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Sustainability
The basics Cafeology
What is coffee

In the 1980s, most coffee was sold as
HB, GHB, or SHB according to country

of origin. In the 1990s, coffee was
beginning to be sold according to
regions too (e.g. Tarrazú, Costa Rica,
SHB). Come the 2000s, consumers
want more specialisation in estates.
Micro-lots were introduced in the
2010s.

Now, consumers want more boutique
coffees, separated by all the above
categories as well as by variety and Red and Yellow Catuai varieties in the back of
processing method. Furthermore, a truck, heading to the wet mill for processing

recently, weird and wacky fermentation
methods are the next best thing
available to consumers.

Each innovation becomes increasingly
more specialised to produce a more
unique product than the last. In
essence, this is the evolution of
speciality coffee and, by extension, the
producers/millers/exporters that need
to keep up with demand just as much Liam’s haul of Red Catuai (left) and his

as roasters. mentor’s Yellow Catuai (top - picking out
unripe cherries)

of the largest independently
owned coffee companies in the
UK.

In part 3 Liam will look at the
challenges of coffee farming in
Costa Rica. This will cover
growing & harvesting, along with
Formed in 2003 to address the
requirements of ethically sourced wet & dry milling too. MARCH/APRIL. 2024 | ISSUE 35
beverages specific to the out-of-home Cafeology Limited
markets, the business has grown into one Unit 4 Vantage Park 2
Coborn Avenue, Sheffield
South Yorkshire S9 1DA

liam.worsley@cafeology.com

www.beveragestandardsassociation.co.uk