Specialty coffee · Worth knowing

Specialty coffee continues its mainstream expansion in the U.S., with 47-48% of American adults drinking specialty coffee on any given day, and among ages 25-39 that figure reaches 69%. Espresso-based drinks have grown from 40% of weekly consumption in 2022 to 47% in 2026, while cold coffee drinks now represent 21% of daily coffee consumption compared to 16% in 2022. Among specialty coffee drinkers, flavor profiles significantly influence purchase decisions, with consumers gravitating toward chocolate, caramel, vanilla, nuts and fruit notes that develop naturally based on origin, variety, processing and roasting methods.

The global Single-Origin Coffee Market is projected to grow at a CAGR of 8.1% through 2033, driven by expanding consumer interest in origin-specific specialty coffees. Recent market developments highlight growing retail distribution and B2B expansion: Klatch Coffee featured Sumatra Mutu Batak in its Single Origin Club, Oval Coffee Roasters launched specialty products across Midwest retailers, and Suma Organics expanded its Peruvian single-origin coffee into foodservice and workplace channels. In Japan, specialty coffee roasters are gaining direct access to origins like Kenya and Brazilian coffees through subscription programs, and minamo became the sole Japanese distributor for Thailand's Yosniyom Coffee Farm crop. Recent industry consolidation includes Cafento's acquisition of McCabe's Coffee, an Irish specialty roaster supplying over 450 independent cafés, and Keurig Dr Pepper's acquisition of a majority stake in JDE Peet's, signaling consolidation among major coffee players.

This Indonesia Tuang Coffee from Fortin demonstrates an advanced specialty coffee processing technique: dark room fermentation with anaerobic conditions. After harvest, cherries are fermented in controlled darkness away from direct light and heat, then dried slowly over six to eight weeks before hulling and sorting. This methodical approach produces the coffee's distinctive profile of cranberry brightness, stewed fruit, and grapefruit lift while maintaining structure and complexity. Tuang Coffee, operating since 2014 in Flores' Manggarai region, works directly with local growers using organic soil practices and careful farm management to develop coffees with fruit-forward character. Fortin roasts small batches fresh to order, focusing on precision roasting techniques designed to maximize the bean's inherent flavor complexity rather than mask it with darker roasts.