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Is specialty coffee worth it?, What is the difference between specialty…
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Fair Trade
The fair trade certificate model pays producers an above market price, provided they meet specific labor, environmental, and production standards
Christopher Bacon (2005) Confronting the Coffee Crisis: Can Fair Trade, Organic, and Specialty Coffees Reduce Small-Scale Farmer Vulnerability in Northern Nicaragua? https://www.sciencedirect.com/science/article/abs/pii/S0305750X04002062
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Sustainability
Novel food regulation of the EU is posing an unfair barrier against traditional foods from third world countries
Dirk W. Lachenmeier (2023) The Novel Food Regulation: A Major Obstacle to Sustainability in the Coffee Industry https://www.mdpi.com/2504-3900/89/1/8
There are many things coffee byproducts could be used for e.g silverskin of coffee from roasting that could be used for fertilizer
Climate Change
There are two species of coffee: Robusta and Arabica. Arabica coffee is in higher demand (about 70% of coffee sold on the market is arabica). This is predominantly the coffee you will find in the specialty coffee industry. Arabica coffee is only able to grow in certain regions with certain climates (Robusta is more easily grown) therefore climate change makes a huge impact on the ability to grow high quality coffee
Abel Chemura, Bester Tawona Mudereri, Amsalu Woldie Yalew & Christoph Gornott (2021) Climate change and specialty coffee potential in Ethiopia https://www.nature.com/articles/s41598-021-87647-4
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Commercial trade
Coffee prices have fallen to as low as $0.45/lb in commercial coffee (2004). Starbucks paid an avg of $2.38/lb in 2011 with no more recent numbers to show. With direct trade within the specialty coffee industry the price ranges from $3.50/lb and up.
Christopher Bacon (2005) Confronting the Coffee Crisis: Can Fair Trade, Organic, and Specialty Coffees Reduce Small-Scale Farmer Vulnerability in Northern Nicaragua? https://www.sciencedirect.com/science/article/abs/pii/S0305750X04002062
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Customer experience
Extrinsic factors of the coffee experience and culinary risk taking can predict flavor preference. The more a consumer knows about the coffee they are consuming, the more likely they are to prefer a single origin specialty coffee over a blend.
Belle Struijer, Danny D. Han, Ondrej Mitas (2024) Taking pleasure in distinction: Unlocking specialty coffee
preference https://digitalcommons.usf.edu/cgi/viewcontent.cgi?article=1279&context=globe
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