STiR coffee and tea magazine

STiR coffee and tea 17 Limay and San Juan Rio Coco. "This was a great opportunity to see the positive impact of reforestation in action. The technology being used here is incredible," said José Fernando Reyes of Cooperativa Norandino, an associa- tion of small-scale coffee producers in northern Peru. "We need to be thinking about how we can work together to create a collective platform and extend these services." The training focused on what has been learned during the 10-year reforesta- tion work supported by the local Taking Root team and facilitated peer-to-peer learning about reforestation between coffee-producer cooperative representa- tives from Mexico, Guatemala, Hondu- ras, Nicaragua, and Peru, as well as from Coop Coffees roaster and importer staff and supporting organizations. Research indicates that by 2050 climate change may reduce by half production lands currently suitable for growing arabica. Farmers typically rely on coffee as their sole source of family income, Grow Ahead said in a statement. "In order to ensure a food secure future, it's critical to increase the resilience of farmers whose livelihoods are threatened by climate uncertainties," said Grow Ahead director Ryan Zinn. "Grow Ahead's mission is to support small-scale farmers as they) address the challenge of climate change in their communities through crowdfunding for grassroots solutions. Farmer-to-farmer trainings are one of the most effective methods to do this, facilitating the exchange of practical experiences and best practices." PERU Peru Shatters COE Record Peru, in its first Cup of Excellence, set a record for an overall price per pound during the most recent auction. In all, 19 lots were sold at an average $21.13 per pound. The top lot, sold for $100.10/$100.09, went to Times Club (Japan) and Maruyama, Campos (Australia), TOA (Japan), and Sarutahiko (Japan), respectively, according to the Alliance for Coffee Excellence. "It has been a great achievement and I hope that all the people who grow coffee will work hard to participate in this great international auction that really values our work as producers," said Juan Heredia, owner of the organic certified #1 lot. This auction was the first Cup of Excellence sale in which the top two lots were certified organic, the alliance said. UGANDA Uganda Can Export to Sudan Uganda is prepared to begin exporting coffee to Sudan after complying with that country's new consumer protection standards. Sudan instituted new rules in 2015 and gave Uganda an extended grace period to reach compliance. After talks and inspections along the coffee supply chain, Sudanese officials gave Ugandan exporters the green light in November, according to the news website Allafrica.com. "Since our meeting earlier this year, a lot of changes have been done to comply with the Sudan new standards and we are ready," said Edmund Kananura Kyerere, director of quality and regulatory services at the Uganda Coffee Development (UCDA). Uganda's coffee exports stand at 4.6 million kilos as of September, according to UCDA records reported by Allafrica. com. About 20% of exports are expected to go to Sudan. US Protestors Push Recyclables Stand Earth (stand.earth) a Bellingham- Wash., environmental group organized a five-day protest against Starbucks over a 2008 promise to switch to recyclable cups. "Nine years ago, Starbucks made a promise to give us a 100% recyclable cup. But to this day, they've left us with nothing but broken promises," said Jim Ace, corporate campaigner and lead organizer of the protest. Ace, in a prepared release, writes that "Starbucks' own leadership has said their unrecyclable cup is their biggest environmental liability. So why does Starbucks continue to kill more than a million trees each year to make their paper cup — just so customers can use it once and throw it away?" Nestlé USA Acquires Chameleon Nestlé USA made its second acquisition in two months when the food giant purchased control of Chameleon Cold-Brew. Texas-based Chameleon is the largest producer of organic cold brew and one of the top three refriger- ated cold brew brands in the United States, Nestlé said in a statement. The company's portfolio includes multi-serve concentrates and single-serve products, two segments that make up 18% of the $2.5 billion in-home coffee category. Nestle purchased majority control of Oakland, Calif.-based Blue Bottle Coffee in September. Chameleon's products are available in ready-to-drink cold-brew, cold-brew concentrate, kegs, cold brew kits and whole bean coffee. Retailers carrying these products include Whole Foods, Target, Safeway, Albertson's and Bed, Bath and Beyond, and others. "We believe the Chameleon brand is perfectly positioned to support Nestlé's strategy for coffee, which is to have a variety of offerings in terms of format, taste and price points," said Paul Grimwood, chairman and c.e.o. of Nestlé USA. "We believe this relationship will benefit both of us as we expand our access to the emerging cold brew category while helping Chameleon grow so that more people can enjoy its delicious, premium crafted coffee." Princi Bakery Joins Starbucks Starbucks opened its first Princi bakery and café location at the Starbucks Reserve Roastery on Nov. 7 in Seattle, introducing freshly baked Italian recipes to the first of its reserve roasteries around the world. The bakeries extend Rocco Princi's brand beyond Milan and London where Princi has enjoyed success, according to a Starbucks. The line is scheduled be added to the Shanghai roastery in December and Starbucks' new Milan roastery in late 2018. Additional locations will arrive in New York, Tokyo and Chicago later. "Rocco Princi is an artisan who, at an early age, discovered a love of bread making and through determination as well as an obsession for finding the perfect ingredients, has created an Italian food experience that I think is unparal- leled," said Howard Schultz, Starbucks' executive chairman. "His passion for authentic food and respect for Milanese culture come through in everything he does, and I think our customers are going to fall in love with Princi." The Seattle location is designed with ovens as the centerpiece, creating a bakery theater that keeps with the

• Cover