Today’s International Coffee Day (1 October) will be celebrated with the gathering of 28 top baristas who are travelling from across Europe, the Middle East and Africa (EMEA) to Amsterdam where they will share their passion and skills for ethically-sourced coffee. These 28 baristas have all won the coveted title of National Barista Champion, and now they will attempt to take their coffee craft expertise one step further – competing to be named Starbucks EMEA Barista Champion 2018.

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This year’s Barista Championships are taking place at the Amsterdam Roasting Plant and Starbucks stores across the capital on 3rd, 4th and 5th October. The championships are a showcase of the finest skills and knowledge within the coffee industry as well as an opportunity for the baristas to show off their coffee craft talent. During the three day battle each barista’s bar skills, coffee tasting expertise, creativity and latte art will be put to the test by the judging panel, before the 2018 Champion is crowned.

From Deutschland to Denmark or Saudi Arabia to South Africa – the baristas journey to Amsterdam commenced almost 12 months ago when regional championships began across our 40 EMEA markets. All championships comprise of three key elements: Barista Craft, Signature Beverage and Personal Coffee Tastings. Baristas showcase their latte art skills, create their own signature beverage using ingredients that currently exist in Starbucks stores and provide a coffee tasting of their choosing. That tasting may include a food pairing, music or any other sensory experience that enhances the coffee experience. After several rounds of competitions, 28 national champions were crowned and now only one can take home the golden pitcher and rare EMEA Barista Champion purple apron.

The country champions have been tirelessly finessing their latte art and International Coffee Day signals the final day of practice. The baristas practice also includes deepening their knowledge of Starbucks most recent achievements to help strengthen the long-term stability of the coffee industry. &nbsp;Barista Champions are not only impressive coffee craftspeople, but also ambassadors of Starbucks ethical sourcing&nbsp;– here are the recent achievement they’ll be sharing when the finals kicks-off this Wednesday:

This year has seen significant investment in the opening of Hacienda Alsacia Visitor Centre in Costa Rica – Starbucks first coffee farm that’s open to the public as well as serving as a global Research and Development Centre into issues such as coffee leaf rust.

99% of Starbucks coffee is verified ethically-sourced by Conservation International and under our C.A.F.E. Practices programme. The remaining 1% reflects the small coffee farms where Starbucks can have the most impact – bringing new resources and support to farmers. This also allows Starbucks to open new coffee markets and share small-lot coffees with customers around the world – all while bringing farming communities along on the journey to its ethical sourcing standard.

Starbucks is also donating up to $20 million to temporarily relieve smallholder farmers in Nicaragua, Guatemala, Mexico and El Salvador, as record low coffee prices leave them struggling to cover basic production costs during the upcoming harvest season.

Starbucks also recently donated 2 million disease-resilient coffee seeds to help farmers on Puerto Rico, following the hurricane reboot the coffee industry, and to date, has invested more than $100 million in supporting coffee communities.

Collaborative farmer programmes and activities – including Coffee and Farmer Equity (C.A.F.E.) Practices, farmer support centres, farmer loans and forest carbon projects – improve farmer livelihoods and ensuring a long-term supply of high-quality coffee for the industry.

To learn more about Starbucks C.A.F.E practices, click here: <a href="http://www.starbucks.co.uk/responsibility/ethicalsourcing/ourcoffee">www.starbucks.co.uk/responsibility/ethicalsourcing/ourcoffee</a>

28 leading baristas convene in Amsterdam to champion ethical sourcing and barista craft.

Starbucks EMEA Barista Championship Returns

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International Coffee Day celebrated with the return of Barista Championships

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The new Starbucks Reserve Roastery in Milan is an intricate masterpiece of Italian craftsmanship and coffee innovation. The marble and brick, the twisting copper pipes and blossoming bronze roasting cask, the cascade of sounds and vibrant colors and changing light – where to even start?

Don’t worry. We’ve got you. Here are 10 initial things to look for in the new Milan Roastery.

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Milan is the third Starbucks Reserve Roastery in the world (the Seattle Roastery opened in 2014, and Shanghai in 2017) but the first where customers can move all the way around the bright green Scolari roaster (made in Italy, by the way) and watch every step of the coffee roasting process from bean to cup.

The epicenter of the new Roastery is a 22-foot, first-of-its-kind bronze roasting cask that periodically unfolds and rotates, like a blooming flower, to give customers a rare glimpse of the de-gassing phase of the coffee bean roasting process.

While the Seattle and Shanghai Roasteries used rich, dark tones, the Milan Roastery is an explosion of color, including marble in jewel tones and a roaster and clackerboard display in a distinctive, vibrant green inspired by the coffee card for Starbucks Reserve Ethiopia Kayan Mountain Farm.

The entrance wall of the Roastery features a floor-to-ceiling, engraved brass story of Starbucks. Guests can view the wall as it is or, with the help of their mobile device, can experience the wall in augmented reality (AR), giving them access to even more multimedia artifacts about the company’s history and the art and science of coffee.

In a nod to the marble countertops featured in espresso bars across Milan, all of the bars in the Roastery are marble and warm to the touch, thanks to radiant heat inside. They were carved from the same 30-ton block of Calacatta Macchia Vecchia marble from a Tuscan quarry.

The Roastery’s stunning mosaiced marble floor is handcrafted in the traditional Palladianan style, while its geometric ceiling was designed and engineered digitally, creating a floor-to-ceiling blend of history and future.

On the Roastery’s mezzanine, up a sweeping staircase, is the chic Arriviamo Bar. Inspired by the tradition of the Italian aperitivo, early evening social cocktails paired with small bites, the bar features more than 100 cocktails with new creations and traditional favorites like the Negroni and the Aperol spritz..

At the end of the Roastery’s main coffee bar on the ground floor is a theatrical mix of food and beverage that partners have dubbed “Fire and Ice.” A line of siphons with glowing flames for brewing coffee sits next to an affogato station creating ice cream with liquid nitrogen, generating clouds of puffy, white vapor with each hand-crafted batch.

The Princi Bakery in the Milan Roastery is anchored by a wood-fired oven, made brick-by-brick on site – local baker Rocco Princi’s ultimate tool for making bread the way it’s meant to be done.

Outside on the Roastery’s distinctly European terrace, customers can enjoy the full range of Roastery coffees, cocktails and cuisine. As you make your way out to the leafy, street-side café tables on the terrace – some of which sit in giant, bronze bird cages – be sure to look for the stunning statue of the siren in the portico, hand-carved from Carrara marble by Tuscan sculptor Giovanni Balderi.

The Starbucks Reserve Roastery in Milan is an extravaganza of Italian tradition and coffee innovation, design and craftsmanship, color and light. Here’s what to look for on your first visit.

10 things to know about the Milan Roastery

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Pumpkin Spice Latte (#PSL) fans rejoice: your autumn favourite is back, and it’s now available for vegans.

PSL will return to Starbucks stores across Europe* on Thursday 6th September, marking the start of autumn for all. With a combination of Starbucks Espresso Roast, pumpkin pie flavoured sauce and steamed milk, topped with delicious whipped cream and pumpkin pie spices – cinnamon, nutmeg and cloves – the PSL is sure to spice up your season.

And, for the first time ever, the sauce is dairy-free, so it means vegans don’t have to miss out on the PSL’s beloved taste. It also tastes great with a dairy-alternative such as almond or oat, and can be enjoyed hot or iced – ideal for any weather.

Excited to return to stores, Starbucks Pumpkin Spice Latte said:

“I took some me-time after a busy season last year and I’m looking forward to seeing all my fans again this autumn – it’s my favourite time of year! Whether you like me hot or cold, drinking in or out, I’m ready to spice up your life. Oh, and I’m now available for vegans in some countries around Europe too, without comprising on my deliciousness.”

My Starbucks Rewards (MSR) customers can get an exclusive first-taste of PSL a week early before it’s officially available in stores – just purchase via the app or card from Thursday 30th August. MSR gold members can also enjoy the full range of dairy alternatives in Starbucks company-operated stores for free.

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*The new vegan PSL is available in the UK, France, the Netherlands, Switzerland and Austria, and the classic PSL is available in all other European markets to enjoy.

Pumpkin Spice Latte (#PSL) fans rejoice: your autumn favourite is back, and it’s now available for vegans in the UK, France, the Netherlands, Switzerland and Austria.

Pumpkin Spice Latte is back and it’s vegan-friendly

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Calling all pumpkin heads… Pumpkin Spice Latte is back and it’s vegan-friendly!

The Coffee + Cows project is a three-year collaboration with the international development charity, Send a Cow, aimed at developing effective and sustainable farming practices. Thanks to support with agricultural training, social inclusion awareness and the supply of livestock, families across Rwanda are seeing improvements in the long-term development of their farmland and increased opportunities to improve the welfare of their wider community.

A year since launch, over 3,000 people are now benefiting from higher crop yields and increased income thanks to new training in long-term, sustainable farming practices.

Starbucks £250,000 donation supports farmers and their families have access to a reliable food source, improved nutrition, and help them to lift themselves out of poverty. It will also provide over 2,300 hours of training that will teach essential skills in sanitation, gender equality, agronomy, sustainable farming practices and entrepreneurship. Families will also benefit from livestock (cows, goats, chickens), tools, fruit trees and seeds.

Meet some of the families who are benefitting from the Coffee + Cows project.

Genevieve survived the 1994 genocide in Rwanda, which claimed the lives of up to one million people. 24 years later she is still haunted by the memories of bloodshed and struggles to care for her three children, Venuste (22), Jean Bosco (18) and Grace (16).

Tending to a small plot of land, Genevieve’s crop yield was low due to her lack of farming knowledge; the crops she grew were barely enough to feed her family. Determined to improve her children’s lives, she joined a local Send a Cow group and things quickly began to change.

Genevieve says: ‘‘I started to apply my training and used my land to grow different types of vegetables, which we eat on a daily basis. I can now provide two meals a day for my family. I am also earning more income from selling the extra vegetables.’’

Genevieve also has big plans to improve her coffee production. She wants to use the techniques she has learned from Send a Cow like mulching, enriching the soil with manure and planting additional crops, to increase the yield from her 30 coffee trees.

Joining a Send a Cow group has also brought an end to the years of isolation that Genevieve suffered. She says: ‘‘This project has not only given me valuable training, but it has also brought me new relatives and friends. These days people call me ‘Mamma Send a Cow’.”

Donatha and her husband, Emmanuel, rely on coffee growing. It’s their biggest source of income, helping to feed their six children and pay school fees.

Last season was a difficult one for their coffee crop, and this heavily impacted their overall harvest—now they are working with Send a Cow to improve their crop yields.

Donatha says: “Coffee is one of the crops that brings a farmer a good income. I have 150 trees, but they are very old, and it is time they are replaced”.

For three months of the year, the family eat just one meal a day of sweet potatoes and beans. Since joining the programme they have already started to see changes, with Donatha now growing onions, sweet potatoes, beans, soya, cucumbers, carrots and beetroot to feed the family, and selling the surplus at the market.

Donatha and Emmanuel say they are working better as a team since starting the training, and meeting people in the community who they can turn to for support during challenging times. With newfound confidence and skills, the couple believe that they can transform their lives and create a better future for their children.

Jean-Baptiste Nsabimama and Dina Murekatete

Finding work and feeding their children is a constant struggle for husband and wife Dina and Jean-Baptiste. They live in the Nyanza District of Rwanda with three children, Daniel (12), Dan (10) and Nadine (2).

If he is lucky, Jean-Baptiste will find work labouring on someone else’s farm, for which he earns just one euro per day. The couple save everything they can to pay school fees – but often the boys will go to school on empty stomachs.

Jean-Baptiste and Dina try their best to grow food on their small plot of land, but disease has destroyed much of their crops. Vegetables and meat are luxuries; the family mostly survives on beans and flour which they have to buy.

Jean-Baptiste and Dina recently joined a Send a Cow project. They will start to learn vital farming skills that will help them grow their own food and earn an income. Dina says, “I hope to acquire the skills to do things differently so that the life of my family can improve”.

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To find out more about the project visit <a href="http://www.sendacow.org/starbucks">www.sendacow.org/starbucks</a>

The Coffee + Cows project is a three-year collaboration with the international development charity, Send a Cow, aimed at developing effective and sustainable farming practices.

Coffee + Cows project supports over 3,000 people in Rwanda

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Coffee + Cows project supports over 3,000 people in Rwandan coffee-growing communities

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Starbucks has welcomed back its line-up of popular cold coffees as well as brand new additions to the menu including a Cold Brew Latte to over 3,000 stores in Europe, the Middle East and Africa.

The continued innovation means two new drinks also join the Nitro menu, so now customers can choose from Nitro Cold Brew with Cold Foam and Nitro Cold Brew with Caramel Cold Foam in stores serving Nitro Cold Brew. These Nitro Cold Brew drinks are now available in 150 stores in UK, France, Switzerland and Kuwait, and see Nitro Cold Brew poured over smooth cold milk foam creating a layer where coffee meets foam.

Cold Foam Iced Cappuccino, a slightly sweetened espresso coffee that is topped with a thick, velvety cold milk foam, returns for the second year and is a delicious summer twist on the popular hot drink.

Rachel Chatterton, senior innovation manager Starbucks EMEA, explains that one of the best things about the new cold coffees is that there are really simple ways to customise to make them totally unique to each customer. Her top tips include:

For more of an iced espresso hit and less sugar, try the Cold Foam Iced Cappuccino unsweetened

Personalise the classic Cold Brew by choosing your choice of milk or a dairy alternative such as Oat, Coconut, Soy or Almond

Cold brew coffee is best served unsweetened to enhance the flavour of the over 20-hour cold brewing process and bring out the notes of the coffee. Simply add ice and enjoy!

Experiment with dairy alternatives such as Almond or Coconut for a sweeter flavour.

To refuel in the morning, add a dairy alternative such as Oat, for a delicious and filling on-the-go drink

Cold Coffees are back for summer across Europe

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Microground technique developed by Starbucks experts is new way to extract flavour from tea leaves

A new range of innovative Teavana™Tea Lattes is brewing at Starbucks stores across Europe this spring. Launching on 1 March 2018, the three new drinks, Rooibos Tea Latte, Matcha Tea Latte and Red Apple Rooibos Tea Latte, are a full-flavour experience made with microground tea, a new way of extracting flavour from tea leaves.

The handcrafted Tea Lattes are made from finely-ground premium whole tea leaves and then blended with steamed milk, which intensifies the flavour to create a luxurious drink – a recipe that took Starbucks tea experts three years to perfect.

Served pure, the Rooibos Tea Latte and Matcha Tea Latte contain no added sugar and can be enjoyed at any time of the day – whether it’s to refuel in the morning, recharge in the afternoon, or to reward yourself with a tea time treat. The new drinks can also be personalised by choosing dairy alternatives such as Almond, Soy, Coconut or Oat.

Sourced from South Africa, the Rooibos blend is a naturally caffeine-free herbal tea, featuring a vanilla, honey-like aroma, with hints of caramel and malt for a slight sweetness. This Tea Latte is served pure, containing zero added sugar – but can be enjoyed sweetened by adding syrup.

Made from three blends of matcha from Japan, China and Korea, the Matcha Latte offers subtle floral notes and a rich natural taste, with a sweet lingering finish. Using pure matcha blend – also offered over ice – this drink is great with almond as a dairy alternative, containing zero added sugar and a 100% calorie reduction*.&nbsp;

Red Apple Rooibos Tea Latte (Limited Time Only)

The Red Apple Rooibos Tea Latte is available for limited-time only, and is also caffeine-free. A combination of Red Apple syrup and a delicate Apple Blossom dust complements this blend, creating a slightly sweeter and fruity version of the Rooibos Tea Latte. &nbsp;The seasonal apple flavour is enhanced by freeze-dried apples, sprinkled on top of the latte as ‘Red Apple dust’– &nbsp;creating the perfect drink for a spring-time Instagram photo.

Starbucks tea category manager, Charlotta Oldham says, “At Starbucks, we are commited to innovation and creating new, delicious drinks for our customers. Our new Teavana Tea Lattes are a new way of extracting flavour from tea leaves, where the tea leaves are ground into a very fine powder and then blended with steamed milk – a recipe only possible thanks to the experience and craftsmanship of our baristas.”

A new range of innovative Teavana Tea Lattes is brewing at Starbucks stores across Europe this spring.

Introducing a new way to savour the flavour of tea

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Introducing a new way to savour the flavour of tea: Teavana Tea Lattes

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Starbucks is marking the start of the new year with another dairy alternative in its line up plus more vegan and gluten-free lunch options for customers.

From 4th January 2018, Starbucks stores across Europe will be offering oat as a brand new milk alternative– joining almond, coconut and soya already on the menu – providing customers with a wide range of substitutes to dairy milk.

Oat is the latest alternative available at Starbucks, which has been developed to complement Starbucks 100% Arabica coffee. It has a mild, slightly sweet taste and is a vegan alternative to milk as well as a source of fibre – a great option for a Latte at breakfast time.

My Starwards Rewards gold members can enjoy the full range of dairy alternatives in Starbucks company-operated stores for free.

Also joining the lunch menu is a brand new, gluten-free Chicken &amp; Pesto Panini. Served hot, it includes roasted chicken breast with green pesto, sweet sun blush baby tomatoes and mozzarella, deliciously melted on gluten-free bread.

For those looking for more vegan options at Starbucks, there is a new BBQ Vegan Wrap with Jackfruit and Slaw, which has a carrot and puréed sweetcorn slaw topped with spinach and then served in a whole wheat seeded wrap.

New oat dairy alternative launches at Starbucks

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Starbucks leads innovation in coffee, with the launch of Nitro Cold Brew marking the latest stage in Starbucks discovering a new generation of cold coffee.

Nitro Cold Brew takes the signature Cold Brew recipe and infuses it with nitrogen for a smooth, creamy texture. After handcrafting the Cold Brew recipe for 20 hours, baristas perfect the pour by pulling the tap and allowing the Cold Brew coffee to mix with nitrogen to deliver an entirely new cold coffee experience. Nitro Cold Brew is cold straight from the tap and served unsweetened without ice.

“We start with a small, chilled keg of Starbucks Cold Brew coffee,” said Anthony Carroll, a 20-year partner on Starbucks Coffee team. “Then it’s infused with nitrogen, which unlocks the super-smooth, natural sweetness of the Cold Brew coffee, which then cascades from the tap with a velvety texture you can see and taste.”

After launching at the Seattle Roastery in May 2016, Nitro Cold Brew has since expanded into western Europe and this autumn, two stores in Kuwait have unveiled Nitro taps, marking the first opportunity for Starbucks customers in the Middle East to try this new beverage. Starbucks stores at Crystal Towers and the newly-opened Four Seasons Hotel store are now serving Nitro Cold Brew and customers are already enjoying this cold coffee option, especially in warmer climates.

This year Starbucks has seen a growth in its cold coffee menu, which has been transformed to include Cappuccino Freddo which became a year-round drink for customers. 

Nitro Cold Brew arrives at Starbucks in the Middle East

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Nitro Cold Brew arrives at Starbucks stores in the Middle East

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Today Starbucks welcomes back the festive season with the launch of its first-ever colour-in Christmas cup, encouraging customers to add their own splash of colour and style to their drink. The beautifully hand-drawn cup features a pair of hands holding red cups of coffee connected by swirling ribbons with lively Christmas scenes and splashes of red and green.

The highly anticipated Christmas range of drinks includes returning favourites – the Gingerbread Latte, Toffee Nut Latte, Eggnog Latte and Fudge Hot Chocolate.

Brand new to Starbucks festive drinks line-up this year is Festive Cold Brew, combining a classic cold brew blend with subtle Christmas-spiced notes and finished with orange and cranberry pieces. 

Starbucks is passionate about supporting the local communities close to its stores, and this Christmas will be supporting 210 local community charities in Britain, through Starbucks #CheerforGood.

Launching today in partnership with <a href="https://www.neighbourly.com/cheerforgood">Neighbourly</a>, an online platform that connects local causes and projects to stores, 210 local community charities will be ‘cheering’ on social media throughout December.

Customers and charities have until 15th November 2017 to nominate their local cause to take part in #CheerforGood. The top 30 charities with the loudest ‘cheer’ on social media will be given £2,000, with all charities receiving £500 for taking part. The top 30 charities will be revealed on 22nd December 2017. See who’s taking part near you <a href="https://www.neighbourly.com/cheerforgood">here</a>, and get cheering!

Introducing Starbucks Festive Drinks Menu

Brand New For 2017: Festive Cold Brew

Festive Cold Brew is the brand new festive drink for this year, designed to bring a hint of Christmas to Starbucks classic cold brew blend. A touch of syrup is added to the slow-steeped cold brew coffee, and it is then finished with orange and cranberry pieces to bring out subtle Christmas spice flavours. 

Gingerbread Latte: With all the ingredients you need for a cosy Christmas, this drink contains Starbucks 100% Arabica espresso, infused with gingerbread syrup and steamed milk. It's finished with gingerbread flavoured whipped cream and wafer crumbs and is sure to hit the Christmas spot every time.

Toffee Nut Latte: The much-loved Toffee Nut Latte is a combination of rich nutty flavours and Starbucks 100% Arabica espresso, with fresh steamed milk. This festive favourite is complemented with finishing touches of whipped cream and decadent hazelnut sprinkles.PLEASE NOTE: This drink contains real hazelnuts.

Eggnog Latte: The return of the Eggnog Latte is celebrated by fans all over the world. Made by combining Starbucks 100% Arabica espresso with creamy, steamed eggnog and served with a dusting of ground nutmeg, it gets everyone feeling Christmassy.

Fudge Hot Chocolate: An indulgent combination of milk chocolate and fudge syrup, carefully crafted with steamed milk, then finished with fudge flavoured whipped cream and a sprinkling of gold chocolate curls.

Starbucks marks the countdown to the festive season with a brand-new colour-in cup and the launch of #CheerforGood charity support in the UK.

It’s beginning to look a lot like Christmas

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The Starbucks store in the "Les 4 Temps" shopping centre in La Défense, Paris has reopened following extensive renovation and now welcomes the first Clover® coffee brewing machine in France. This is the first French Starbucks store to feature a Starbucks Reserve™ coffee offer, roasted carefully in the Starbucks Reserve Roastery in Seattle.

The new store has a dedicated space for tasting the coffees crafted with the unique coffee brewing system. A central bar has been designed to create a theatre for Starbucks partners to highlight the Starbucks reserve offering and interact with customers.

In addition to the traditional Starbucks coffees on offer, customers can now choose from several Starbucks Reserve™ coffees, all sourced from smallholder farmers in the producing regions of Latin America, Africa and the islands of Asia and Pacific. Then, they are roasted in Seattle in the famous Starbucks Reserve Roastery, harnessing all their aromas and offering an exceptional tasting experience for coffee lovers.

Thanks to innovative technology and design, the Clover® brewing system allows customers to discover new layers and dimensions within a coffee’s familiar aroma, flavour, body and acidity. The result is a deeper experience – one that’s carefully prepared and made to order, one cup at a time.

The Clover® brewing system digitally controls time and temperature as even small changes can greatly affect the taste of coffee. A thermal blanket surrounds the infusion chamber to keep the water within 1 degree Fahrenheit of the ideal temperature.

Once coffee is brewed, it passes through a 70 micron filter and flows into the cup, while coffee grounds are extracted out of the machine. The coffee is hot and incredibly tasty!

To discover the Clover Machine in pictures: <a href="https://www.starbucks.fr/caf%C3%A9/en-savoir-plus/clover">vidéo Starbucks Clover Machine</a>.

The Starbucks store in the "Les 4 Temps" shopping centre in La Défense, Paris has reopened following extensive renovation and now welcomes the first Clover® coffee brewing machine in France.

Paris store welcomes the first Clover Machine in France

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Paris store welcomes the first Clover Brewing System in France

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A premium and luxurious coffee experience at the Four Seasons Hotel in Kuwait City

Starbucks introduces a new level of high-quality design and elegance at the Four Seasons Hotel in Kuwait City with the opening of a special store called the “Coffee Suite” offering customers a feeling of luxury and innovative coffee experiences.

The bespoke design of the Coffee Suite invites customers to enjoy rich textures and a bespoke central island with a dynamic form and extraordinary shape, allowing customers to get a look at some of the most innovative brewing methods around. Accessible from the Four Seasons hotel lobby, the room gives view to a beautifully designed store in high end finish, including marble and rich woods. A clever lighting concept with backlit artwork engravings on the walls sets the mood for ambiance and indulgence and accentuates the luxurious look and feel of the space. The store offers premium Starbucks Reserve coffees and five innovative brewing methods, such as the Pour Over, Siphon, Chemex, Black Eagle and Clover. 

Graeme Gardiner, Senior Operations Manager - Kuwait says “We are delighted to introduce the Coffee Suite in Kuwait, our second store with a Starbucks Reserve offer, serving rare and exquisite coffees for our customers to enjoy and taste through five different brewing methods including the Black Eagle manual espresso machine. Our baristas are all highly skilled certified Starbucks coffee masters, eager to engage with coffee lovers to taste the rare and exquisite coffees from around the world, as well as offering table service.”

To complement the bespoke store and coffee experience, the store will be serving a food range customized to this store while keeping some Starbucks favorites such as bakery, salads and sandwiches.

Starbucks introduces “The Coffee Suite” in Kuwait

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Starbucks has been working in partnership with environmental organisation Conservation International for over 15 years, ensuring that 99% of Starbucks coffee is ethically sourced. This figure makes Starbucks the largest coffee retailer to reach this milestone, and the 9th September – the ninth day of the ninth month – was used to celebrate the 99% ethically sourced <a href="">coffee</a> in stores.

To mark the occasion, Starbucks Capucines store in Paris hosted stakeholders to learn more about the Starbucks coffee sourcing journey, the development of Starbucks C.A.F.E (Coffee and Farmer Equity) practices programme, progress to date and ambitions for the <a href="https://globalassets.starbucks.com/assets/9265e80751db48398b88bdf09821cc56.pdf">future</a>.

Coffee & Craft