Sarah Charles’ Post

Actively working to reconcile novelty and sustainability in specialty coffee has been at the core of Caravela Coffee’s model since our founding nearly 25 years ago. The key ingredient: relationship. By primarily working with smallholder farmers, individually and in community, we relentlessly pursue holistic sustainability - quality with consistency that aims for prosperity. Within these perennial relationships roasters can find excellent blend components, single origin coffees, and unique and exceptional individual farmer lots with the potential for real impact. For example, Olympia Coffee has purchased Huila, Colombia’s San Sebastián community blend, made up of tens of producers, from Caravela for 12 years. They have used San Sebastián in a variety of configurations: 1) as a blend component (Big Truck), 2) as their decaf (Asterisk), 3) as a single origin (San Sebastián Reserve), and 4) as individual farmer lots: (e.g. Amparo Pajoy, Clinton Ossa). At the heart of this reconciliation is a commitment to real, relationship-driven impact. Novel and sustainable, or adventure and comfort as we refer to them in Caravela, can be achieved with an “and / both” mindset. What is required is a willingness to lead with and remain loyal to relationships that prosper all parties. With this approach, we can celebrate and scale #BetterCoffee together.

A tension exists between the #specialtycoffee industry's insatiable appetite for novelty and exclusivity, and its professed commitment to improving conditions of coffee #producers. Coffee #farmers struggle as roasters chase quality and innovation at the expense of commitment. Meanwhile, coffee producing countries receive just 10% of revenue from the coffee retail market. Sarah Eleanor Charles speaks with Edward (Ted) Fischer about the foundational pillars of specialty coffee, its duality of purpose when it comes to novelty and sustainability, and how to reconcile the two. https://lnkd.in/eEXm9utM

True Fact.. #Specialitycoffee #singleorigincoffee It's disheartening that certain new coffee companies are resorting to using commercial-grade beans while falsely labeling them as specialty coffee. Specialty coffee is characterized by its superior quality, unique flavors, and the meticulous sourcing from specific regions or farms known for exceptional beans. By substituting commercial beans, these companies not only mislead consumers but also undermine the integrity of the specialty coffee industry. The issue is exacerbated by the fact that a significant portion of consumers lack the knowledge to differentiate between good and poor quality coffee. This exploitation of consumer ignorance perpetuates a cycle where substandard products are passed off as premium, eroding trust and potentially stifling genuine specialty coffee producers. To address this, consumer education is key. By raising awareness about what defines specialty coffee and encouraging informed choices, consumers can make empowered decisions that support authentic producers. Moreover, industry regulation and transparency in labeling could help curb deceptive practices and uphold the standards of specialty coffee, ensuring that consumers receive the quality they expect and deserve. #kuchbolungatobawaalhojayega

Assessing coffee quality is an absolutely essential step in the supply chain. Without standardised measures of grading and scoring coffee, industry professionals would struggle to communicate key information – and producers may not receive fair prices for their hard work. For decades now, the Specialty Coffee Association’s 100-point scoring system has been the most commonly used method to evaluate coffee’s sensory characteristics and overall quality. The SCA’s protocol serves an important purpose, creating a universal methodology and shared language for coffee professionals to objectively evaluate quality. There is still space, however, to explore alternative options. A growing number of companies and organisations in producing countries are seeking to develop their own systems that can help producers retain more value. And as a result of better transparency, roasters can benefit, too. In today’s article, Zoe Stanley-Foreman speaks to Eduardo Arguello, general manager and CEO of NicaVIO LLC, Manfred Guenkel, general manager and CEO of Sajonia Estate Coffee, and Edgar Arguello, a producer at Finca El Socorro, to find out more. #PerfectDailyGrind #CoffeeQuality #CoffeeCupping https://lnkd.in/d7NKPthE

For decades, the Specialty Coffee Association's 100-point scoring system was the standardized method for evaluating coffee's sensory characteristics and quality ☕ Despite its widespread use, this scoring system definitely had some flaws. This is why we're seeing more alternative methods for assessing coffee quality, including the Coffee Value Assessment from the SCA and the Golden Attribute Competition by NicaVIO LLC. Read my latest Perfect Daily Grind article, in which I talked to three experts in coffee production about these new ways of assessing coffee quality and how they can help producers and roasters alike. https://lnkd.in/d7NKPthE #CoffeeProducer #SpecialtyCoffee #CoffeeQuality #QuillandPine

In one of their latest article, Perfect Daily Grind unravels a complex challenge confronting coffee producers: distinguishing their unique blends in an increasingly competitive market. What strategies and approaches do you believe are feasible? #CoffeeIndustry #MarketTrends

Specialty coffee has historically had a reputation for being elitist. However, coffee's fourth wave is changing that with mass commercialisation. Estimates that the RTD market will be worth US $26 billion by the end of 2031 is a prime example of how the industry is changing. In today’s article, Daria Topygina speaks with Margaret Nyamumbo and Paul Harris to be profitable at scale, the specialty coffee industry needs to move away from a niche commercial strategy and shed some of its elitism. https://lnkd.in/eGYebZ-m

Well, well, well! If it isn't the consequences of their own actions. The flipside of a tiny cool club only a precious few can enter is that, well...not a lot of new blood gets in or out. Such a culture is bound to fossilize and get left behind. While I love drinking specialty coffee, I'm not shedding any tears for the culture. While technology will continue to level the playing field in terms of accessibility, content and copy will be huge players in overturning this well-known elitism. Not every drinker is going to know where Yirgacheffe is or the difference between a flat white and a latte -- it's okay. They're still valid customers. Wine has a similar problem of generally marketing to people 'in the know' with mountains of terminology and obscure historical references. You better know some French or Italian, too! Also: ditching buzzwords, platitudes, and general vaguery. Coffee brands that want to stand out are going to have to start sharing more specific details and rocking the boat when it comes to sustainability, fair trade, and certifications. The way things have always been are just not good enough anymore and customers ARE catching on. The article below is just one example. #coffee #coffeelovers #coffeeindustry #coffeenews #specialtycoffee #coffeemarketing #content #contentmarketing #contentmarketer #copy #copywriting #copywritingtips #contentwritingtips

The very nature of trends is that they come and go. The coffee industry has seen a fair few over the last few years, some of which are still prevalent today. These are some of our favourite but we'd love to hear your favourite coffee trends too... ☕Artisanal / Speciality Coffee: It started in the early 1990s but really took off in the 2000s. The growing appreciation for artisanal coffee saw consumers seeking out speciality coffee shops and roasters with high-quality beans. Speciality coffee is still thriving today and accounts for around 23% of all cups served in UK coffee shops. 🌱Plant-Based Milk: The trend of using plant-based milk alternatives like oat, almond, and soy milk is still on the rise. Many coffee shops are offering a variety of dairy-free options to cater to the growing demand and according to Mintel 33% now drink plant-based milks. 🫘Single-Origin Coffees: In line with a increasing consumer interest in understanding where the products they enjoy originate from, coffee enthusiasts are showing more interest in single-origin coffees. Sourced from a specific region, or even a single farm, single-origin coffees emphasise the unique flavours associated with specific locations and satisfy consumer curiosity over the provenance of FMCG goods. 🧊Cold Brew and Iced Coffee: Cold brews and iced coffees are no longer reserved for the summer months and are now enjoyed year-round. Retailers are expanding their offerings and Rokit is proud to be an innovator in this space with our ready-to-drink cold brews with oat m!lk. ♻️Sustainability: There is a heightened awareness of sustainability in the coffee industry. Consumers are looking for brands that practise ethical sourcing, reduce waste and support environmentally friendly initiatives. Rokit is proud to be a member of the Podback scheme, which makes it easier than ever for customers to recycle our aluminium coffee pods. #rokithealth #mornigncoffee #coffeetrends

Demystifying specialty coffee The term "specialty coffee" has become a popular concept in recent years, but what does it really mean? According to the Specialty Coffee Association (SCA), a specialty coffee refers to coffee beans of the highest quality that are grown in ideal climatic conditions, carefully harvested, and processed, roasted and brewed with meticulous attention to detail. The SCA scores each coffee, and only those that score 80 or higher are considered "specialty". This type of coffee provides a deeper and richer experience than traditional coffee. Not only does it offer more complex and distinctive flavors, but it also respects ethics and sustainability throughout its supply chain. In 2020, the specialty coffee segment accounted for 59% of the total U.S. coffee market, according to the NCA report, indicating its growing popularity. Ultimately, specialty coffee is about connecting people to the origin of their coffee. When you choose specialty coffee, you are not only choosing a superior tasting beverage, but you are also supporting fair and sustainable business practices that benefit coffee producers around the world. At Samaria Coffee, we are proud to be part of this movement and to offer our clients the highest quality Colombian specialty coffees.