Tag Archives: CoffeeEducation

Why Do Some Starbucks® Packaged Beans Say “Nestlé”?

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In 2018, Starbucks and Nestlé formed a long-term “Global Coffee Alliance” that lets Nestlé market, sell, and distribute Starbucks-branded at-home coffees (and many foodservice items) around the world. That’s why your grocery-store bag can read “Distributed by Nestlé.” It doesn’t mean Nestlé owns Starbucks, and it doesn’t change what you get in a Starbucks café. 

The 2018 Deal (in plain English)

Back in May 2018, Starbucks and Nestlé announced a sweeping partnership designed to get Starbucks coffee onto more kitchen counters globally. Nestlé paid $7.15 billion for the perpetual rights to market, sell, and distribute Starbucks-branded consumer packaged goods (think whole bean, ground, instant) and many foodservice items outside Starbucks coffee shops. In other words, Nestlé handles the grocery aisle and a lot of away-from-home placements; Starbucks keeps running its cafés. 

What Products Does Nestlé Handle?

Since the alliance kicked off, Nestlé has rolled out a broad Starbucks at-home lineup: whole bean and ground coffee, premium instant, Nespresso and Nescafé Dolce Gusto capsules, K-Cup pods, and even Starbucks creamers in many markets. If you’ve seen a Starbucks bag or pod on a supermarket shelf, there’s a good chance Nestlé put it there under license. 

What’s Not Included?

Two important carve-outs:

  1. Starbucks cafés: Drinks made in Starbucks stores aren’t part of the Nestlé deal. Those still belong to Starbucks. 
  2. Ready-to-Drink (RTD) in North America: Those bottled and canned Frappuccinos, Doubleshots, iced coffees, etc., are produced and distributed by the North American Coffee Partnership, a longstanding joint venture between Starbucks and PepsiCo (dating to 1994). That relationship continues today. 

Globally, Starbucks and Nestlé later expanded their collaboration to bring Starbucks-branded RTD beverages to Southeast Asia, Oceania, and Latin America—but that’s separate from the PepsiCo partnership in North America. 

So… Who Roasts the Beans?

The alliance is primarily about rights and distribution. Production can vary by product and region, but the key point for shoppers is that the brand standards, sourcing philosophies, and recipes are governed by Starbucks while Nestlé manages the retail reach. Practically, that’s why the bag in your cart might say “Starbucks®” on the front and “Distributed by Nestlé” on the back. 

A Quick Timeline

  • May 2018 — Starbucks and Nestlé announce the Global Coffee Alliance. 
  • Aug 2018 — Deal closes; Nestlé obtains perpetual global rights (outside Starbucks stores) for Starbucks consumer packaged goods and many foodservice products. 
  • 2019–2023 — Rapid rollout of Starbucks at-home products worldwide (beans, pods, instant, creamers). 
  • 2021 — Starbucks and Nestlé extend collaboration to RTD beverages in parts of Asia-Pac and Latin America. 
  • 2022 — Starbucks sells the Seattle’s Best Coffee brand to Nestlé, further aligning portfolios (separate from Starbucks cafés). 

How to Read the Label (and What It Means for Taste)

When you see “Distributed by Nestlé USA” (or a local Nestlé affiliate) on a Starbucks bag:

  • It reflects who gets the product into retail channels, not who “owns” Starbucks. Starbucks remains an independent company. 
  • It applies primarily to at-home products (whole bean, ground, capsules, instant, creamers). Your café latte still comes from Starbucks baristas, not Nestlé. 
  • Flavor profiles, blends, and sourcing ethics follow Starbucks’ brand standards; the alliance was built to scale distribution without reinventing the coffee fans already know. 

FAQs

Does this mean Nestlé owns Starbucks?No. It’s a licensing and distribution arrangement. Nestlé bought rights, not the company. 

Why did Starbucks do this?To rapidly expand Starbucks-branded coffee in grocery and foodservice channels worldwide while focusing on its café business and growth strategy. 

What changed for consumers?More Starbucks-branded choices at home (beans, pods, instant, creamers), often in more countries, plus some Starbucks RTD options in markets outside North America through the Nestlé collaboration. 

What about Seattle’s Best Coffee?In 2022, Starbucks sold the Seattle’s Best Coffee brand to Nestlé, so that brand is now part of Nestlé’s portfolio. 

Please note that if you purchase from clicking on the link, some will result in my getting a tiny bit of that sale to help keep this site going. If you enjoy my work, perhaps you would consider donating to my daily cup of coffee, thank you.

Single-Origin Coffee: A Journey of Flavor, Transparency, and Sustainability

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Single-origin coffee has evolved from a niche preference into a flourishing global phenomenon, captivating coffee enthusiasts everywhere. Today, savoring coffee goes beyond the beverage itself—it’s about embracing the stories behind each cup, from the region where it grows to the dedicated hands that nurture every bean.

The single-origin coffee market is experiencing impressive growth. Valued at approximately $14.82 billion in 2025, it’s projected to soar to $23.19 billion by 2034, marking a compound annual growth rate of 5.10%. In the U.S., the market stood at $3.38 billion in 2024, with expectations to reach $5.69 billion by 2034, growing steadily at 5.34% annually. This surge reflects a growing consumer appetite for distinctive flavors, along with heightened demands for transparency and traceability.

At its heart, single-origin coffee focuses on the precise location of cultivation, from broader regions and countries down to individual estates or specific coffee varietals. Among these, micro lots stand out by offering extraordinary precision. Typically sourced from a small, clearly defined section of a farm, micro lots score between 87 and 89 points on the Specialty Coffee Association (SCA) scale. They empower producers to highlight their best beans, command higher prices, and build lasting partnerships with discerning buyers.

At the peak of exclusivity lie nano lots, consisting of merely one or two 60-kilo bags of coffee, each scoring above 90 points on the SCA scale. These coffees epitomize ultimate traceability, showcasing distinct characteristics influenced by unique soil conditions, sunlight exposure, and precise rainfall patterns—factors integral to achieving exceptional coffee quality.

The traceability revolution of single-origin coffee provides detailed insights into cultivation and processing methods. Consumers learn specifics about elevation, coffee varietals, and processing techniques, enriching their coffee experience. Unlike blends, single-origin coffees clearly articulate their origins, meeting contemporary demands for accountability and authenticity.

Sustainability is deeply woven into this movement. As more consumers actively seek fair trade and organic certifications, protecting the environmental, social, and economic vitality of coffee-growing communities has become paramount. The Specialty Coffee Association notes that 65% of consumers now favor brands with environmentally responsible practices, encouraging coffee shops to actively educate their customers about coffee origins and the communities behind each brew.

Recent insights from the Specialty Coffee Transaction Guide reveal a significant trend: small-lot coffee contracts (less than 1,000 pounds) rose from 19% in 2016 to 25% in 2023. This underscores the increasing fascination with exclusive, highly traceable coffees. As prices rise, coffee drinking transitions from a daily routine to an engaging hobby filled with exploration and storytelling, where enthusiasts eagerly discuss details such as altitude, varietal, and processing methods.

Looking ahead, innovation in coffee processing and varietals is thriving. Producers now explore advanced techniques like anaerobic fermentation and cultivate unique hybrids such as Geisha. Exotic tasting notes—once niche—like hibiscus, jasmine, and tropical fruits are captivating a broader audience, marking a new chapter in coffee’s flavorful journey.

Single-origin coffee isn’t merely a passing trend—it’s a vibrant movement rooted in community, transparency, and the pursuit of unparalleled flavors. As the coffee landscape continues to evolve, single-origin offerings promise to enrich our daily cups with deeper stories of creativity, sustainability, and the committed individuals who bring exceptional coffee from farm to cup.

Please note that if you purchase from clicking on the link, some will result in my getting a tiny bit of that sale to help keep this site going. If you enjoy my work, perhaps you would consider donating to my daily cup of coffee, thank you.

Fake Coffee Alert! What You Need to Know Before You Buy

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Lately, concerns have been growing over the rise of “fake coffee” in the market, particularly in Brazil, where coffee prices have surged over 50% in just a few months. These counterfeit products are often sold as powdered alternatives to real coffee but contain little to no actual coffee beans. Instead, they are made from coffee waste, vegetable pulp, and artificial coffee flavoring, creating a misleading substitute that can deceive unsuspecting consumers. The Brazilian Coffee Roasters Association (ABIC) has raised alarms, identifying brands that package these products in a way that mimics authentic coffee while quietly labeling them as “coffee-flavored beverages.” In response, the association has asked regulatory agencies to investigate their legality and potential impact on the market.

One of the biggest concerns with fake coffee is its caffeine content—or lack thereof. Since these powders may include coffee peels and leaves, they might contain some caffeine, but in much smaller amounts than real coffee. Some versions have no caffeine at all, relying solely on artificial flavoring. Another key difference is their physical form. These products are never sold as whole beans, only as powder, making it easier for manufacturers to distinguish them from genuine ground coffee while still misleading consumers with packaging that features steaming coffee cups and bold “coffee-like” branding.

For those wanting to avoid fake coffee, there are several ways to spot it. First, always check the label. Authentic coffee will clearly state that it contains “100% coffee,” whether Arabica or Robusta. Fake coffee, on the other hand, often uses vague phrases like “coffee-flavored beverage” or “contains artificial coffee flavor.” Examining the ingredient list is also crucial—if it includes vegetable pulp, coffee peels, soy, corn, or chicory, it’s likely not real coffee. Price can also be a major clue. If a product is significantly cheaper than standard coffee brands, it’s worth taking a closer look. Fake coffee is often marketed as an affordable alternative, but its lower price comes at the cost of quality and authenticity.

Another way to detect fake coffee is by paying attention to texture and aroma. Real coffee grounds have a grainy, slightly oily feel and release a strong, rich scent. Fake coffee powders, however, tend to be finer, drier, and sometimes lack a distinct coffee fragrance. If you suspect a product might be fake, a simple water test can help confirm your suspicions. Mixing a spoonful of it with cold water can reveal its composition—real coffee grounds will float, while many fake coffee powders dissolve quickly due to added starches or fillers.

To ensure you’re drinking only high-quality coffee, it’s best to stick with trusted brands and reputable specialty coffee roasters. When trying new brands, researching them online and checking customer reviews can help you make an informed decision. Avoiding purchases from unregulated marketplaces or unfamiliar sellers is another safeguard against buying counterfeit coffee. With coffee prices fluctuating and new products constantly emerging, staying informed is the best way to protect both your taste buds and your wallet.

Please note that if you purchase from clicking on the link, some will result in my getting a tiny bit of that sale to help keep this site going. If you enjoy my work, perhaps you would consider donating to my daily cup of coffee, thank you.

Coffee Myths Debunked: Stirring the Truth into Your Cup

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Coffee, beloved by many of us for its aroma, flavor, and stimulating properties, is often a subject of numerous myths and misinformation. With its global popularity, it’s not surprising that it becomes a center for various debates regarding its effects on health, caffeine content, and more. From age-old tales of stunted growth to misconceptions about caffeine levels in different roasts, many of these claims lack scientific grounding. Let’s debunk some of these widespread coffee misconceptions that have brewed alongside our favorite cup.

Coffee Dehydrates You: While it’s true that caffeine can have a mild diuretic effect, the amount of water in a cup of coffee tends to make up for this. As a result, drinking moderate amounts of coffee doesn’t dehydrate you under normal circumstances.

Coffee Stunts Your Growth: There is no scientific evidence to support the claim that drinking coffee stunts growth. This myth might have originated from old studies that associated coffee with bone loss, but those findings are outdated and have been debunked.

Espresso Has More Caffeine than Regular Coffee: This is a matter of serving size. While espresso has more caffeine per volume, a typical serving of espresso is much smaller than a serving of regular coffee. Therefore, a cup of drip coffee often contains more total caffeine than a shot of espresso.

Coffee Helps You Sober Up: Coffee might help with the drowsiness associated with alcohol, but it doesn’t help metabolize alcohol faster. Drinking coffee can give the impression of being less drunk, but it doesn’t change the body’s level of intoxication.

Dark Roast Coffee Has More Caffeine: In fact, the roasting process breaks down the caffeine molecule. Thus, dark roast beans, which are roasted longer, actually have slightly less caffeine than light roast beans. However, the difference is quite small and likely won’t significantly affect the caffeine content of your cup.

Decaf Coffee is Caffeine-Free: Decaffeinated coffee still contains small amounts of caffeine. While it’s significantly less than regular coffee, it’s not completely caffeine-free.

Coffee is Bad for Your Health: While it’s true that excessive coffee consumption can have negative effects, moderate coffee intake can actually have several health benefits. It’s rich in antioxidants and has been associated with a lower risk of certain types of cancer, Parkinson’s disease, type 2 diabetes, and liver disease.

Remember, most of these effects depend on various factors including the quantity of coffee consumed, individual tolerance to caffeine, and overall diet and lifestyle. I’m not a doctor, these are just bits of information I found helpful when thinking about things people say about my favorite drink.

Please note that if you purchase from clicking on the link, some will result in my getting a tiny bit of that sale to help keep this site going.

Bean Blending to Maximize You Preferred Coffee Flavor

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When we’re talking about coffee, there are countless factors that can influence the taste of the final product. The type of coffee bean, the region it’s grown in, the process of picking and drying the beans, the roasting process, and finally, the brewing method can all greatly alter the flavor of the coffee.

Let’s start with the types of coffee beans. There are several species of coffee, but the two most common in the commercial coffee industry are Coffea arabica (Arabica) and Coffea canephora (Robusta). Arabica beans tend to have a sweeter, more delicate flavor and lower caffeine content, while Robusta beans have a stronger, more bitter taste with higher caffeine content.

Arabica beans are generally considered to be of higher quality, and they account for about 60-70% of global coffee production. However, they’re also more delicate and require specific growing conditions to thrive. Robusta, on the other hand, is a more resilient plant that can grow at lower altitudes and in varying climate conditions.

Geographic origin is another significant factor. Coffee beans are grown in over 70 countries around the world, primarily in equatorial regions, and the environment in which they’re grown has a significant impact on the flavor profile of the beans. This is due to the influence of factors such as soil type, altitude, rainfall, and temperature, which together create what’s known as the “terroir.”

For example, Ethiopian coffee beans often have a wine-like quality and bright, fruity acidity because of the country’s high elevation and unique heirloom varietals. Beans from Colombia are typically balanced in flavor with a hint of nuttiness, and those from Sumatra in Indonesia are known for their earthy, deep, complex flavors.

When it comes to blending, coffee roasters will mix different types of beans to achieve a specific flavor profile. This often involves combining beans from different regions or of different types. The goal of blending is to create a balanced flavor, combining the strengths of one type of bean with those of another to create a harmonious taste.

For instance, a roaster might blend a coffee with bright acidity and fruity notes from Ethiopia with a full-bodied, chocolatey coffee from Brazil to create a complex blend with a variety of flavors that complement each other. Another reason to blend is to maintain consistency; since coffee crops can vary from year to year, blending allows roasters to ensure a consistent taste profile despite these variations.

However, while blends are popular for their balanced and harmonious flavors, there’s also a significant market for single-origin coffees. These are coffees that come from one specific region, or even a single farm or lot within that region. Single-origin coffees are appreciated for their unique, distinct flavors that reflect their specific terroir. They allow coffee enthusiasts to experience the individual characteristics that a particular area can impart to its coffee.

In the end, whether you prefer a blend or a single-origin coffee will likely come down to your personal taste preferences. Some people enjoy the complex, balanced flavors of a well-crafted blend, while others prefer the unique, distinct flavors of a single-origin coffee. There’s a wide world of coffee to explore out there, so don’t hesitate to try different types and find what you enjoy the most.

Please note that if you purchase from clicking on the link, some will result in my getting a tiny bit of that sale to help keep this site going.