The European market potential for speciality coffee

The European specialty coffee market is large and continues to grow, with Germany and the UK representing the biggest markets. Beyond increases in volume, the sector is evolving as demand rises and new varieties and innovative post-harvest-processed coffees flood the market. At the same time, rising prices are forcing different decision‑making across the value chain, while sustainability claims within the specialty coffee segment are coming under increasing pressure.

1. Product description: speciality coffee

The global coffee trade recognises two main markets for coffee beans: the commodity market and the specialty market. The commodity market provides large quantities of coffee and follows the international C-market price. The specialty market remains a smaller segment that offers higher prices for exporters, producing lower volumes with higher-quality coffee beans.

Specialty coffee is usually made from Arabica beans. These beans are more flavourful, aromatic, and smoother than Robusta beans. Among the well-known varieties in the specialty segment are Typica and Bourbon. For more information on the different varieties, see the World Research Coffee catalog.

Robusta beans have traditionally been absent from the specialty segment due to their bitter taste and high caffeine content. For this reason, their availability in the specialty market is limited. High-quality Robusta coffee is often called Fine Robusta and is a growing niche.

The Specialty Coffee Association (SCA) sets the most accepted definition for specialty coffee. Since 2023, the SCA defines specialty coffee as 'a coffee or coffee experience that is recognised for its distinctive attributes, resulting in a significantly higher value within the marketplace'.

The valuation of specialty coffee is done via the Coffee Value Assessment (CVA), which gathers four types of information:

• Physical bean quality;
• Sensory/descriptive traits (aroma, flavour, body, acidity, aftertaste);
• How people like the coffee (affective);
• External factors (variety, processing, origin, sustainability).

SCA's value assessment will include dedicated Robusta descriptors from 2026.

The definition of specialty coffee and its grading process have changed in recent years

The current definition replaces the older definition, which had been in use since 2004. According to the previous definition, specialty coffee was coffee with a cupping score of 80 points or more on a 0-100 scale. Although the old definition has been replaced, many organisations still work with the old definition. This means that your buyers may ask you for a cupping score while referring to the outdated definition.

Even though Coffee Quality Institute (CQI) has set the standards for the sector, the term 'specialty coffee' is not protected. Some organisations may sell coffee as specialty coffee even when it has not been valued as such.

Historically, CQI set the standards for the grading process. When coffee is 'Q-graded', it means it has gone through a special grading system. The grading system also provides information about the coffee's flavour profile. This can be shared with the coffee farmer and potential buyers. 

In 2025, SCA took over the Q Grader programme from CQI through a 10‑year licensing agreement. As of 1 October 2025, the CVA‑based Evolved Q Grader became the sole pathway to Q certification, bringing CQI's 20‑year stewardship to a close.

Figure 1: Coffee graders cupping coffee

Source: Ethos Agriculture, 2023

Sustainability and traceability are major attributes of specialty coffee

Specialty coffee is often associated with sustainability. The mission of the SCA includes working towards a more sustainable coffee sector. However, the specialty coffee sector is struggling to distinguish itself with sustainability. The main reason is that, although specialty coffee is sold for a higher price, this does not always benefit the producer. Specialty coffee is often sold for a lower Free-on-Board to retail ratio than conventional coffee. This indicates that most value is added by roasters and retailers. Third, many specialty coffee consumers are just interested in quality, not sustainability.

The origin of the coffee is very important in the specialty segment. Buyers and consumers are paying more attention to the origin of coffee. Indicators of the origin include altitude and climate. This influences the coffee's flavour and aroma. These characteristics can diversify producers, making the coffee exclusive for consumers.

The type of origin can also differ. Traders and roasters distinguish between single-origin and singe farm or estate.

• Single-origin. Single-origin specialty coffee is coffee that comes from a particular region or country. It is associated with uniqueness and quality. Single-origin coffees include Blue Mountain, Hawaii Kona and Kenya AA (Kenya).
• Single farm or estate. Coffee produced from a particular farm is called single farm or single estate. These coffees have detailed information about harvesting and the farm's history. Examples are Nicaraguan Reserva El Jaguar and Panamanian Hacienda La Esmeralda.

Many consumers of specialty coffee value clarity about the origin, because this relates the product to the farmer. In the specialty coffee sector, the farmer's story is often an important aspect of the product. It provides the sentiment of a connection between farmer and consumer. 

Specialty coffee is often traded in low volumes

In the specialty coffee sector, trade volumes are usually lower. The speciality coffee market has led to an increase in micro and nano lots. These lots sometimes produce extremely high-quality coffee beans for a much higher price. Micro lots usually consist of 10–75 60-kg bags. Nano lots are even smaller, consisting of 5 or fewer 60-kg bags of coffee. Micro- and nano-lot sales are usually not the farmer's main income. However, it can contribute to your income. Sometimes premium prices are paid for these micro- and nano-lots. This can also be used as a marketing tool, to prove the quality of the product to new customers.

Specialty coffee and the importance of processing methods

Next to origin, post-harvest processing is also becoming more important in the specialty coffee sector. The traditional methods, the washed process, the natural process and the honey process are most common. Next to these traditional methods, experimental methods are used more and more often, such as anaerobic fermentation and carbonic maceration.

Harmonised system (HS) codes are used to classify products. This also assesses international trade statistics, such as imports and exports. This study focuses on green coffee beans under HS codes 090111 (coffee, not roasted, not decaffeinated) and 090112 (coffee, not roasted, decaffeinated). The available data does not distinguish between conventional and speciality coffees.

2. What makes Europe an interesting market for specialty coffee?

Europe and North America are the main specialty coffee markets, but interest in other regions like Asia, the Middle East and South America is rising. This puts pressure on the specialty coffee market and boosts prices. While the specialty market is growing in Europe as a whole, certain markets like Spain, or target groups such as generation Z, are growing faster than others.

European consumers' interest in speciality coffee is steadily growing

There are no official numbers on the size of the European specialty coffee market. This is because definitions vary: not all coffee is graded according to the same definition and protocol, and uniform registration is lacking.

According to specialty coffee traders we spoke to, the European specialty coffee market has been steadily growing, in both volume and value. Many European countries have seen an increase in small independent specialty coffee roasters, shops and cafés. Next to that, mainstream coffee retailers are expanding their offer to include specialty coffee. The COVID-19 pandemic accelerated the at-home specialty market. Online coffee retailers experienced growth during the pandemic, as Europeans sought to replicate the coffee shop experience at home.

The European market for speciality coffee offers opportunities for suppliers offering high-quality coffees. This speciality segment is a niche that commands high quality and high value. Coffee roasters either buy specialty coffee beans from an importer or directly from its origin. This depends on their resources and preferences. A specialty coffee importer handles logistics, ensures quality and omits financial risk. Direct trade with the producer often improves transparency and the buyer-seller relationship.

A positive outlook for demand, while production is under pressure

According to experts, the European specialty coffee market is expected to continue growing in the short term. Some markets are expected to grow faster than others. The main growth is expected in Spain and countries in Eastern Europe. To read how this growth is expected to differ among specialty coffee market segments, such as entry-level, mid-range and high-end, read our study Entering the European market for specialty coffee.

In the long term, demand for specialty coffee is expected to exceed production, especially in the high-end segment. One important reason for this is the growing demand for specialty coffee in the Middle East and Asia. This growing popularity means that more specialty coffee is needed to keep up with what people want, and prices will likely rise.

Another important factor is climate change, which is making it much harder to grow coffee, especially Arabica. Climate change leads to higher temperatures, unpredictable weather, and more pests and diseases. These problems make it more difficult to produce enough coffee, and they also affect the quality of the beans. As a result, coffee is likely to become more expensive, there will be less of it available, and the taste or quality may not be as good as before.

Besides climate change, there is another major supply problem. Fewer young people today want to become coffee farmers. Most coffee farmers are now between 50 and 60 years old. Not enough younger people are willing to take over their farms. This means that as older farmers retire, there may not be enough new farmers to keep producing coffee. If this continues, it could lead to even less coffee being produced in the future, making supply issues worse.

Generation Y and Z in Western Europe are the largest consumer group for specialty coffee

The demand for specialty coffee depends on country and generation. In general, consumers in northwestern Europe have higher spending power. They are also more willing to pay for high-quality and ethical sourcing. However, Eastern European countries are picking up. The specialty coffee market in countries like Poland, Czech Republic and Romania are growing. Also, younger generations, especially generation Y and Z consumers, are willing to pay more for high quality, sustainably produced coffees.

Generation Y and Z consumers are not only interested in higher-quality coffees, they also have a higher appreciation of cold brews and other ready-to-drink coffees. These drinks normally use lower-quality coffees. The taste of these products is mainly determined by the additives and less by the coffee. However, there are exceptions, where cold-brew coffees are produced with specialty coffee. An example is Austria's 25Grams, which offers specialty coffee cold brews containing only coffee.

3. Which European countries offer the most opportunities for specialty coffee?

Europeans drink specialty coffee more and more often. But there are huge differences across the continent: specialty coffee consumption is particularly high in the UK, Scandinavian countries and Germany. These countries have an established coffee culture. France, Spain and Eastern European countries provide a newer and less saturated market in the specialty segment. This section gives insights into the countries with the largest specialty coffee market potential.

The UK: Offering one of the largest specialty coffee markets

The UK is considered to be the largest specialty coffee market in Europe, along with Germany. The country has many companies importing specialty, like Falcon Coffees, Mercanta, Osito Coffee, Covoya, Caravela, Ally Coffee, Royalty Specialty Coffees, Café Direct and Raw Material Coffee. in 2025, together these companies accounted for 11.2% of all international green coffee trades in the UK. Note that the size of specialty coffee shipments are often smaller compared to conventional coffee shipments. However, specialty coffee is often traded by conventional coffee traders too.

The UK has a vibrant specialty coffee culture. Much of this coffee is sold via coffee shops like Monmouth Coffee Company, Origin Coffee, Colonna & Small's and Kiss the Hippo Coffee. The UK also hosts many specialty coffee events, like Manchester Coffee Festival and the London Coffee Festival.

In 2025, the UK imported 165,000 tonnes of green coffee (not just specialty coffee). The UK is Europe's 8th-largest import market.

Germany: Increasing number of small independent specialty roasters

Germany is the largest coffee importer in Europe. In 2025, it traded 34% of green coffee beans directly from producing countries and imported 1.1 million tonnes of green coffee (not just specialty coffee). Germany also has a high consumption level, at around 5.4 kg of coffee per capita per year. Germans are buying more coffee beans for at-home consumption as well. Sales of whole coffee beans have grown substantially and now exceed sales of grounded coffee. Despite inflation, the country's specialty coffee market is growing.

The specialty coffee market is one of the fastest-growing segments in Germany. More German small-scale roasters are entering the market, like Berlin's Supremo Coffee, The Barn and Flying Roasters. Berlin's Five Elephant buys small volumes of high-quality single-origin coffee; they have developed a video about the company that shows you what is important to European small-scale specialty roasters.

Video 1: How to grow a specialty coffee business

Source: Five Elephant, 2023

Some German specialty coffee importers are:

• Rehm & Co (high-quality)
• Touton Specialties Coffee (high-quality)
• GEPA (fair trade)
• Rapunzel (organic and fair trade)
• El Puente (fair trade) 
• Slokoffie (organic sustainable coffee)

Scandinavia: Famous for its specialty coffee

Scandinavians have a strong preference for specialty coffee. They value high-quality and distinctive flavours. The influence of innovative Scandinavian roasters on the global specialty coffee scene is significant. Scandinavian roasters were pioneers in working with very light-roasted coffee. The SCA originates from Norway.

The love for specialty coffee is particularly prominent in Sweden. According to many Swedes, light roasting is the preferred method. It optimally brings out the unique aromas and flavours of coffee. This contributes to the growth of small new coffee roasters in Sweden.

A large share of Scandinavian specialty coffee is roasted by small and micro roasters that cater to niche markets. They follow the principles of direct trade, transparency and high-quality products. One specialty coffee roaster is Volca Coffee from Sweden; it sources specialty coffee from various countries in Latin America and Africa.

Growing demand for specialty coffee is partly due to consumers' increasing interest in coffee preparation methods and how and where coffee is grown. This growing interest provides opportunities for exporters of high-quality coffees. This means that suppliers should know who produces their coffee and how it is produced.

Despite the relatively large share of specialty coffee, the Nordics remain small markets in terms of volume. In 2025, Sweden, Norway and Denmark imported 89 thousand, 33 thousand and 21 thousand tonnes of green coffee, respectively. Still, the combination of high quality standards, a strong coffee culture and sustainable values makes Scandinavia globally famous as a specialty coffee region. Among their specialty coffee importers are Collaborative Coffee Source and Nordic Approach (Norway), which sell high-quality green coffee to roasters worldwide. 

The French speciality coffee market: Taking off

The share of specialty coffees in France has seen steady increases, from 1–2% of the French coffee market in 2017 to about 4% in 2020. According to multiple experts, it is now estimated at 5-6% of the total market. Although they are still a niche market, specialty coffees have great potential for growth. This potential is especially strong when reflecting the country's well-established wine sector, with attention to elements such as origin, 'terroir', production and preparation methods. They expect this speciality coffee market to continue growing.

Small specialty coffee roasters, coffee enthusiasts and coffee festivals (like Le Paris Café Festival and the Paris Coffee Show) play important roles in promoting specialty coffees and in expanding this segment in France.

Some specialty coffee roasters in France: 

• GRAMGRAM Café
• Kawa Coffee
• Loutsa

The Eastern European specialty coffee market: Consistently growing

The Eastern European market for speciality coffee is smaller than the northwestern markets, yet interest in specialty coffee is gaining ground. This is especially the case in Romania, where the coffee market is expected to grow by 5% each year until 2028. One of their most popular chains, 5 to go, reached 650 outlets in 2024, up from only 150 outlets in 2021. This showcases the expected growth of the Romanian coffee market. The country hosts a coffee festival in Bucharest.

Coffee consumption and number of coffee outlets is growing in other Eastern European countries as well. The number of coffee shops in Hungary reached 1218 cafés in 2023 and is expecting a yearly growth rate of 4.2% until 2027. For the Czech market, a yearly growth rate of 2.4% until 2028 is expected. Czechia is also home to the Coffee Embassy in Prague, with its mission to educate and promote coffee culture in the country.

Specialised independent coffee shops in Eastern Europe include:

• Rebel Bean, Plato Café (Czech Republic)
• Black Sheep, The Goat Herder (Hungary)
• JAVA Coffee Roasters (Poland)

Eastern European countries also organise coffee festivals:

• Warsaw Coffee Festival (Poland) 
• Tallinn Coffee Festival (Estonia)

The Spanish specialty coffee market: Booming in large cities

The Spanish specialty-coffee culture is booming, especially in the large cities of Madrid and Barcelona. Main importers of green specialty coffee include Xorxios and MareTerra Coffee. Spanish specialty roasters also receive their specialty coffee through internationally operating importers not located in Spain like Trabocca, Nordic Approach and Sucafina.

Based on expert interviews, Madrid and Barcelona have the most active markets for specialty coffee. Barcelona has more roasters and Madrid hosts more cafés. For a few years, Valencia and many cities in Andalusia and Galicia have also been embracing the speciality-coffee trend, with roasters like 80plus Specialty coffee, Boconó Specialty Coffee Roasters and Three marks. Many more are listed on the Coffee Insurrection website.

In Spain, drinking coffee is a social phenomenon. Partly because of this, the country hosts many coffee events, including:

• Coffee Fest: An international coffee festival focusing on the broader coffee community, hosted in Madrid.
• Valencia is Coffee Festival: A festival to bring producers, roasters, baristas and international brands together, first hosted in 2024.

4. Which trends offer opportunities or pose threats in the European specialty coffee market?

The specialty coffee market is changing. To start, the specialty coffee sustainability claim faces increasing pressure. Second, market dynamics such as increasing prices affect trading behaviour. Third, large companies in and out of the coffee sector try to profit from the successes of specialty coffee through mergers and acquisitions. Trends 4 and 5 play into product diversification and describe the increasing demand for new varieties and post-harvest processing.

The growing demand for specialty coffee is only partly improving sustainable trade

Specialty coffee is often linked to sustainability. Transparency and sustainability play a central role in its marketing. For example, many specialty coffee sellers highlight:

• That they pay higher prices;
• How the producer benefits from the trade, including a personal story;
• That the trade is more transparent and direct.

The narrative that specialty coffee is more sustainable is partly true. Transparency in the specialty market is generally higher than in the commodity market. Specialty coffee more often comes from a clearly defined origin, making its source easier to trace. Prices paid are also higher than for conventional coffee. The Specialty Coffee Transaction Guide provides further insight into this. Many people working in the European specialty sector are drawn to it because they want to make the market fairer. This makes it more likely that relationships with importers in the specialty sector will be stronger and more cooperative.

At the same time, it is a myth that specialty coffee is always fairer. In many cases, the price exporters receive at shipment (FOB price) is low compared to the retail price of roasted coffee. For specialty coffee, this share is often smaller than for conventional coffee. This is especially true in the lower specialty segment. Here, the FOB-to-retail ratio is around 10%, compared to 23.5% for conventional coffee. This suggests that specialty producers may actually earn less than conventional producers. It also shows that most of the value in the specialty segment goes to roasters and retailers.

Lower-grade specialty coffee (cupping scores 80–83) is often purchased by large trading companies. For producers, this makes strategic choices essential. Specialty coffee can generate higher prices, but it is not always clear whether this offsets the higher production costs. Producers in the higher specialty segment generally earn more.

Specialty coffee also faces competition on sustainability from the commodity market. According to the Global Coffee Platform's Sustainable Coffee Purchases Report 2023, 73% of the coffee purchased by its members – including many of the world's largest coffee companies – is sourced sustainably. This does not mean that all conventional coffee is truly sustainable. Under the Global Coffee Platform, 'sustainable sourcing' means meeting the minimum requirements of the Equivalence Mechanism.

Even so, this puts pressure on the sustainability claims of the specialty sector. It raises the question of whether specialty producers, especially in the lower segment, actually earn more. As a result, the sector's sustainability narrative is being challenged more and more.

For producers, the practical question is straightforward: Do the higher costs of producing specialty coffee really pay off? In recent years, many specialty producers have chosen to downgrade their coffee to conventional grades because the extra costs were no longer viable. On the other hand, lower-grade specialty coffee can serve as a stepping stone towards producing high-end specialty coffee (cupping scores 89 and above).

Market dynamics shift in the specialty coffee market

The specialty coffee market has been changing rapidly in recent years. There are several factors that contribute to this. First, coffee prices have risen sharply. While price differences are always part of the market, overall prices are now much higher than before. This is mainly due to higher production and transport costs, growing demand and climate change, which limits supply. Prices will likely continue to fluctuate, but expectations are that they will remain relatively high for the foreseeable future.

Figure 2: Price development of Other Mild Arabica, since 1992

Source: FRED, 2026

Another major disruptive factor is the trade tariffs imposed by the United States. These tariffs change quickly, differ between countries, and are hard to predict. As a result, trade flows that were stable for many years are now being disrupted. This also affects the availability of specialty coffee for the European market.

These disruptions are felt most strongly in the lower end of the specialty segment (with cupping scores 80–83). This segment is more closely linked to the C price, which applies to the conventional market. The top end of the specialty market is less affected, though prices in this segment have also increased significantly.

How this changes trade in the specialty coffee market

These developments affect the specialty green coffee trade in several ways. First, they shift power towards sellers. Coffee, especially in the high-end specialty segment, is scarce. This allows sellers to ask higher prices and negotiate better terms. Exporters can also make more strategic choices, focusing on better long-term partnerships or selling transactionally to the buyer offering the highest price. It has also become more common for sellers to default on existing contracts in order to sell their coffee at a higher price elsewhere. In many cases, though financially attractive, this trend is eroding trust in some trading relationships.

Although negotiation power has partly shifted to sellers, not all producers profit. Production costs have also risen significantly. Second, market access differs between regions. Third, although many European traders struggle, other companies have seized opportunities to turn these market shifts into their advantage. Large roasters like JDE Peet's and Lavazza reported strong profits in 2025.

Also, price volatility encourages risk-averse behaviour. One way to deal with risk is to lower inventory levels, since it is unclear what a lot of coffee will be worth in a few months. Some importers choose to buy more coffee when it is physically available, rather than through futures contracts. Often, this coffee is purchased when a contract with a roaster is signed, allowing the importer to avoid price risk.

Finally, these developments put pressure on trading relationships. Some long-standing partnerships end due to strategic or purely transactional decisions. At the same time, other partners grow closer. To benefit from higher prices, exporters need liquidity to hold coffee until the right moment.

To profit from higher prices, it is important to remain flexible. This requires access to funding or high liquidity to sell at the right moment. It also requires market access, to shorten the value chain. Sorgeba Union is a group of Ethiopian producers that offers its coffee directly to importers through the online marketplace Beyco.

Some specialty coffee importers, like This Side Up, avoid market speculation and price swings by using long-term contracts. They work with farmers directly and agree on stable prices for several years. This gives farmers more security and helps them plan ahead. By building trust and keeping relationships open and transparent, both sides benefit. Farmers can invest in better coffee and care for their land, knowing they will get a fair price. This approach supports sustainability in coffee trade and helps create more stable and fair supply chains.

Mainstream coffee actors engage in the speciality market more and more often

Large trading companies have been expanding their speciality coffee portfolio for years. For example, InterAmerican Coffee (owned by Neumann Kaffee Gruppe) was the first to set up a division dedicated to sourcing speciality coffees. Other large coffee companies followed and also set up divisions for specialty coffee, to capture opportunities in this market. While large markets such as the US and Europe hardly grow in total volume, demand for higher quality coffee grows. Some companies entering the specialty market are:

• Olam, with Covoya Specialty Coffee (previously Olam Specialty Coffee)
• Volcafe, with Volcafe Specialty

Mainstream coffee companies sometimes collaborate with small, specialised roasters and traders to enter the market. For example, in 2023 the German Neumann Kaffee Gruppe announced a majority share in the Nordic Approach Group. But also non-coffee companies take over specialty coffee brands to expand their business: in 2023 too, La Colombe was taken over by Chobani, an American food company.

Mainstream companies adopt common specialty coffee terms to attract customers. They use terms like single origin and premium quality to appeal to customers. Due to reducing inflation and expected decreasing interest rates, mergers and acquisitions may increase in the short term.

Growing interest in new species and varieties

The specialty market has seen growing interest in trying out new coffee species and varieties, so exploring different tastes is important. Health concerns are also a major reason for this trend. Some varieties are chosen because they are low in caffeine – Laurina and Aramosa are the lowest in caffeine. The Barn is a specialty coffee roaster offering Laurina, emphasising its low caffeine level.

From the supply side it also makes sense to diversify. New varieties are being developed. The Innovea Global Breeding Network is working on breeding climate-resilient varieties, which can be more resistant to climate change or diseases or result in higher yields. Climate change mostly affects Arabica production. One of the main reasons is that Arabica is less tolerant to high temperatures. To adapt, there is more focus on Robusta varieties. Fine Robusta varieties have also found their way into the specialty segment.

Sector-wide efforts are underway to improve production and reach Fine Robusta quality. In Ghana, the government and coffee brands have started exploring production methods to produce Fine Robusta. In Vietnam, companies like Nguyen Coffee Supply also work on Fine Robusta.

Some coffee shops and roasters already focus on specialty Robusta coffees. Swiss micro-roaster Röstlabor offers single-origin Robusta alongside speciality Arabicas. Black Sheep Coffee in the UK serves single-estate speciality grade Robusta, sourcing from the world's first speciality grade Robusta farm: Kaapi Royale Coffee in India. Another Fine Robusta niche producer that is already exporting is Guinea's Macenta Beans.

The growing interest in Robusta coffees offers opportunities for exporters. Note that although demand for high-quality Robustas is growing, the market is still very small. The focus in the specialty coffee market is and will remain Arabicas.

Experimental fermentation processing techniques are becoming important diversifiers

Experimental techniques are a growing trend within the specialty segment. This way, producers can diversify by bringing out more complex and unique flavours from the coffee. Traditional processing methods include dry processing, wet processing and honey processing. An example of experimental processing is prolonging fermentation.

The main experimental fermented coffee techniques are aerobic and anaerobic fermentation. In aerobic fermentation oxygen is included, in anaerobic oxygen is eliminated. An example of anaerobic fermented coffee is the San Antonio Anaerobic Natural from El Salvador. Other experimental fermentation techniques include carbonic maceration, lactic fermentation and double fermentation. Stockholm Coffee Roasters is one Swedish roaster selling double fermented coffee. Other companies offering these experimental fermentation techniques are:

• Ethiopian Jabanto coffee (carbonic maceration coffee)
• La Loma Colombia (double-fermented coffee)

Coffee buyers looking to diversify may be interested in these new fermentation techniques. Some traditional buyers disagree with experimenting with fermentation processes. They believe it takes away from the innate characteristics of coffee.

This discussion is particularly relevant for co‑fermented coffee. In this process, additional ingredients like mango, orange, peach and other fruits are added to the coffee during fermentation. Co‑fermented coffees have seen a sharp rise in demand in Europe and other parts of the world. While they represent an exciting and innovative niche, they are difficult to produce. Successful production requires a highly controlled process and skilled staff to ensure consistency and repeatability. Besides this, the market carries significant risk, as this trend may fade as quickly as it emerged. Coffee Friend is an online supplier of many different co-fermented coffees.

Figure 3: Drying processing of coffee

Source: Ethos Agriculture, 2023

Molgo Research and Ethos Agriculture carried out this study on behalf of CBI.

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