processor) and changed from year to year or even within a single harvest. The opportunities to control desirable attributes offer protection against the potential damage of climate change.
It is important for all coffee stakeholders, including coffee drinkers, to recognize that climate change is impacting the whole sector, and particularly the producers. The choices and investments we make now will determine what the future of coffee looks (and tastes) like. That can feel overwhelming, but fear of the future and grief over what is being lost are unlikely to drive our best decision-making, whether individual or collective. Adaptation requires the willingness and resources to change, and everyone along the supply chain will need to adapt as producers continue to innovate.”
The coffee sector is no stranger to climate change: over the last several decades, many studies have predicted that the suitable area for coffee farming will decrease in most producing countries.
by Lorena Piedra Castillo
Put simply, as the climate warms up, optimal areas for arabica coffee production are shifting to cooler regions, usually at higher elevations. In many cases, simply moving coffee production further up the mountains is not recommended. It can mean converting remaining fragments of biodiverse tropical cloud forest and potentially impacting the clean water available to downstream communities by altering the hydrological functioning of steep mountainsides.
Additionally, many coffee regions are simply running out of space at high elevations as coffee farming reaches the mountaintop. While conversations about the increased consumption of quality Coffea canephora (robusta) that tolerates higher temperatures are important to any discussion of coffee and climate change, predicting changes in Coffea arabica is essential in future planning for the coffee sector.
Most studies performed to date have used global or regional spatial suitability models to predict climate change–induced changes in coffee production. A modest number of studies have addressed the potential impacts on coffee quality and, to our knowledge, only a few have looked at the effects of spatial changes on coffee flavor. Determining the exact impacts of climate change on coffee quality is difficult.
A very thorough review by Ahmed et al. (2021)[1] concludes that “coffee quality is sensitive to shifts in environmental and management variables linked to climate change and climate adaptation. Synthesis of the totality of evidence across studies points to consistent trends regarding the effects of high altitude and low light exposure on enhanced coffee sensory attributes.” They noted critical research gaps in existing scholarship. Few studies address subjects such as “the effects of carbon dioxide, temperature, and water stress on the directionality of coffee quality (increase, decrease, or non-linear) as well as the interaction of multiple environmental and management conditions.”
Climatic factors affect the plant’s metabolism, flowering, and fruit maturation, which in turn impact coffee flavor upon roasting, and subsequently a taster’s impression of quality of that coffee.
Higher temperatures normally accelerate the development and size of fruits and limit the generation of secondary metabolites that are important for coffee quality. Coffee cuppers have also noted that warm (but not extreme) temperatures are usually associated with sweet profiles (e.g., chocolate, which is considered optimal for some markets), while more complex flavor profiles are associated with cooler weather conditions.
Moving beyond these general observations (and generating practical recommendations for coffee growers) has been difficult due to the large number of variables involved, the complexity of their interactions, and the unique conditions of each coffee-growing region. Scientific teams attempting to answer this question— although often excelling in disciplines such as climate change, ecology, and plant metabolism—frequently lack the coffee knowledge (including sensory skills, supply-chain understanding, and market preferences) needed to establish the connections between causal factors affecting coffee quality and especially flavor.
Advances in spatial modeling, climate change scenarios, and remote sensing data layers have made it easier to trace the causal chain from climatic conditions to coffee production and to provide generalized estimates of the effects of climate change on coffee quality.
However, to the best of our knowledge, there have been virtually no prior studies attempting to link climate change to coffee flavor before this one.[2]
About the study
This study was part of a master of science thesis at Mexico’s Institute of Ecology (INECOL). INECOL is a federal research institute based in central Veracruz, the second most important coffee-growing region in Mexico, with a long tradition of producing high-quality coffee. INECOL co-founded the Center for Coffee Agroecology (CAFECOL), a nonprofit promoting more sustainable production in coffee highlands through both agroecological knowledge and a focus on the specialty coffee market.
Since 2012, CAFECOL has maintained a descriptive cupping database with the help of a panel of Q Graders.[3] Almost half of the 1,200 records from 2012 to 2017 also contained detailed information about farm location, coffee variety, processing method, and flavors. These descriptive cupping records were the raw material for this study, which could not have been accomplished without CAFECOL’s detailed record-keeping.
Data were analyzed using a widely accepted method in ecology studies, known as “ecological niche modeling.” This method maps the geographic distribution of a plant or animal species based on recorded areas of observation, collection, or capture. The map of a species’ location is then overlaid with climate data. Modelers can then construct a mathematical model that predicts the presence of the species based on different climate variables. The model’s predictive power is validated by comparing its results to additional data of the species’ presence not included in the model construction. In our case, instead of modeling the presence of a real plant or animal species, we modeled the occurrence of high-quality coffee, defined as a score of 83 points or above according to the 2004 SCA cupping system, and the occurrence of a specific flavor category.[4]
Once the model to predict coffee quality and flavor was working and validated for the current climate conditions,[5] two climate change scenarios for the year 2039 were applied: an intermediate-emission scenario, in which the climate change is expected to be milder; and a high-emission scenario, in which effects are expected to be more severe.[6] This analysis was done with a special type of bivariate regression analysis (logistic regression) with only two response levels (1 or 0, presence or absence) and combined with a geographic information system (GIS) tool to map where high coffee quality and different coffee flavors were most likely to be produced for coffee-growing areas in central Veracruz, considering both historical climate and future climate change scenarios.
The CAFECOL database was curated by first removing records without GPS coordinates, entries not located in the area of study in central Veracruz, or those involving varieties and processing methods that were not considered to be representative of this region.[7] The remaining data consisted of cupping records from 222 farms. Of these, 139 recorded the “presence” of high-quality coffee (for the purpose of this study in 2019, “high quality” was defined as coffees with a score of 83 and above), while 120 farms had lower cupping scores consistent with the “absence” of high-quality coffee. The exact locations of each farm were then used to map the values of 19 different climate variables for each, using historical climate data from Mexico’s Center for Atmospheric Sciences. These climate variables included detailed temperature and rainfall data, including seasonal extremes. Through iterations of the regression analysis, a mathematical model was produced to predict the “absence” or “presence” of high-quality coffee, using climate variables deemed to be significant predictive factors. A similar approach was used for subsets of the database corresponding to the presence of specific flavor categories: caramel, chocolate, spice, floral, fruity, and nutty.
Five climate variables were determined to be the most useful in predicting the presence of a quality score above 83 points: mean annual temperature, mean temperature of warmest quarter, mean temperature of the coolest quarter, rainfall of wettest month, and rainfall of warmest quarter. When the presence or absence of specific flavor categories was modeled, we found that different climate variables best predicted specific flavor categories. For example, in the case of the presence of a floral flavor, seven variables were found to be important. In decreasing order of importance, these were maximum temperature of the warmest month, mean temperature of the wettest quarter, total annual rainfall, rainfall of the coolest quarter, mean daily temperature range, temperature of the coolest quarter, and mean annual temperature.
Initial findings
Using these mathematical models, we began to map locations in central Veracruz that would have the potential to produce coffees with scores of 83 or above (described as “aptitude,” figure 1).
We also mapped locations that would have the potential to produce coffees with each of the flavor categories that we are interested in. For example, figure 2 shows those regions with the potential to produce coffees with a floral flavor. Although high-scoring coffee may be found in a large area of central Veracruz at a certain altitude, the maps we produced showed that the conditions for increasing the probability for certain flavor categories (e.g., floral) are much more localized than high-scoring coffee in general.
This means that the altitude and climatic conditions required to produce certain flavors are more specific than the conditions required to produce quality. Similarly, we also found certain flavor categories (e.g., nutty) outside the area identified as suitable for this study’s high-scoring coffees. This indicates that the presence of flavors that some tasters value (depending on their preference) is not exclusive to high-quality coffee.
The maps of suitability for obtaining high scores and specific flavors under the historical climatic conditions are a great potential aid for producers in central Veracruz and buyers sourcing coffee from the region. Producers may be able to improve the climate conditions on their own farm through agricultural practices such as shade management, or they might plant new varieties that will be more resilient to the impacts of climate change. Alternatively, they could also adopt novel processing techniques, thus increasing the aptitude of their farm in generating higher scores in general or a particular flavor category. Buyers, on the other hand, may locate regions within central Veracruz that are likely to produce the sensory attributes and flavors their consumers seek.
Plotting overlapping multivariate estimates of suitability for each of the flavor categories on a graph together with mean annual temperature and total annual rainfall (figure 3) highlights how the floral flavor category requires the coolest temperatures, whereas the chocolate category requires slightly warmer conditions year-round. This offers another explanation as to why floral profiles are only found in certain higher-altitude regions.
Figure 2. Aptitude (0–1 or proportionally low to high) for floral coffee flavor in central Veracruz based on historical climate conditions. Note how the probability of generating this flavor increases in the Coatepec growing region (the area with the highest concentration of red pixels in the center of the study region) (image provided)
What does it all mean?
Having identified the climate variables and the models that best predict high scores and specific flavor categories under historical climate conditions, our study then proceeded to model what could happen to coffee scores and specific flavors in the area under different climate change scenarios.
These scenarios describe intermediate and severe emissions of greenhouse gases and corresponding changes in temperature and precipitation patterns, including shifts in the mapped values of the 19 climate variables used in our analyses.
Figure 3. This perceptual map displays multidimensional averages (centroids) of what climatic conditions are required to produce certain coffee flavor characteristics. The centroids (shown as red dots) represent the average of 19 different climate variables, including annual rainfall, mean temperature, and seasonal extremes. Two specific variables are represented as lines on the plot: mean annual temperature as green lines, and total annual rainfall as orange lines. From left to right, temperatures become hotter (from 18.8°C to 19.5°C) and annual rainfall becomes lower (1987.8 mL to 1967.46 mL). You can see that some flavors, such as floral, require cooler temperatures and higher rainfall, compared to chocolate, which can be produced in hotter temperatures with lower rainfall. (image provided)
Under the intermediate climate change scenario, although one region in central Veracruz (Atzalan) gains suitable area for high-scoring coffee, another region (Tezonapa) loses all suitable area and, overall, the area suitable for high-scoring coffee in central Veracruz is reduced to 57,341 hectares (42% loss of current suitable area) by 2039. Under the severe scenario (and assuming no change in farm management) two regions (Atzalan and Tezonapa) completely lose their ability to generate high-scoring coffee. The growing areas in central Veracruz suitable for high-scoring coffees are reduced to 31,074 hectares overall (a 69% loss compared to the current area). As these numbers account for new areas that become suitable for coffee as the climate changes—usually higher-elevation areas that were previously too cold to grow coffee but that may be hard to convert for reasons already mentioned— the loss of present-day farms could be even greater than these statistics suggest.
Similar trends are expected for shifts in areas with potential to produce coffee with specific flavor categories.
As climate change advances, some areas will become more suitable for a certain flavor, while others will become less suitable or will be lost completely. For example, figure 4 shows which areas will gain or lose their aptitude to produce coffee with a floral flavor. What is most worrying about these scenarios is that, although there will still be some suitable areas for high-scoring coffee in central Veracruz by 2039, certain cherished flavor profiles (e.g., floral) will become extremely scarce, at least in the study area.
Figure 4. Changes in suitability (aptitude) for floral flavor in coffee-growing areas in central Veracruz by 2039, under an intermediate (up) or a severe (down) emissions scenario: light green represents gains, orange represents losses, and dark green represents no change. (image provided)
(image provided)
But there is hope. Although climate models take a lot of variables into account, these particular models didn’t account for certain human factors such as skills in harvesting or processing or differences in agronomy practices such as shade management, which could have also impacted the tasters’ impression of quality.
All models are imbued with a level of uncertainty: in a complex system like the global climate, changes in human behavior or unexpected feedback between variables could result in different outcomes from those shown here. Even the best model predictions are still just that—predictions—so scientists must keep forecasting and fine-tuning their models because they represent our best hope for timely and effective responses to the threat of climate change.
More studies correlating coffee flavor with climate factors and projecting climate change impacts, especially regional modeling with finer-scale data, are urgently needed to gain a better understanding of what will happen in other coffee-producing regions around the world and to provide growers with vital information for planning future farm management strategies. Strategies for mitigating and adapting to climate change in the coffee sector should explicitly consider the possible consequences on coffee quality and flavor.”
MILAN – A new acquisition for the Caffè Nero Group: the sixth since 2016 and the second in a matter of weeks. The family-owned group, founded by Gerry Ford, has completed the purchase of FCB Coffee, a small chain of coffee shops founded in 1998 and based in London.
FCB Coffee currently has 11 locations in travel hubs across London and the South East. With this acquisition, the Caffè Nero Group aims to bolster its presence in the travel and transport business.
The group will now have more than 50 outlets in train and underground transport hubs in the United Kingdom.
FCB Coffee opened its first kiosk site in 1998 with an aim to bring great quality coffee, as quickly as possible to commuters.
The company is fully committed to reducing their impact on the environment. During 2018, they changed all their takeaway cups and lids to compostable material.
By doing FCB Coffee removed almost 3 tonnes of carbon from their annual footprint, almost the equivalent of 20 flights from London to Rome, according to the company’s website.
The Nero Group Founder and CEO Gerry Ford commented: “I’m very pleased to bring FCB into our Group. Its stores offer commuters in transport locations very high quality coffee.
This is part of our strategy to provide customers with premium coffee no matter where they might be. As the coffee market develops, we continue to be focussed on the premium, specialty coffee category.”
The Nero Group, which owns the Caffè Nero, Coffee #1, Harris+Hoole and Aroma brands, has a total of 790 outlets in the UK.
Last month it also acquired the business of 200 Degrees Coffee, a Nottingham-based chain with 21 shops in cities including Manchester, Leeds, Leicester, Cardiff, Derby and Liverpool, and its own roastery.
ABOTSFORD, Canada — VSSL Gear, a leader in premium outdoor coffee equipment, announces several strategic initiatives to boost its holiday season presence and build momentum into 2025. To expand its reach, VSSL has partnered with Gerten Outdoors and Lost Creek Group as new sales representation, strengthening its mission to bring quality coffee experiences to outdoor enthusiasts. These partnerships will support VSSL’s 2025 sell-in and broaden its market impact.
In tandem with the sales expansion, VSSL’s Nomadic Coffee Lab has energized the outdoor community throughout 2024 with mobile coffee experiences across the Rocky Mountains and Pacific Northwest.
The Nomadic Coffee Lab will continue to offer hands-on product demos, in-store pop-ups, and training to bolster brand engagement and empower retail partners.
Building on the success of its Nest Pour-Over Kit, VSSL is also introducing new colorways—Deep Moss and Everglade—adding to the original Black and Cream. Available in the Nest Pour-Over Kit (MSRP $75) and Pour-Over Set (MSRP $50), these expanded options enhance VSSL’s stylish and functional lineup.
“VSSL is redefining the outdoor coffee experience through uncompromising quality and innovation,” said David Marsala, President of VSSL. “Our partnerships and upcoming retail activations reflect our commitment to delivering top-tier products that elevate every adventure.”
Rounding out the year, VSSL will launch a holiday pop-up shop at District 1881 in Chilliwack, BC. This festive retail experience will showcase the full range of VSSL products, including the premium Nest Gift Box Set (MSRP $225) and Java Grinders (MSRP $160-220), perfect for gifting to coffee and adventure lovers alike.
BREA, Calif., USA – Reborn Coffee, Inc., a premier specialty coffee retailer, is pleased to announce the successful acquisition of a 58% stake in Bbang Ssaem Bakery, a leading bakery chain with 31 locations across South Korea. This acquisition follows the previously signed MOU between the two companies, solidifying Reborn Coffee’s commitment to expanding its offerings and establishing a strong presence in the bakery sector.
Bbang Ssaem’s established presence in the Korean market, combined with Reborn Coffee’s specialty coffee expertise, creates a unique opportunity to enhance brand strength. This acquisition also serves as a launchpad for Reborn Coffee’s entry into the South Korean franchise market, delivering premium coffee and bakery experiences to new locations through a scalable and accessible model. With Bbang Ssaem Bakery’s trailing twelve months revenue through November 2024, an estimated $7 million, this acquisition positions Reborn Coffee to leverage the synergies and drive revenue for both companies.
Through this franchise initiative, Reborn Coffee aims to empower local entrepreneurs and foster a strong network of franchise partners who share its commitment to quality and customer satisfaction. The franchise model will allow Reborn Coffee to expand more rapidly across South Korea, introducing its new standardized café concept and high-end coffee and bakery offerings to diverse communities. This initiative is expected to significantly enhance brand reach, attract new customer bases, and create substantial growth opportunities for both Reborn Coffee and its franchise partners.
The acquisition, funded by accredited investors in Korea, underscores strong market confidence in Reborn Coffee’s growth potential and commitment to delivering value. By bringing Bbang Ssaem under its corporate structure, Reborn Coffee gains a foothold in the bakery sector, aligning its offerings to meet the demand for both artisanal baked goods and premium coffee.
Founded by renowned baker Jong Kim, with 40 years of experience, Bbang Ssaem Bakery has built a reputation for exceptional quality and innovation. This legacy will integrate seamlessly with Reborn Coffee’s new wave design café concept, combining high-end coffee and bakery elements to create a luxurious, unique experience for customers in Asia.
“This acquisition marks a pivotal moment in our mission to expand Reborn Coffee’s brand footprint through strategic partnerships,” said Jay Kim, CEO of Reborn Coffee. “By acquiring Bbang Ssaem’s excellence in the bakery sector with our specialty coffee, we are creating a distinctive offering that resonates with customers. Through our franchise model, we look forward to collaborating with passionate entrepreneurs to deliver premium experiences across South Korea and beyond, setting a new standard for the cafe industry.”
Reborn Coffee’s café concept aims to elevate the customer experience by offering high-end specialty coffee, artisanal baked goods, and a welcoming atmosphere. Select locations in South Korea will be upgraded to reflect this high-end café bakery model, meeting the growing demand for premium food and beverage options.
This acquisition marks a significant milestone in Reborn Coffee’s expansion strategy, reinforcing its commitment to delivering exceptional products across all locations. The company looks forward to implementing this enhanced concept and capitalizing on the synergies from this acquisition to drive sustained growth and profitability.
NEW DELHI, Delhi, India – Scalene Coffee Research Organization a member of Organisation De Scalene Foundation, a global leader in sustainable technology innovations, announces the launch of COPTERS (Coffee Pulping Water Recovery System) Technology, a groundbreaking water recovery system developed to reduce water wastage in the coffee pulping process drastically by recovering almost 90% of pulped water.
This ground-breaking Pulp Effluent Recovery System offers an integrated solution to the challenges of water scarcity and environmental impact in coffee production, representing a breakthrough in sustainable water management in coffee wet processing.
The expansion of the coffee industry has raised awareness of the environmental impact of coffee processing, especially the problems with waste management and excessive water use. For every kilogramme of coffee beans, traditional coffee pulping uses about 20,000 liters of water to get high quality parchment. The Coffee pulping water recovery system redefines industry sustainability standards by lowering this requirement to an unprecedented 500 milliliters per kg of clean coffee.
The COPTER System treats and purifies pulping wastewater using cutting-edge fine particle shortwave dissociation technology, eliminating impurities at the elemental level and enabling water reuse. By treating enormous quantities of effluent, the system not only helps with regulatory compliance but also makes it feasible to reuse clean water, significantly lowering the environmental impact of coffee production. COPTERS offers coffee growers an economical and environmentally responsible solution that also increases profit margins by drastically reducing water usage, providing high grade bio nutrient for the coffee plants and also gives an option for carbon mitigation including the carbon credits.
COPTERS contributes to a sustainable future by focusing on key benefits such as the Circular Economy, achieving Zero Liquid Discharge, and providing Enriched Bionutrients. It generates Water Credits, lowers Total Cost of Ownership (TCO) and Operational Expenditure (OpEx), and ensures strict Regulatory Compliance. By adopting this system, coffee growers gain an economical and environmentally responsible solution that enhances profit margins through drastically reduced water usage. Through this system, the income of coffee farmers will also be increased in three folds. The first of the COPTER System was implemented at Bagavathi Estate, in Madapura of Kodagu district, during the 2023-24 harvest season.
Enthusiastic about the achievement Dr. Rajah Vijay Kumar, Chairman of Organisation De Scalene Foundation, stated, “I think our team has solved one of the oldest problems in wet processing of coffee. Now, you need not be guilty of destroying 145 Liters of water for every cup of coffee you drink. This technology is developed for the world of coffee, it will be made available to all coffee farmers all over the world. We have to save our heaven for the ones to come.”
About Scalene Coffee Research Organization
Scalene Coffee Research Organization LLP (SCRO) is one of the research wings under Organization De Scalene Foundation (ODSF) headquartered in Bangalore. SCRO is a research organization that predominantly conducts various research in coffee space that includes areas of engineering in coffee like harvesting technologies, dewedding technologies, green house gases mitigation in coffee environmental and water management in coffee processing as well as specialized stress irrigation, soil and drought fertility management etc.
SCRO has its field office at Madapura in Kodagu. SCRO is also a member of the World Coffee Research and Speciality coffee association.
MILAN – The UK ready-to-drink (RTD) coffee market, currently valued at US$292.0 million as of 2023, is poised for robust growth, projected to reach an impressive market valuation of US$ 528.3 million by 2032, according to a new report from Astute Analytica. This growth reflects a steady compound annual growth rate (CAGR) of 6.81% over the forecast period from 2024 to 2032.
The RTD coffee market is thriving as consumers increasingly opt for convenient, high-quality coffee products that cater to on-the-go lifestyles.
Demand is further fueled by an expanding array of premium and innovative options, from cold brews to dairy-free and functional beverages, meeting evolving consumer preferences.
The growth in this market aligns with broader shifts in the beverage industry, where RTD formats are rapidly gaining traction. This trend is largely driven by younger consumers, who prioritize convenience without compromising on quality and taste. As a result, major brands and new entrants alike are investing in product innovation, sustainable packaging, and marketing strategies aimed at capturing the attention of health-conscious, environmentally aware consumers.
The modern urban lifestyle in the UK significantly drives the growth of the ready to drink (RTD) coffee market. With over 83% of the UK population residing in cities, the hustle of urban life leaves little time for traditional coffee brewing. Studies indicate that UK workers have some of the longest commuting times in Europe, averaging nearly an hour each day.
This has led to a surge in demand for convenient, on-the-go beverage options that fit seamlessly into busy schedules. The proliferation of convenience stores and supermarkets, totalling over 46,000 and 11,000 respectively, provides widespread access to RTD coffee products. Retailers have reported increased foot traffic during morning hours, with sales data showing significant spikes in RTD coffee purchases during these times.
The ease of availability, coupled with the immediate gratification that RTD coffee offers, makes it a staple for many on-the-move consumers.
Additionally, technological advancements have contributed to this driver. The rise of contactless payments and mobile ordering apps has streamlined the purchasing process, reducing transaction times. Delivery services have also expanded their offerings to include RTD beverages, with companies like Deliveroo and Uber Eats reporting millions of beverage deliveries in 2023.
This synergy between consumer lifestyle and technological convenience cements the role of RTD coffee in meeting the demands of the UK’s fast-paced urban environments.
The energy menu at Scooter’s Coffee is getting a refreshing new boost (picture provided)
OMAHA, Neb., USA – The energy menu at Scooter’s Coffee is getting a refreshing new boost. The fast-growing coffee drive-thru company announced today a new partnership with Red Bull, the premium energy drink known to vitalize body and mind, which will power the new Red Bull Infusions and Vertigo Smoothies at Scooter’s Coffee.
The collaboration will also make Scooter’s Coffee the exclusive quick-service restaurant serving the new limited time Red Bull Winter Edition Iced Vanilla Berry. We’re taking this icy-fresh energy drink to new heights with the new Iceberry Ignite Red Bull Infusion at Scooter’s Coffee.
This refreshing limited time menu offering, available while supplies last, features the crisp blueberry, vanilla, and eucalyptus flavors of Red Bull Winter Edition infused with additional smooth vanilla flavors and topped with vanilla cold foam and blue sugar crystals for an extra touch of winter magic.
“At Scooter’s Coffee, we’re known for the amazing coffee and espresso we serve fast and friendly at our 825 locations nationwide. Now, with Red Bull in our lineup, we’re giving our customers what they’ve asked for: a premium energy offering that provides a crisp and delicious boost to their day,” said Amber Novak, Senior Director of Menu Strategy and Workflow.
Red Bull Infusions at Scooter’s Coffee are the perfect pick-me-up that feature Red Bull Yellow Edition (Tropical) infused with your choice of fresh, fruity flavors including prickly pear, blue raspberry, raspberry, or coconut.
Vertigo Smoothies at Scooter’s Coffee are also getting the Red Bull treatment. Each Vertigo Smoothie features the energy boost of Red Bull Yellow Edition (Tropical) blended with ice and one of five delicious fruit flavors: Strawberry, Peach, Mango, Strawberry Banana, or Wild Berry.
Red Bull Infusions and Vertigo Smoothies can also be made with Red Bull Energy Drink or Red Bull Sugarfree upon request. Customers can also purchase individual cans of Red Bull Energy Drink, Red Bull Sugarfree, Red Bull Yellow Edition (Tropical), and Red Bull Winter Edition (while supplies last) at all Scooter’s Coffee locations.
Scoot On Around to Scooter’s Coffee, your Red Bull destination, for an Iceberry Ignite Red Bull Infusion, a fruit-flavored Red Bull Infusion, or an energy-filled Vertigo Smoothie. Visit scooterscoffee.com or download the Scooter’s Coffee mobile app to find your local Scooter’s Coffee location.
DUBAI, UAE – Nestlé and L’Oréal, members of the Alliance for Youth (A4Y) announce the launch of Next Level (NxL) Season 3. This training program empowers young people with the essential skills they need to thrive in today’s dynamic and rapidly changing workforce, particularly in the booming fields of artificial intelligence (AI) and digitalization, while also preparing them for the job market and entrepreneurship.
Partners Nestlé and L’Oréal launched Season 1 in 2022. With the addition of 14 new partners in Season 2, the program has impacted more than 20,000 young individuals across the region throughout both seasons. Building on this success, NxL Season 3 brings in new speakers from Google, LinkedIn, Microsoft, Monsha’at, and Blossom Accelerator alongside previous partners such as Anghami, Snap, Injaz Al Arab, The University Leadership Council, and You Experience. The program will feature modules, focusing on key areas such as AI and digital skills, green skills, entrepreneurship, personal branding, career building, networking.
David Moloto, Human Resources Director for Nestlé in the Middle East and North Africa, commented: “At Nestlé, we are dedicated to empowering young people for future careers by developing essential skills and creating robust job opportunities. We believe in the power of collaboration, and alongside L’Oréal and other valued partners, we are excited to launch a new season that will positively shape the lives of youth transitioning from education to the workforce.”
Jean-Dominique De Ravignan, L’Oréal Middle East Human Resources Director, said: “L’Oréal has a strong commitment to supporting youth education and this resonates with the company culture and values. We are very proud of running NxL Season 3 with Nestlé and the other involved partners, this program has a strong impact on the upskilling and education of the young generations in the MENA region through the identification of key relevant topics ranging from AI to personal growth, which will help their readiness for employment.”
Across the Middle East and North Africa (MENA) region, young people (under the age of 30) represent more than half (55%) of the population1. However, the region faces the highest youth unemployment rate in the world (26%), according to the World Bank2. Meanwhile, the impact of AI in the Middle East is anticipated to be substantial, with projections indicating it could reach US$320 billion by 20303.
The free program offers live online sessions delivered by key speakers from Nestlé, L’Oréal, and other partners, broadcasted from the United Arab Emirates and Saudi Arabia. The content is localized to suit the different markets and is presented in English, with live transcription in Arabic, French and English, and sign language interpretation for broader accessibility. NxL Season 3 kicks off on 25 November 2024, with applications closing on 22 November.
MILAN – Coffee futures bounced back yesterday from the lows set on Friday. In the first two days of the week, both markets moved higher, boosted by the continued uncertainty on fundamentals, which fuels volatility. In New York, the contract for December delivery gained 720 points in two days to close at 250.15 cents yesterday, Tuesday 5th November.
In London, the contract for January delivery of the Ice Robusta rose $93 between Monday and Tuesday to settle at $4,372.
On Friday, London and New York coffee futures had reached their lowest levels since mid-August and early September respectively.
Markets continue to monitor the situation in Brazil, where October rains have only partially reversed the damage caused by over four months of drought.
In Vietnam, the recent tropical storm Trami brought heavy rains but no serious damage to coffee growing areas, where the harvest has only just begun.
Last spring’s severe drought (the worst in the last 10 years) has seriously affected the development of the crop, which is expected to mark a further decline.
Data from the European Coffee Federation (ECF) – as reported by analyst Hedgepoint – show a recovery in green coffee stocks in the major coffee ports of Europe, which rose to 8.85 million bags in August, partially recovering from the historic lows seen in the first months of the year, but still below 2023 levels.
The positive trend affected all coffee categories, but was more pronounced for Washed Arabicas and Robustas, reflecting higher volumes imported from Central America, East Africa and Brazil.
European green coffee stocks had fallen to 6.4 million bags in March 2024, the lowest level in decades.
Since then, imports have picked up pace, partly due to the need to replenish stocks ahead of the entry into force of the EUDR, the postponement of which has meanwhile been decided and is about to be approved by the European Parliament
Meanwhile, preparations are in full swing for the 12th International Coffee Week (Sic), which will be held in Belo Horizonte, the capital of the state of Minas Gerais, from 20 to 22 November.
The theme of this year’s event is ‘How climate, science and new consumers are shaping the future of coffee’.
The show is expected to attract around 20,000 professional visitors to the Expominas exhibition centre. The event will also feature specialist workshops and the finals of the Brazilian Coffee Championships.
