Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/623506
Winter Fancy Food Show Booth 742 Winter Fancy Food Show Booth 4711 include personal attitudes about sustainability and organic coffee makeup. The most purchased coffee certifications are organic (25 percent), fair trade (19 percent), and Rainforest Alliance (16 per- cent), according to the National Coffee Drinking Trends report. "Our customers definitely look for fair trade and organic on their coffee purchases," says Chris Terrell, purchasing director, New Leaf Market Co-op, Tallahassee, Florida. He names French roast and breakfast blends as the top sellers. "High-quality coffee [that is sustainable and transparent] is more important to our customers than beans that can be purchased at a 'good value,'" adds Mogannam. "But beans won't sell in our mar- kets if they're not roasted locally. Area familiarity helps build confi- dence with a guest considering the many options we have to offer." Mogannam cites Andytown, De La Paz, Black Oak, and Four Barrel as some popular mindful roasters in the San Francisco area. Better Beans. Roasters and cafes have fueled the trend toward premium quality beans, in turn educating consumers on the topic and inspiring them to actively trade up. According to NCA's research, age is a major market driver toward the shift to quality coffee, single-origin, and premium espresso-based beverages. Millennials are particularly excited about premium beans. When Highwire Coffee Roasters was founded in 2011, founder Rich Avella says he believed that customers were already starting to shift to better bean quality, and single-origin beans. "Our (continued on p. 124) Javazen's coffee is blended with organic rooibos tea and organic goji berries. WINTER 2016 93