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Sustainability

Matters

Cafeology

Formed in 2003 by Bryan Unkles & Andy McClatchey to address the
requirements of ethically sourced beverages specific to the out of home
markets, the business has grown into one of the largest independently
owned coffee companies in the UK.

The name Cafeology comes from two separate words Cafe and ology
resulting in a ‘coffee branch of knowledge’. All our coffees are grown in
Spanish speaking countries where the word Cafe is the translation from
Coffee. The definition of the wording of ology is ‘a branch of knowledge’.
As coffee is grown on trees, it seemed like a perfectly suited match and
Cafeology was born

Liam recently was at Roberto Mata’s farm
in the Tarrazú region of Costa Rica where
coffee is grown at an altitude of over 1250
metres. He is actively involved in exploring
new ways to both add value to the crop
and secure yield in the face of climate
change. The relationship with grower
Roberto Mata is nothing new, Cafeology
founder Bryan Unkles first visited in 2008,
when Roberto was originally part of the
Coopedota cooperative, and a friendship
and commitment was born.

Coopedota were the first coffee producer
in the world to be awarded carbon neutral
status.

Climate change of course has challenged
Angus McKenzie spoke with Liam Worsley (above) who is Sustainability coffee growing and both research and
Manager at Cafeology and, it’s clear his passion for coffee starts in the innovation are key to developing and
soil and ends in the cup. Having spent a meaningful amount of time on delivering long term sustainable
coffee plantations, his commitment to building a long-term sustainable cultivation.
partnership with the growers is truly hands on.
With increased instances of leaf rust which
Its no surprise really that Cafeology might send their sustainability mortally threatens the plants’ ability to
manager halfway round the world to help support and improve the photosynthesise and unseasonable rainfall MAY/JUNE. 2023 | ISSUE 30
coffee harvest given that their mission statement as a business is to which can cause premature blossoming,
consistently deliver exceptional ethically sourced products selected by premature drying on branches and re-
taste and sourced directly through long term relationships. wetting – the challenges are real.

www.beveragestandardsassociation.co.uk