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Patent-Pending Packaging Protects Coffee Flavor


For the first time in the history of coffee, there’s a packaging that will preserve the cold-brewed beverage without refrigeration. Coffee concentrate packaged in a bag-on-valve system is shelf-stable for three years or more and comes out of the can with the same taste and aroma it had when it was freshly brewed, according to BOV Solutions Founder and CEO Paul Hertensen.

“The packaging is specifically designed for today’s cold coffee drinks,” he said. “It looks like an aerosol can, but it’s not aerosol. This is a pure, natural coffee product with nothing added. There are no preservatives. No refrigeration is required.”

BOV Solutions has partnered with the world’s largest coffee-brewing company, which is making the coffee concentrates that are packaged inside the BOV Solutions’ bag-on-valve cans. The coffee concentrate itself is enclosed inside a bag so that it’s in an oxygen-free environment and is never touched by propellants. Then the can is pressurized outside the bag, and that pressure provides the force that propels the coffee concentrate out of the can when the valve is opened. The can is made from 100 percent fully recyclable aluminum, so there’s no landfill impact, and shelf-stability tests have shown no change in the coffee after three years without refrigeration. “The flavor is still there; the aromas, still there. It’s exactly the way it was when it was put into the can,” Hertensen said.

Flavor stays the same because the sealed bag protects the coffee from the oxidation that changes the flavor of coffee as it sits in an open container. “Our coffee tastes the same from the first cup to the last cup with no changes whatsoever,” Hertensen said.

All the consumer has to do to prepare the beverage is to dispense a quarter of an ounce of the coffee concentrate into hot or cold water. “You absolutely need no equipment whatsoever. All you need is hot water or cold water or milk, whatever you use to make your coffee drink,” Hertensen said. The coffee concentrate can also be used as a flavoring ingredient for foods like ice creams or baked goods. “It has no bitterness,” Hertensen added. “All the bitterness has been removed.”

The same technology can also be used to package tea concentrates. At-home preparation for those also requires just the dispensing of a quarter of an ounce of the concentrate into a glass of ice water or a cup of hot water. “Tea is also a cold-brewed process,” Hertensen said. “We get the pure flavor of the tea.”

The technology has patents pending around the world, Hertensen says. “What we actually patented was the ability to put a coffee or tea concentrate into a bag on valve. We also patented putting the bag-on-valve into a dispensing system.”

“This is the most exciting product I’ve ever had my fingers on by far,” he added. “People are dying for us to get it onto the market.”

BOV Solutions’ profits from sales of the coffee and tea packaging will be donated to a new veteran’s organization that’s providing an outdoor recreational retreat area for disabled veterans and first responders. “It’s a good cause. There are organizations helping these veterans get mobile, but there’s no place they can go to enjoy outdoor sports that has equipment modified for them,” Hertensen said. “It’ll be totally free of charge to the veterans. This is drastically needed for those who serve and protect us and have been disabled doing so. It’s a marvelous thing because it will help them feel whole again.”

The recreational facility will also be available to firefighters, police officers and other first responders who have become disabled through the performance of their duty as public servants, Hertensen said. “It’s a great organization.”


Coffee Brewers to Appeal to Specialty Coffee Loving Millennials


By Amber Gallegos

When it comes to Millennials and coffee, there is a definite trend towards specialty coffee. As a generation coming of age in the era of Starbucks, the group leans more towards espresso-based beverages than the grocery store coffees preferred by older generations. They are also more likely to drink coffee away from the home than other generations. What this means for the coffee industry is yet to be seen, experts say, but in the meantime, manufacturers of coffee brewers are taking varied approaches to potentially serve the large population of Millennials.

The Pew Research Center defines Millennials as adults that are ages 18 to 34 in 2015. The 2015 National Coffee Drinking Trends Report (NCDT) from the National Coffee Association, finds that at-home coffee consumption is directly related to age. Younger consumer are more likely to consume coffee out-of-home than older consumers, 45 to 46 percent among those aged 18 to 39, versus 18-35 percent of those aged over 40.

“Millennials are a unique consumer demographic for our industry as they tend to come to specialty coffee much earlier than their older counterparts,” says Heather Ward, Research Analyst for the Specialty Coffee Association of America. “In part, because they grew up in a world where a specialty coffee shop was available to them on every street corner. Historically coffee consumption skewed older, but that was likely due to the fact that coffee consumption meant a brewed cup of commercial coffee made in the home, while Millennials typically first experience specialty coffee in the retail environment where there are more specialty options available to them. It will be important that coffee companies understand the new entry point for these consumers, and how to engage them through their specialty coffee journey.”

The NCDT report surveyed 2,800 adult respondents online and found that daily consumption of specialty coffee was 35 percent among ages 18 to 24 and 36 percent among ages 25 to 39. Among ages 40 to 59 the percent was 30, and dropped down to 23 percent for those over the age of 60. The survey allowed respondents to identify whether they considered the coffee they consumed as specialty or not. Overall coffee consumption among ages 25 to 39 increased to 62 percent in 2014, up from 42 percent in 2000, according to the NCA.

“For the younger generation the espresso-based beverage are oftentimes their kind of gateway into coffee. A lot of the reason behind that is because that’s where you’ll find it’s less about the coffee and more about the milk and the sugar,” says Mark DiDomenico, Director of Client Solutions at Datassential, who helped present the NCDT findings this year and who previously served as Director of Insights for Sara Lee. “Cappuccinos are much more creamy to begin with and much more about the milk than it is about the espresso. So it’s a little bit easier path for them to build that coffee habit around, versus just drinking regular coffee even if you did put cream and sugar in it – it’s still less exciting, if you will, than say a caramel macchiato. It’s really about flavor and sweetness.”

The NCDT data also finds that espresso-based beverages are significantly more popular among those 18-39. There appears to be sustained, if not growing, strength among all under 40, particularly those 18-24. Conversely, an overall decline in non-gourmet coffee consumption is more pronounced among those 18-24.

Companies coming out with home coffee machines certainly hope that they can capture consumer interest by appealing to them with appliances that meet their love of specialty coffee and convenience. Capresso’s On-on-Go Personal Coffee Maker is a compact brewer that brews from ground coffee or soft pods into a 16-ounce stainless steel travel mug and retails for $49.99.

“We found that Millennials were especially drawn to the On-on-Go Personal Coffee Maker during our product testing and development. They liked the small, compact size and the fact that it brews directly into a travel mug. This eliminates the hassle and waste of brewing a pot of coffee and then pouring it into your travel mug, plus there are fewer dishes to wash,” says April Strogen, Capresso Director of Marketing. “Millennials drink more coffee and are more sophisticated in their coffee tastes, so they appreciate a quality product at an affordable price. A key benefit of the On-the-Go is that, unlike many other smaller units, it brews at the ideal temperature of 200 degrees Fahrenheit. Millennials also tend to be more concerned about the environmental impact of their coffee brewing choices. They know that pod and capsule systems involve unnecessary packaging and waste. The On-the-Go comes with a reusable permanent filter for brewing ground coffee, and it can also accommodate soft pods, which are more environmentally friendly.”

From the new OXO On[TM] line of small electrics, the Barista Brain 9-Cup Coffee Brewing System retails for $199.99 and aims to give users more precise control through an intelligent microprocessor that offers precision temperature control, a timed water pump, and the option of brewing a single serving rather than an entire pot. All these controls seek to provide the same hand-crafted coffee in-home that Millennials are so crazy about getting at coffee shops.

“When it comes to coffee, it’s all about brew time and brew temperature,” says Claire Ashley, OXO Kitchen Electrics Senior Product Manager. “Our 9-Cup Coffee Maker has a thoroughly thought brew cycle to ensure optimal extraction and excellent coffee. We wanted to offer the same quality of coffee for a single serve (one mug or two cups). At OXO, we care about convenience; we cannot ignore those mornings when we are rushed but need just one mug before running out of the house. We developed a specific single serve brew cycle that takes into account the smaller amount of coffee in the brew basket for optimal extraction. You will see the water going over the grounds and pausing. This is intentional. We are controlling brew time and temperature for you.”

Indeed, brewing time and water temperature are important components for properly preparing a cup of specialty coffee to its full potential, as well as important factors for the espresso-based beverages that Millennials gravitate towards. Machines like BUNN’s trifecta MB may have a high price point, $599.99 in this case, but offers consumers who are truly passionate about coffee an option to make their coffee at home just they way they like it. BUNN applies its experience in the commercial realm to the trifecta MB so that users can control the turbulence cycle and infusion time, essential factors in extracting the flavor notes of the coffee bean rather than the flavor derived from the roasting process. The machine is particularly suited to single-origin coffees.

“The person that’s buying this machine is very engaged in where they’re getting their coffee beans, is very particular about where they’re going to be sourced and how they’re roasted, and being able to craft their personalized cup,” says Nathan Leitner, Product Manager of Home Products for BUNN. “With the control knobs for the infusion cycle and turbulence time, you can really dial in your specific tastes, so it’s that person that really wants to be able to experiment with coffee …. There’s so many ways to mess up a cup of coffee, so we really want to ensure that if you use our equipment that we can guarantee you’re going to have the best result in the cup.”

“It will be interesting to watch going forward as Millennials transition into the older generations. Right now most of them are working age adults and that’s when we start to see, or we think we’ll see, change in their consumption habits,” says DiDomenico. “That’s when a lot of them move away from those sugary cappuccinos, espresso-based beverages, and pick up a regular coffee habit, so we’ll see if that actually happens or if they keep that habit of getting the espresso-based beverages. I think we’re in a bit of a transition so we can maybe in the coming years see where that trend goes.”


“The Wall” Specialty Coffee Tasting Experience Coming to Seattle Coffee Gear

Seattle Coffee Gear today announced a new retail experience in specialty coffee coming to its flagship store this November. The Washington state-based coffee equipment retailer is not only expanding its selection of specialty coffees, but also offering customers a way to taste before they buy.

A first of its kind, “The Wall” offers 32 specialty coffees ready to sample via pour over or espresso brew method. Freshly roasted and ground on demand from one of 32 grinders, each coffee is given its own story and place in the line up. Customers are encouraged to create their own “tasting flight” by selecting a few to try, brewing them up and sampling right there in the store. Seattle Coffee Gear hopes that this will eliminate some of the mystery of coffee and let customers learn more about their personal tastes as well as the beans themselves.

Seattle Coffee Gear is also excited to expand their selection of specialty coffee to include some of the nation’s leaders in third-wave coffee as well as a few more of their local favorites. New roasters include La Colombe Coffee Roasters, Supersonic Coffee and Batdorf & Bronson Coffee Roasters, among others. This move is in line with Seattle Coffee Gear’s mission to provide freshly roasted coffee. “We work with each roaster and only offer their coffees for a determined number of days post-roast. We believe in transparency; the roast date is clearly listed on each bag and we guarantee their freshness,” states company founder, Victor Gehlen.

In honor of launching “The Wall,” Seattle Coffee Gear will host a grand opening celebration Saturday, November 7, 2015 starting at 10:00 a.m. This will be a day full of free goodies, guest roasters, tastings and, of course, a lot of coffee. Stop in and brew a cup.

White Coffee’s BioCup Reduces Plastic Waste


White Coffee Corporation has an innovative new product to be featured at this summer’s Fancy Food Show.  White Coffee’s latest development, BioCup™, is a single serving coffee pod that is biodegradable. Coffee pods from single serve coffee present a growing recycling problem facing many households. BioCup is both compostable and biodegradable with 90% degradation after six months.

With single cup packaging on the rise, buyers are starting to consider the ecological consequences of single use waste in their coffee consumption.  “Our goal is to be the leader in the coffee industry in minimizing its environmental footprint,” says Jonathan White, Executive Vice President of White Coffee Corporation.biocup

BioCup bio-degradable and compostable organic single serve coffee is available in 11 flavors: Colombian, Breakfast Blend, French Roast, Full City Roast, Mexican High Grown, Peruvian, Rainforest Blend, Hazelnut, French Vanilla, Sea Salt Caramel and Chocolate Morsel. Single origin, non-organic BioCup is available in Colombian Decaffeinated, Colombian Supremo, Ethiopian Yirgacheffe, Honduras Marcala, Kenya AA Ruiri and Sumatra Mandheling varieties.

The Fancy Food show, a hub for manufacturers and buyers alike, celebrates innovation in the industry. The largest specialty food trade event in North America is held at the Javits Center in New York City from June 28-30th.

White Coffee’s “BioCup™” is available in retail outlets nationwide and will be offered in 10-count and 80-count boxes. The 10-count box has a manufacturer’s suggested retail price of $7.99. The cups produced will be 2.0 compatible, for use with the Keurig® system and similar coffeemakers.

Community Coffee Company Introduces New Vanilla Creme Brulee Flavor to Coffee Line-Up This Spring

Community Coffee Company has just released a new flavored coffee that is perfect for spring entertaining and an everyday sweet treat: Community® coffee Vanilla Creme Brulee. Now there’s no reason not to indulge in dessert all day.

Vanilla Creme Brulee, like all Community® coffee products, is made from only the top 10 percent of the world’s coffee beans and has been expertly blended to ensure the very best flavor and aroma. As a result, this sweet and creamy blend has all the flavor and satisfaction of a traditional crème brulee— a light, crisp taste of sugar layered on top of delicious vanilla bean custard.

“With dessert-flavored beverages on the rise, we wanted to give our customers another coffee option for morning, afternoon or night,” says Scott Eckert, Vice President of Marketing, Community Coffee Company. “We developed Vanilla Creme Brulee for those of us who crave a high-quality touch of sweetness in our day.”

Vanilla Crème Brulee can be purchased for a limited time in 12-ounce ground bags and 12-count single-serve cups on the Community Coffee Company website and at grocery stores throughout the Southeast region of the United States. For more information, please visit

Can Coffee Reduce Your Risk of MS?

Drinking coffee may be associated with a lower risk of developing multiple sclerosis (MS), according to a just-released study  that will be presented at the American Academy of Neurology’s 67th Annual Meeting in Washington, DC, April 18 to 25, 2015.

“Caffeine intake has been associated with a reduced risk of Parkinson’s and Alzheimer’s diseases, and our study shows that coffee intake may also protect against MS, supporting the idea that the drug may have protective effects for the brain,” said study author Ellen Mowry, MD, MCR, with Johns Hopkins University School of Medicine in Baltimore and a member of the American Academy of Neurology.

For the study, researchers looked at a Swedish study of 1,629 people with MS and 2,807 healthy people, and a U.S. study of 1,159 people with MS and 1,172 healthy people. The studies characterized coffee consumption among persons with MS one and five years before MS symptoms began (as well as 10 years before MS symptoms began in the Swedish study) and compared it to coffee consumption of people who did not have MS at similar time periods. The study also accounted for other factors such as age, sex, smoking, body mass index, and sun exposure habits.

The Swedish study found that compared to people who drank at least six cups of coffee per day during the year before symptoms appeared, those who did not drink coffee had about a one and a half times increased risk of developing MS. Drinking large amounts of coffee five or 10 years before symptoms started was similarly protective.

In the US study, people who didn’t drink coffee were also about one and a half times more likely to develop the disease than those who drank four or more cups of coffee per day in the year before symptoms started to develop the disease. “Caffeine should be studied for its impact on relapses and long-term disability in MS as well,” said Mowry.

The study was supported by the Swedish Medical Research Council, the Swedish Research Council for Health, Working Life and Welfare, the Knut and Alice Wallenberg, AFA, and Swedish Brain Foundations, the Swedish Association for Persons with Neurological Disabilities and the U.S. National Institute of Neurological Disorders and Stroke, the National Institute of Environmental Health Sciences and the National Institute on Aging.

New England Coffee Company Launches Blizzard Bold

New England Coffee Company, which has been roasting coffee locally for 99 years, today announces the availability of its Blizzard Bold blend. A new seasonal blend made from a unique arrangement of Central American coffee beans, Blizzard Bold boasts an intensely rich, dark, aromatic flavor that is perfect for cold winter days.

As with all of New England Coffee’s blends, Blizzard Bold is made with 100 percent high-quality Arabica coffee beans and small-batch roasted to ensure the perfect flavor. Blizzard Bold is one of the brand’s darker roasts, but also features a finer grind of the beans to provide a smooth finish. Blizzard Bold is the first in a series of limited-time-only products New England Coffee will offer throughout 2015. The special blends will include longstanding customer favorites along with several completely new flavors.

To celebrate the Blizzard Bold launch, New England Coffee will give consumers the opportunity to win a year’s supply of free coffee via a Facebook contest asking fans to guess how many inches of snow Boston will see this February. The contest will kick off on February 6, the anniversary of the infamous Blizzard of 1978, which dumped a then-record 27.1 inches of snow in Boston.

In addition, New England Coffee social media followers on Facebook and Twitter will be able to show just how bold they are by sharing their own bold move via photo or video using the hashtag #neboldmove. The New England Coffee sampling truck will also visit select locations in Boston throughout January and February so followers can experience Blizzard Bold for themselves.

Blizzard Bold is available in 10-ounce freshly ground packages through February 2015 online at and at select retailers, including ACME Markets, Big Y, Market Basket, Roche Bros., Shaw’s, ShopRite, and Stop & Shop.

Lem Butler, Sam Lewontin Win at Big Eastern Coffee Competition

On November 21-23, around 80 coffee professionals from the East Coast participated in the Big Eastern Coffee Competition in Durham, North Carolina. Lem Butler, Counter Culture’s head of wholesale customer support and barista trainer of the Carolinas, placed first in the Southeast Regional Barista Competition, his fifth win in his coffee career. Butler has worked with Counter Culture in Durham since 2007. Sam Lewontin, barista at NYC’s Everyman Espresso, won the Northeast Regional Barista Competition using Counter Culture coffee. Butler and Lewontin will advance to the U.S. Coffee Championships with a first-round bye in Long Beach, California, in February 2015.
Twelve baristas competed using Counter Culture’s coffees, and in addition to Butler and Lewontin, seven of these competitors made it to the finals. In the SERBC: Anna Utevsky from Joule Coffee (Raleigh, North Carolina) came in third; Nathan Nerswick of Empire State South (Atlanta) came in fourth; and Micah Sherer of Tandem Creperie & Coffeehouse (Travelers Rest, South Carolina) came in fifth. In the NERBC: Carlos Morales from Third Rail Coffee (New York City) placed third and Erika Vonie from Everyman Espresso (New York City) finished fourth. In the Southeast Regional Brewers Cup: Jack Snyder of Northside Social (Arlington, Virginia) finished fourth and Henry Boyd of Morning Times (Raleigh, North Carolina) came in sixth. Additional competitors using Counter Culture coffees included: Jenny Bonchak, Slingshot Coffee (Raleigh, North Carolina); Steph Caronna, La Farm Bakery (Cary, North Carolina); Seth Cook, Northside Social (Arlington, Virginia); Timm Jones, Jubala Coffee (Raleigh, North Carolina); and Joshua Maitz, Peregrine Espresso (Washington, D.C.). See link here for full list of results.
At the Barista Competition, baristas competed in front of four sensory judges, two technical judges and one head judge as they prepared and served four espressos, four cappuccinos and four signature espresso beverages during a 15-minute race against the clock. Butler competed with AA-grade Thiriku (Nyeri, Kenya), roasted by Counter Culture’s Eddie Green and Kyle Tush, as his espresso for his signature beverage. For his cappuccinos, Butler combined 70 percent AA grade with 30 percent AB grade that was roasted two points darker “to focus more on balancing between sweetness and body in the cappuccino.” Butler was previously named Southeast Regional Barista in 2005, 2007, 2010, and 2012. Lewontin competed with Counter Culture’s Finca Los Alpes from Aida Battle in El Salvador (also roasted by Kyle Tush) as his espresso, noting that the “nectarine and grapefruit” notes balanced a “beautiful sweetness and crisp acidity.”
At the Brewers Cup, competitors were judged in two rounds by skilled coffee tasters. The first round was a blind tasting; the competitors all brewed the same coffee on their chosen manual brewing devices. Those who advanced to the second round brewed and presented their chosen coffee to the judges’ panel.
The Big Eastern Event is one of three Super Regional Coffee Competitions taking place across the country. The Big Western took place October 7-10 in Rancho Mirage, California, and the Big Central took place November 7-9 in Minneapolis. The winners of each competition go on to compete in the U.S. Coffee Championships at the SCAA’s 27th Annual Event, February 19-22, 2015, in Long Beach, California. The winner of each U.S. Coffee Championship moves on to compete in the 2015 World Barista Championship and World Brewers Cup in Seattle, April 9-12, 2015.
Open to the public and free to attend, the event also hosted opportunities for attendees to learn more about the world of specialty coffee and to taste coffee from local and regional roasters. The Big Eastern was sponsored by Counter Culture Coffee and Wilbur Custis Co. and produced by the Barista Guild of America and the Specialty Coffee Association of America.

Mondelez International to Expand Tassimo Beverage Capsule Production

Mondelez International has announced plans to invest $50 million (£30 million) in its Banbury, UK factory to build two new lines that will manufacture Tassimo beverage capsules. Tassimo is Europe’s fastest growing single-serve system, brewing a wide variety of beverages including Jacobs and Costa coffees and Cadbury hot chocolate.

The decision is part of Mondelez International’s multi-year investment in European manufacturing, under which $1.5 billion has been invested since 2010. The planned investment will create close to 80 roles and coincides with the 50th anniversary of the Banbury factory, which produces coffee brands such as Kenco, Carte Noire and Maxwell House. The Tassimo capsules produced in Banbury will be exported to Western European coffee markets in France and Spain as well as distributed in the UK.

“Tassimo is a key driver of growth for our European coffee business, so this $50 million opportunity is a great one for Banbury,” said Phil Hodges, Senior Vice President, Integrated Supply Chain, Mondelez Europe.  “Over the past 18 months, we’ve made similar investments in Bournville and Sheffield, underscoring our commitment to UK manufacturing. The proposed investment is part of our vision to manufacture our products on state-of-the-art lines that will enable us to meet growing demand while increasing our competitiveness.”

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Continued investment in the plant has created an efficient and modern factory capable of producing both instant and capsule coffees for Mondelez International’s brands. The $50 million investment, conditional on commitments to flexibility and cost competitiveness, will fund two new Tassimo coffee production lines to be installed in 2015.

The Tassimo beverage system, which was developed in Banbury prior to its launch in Europe in 2004, uses barcode technology to calculate the right amount of water, brewing time, and temperature for the specific beverage. Over the past five years, Tassimo achieved strong double-digit growth in Europe through a winning formula of convenience, an unrivalled brand portfolio and quality coffee.

“The proposed investment opportunity demonstrates that, in an increasingly competitive environment, the UK continues to be a prime location for large-scale manufacturing,” said Paul Sinclair, Head of Manufacturing at the Mondelez International Banbury site.  “We’re committed to securing this investment for Banbury by increasing flexibility and competitiveness, and we’re excited about showcasing the quality we can deliver to coffee drinkers in the UK and abroad by producing Tassimo in our factory.”

“This investment opportunity in Banbury is part of our ongoing supply chain reinvention plan,” said Hodges. “We’re implementing several such initiatives around the world to capitalize on growing demand, while also reducing costs and improving productivity.”

Mondelez International’s supply chain reinvention plan is expected to deliver $3 billion in gross-productivity savings, $1.5 billion in net savings and $1 billion in incremental cash over the next three years.  The investment follows Mondelez Europe’s announced $100 million commitment to build a state-of-the-art biscuit factory in Czech Republic earlier this year, as well as the potential new investment of approximately $100 million for the Bournville chocolate manufacturing site in Birmingham, UK.

Limited-Edition Holiday Coffee from Counter Culture Coffee Now Available

Counter Culture Coffee has announced its annual, limited-edition Holiday Coffee featuring harvests from Peru and Ethiopia with a smooth, approachable flavor profile of brown sugar, bittersweet chocolate, and pecan. The coffee is 85 percent Cenfrocafe from Jaén, Peru and 15 percent Idido Washed from Yirgacheffe, Ethiopia. Priced at $14.25/12-ounce box and available as of November 1 on Counter Culture’s website and at all retailers, the coffee is packaged in a sleek recycled paper box printed with linseed oil-based inks conceptualized by Counter Culture’s in-house design team.

This holiday season, Counter Culture will collect a nickel per pound of all coffees sold—including the 2014 Holiday Coffee—to fund forthcoming coffee-growing community betterment initiatives through its SEEDS program (Sustaining Environmental and Educational Development at Source). This holiday allocation reflects a significant increase from the penny per pound Counter Culture donates throughout the year to support improvement projects in coffee-producing communities around the world, including agricultural training and research programs, through SEEDS.

Counter Culture’s SEEDS program was created to structure and define the company’s monetary contributions to projects benefitting its coffee-producing partners and families, who may not be directly related with the coffee itself. Since 2011, SEEDS has supported 12 projects in eight countries and contributed more than $65,000 (not including sales from Holiday Coffee) to coffee-growing communities.

Counter Culture’s strong relationships with the farmers and communities who create their coffees epitomize its commitment to environmental, social, and fiscal sustainability. Under Coffee Buyer & Sustainability Manger Kim Elena Ionescu’s leadership, Counter Culture encourages all coffee growers to practice organic agriculture on their farms. The company supports farms and co-ops willing to pursue organic certification, which requires effort, money, and a full three years of transition time before the coffee can be labeled organic. Eighty-five percent of the coffee that Counter Culture purchases is certified organic, and the company is constantly working to increase that percentage.

Last year, a portion of Counter Culture’s Holiday Coffee proceeds helped to jumpstart the process required for organic certification for coffee producers from Burundi whose coffee the roaster has purchased for a number of years. Two years ago, the proceeds funded a two-day organic composting workshop in Ethiopia that was attended by 30 farmers from Haru, Idido, and Biloya villages.

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