Coffee producers, exporters, importers, roasters, retailers and coffee enthusiasts from over 40 countries recently gathered for the Specialty Coffee Association Annual Exposition in Anaheim, California.

From April 15 to 18, 2010, over 8000 people roamed the aisles perusing 750 booths showcasing innovative and never-seen-before products. All the big names were present, including Colombia, Guatemala, Kenya, Diedrich, Green Mountain, & Intelligentsia. It was even rumored that Starbucks visionary and CEO Howard Shultz was roaming the aisles, perhaps looking for the coffee giant’s next inspiration.

Pleasantly surprising was the considerable focus and presence of single-cup coffee applications for Home and Office which is now making a strong push into retail. In the single-cup symposium that took place prior to the show, the presidents of both Green Mountain and Keurig shared their vision, opportunities and concerns around the growing single-cup movement. Keurig, Tassimo and Coffee Pod systems continue to grow in both Offices and Homes; however, new and innovative systems were unveiled at the show with the purpose of providing the single-cup experience for cafes.

Bunnomatic, a 100 year old manufacturer of coffee equipment unveiled its top secret commercial retail single-cup system, the 'Trifecta" (see picture below). The Trifecta not only delivers a great cup of coffee but also a great show as it bubbles, agitates and pulls the perfect temperature water through the fresh coffee ground of your choice.

The high-tech Trifecta was not the only new commercial single-cup brewer on display. The Newco Freshcup, which uses coffee pods and hits the Specialty Coffee Gold Cup standard, was featured in silver and racing red.

I would have to say that the honorable mention goes to this brewer (see picture below). I have no idea what this system is called, but I have to believe that the inspiration comes from someone’s banjo-playing, great-uncle Jed (from the hills) who purveyed dubious alcoholic refreshments (err... rheumatoid medicine) whilst trying to avoid unnecessary entanglements with the local authorities!

Another highlight of the SCAA expo is the talent competing in the Barista Championship. Congratulations to this year’s champion, Michael Phillips of Intelligentsia Coffee, Chicago and second place winner, Chris Baca of Verve Coffee Roasters, Santa Cruz, California.

Finally, since SCAA is about COFFEE, plantations from around the world entered their crops to be considered for Best of Origin competition. Since Guatemala was this year's portrait country, I will start with their impressive placement. The coffee sample sent by the Puerta Verde plantation scored an impressive 89.625 (less than 1% off our winner this year). In fact, plantations from Honduras, Kenya, Panama and Peru all broke the 89-point barrier. I should mention that the good ol’ US of A also had a respectable ranking of 87.56 with a submission from the Rising Sun plantation of Hawaii.

However, this year’s overall winner was a coffee submitted by the Buenavista Estate located in the San Agustin, Huila region of Colombia. With all of Colombia's coffee problems this past year, it was nice to see them take this prize home.

Whether you are a coffee professional that has not yet reveled in the excitement of a Specialty Coffee Association Expo or a novice that would like to immerse yourself in an industry that never disappoints, I can say with all honesty that it is three days well worth spending.

When it comes to brewed coffee, there’s buzz in the industry about two products that provide the same result with different technology.

The coffee pod concept is equivalent to the tea bag: it’s a pouch with finely-ground roast coffee. All  you need to add is hot water.

Coffee pods are a high-end and mobile variation of instant coffee. Each gauze bag contains packaged ground coffee beans in their own filter, sealed to retain freshness and ready to drink in 30 seconds.

Unlike tea bags, coffee pods need their own pod coffee makers. Unlike traditional coffee makers, pod coffee makers don’t use a drop filter but force water through the pod.

What’s the attraction? No grinding, no measuring, no mess, no issue with making too much of a certain roast or strength. No question of how old the pot of coffee is, if it’s hot or if it has the type of coffee you prefer. Pod coffee provides all the benefits of a freshly brewed cup. Coffee left on the burner loses its aroma and the taste turns bitter.

Each pod is sealed to retain freshness, you brew one cup at a time directly into your cup, choosing the strength and amount you prefer. No fuss, no measuring.

Pod coffee is ideal for serving different coffee blends or flavors, for serving both fresh-brewed coffee and tea. Coffee pods come in a range of roast styles and there are even flavored coffee and decaffeinated pods. However, for all the convenience, pod coffee is costlier and offers less choice than grinding your own beans.

With coffee pods, you can expect a predictable taste no matter who is preparing the coffee. And there’s no learning curve. All you have to do is add water to the machine, slip in the pod and press a button.

With K-Cups, you use a small pot the size of a creamer cup with enough ground coffee for a single serving. You use a special brewer which forces hot water through the cup, and freshly-filtered coffee drips out.

K-Cups offer the same benefits as coffee pods: no grinding, no filters, and no mess.

How do K-Cups and coffee pods compare?

K-Cups are pricier than coffee pods and offer less variety in roast styles and flavors.

With coffee pods, you can use the same coffee maker to alternate between tea and coffee. Coffee pod makers also offer a wider selection between the entry-level and high-end models.

Regardless of which type of single-serve coffee technology you choose, both K-Cups and coffee pods provide delicious, convenient coffee. Single serve coffee makers can be used in your home, your office, and you can even take them with you when you’re on the road.

 
The rugged landscape of Reunion Island, a tiny dot in the Indian Ocean.

Coffee Spotlight: Reunion Island Coffee

When it comes to coffee, Reunion Island, a wholesale coffee and tea supplier based in Oakville, Ontario, has been making a name for itself through consistently top reviews by coffee lovers from professional tasters to bloggers. Reunion Island blends and roasts gourmet Arabica beans handpicked and imported from over 20 countries in the world's finest growing regions and makes them available in either pods or packages.

One such area is Reunion Island, a tiny dot in the Indian Ocean and a French province between Madagascar and Mauritius. Previously named Bourbon Island, Reunion Island and coffee cultivation date back to 1713, when mocha coffee plants were introduced. Reunion Island coffee is rumored to have caught the praise of King Louis XV of France as well as French author Balzac.

Reunion Island Coffee is a household name for organic fair trade in Canada and it's being increasingly discovered by organic coffee consumers in the United States. It features no fewer than seven Fair Trade Organic selections such as Ethiopia Oromia, a name which has risen to fame thanks to the coffee documentary Black Gold.

Making a name in the world of pod coffee is also on the list of Reunion Island`s achievements through an unrelenting focus on quality in R&D as well as taste testing. Reunion`s pod coffee selections mirror those in the Private Reserve OCS program with over 23 varieties of gourmet coffee.

Flavored coffees can promise more than they deliver, but Reunion Island carries a wide selection of delicious single flavored and blended flavored coffee many of which are introduced as seasonal offerings available for a limited time. The feature coffee program ensures variety and selections which are suited for holidays and special occasions.

Reunion Island also boasts a selection of Rainforest Alliance Certified products -- notably, coffee that meets organization's holistic standards encompassing ecosystem conservation, wildlife protection and dignified working conditions which facilitate market access to farm owners and ensure optimal pricing.

Founded in 1996, Reunion Island participates in direct trade relationships and partnerships with Rainforest Alliance and co-op organizations as well as in fundraising for coffee causes such as supporting healthcare in developing countries.

Reunion Island’s sustainability initiatives include instituting a recycling program at its roasting facility, printing marketing materials on recycled paper and purchasing carbon offsets for all deliveries in the Greater Toronto Area. It has increased purchases of organic and Rainforest Alliance coffees, introduced an organic tea line and created an environmental incentive program for employees and customers.

Celebrity coffee cupper Kenneth Davids has rated Colombia Las Hermosas coffee “outstanding” and described it as “sweet, delicate, floral-toned aroma with hints of lemon and a buttery chocolate. Reveals weight and power in the cup, with a rich acidity with continued floral, lemon and butter notes. Clean, rich finish.”

If coffee were mapped to the wine industry, Peter Pesce, president of Oakville-based Reunion Island Coffee, would be the equivalent of a sommelier plus vintner. As one of Canada`s first importers of specialty coffees, he has shaped the industry as well as shed light on little-known topics. His expertise on the topic of coffee has garnered national media attention. In addition to his business operations, he has served as Chairman of the Coffee Association of Canada.

Reunion Island is a supplier of organic fair trade coffee to many of the finest cafés and restaurants throughout major metropolitan areas in Canada and the United States.

We are proud to carry Reunion Island's organic fair trade coffee products. We recommend you try their Colombia Las Hermosas blend which we have available in coffee pods, whole beanor ground coffee.Fathzer / Flickr

Image Credit:

Shade-grown coffee bushes in the cloud forest near Copan, Hondorus (Photo Credit: Adal-Hondorus)

Coffee: that hot, pick-me-up cup has evolved from a simple beverage to a complex commodity that is second only to petroleum in many western countries. And the market shows no signs of slowing. Gourmet organic coffee was once the domain of specialty retailers but now is available at Burger King, McDonald’s, 711 and other convenience chains.

While seniors have dominated the market, Generation Y is the fastest-growing segment of coffee drinkers.

What’s the newest trend dominating North American coffee consumption? Shade-grown coffee.

As the name suggests, shade-grown coffee doesn’t ripen in full sunlight but in shady soil under an umbrella of overhead foliage where the beans mature slowly. The slow ripening process leads to a gradual accumulation of sugar which adds to a more complex and enjoyable flavor.

To the coffee bean, “terroir” impacts taste. Like wine grapes, beans reflect the soil and climate where they are grown.

But the benefits of shade-grown coffee are not only beneficial to the taste buds but to the environment too. The umbrella effect of surrounding vegetation keeps the soil moist and rich in nutrients and the oxygen filtered. Leaf litter is a natural fertilizer as well as a soil covering which traps moisture. Local bird populations provided insect control.

Compared to full-sun (unshaded monoculture) coffee farming, shade-grown coffee has been chemical free because the environment provided optimal growing conditions and limited pests.

In the early 70s, to increase crop production, new varieties of coffee plants were introduced – variates that thrived in direct sunlight. Consequently, coffee farmers cut shade trees and began a chemical-intensive form of coffee farming which also resulted in a 20% decline in bird populations.

In 1996, an environmental movement concerned about dwindling bird populations sparked an interest in and return to shade-grown coffee production to curb deforestation, migration of local wildlife, and groundwater pollution.

What are some considerations to look for when buying shade-grown coffee? There isn’t a single grade of shade-grown coffee. To understand the differences, here are some key words and concepts:

Rustic shade-grown coffee – rusticano – is more forest than farm. It refers to coffee grown in forests where the shade cover ranges from 70 to 100%, and the native vegetation is intact and diverse.

Traditional polyculture shade-grown coffee - policultura tradicional – typically involves more diverse crop production, has slightly less shade cover (60 to 90%), and the vegetation includes a blend of native trees and trees planted for harvest, fuel wood or medicinal uses. This type of coffee farming enables growers to benefit by harvesting more than coffee alone.

Commercial polyculture shade-grown coffee - policultura comercial - involves less shade (the shade cover is from 30 to 60%) and fewer native trees to make room for coffee plants. Fertilizers and pesticides can be used to control soil quality and increase production.

Reduced shade or specialized shade shade-grown coffee - sombra especializada - is the least shady (only 10 to 30%), and uses a single canopy of vegetation. Of all the grades of shade-grown coffee, it is the least bio-diverse.

What to look for on the label, brochure or web site? In addition to “shade-grown”, ensure that the growing technique involves no pesticides or herbicides. Country of origin can also provide clues. Shade-grown coffee is predominantly found in Latin American countries ranging from southern Mexico to Guatemala. Ethiopia, New Guinea, Sumatra and Timor are also adopting shade-grown coffee farming.

While shade-grown coffee is costlier than other organic labels, it leads to fewer toxins in your cup of java and less harm to ecosystems and the environment.