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Coffee trends for 2023


For this coming 2023, it is expected that several aspects will stand out, such as sustainability, which leads

most of the rankings of trends for the coffee market in 2023. It should also be mentioned that there is an urgent need for companies to respond to the demands of consumers, so that they really comply with their ethical positions and facilitate buyers' access to products of sustainable origin, marking the differences between brands.


The future of coffee production is linked to the health of the environment. Climate change threatens the amount of fertile land available to coffee growers and increases the risk of pests and diseases. In addition, unpredictable weather conditions can damage and delayed harvests.


But coffee production is also related to several environmental problems: water contamination, deforestation, soil degradation, decrease in biodiversity, among others. There are measures that coffee growers can take to limit their impact on the environment, some of which are relatively easy to implement and also have a positive impact on the quality of the coffee.


We must be clear that coffee quality and environmental sustainability do not have to be two separate objectives. Both goals can complement each other. Plant biodiversity improves soil structure and quality, beekeeping improves pollination and therefore yields, and agroforestry helps to protect crops from pests. Water conservation and treatment have a significant impact on the local community and at the same time also ensure that coffee is produced with clean water.


Another very marked trend will be quality, taking into account that in recent decades, international associations and different organizations of the coffee sector meet annually with one purpose: to select and award the most outstanding coffees of each producing country. These quality contests have taken on increasing relevance in the global coffee industry, and have become a reference to understand the trends of the international market and to create a constant link between coffee growers and international buyers. In this way, it is possible to study in detail the behavior of the varieties in each region, and their adaptation to the territory, and to observe how the coffee grower evolves when processing these varietals.



Whenever we speak of a single-origin coffee, we think of it as an exceptional specialty coffee. And many times we also think the same when we talk about micro lots that come from a small sector of the farm. But the truth is that we almost never think this when we talk about a blend.


The blends, as pointed out by markets such as the Japanese market, are more likely to gain prominence in the specialty segment, after in barista competitions around the world the blends of the highest quality coffees have shone their own light. They can also represent an excellent coffee, showcase the great skill of the roaster, and most important of all, offer a delicious flavor experience to the consumer.


As the consumption of specialty coffees continues to increase worldwide, the demand for alternative functional coffee beverages is also on the rise. This is largely due to the fact that health and wellness are rapidly rising to the forefront of consumers' minds. Consequently, decaffeinated beverages and coffee alternatives marketed as "healthy" pre- or post-workout supplements are becoming increasingly popular.


In terms strictly related to coffee service, the trends that seem to be gaining more relevance in the market are those that point towards the definitive consolidation of Cold Brew and also, for example, to the "nitrogenization" of the cup in the most avant-garde barista bars in search of a smoother and creamier coffee mouthfeel.


Coffee is a complex product and the number of aromas and flavors can result from its infusion very easily. The blending of some coffees with other ingredients can result in very pleasant beverages for the varied tastes of consumers and cold brew has proven to be a great candidate for this type of blend. For this reason, it is described as the new espresso, that is to say, a beverage that gives way to many other preparations. Specifically, the diversity of flavors is also wide and ranges from coffee only, to blends with chocolate and vanilla focused, above all, on a public less passionate about the taste of coffee and more on some of its qualities, such as caffeine.


The cold brew is here to stay; in this sense, strengthening research on it can lead to more responsible coffee consumption and its unknown qualities can be highlighted with greater clarity thanks to the long extraction times.



With respect to the coffee processes with new trends for 2023 we find culturing, this name is associated with several concepts, it could be said that there are as many types of culturing as there are producers. This process, in general terms, is a recipe in which coffee growers work to obtain a certain result in the final cup. As there is a market ready for the year 2023 to try these coffees, with new flavors, there are enthusiastic producers that are researching, learning, and obtaining differentiated attributes through experimentation.


In this way, the producers that dare to carry out processes such as culture are characterized by their rigorousness and by the knowledge they have of their cultivation, their varieties, and the place where they are located, among other factors that contribute to the final result in the cup.


Another process that is for today and as a trend for 2023 is Koji, since more and more producers are implementing this process with very good results.


Koji fermentation is unique: instead of producing alcohol, carbon dioxide, or organic acids, koji can transform its substrate differently than yeast or bacteria. Depending on fermentation conditions, koji produces varying proportions of amino acids, such as glutamate. The proportions in which each metabolic by-product is produced depend on the strain of koji and the temperature.


Those who roast coffee at home, a growing phenomenon, know that it can go from a simple hobby to a full-blown obsession in a matter of weeks. There is nothing like drinking a cup of fresh, delicious coffee at home and knowing that you are the one who roasted it.


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