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Within the framework of this research, the entrepreneurial management of consolidated companies in the specialty coffee shops in Mesa de los Santos is examined to identify the patterns that have allowed them to achieve an outstanding position. The research objectives are achieved through a mixed methodology, which involves conducting in-depth interviews to carry out an exhaustive analysis while immersed in the study environment. In turn, a quantitative phase was carried out to identify elements such as customer satisfaction and market positioning, which contributed to its competitiveness and strengthening of business. The research findings corroborate categories recognized in the literature as crucial elements in entrepreneurial management as a component of competitiveness. Among these factors, the research reveals common patterns identified in established companies, including strategic planning, staff training, marketing and sales, productivity, and market share. Furthermore, the research highlights the relevance of strengthening the profile of the entrepreneur, as well as the prevailing need for specialized coffee shops to play an educational role by promoting the dissemination of coffee culture and identity., En el marco de la presente investigación, se examina la gestión emprendedora de empresas consolidadas en el sector de tiendas de café de especialidad en el sector de la Mesa de los Santos, con el propósito de identificar los patrones que les han permitido alcanzar una posición destacada. La consecución de los objetivos de la investigación se lleva a cabo mediante una metodología mixta, que implica la realización de entrevistas en profundidad con el objetivo de realizar un análisis exhaustivo inmersos en el entorno de estudio. A su vez, se llevó a cabo una fase cuantitativa para identificar elementos tales como la satisfacción del cliente y el posicionamiento en el mercado, factores que han contribuido a su competitividad y fortalecimiento empresarial. Los hallazgos de la investigación corroboran categorías reconocidas en la literatura como elementos clave en la gestión emprendedora como componente de competitividad. Entre estos factores, la investigación revela patrones comunes identificados en las empresas establecidas, incluyendo la planificación estratégica, la capacitación del personal, el marketing y las ventas, la productividad y la cuota de mercado. Además, la investigación destaca la relevancia de fortalecer el perfil del emprendedor, así como la necesidad imperante para las tiendas de café especializado de desempeñar un papel educativo al fomentar la difusión de la cultura e identidad cafetera.

As one of the most traded commodities worldwide and a staple in most Westerner’s diets, coffee has long suffered from a controversial reputation on the basis of unsustainable practices pertaining to flora, fauna, and humans. The new specialty coffee movement, which also purports itself to be actively engaging with and promoting more pro-environmental values, and the interlinkage with its unique customer base are the focus of this research. This thesis seeks to analyze whether said consumers represent a niche of ethical consumerism, which would reflect back on the movement as whole as an advocate of the human rights tradition. Through the use of attitude surveys, it was found that there is a significant part of the consumer base considerably involved with sustainability issues. This, however, does not apply to all of the sample group.

Este proyecto de grado parte de la necesidad que tienen los caficultores de Quinchía, Risaralda de comercializar su café en mercados donde puedan obtener mayores beneficios económicos, acordes con la calidad de su producto. La comercializadora internacional de Quinchía se encargará de servir de intermediario entre el caficultor y los clientes en mercados internacionales, donde la calidad del café producido en la región, pueda ser mejor valorada y se logre una retribución económica mayor y por ende una mejor calidad de vida para los productores. Así, se tiene como propósito aumentar el número de clientes productores de café que estén dispuestos a utilizar sus servicios, al tiempo que se buscará conquistar nuevos mercados internacionales. En los últimos años los cafés especiales han tenido un gran auge, tanto en el mercado nacional, como internacional, destacándose el café especial producido en Colombia por su calidad y aroma. Por esta razón, se busca aprovechar esta oportunidad para ampliar el terreno en nuevos mercados a nivel internacional, que permitan llevar el café producido por los campesinos de Quinchía, Risaralda hacia nuevos horizontes., This degree project is based on the need of the coffee growers of Quinchía, Risaralda to commercialize their coffee in markets where they can obtain greater economic benefits, in accordance with the quality of their product. The International Coffee Marketing Company of Quinchía will serve as an intermediary between the coffee grower and the clients in international markets, where the quality of the coffee produced in the region can be better valued and a greater economic retribution can be achieved and therefore a better quality of life for the coffee growers. Thus, the purpose is to increase the number of coffees producing clients that are willing to use its services, while at the same time seeking to conquer new international markets. In recent years specialty coffees have had a great boom, both in the national and international markets, with specialty coffee produced in Colombia standing out for its quality and aroma. For this reason, the company seeks to take advantage of this opportunity to expand its presence in new international markets that will allow the coffee produced by the farmers of Quinchía, Risaralda to reach new horizons.

Coffee is one of the most consumed commercial beverages worldwide, and coffee growers are constantly seeking innovative processing techniques to improve the quality of the final product. This study evaluated the influence of four drying airflows and three harvest periods on the chemical composition of green and roasted specialty coffee beans. The samples were obtained from the Hacienda La Papaya in Loja, Ecuador. Liquid and gas chromatographic techniques characterized the chemical profile of coffee beans, and sensory analysis was performed using the Specialty Coffee Association of America methodology. In total, 49 compounds were described, 29 in green beans and 20 in roasted beans. A significant (p<0.05) effect of the harvest period was observed in all phenolic compounds except for chlorogenic acid. The drying type significantly affected the levels of rutin and trigonelline. In addition, samples from different harvest periods observed significant differences in the levels of the amino acids serine, arginine, phenylalanine and leucine. Similarly, the drying type significantly influenced glycine, alanine, valine and isoleucine levels. For all drying-harvest combinations, the final cupping score was higher than 85/100, as the different drying processes slightly influenced the cupping attributes. Drying with minimal airflow was characterized by a low balance and intense flavor while drying with medium airflow presented a high ratio and soft body. The harvest period and drying type cannot be used as cupping predictors since no clear trends were observed to classify specialty coffee organoleptic attributes. Therefore, other variables involved in specialty coffee processing should be explored to evaluate higher sensitivity toward flavor prediction and innovation.

As one of the most traded commodities worldwide and a staple in most Westerner’s diets, coffee has long suffered from a controversial reputation on the basis of unsustainable practices pertaining to flora, fauna, and humans. The new specialty coffee movement, which also purports itself to be actively engaging with and promoting more pro-environmental values, and the interlinkage with its unique customer base are the focus of this research. This thesis seeks to analyze whether said consumers represent a niche of ethical consumerism, which would reflect back on the movement as whole as an advocate of the human rights tradition. Through the use of attitude surveys, it was found that there is a significant part of the consumer base considerably involved with sustainability issues. This, however, does not apply to all of the sample group.

The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With respect to specialty coffee, the flavor profile and peculiarities of the aforementioned characteristics are even more relevant knowing the expectations of consumers to find, in a cup of coffee, unicity bestowed by its origin and post-harvesting processes. In this work, which dealt with 46 lots of specialty Arabica coffee, we used HS-SPME/GC-MS to detect the volatile compounds in green coffees together with those in the same coffees roasted at three different levels to identify whether differences in headspace composition were ascribable to the origin, the post-harvesting processes, and the roasting profiles. The main results are related to the discriminant power of the volatile compounds in green coffee, which are impacted by the origins more than the post-harvesting processes. Compounds such as linalool and 2,3-butanediol were more concentrated in natural coffees, while hexanal was more concentrated in washed varieties (p < 0.05). In roasted coffees, the differences in composition were due to roasting levels, countries of origin, and the post-harvesting processes, in descending order of significance.

The specialty coffees of the Department of Nariño have been recognized worldwide for their excellent quality, but they have been affected by the inadequate handling of the product in its supply chain, specifically in the areas where it is stored, directly affecting its differential attributes, therefore which presents an approach to solve the problem of selection and location of possible potential areas, for the establishment of a distribution center, essential for its entire chain. In the present study, a decision-making approach with multiple criteria (MCDA) was applied, specifically the analytical hierarchy process (AHP) and weighted linear combina-tion (WLC), with the incorporation of geographical criteria and their implementation in GIS (Geographical Information Systems), where 38 possible alternatives (Producing Municipali-ties) were evaluated for the establishment of a distribution center, using criteria previously identified with the help of experts in the areas of location, logistics, connectivity and specialty coffees, where those selected were: production Municipal, road connectivity and average temperatures. As results, maps of normalized and weighted criteria were generated according to the qualification or level of importance given by the experts through the model (AHP) and later using the weighted linear combination method (WLC) and GIS, the possible ideal areas were identified for the establishment of the distribution center. In conclusion, we can affirm that as the number of criteria increases, it implies greater complexity for decision-making, being of great help the implementation of technological tools such as GIS for the analysis and management of information in the resolution of this type of problems, which in the specific case of this project brought us closer to having a departmental overview of the possible ideal areas to establish a distribution center for specialty coffees. In detail, the methods and criteria used, data sets used, results, Los cafés especiales del Departamento de Nariño han sido reconocidos mundialmente por su excelente calidad, pero se han visto afectados por el inadecuado manejo del producto en su cadena de suministro, específicamente en las zonas donde se almacena, repercutiendo direc-tamente en sus atributos diferenciales, por lo cual se presenta un acercamiento de resolver el problema de selección y ubicación de posibles zonas potenciales, para el establecimiento de un centro de distribución, indispensable para toda su cadena. En el presente estudio se aplicó un enfoque de toma de decisiones con criterios múltiples (MCDA), específicamente el proceso de jerarquía analítica (AHP) y combinación lineal ponderada (WLC), con la incor-poración de criterios geográficos y su implementación en herramientas GIS (Geographical Information Systems), donde se evaluaron 38 alternativas posibles (Municipios Producto-res) para el establecimiento de un centro de distribución, mediante criterios previamente identificados con la ayuda de expertos en temáticas de localización, logística, conectividad y cafés especiales, donde los seleccionados fueron: producción Municipal, conectividad vial y temperaturas medias. Como resultados se generaron mapas de criterios normalizados y pon-derados de acuerdo a la calificación o nivel de importancia dada por los expertos mediante el modelo (AHP) y posteriormente utilizando el método de combinación lineal ponderada (WLC) y GIS se identificaron las posibles zonas idóneas para el establecimiento del centro de distribución. Como conclusión podemos afirmar que a medida que aumenta el número de criterios, implica mayor complejidad para la toma de decisiones, siendo de gran ayuda la implementación de herramientas tecnológicas como son los GIS para el análisis y manejo de información en la resolución de este tipo de problemas, que en el caso puntual de este proyecto nos acercaron a tener un panorama departamental de las posibles zonas idóneas para establecer un centro de

Die vorliegende Masterarbeit beschäftigt sich mit dem IoT-Geschäftsmodell hekadoo. Dieses ist eine neuartige Kombination einer IoT-Lösung mit einem Abo-Commerce System, welches für den österreichischen Premiumkaffee Nischenmarkt Specialty Coffee entwickelt wurde. Es bietet Vorteile wie Komfort und Zeitersparnis beim Kaffeeeinkauf sowie Inspiration durch zusätzliche Hintergrundinformationen. Anhand der Forschungsfrage Welche Faktoren beeinflussen die Akzeptanz des Geschäftsmodells hekadoo bei Specialty Coffee Trinker*innen sollen Treiber für die Weiterentwicklung der Technologie identifiziert werden.Das TAM2 nach Venkatesh und Davis wird nach den Erkenntnissen einer qualitativen Vorstudie und einer Literaturrecherche zu einem anwendbaren Akzeptanzmodell für das hekadoo Geschäftsmodell adaptiert. Es werden Hypothesen formuliert und das Frageninstrument erstellt, um im Rahmen einer Qualtrics Online-Umfrage österreichische Specialty Coffee-Trinker*innen zu ihrer Wahrnehmung zu befragen. Die Stichprobengröße umfasst 126 Personen aus der Zielgruppe. Die Daten werden anhand einer Partial Least Squares (PLS)-Pfadmodellierung mit dem Softwaretool XLSTAT ausgewertet. Die Studie zeigt, dass vor allem die nachweislich wahrgenommene Verbesserung im Arbeits-/ oder Privatleben durch die Nutzung einen bedeutenden Einfluss auf den wahrgenommenen Nutzen ausübt, welcher wiederum die Nutzungsabsicht deutlich beeinflusst. Benutzerfreundlichkeit und der Einfluss von wichtigen Bezugspersonen wirken ebenso auf die Akzeptanz des hekadoo Geschäftsmodells ein.*****This master's thesis deals with the IoT business model hekadoo. This is a new combination of an IoT solution with a subscription commerce system, which was developed for the Austrian premium coffee niche market Specialty Coffee. It offers advantages such as convenience and time savings when shopping for coffee, as well as inspiration through additional background information.Based on the research question Which factors influence the

El café es una de las bebidas más populares del mundo y su consumo cada vez crece más. El comercio electrónico ha transformado el comportamiento del consumidor y la forma de hacer compras de café no ha sido ajena a esta tendencia de adquisiciones en línea; de allí la importancia de entender la manera en que el comprador toma la decisión de compra en plataformas de comercio electrónico. La presente investigación determina los principales atributos que un consumidor del área metropolitana de Medellín, evalúa antes de tomar una decisión de compra en línea de café y cómo cada atributo participa en la decisión de compra. Para ello, se han establecido los principales atributos de los comercios electrónicos de productos y se ha analizado el comportamiento y la interacción del consumidor con cada uno de estos en los principales marketplaces de café de Colombia. Los datos han sido recolectados a través de la observación y el análisis de compras con ayuda de un Eye Tracker (dispositivo de seguimiento visual), y luego a través de entrevistas en profundidad semi-estructuradas con más de 14 participantes. Los resultados han revelado cuales son los atributos de evaluación de un consumidor a la hora de tomar la decisión de compra de café a través de una plataforma de comercio electrónico. Los resultados finales de la presente investigación son una herramienta útil para las empresas productoras y/o comercializadoras de productos y sub-productos de café que tienen el comercio en línea como uno de sus principales canales de distribución o planean tenerlo en un futuro., Coffee is one of the most popular beverages in the world and its consumption is growing every day. E-commerce has transformed consumer behavior, and the purchasing process has evolved the same way; hence, the importance of understanding the way in which the buyer makes the purchase decision online. This research determines the main attributes that a consumer in Medellin, Colombia, evaluate before making a coffee purchase decision online and how each attribute participates on it. For this purpose, the behavior and interaction with the main attributes of the main coffee e-commerce in Colombia has been analyzed. The data has been collected through observation and purchase analysis with the help of an Eye Tracker, and then through semi-structured interviews with more than 14 participants. The results have revealed the evaluation attributes of a consumer when making the purchase decision through a coffee electronic commerce platform. The results of this research are a useful tool for companies that produce and/or distribute coffee products that have online selling as one of their main distribution channels or plan to have it in the future.

El café es uno de los principales productos agrícolas de exportación de Colombia y representa el sustento de miles de familias campesinas, pero la tendencia en el precio ha sido a la baja desde el fin del Pacto Cafetero y la viabilidad financiera de la producción es frecuentemente cuestionada. Frente a este panorama, el país ha venido incursionando en el reciente mercado de café especial, como una alternativa para mejorar el precio por medio de la producción de un grano de mayor calidad. Actualmente, no hay claridad en el país sobre las características económicas de este mercado, ni una definición objetiva de café especial que permita adelantar dicho análisis. Por lo tanto, el presente trabajo se centra en determinar un criterio estadístico del precio y, a partir de este, segmentar el mercado de exportación de café verde de Colombia entre café diferenciado y café comercial, buscando entender su tamaño y evolución en la última década. Los resultados de dicho ejercicio evidencian que el segmento de café diferenciado es pequeño comparado con el de café comercial, alcanzando el 13,59% de participación para el año de máximo valor. Aunque, sí se presenta un crecimiento continuo del segmento en valores absolutos para todos los años analizados. Adicionalmente, se realizaron regresiones que demuestran una correlación negativa entre el aumento del precio y la disminución de las toneladas exportadas para el mercado general, lo cual guarda relevancia para las expectativas que un gran productor de café como Colombia pueda fijarse frente a este mercado., Coffee is one of Colombia's leading agricultural export products and represents the livelihood of thousands of rural families, but the price trend has been downward since the end of the Coffee Agreement and the financial viability of production is frequently questioned. Faced with this scenario, the country has been entering the recent specialty coffee market as an alternative to improve the price through the production of a higher quality bean. Currently, there is no clarity in the country about the economic characteristics of this market nor an objective definition of specialty coffee that would allow this analysis to be carried out. Therefore, this paper focuses on determining a statistical price criterion and based on this, segmenting the Colombian green coffee export market between differentiated coffee and commercial coffee, seeking to understand its size and evolution in the last decade. The results of said exercise show that the segment of differentiated coffee is small compared to commercial coffee, reaching a 13.59% share for the year of maximum value. Although, there is a continuous growth of the segment in absolute values for all the years analyzed. Additionally, regressions were carried out that show a negative correlation between the increase in price and the decrease in tons exported for the general market. This is relevant for the expectations that a large coffee producer such as Colombia may set for this market.

La volatilidad de los precios internacionales del café debido a la dinámica de oferta y demanda que caracteriza el mercado especulativo en bolsa ha llevado a que grandes importadores y procesadores de café sean los captadores del mayor margen de ingresos de este mercado (90%), en un mercado de consumo que crece año tras año. Colombia, a pesar de ser uno de los mayores productores de café que se comercializan en el contexto internacional, no se destaca en el campo de los mayores consumidores mundiales, lo cual abre un espectro de exploración en este mercado orientado al incremento del consumo interno del grano. El presente proyecto de investigación exploró desde el campo del mercadeo, posibles estrategias de marketing para incentivar el aumento de consumo interno de cafés especiales en las empresas manufactureras de Pereira. El enfoque desde el que se buscaba dar respuesta a la pregunta de investigación fue una mezcla entre el cualitativo, el descriptivo y el exploratorio. Para el propósito de la presente investigación, se usaron fuentes primarias y secundarias de información, utilizando entrevistas en profundidad, focus groups y fuentes secundarias tales como técnicas de recolección de información que ayudaron a encontrar la respuesta a la pregunta de investigación. Como hallazgo principal se encuentra que el bajo o inexistente consumo de cafés especiales se presenta por el desconocimiento generalizado sobre estos, por lo que se proponen diferentes estrategias a fin de subsanar estos vacíos., The volatility of international coffee prices due to the supply and demand dynamics that characterize the speculative market on the stock market has led to large coffee importers and processors being the captors of the highest income margin in this market (90%), in a consumer market that grows year after year. Colombia, despite being one of the largest coffee producers that are marketed in the international context, does not stand out in the field of the world's largest consumers, which opens a spectrum of exploration in this market aimed at increasing the domestic consumption of the grain. This research project explored, from the field of marketing, possible marketing strategies to encourage increased domestic consumption of specialty coffees in manufacturing companies in Pereira. The approach from which the answer to the research question was sought was a mixture of qualitative, descriptive and exploratory. For the purpose of the present research, primary and secondary sources of information were used, using in-depth interviews, focus groups and secondary sources such as information gathering techniques that helped to find the answer to the research question. As the main finding, it is found that the low or non-existent consumption of specialty coffees is presented by the general ignorance about them, which is why different strategies are proposed in order to fill these gaps.

The main aims of this study are: (1) to test whether the theory of planned behavior (TPB) is useful to explain the intention to purchase specialty co ee; (2) to analyze whether people more involved in social responsibility could manifest a di erent response from those not so interested in this matter concerning specialty co ee. The sample is composed of 489 specialty co ee consumers from Brazil. The statistical tool for testing the measurement and structural model was partial least squares. Then a multigroup analysis was performed to meet the second objective; the software SmartPLS was utilized. The main contributions of this study are that we can explain the intention to use specialty coffee in a sample of Brazilian consumers using the classical TPB model. Moreover, we demonstrate the moderating e ect of consumer perception of corporate social responsibility in this general model.

The main aims of this study are: (1) to test whether the theory of planned behavior (TPB) is useful to explain the intention to purchase specialty co ee; (2) to analyze whether people more involved in social responsibility could manifest a di erent response from those not so interested in this matter concerning specialty co ee. The sample is composed of 489 specialty co ee consumers from Brazil. The statistical tool for testing the measurement and structural model was partial least squares. Then a multigroup analysis was performed to meet the second objective; the software SmartPLS was utilized. The main contributions of this study are that we can explain the intention to use specialty coffee in a sample of Brazilian consumers using the classical TPB model. Moreover, we demonstrate the moderating e ect of consumer perception of corporate social responsibility in this general model.

The aim of this project was to discover whether there is a market for fermented specialty coffee beverages, as the niche for fermented products is expanding, due to people becoming more health conscious and aware about their health (Mellentin, 2017). This fermented beverage could potentially be less bitter due to lower acidity levels and easier to digest then most coffees due to its lower caffeine content. The coffee product would be made from high quality Arabica coffee beans, to ensure the best possible flavour characteristics (Driftaway Coffee, 2018) and ethical sourcing and sustainable practices would be implemented during the coffees development and fermentation processes. As the specialty coffee industry is expanding globally (Lee W. , Cheong, Curran , Yu, & Liu, 2015), it brings about the opportunity to disrupt the specialty coffee market with this fermented product through the collection of evidence-based qualitative and quantitative research, to build a strong business case for its commercialisation. The key market research findings from this study show that people generally like to experiment with their coffee and are willing to try fermented coffee beverages. Qualities that the majority of respondents look for in a coffee brand are good taste and flavour, ethical sourcing of their products and the use of high-quality coffee beans. Other findings suggest that the specialty coffee industry is a very saturated market (The Register Team (TRT), 2017) and in order to stand out in this market the product needs to have a strong point of difference, a good brand and an interesting story. Good taste and high quality are two traits that seem to be the baseline for coffee products in the New Zealand specialty coffee market (Anthony, 2014). The key scientific findings are to be confirmed in subsequent laboratory trials, which will aim to validate the science in the papers by Lee, Wai Cheong , Curran, Yu, & Shao Quan, 2016b; Lee, et al., 2016c further. The results from

The aim of this project was to discover whether there is a market for fermented specialty coffee beverages, as the niche for fermented products is expanding, due to people becoming more health conscious and aware about their health (Mellentin, 2017). This fermented beverage could potentially be less bitter due to lower acidity levels and easier to digest then most coffees due to its lower caffeine content. The coffee product would be made from high quality Arabica coffee beans, to ensure the best possible flavour characteristics (Driftaway Coffee, 2018) and ethical sourcing and sustainable practices would be implemented during the coffees development and fermentation processes. As the specialty coffee industry is expanding globally (Lee W. , Cheong, Curran , Yu, & Liu, 2015), it brings about the opportunity to disrupt the specialty coffee market with this fermented product through the collection of evidence-based qualitative and quantitative research, to build a strong business case for its commercialisation. The key market research findings from this study show that people generally like to experiment with their coffee and are willing to try fermented coffee beverages. Qualities that the majority of respondents look for in a coffee brand are good taste and flavour, ethical sourcing of their products and the use of high-quality coffee beans. Other findings suggest that the specialty coffee industry is a very saturated market (The Register Team (TRT), 2017) and in order to stand out in this market the product needs to have a strong point of difference, a good brand and an interesting story. Good taste and high quality are two traits that seem to be the baseline for coffee products in the New Zealand specialty coffee market (Anthony, 2014). The key scientific findings are to be confirmed in subsequent laboratory trials, which will aim to validate the science in the papers by Lee, Wai Cheong , Curran, Yu, & Shao Quan, 2016b; Lee, et al., 2016c further. The results from

Study aim: we aimed to outline the direct trade of specialty coffees’ global research and adoption, highlighting its contributions, limitations and theoretical and empirical gaps, providing insights for future studies.Method: integrative systematic review of selected academic materials from the Web of Knowledge, SciELO, Scopus, Science Direct and Scholar Google databases, as well as technical materials from the Specialty Coffee Association and the Perfect Daily Grind portals, which were analyzed using the qualitative and open grid categorical content analysis technique.Main results: we identified three categories of contributions associated with Direct Trade - "Relationship and Coordination", "Origin and Sustainability" and "Quality and Differentiation" and three categories of its limitations - "Conceptual and Regulatory", "Execution and Monitoring" and "Potential of Transformation and Accessibility". Despite its potential to contribute to the promotion of the sustainability of this market, Direct Trade is not the only solution to the many and complex challenges of the activity. Therefore, it should be adapted to local realities and be carefully adopted, preferably in conjunction with other initiatives aimed at opening different markets and reaching different consumer audiences.Relevance/originality: this is the first systematic review of the subject, required by the rapid growth of studies in the field, despite its currentness and only recent expansion of the debate.Theoretical/methodological contributions: we presented a new concept of Direct Trade, subdivided the practice into two perspectives - relational and transactional – and elaborated a framework for its realization.

Study aim: we aimed to outline the direct trade of specialty coffees’ global research and adoption, highlighting its contributions, limitations and theoretical and empirical gaps, providing insights for future studies.Method: integrative systematic review of selected academic materials from the Web of Knowledge, SciELO, Scopus, Science Direct and Scholar Google databases, as well as technical materials from the Specialty Coffee Association and the Perfect Daily Grind portals, which were analyzed using the qualitative and open grid categorical content analysis technique.Main results: we identified three categories of contributions associated with Direct Trade - "Relationship and Coordination", "Origin and Sustainability" and "Quality and Differentiation" and three categories of its limitations - "Conceptual and Regulatory", "Execution and Monitoring" and "Potential of Transformation and Accessibility". Despite its potential to contribute to the promotion of the sustainability of this market, Direct Trade is not the only solution to the many and complex challenges of the activity. Therefore, it should be adapted to local realities and be carefully adopted, preferably in conjunction with other initiatives aimed at opening different markets and reaching different consumer audiences.Relevance/originality: this is the first systematic review of the subject, required by the rapid growth of studies in the field, despite its currentness and only recent expansion of the debate.Theoretical/methodological contributions: we presented a new concept of Direct Trade, subdivided the practice into two perspectives - relational and transactional – and elaborated a framework for its realization.

The main aims of this study are: (1) to test whether the theory of planned behavior (TPB) is useful to explain the intention to purchase specialty co ee; (2) to analyze whether people more involved in social responsibility could manifest a di erent response from those not so interested in this matter concerning specialty co ee. The sample is composed of 489 specialty co ee consumers from Brazil. The statistical tool for testing the measurement and structural model was partial least squares. Then a multigroup analysis was performed to meet the second objective; the software SmartPLS was utilized. The main contributions of this study are that we can explain the intention to use specialty coffee in a sample of Brazilian consumers using the classical TPB model. Moreover, we demonstrate the moderating e ect of consumer perception of corporate social responsibility in this general model.

The aim of this project was to discover whether there is a market for fermented specialty coffee beverages, as the niche for fermented products is expanding, due to people becoming more health conscious and aware about their health (Mellentin, 2017). This fermented beverage could potentially be less bitter due to lower acidity levels and easier to digest then most coffees due to its lower caffeine content. The coffee product would be made from high quality Arabica coffee beans, to ensure the best possible flavour characteristics (Driftaway Coffee, 2018) and ethical sourcing and sustainable practices would be implemented during the coffees development and fermentation processes. As the specialty coffee industry is expanding globally (Lee W. , Cheong, Curran , Yu, & Liu, 2015), it brings about the opportunity to disrupt the specialty coffee market with this fermented product through the collection of evidence-based qualitative and quantitative research, to build a strong business case for its commercialisation. The key market research findings from this study show that people generally like to experiment with their coffee and are willing to try fermented coffee beverages. Qualities that the majority of respondents look for in a coffee brand are good taste and flavour, ethical sourcing of their products and the use of high-quality coffee beans. Other findings suggest that the specialty coffee industry is a very saturated market (The Register Team (TRT), 2017) and in order to stand out in this market the product needs to have a strong point of difference, a good brand and an interesting story. Good taste and high quality are two traits that seem to be the baseline for coffee products in the New Zealand specialty coffee market (Anthony, 2014). The key scientific findings are to be confirmed in subsequent laboratory trials, which will aim to validate the science in the papers by Lee, Wai Cheong , Curran, Yu, & Shao Quan, 2016b; Lee, et al., 2016c further. The results from

The main aims of this study are: (1) to test whether the theory of planned behavior (TPB) is useful to explain the intention to purchase specialty co ee; (2) to analyze whether people more involved in social responsibility could manifest a di erent response from those not so interested in this matter concerning specialty co ee. The sample is composed of 489 specialty co ee consumers from Brazil. The statistical tool for testing the measurement and structural model was partial least squares. Then a multigroup analysis was performed to meet the second objective; the software SmartPLS was utilized. The main contributions of this study are that we can explain the intention to use specialty coffee in a sample of Brazilian consumers using the classical TPB model. Moreover, we demonstrate the moderating e ect of consumer perception of corporate social responsibility in this general model.

The aim of this project was to discover whether there is a market for fermented specialty coffee beverages, as the niche for fermented products is expanding, due to people becoming more health conscious and aware about their health (Mellentin, 2017). This fermented beverage could potentially be less bitter due to lower acidity levels and easier to digest then most coffees due to its lower caffeine content. The coffee product would be made from high quality Arabica coffee beans, to ensure the best possible flavour characteristics (Driftaway Coffee, 2018) and ethical sourcing and sustainable practices would be implemented during the coffees development and fermentation processes. As the specialty coffee industry is expanding globally (Lee W. , Cheong, Curran , Yu, & Liu, 2015), it brings about the opportunity to disrupt the specialty coffee market with this fermented product through the collection of evidence-based qualitative and quantitative research, to build a strong business case for its commercialisation. The key market research findings from this study show that people generally like to experiment with their coffee and are willing to try fermented coffee beverages. Qualities that the majority of respondents look for in a coffee brand are good taste and flavour, ethical sourcing of their products and the use of high-quality coffee beans. Other findings suggest that the specialty coffee industry is a very saturated market (The Register Team (TRT), 2017) and in order to stand out in this market the product needs to have a strong point of difference, a good brand and an interesting story. Good taste and high quality are two traits that seem to be the baseline for coffee products in the New Zealand specialty coffee market (Anthony, 2014). The key scientific findings are to be confirmed in subsequent laboratory trials, which will aim to validate the science in the papers by Lee, Wai Cheong , Curran, Yu, & Shao Quan, 2016b; Lee, et al., 2016c further. The results from

The aim of this project was to discover whether there is a market for fermented specialty coffee beverages, as the niche for fermented products is expanding, due to people becoming more health conscious and aware about their health (Mellentin, 2017). This fermented beverage could potentially be less bitter due to lower acidity levels and easier to digest then most coffees due to its lower caffeine content. The coffee product would be made from high quality Arabica coffee beans, to ensure the best possible flavour characteristics (Driftaway Coffee, 2018) and ethical sourcing and sustainable practices would be implemented during the coffees development and fermentation processes. As the specialty coffee industry is expanding globally (Lee W. , Cheong, Curran , Yu, & Liu, 2015), it brings about the opportunity to disrupt the specialty coffee market with this fermented product through the collection of evidence-based qualitative and quantitative research, to build a strong business case for its commercialisation. The key market research findings from this study show that people generally like to experiment with their coffee and are willing to try fermented coffee beverages. Qualities that the majority of respondents look for in a coffee brand are good taste and flavour, ethical sourcing of their products and the use of high-quality coffee beans. Other findings suggest that the specialty coffee industry is a very saturated market (The Register Team (TRT), 2017) and in order to stand out in this market the product needs to have a strong point of difference, a good brand and an interesting story. Good taste and high quality are two traits that seem to be the baseline for coffee products in the New Zealand specialty coffee market (Anthony, 2014). The key scientific findings are to be confirmed in subsequent laboratory trials, which will aim to validate the science in the papers by Lee, Wai Cheong , Curran, Yu, & Shao Quan, 2016b; Lee, et al., 2016c further. The results from

Este trabajo se centra en ofrecerle a la empresa 121 Café un plan exportador hacia un destino específico, basado en el análisis de distintas variables del mercado, del producto y la competencia, el cual le permita definir una estrategia que la haga más competitiva.

The aim of this project was to discover whether there is a market for fermented specialty coffee beverages, as the niche for fermented products is expanding, due to people becoming more health conscious and aware about their health (Mellentin, 2017). This fermented beverage could potentially be less bitter due to lower acidity levels and easier to digest then most coffees due to its lower caffeine content. The coffee product would be made from high quality Arabica coffee beans, to ensure the best possible flavour characteristics (Driftaway Coffee, 2018) and ethical sourcing and sustainable practices would be implemented during the coffees development and fermentation processes. As the specialty coffee industry is expanding globally (Lee W. , Cheong, Curran , Yu, & Liu, 2015), it brings about the opportunity to disrupt the specialty coffee market with this fermented product through the collection of evidence-based qualitative and quantitative research, to build a strong business case for its commercialisation. The key market research findings from this study show that people generally like to experiment with their coffee and are willing to try fermented coffee beverages. Qualities that the majority of respondents look for in a coffee brand are good taste and flavour, ethical sourcing of their products and the use of high-quality coffee beans. Other findings suggest that the specialty coffee industry is a very saturated market (The Register Team (TRT), 2017) and in order to stand out in this market the product needs to have a strong point of difference, a good brand and an interesting story. Good taste and high quality are two traits that seem to be the baseline for coffee products in the New Zealand specialty coffee market (Anthony, 2014). The key scientific findings are to be confirmed in subsequent laboratory trials, which will aim to validate the science in the papers by Lee, Wai Cheong , Curran, Yu, & Shao Quan, 2016b; Lee, et al., 2016c further. The results from

The main aims of this study are: (1) to test whether the theory of planned behavior (TPB) is useful to explain the intention to purchase specialty co ee; (2) to analyze whether people more involved in social responsibility could manifest a di erent response from those not so interested in this matter concerning specialty co ee. The sample is composed of 489 specialty co ee consumers from Brazil. The statistical tool for testing the measurement and structural model was partial least squares. Then a multigroup analysis was performed to meet the second objective; the software SmartPLS was utilized. The main contributions of this study are that we can explain the intention to use specialty coffee in a sample of Brazilian consumers using the classical TPB model. Moreover, we demonstrate the moderating e ect of consumer perception of corporate social responsibility in this general model.

The specialty coffee industry is growing and, as a result, there is an accelerated interest in modulating roast profiles to present customers with new and diverse sensory experiences. The present study investigates the chemical and sensory effects of subtle variations in the ‘development time’ phase of the coffee roasting process. Four roast profiles were studied through sensory descriptive analysis (DA), gas chromatography–mass spectrometry (GC–MS), and nuclear magnetic resonance (NMR). Multivariate analysis showed clear separation of DA, GC–MS, and NMR data. A prolonged development time facilitated a statistically significant shift in the chemical and sensory profile of the coffee. The findings suggest that a short development time increases the fruity, sweet and acidic characteristics of the coffee, whereas a longer development time shifts the balance towards a more roasty, nutty, and bitter profile. The results provide evidence that supports the effect of subtle roast profile modulations. This lays a strong foundation for the inclusion of development time as a critical control parameter in the certification system of the Specialty Coffee Association, quality control, and product development strategies.

The specialty coffee industry is growing and, as a result, there is an accelerated interest in modulating roast profiles to present customers with new and diverse sensory experiences. The present study investigates the chemical and sensory effects of subtle variations in the ‘development time’ phase of the coffee roasting process. Four roast profiles were studied through sensory descriptive analysis (DA), gas chromatography–mass spectrometry (GC–MS), and nuclear magnetic resonance (NMR). Multivariate analysis showed clear separation of DA, GC–MS, and NMR data. A prolonged development time facilitated a statistically significant shift in the chemical and sensory profile of the coffee. The findings suggest that a short development time increases the fruity, sweet and acidic characteristics of the coffee, whereas a longer development time shifts the balance towards a more roasty, nutty, and bitter profile. The results provide evidence that supports the effect of subtle roast profile modulations. This lays a strong foundation for the inclusion of development time as a critical control parameter in the certification system of the Specialty Coffee Association, quality control, and product development strategies.

The main aims of this study are: (1) to test whether the theory of planned behavior (TPB) is useful to explain the intention to purchase specialty co ee; (2) to analyze whether people more involved in social responsibility could manifest a di erent response from those not so interested in this matter concerning specialty co ee. The sample is composed of 489 specialty co ee consumers from Brazil. The statistical tool for testing the measurement and structural model was partial least squares. Then a multigroup analysis was performed to meet the second objective; the software SmartPLS was utilized. The main contributions of this study are that we can explain the intention to use specialty coffee in a sample of Brazilian consumers using the classical TPB model. Moreover, we demonstrate the moderating e ect of consumer perception of corporate social responsibility in this general model.

El mercado de café tradicional ha presentado dificultades, dado que su producción y consumo tienden al aumento pero los precios disminuyen, generando perdidas para el sector cafetero. En Colombia se cultiva en su totalidad café de la especie arabica el cual es la única especie de donde proviene el café especial, el cual al superar un estándar cualitativo supera las dificultados del café tradicional dado que su precio es superior, pero el precio no es el único beneficio que se encuentra en este mercado de café especial, también se encuentran incentivos, créditos, tecnificaciones, asesorías que acompa~nan a el desarrollo de este mercado. Colombia cuenta con puntos altos en temas de café especial importante; para el 2018 el precio de venta promedio fue superior a los USD 10$ por libra, diez veces mas que el precio de café tradicional. Con esto se muestra que una posible solución para el café en Colombia sería la transición a cultivos de café especial, aprovechando la historia que el país tiene en este sector y las condiciones geográficas con las que se cuentan. Mediante superiores precios los caficultores tendrían el incentivo para realizar esta transición, y no centrarse únicamente a un mercado en el cual se presentan crisis., The traditional coffee market has presented diffculties, given that its production and consumption tend to increase but prices decrease, generating losses for the coffee sector. In Colombia, coffee of the arabica species is cultivated in its entirety, which is the only species from which the specialty coffee comes, which, by exceeding a qualitative standard, overcomes the diffculties of traditional coffee, given that its price is higher, but the price is not The only benefit that is found in this special coffee market, there are also incentives, credits, technifications, consultancies that accompany the development of this market. Colombia has high points on important special coffee issues; by 2018, the average sale price was higher than USD10 $ per pound, ten times more than the traditional coffee price. This shows that a possible solution for coffee in Colombia would be the transition to special coffee crops, taking advantage of the history that the country has in this sector and the geographical conditions with which they are counted. Through higher prices, coffee farmers would have the incentive to make this transition, and not only focus on a market in which there are crises

Drawing from the results of a three months anthropological fieldwork research in the area of the eje cafetero, this article aims to dive into the question of local coffee consumption patterns in the Coffee Cultural Landscape of Colombia. The main object is to reflect on strategies of consumption in a patrimonial context by examining different discourses, ranging from the average “bad coffee consumer” to the slow rise of the chain of cafés especiales. Furthermore, the present article aims to offer a comprehensive analysis on how the structure of the coffee chain impacts consumption patterns, including a reflection on the benefits and limits of the development of specialty coffee., Basado en los resultados de un trabajo antropológico de investigación de campo de tres meses en la zona del Eje Cafetero, este artículo tiene como fin profundizar en las prácticas de consumo de café en el Paisaje Cultural Cafetero de Colombia. El objetivo principal es presentar una reflexión sobre las estrategias de consumo en un contexto patrimonial, examinando diferentes discursos, desde la imagen del “mal consumidor” hasta el desarrollo de la cadena de los cafés especiales. El enfoque del presente artículo ofrece un análisis comprensivo sobre cómo las estructuras de la caficultura impactan en las prácticas de consumo, incluyendo una reflexión sobre los beneficios y los límites del desarrollo de los cafés especiales.

Drawing from the results of a three months anthropological fieldwork research in the area of the eje cafetero, this article aims to dive into the question of local coffee consumption patterns in the Coffee Cultural Landscape of Colombia. The main object is to reflect on strategies of consumption in a patrimonial context by examining different discourses, ranging from the average “bad coffee consumer” to the slow rise of the chain of cafés especiales. Furthermore, the present article aims to offer a comprehensive analysis on how the structure of the coffee chain impacts consumption patterns, including a reflection on the benefits and limits of the development of specialty coffee., Basado en los resultados de un trabajo antropológico de investigación de campo de tres meses en la zona del Eje Cafetero, este artículo tiene como fin profundizar en las prácticas de consumo de café en el Paisaje Cultural Cafetero de Colombia. El objetivo principal es presentar una reflexión sobre las estrategias de consumo en un contexto patrimonial, examinando diferentes discursos, desde la imagen del “mal consumidor” hasta el desarrollo de la cadena de los cafés especiales. El enfoque del presente artículo ofrece un análisis comprensivo sobre cómo las estructuras de la caficultura impactan en las prácticas de consumo, incluyendo una reflexión sobre los beneficios y los límites del desarrollo de los cafés especiales.

The relationship between coffee quality and sustainability is typically analysed using symbolic quality attributes, not material quality. This article provides a bottom-up perspective of Burundi's current competitive advantage in the global coffee market: material quality. The research agenda was embedded within the operations of a Burundian coffee washing station and describes critical business practices for producing and selling high material quality coffee. We argue that these business practices represent quality governance mechanisms that are significantly different from the exogenous and fixed criteria of sustainability certifications and labels. Such quality governance mechanisms are an important trading trend to recognize and understand in a producing country such as Burundi that is unable to effectively compete in the certified coffee market because of the small size and irregularity of its supply.

In this study, proton-transfer reaction mass spectrometry (PTR-MS) and near-infrared spectroscopy (NIRS) were compared for the authentication of geographical and farming system origins of Brazilian coffees. For this purpose, n = 19 organic (ORG) and n = 26 conventional (CONV) coffees from distinct producing regions were analyzed. Overall, differences (p ≤ 0.05) in 44 and 71 ion intensities were observed between the main producing regions and farming systems, respectively. Principal component analysis was not effective in illustrating differences between the coffees according to the farming system or geographical origin using neither PTR-MS nor NIRS data. However, when the PLS-DA was applied, which produced the best performing models compared to several other chemometric techniques, the farming system was adroitly differentiated. The fact that the classification performance (>80%) was independent of the data acquisition method used gives NIRS an edge over PTR-MS in the differentiation of the farming system because of its rapid analysis and cost. Differentiating geographic location of coffee was rather complex. The PTR-MS calibration models showed slightly better PLS-DA classification rates compared to the NIRS models (69% vs. 61%, respectively), which is even more evident when the alternative classifier is used (LDA-kNN, 69% vs. 39%, respectively). Coffee samples from either Minas Gerais (MG) or Sao Paulo (SP) were differentiated from the other regions. In conclusion, our study provides information on alternative rapid analysis coupled with chemometric techniques to differentiate the farming system and trace the geographical provenance of Brazilian specialty coffee.

Los cafés certificados con calidad o especialidad pretenden construir una nueva forma del comercio del grano. Las implicaciones de sus certificaciones en el ingreso y el desarrollo del caficultor no son aún claras y eso se debe a la falta transmisión de la información sobre las propias certificaciones. Se debe entonces enfocar los esfuerzos de la industria, en construir la sostenibilidad y sustentabilidad mediante la implementación de certificaciones de calidad y especialidad que le permitan un acceso suficiente tanto al productor primario, como a todos los eslabones de la cadena productiva y de comercio, y a los consumidores. Generando una relación más estrecha entre el productor inicial y el consumidor. El siguiente trabajo muestra evidencia de cómo se encuentra el mercado de la calidad y la especialidad en el café en Colombia y otros países productores, y en que casos las certificaciones tienen o no una correlación positiva con los ingresos de los caficultores y su desarrollo., Certified and specialty coffees born to build a new way of commercialization for the bean. The implication of certifying in the income and development for the coffee farmer are not yet clear, and it is due the lack of transferring information from the certifications. In that order, it will be ideal to focus all the industry efforts in building sustainability, by implementing certifications of quality and specialty that gives enough information access to the main producer, the industry and commercialization chain, and the consumer. The following paper shows the evidence in how de market for specialty and quality work in Colombia and other producing countries, and in which cases certification have a positive correlation with the farmers income and development.

Purpose – What is the dynamics of the connoisseurship consumption community? What are the forces that drive this serious leisure consumption community? Design/methodology/approach – Adopting a naturalistic inquiry approach, we immersed ourselves in the field, visiting and observing consumers and professionals in independent coffee shops in North America: Toronto, Montreal, Seattle, and New York from August 2013 to July 2014. Findings – The research describes the connoisseurship consumption community and explains its forces, which are education, emulation and tensions between the members of the community. Originality/value – Our findings explain the amateur consumer’s behavior and the relationship of these amateurs with professionals and with the public during their consumption practices. We help to advance the study of heterogeneous consumption communities by revealing the tensions between the members of the community and the production of subcultural and social capital. Our research contributes to the consumer culture field by increasing knowledge of this social consumption phenomenon., Objetivo – Qual é a dinâmica da comunidade de consumo de apreciação? Quais são as forças que impulsionam esta comunidade de consumo de lazer sério? Delineamento/metodologia/abordagem – Adotando uma abordagem naturalista de investigação, foi realizada uma extensa pesquisa de campo, observando e entrevistando consumidores e profissionais em cafeterias independentes na América do Norte: Toronto, Montreal, Seattle e Nova York, de agosto de 2013 a julho de 2014. Achados – A pesquisa descreve a comunidade de consumo de apreciação e explica suas forças, que são a educação, a emulação e as tensões entre os membros da comunidade. Originalidade/valor – Nossos resultados explicam o comportamento do consumidor amador e a relação desses amadores com os profissionais e com o público durante suas práticas de consumo. Contribuímos para o avanço do estudo de comunidades de consumo heterogêneas, revelando as tensões entre os membros da comunidade e a produção de capital subcultural e social. Nossa pesquisa contribui para o campo da cultura de consumo, aumentando o conhecimento desse fenômeno social de consumo.

Although the consumer culture field has addressed the role of ritual processes in consumption, no research has yet identified how connoisseur consumers, through ritual practices, establish and manipulate their distinction from other consumers. Drawing on key concepts from ritual theory, this research addresses the role played by ritual in connoisseurship consumption and consumers’ taste. In conducting an ethnographic study on connoisseurship consumption, the first author immersed himself in the North American specialty coffee context—Toronto, Montreal, Seattle, and New York—from August 2013 to July 2014. He used long interviews and participant observation to collect data, which was then interpreted using a hermeneutic approach. We introduce the taste transformation ritual, theorizing the process that converts regular consumers into connoisseur consumers by establishing and reinforcing differences between mass and connoisseurship consumption. We develop a broader theoretical account that builds on consumption ritual and taste formation., Apesar de o campo da cultura de consumo ter realizado diversas pesquisas sobre o papel do ritual no consumo, nenhuma pesquisa, até então, identificou como o consumidor apreciador, por meio de práticas rituais, estabelece e manipula sua própria distinção em relação aos demais consumidores. Tendo como base conceitos da teoria sobre ritual, esta pesquisa explica o papel desempenhado pelo ritual no consumo de apreciação e no gosto do consumidor. Realizando um estudo etnográfico sobre o consumo de apreciação de cafés especiais, o primeiro autor mergulhou no contexto da América do Norte – Toronto, Montreal, Seattle e Nova Iorque – de agosto de 2013 a julho de 2014. Ele utilizou entrevistas longas e observação participante para coletar os dados, que foram interpretados utilizando a abordagem hermenêutica. Foi introduzida a ideia do ritual de transformação do gosto, teorizando sobre o processo que converte consumidores regulares em apreciadores por meio do estabelecimento e reforço das diferenças existentes entre o consumo de massa e de apreciação. Desenvolveu-se uma ampla explicação teórica baseada no ritual de consumo e formação do gosto., Aunque el campo de la cultura consumista ha tratado el papel de los procesos rituales en consumo, aún no se ha identificado cómo los consumidores entendidos, a través de prácticas de ritos, establecen y manipulan su distinción de los demás consumidores. Utilizando los conceptos clave de la teoría ritual, este estudio trata el papel desempeñado por los ritos en el consumo y gusto de conocedores entendidos. Al conducir un estudio etnográfico sobre consumo de entendidos, el primer autor realizó una inmersión en el contexto de los cafés especiales de América del Norte (Toronto, Montreal, Seattle y Nueva York), de agosto de 2013 a julio de 2014. Usó largas entrevistas y observación de participantes para reunir datos, que después se interpretaron utilizando un abordaje hermenéutico. Introducimos el rito de transformación del gusto teorizando el proceso que convierte consumidores comunes en consumidores entendidos al establecer y reforzar opuestos entre consumo masivo y consumo de entendidos. Elaboramos una explicación teórica más amplia que se basa en el rito de consumo y la formación del gusto.

Although the consumer culture field has addressed the role of ritual processes in consumption, no research has yet identified how connoisseur consumers, through ritual practices, establish and manipulate their distinction from other consumers. Drawing on key concepts from ritual theory, this research addresses the role played by ritual in connoisseurship consumption and consumers’ taste. In conducting an ethnographic study on connoisseurship consumption, the first author immersed himself in the North American specialty coffee context—Toronto, Montreal, Seattle, and New York—from August 2013 to July 2014. He used long interviews and participant observation to collect data, which was then interpreted using a hermeneutic approach. We introduce the taste transformation ritual, theorizing the process that converts regular consumers into connoisseur consumers by establishing and reinforcing differences between mass and connoisseurship consumption. We develop a broader theoretical account that builds on consumption ritual and taste formation., Apesar de o campo da cultura de consumo ter realizado diversas pesquisas sobre o papel do ritual no consumo, nenhuma pesquisa, até então, identificou como o consumidor apreciador, por meio de práticas rituais, estabelece e manipula sua própria distinção em relação aos demais consumidores. Tendo como base conceitos da teoria sobre ritual, esta pesquisa explica o papel desempenhado pelo ritual no consumo de apreciação e no gosto do consumidor. Realizando um estudo etnográfico sobre o consumo de apreciação de cafés especiais, o primeiro autor mergulhou no contexto da América do Norte – Toronto, Montreal, Seattle e Nova Iorque – de agosto de 2013 a julho de 2014. Ele utilizou entrevistas longas e observação participante para coletar os dados, que foram interpretados utilizando a abordagem hermenêutica. Foi introduzida a ideia do ritual de transformação do gosto, teorizando sobre o processo que converte consumidores regulares em apreciadores por meio do estabelecimento e reforço das diferenças existentes entre o consumo de massa e de apreciação. Desenvolveu-se uma ampla explicação teórica baseada no ritual de consumo e formação do gosto., Aunque el campo de la cultura consumista ha tratado el papel de los procesos rituales en consumo, aún no se ha identificado cómo los consumidores entendidos, a través de prácticas de ritos, establecen y manipulan su distinción de los demás consumidores. Utilizando los conceptos clave de la teoría ritual, este estudio trata el papel desempeñado por los ritos en el consumo y gusto de conocedores entendidos. Al conducir un estudio etnográfico sobre consumo de entendidos, el primer autor realizó una inmersión en el contexto de los cafés especiales de América del Norte (Toronto, Montreal, Seattle y Nueva York), de agosto de 2013 a julio de 2014. Usó largas entrevistas y observación de participantes para reunir datos, que después se interpretaron utilizando un abordaje hermenéutico. Introducimos el rito de transformación del gusto teorizando el proceso que convierte consumidores comunes en consumidores entendidos al establecer y reforzar opuestos entre consumo masivo y consumo de entendidos. Elaboramos una explicación teórica más amplia que se basa en el rito de consumo y la formación del gusto.

Purpose – What is the dynamics of the connoisseurship consumption community? What are the forces that drive this serious leisure consumption community? Design/methodology/approach – Adopting a naturalistic inquiry approach, we immersed ourselves in the field, visiting and observing consumers and professionals in independent coffee shops in North America: Toronto, Montreal, Seattle, and New York from August 2013 to July 2014. Findings – The research describes the connoisseurship consumption community and explains its forces, which are education, emulation and tensions between the members of the community. Originality/value – Our findings explain the amateur consumer’s behavior and the relationship of these amateurs with professionals and with the public during their consumption practices. We help to advance the study of heterogeneous consumption communities by revealing the tensions between the members of the community and the production of subcultural and social capital. Our research contributes to the consumer culture field by increasing knowledge of this social consumption phenomenon., Objetivo – Qual é a dinâmica da comunidade de consumo de apreciação? Quais são as forças que impulsionam esta comunidade de consumo de lazer sério? Delineamento/metodologia/abordagem – Adotando uma abordagem naturalista de investigação, foi realizada uma extensa pesquisa de campo, observando e entrevistando consumidores e profissionais em cafeterias independentes na América do Norte: Toronto, Montreal, Seattle e Nova York, de agosto de 2013 a julho de 2014. Achados – A pesquisa descreve a comunidade de consumo de apreciação e explica suas forças, que são a educação, a emulação e as tensões entre os membros da comunidade. Originalidade/valor – Nossos resultados explicam o comportamento do consumidor amador e a relação desses amadores com os profissionais e com o público durante suas práticas de consumo. Contribuímos para o avanço do estudo de comunidades de consumo heterogêneas, revelando as tensões entre os membros da comunidade e a produção de capital subcultural e social. Nossa pesquisa contribui para o campo da cultura de consumo, aumentando o conhecimento desse fenômeno social de consumo.

A development initiative at its core, fair trade endeavors to provide better trading conditions for disadvantaged producers in the world market system, such as smallholder coffee farmers, who face a volatile market and prices that have yet to recover from a deep price crisis in the early 2000s. With the onset of labeling and certification, fair trade entered the mainstream by the late 1990s, and has continued to demonstrate strong growth in sales. Moreover, new producer organizations are becoming certified in an expanding number of countries, and fair trade coffee is expanding beyond its traditionally dominant productive center in Latin America. To explore how fair trade is established, and interacts with, new producer contexts, a case study was performed with five fair trade certified coffee cooperatives in Aceh, Indonesia, all of whom have gained certification within the last 10 years, was performed. This thesis sought to understand the particularities behind how fair trade reached Aceh, what factors influenced its implementation, and how coffee producers experience their participation in the fair trade movement. Further, particular attention was paid to the practice and formation of the cooperatives’ structures and policies; fair trade requires that coffee farmers are organized into democratically owned and governed cooperatives, an institution relatively unpracticed in Indonesia.

A development initiative at its core, fair trade endeavors to provide better trading conditions for disadvantaged producers in the world market system, such as smallholder coffee farmers, who face a volatile market and prices that have yet to recover from a deep price crisis in the early 2000s. With the onset of labeling and certification, fair trade entered the mainstream by the late 1990s, and has continued to demonstrate strong growth in sales. Moreover, new producer organizations are becoming certified in an expanding number of countries, and fair trade coffee is expanding beyond its traditionally dominant productive center in Latin America. To explore how fair trade is established, and interacts with, new producer contexts, a case study was performed with five fair trade certified coffee cooperatives in Aceh, Indonesia, all of whom have gained certification within the last 10 years, was performed. This thesis sought to understand the particularities behind how fair trade reached Aceh, what factors influenced its implementation, and how coffee producers experience their participation in the fair trade movement. Further, particular attention was paid to the practice and formation of the cooperatives’ structures and policies; fair trade requires that coffee farmers are organized into democratically owned and governed cooperatives, an institution relatively unpracticed in Indonesia.

A development initiative at its core, fair trade endeavors to provide better trading conditions for disadvantaged producers in the world market system, such as smallholder coffee farmers, who face a volatile market and prices that have yet to recover from a deep price crisis in the early 2000s. With the onset of labeling and certification, fair trade entered the mainstream by the late 1990s, and has continued to demonstrate strong growth in sales. Moreover, new producer organizations are becoming certified in an expanding number of countries, and fair trade coffee is expanding beyond its traditionally dominant productive center in Latin America. To explore how fair trade is established, and interacts with, new producer contexts, a case study was performed with five fair trade certified coffee cooperatives in Aceh, Indonesia, all of whom have gained certification within the last 10 years, was performed. This thesis sought to understand the particularities behind how fair trade reached Aceh, what factors influenced its implementation, and how coffee producers experience their participation in the fair trade movement. Further, particular attention was paid to the practice and formation of the cooperatives’ structures and policies; fair trade requires that coffee farmers are organized into democratically owned and governed cooperatives, an institution relatively unpracticed in Indonesia.

A development initiative at its core, fair trade endeavors to provide better trading conditions for disadvantaged producers in the world market system, such as smallholder coffee farmers, who face a volatile market and prices that have yet to recover from a deep price crisis in the early 2000s. With the onset of labeling and certification, fair trade entered the mainstream by the late 1990s, and has continued to demonstrate strong growth in sales. Moreover, new producer organizations are becoming certified in an expanding number of countries, and fair trade coffee is expanding beyond its traditionally dominant productive center in Latin America. To explore how fair trade is established, and interacts with, new producer contexts, a case study was performed with five fair trade certified coffee cooperatives in Aceh, Indonesia, all of whom have gained certification within the last 10 years, was performed. This thesis sought to understand the particularities behind how fair trade reached Aceh, what factors influenced its implementation, and how coffee producers experience their participation in the fair trade movement. Further, particular attention was paid to the practice and formation of the cooperatives’ structures and policies; fair trade requires that coffee farmers are organized into democratically owned and governed cooperatives, an institution relatively unpracticed in Indonesia.

This paper builds upon the discussion of the concept of innovation associated with environmentalissues. The innovative capacity of the organization –ASOAPIA– is evaluatedby defining criteria to analyze the impact of the social appropriation of environmentalknowledge. The importance of this approach resides in the possibility offered by thecomprehension and understanding of a territory and the ability to propose a relaunchingof the creative capacity of the cooperatives., La presente investigación parte de la discusión que entraña el concepto de innovaciónasociado al tema ambiental. A partir de este punto se evalúa la capacidad innovadora dela organización ASOAPIA, definiendo criterios para analizar la incidencia de la apropiaciónsocial del conocimiento ambiental. La importancia de este abordaje radica en laposibilidad que brinda para entender un territorio, y proponer a partir de este un relanzamientode la capacidad creativa de las cooperativas., Esta pesquisa parte da discussão do conceito de inovação associado ao tema ambiental.Desde este ponto, avalia-se a capacidade de inovação da organização –ASOAPIA–, definindocritérios para analisar o efeito da apropriação social do conhecimento ambiental. Aimportância desta abordagem está na possibilidade de entender um território e proporum relançamento das capacidades criativas das cooperativas.

This paper builds upon the discussion of the concept of innovation associated with environmentalissues. The innovative capacity of the organization –ASOAPIA– is evaluatedby defining criteria to analyze the impact of the social appropriation of environmentalknowledge. The importance of this approach resides in the possibility offered by thecomprehension and understanding of a territory and the ability to propose a relaunchingof the creative capacity of the cooperatives., La presente investigación parte de la discusión que entraña el concepto de innovaciónasociado al tema ambiental. A partir de este punto se evalúa la capacidad innovadora dela organización ASOAPIA, definiendo criterios para analizar la incidencia de la apropiaciónsocial del conocimiento ambiental. La importancia de este abordaje radica en laposibilidad que brinda para entender un territorio, y proponer a partir de este un relanzamientode la capacidad creativa de las cooperativas., Esta pesquisa parte da discussão do conceito de inovação associado ao tema ambiental.Desde este ponto, avalia-se a capacidade de inovação da organização –ASOAPIA–, definindocritérios para analisar o efeito da apropriação social do conhecimento ambiental. Aimportância desta abordagem está na possibilidade de entender um território e proporum relançamento das capacidades criativas das cooperativas.

Aim Water temperature is one of the most pivotal factors in brewing coffee, and as such, specialty coffee guidelines stipulate specific temperatures for brewing to attain optimal quality. Yet, recent findings from world brewed coffee championships highlight that water temperatures contrary to stated guidelines can achieve high sensory ratings. These findings connote others factors, such as extraction yield, could be more influential. However, no studies have previously investigated water temperature whilst maintaining a stable extraction yield and brew strength for samples within advocated guidelines. Thus, the aim was to provide clear resolution to the specialty coffee industry regarding the role of water temperature. Method An integrated instrumental and sensory framework was established that incorporated gas chromatography-mass spectrometry (GC-MS) and sensory analysis, the latter by using (i) a 6-member expert panel and (ii) 83 product-users. Both panels evaluated 7 samples that spanned the temperature range of 75-97.5 oC using 29 attributes. These attributes included hedonic and descriptive attributes, in addition to abstract conceptualisations. Results Findings from sensory analysis implied the task to differentiate samples was very difficult. Findings demonstrated (i) a lack of systematic variability attributable to water temperature on non-averaged data; (ii) poor replicate performance in selective experts, and; (iii) few attributes reaching significance in either panel. GC-MS findings mirrored a lack of statistical differences with only two volatile compounds from the quantified set of 68 reaching significance. Nevertheless, integrated multivariate analysis revealed a subtle trend of higher water temperatures being related to more volatile release, and this pattern to characterise positively evaluated sensory samples. Limitations of findings are accordingly discussed, particularly the need for more replicate sensory measures. Conc

Aim Water temperature is one of the most pivotal factors in brewing coffee, and as such, specialty coffee guidelines stipulate specific temperatures for brewing to attain optimal quality. Yet, recent findings from world brewed coffee championships highlight that water temperatures contrary to stated guidelines can achieve high sensory ratings. These findings connote others factors, such as extraction yield, could be more influential. However, no studies have previously investigated water temperature whilst maintaining a stable extraction yield and brew strength for samples within advocated guidelines. Thus, the aim was to provide clear resolution to the specialty coffee industry regarding the role of water temperature. Method An integrated instrumental and sensory framework was established that incorporated gas chromatography-mass spectrometry (GC-MS) and sensory analysis, the latter by using (i) a 6-member expert panel and (ii) 83 product-users. Both panels evaluated 7 samples that spanned the temperature range of 75-97.5 oC using 29 attributes. These attributes included hedonic and descriptive attributes, in addition to abstract conceptualisations. Results Findings from sensory analysis implied the task to differentiate samples was very difficult. Findings demonstrated (i) a lack of systematic variability attributable to water temperature on non-averaged data; (ii) poor replicate performance in selective experts, and; (iii) few attributes reaching significance in either panel. GC-MS findings mirrored a lack of statistical differences with only two volatile compounds from the quantified set of 68 reaching significance. Nevertheless, integrated multivariate analysis revealed a subtle trend of higher water temperatures being related to more volatile release, and this pattern to characterise positively evaluated sensory samples. Limitations of findings are accordingly discussed, particularly the need for more replicate sensory measures. Conc

As a reaction to the deep crisis caused by the breaking of the quotas pact in 1989, new searches begin for the generation of added value to Colombian coffee in which are included specialty coffees. The article shows its overall progress and the specific behavior in the Department of Risaralda. It is concluded that this type of coffee growing, requires deep changes, but at the same time it can become an alternative for its permanence and continuity., Como reacción a la profunda crisis provocada por el rompimiento del pacto de cuotas en 1989, inicia con nuevas búsquedas en la generación de valor agregado al café colombiano, entre las cuales se encuentran los cafés especiales. En el artículo se observa su evolución general y el comportamiento específico en el departamento de Risaralda. Se concluye que esta modalidad de caficultura exige cambios profundos, pero a su vez puede constituirse en una alternativa para su permanencia y continuidad.