Relevant bibliographies by topics / Coffee

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Coffee'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Coffee"

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Pane, T. C., and M. Khaliqi. "Consumers’ preferences for North Sumatera specialty coffees." IOP Conference Series: Earth and Environmental Science 977, no. 1 (June 1, 2022): 012049. http://dx.doi.org/10.1088/1755-1315/977/1/012049.

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Abstract The distinctive and special taste of Indonesian coffees has been renowned in the world coffee market. In the coffee’s production system at the farm level, the term specialty coffee typically refers to sustainable coffee. To keep up and maintain the uniqueness of specialty coffees’ tastes, the Ministry of Law and Human Rights (Kemenkumham) of Indonesia has issued the Geographical Indication certification on coffees. Understanding consumers’ preferences are very important to be able to identify the market, enabling producers and businesses to promote their products in a better way. This study revealed the consumers’ preferences for North Sumatera specialty coffees and investigate the problems in marketing them. The conclusions are: the coffee’s taste is the most important factor for consumers in deciding the coffee shop to buy specialty coffees; the medium acidity level (sour taste) is the most important factor for consumers in choosing specialty coffees to buy; and consumers prefer Sidikalang Robusta coffee the most, followed by Sumatera Mandheling and Sumatera Simalungun Arabica coffee.
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Nerurkar, Pratibha V., Jennifer Yokoyama, Kramer Ichimura, Shannon Kutscher, Jamie Wong, Harry C. Bittenbender, and Youping Deng. "Medium Roasting and Brewing Methods Differentially Modulate Global Metabolites, Lipids, Biogenic Amines, Minerals, and Antioxidant Capacity of Hawai‘i-Grown Coffee (Coffea arabica)." Metabolites 13, no. 3 (March 10, 2023): 412. http://dx.doi.org/10.3390/metabo13030412.

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In the United States, besides the US territory Puerto Rico, Hawai‘i is the only state that grows commercial coffee. In Hawai’i, coffee is the second most valuable agricultural commodity. Health benefits associated with moderate coffee consumption, including its antioxidant capacity, have been correlated to its bioactive components. Post-harvest techniques, coffee variety, degree of roasting, and brewing methods significantly impact the metabolites, lipids, minerals, and/or antioxidant capacity of brewed coffees. The goal of our study was to understand the impact of roasting and brewing methods on metabolites, lipids, biogenic amines, minerals, and antioxidant capacity of two Hawai‘i-grown coffee (Coffea arabica) varieties, “Kona Typica” and “Yellow Catuai”. Our results indicated that both roasting and coffee variety significantly modulated several metabolites, lipids, and biogenic amines of the coffee brews. Furthermore, regardless of coffee variety, the antioxidant capacity of roasted coffee brews was higher in cold brews. Similarly, total minerals were higher in “Kona Typica” cold brews followed by “Yellow Catuai” cold brews. Hawai‘i-grown coffees are considered “specialty coffees” since they are grown in unique volcanic soils and tropical microclimates with unique flavors. Our studies indicate that both Hawai‘i-grown coffees contain several health-promoting components. However, future studies are warranted to compare Hawai‘i-grown coffees with other popular brand coffees and their health benefits in vivo.
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Zhang, Dapeng, Fernando E. Vega, Francisco Infante, William Solano, Elizabeth S. Johnson, and Lyndel W. Meinhardt. "Accurate Differentiation of Green Beans of Arabica and Robusta Coffee Using Nanofluidic Array of Single Nucleotide Polymorphism (SNP) Markers." Journal of AOAC INTERNATIONAL 103, no. 2 (March 2020): 315–24. http://dx.doi.org/10.1093/jaocint/qsz002.

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Abstract Green (unroasted) coffee is one of the most traded agricultural commodities in the world. The Arabica (Coffea arabica L.) and Robusta (Coffea canephora Pierre ex A. Froehner) species are the two main types of coffees for commercial production. In general, Arabica coffee is known to have better quality in terms of sensory characteristics; thus, it has a higher market value than Robusta coffee. Accurate differentiation of green beans of the two species is, therefore, of commercial interest in the coffee industry. Using the newly developed single nucleotide polymorphism (SNP) markers, we analyzed a total of 80 single green bean samples, representing 20 Arabica cultivars and four Robusta accessions. Reliable SNP fingerprints were generated for all tested samples. Unambiguous differentiation between Robusta and Arabica coffees was achieved using multivariate analysis and assignment test. The SNP marker panel and the genotyping protocol are sufficiently robust to detect admixture of green coffee in a high-throughput fashion. Moreover, the multilocus SNP approach can differentiate every single bean within Robusta and 55% of Arabica samples. This advantage, together with the single-bean sensitivity, suggests a significant potential for practical application of this technology in the coffee industry.
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Oliveira, Claudio, Paulo Mazzafera, Rosangela Silva, Roberto Kubo, Mario Inomoto, and Melissa Tomazini. "Pathogenicity of two Pratylenchus coffeae populations from Brazil on coffee plants." Nematology 9, no. 6 (2007): 853–58. http://dx.doi.org/10.1163/156854107782331144.

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AbstractThere is limited information on the influence of Pratylenchus coffeae on the growth and development of coffee plants, in spite of the widespread occurrence of this nematode in coffee plantations. In addition, populations of P. coffeae vary in morphological and molecular features, as well as reproductive fitness and pathological potential. The objective of the present study was to compare the pathogenicity of two Brazilian P. coffeae populations, K5 from Coffea arabica roots and M2 from Aglaonema sp. roots, in terms of their influence on the plant growth and photosynthesis of Arabian coffee (C. arabica). Five experiments were conducted in controlled conditions, and the results demonstrated that K5 is pathogenic on coffee, as it can reproduce and causes obvious damage on the plant. Moreover K5 proved to be very virulent on Arabian coffee, considering its effects on seedling mortality, plant growth and photosynthesis. By contrast, M2 was considered to be of low virulence, or even non-pathogenic, on coffee because it failed to reproduce. Thus, the results indicate that K5 and M2 may be distinct species, supporting the hypothesis of previous authors.
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Priantari, Ika, and Hendi Firmanto. "Physical Quality Characteristics of Coffea arabica and Coffea canephora Coffee Beans." Jurnal Ilmiah Biologi Eksperimen dan Keanekaragaman Hayati (J-BEKH) 9, no. 2 (November 6, 2022): 43–50. http://dx.doi.org/10.23960/jbekh.v9i2.267.

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Komoditas kopi merupakan komoditas yang banyak digemari dengan Coffeaarabica dan Coffea canephora sebagai kopi yang sering kali dibudidayakan di Indonesia. Kopi harus memenuhi kualitas Standar Nasional Indonesia, karenanya pada penelitian ini ditempuh metode identifikasi mutu kopi mengacu pada (SNI) 2907-2008. Sampel dalam penelitian ini yaitu kopi arabika (Coffea arabica) varietas Andungsari 2K (AS 2K), Komasti (Komposit Andungsari), serta kopi robusta (Coffea canephora) klon KP Kaliwining dan KP Sumberasin (SA). Hasil data penelitian menunjukkan bahwa kopi arabika hasil panen 2021 sesuai dengan uji mutu fisik SNI 01-02907-2008, varietas Andungsari 2K masuk dalam kategori mutu 2, dan Komasti masuk dalam kategori mutu 2. Kopi robusta hasil panen 2021 berdasarkan uji fsik sesuai dengan SNI 01-02907-2008, klon KP kaliwining masuk dalam kategori mutu 3, dan klon KP Sumber Asin masuk dalam kategori mutu 6. Kata kunci: Coffea arabica, Coffea canephora, karakteristikfisik, kualitas biji Coffee is a very popular commodity, with Coffea arabica and Coffea canephora being the most commonly cultivated coffees in Indonesia. Coffee must meet the quality requirements of the Indonesian National Standard, so the method of determining coffee quality used in this study is (SNI) 2907-2008. The arabica coffee (Coffea arabica) Andungsari 2K varieties (AS 2K), Komasti (Andungsari Composites), and robusta coffee (Coffea canephora) clones of KP Kaliwining and KP Sumberasin were used in this study (SA). According to the findings of the research, arabica coffee harvested in 2021 meets the physical quality test of SNI 01-02907-2008, the Andungsari 2K variety is in quality category 2, and Komasti is in quality category 2. Keywords: Bean quality, Coffea arabica, Coffea canephora, physical characteristics,
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Basile, Giulia, Lucia De Luca, Martina Calabrese, Gianfranco Lambiase, Fabiana Pizzolongo, and Raffaele Romano. "The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film." Foods 13, no. 5 (February 29, 2024): 759. http://dx.doi.org/10.3390/foods13050759.

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Coffee pods and capsules require packaging that guarantees the optimal coffee preservation. The chemical composition of coffee can undergo quality decay phenomena during storage, especially in terms of lipidic and volatile components. Amongst coffee packaging, aluminum multilayer materials are particularly widely diffused. However, aluminum is a negative component because it is not recoverable in a mixed plastic structure and its specific weight gives significant weight to packaging. In this study, a multilayer film with a reduced content of aluminum was used to package coffe pods and capsules and compared to a standard film with an aluminum layer. Their influence on the peroxides and volatile organic compounds of two coffee blends, 100% Coffea arabica L., 50% Coffea arabica L., and 50% Coffea canephora var. robusta L., were studied during their 180-day shelf life. The predominant volatile organic compounds detected belonged to the class of furans and pyrazines. Both packaging materials used for both coffee blends in the pods and capsules showed no significant differences during storage. Thus, the alternative packaging with less aluminum had the same performance as the standard with the advantage of being more sustainable, reducing the packaging weight, with benefits for transportation, and preserving the coffee aroma during the shelf life.
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Malta, Ana Carolina Correa, Ana Paula Lelis Rodrigues de Oliveira, and Gabriel Henrique Horta de Oliveira. "Recognition and development of sustainable parameters for the industrialization of specialty coffees." Caderno Pedagógico 21, no. 6 (June 28, 2024): e5300. http://dx.doi.org/10.54033/cadpedv21n6-297.

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The objective of this work was to evaluate the roasting time, mass loss and quality of coffee beans at four different degrees of roasting (#22.36; #33.64; #40.05; and #59.92), aiming to recognize and develop sustainable standards to industrialize specialty coffees. Coffees (Coffea arabica L.) were used, from eight producers in the Matas de Minas and Caparaó Regions, with scores between 80 and 83 in the SCA classification. Prior to roasting, the samples were classified according to their subcategory and only sieve grains 16 and above were used. Then, 300 g samples of coffee were roasted in a cylindrical rotary roaster, until the beans reached four different roast profiles (Agtron scale 22.36; #33.64; #40.05; #59.92). Subsequently, analyzes of roasting time, gas pressure, mass loss and sensory notes were carried out. It was observed that the samples roasted at #22;36 showed significant differences in relation to roasting time and weight loss. Furthermore, there is a significant difference in the sensory qualities of the coffee drink. Comparing the roast degree #40.05 (standard used for specialty coffees) with the roast degree #22.36 (more used for commodity coffees), the first presents a gas consumption of 0.34 kg per kg of coffee, while the second presented a gas consumption of 0.34 kg per kg of coffee. 0.41 kg per kg of coffee. Therefore, regarding gas consumption, roasting degree #40.05 is the most sustainable option, together with the other parameters analyzed.
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Gallardo-Ignacio, Javier, Anislada Santibáñez, Octavio Oropeza-Mariano, Ricardo Salazar, Rosa Mariana Montiel-Ruiz, Sandra Cabrera-Hilerio, Manasés Gonzáles-Cortazar, Francisco Cruz-Sosa, and Pilar Nicasio-Torres. "Chemical and Biological Characterization of Green and Processed Coffee Beans from Coffea arabica Varieties." Molecules 28, no. 12 (June 10, 2023): 4685. http://dx.doi.org/10.3390/molecules28124685.

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Coffee is one of the most consumed beverages in the world; its production is based mainly on varieties of the Coffea arabica species. Mexico stands out for its specialty and organic coffee. In Guerrero, the production is done by small indigenous community cooperatives that market their product as raw material. Official Mexico Standards stipulate the requirements for its commercialization within the national territory. In this work, the physical, chemical, and biological characterizations of green, medium, and dark roasted beans from C. arabica varieties were carried out. Analysis by HPLC showed higher chlorogenic acid (55 mg/g) and caffeine (1.8 mg/g) contents in the green beans of the Bourbon and Oro Azteca varieties. The caffeine (3.88 mg/g) and melanoidin (97 and 29 mg/g) contents increased according to the level of roasting; a dissimilar effect was found in the chlorogenic acid content (14.5 mg/g). The adequate nutritional content and the sensory evaluation allowed the classification of dark-roasted coffee as premium coffee (84.25 points) and medium-roasted coffee as specialty coffee (86.25 points). The roasted coffees presented antioxidant activity without cytotoxic effects; the presence of CGA and caffeine supports the beneficial effects of drinking coffee. The results obtained will serve as a basis for making decisions on improvements to the coffees analyzed.
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Yu, Yifan. "Analysis of the Commercial Design and Marketing Strategy of Luckin Coffee." Advances in Economics, Management and Political Sciences 6, no. 1 (April 27, 2023): 120–23. http://dx.doi.org/10.54254/2754-1169/6/20220163.

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The financial report data released by Luckin Coffee shows that Luckin Coffee's self-operated shops were revived at the end of 2021. In 2020, Luckin Coffee announced that the number of directly operated shops reached 4,507, surpassing Starbucks and becoming the largest coffee chain brand in China. As an emerging coffee brand in China and a pioneer of Internet coffee in China, Luckin Coffee's business design and marketing strategies have important and rich implications for the shaping and development of similar brands in China. In this paper, through the joint study of Luckin Coffee's commercial design and marketing strategies, it is concluded that the commercial design of Luckin Coffee is an important means of marketing promotion and the marketing strategy is one of the purposes of its commercial design. On the one side, Luckin Coffees commercial design brings convenience to its marketing; on the other side, its marketing strategies promote continuous innovation of commercial design. The two complement each other and together bring a positive contribution to the brand image and corporate interests.
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Wierzejska, Regina Ewa, Iwona Gielecińska, Ewelina Hallmann, and Barbara Wojda. "Polyphenols vs. Caffeine in Coffee from Franchise Coffee Shops: Which Serving of Coffee Provides the Optimal Amount of This Compounds to the Body." Molecules 29, no. 10 (May 9, 2024): 2231. http://dx.doi.org/10.3390/molecules29102231.

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The scientific literature indicates that there is a limited number of data on the content of bioactive components in coffees consumed “on the go”. Therefore, this study examined the polyphenol and caffeine content of different types of coffee from franchise coffee shops, and the caffeine/total polyphenol ratio. The five most popular types of coffee purchased in six franchise coffee shops in Warsaw were analysed. A total of 120 coffee samples were tested. A significant positive (r = 0.7407, p < 0.001) correlation was found between the total polyphenol and caffeine content in all coffee types tested. Per unit volume, espresso coffee had the highest significant (p < 0.005) average total polyphenol and caffeine contents (232.9 ± 63.9 mg/100 mL and 198.6 ± 68.3 mg/100 mL, respectively). After taking into account the coffee’s serving size, a serving of Americano provided significantly (p < 0.05) the most total polyphenol (average 223.5 ± 81.5 mg), while the highest caffeine content was provided by a serving of ice latte/latte frappe (average 136 ± 57.0 mg). The most favourable ratio of caffeine to total polyphenols (0.56) was found in a serving of Americano coffee; therefore, it seems that this coffee can be considered optimal in terms of the content of both compounds. These findings demonstrate that the polyphenol and caffeine contents of coffees offered in franchise coffee shops are closely related to the serving size.
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Dissertations / Theses on the topic "Coffee"

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Le, Linh M. "Consumer Acceptability of a Kombucha Coffee (Coffea) Prototypewith Traditional Coffee Characteristics." Thesis, California State University, Long Beach, 2017. http://pqdtopen.proquest.com/#viewpdf?dispub=10604912.

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Coffee and Kombucha tea are both beverages that have been consumed for many years, with a current increased momentum in consumption due to many correlations with beneficial health aspects. The objective of this study was to assess the consumer acceptability of a Kombucha Coffee which tastes more like traditional coffee. A Kombucha Coffee prototype “BubbLê”, was created and compared to a market Kombucha Coffee via a hedonics evaluation, food action rating scale (FACT), and a paired-comparison ranking test. Participants rated the market Kombucha Coffee significantly higher than “BubbLê” Kombucha Coffee in all sensory aspects for flavor (6.84 ± 1.82; 4.46 ± 2.48; p < 0.001), sweetness (7.11 ± 1.63; 4.65 ± 2.33; p < 0.001), tartness (6.27 ± 1.77; 4.72 ± 2.55; p < 0.001), aroma (6.30 ± 1.82; 5.55 ± 2.59; p = 0.018), mouthfeel (6.87 ± 1.62; 5.36 ± 2.64; p < 0.001), and overall likeability (6.90 ±1.76; 4.59 ± 2.43; p < 0.001) in the hedonics evaluation. The FACT test indicated that participants would more likely drink the market alternative compared to the prototype (5.42 ± 1.96; 3.62 ± 2.29; p < 0.001). The majority of participants (80%) chose the market Kombucha Coffee over the more traditional coffee flavored Kombucha Coffee prototype. It is noted that flavor scored the lowest in sensory evaluation for the prototype, therefore, reevaluation of flavor by means of adding coffee enhancing notes are needed for further development of a Kombucha Coffee with a more traditional coffee flavor profile.

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Wondollek, Mattias, and Jon Werkander. "Fairtrade coffe in Indonesia : Fairtrade coffee - improved living conditions for coffee farmers, or just a higher coffe price?" Thesis, Uppsala University, Department of Business Studies, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-122877.

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Wetala, Maketso Patrick Elias. "Weed control in establishing coffee (Coffea canephora Pierre and Coffea arabica L.) in Uganda." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363396.

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Cayllahua, Paytan Alexander, Garcia Grezia Valeria Rojas, León Ricardo Arturo Ramos, Sánchez Silvia Maribel Ordóñez, and Solis Fiorella Salviatti. "Coffee Laundry." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654889.

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El presente trabajo de investigación evalúa los aspectos generales del proyecto, planeamiento estratégico, investigación de mercado, plan de marketing, y la viabilidad económica y financiera para la implementación del local físico y virtual del negocio. A continuación, se describe los aspectos más importantes del estudio: En los estudios del macroentorno se identifica que al ser un proyecto innovador existe un alto grado de oportunidades para lograr un adecuado posicionamiento en el mercado. Sin embargo, debido a la gran oferta, hay un alto grado de amenazas con relación al alto nivel de competidores que existe. También se puede identificar en el análisis interno una gran variedad de fortalezas, basándonos en la propuesta de valor de la empresa que es brindar un servicio de calidad en un ambiente acogedor, implementando una cafetería para que puedan realizar otro tipo de actividades como lo son trabajar y estudiar. Sin embargo, también existen algunas debilidades como la inexperiencia en el rubro del negocio que puede ser un factor para disminuir con capacitaciones constantes. Por otro lado, para la investigación de mercado se realizaron entrevistas a profundidad y encuestas, las cuales, nos brindaron un público objetivo para nuestro primer año de operación, personas de lima moderna cuyo promedio de edad se encuentra entre 25 a 45 años. También el perfil de nuestro público objetivo es que valora mucho el tiempo por encima del dinero que estarían dispuestos a pagar por un servicio de calidad. En cuanto al plan de marketing, se considera que el tamaño del mercado disponible es de 130,499 personas, lo cual nos brinda un público objetivo de 23,040 personas que corresponden al 18% del mercado para el primer año de operación. Con ello, para lograr captar al público objetivo se implementará un plan de marketing digital cuya prioridad es la elaboración del ecosistema digital (página web y redes sociales) medio por el cual se brindará la interacción necesaria para lograr una futura fidelización y reconocimiento de la marca. En el plan operativo se diseñó la cadena de valor que especifica las actividades primarias y secundarias para el adecuado funcionamiento del local comercial. Para estas tareas, cada uno de los participantes del proyecto tomará una función que permita brindar una adecuada relación con los proveedores, accionistas y clientes. Por último, en el plan financiero se optará por un financiamiento tradicional del 50% como aporte de los accionistas y 50% a través de una entidad financiera comprendiendo un total de S/ 317,346.54 como inversión inicial. Para ello, se evaluarán diferentes tasas en el mercado que permitan obtener un flujo de amortización adecuado a las proyecciones de gastos e ingresos. También se podrá visualizar un recupero de la inversión a corto plazo, el cual se detalla que será en 18 meses cómo se mostrará en el análisis financiero. Finalmente, los estados financieros tienen una proyección de 3 años que muestran en un análisis vertical del estado de ganancias y pérdidas, un incremento anual del 1% en las utilidades del primer, segundo y tercer año de operación. Sin embargo, en el cuatro año se genera un incremento del 7%. Estos resultados indican que el proyecto es rentable debido a la gran demanda que tiene el rubro en el que “COFFEE LAUNDRY” se encuentra.
This research work evaluates the general aspects of the project, strategic planning, market research, marketing plan, and the economic and financial viability for the implementation of the physical and virtual business premises. The most important aspects of the study are describing below: In the macroenvironment studies, it is identifying that being an innovative project. There is a high degree of opportunities to achieve a good position in the market. First, there is a significant supply, but there is a high degree of threats with a high level of competitors as well. A great variety of strengths can also be identified in the internal analysis, based on the company's value proposition, which is to provide quality service in a welcoming environment, implementing a cafeteria so that they can carry out other types of activities such as work and study. Second, there are also some weaknesses, such as inexperience in the business field that can be a factor to decrease with constant training. On the other hand, for market research, in-depth interviews and surveys were conducted, which provided us with a target audience for our first year of operation, people from modern Lima whose average age is between 25 to 45 years. Also, the profile of our target audience is that they highly value the time over the money they would be willing to pay for a quality service. Regarding the marketing plan, it is considering that the size of the available market is 130,499 people, which gives us a target audience of 23,040 people that correspond to 18% of the market for the first year of operation. With this, in order to attract the target audience, a digital marketing plan will be implemented whose priority is the development of the digital ecosystem (website and social networks) through which the necessary interaction will be provided to achieve future loyalty and brand recognition. In the operational plan, the value chain was designed that specifies the primary and secondary activities for the proper functioning of the commercial premises. For these tasks, each of the project participants will take on a role that allows providing a good relationship with suppliers, shareholders, and customers. Finally, the financial plan will opt for traditional financing of 50% as a shareholder contribution and 50% through an economic entity comprising a total of S/ 317,346.54 as initial investment. For this, different rates will be evaluated in the market that allows obtaining an amortization flow adequate to the projections of expenses and income. It will also be possible to visualize a recovery of the investment in the short term, which is detailed that it will be in 18 months how it will be shown in the financial analysis. Finally, the financial statements have a 3-year projection that shows, in a vertical analysis of the profit and loss statement, an annual increase of 1% in the profits of the first, second and third years of operation. However, in the fourth year, a rise of 7% is generated. These results indicate that the project is profitable due to the great demand for the item in which "COFFEE LAUNDRY" is located.
Trabajo de investigación
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Flores, Basauri Shirley Pilar, Cavero Diana Andrea Rivera, Vásquez Roxana Vanessa Romero, and Lefoncio Jesús Kiler Vaca. "Coffee Pulp." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2017. http://hdl.handle.net/10757/621819.

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El Perú es uno de los principales productores de café de gran calidad en Sudamérica, actualmente cuenta con cuatro ciudades de mayor producción, entre ellos encontramos: Junín, Amazonas, Cajamarca y San Martín. Asimismo, a lo largo del tiempo el grano de café es lo que más se ha valorado, dejando de lado a su cascara, como un simple desperdicio y obviando su importante valor nutricional. Coffee Pulp, es una harina elaborada en base a la cascara de café. Se caracteriza por ser un producto saludable y especialmente libre de gluten (proteína que se encuentra en alimentos procesados del trigo). Esta nueva propuesta busca mejorar la calidad de vida de nuestros clientes, ofreciendo diferentes beneficios nutritivos. Su proceso de producción se realizará con la más alta calidad desde el proceso de selección de sus principales proveedores, excelentes condiciones de almacenamiento, hasta el empaquetado que permite conservar todos los beneficios, el sabor y la frescura. Nuestra propuesta surge de la apreciación de un nicho de mercado insatisfecho, debido a la necesidad existente en el consumo de productos saludables y libres de gluten en el Perú. Además, cada vez aumenta más la tendencia del cuidado de salud en el ámbito alimenticio, algo que actualmente toma mayor relevancia en nuestro país. Nuestro público objetivo son personas que se inclinan por mantener una alimentación saludable, o en especial aquellas personas que son intolerantes o sensibles al gluten, cuyo estilo de vida corresponde a la de los sofisticados, perteneciendo al NSE A y B que comprende los distritos de San Isidro, Miraflores, San Borja, Surco, La Molina, Jesús María, Lince, Pueblo Libre, Magdalena y San Miguel y cuyas edades comprenden entre los 25 a 54 años. A través del plan de actividades estratégicas y de marketing diseñadas para nuestro producto, aplicaremos la estrategia de diferenciación, buscando crear ante nuestros clientes una percepción de producto único y diferente en el mercado, provocando así una mayor lealtad a la marca. Pues de esta manera, nace nuestro proyecto, planteándonos en atender un público objetivo innovador en el consumo de alimentos saludables, a quienes les gusta seguir tendencias y son asiduos consumidores de productos “light”. En el presente trabajo mostramos a detalle cada análisis con sus respectivos resultados, que durante todo el ciclo se vino desarrollando con la finalidad de lograr la mayor rentabilidad y viabilidad del proyecto, siguiendo los consejos y recomendaciones de nuestros asesores del curso de Proyecto Empresarial. En cuanto al análisis financiero, se espera en el tercer año obtener una utilidad neta de S/ 126,185 Las ventas crecerán progresivamente año tras año en un 20%. La inversión requerida es de S/ 70,379 monto que será financiado el 30% y el 70% será aporte de los propios accionistas. El VAN FCLD calculado es de 246,405 con una TIR de 63%. Asimismo, los inversionistas obtienen un VAN de S/ 241,263 con un nivel de inversión de S/ 49,265 y una TIR de 67 %. Y por último el periodo de retorno de la inversión es de 2 años y medio. Todos estos resultados de rentabilidad mencionados sobre el capital invertido hacen viable el proyecto.
Perú is one of the main high quality coffee producers in South America. Currently, there are four cities of vast production, amongst them we find: Junín, Amazonas, Cajamarca and San Martín. Likewise, along the time, the coffee bean is the most valued, leaving aside its husk, as a simple waste and obviating its important nutritional value. Coffee Pulp is flour made based on coffee husk. It is characterized by being a healthy product and especially free of gluten (protein that is in processed foods of the wheat). This new proposal seeks to improve the quality of life of our customers, offering different nutritional benefits. Its production process will be carried out with the highest quality since the selection process of its main suppliers, excellent conditions of storage, until the packaging that allows to preserve all benefits, flavour and freshness. Our proposal arises from the appreciation of an unsatisfied market niche, due to the existing need in the consumption of healthy and gluten-free products in Peru. Additionally, at present more are the people who prefer to eat healthy in our country. Our target audience is people who are inclined to maintain a healthy diet, or especially those people who are intolerant or sensitive to gluten, whose lifestyle corresponds to the sophisticated, belonging to the NSE A and B comprising the districts of San Isidro, Miraflores, San Borja, Surco, La Molina, Jesus Maria, Lince, Pueblo Libre, Magdalena and San Miguel and whose ages are between 25 and 54 years old. Through the plan of strategic and marketing activities designed for our product, we will apply the strategy of differentiation, seeking to create in our customers a perception of unique and different product in the market, in order to create a greater loyalty with the brand. In this way, our project was born, focusing on serving an innovative target audience in the consumption of healthy foods, who like to follow trends and are regular consumers of "light" products. In the present work we show each analysis with its respective results in detail. During the whole cycle, it was developed with the purpose of achieving the highest profitability and viability of the project, following the advice and recommendations of our consultants of the Business Project course. Regarding the financial analysis, it is expected to obtain a net profit of S/ 126,185 in the third year. Sales will grow 20% progressively year by year. The required investment is S/ 70,379 and this will be financed 30% by a finantial institution and 70% will be contributed by the shareholders. The calculated FCAN VNA is 246,405 with a TIR 63%. Similarly, investors obtain a VNA of S/ 241,263 with an investment level of S/ 49,265 and a TIR 67%. Finally, the return period of the investment is two and half years. All of these profitability results mentioned on the invested capital make the project feasible.
Trabajo de Investigación
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Valencia, Madrid Jorge Miguel, and Fuenzalida Roberto Galaz. "Trending Coffee." Tesis, Universidad de Chile, 2016. http://repositorio.uchile.cl/handle/2250/143182.

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TESIS PARA OPTAR AL GRADO DE MAGÍSTER EN ADMINISTRACIÓN Jorge Miguel Valencia Madrid [Parte I], Roberto Galaz Fuenzalida [Parte II]
Durante los últimos años existe una tendencia de crecimiento por el consumo de por café de calidad superior con atributos tales como nuevas variedades, nuevos orígenes, nivel de altura de cosecha, nivel de cocción, orgánicos, sabor, aroma, entre otros, así como también se produce un boom de crecimiento de expertos en café como baristas y Sommeliers acompañado de mayor cobertura de los medios de comunicación dando la clara señal que en particular el café tostado y molido comenzó un camino hacia el desarrollo de un nuevo entorno de la industria del café. La idea de este plan de negocios nace de la necesidad no cubierta de una oferta suficiente en el mercado chileno de café de calidad superior, en particular de la variedad tostado y molido, con foco en la preparación y usos de herramientas para su consumo. En este sentido, en los últimos años en Chile, existe una tendencia en la disminución café tipo soluble, debido a una evolución de los consumidores que cada día son más sofisticados y se encuentran emigrando progresivamente al segmento de café tostado molido, el cual entrega otros y mejores atributos de valor que están buscando los consumidores, como café menos ácido, con más aroma, mayor variedad, otros orígenes y mayor sabor principalmente, sin embargo , esta sofisticación genera una necesidad de mayor conocimiento y amplitud a la hora de elegir un café. De esta manera y a modo de ejemplo se puede observar que hoy en día las góndolas de supermercado demuestran el cambio significativo de la exhibición de café que hace 10 años solo mostraba el café soluble y una incipiente variedad de café tostado molido. El café es la segunda bebida más consumida a nivel mundial después del agua y es el producto más comercializado después del petróleo a nivel mundial con más de 100 millones de sacos de café. En el caso de Chile, para el año 215, el consumo de café ascendió entre 180‐200 tazas por persona muy lejos de lo que por ejemplo es Colombia que tuvo un promedio de 500‐600 tazas de café por persona para el mismo año.1 El presente plan de negocio tiene por objetivo desarrollar una nueva empresa importadora de café de alta calidad de diferentes países como Guatemala, Colombia y Perú además de tener como posibilidad potencial en el futuro otros orígenes como Venezuela, Costa Rica, Brasil y Ecuador potenciando el marketing en la experiencia de degustación y preparación del café, complementando su experiencia de consumo.
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Palanza, Fabio <1992&gt. "Dragons drinking coffee: South Korean and Chinese coffee cultures." Master's Degree Thesis, Università Ca' Foscari Venezia, 2018. http://hdl.handle.net/10579/12233.

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Today, coffee is one of the largest traded commodities in the world and an element of lifestyle, social cohesion and cultural identity. This thesis paper compares South Korean and Chinese coffee market, identifying common points and differences in consumption patterns, tradition, production with the purpose to understand and predict the evolution of Chinese coffee market. The choice of South Korea come from the old tea-culture and the Confucian society it shares with China. However, “the two countries are cousins, not siblings” (Doctoroff T., “What Chinese want”, 2012, Palgrave Macmillan, pag. 225). Despite the existence of common aspects, differences between the two countries show how Chinese coffee culture will have its own evolution. Chapter 1 presents a descriptive analysis of South Korean coffee culture, its historical background, followed by the study of the consumption patterns among young and old generations and some of the main coffeehouse chains in the market (Starbucks Coffee, Caffe Bene, Ediya Coffee). The Chapter ends with a description of Korean middle class as the driving social segment for coffee culture and the characteristics of the average Korean coffee consumer. Chapter 2 is about Chinese coffee market. After a historical background and a focus on the role that big foreign groups had in the economic development of production areas, the analysis focuses on Chinese middle class. Economic differences between first-tier and lower-tier cities force to a distinction in consumption patterns and consumers’ orientation. Furthermore, China’s growing coffee production capability in the areas of Yunnan, Hainan and Fujian represents one of the main differences with South Korea. The third Chapter starts with a short description of the Italian espresso tradition and the way it affected the world’s different cultures. The Italian coffeehouse chain Caffè Pascucci is taken as a study case for its ability to conform Italian style to over 25 countries, among which South Korea and China. In conclusion, the purpose of this paper is to understand the economic role that China will have in the world’s coffee industry in the future. Moreover, it aims at showing the role Italian firms can have in this reality, working on comparative advantages such as high quality and tradition, and making the required adjustments, in order to take advantage of niche markets and of a more and more experienced consumers’ base.
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Almqvist, Emma, Barbara Hruzova, and Kajsa Olsson. "Changes in the coffee culture - opportunities for multinationals coffee shops?" Thesis, Halmstad University, School of Business and Engineering (SET), 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-847.

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The Swedish coffee culture is changing and bringing new business opportunities for multinational coffee shops. Our purpose with this dissertation was to describe the Swedish coffee culture and its changes. We wanted to increase our knowledge about how these changes can make Sweden a more attractive country for coffee shops, like Starbucks, wanting to establish in Sweden.

We choose to use a qualitative method with an abductive approach. To gather the primary data we interviewed one barista and sent questionnaires to staff at different big coffee shops in Sweden. The interview questions were made out of five categories of describing culture by Rugman and Hodgetts. These answers and a multiple of articles helped us to describe the coffee culture and the changes. In the conclusion several benefits for coffee shops were identified from the cultural changes. Among the benefits we could see more knowledgeable and demanding customers. We could also distinguish a market with competing coffee shops and supporting industries well adapted to provide material needed to make the coffee. The benefits that the changes in the coffee culture bring are multiple and we see a coffee culture highly adapted to the new trend.

This dissertation can be useful for foreign coffee shops to gain knowledge about the Swedish coffee market and its culture.

New markets are opening through cultural changes, so marketers and others searching for new marketing opportunities on the Swedish coffee market should read this paper to get ideas, advices and inspiration.

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Correa-Piedrahita, Arturo. "Design and comparative evaluation of a three-layer coffee dryer." Thesis, University of Hawaii at Manoa, 2003. http://hdl.handle.net/10125/6994.

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Vargas, Carlos, and Sandra Miranda. "Cannabis Coffee Shop." Tesis, Universidad de Chile, 2016. http://repositorio.uchile.cl/handle/2250/143146.

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TESIS PARA OPTAR AL GRADO DE MAGÍSTER EN ADMINISTRACIÓN Carlos Vargas [Parte I], Sandra Miranda [Parte II]
En respuesta a la necesidad detectada y no atendida de una parte de la población que se encuentra entre los 20 y 45 años de edad, que trabajan en la comuna de Providencia, en la Región Metropolitana, es que nace Cannabis Coffee Shop (CCS) con el fin de satisfacer la compra de productos cannabicos de colección, en los tiempos libres que se dan en los horarios de trabajo de estas personas, dentro de un lugar moderno, vanguardista y amigable con el medio ambiente, donde además tuvieran la posibilidad de probar productos de cafetería gourmet. Según éste estudio a marzo del 2016, solo hay un competidor, que se encuentra posicionado en la comuna de Santiago, lo que hace de la ubicación de CCS una ventaja competitiva. Debido al proyecto que hoy se encuentra en la Cámara de Diputados sobre el cambio a la ley 20.0001, es que la industria de las cafeterías y growshop2 se ha visto en un constante crecimiento y renovación. Dada la experiencia del equipo gestor de éste estudio, las buenas relaciones con mayoristas claves, las consignaciones con Sweet Fusión con un margen asegurado y pagos a 30 días y el reciente auspicio de Nirvana (marca internacional de semillas de Holanda), preceden el éxito y consolidación al primer año de iniciado CCS. La inversión iniciales es de 983 UF y se espera obtener utilidades por 2000 UF al quinto año, con un valor actual neto (VAN) de 1145 UF y una tasa interna de retorno (TIR) de 47%.
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Books on the topic "Coffee"

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Farah, Adriana, ed. Coffee. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781782622437.

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Clifford, M. N., and K. C. Willson, eds. Coffee. Boston, MA: Springer US, 1985. http://dx.doi.org/10.1007/978-1-4615-6657-1.

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Clarke, R. J., and R. Macrae, eds. Coffee. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-4948-5.

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Clarke, R. J., and R. Macrae, eds. Coffee. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3417-7.

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Farah, Adriana, ed. Coffee. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788015028.

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Clarke, R. J., and O. G. Vitzthum, eds. Coffee. Oxford, UK: Blackwell Science Ltd, 2001. http://dx.doi.org/10.1002/9780470690499.

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Chu, Yi-Fang, ed. Coffee. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781119949893.

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Bond, Edward. Coffee. London: Methuen Drama, 1995.

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Wrigley, Gordon. Coffee. Harlow, Essex, England: Longman Scientific & Technical, 1988.

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Burgess, Randy. Coffee. Kansas City: Andrews and McMeel, 1996.

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Book chapters on the topic "Coffee"

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Sastry, K. Subramanya, Bikash Mandal, John Hammond, S. W. Scott, and R. W. Briddon. "Coffea arabica (Coffee)." In Encyclopedia of Plant Viruses and Viroids, 612–13. New Delhi: Springer India, 2019. http://dx.doi.org/10.1007/978-81-322-3912-3_231.

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Menéndez-Yuffá, A., and E. G. De García. "Coffea Species (Coffee)." In Biotechnology in Agriculture and Forestry, 95–119. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-662-10617-4_6.

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Leroy, Thierry, Edgardo Alpizar, Magali Dufour, and Hervé Etienne. "Coffee (Coffea sp.)." In Agrobacterium Protocols Volume 2, 191–208. Totowa, NJ: Humana Press, 2006. http://dx.doi.org/10.1385/1-59745-131-2:191.

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Nadaf, S. A., P. Shivaprasad, C. Babou, N. Hariyappa, N. Chandrashekar, Prafulla Kumari, P. R. Sowmya, et al. "Coffee (Coffea spp.)." In Soil Health Management for Plantation Crops, 337–89. Singapore: Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-0092-9_9.

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Spiral, J., T. Leroy, M. Paillard, and V. Petiard. "Transgenic Coffee (Coffea Species)." In Transgenic Trees, 55–76. Berlin, Heidelberg: Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/978-3-642-59609-4_5.

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Déchamp, Eveline, Jean-Christophe Breitler, Thierry Leroy, and Hervé Etienne. "Coffee (Coffea arabica L.)." In Methods in Molecular Biology, 275–91. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4939-1658-0_22.

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Dussert, S., N. Chabrillange, E. Engelmann, F. Anthony, N. Vasquez, and S. Hamon. "Cryopreservation of Coffea (Coffee)." In Biotechnology in Agriculture and Forestry, 220–33. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/978-3-662-04674-6_16.

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Ingelbrecht, Ivan L. W., Noel Arrieta Espinoza, Stephan Nielen, and Joanna Jankowicz-Cieslak. "Mutation Breeding in Arabica Coffee." In Mutation Breeding in Coffee with Special Reference to Leaf Rust, 3–17. Berlin, Heidelberg: Springer Berlin Heidelberg, 2023. http://dx.doi.org/10.1007/978-3-662-67273-0_1.

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AbstractCoffee is a perennial (sub)tropical crop and one of the most valuable commodities globally. Coffee is grown by an estimated 25 million farmers, mostly smallholders, and provides livelihoods to about 125 million people. The Coffea genus comprises over 120 species. Two species account for nearly the entire world coffee production: C. arabica L. (Arabica coffee) and C. canephora Pierre ex A. Froehner (Canephora coffee) with the former supplying about 65% of the world’s consumption. Arabica coffee is a self-pollinated, amphidiploid species (2n = 4x = 44) whereas other Coffea species are diploid (2n = 2x = 22) and generally cross-pollinated. Induced mutagenesis using physical and chemical mutagens has been a successful strategy in producing over 3,300 mutant varieties in over 220 crop species with global impact. Spontaneous Arabica coffee mutants of significant economic importance have been found since the early 1900s, following the spread of Arabica coffee cultivation across the globe. However, Arabica coffee has so far not been improved through induced mutagenesis and studies on coffee mutagenesis are scarce. In this chapter, principles and practices of mutation-assisted breeding along with current breeding limitations of Arabica coffee are briefly reviewed, as an introduction to subsequent protocol chapters on mutation induction, advanced cell and tissue culture, Leaf Rust resistance screening and the application of novel molecular/genomics tools supporting mutation-assisted improvement and genetics research of Arabica coffee.
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Pendergrast, Mark. "Coffee." In Coffee, 7–24. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444393385.ch1.

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Vincent, J.-C. "Green Coffee Processing." In Coffee, 1–33. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3417-7_1.

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Conference papers on the topic "Coffee"

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Parrado, Lina Ximena, Andrés Felipe Bahamon, and Nelson Gutierrez. "Physicochemical parameters and consumer acceptance in espresso and american coffee pods." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7691.

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This study presents the consumer acceptance of coffee beverages made from espresso coffee pods (CCE) and american coffee pods (CCA), six quality attributes were evaluated by a sensory panel conformed to judges of different experience level. A physicochemical characterization was made for the coffee powder in CCA and CCE. The beverage preparation via different machines was made for to observe the influence on the consumers acceptance. The coffee powder in CCA showed high aw and high moisture content, this factors should affect the consumer perception; in general, a low acceptance level of coffee beverages made from CCE and CCA was observed, maybe because of the strong habit of consuming filtered coffees. Keywords: Coffee; Espresso; American; sensory; physiochemical.
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Lin, Chien-Chi. "CONSUMER PREFERENCES FOR DIFFERENT TYPES OF COFFEE." In BuPol Bali 2024– International Conference on Business, Economics & Policy, 17-18 July. Global Research & Development Services, 2024. http://dx.doi.org/10.20319/icssh.2024.341.

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This study aims to investigate whether there are differences in preferences for different types of hand-drip and Italian-style coffees across genders and age groups. The findings indicate that gender plays a significant role in coffee preferences, suggesting that café operators should tailor their product promotion strategies based on whether their target demographic is predominantly male or female. Additionally, age-related differences in coffee preferences identified through one-way analysis of variance (ANOVA) underscore the importance of age-specific marketing strategies.
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Chutani, Ayush, Leah Mendoza, and Bryce Weinell. "Session 2.1 Is Your Cup of Coffee Green?" In The 4th Global Virtual Conference of the Youth Environmental Alliance in Higher Education. Michigan Technological University, 2022. http://dx.doi.org/10.37099/mtu.dc.yeah-conference/dec2021/all-events/5.

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The coffee industry is one of the many contributors to greenhouse gases. As time passes, climate change will pressure the industry to implement intensive practices to make up for decreased yield, only worsening coffee’s contribution to climate change. Therefore, we must evaluate areas in the industry, with higher GHG emissions and determine how we can better practices. Producers and consumers have begun to utilize sustainable practices. Through quantification, reduction, and offset, coffee companies can claim their coffee as “carbon neutral.” Consumers can choose to support these companies. A movement towards the production and consumption of coffee that has net zero greenhouse gas emissions, will allow for responsible consumption and production, through climate change mitigation. SDG Theme: SDG 12 – Responsible Consumption and Production Type: Short talk (e.g. PowerPoint, Google Slides)
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Tuan, Nguyen Ha Anh, Ha Tuan Cuong, Nguyen Hoang Dung, Le Sy Vinh, and Tu Minh Phuong. "EM-Coffee: An Improvement of M-Coffee." In 2010 Second International Conference on Knowledge and Systems Engineering (KSE). IEEE, 2010. http://dx.doi.org/10.1109/kse.2010.16.

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Rigling, Marina, Marc C. Steger, Dirk W. Lachenmeier, Steffen Schwarz, and Yanyan Zhang. "Sensorial and Aroma Profiles of Coffee By-Products—Coffee Leaves and Coffee Flowers." In ICC 2023. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/icc2023-14837.

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Nogueira, R. I., F. C. A. Souza, E. F. Souza, S. M. Pontes, W. F. Leal Junior, and O. Freitas-Silva. "A green coffee based product and its comparasion to commercial products regarding the antioxidant capacity." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7649.

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Green Coffee Products (GCP) consumption have been increased recently and is justified due its benefits to human health, as the antioxidant activity and thermogenic properties and ant mutagenic and ant carcinogenic capacity and also present alleged weight loss control. The aim this work was to elaborate a GCP with Coffea canephora by spray drying and compare its antioxidant capacity to commercial GCP samples by ORAC methodology. The results presented a range of 33.02 – 2,408.05 µmol Trolox/g for commercial products and 1,861.91 µmol Trolox/g for the product obtained in this work. Keywords: Antioxidant Activity;Green Coffee;Spray Drying;ORAC.
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Adrianto, Rizki, Damar Wiraputra, and Amelia Sari. "The effect of lampung robusta coffee (Coffea canephora) fermented lactic acid bacteria on coffee cider and caffeine levels." In Seminar Nasional 1 Baristand Industri Padang. Jakarta: Redwhite Press, 2020. http://dx.doi.org/10.32698/gcs-sniibipd3437.

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Primosch, Ty. "Coffee love." In the 29th International Conference. New York, New York, USA: ACM Press, 2002. http://dx.doi.org/10.1145/2931127.2931210.

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Weight, Alex, Raphael Gadot, and Ross Anderson. "Coffee Brake." In SIGGRAPH '24: ACM SIGGRAPH 2024 Electronic Theater. New York, NY, USA: ACM, 2024. http://dx.doi.org/10.1145/3641230.3652247.

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Afriliana, Asmak, Hiroyuki Harada, Putri Qoriasiatul Khotijah, Jayus, and Giyarto. "Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee." In Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/fanres-18.2018.61.

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Reports on the topic "Coffee"

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Culjat, Tyler. Unnamed Coffee Machine (UCM). Ames (Iowa): Iowa State University, August 2023. http://dx.doi.org/10.31274/cc-20240624-1536.

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Eneroth, Hanna, Hanna Karlsson Potter, and Elin Röös. Environmental impact of coffee, tea and cocoa – data collection for a consumer guide for plant-based foods. Department of Energy and Technology, Swedish University of Agricultural Sciences, 2022. http://dx.doi.org/10.54612/a.2n3m2d2pjl.

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In 2020, WWF launched a consumer guide on plant-based products targeting Swedish consumers. The development of the guide is described in a journal paper (Karlsson Potter & Röös, 2021) and the environmental impact of different plant based foods was published in a report (Karlsson Potter, Lundmark, & Röös, 2020). This report was prepared for WWF Sweden to provide scientific background information for complementing the consumer guide with information on coffee, tea and cocoa. This report includes quantitative estimations for several environmental categories (climate, land use, biodiversity and water use) of coffee (per L), tea (per L) and cocoa powder (per kg), building on the previously established methodology for the consumer guide. In addition, scenarios of consumption of coffee, tea and cocoa drink with milk/plant-based drinks and waste at household level, are presented. Tea, coffee and cacao beans have a lot in common. They are tropical perennial crops traditionally grown in the shade among other species, i.e. in agroforestry systems. Today, the production in intensive monocultures has negative impact on biodiversity. Re-introducing agroforestry practices may be part of the solution to improve biodiversity in these landscapes. Climate change will likely, due to changes in temperature, extreme weather events and increases in pests and disease, alter the areas where these crops can be grown in the future. A relatively high ratio of the global land used for coffee, tea and cocoa is certified according to sustainability standards, compared to other crops. Although research on the implications of voluntary standards on different outcomes is inconclusive, the literature supports that certifications have a role in incentivizing more sustainable farming. Coffee, tea and cocoa all contain caffeine and have a high content of bioactive compounds such as antioxidants, and they have all been associated with positive health outcomes. While there is a strong coffee culture in Sweden and coffee contributes substantially to the environmental impact of our diet, tea is a less consumed beverage. Cocoa powder is consumed as a beverage, but substantial amounts of our cocoa consumption is in the form of chocolate. Roasted ground coffee on the Swedish market had a climate impact of 4.0 kg CO2e per kg powder, while the climate impact of instant coffee powder was 11.5 kg CO2e per kg. Per litre, including the energy use for making the coffee, the total climate impact was estimated to 0.25 kg CO2e per L brewed coffee and 0.16 kg CO2e per L for instant coffee. Less green coffee beans are needed to produce the same amount of ready to drink coffee from instant coffee than from brewed coffee. Tea had a climate impact of approximately 6.3 kg CO2 e per kg dry leaves corresponding to an impact of 0.064 CO2e per L ready to drink tea. In the assessment of climate impact per cup, tea had the lowest impact with 0.013 kg CO2e, followed by black instant coffee (0.024 kg CO2e), black coffee (0.038 kg CO2e), and cocoa drink made with milk (0.33 kg CO2e). The climate impact of 1kg cocoa powder on the Swedish market was estimated to 2.8 kg CO2e. Adding milk to coffee or tea increases the climate impact substantially. The literature describes a high proportion of the total climate impact of coffee from the consumer stage due to the electricity used by the coffee machine. However, with the Nordic low-carbon energy mix, the brewing and heating of water and milk contributes to only a minor part of the climate impact of coffee. As in previous research, coffee also had a higher land use, water use and biodiversity impact than tea per L beverage. Another factor of interest at the consumer stage is the waste of prepared coffee. Waste of prepared coffee contributes to climate impact through the additional production costs and electricity for preparation, even though the latter was small in our calculations. The waste of coffee and tea at Summary household level is extensive and measures to reduce the amount of wasted coffee and tea could reduce the environmental impact of Swedish hot drink consumption. For the final evaluation of coffee and tea for the consumer guide, the boundary for the fruit and vegetable group was used. The functional unit for coffee and tea was 1 L prepared beverage without any added milk or sweetener. In the guide, the final evaluation of conventionally grown coffee is that it is ‘yellow’ (‘Consume sometimes’), and for organic produce, ‘light green’ (‘Please consume). The evaluation of conventionally grown tea is that it is ‘light green’, and for organic produce, ‘dark green’ (‘Preferably consume this’). For cocoa, the functional unit is 1 kg of cocoa powder and the boundary was taken from the protein group. The final evaluation of conventionally grown cocoa is that it is ‘orange’ (‘Be careful’), and for organically produced cocoa, ‘light green’.
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3

Rijn, Fédes, Verina Ingram, Andrew Rogers, and Jan Hugo Nuijt. Improving sustainability in coffee and cocoa. Den Haag: Wageningen Economic Research, 2016. http://dx.doi.org/10.18174/399093.

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4

Huscroft, C. A. Surficial geology, Coffee Creek, Yukon Territory. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 2002. http://dx.doi.org/10.4095/213867.

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Abate, Gashaw Tadesse, Tanguy Bernard, Mekdim D. Regassa, and Bart Minten. Improving coffee productivity in Ethiopia: The impact of a coffee tree rejuvenation training program on stumping. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134408.

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Arias, Diego, Gilles Damais, and Emily Brearley. Restoring the Competitiveness of the Coffee Sector in Haiti. Inter-American Development Bank, April 2006. http://dx.doi.org/10.18235/0008738.

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This paper deals with the coffee industry in Haiti. Coffee has traditionally played a unique role in rural Haiti, in economic, social and environmental terms. However, the competitiveness of the coffee sector of Haiti has been declining over recent years due to a combination of external and domestic factors. This study analyses the current situation and the opportunities and challenges presented for improving the competitiveness of the coffee sector in Haiti in a sustainable manner. It presents a public policy framework to guide the public support and interventions. It concludes that support should be provided to help the coffee sector supply chain reap the potential benefits from new market opportunities, protect key environmental services in upper watersheds, and set an example for other agriculture and rural productive activitiesin Haiti.
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Ruslan, Kadir, and Octavia Prasetyo. Plantation Crop Productivity: Coffee, Sugarcane and Cocoa. Jakarta, Indonesia: Center for Indonesian Policy Studies, 2021. http://dx.doi.org/10.35497/349327.

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Ayala – García, Jhorland, and Federico Ceballos – Sierra. How do environmental shocks affect competitors in a supply chain? Evidence from a competitors’ weighting matrix. Banco de la República, February 2024. http://dx.doi.org/10.32468/dtseru.324.

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Quantifying the impact of supply shocks on global commodity trade networks is an increasing concern for researchers under the current threats of climate change and the lessons from the COVID-19 pandemic. This paper proposes a novel methodology to estimate these effects across the entire trade network: we create a weight matrix based on an index that captures the extent to which two coffee-producing countries compete within consumer markets. Using this matrix, we estimate the degree to which an adverse weather shock in a coffee-producing country influences the coffee production of its competitors. Our results show that this adverse shock has a negative direct effect on the country’s coffee exports and, importantly, a positive effect on the quantities produced by its competitors.
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Takama, Takesh, Elvine Kwamboka, Mbeo Ogeya, Anne Nyambane, and Rocia Diaz-Chavez. Improving Kenya’s coffee value chain and sector reforms through Sustainable Consumption and Production Practices integration. Stockholm Environment Institute, April 2022. http://dx.doi.org/10.51414/sei2021.036.

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Coffee is an essential player in Kenya’s agricultural sector, yet it has suffered a steady decline in production in the past 40 years. Addressing the sector’s challenges can also advance the UN 2030 Agenda’s 12th Sustainable Development Goal, which is to “ensure sustainable consumption and production patterns,” by incorporating Sustainable Consumption and Production Practices (SCPs) in the coffee value chain. This policy brief explores the potential integration of SCPs across the coffee production chain. We present SCPs that emerged from a series of focus group discussions, stakeholder consultations and surveys, which will minimize environmental impacts and maximize productivity and worker welfare. We also summarize capacity-building measures and financial support required to implement the SCPs at scale. Adopting the recommended solutions can both boost Kenya’s coffee industry and put the sector on a path toward greater environmental sustainability.
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Masinter, L. Hyper Text Coffee Pot Control Protocol (HTCPCP/1.0). RFC Editor, April 1998. http://dx.doi.org/10.17487/rfc2324.

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