Search

Purpose The purpose of this paper was to assess the effects of quality coffee production on climate change adaptation using household surveys and interview data gathered from coffee farmers in Yirgacheffe, southern Ethiopia. Design/methodology/approach A sample of 352 households, stratified into conventional coffee farmers 232 (66%) and specialty coffee producers 120(34%), was used. The propensity score model for participating in quality coffee production was estimated using 14 covariates, and the impact of quality coffee production on adaptation to climate change adaptation was examined. The results are augmented with qualitative data collected through focus group discussions and key informant interviews held with randomly selected smallholder farmers. A telecoupling theoretical perspective was used to understand the link between coffee farmers’ adaptation practices and the demand for quality coffee, as coffee is a global commodity. Findings The PSM analysis reveals that quality coffee production positively influences climate change adaptation. This implies that conventional coffee producers would have performed better in adaptation to climate change if they had participated in quality coffee production. The results of group discussions also confirm the positive effects of quality coffee production on adaptation to climate change, which also suggests a positive spillover effects for sustainable coffee farm management. Practical implications This study suggests enhancing quality coffee production is essential if a more sustainable and climate change resilient coffee livelihood is envisioned. Originality/value Though many studies are available on adaptation to climate change in general, this study is one of the few studies focusing on the effects of quality coffee production on climate change adaptation by smallholders in one of the least developed countries, Ethiopia. This study provides a better understanding of the importance of adaptation strategies specific to coffee production, which in turn help develop a more resilient coffee sector, as coffee production is one of the most sensitive activity to climate change.

Juremian and Kirmanan are other names for the Sintaro 2 and Sintaro 3 coffee clones, the national superior robusta coffee clones that have been cultivated in Sidorejo Village. This study aims to determine the quality and physical properties of coffee beans, chemical properties and ground coffee quality of Juremian and Kirmanan clones. The quality and physical properties of coffee beans are evaluated according to the Indonesian National Standard (SNI) 01-02907-2008 procedure. The chemical properties and quality of ground coffee powder were evaluated based on SNI 01-3542-204 procedure as well as the cupping test method (Specialty Coffee Association of America). The results showed that Juremian coffee beans had fewer defects and bean sizes, more peaberry beans, and better bean quality than Kirmanan coffee beans. Based on coffee extract content, "medium dark roast" and "dark roast" Ground coffee Juremian and Kirmanan are categorized as quality 1. "Medium dark roasted" Juremian coffee got a total score of 8.00, with the "excelent" category on the cupping test. The aromas found in Juremian coffee include chocholety, black tea, fruity, and nutty. The quality of the coffee beans, the high percentage of peaberry, and the roasting rate are thought to have contributed to the brewing quality of Juremian and Kirmanan coffees.

This study aimed to analyze the knowledge, perspectives, and preferences of consumers about specialty coffees and to investigate how information can influence the perception of taste and the sensory characteristics of consumers. A descriptive-analytic survey was conducted through a questionnaire in a digital format with 1005 respondents. Four trained Q-Grader tasters evaluated a sample of cherry coffee fermented. The Specialty Coffee Association developed the cupping protocol used. According to the perceived descriptors, a sensory analysis was performed with the same coffee with 101 consumers to evaluate the influence of information received before the analysis. The chocolate flavor is the most expected in coffee. However, the participants are willing to try different specialty coffees. The coffee has been considered excellent (85.15 points) by Q-Grader tasters and widely accepted by consumers. Check-all-that-Apply (CATA) test showed that consumers could be influenced by information. When the coffee has been presented without information, the consumers noticed a more caramel flavor. However, when the information has been added to the same coffee, the citric flavor was more noticeable. In conclusion, information on specialty coffees should be more widespread. Consumer's expectations can be influenced by information, which in turn can modify their sensory perception.

Indonesia as one of the largest coffee producing countries in the world has an important role in global trade, namely the specialty coffee trade. Specialty coffee is one of the leading commodities for coffee producing countries like Indonesia because of the taste of the coffee. The quality of the product itself has an understanding that the product offered by the seller has more selling value that must be owned by competitors' products, therefore the company is trying to focus on the quality of the product and compare it with the products offered by competing companies. This research is associative research using a quantitative approach. With the aim to analyze the effect of Coffee Beverage Product Quality on Buyer's Decisions at Point Coffee Pedurenan, South Jakarta, as well as find out which factors have a dominant influence on Buyer's Decisions at the Coffee Shop. The sample in this study amounted to 100 respondents who had visited Point Coffee by using the Probability Sampling method with the Simple Random Sampling technique. The data was collected using questtionnaires and distribute it directly to buyers at Point Coffee. The suggestion from this research is that the owner of Point Coffee can maintain the hygiene that has been applied by the workers, Increase again the Quality, Quantity, Variation, and Innovation of coffee beverage products in terms of flavor, to meet the buyer's decision. And Point Coffee is more innovative so that buyers don't get bored easily if they come again at Point Coffee. Keywords: Product Quality, Service Quality, Purchasing Decisions

PurposeBuilding on Guimarães et al. (2019) study and using the modeling of structural equations, the objective of this paper was to elaborate constructs whose variables would enable the characterization and distinction of individuals among these different groups of consumers and to provide insights into their transition between them.Design/methodology/approachThe constructs were validated by the average variance extracted adaptive (AVEADP) index. The transition between consumer groups is explained and encouraged by advances in their conceptual and perceptual knowledge. Thus, regular consumers should be addressed with messages aimed primarily for the social aspect of consumption; enthusiasts, by reinforcing simple to moderate aspects commonly used as product purchase criteria and experts, attracted by the emphasis on complex criteria related to specialty coffee's conceptual and perceptual knowledge, highlighting their influence on the beverage's sensory profile.FindingsThose results enabled a better understanding of these consumers and can guide the marketing strategies of different actors in this market.Originality/valueImportant attempts to understand and characterize Brazilian specialty coffee consumers were conducted by Guimarães et al. (2019) and Ramírez-Correa et al. (2020). However, further studies are needed to differentiate different specialty coffee consumer groups and enhance the market applicability of those studies results. In addition, despite its importance, there is a paucity of public domain studies about the national consumption of specialty coffees, being the results of this work important for the wide dissemination of such information.

Mucilage fermentation conducted to degrade and remove coffee mucilage, is an important stage to also define coffee quality, but each microorganism’s contribution to the final quality is not yet known. Therefore, tools are needed to easily identify this relationship in order to be used to enhance coffee quality. The present manuscript describes the behavior of the microbial communities present in fermentations conducted under various conditions, which produced differences in the sensory quality of the coffee as assessed by the community-level catabolic profile approach. The coffee samples camefrom six different fermentation processes that produced coffee in two quality classifications according to the Specialty Coffee Association (SCA) protocol: very good and excellent. Functional diversity of the microbial communities and substrate consumption were compared through analysis of variance. The multidimensional scaling analysis was used to identify the similarities or differences between treatments. The indices of functional diversity revealed significantdifferences and direct proportionality with the quality rating. Diversity index (H) was between 2.09 and 2.71 and Evenness was between 1.75 and 2.21. The consumption of groups of substrates was different between fermentations, especially in carbohydrates and carboxylic acids, and the greatest consumption of these was found in the excellent-quality coffee. The different fermentative processes evaluated by this technique showed a high metabolic activity related to the great diversity of substrates given to the microbial communities and microorganisms involved, causing reactions that had influence on the final quality of the product. Key words: Catabolic profiles; Coffee quality; Diversity indices.

The report here is basically a research-based business idea for Starbucks Coffee Company that operates all over the world. The idea is line with the market dynamics and the needs of the target market i.e. the masses across the world. The idea is that Starbucks should start a separate line of coffee shops in various parts of the word that will serve Yerba Mate herbal coffee, tea and Beverages. This is a famous coffee and tea in South Africa that has extensive health benefits and falls in the domain of third wave of coffee for the specialty coffee lovers. This business idea will be implemented by Starbucks as a specific niche in the coffee or restaurant industry. Now since the population of world is facing high rates of obesity, and with increasing quality consciousness and love for specialty coffee, this business idea presents great opportunity for the company. The idea is based on research using market analysis and tools like PEST analysis.

Despite the diversity of consumption and class practices of the new urban middle classes within and between societies, they share some qualities. Focusing on the lifestyles and mentalities of regulars of specialty coffee bars in Tehran, Glasgow and Amsterdam, this study explores common characteristics of this group. Our ethnography suggests that through their everyday consumption practices, coffee people share a set of ethical dispositions and cultural practices among which this article focuses on the metropolitan body, cosmopolitanism and environmentalism.

Cup tasting is the most important tool to access the quality of coffee beans. However, the use of sensory evaluation alone can present some problems, since bias from the previous knowledge of a particular sample and health conditions of the taster can influence the results. Given the well-established potential of spectroscopic methods in coffee quality evaluation, in the present study, we sought to evaluate the potential of FTIR spectroscopy for quantitative evaluation of specialty coffee quality. Samples of specialty coffee were provided by the Federacao dos Cafeicultores do Cerrado Mineiro and Fazenda Barinas. They were roasted in IKAWA coffee roaster, analyzed by a group of Q-graders, and submitted to FTIR analysis. Physicochemical analyses (pH, titratable acidity, brix, total solids, and browning compounds) were also employed to show potential differences. Only pH showed significant difference between the beverages. PLS results showed consistent models for predicting the quality previously given by the cuppers, with low values of RMSEC and RMSEP (0.23 both). Also, the models showed high values of Rc (0.99) and Rv (0.97). The whole spectra were considered as important to classify the coffees by their quality, showing the complexity of the beverage.

This study uses data from 1,024 coffee producing households to address two critical questions regarding the role of cooperatives in Rwanda’s coffee sector: Does cooperative membership increase adoption of best practices and coffee productivity? and do cooperatives improve farm household welfare? Using a propensity score matching technique to account for selection bias, we find that cooperatives are a critical institution for building farmer capacity, promoting adoption of improved technologies and inputs, and increasing productivity. We discuss the role that cooperatives can play in increasing farmer welfare and reestablishing the coffee sector as a pillar of growth in the country.

Opportunities open a coffee shop in the mall and office buildings are still very open because for the city, drink coffee together has become a necessity. Everyone loved the coffee and coffee atmosphere relaxed, loose and information enjoyed while chatting, chat/browsing internet, small meeting or discussion. More than that the coffee shop has become a strategic place to make a deal and business negotiation or a place to spend time waiting for hours jammed in the capital. Café Republic (KKR) is the concept of specialty coffee bar espresso coffee made from ingredients of real coffee from various parts of Indonesia elected and diverse. KKR offer experience (experience) coffee with coffee bar atmosphere to enjoy a coffee ritual into something fun. This concept is made different from the coffee shop that currently exists in Indonesia.

With its origin-centric value proposition, the specialty coffee industry seeks to educate consumers about the value of the origin of coffee and how the relationship with farmers ensures quality and makes coffee a premium product. While the industry has widely used stories and visual cues to communicate this added value, research studying whether and how these efforts influence consumers' experiences is scarce. Through three experiments, we explored the effect of images that evoke the terroir of coffee on the perception of premiumness. Our results revealed that online images that resembled the broad origin of coffee (i.e., a farm) could influence premiumness expectations of coffee (Experiment 1). Similarly, a virtual reality environment that depicted this broad origin (vs. a control but not a city atmosphere) could enhance the perception of coffee premiumness for non-expert consumers (Experiment 2) and the enjoyment of the experience for coffee professionals (Experiment 3). Importantly, we found that congruence between the coffee and the virtual reality (VR) atmospheres mediated how much non-experts enjoyed the experience (Experiment 2). VR atmospheres also influenced expectations of sweetness and acidity for non-experts (Experiment 2). These findings serve as a steppingstone for further exploration of the effects of congruence between visual cues and product/brand attributes on premiumness expectations and perception, and more generally on consumer experience. From a practical standpoint, this study provides insights into key aspects for the development of immersive virtual product experiences.

Specialty coffee has gained immense popularity for its unique flavor and improved quality. There are large varieties of coffee trending every day due to the widened demand. Still, specialty coffee holds its place for its distinct processing inside the animal digestive system. Specialty coffees are also considered the most expensive due to coffee varieties with novelty in processing which leads to limited availability and less productivity. The digested coffee's uniqueness and rarity led to higher consumer demand, which paved the way for animal abuse in captivity and the production of fake authenticity to tackle the increased market requirement. In the context of coffee processing through conventional methods, the application of enzymes and microbes has brought about an improvement in coffee fermentation. Much research has been focused on the isolation of microbial cultures from the animal excreta and gastrointestinal tract. This review emphasizes the types of specialty coffee, its uniqueness compared to the traditional varieties, the bio-processing method of specialty coffee inside the animal gut and its taste profile.

Current climate change impact studies on coffee have not considered impact on coffee typicities that depend on local microclimatic, topographic and soil characteristics. Thus, this study aims to provide a quantitative risk assessment of the impact of climate change on suitability of five premium specialty coffees in Ethiopia. We implement an ensemble model of three machine learning algorithms to predict current and future (2030s, 2050s, 2070s, and 2090s) suitability for each specialty coffee under four Shared Socio-economic Pathways (SSPs). Results show that the importance of variables determining coffee suitability in the combined model is different from those for specialty coffees despite the climatic factors remaining more important in determining suitability than topographic and soil variables. Our model predicts that 27% of the country is generally suitable for coffee, and of this area, only up to 30% is suitable for specialty coffees. The impact modelling showed that the combined model projects a net gain in coffee production suitability under climate change in general but losses in five out of the six modelled specialty coffee growing areas. We conclude that depending on drivers of suitability and projected impacts, climate change will significantly affect the Ethiopian speciality coffee sector and area-specific adaptation measures are required to build resilience.

This chapter provides an approach to how the notion of territory as a process can be problematized as current and past benchmarks of modernization, based on two cases in Colombia: specialty coffee in Narino and steel mill development in Boyaca state. We investigate the senses of ‘territory’ as localized processes, leading to a discussion about these two specific contexts. Coffee and steel have marked narratives in Colombia that allow us to problematize the ways of visualizing ‘national development’ and thus understand territories designated as peripheral underdevelopment narratives, and to interrogate their use and integration into national modernization discourses. By addressing two spatially and temporally distinct contexts—the Colombian centre-east in the Sogamoso Valley in the mid-twentieth century, and the south-west of the Colombian Massif in Narino’s northern region in the present period—it is possible to analyse two modernization experiences that constitute specific meanings of territorial organization and disputes.

Mingting Li (Natalia), founder of Ingenuity Coffee (Guangzhou Yona Import And Export Co., Limited), has four years of working experience in the Coffee Industry. As a Q-Grader, Natalia has also been invited as an international judge of COE (Cup of Excellence) in Brazil. Ingenuity Coffee is dedicated to seeking for green Specialty Coffee beans globally. Currently, it imports and sells green beans from Brazil, Ethiopia and Colombia, and is committed to promoting Brazilian Specialty Coffee in China.

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.

Product sensory information, an external cue, could greatly influence consumer enjoyment of hedonic products like coffee. The question is what type of sensory information, subjective (e.g., aroma, flavor and body) or objective (e.g., origin, varieties and production practices), has a higher impact on consumer product experience accounting for heterogeneous taste sensitivity. We examine this question using a between-subject experiment where participants were either given subjective, objective or no sensory information of a specialty coffee. Participants were classified as either supertasters or other tasters using the 6-n-propylthiouracil (PROP) paper strip. The results indicate that, compared to objective sensory information and no information, subjective sensory information results in a higher taste rating and a higher preference level for the coffee. More importantly, subjective information positively influences PROP supertasters’ purchase likelihood for coffee, without necessarily affecting their bitterness perception of the coffee tasted.

During the dry processing of coffee, beans are classified by size, shape, weight, and color, resulting in the commercial preparation requested by the client, who can be of American, European, or other descent. The preparations consist of a combination of bean sizes and shapes, with a specified maximum number of defects. The objective of this work was to evaluate the effect of the shape and size of the bean of the three main Catimors grown in Mexico, i.e., Colombia, Costa Rica, and Oro Azteca, on the cupping quality attributes of the beverage. The results showed that there was no significant difference between the cupping quality parameters of the Colombia and Costa Rica varieties, whereas Oro Azteca exhibited a final score significantly lower compared to those varieties. For beans of size 13/64 (Z13), significant differences were found between bean forms (flat, peaberry, and mixed) of the Colombia variety. Flat (FL) beans scored almost seven points higher in the final score compared to peaberries (PE). In coffee beans of size Z14 or Z15, mixed (MI) samples scored equal or significantly higher than FL samples in the three varieties. Small beans (Z13 and Z14) of samples not separated by shape (PE and FL together) obtained equal or significantly higher scores in the cup quality attributes of the beverage compared to bigger beans. It was demonstrated that the shape and size of the coffee bean significantly affect the cup quality parameters depending upon the variety.

This study investigates the effects of material and symbolic quality attributes on the Cup of Excellence specialty coffee quality scores and prices. The estimates from the quality score equations suggest that material attributes are important determinants, but symbolic attributes have a greater explanatory power. The hedonic price estimations show that specialty coffee prices are mainly determined by symbolic attributes and market conditions such as the number of coffees in the auction. Overall, the study reveals that fruity, floral, sweet, spice, and sour acid are cuppers' and buyers' most favorite coffee flavors and aromas.

The chemical complexity of coffee influences the sensory evaluation of the beverage, the main method used to define the quality of the coffee. In view of the subjectivity that method offers, we propose the association of an instrumental method with multivariate calibration (PLS and GA-SVR) to predict the quality of arabica coffee as support for sensory analysis. Arabica coffee samples were submitted to sensory evaluation using the Specialty Coffee Association (SCA) protocol and HS-SPME-GC/MS analysis. The models presented RMSEp results from 0.20 to 0.25, within the evaluation range the quality levels of sensory attributes (0.25). For the fragrance/aroma attribute, a value of R2p equal to 0.8503 was reached. 15 volatile compounds were identified as responsible for predicting the quality of arabica coffee, among which, 1-nonadecene was first reported as an impact compound in the prediction of important sensory attributes.

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.

Specialty coffee markets that recognize coffee-quality price premiums can improve business conditions for smallholders and promote agro-ecological practices. We studied the Relationship Coffee Model (RCM), a business model that supports long-term partnerships between coffee buyers and smallholders based on product quality. We examined how biophysical conditions and production practices affect smallholders’ ability to participate in this model. Furthermore, we considered common unobservable variables driving growers’ participation such as farm soil quality and connection to social networks. In turn, we evaluated key environmental, socio-economic and technological outcomes, including tree and bird population diversity. Our estimations indicated that RCM participants employed more sustainable resource management practices, had better access to credit and were more informed and optimistic about the coffee business. However, we did not find significant farm-gate price differences. Increased adoption of organic farming and shade-grown systems to elevate coffee quality can stimulate sustainable business strategies. Copyright © 2018 John Wiley & Sons, Ltd and ERP Environment

Coffee with the right traits can command impressive prices in the specialty coffee market. While much of the attention to terroir—the taste of place—in coffee has focused on region, the details of place matter too. For farmers, paying attention to the details of coffee landscapes is important to create the distinctive flavors prized in these markets. This article explores how farmers in the Tarrazu coffee region of Costa Rica use systems of traceability based on details of the landscape and the coffee that grows in it to create coffee that “tastes of something.” Instead of seeing traceability and terroir as different kinds of production with different logic, these farmers see traceability as a key piece of terroir‐based high‐value production.

Purpose The purpose of this paper is to examine the early stages of the transition to specialty coffee in Burundi and the role of an agribusiness support program as a catalyst for this transition. Design/methodology/approach This study uses two years of panel data (2007 and 2012) to analyze changes in technology adoption among coffee washing stations (CWSs) and how the adoption of improved technologies affects coffee quality. Findings Programmatic investment in Burundi’s coffee value chain resulted in a significant shift in adoption of processing technologies by CWSs. Producers who processed at these stations saw a significant increase in the quality of their coffee and forged sustainable trade relationships with international buyers. Research limitations/implications Future research should investigate the incentives and barriers of producers to invest in production boosting practices. Originality/value This is one of the first empirical papers that analyzes Burundi’s transition from ordinary to specialty coffee and how programmatic investments in improved technologies has helped to make the change possible.

Coffee has the characteristic of ripening unevenly. Production through wet process favors ripe berries. The fraction of green and green-cane fruit on the coffee tree is normally treated as an inferior quality product. The objective of this work was to evaluate the physical and sensorial aspects of the quality of green-cane and cherry coffee produced through wet process. Batches of coffee were separated according to ripeness and pulped. Drying was carried out on raised patios until reaching 11% wb. After processing, the beans were selected and classified by size. The sensorial analysis was performed through cupping using the scale of the Brazilian Specialty Coffee Association (BSCA). The experiment was installed at DBC with seven blocks each containing four plots, the source of variance being the ripeness on two levels: cherry and green-cane. The data was submitted to variance analysis (ANOVA) and the averages compared using F test at 5%. Green-cane coffee presented better yield both in sieving and dry mass, as well as a higher quantity of defects. The final cup quality rating did not differ in regard to ripeness. The pulped green-cane coffee may have added value for its beverage quality. Key words: Sensory analysis, processing, classification, grains, yield.

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.

The process of sensory evaluation is widely used in the coffee classification worldwide. This evaluation is popularly known as “Cupping Test” and constitutes the principal methodology to assess the final quality of the coffee drink. This study observed the effect of the interaction among Q-graders, as well as the coffee tasting process in the morning and in the afternoon. The study was conducted with trained tasters with Q-Grader certificates. The methodology followed the analysis protocol guidelines of the Specialty Coffee Association of America, SCAA, with the participation of two testing groups, each one with two Q-graders for the analysis. T Tests, followed by the Pearson’s correlation and the analysis of hierarchical grouping were used for the data analysis. The results indicate that the tasters have full capacity of evaluation, although there are variances in relation to the perceptions of the attributes that define the best coffees. The results also indicate that the effect of the shift, when isolated from interaction, interfere neither in the evaluation of the batches, nor the performance of the tasters; however, when associated with interaction (chatting), the analysis indicate distortions, highlighting the need of improving the techniques of sensory evaluation.

Specialty media outlets such as The Wall Street Journal, Forbes, and Business Insider have increasingly featured articles that stress the growth of the affordable luxuries market. However, “affordable” and “luxury” are two terms that do not conform to luxury goods literature. While the concept of luxury has been traditionally associated with expensive, difficult to find, and exclusive products, the aforementioned business periodicals seem to suggest that a number of products such as specialty coffee, chocolate, and other commodities can be considered affordable luxuries. We conducted an exploratory investigation to determine whether millennial consumers differentiate between the terms “luxury” and “affordable luxury,” which products they perceive to be affordable luxuries, and the price range they are willing to pay for affordable luxuries. Our exploratory study (1) shows that consumers hold similar quality expectations for luxury and affordable luxury products, (2) reveals differentiating descriptors for luxury and affordable luxury products, (3) suggests that consumers see these products as a way to enhance one's image, and (4) offers pricing guidelines for such products.

Indonesia's potential as the top five coffee producers and exporters in the world will create opportunities in order to meet the high demand of US coffee consumption. However, competition for the world coffee export commodity market in the United States is very competitive. Indonesia launched a foreign policy on coffee diplomacy that involved a variety of stakeholders to increase Indonesia's coffee exports to the United States and give branding to Indonesian specialty coffee. The author aims to show the success of coffee diplomacy in the United States-Indonesia coffee commodity export cooperation seen by the increase in exports from year to year. The author uses descriptive-analytical methods to provide an overview of Indonesian coffee exports to the United States. Therefore, it easier for readers to obtain information about coffee diplomacy analysis which is motivated by several determinants of Indonesian foreign policy and national interests contained in legal instruments. Analysis of the coffee diplomacy policy also involves historical, cultural and political aspects to explain the flow of foreign policy formulation from domestic factors. Keywords: Coffee, Bilateral Cooperation, Coffee Diplomacy, Indonesia, United States DOI : https://doi.org/10.33005/jgp.v7i02.1830

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 coffee, (2) to analyze whether people more involved in social responsibility could manifest a different response from those not so interested in this matter concerning specialty coffee. The sample is composed of 489 specialty coffee 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 effect of consumer perception of corporate social responsibility in this general model.

The value of coffee presents a significant increase influenced by the improvement of the beans quality, so that a coffee made by beans with an inferior quality has a lower acceptance in the market and a reduction in therms of commercialization value. The different time of fermentation of the coffee in water can give rise to different beverage and physiological quality of its seeds, and may interfere in its commercialization value and in the production of seedlings in nurseries. The target of this study was to identify the best time of fermentation of the beans and seeds of Arabic coffee in the region of Mutum-MG, aiming to obtain a better quality of the drink and a better physiological quality of the seeds. The experimental design was completely randomized with seven treatments, 0, 6, 12, 18, 24, 30 and 36 hours of fermentation in water. Four replicates per treatment were used. Each repetition consisted in ten liters of coffee. The samples were submitted to a drying process in covered suspended terrarium until reaching 12% moisture. The evaluations consisted in the realization of these sensorial analysis (AS); % water content (%U); electrical conductivity (EC); first germination count (FCG); percentage of germination (%G); total fresh mass (TFM); total dry mass (TDM) and radicle length (RL). The 18 hours fermentation time provided a better quality of coffee drink obtaining a score of 84 points and also resulted in a higher physiological quality of the seeds. Excess fermentation impaired the quality of the drink and physiological quality. O valor do café tem um aumento significativo com a melhoria da qualidade dos grãos, um café com grãos de qualidade inferior tem uma aceitação inferior no mercado e uma redução no valor de comercialização. Os diferentes tempos de fermentação do café em água podem originar diferentes bebida e qualidade fisiológica de suas sementes, podendo interferir no valor na comercialização e na produção de mudas em viveiros. O objetivo desse trabalho foi identificar o melhor tempo de fermentação dos grãos e sementes de café Arábica da região de Mutum-MG, visando obter melhor qualidade da bebida e qualidade fisiológica das sementes. O delineamento experimental utilizado foi inteiramente casualizado, com sete tratamentos, 0, 6, 12, 18, 24, 30 e 36 horas de fermentação em água. Foram utilizadas quatro repetições por tratamento. Cada repetição foi constituída por dez litros de café. As amostras passaram por processo de secagem em terreiro suspenso coberto até atingir 12% de umidade. As avaliações consistiram na realização da análise sensorial (AS); % teor de água (%U); condutividade elétrica (CE); primeira contagem de germinação (PCG); porcentagem de germinação (G); massa fresca total (MFT); massa seca total (MST) e comprimento de raiz (CR). O tempo de fermentação de 18 horas proporcionou melhor qualidade de bebida de café obtendo nota de 84 pontos e também resultou em maior qualidade fisiológica das sementes. A fermentação em excesso prejudicou a qualidade da bebida e a qualidade fisiológica.

It is impossible to discuss Brazilian coffee without considering the country’s history and culture. This chapter aims to explain Brazil’s path to become not only the global leader in coffee production but also a major reference for specialty coffee quality and research in the last several years. Known as the biggest coffee exporter in the world, Brazil faced challenges to consolidate itself as a reference for quality and technology in the international coffee industry, but the country has definitely developed significant improvements and achievements in the sector, especially when it comes to pioneering coffee quality competitions and scientific studies.

It has been demonstrated previously that the surface textures of product packaging and servingware can impact the perceived taste and mouthfeel of various different foods and beverages. The present study was designed to investigate whether coffee cups with different surface textures would influence the judgment of taste and mouthfeel attributes in specialty coffee by experts (Q-graders) and amateur consumers alike. A total of 231 participants were tested in one of the three studies. A preliminary test conducted at a specialty coffee event in Russia indicated that rubbing a swatch of sandpaper whilst drinking coffee influenced perceived body and aftertaste qualities. In the two main studies (Experiment 1 for Q-graders, and Experiment 2 for amateurs), the participants evaluated a sample of specialty coffee (a different coffee in each study) served in either a smooth or a rough ceramic cup. The coffee was rated by the Q-graders as tasting significantly more acidic when sampled from the rough cup, as opposed to the smooth, whereas the amateurs perceived the coffee as being significantly sweeter when tasted from the smooth cup rather than from the rough cup instead. Both Q-graders and amateurs judged the aftertaste as significantly dryer when tasted from the rough rather than from the smooth cup. The perception of body was not significantly affected in any of the experiments. These results demonstrate that haptic cues influence the judgment of basic tastes as well as mouthfeel attributes in specialty coffee, for both experts and amateur consumers. Such results should be considered by the industry when designing innovative coatings for coffee cups. In addition to innovation, though, it is important to create cups that convey some functional and/or perceptual benefit for the coffee drinking experience.

Coffee is an important economic crop and one of the most popular beverages worldwide. The rise of specialty coffees has changed peoples standards regarding coffee quality. However, green coffee beans are often mixed with impurities and unpleasant beans. Therefore, this study aimed to solve the problem of time-consuming and labor-intensive manual selection of coffee beans for specialty coffee products. The second objective of our study was to develop an automatic coffee bean picking system. We first used image processing and data augmentation technologies to deal with the data. We then used deep learning of the convolutional neural network to analyze the image information. Finally, we applied the training model to connect a webcam for video streaming recognition. We successfully divided the good and bad beans. The false positive rate was 0.1007, and the overall coffee bean recognition rate was 93%.

This review summarizes the latest evidence concerning the impact of the colour, shape, texture, weight, and other material properties of the drinking receptacle on the perception of coffee. The colour of the cup, for instance, has been shown to prime notions of sweetness (e.g., pink cup) or acidity (e.g., yellow or green cup) that may carry over to influence the tasting experience. Meanwhile, the shape and surface feel of the drinking vessel have also been shown to exert a profound influence over the perceived aroma/taste of coffee. Given that the various sensory attributes of the drinking vessel can exert such a striking influence over the drinking experience, the challenge, moving forward, is to optimize the design of the receptacle in order to enhance the multisensory tasting experience for the consumer. Given that different styles/varieties of specialty coffee have different dominant/desirable qualities (e.g., acidity/sweetness), in the future, the design of coffee cups may need to be customized for different coffee drinking experiences (e.g., origin or roast), much as seen in the world of fine wine (with different glasses for different grape varieties).

O agronegócio do café tem papel importante na economia global, por ter promovido e ainda promover transformações nos aspectos econômicos, culturais e sociais da humanidade. A bebida é mundialmente consumida. Em um nível abrangente, o café, principalmente o de grãos especiais, representa diversas oportunidades a serem exploradas pelos atores que compõem sua cadeia agroindustrial. O objetivo deste estudo foi apresentar o estado da arte da produção acadêmica internacional sobre o agronegócio cafés especiais e, para tal, utiliza uma revisão integrativa da literatura, por meio da análise da produção de artigos acadêmicos sobre esse tema, publicados na base indexadora Web of Science. Fez-se uso da string de busca < TO = special*_coffee >, sem restrição temporal. Inicialmente, chegou-se a 32 artigos, os quais, após leitura integral, foram limitados a 19, analisados e clareados por meio de quatro categorias sintetizadas em forma de tabela que ainda geraram um framework para futuras pesquisas. Informações relevantes sobre o mercado como um todo foram reunidas, desde aquelas sobre os produtores rurais, passando pelas associações e cooperativas, pelas indústrias envolvidas, organizações de certificação, até chegar aos consumidores do agronegócio de cafés especiais.

In spring 2016, Starbucks launched its first single-origin specialty coffee from South Kivu, Democratic Republic of Congo (DRC). This coffee was produced with support from a partnership known as Kahawa Bora—a value chain development intervention (VCDI) combining a coffee corporation (Starbucks), a celebrity (Ben Affleck) and a development agency (USAID). Moving from disengaged cause-marketing to engaged development interventions, these types of partnerships promise to help beneficiaries, provide good feelings to consumers and promote the brands of corporations and NGOs. This paper applies a value chain approach to the concept of ‘Brand Aid’ as a modality of development intervention to parse the possibilities and limitations of involving corporations and celebrities in development interventions and to address a considerable research gap on the local effects that Brand Aid partnerships have on their intended beneficiaries in the global South. On the basis of original data from fieldwork in DRC, a desk study and interviews with stakeholders of the project, we compare Kahawa Bora’s formation, development and outcomes to those of a more traditional and less glitzy VCDI that has been operating in the same areas of Eastern Congo. We find that Kahawa Bora has attracted considerably more attention than other VCDIs, with little to show in terms of coffee supply and tangible benefits to farmers. We conclude that while Brand Aid forms of VCDIs promise to ‘work aid out of business’, they actually serve the interests of business and celebrities, while their actual impact on the ground is limited and uncertain.

Social science theories, particularly those from the praxis of culinary arts, are meaningful only when they are authenticated in practice. Using the specialty coffee context, the purpose of this article is twofold. The first is to exercise an existing culinary creativity theory in practice; and the second is to develop a new brewing concept that is readily operationalizable for practice. Informed by the theoretical premises of “the expressionist view of culinary creativity,” a new creative brewing method named “the pomelo filtration method” is proposed. The entire idea's journey is documented, analyzed, illustrated, and discussed. Implications to both theory and practice are provided.

This study models the purchasing behavior of specialty coffee by 114 coffee shops across 15 cities in nine states in Mexico. Simple and multilevel mixed-effects logistic models are tested. Our models extend the framework used in prior research. We model the purchase of specialty coffee as a function of: (a) material attributes, (b) symbolic attributes, (c) coffee shop characteristics, (d) profile of the coffee shop’s owner, and (e) socio-economic variables of the cities where the coffee shops were located. Overall, our results are consistent with expectations developed from the coffee literature. That is, the likelihood of purchasing specialty coffee increases when: coffee’s aroma drives the purchase, coffee purchased is from the state of Oaxaca, the coffee shop has a value-added business model, the coffee shop is diversified selling both ground coffee and coffee drinks, the coffee shop owner’s knowledge on coffee supply chain activities is high, and the coffee shop is located in a city with a higher education index. In contrast, the likelihood of purchasing specialty coffee decreases when a coffee professional tastes the coffee before the purchase, when coffee shops are not given the opportunity to roast their own coffee, and in coffee shops located in larger cities. Overall, our research suggests that the specialty coffee niche in Mexico has some elements required for this segment to transition from a supply chain approach to a value-based supply chain approach. This might be particularly beneficial for smallholder coffee growers, who despite several constraints contribute to the sustainability of coffee supply chains.

Eastern Ethiopia is among the regions naturally known for producing the best quality Hararghe specialty coffee. However, due to poor pre-and post-harvest handling practices, the quality of its coffee is below level of its inherent quality characteristics. Therefore, this study was conducted to evaluate different harvesting and postharvest handling methods on the inherent quality of Hararghe coffee. The experiment was designed as a factorial combination of two harvesting (selective and strip harvesting) and six postharvest processing methods (dry processed dried on bare, cemented and plastic sheet ground floor; and dry, wet and semi-washed processed dried on raised mesh wire) methods in a CRD with three replications. The samples were prepared from one Hararghe coffee genotype (H-622/98) planted at Mechara Agriculture Research Center. A team of certified panelists did its raw and organoleptic quality evaluation. The results indicated that the main effect of harvesting and postharvest processing methods were highly significantly influenced all coffee quality parameters evaluated. Selective harvesting was produced highest overall coffee quality (above 80%) that can be categorized under specialty coffee grade. Dry processing method coupled with drying coffee on raised mesh wire was best in producing coffee beans with high raw quality. In contrast, dry processing using bare ground produced inferior coffee for all quality attributes. The highest raw quality score (32.33%) was observed from the dry processed coffee on mesh wire while wet processing produced the highest cup quality (44.88%). The highest overall coffee quality (75.21%) was recorded for wet processed followed by dry processed coffee on mesh wire. Thus, it can be concluded that like wet processing, dry processing of selective harvesting and drying on raised mesh wire and/or plastic sheet floor can produce superior specialty coffee under Hararghe conditions. Key words: Hararghe coffee, specialty coffee, raw quality, organoleptic quality.

By early 2009 Starbucks had nearly 17,000 stores worldwide, with about a third of these outside the United States. Despite multibillion-dollar annual revenues, the giant coffee retailer's yearly growth had declined by half, quarterly earnings had dropped as much as 97 percent, same-store sales were negative, and its stock price was languishing. Factors such as a global economic downturn and increasing competition in the specialty coffee market from large players such as McDonald's and Dunkin' Donuts had driven this decline, resulting in the closings of hundreds of domestic stores already, with many more planned. Founder Howard Schultz, who had recently returned as CEO, and his executive team were convinced that Starbucks's growth opportunities lay overseas, where the firm already had a strong foothold in markets like Japan and the United Kingdom and was preparing to open hundreds of new stores in a variety of locations. But recent international challenges, including the closing of most Australian stores due to sluggish sales, made clear that Starbucks had more to learn about bringing its value proposition—a combination of premium coffee, superior service, and a “coffeehouse experience”—to foreign soil. The key question was not whether Starbucks could transport its value proposition overseas, but how the value proposition's three elements would play in recently entered and new markets. And the stakes of making the right international moves rose with each U.S. store closure. Schultz and his team also faced a broader question, one that applied to both their U.S. and foreign stores: Could they “grow big and stay small,” remaining a huge retailer that delivered both high-quality products and a consistently intimate and enjoyable experience to consumers worldwide? This case presents this challenge in the context of Starbucks's history, well-established value proposition, and domestic and international growth and vision.The key objectives of the case focus on the successful growth of local city brand, to a country brand, to a global brand, leaving the questions: 1. How much more can it grow? 2. Can it? 3. What is the impact of new competitors in a given market and/or the impact of the global economy on discretionary spending by a loyal customer base? 4. How important is it to the sustain a brand's core value(s) proposition when innovating for new audiences and customer preferences?

Background: Coffee quality is a key characteristic for the international market, comprising cup quality and chemical bean constituents. In Ethiopia, using total specialty cup scores, coffees are grouped into Q1 (specialty 1) ≥ 85 and Q2 (80-84.75). This classification results in market segmentation and higher prices. Although different studies have evaluated the effects of altitude and shade on bean quality, optimum shade levels along different altitudinal ranges are not clearly indicated. Information on effects of harvest periods on coffee quality is also scanty. The present study examined the influences of these factors and their interactions on Ethiopian coffee quality RESULTS: Coffee from high altitude with open or medium shade and early to middle harvest periods had a superior bean quality. These growing conditions also favoured the production of beans with lower caffeine. An increasing altitude, from mid to high, at approximately 400 m, decreased caffeine content by 10%. At high altitude, dense shade decreased Q1 coffee by 50%. Compared to late harvesting, early harvesting increased the percentage from 27% to 73%. At mid altitude, > 80% is Q2 coffee.; Conclusions: Changes of quality scores driven by altitude, shade and harvest period are small, although they may induce dramatic switches in the fraction Q1 versus Q2 coffee. The latter affects both farmers' profits and competitiveness in international markets. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.

Specialty coffee is one of high quality coffees which have grown faster these past years. As a possible consequence of this fast growth, it is still difficult to understand the dynamic of this coffee segment with respect to its different definitions, market trends and its impact on producers' and consumers' decisions. As a main objective of this work, Spanish and Colombian consumers' preferences toward the origin and some specialty coffee attributes such as: Fair Trade, sustainable, organic, and gourmet were studied. It was used a choice experiment method as a quantitative technique to carry out this study. It has been found that Spanish and Colombian consumers are ethical consumers; they highly value Fair Trade coffee. However, Spanish consumers prefer organic coffee than Rainforest certified coffee in comparison with Colombian consumers. In both countries, the consumer preference for Colombian origin coffee was recorded.

With the targeted coffee consumers in Kwangju city, South Korea, this paper investigates a few determinants such as taste, aroma, mouth-feel, and satisfaction to influence coffee price, based upon self-evaluations by those who enjoy specialty coffee. Using both simple regression and standard multiple regression analyses, it turned out that tastes, smell, mouth-feel, and satisfaction of specialty coffee had effects on coffee price. This study implies that when coffee consumers decide coffee price, they consider multiple factors to influence their overall satisfaction in multiple aspects than a single facet like taste, aroma, and mouth-feel. Practical and theoretical discussion and implications are suggested for the following studies.

The present study was carried out to analyze chemical descriptors present in the raw coffee bean and to establish an association of these descriptors with the sensorial quality of the coffee beverage, based on expressions resulting from the interactions of coffee genotype, environment, and processing. The chemical descriptors caffeine, trigonelline, sucrose, and isomers of chlorogenic acid (3-CQA, 4-CQA, and 5-CQA), were analyzed through the use of high performance liquid chromatography (HPLC). Trained and qualified cuppers, certified as judges of specialty coffees, carried out the sensorial analysis using the methodology proposed by the Specialty Coffee Association of America (SCAA). Based on the cultivation environment, altitude and the genotype, it was possible to associate the chemical composition of the raw coffee bean with the coffee beverage sensorial quality. Yellow Bourbon cultivated above 1,200 m of altitude present higher contents of trigonelline and 3-CQA in the raw beans as well as high sensorial quality in the beverage. Key words: Altitude, multidimensional scaling, slope exposure, Yellow Bourbon, coffee processing.

This study proposed a classification model for 125 agricultural productive units (APUs) in Tolima, Colombia, to establish whether they are related to the quality of coffee produced. The model considered two aspects related to farmer profile and farm profile. The following proposed categories resulted from the coordinate obtained in relation to the two aspects: Low-Low, High-Low, Low-High, and High-High. The variables for each aspect were prioritized using the analysis hierarchical process (AHP). The coffee&rsquo, s quality, sensory profile by attribute, and specific descriptors for each category were determined employing the Specialty Coffee Association (SCA) protocol. The sensory attributes were analyzed by way of one-way analysis of variance (ANOVA), and the Bonferroni test was used to compare by category, both with a significance level of &alpha, = 0.05. The model grouped the APUs by category and cup quality, with the High-High category achieving the best scores in the sensory analysis. The variables with the greatest relative weight within the AHP model constituted farmer stance regarding the use of good agricultural practices (44.5%) and farmer attitude toward excellence (40.6%) in the farmer&rsquo, s profile. As part of the farm&rsquo, s profile, environmental commitment level (38.0%) and international certifications (29.1%) were the greatest relative weights. Coffee in the High-High category was characterized by its notes of cinnamon, cocoa, chocolate, and dried vegetables.

Packaging plays an important role on attracting the consumers’ attention and creating hedonic and sensory expectations, which may affect actual product experience. The present study aimed at investigating whether the colour and/or shape of design elements of packaging labels would influence sensory and hedonic judgments of specialty coffee by amateur consumers. Participants (n = 174) first evaluated their expectations of coffee acidity and sweetness by looking at the coffee package, and subsequently, their experience of the same attributes when tasting a cup of coffee, in addition to rating their liking and purchase intent. The experiment followed a 2 × 2, between-subject design for label type (green or pink, round or angular), and the same coffee was served to all participants. Multivariate analysis of variance was conducted in order to assess main effects of colour and shape of the design elements of the packaging labels as well as interactions on sensory and hedonic ratings. Both colour and shape significantly affected consumers’ sensory expectations (pre-tasting ratings) regarding the specialty coffee, but they had no significant effect on post-tasting (actual perception) sensory ratings. Interactions between colour × shape were found to affect the hedonic measures. The coffee associated with the congruent labels (i.e., angular/green or the round/pink) received higher liking and purchase intent ratings than the one associated with the incongruent labels (i.e., angular/pink and the round/green). The implications of these results for the design of coffee packaging that convey some functional benefit as well as possible directions for future research are discussed.