After 32 years at Starbucks, Leslie Wolford thinks a lot about the word heritage. She’s had a career that started as a barista near the downtown Seattle public library, a career during which she’s helped develop some of the brand’s most iconic coffees, including Pike Place Roast® and Veranda Blend®.&nbsp;&nbsp;

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“When a lot of people think about heritage, we talk about 1982 when Howard Schultz started, the past, dark roasts, black coffee, all those things,” says Wolford, a lead on the Starbucks coffee development team.&nbsp;&nbsp;

“That’s why Green Apron Blend is a milestone because it creates a new heritage. It creates a stepping stone to the next generation of partners (employees) about what heritage looks like.”&nbsp;&nbsp;

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Starbucks® Green Apron Blend™ is the company's newest coffee, launching in stores May 9, and is unique because it was created by Starbucks store partners (employees). Nearly 24,000 idea submissions from store partners shaped its flavor and roast profiles, as well as which regions the coffee was sourced from, and the look and feel of the packaging.&nbsp;&nbsp;

As part of Starbucks ongoing commitment to partners, $5 per each one-pound whole-bean bag of Green Apron Blend and, for a limited time, 10 cents per each brewed cup will go to the Starbucks Caring Unites Partners (CUP) Fund, an emergency resource started 25 years ago by partners for partners to help in times of need, such as a family emergency or after a natural disaster.

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“At the end of the day, the partners in the stores are the ones selling the coffee, so we should recognize that they have a lot of opportunity to lean in,” Wolford says. “How great is that when we can build something together?”&nbsp;

For Wolford, this project was an opportunity to think about coffee in a different way. She acknowledges how times and tastes have changed. A whole new generation of baristas and customers have grown up around iced beverages, refreshers and cold brews, Wolford says, and don’t think about coffee heritage the same way she does.&nbsp;&nbsp;

Last year, Starbucks reported that cold beverages <a href="https://www.nytimes.com/2022/09/08/style/iced-coffee-starbucks.html" target="_blank" rel="noreferrer noopener">accounted for almost 75 percent of its drink sales</a>.&nbsp;

“Green Apron Blend has to fire on a lot of different levels and not just live on the shelf as a packaged coffee, so how can we reinvent it in different ways and bring it to life?” Wolford says.&nbsp;&nbsp;

“When you experiment with this coffee, whether brewing it as hot in the Bunn brewer, Clover Vertica or in a coffee press, you really get more of the citrus notes from the African origins and the toasty graham cracker notes from the Latin American components. Then when you introduce it in a cold style such as iced or cold brew, that's going to be more sweet-forward. It's super refreshing and it has an energy which I think is really going to be exciting over ice.”&nbsp;

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The input gathering process was meaningful for Wolford as well. Store partners were coming off the isolation and stress of the COVID-19 pandemic when the Green Apron Blend project launched, and while themes emerged about the direction of the coffee itself, partners also responded deeply and emotionally to the open-ended questions, Wolford says.&nbsp;&nbsp;

“We offered up a bunch of questions: What’s your favorite coffee? How do you celebrate coffee? How do you like to drink coffee? What’s your favorite origin? Really coffee-related,” Wolford says. “But threaded through were all these narratives about self-care, being a group that supported each other, not being left behind, diversity and inclusion.”&nbsp;

“My takeaway is when we are sharing this coffee and celebrating it, everyone can feel proud. We really wanted to make sure that our partners voices were heard.”&nbsp;&nbsp;

The Roaster and the coffee&nbsp;

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Long before he was promoted to the role of master roaster at the Starbucks Augusta Roasting Plant in Georgia, Ryan Kirkland worked as a chemical operator, helping build an organic compound used for synthetic fibers.&nbsp;&nbsp;

“Never in a million years,” he says, could he have imagined himself not only appreciating new coffees, but searching for subtle tasting notes of honeybell orange and graham cracker.&nbsp;&nbsp;

“At that point in time, it was, coffee tastes like coffee. I couldn't taste the difference in any of it,” Kirkland says. “But now going through sensory (experience training) and really focusing in on these different attributes… My wife calls me a coffee snob.”&nbsp;&nbsp;

At Augusta, Kirkland oversees the production of the Green Apron Blend, a 50/50 blend of coffees sourced from Latin America and Africa that – after it’s roasted light and fast – give it the aforementioned flavors. The overall profile is sweet, citrusy, fruity and nutty.&nbsp;&nbsp;&nbsp;

“The roast profile we chose to run this coffee on is extremely fast,” Kirkland says. “It's much lighter than what we would normally run most Starbucks coffees to. Because of how we roasted it, we didn't generate quite as much acidity as we would have with other coffees.&nbsp;

“By having something that's really well-rounded, it makes it really easy to brew, no matter what brewing method you choose.”&nbsp;

Augusta, which opened in 2012, is Starbucks newest roasting plant. It produces almost all the Frappuccino powder that’s used at Starbucks around the world and much of the Starbucks Blonde Espresso sent to stores. It roasted the initial batches of Green Apron Blend that were <a href="https://stories.starbucks.com/stories/2022/starbucks-partners-taste-first-sip-of-starbucks-green-apron-blend-a-new-coffee-created-by-partners-for-partners/" target="_blank" rel="noreferrer noopener">first tasted by partners</a>, last October during the District Manager Leadership Experience and with in-store partner tastings across the United States and Canada.&nbsp;&nbsp;

As a master roaster, Kirkland makes sure his plant’s systems are set up to be reliable and consistent, so each particular coffee tastes the same today as it will five years from now and tastes the same as what’s made at other Starbucks roasting plants around the world.&nbsp;&nbsp;&nbsp;

“Having a bag of coffee and having the plant partners taste it and pick up on the attributes, that is rewarding because we're actually doing the coffee justice,” Kirkland says. “We're taking the time to not only roast the coffee, but pick up on the attributes that could have gotten lost had somebody else gotten a hold of that coffee.”&nbsp;

Behind the new bag design

Once the recipe and the roast were perfected, Bridget Shilling in the Starbucks Creative Studio was tasked with the design for the packaging. A bag of Starbucks coffee is like a blank canvas for designers to tell the story of the coffee inside. 

For her composition, Shilling was drawn to the stories of Wolford, Kirkland and the thousands of partners who submitted their ideas, as well as the distinctive flavor notes of Starbucks® Blonde Roast coffee.&nbsp;

“Celebrating green apron partners is the heart of this design and some of my favorite details are the apron strings that flow about the composition,” Shilling say. “They shine through in a silver foil and celebrate our partners tying on the green apron, weaving in and out of each other behind the bar, crafting beverages, passing cups, knowing exactly where to be around one another. There’s also the perspective of synergy in how the coffee was created from our partners in the roasting plants, our coffee buyers and the farmers who grew the coffee trees.”

The design of Green Apron Blend celebrates the contributions of partners in the journey of coffee with symbols representing the care that goes into each step from bean to cup:&nbsp;

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Andy Brawner, lead copywriter on the project, wants partners to see their contributions reflected in the design when they pick up a bag of Green Apron Blend.&nbsp;

“I hope partners see themselves in it; that it feels like the story they would want to tell,” Brawner says. “This paying tribute to our green apron partners, and I hope they feel pride and that it resonates with them.”&nbsp;

Green Apron Blend is Starbucks newest coffee, created with the help of Starbucks store partners from nearly 24,000 submissions.

Meet the partners behind the new Starbucks Green Apron Blend coffee

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Stories to inspire and nurture the human spirit

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Starbucks is celebrating fashion’s biggest night as the exclusive coffee of the 2023 Met Gala. Tonight the 2023 Met Gala kicked off in New York City, celebrating the opening of The Costume Institute’s exhibition, “Karl Lagerfeld: A Line of Beauty” on view May 5 – July 16, 2023, at The Met. Follow the action throughout the night on Vogue’s <a href="https://www.vogue.com/article/met-gala-live-stream-announcement-2023" target="_blank" rel="noreferrer noopener">live stream</a>, starting at 6:30 pm EST.

As the exclusive coffee of the 2023 Met Gala, freshly brewed Starbucks® Pike Place® Roast* coffee will be served to guests to conclude the evening’s festivities.

Vogue’s partnership with Starbucks comes to life in a short video that will play during Vogue’s Met Gala live stream and re-plays of the Met Gala red carpet experience, as well as shared on select Condé Nast channels.

"We were able to create a memorable experience that celebrated both the artistry of fashion and the artistry of coffee. It was a perfect pairing and we are proud to have worked with our partners at Starbucks to bring this experience to life,” said Craig Kostelic, Chief Business Officer, Global Commercial Revenue at Condé Nast.

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*Pike Place is a trademark of The Pike Place Market PDA, used under license

Two Starbucks iced drinks one in a martini glass and the other in a Starbucks cup

As the exclusive coffee of the 2023 Met Gala, Starbucks Pike Place Roast coffee will be served to guests to conclude the evening’s festivities.

Starbucks is the exclusive coffee of the 2023 Met Gala

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As the exclusive coffee of the 2023 Met Gala, freshly brewed Starbucks® Pike Place Roast coffee will be served to guests to conclude the evening’s festivities.

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When Starbucks opened its doors in 1971, fresh-roasted coffee and loose-leaf tea was scooped by hand into wax paper bags, with the black ink letters of a rubber stamp declaring its contents – like Sumatra, House Blend and Italian Roast.

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But by the time Starbucks transformed from a whole-bean coffee retailer to an Italian-style coffeehouse in 1987, the packaging became a vessel for storytelling. First came coffee stamps, illustrated stickers that were themselves little pieces of art. Designs could be playful, romantic or bold, much like the coffee itself. Then in 1995 came Blue Note Blend, the first coffee to be sold in packaging printed with colorful graphics. 

These new “rollstock” packages offered an even larger canvas for sharing each coffee’s unique story through images and words. The packaging often incorporated stamp designs that echoed the old-school stickers until 2011 with the <a href="https://stories.starbucks.com/stories/2011/starbucks-celebrates-40-years-of-great-coffee-with-new-look-new-global-prod/">update to the Starbucks logo and brand identity</a> and <a href="https://stories.starbucks.com/stories/2012/starbucks-blonde-roast-coffee-the-lighter-roast-perfected-available-in-reta/">launch of Starbucks® Blonde Roasted coffees</a>.

Designing a new core coffee bag can be a daunting task. Unlike seasonal coffees such as&nbsp;<a href="https://stories.starbucks.com/stories/2021/starbucks-christmas-blend-the-story-behind-the-beloved-holiday-brew/">Starbucks® Christmas Blend</a> (or even <a href="https://stories.starbucks.com/stories/2017/20-years-of-starbucks-holiday-cups/">holiday cups</a>!) core coffee packaging does not change every year. In fact, the design is intended to last at least 10 years. So, how does the bag tell the story of the beans inside?

Sergio Alvarez, coffee/tea development lead on Starbucks Coffee team, partnered with the Starbucks Creative Studio to share the stories behind the beans – starting with tasting notes and descriptive words to highlight the flavors of each unique coffee blend.

“We have a very unique and thoughtful way that we develop coffee blends at Starbucks and we wanted to make sure that came through in how we describe them,” Alvarez said. “Depending on the blend, depending on the roast and depending on the region, there are different flavors that we associate with each of these special coffees.”

Although the coffee flavor profiles are the same delicious coffees customers know and love, the new packaging uses more descriptive and culinary terms to describe the flavor notes – like Veranda Blend®, which was updated from “mellow and soft” to “toasted malt and milk chocolate” and Italian Roast, which went from “roasty and sweet” to “dark cocoa and toasted marshmallow.”

Alvarez and the Coffee team also shared the history of many of Starbucks most beloved blends to inspire the designers. Organic Yukon Blend®, for example, was created in 1971 after a customer requested a coffee that would help keep his fishermen going during the fishing season in the Bering Sea. In the new packaging, Yukon Blend evokes that same independent spirit of Alaska with a mountainous scene set in the Yukon Valley.

“Our coffee reminds us of people, or moments, or experiences, and we were able to explore that in the way we approach our coffee packaging,” Alvarez said.

Translating those stories into art was a fun challenge for the Creative Studio’s designers and illustrators, as they sought to weave together past, present and future while tapping into Starbucks new creative brand expression.

“Our legacy has used hand-done illustration to bring warmth and brand connection. We wanted to continue to tie a thread to our new packaging,” said Derek Shimizu, associate creative director for the Creative Studio. “We also wanted to make sure we were staying modern while looking forward into our brand.”

The strategic selection of colors is one of the most important elements of the design. With every creative brand expression since the packaging refresh of 2011, and again with the most current update from 2013, designers have used palettes of gold, copper and purple to signify roast intensity. The new designs continue using those visual cues to identify Blonde (gold), Medium (copper) and Dark (purple) roasts.

Now, what to draw? Illustrators would often start with iconography and motifs that recall past designs. An Italian scooter found its way again on to the front of Italian Roast, as did the roses that adorn Caffè Verona®. And it wouldn’t be Komodo Dragon Blend® without its eponymous lizard. They also worked to incorporate coffee cherries and botanicals into the designs to highlight the origins of coffee.

Designers also consider what they call the “architecture” of each bag to make it easy to shop for their coffees, whether they are in Starbucks stores or the grocery aisle. They created a badge system that is consistent across the roast spectrum with design details that clearly identify roast and tasting notes. They highlighted Starbucks commitment to responsibly grown coffee by bringing the ethical sourcing stamp to the front, underscoring the company’s commitment to positively impacting the lives and livelihoods of coffee farmers and their communities. There's also a traceability code on the back of the bags sold in Starbucks stores that can connect customers in the U.S. and Canada to where the coffee is grown using the <a href="https://traceability.starbucks.com/#/">Starbucks Digital Traceability tool</a>.

“Our current packaging was artful and expressive, but every bag had a different typography, different icon placement, which made it a little bit hard to navigate or find where you were within the roast,” said Shimizu. “We wanted make all of those elements straightforward and easy for the customer to navigate with this refresh.”

<a href="https://stories.starbucks.com/press/2022/starbucks-debuts-new-whole-bean-coffee-packaging/">Learn more about the five new coffee bag designs</a>, and read on for a deeper dive into three of them.

Veranda Blend is a smooth and mellow Starbucks® Blonde Roasted Latin American coffee, and its packaging makes you feel like you are sipping coffee in a lush garden. The bag is grounded in golden hues, with delicate hummingbirds flitting in and out of the scene, a nod to the coffee’s lighter roast. Accents of a Starbucks dark <a href="https://creative.starbucks.com/color/">“house green”</a> and periwinkle on the coffee cherries and foliage further highlight this coffee’s story. “With the illustration, I wanted to transport our customer to a lively veranda in Latin America and then to give a sense of place,” said designer and illustrator Yumi Reid. “I wanted people to feel like sipping amazing coffee the coffee farmers created there – really feel like being there in Latin America where this amazing coffee comes from.”

Named after Starbucks first store, in Seattle’s Pike Place Market, Starbucks® Pike Place® Roast is served fresh every day in Starbucks stores around the world. A smooth, well-rounded Medium Roasted blend of Latin American beans with subtly rich flavors of cocoa and praline, makes it the perfect brewed coffee.

Bridget Shilling, Pike Place Roast’s illustrator and designer, felt a special connection to the Pike Place store – her husband worked at the market for several years.

“Being assigned to work on Pike Place was a special moment for me. I just think there's something magical about going to the Pike Place store and celebrating our history as a brand,” Shilling said.

She was inspired to showcase the heritage of the store with a design inspired by old-fashioned luggage stickers on a rich, copper background, and included the original brown logo, a coffee stamp, and Pike Place’s iconic Public Market Center sign. But her favorite is her homage to Rachel the Piggy Bank, the life-size bronze sculpture that has served as the market’s mascot since 1986. (There’s also a <a href="https://stories.starbucks.com/stories/2017/hidden-history-at-starbucks-pike-place-market-store/">replica covered in coffee beans</a> that stands sentinel above the front door of the 1912 Pike Starbucks store.)

Sumatra coffee has been on the Starbucks menu since 1971, and the Sumatran tiger which lives on the Indonesian island, has been its symbol ever since its first coffee stamp. To convey its bold and full-bodied flavor, designer and illustrator Abby McCartin used deep-purple colors to emphasize the dark roast of Starbucks® Sumatra with pops of greens and blues along with foil on the tiger stripes and plants.

“I created an interesting effect by adjusting the scale of the tiger in relation to the palm trees and jungle landscape, noting the similarities between shapes of the tiger and palm leaves. Layering them adds an element of fun and mystery; you definitely see the tiger stripes at first glance, but once you look closer you find more,” McCartin said.

Leslie Wolford, who first joined the company as a barista 30 years ago when coffee was still scooped into paper bags, is proud of the new whole-bean packaging and looking forward to seeing it on shelves.

“Everybody brought their ideas and their own expression and elements to the table to bring our coffees to life in a different way,” said Wolford, who is now a coffee/tea development lead for the Coffee team. “I think it's just that evolution of people, partnerships and growth in the company and how we tell our story, and thread that back to who we are as a company and how we're moving forward into the next iteration of what Starbucks is as a brand.”

New packaging designs are available on our <a href="https://stories.starbucks.com/stories/2021/you-can-still-work-from-starbucks-with-virtual-backgrounds/">Virtual Backgrounds</a> page.

Lineup of newly designed Starbucks coffee bags

Starbucks whole-bean coffee packaging has a brand-new look. We’ll go behind the scenes to learn about the inspiration behind the new bag designs.

Introducing the next generation of Starbucks coffee art

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For the first time in 10 years, Starbucks is debuting new whole bean coffee packaging designs inspired by the people, moments and experiences associated with each blend. Created by Starbucks talented design team and still the same delicious coffee our customers enjoy, each packaging redesign tells a unique story about the coffee roast’s origin and tasting notes.

Read on for details about each of the five new coffee bag designs.

Starbucks® Veranda Blend®

Starbucks has spent decades working with coffee farmers throughout Latin America. This blend was inspired by the lightly roasted coffee sipped together over the years, often enjoyed on a breezy veranda with a view of lush coffee trees. Subtle but flavorful with notes of toasted sweet malt and milk chocolate, it’s an inviting, approachable coffee that mixes beautifully with milk.

“This art is intended to transport customers to a lively veranda in Latin America, giving a tangible sense of the coffee’s origin,” said Yumi Reid, said Starbucks designer and illustrator. “We wanted the design to reflect Starbucks® Blonde Roast story through use of color: roast color is primary, supported by house green on the hummingbirds. Bright accent colors on foliage further highlight this amazing coffee’s story.”

Starbucks® Single-Origin Guatemala Antigua

In Antigua Valley, coffee is a family tradition and a point of pride. Generations of farmers have worked the rich volcanic soil, perfecting their craft and producing some of the finest coffees. A favorite since Starbucks beginnings in 1971, this coffee is rich and refined, with elegant notes of dusted cocoa and soft spice.

This coffee’s heritage is featured through the quetzal bird amidst plant life from the Antigua region. Starbucks designers updated the illustration style to be artful and sophisticated, using layers of texture and delicate linework to create depth and detail throughout the design. The colors are shifted to warm coppery tones, speaking to the coffee’s roast and lending a beautiful shimmer.

Starbucks® Pike Place® Roast

Named after Starbucks first store in Seattle’s Pike Place Market, this coffee is served fresh every day in Starbucks stores around the world. A smooth, well-rounded blend of Latin American beans with subtly rich flavors of cocoa and praline. It’s the perfect brewed coffee – a consistently delicious cup customers can really look forward to. Enjoy the spirit of Pike Place in every sip.

“In undertaking this design, we sought to leverage recognizable design elements and our brand’s history at Pike Place. To accomplish this, I utilized motifs from our heritage in a style reminiscent of travel luggage stickers and badges,” said Bridget Shilling, Starbucks designer and illustrator. “While the bag celebrates our history, I wanted to ensure the design is still grounded in coffee, so coffee plants are interspersed throughout. We use printing processes to ensure the copper hues will come to life for a warm, metallic effect.”

Pike Place is a registered trademark of The Pike Place Market PDA, used under license.

Starbucks® Caffé Verona®

Named after a city known for romance because it’s easy to fall in love at first sip. This multi-region blend has been winning hearts for decades. Originally created as a dessert coffee for a Seattle restaurant, it quickly became a hit in our stores. Well-balanced and rich with flavors of dark cocoa and caramelized sugar, it pairs perfectly with anything chocolate.

“Named after the city where Romeo and Juliet takes place, we wanted this dark roast to feel romantic and reference the ornate architecture,” said Abby McCartin, Starbucks designer and illustrator. “Layered with our iconic Verona roses, you find a bubbling fountain, ivy draping off balconies, and Italian castle-like detailing. This art is meant to transport.”

Starbucks® Single-Origin Sumatra

Grown on a lush Indonesian island, this spicy coffee is truly one of a kind. Starbucks fell in love with Sumatran coffee in 1971, and it’s been one of the most treasured offerings ever since. The taste is distinctive and unmistakable – strikingly bold and full-bodied with rich herbals, rustic spice notes and a muted acidity.

“For Sumatra, we used color to emphasize the dark roast while incorporating greens and blues along with foil on the tiger stripes and plants,” said Abby McCartin, Starbucks designer and illustrator. “I created an interesting effect by adjusting the scale of the tiger in relation to the palm trees and jungle landscape, noting the similarities between shapes of the tiger and palm leaves. Layering them adds an element of fun and mystery; you definitely see the tiger stripes at first glance, but once you look closer you find more.”

For the first time in 10 years, Starbucks is debuting new whole bean coffee packaging designs inspired by the people, moments and experiences associated with each blend.

Starbucks debuts new whole bean coffee packaging

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Just because you are home doesn’t mean things can’t be fabulous. Everything is better with a little glitter. In honor of International Drag Day on July 16, Portia will show you how to make a delicious virgin coffee daiquiri in your own kitchen with just a few ingredients (and a dash of unicorn sparkles).

Both Portia and the beverage are the creation of Drew Dalton Russ, a mixologist at the <a href="https://www.starbucksreserve.com/en-us/locations/chicago">Starbucks Reserve Roastery in Chicago</a>. When he’s not working at the Roastery’s Arriviamo Cocktail Bar, he can be found on a different stage, entertaining audiences as a drag performer.

“I love performing when I can find new and interesting ways to connect with my audience,” said Drew. “I love drag because I can connect with a lot more people in that way.”

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Inspired by a spiced rum coffee cocktail on the menu at the Roastery, Russ’s cold brew daiquiri is a frothy, summery beverage that highlights the citrus and maple notes of the Starbucks Cold Brew coffee.

“I like this drink because it’s nice and summery,” Drew said. “It takes just a few ingredients and the cold brew makes everything pop.”

1. Let’s get to ‘werk’

Here’s what you’ll need: lime juice, pineapple juice, simple syrup, <a href="https://www.amazon.com/Starbucks-Coffee-Black-Unsweetened-Bottles/dp/B075YZ197L">Starbucks Cold Brew</a>, maple syrup, and ice.

Into the shaker, pour lime juice, simple syrup, pineapple juice and maple syrup. (Or substitute pineapple juice and maple syrup for 1-1/2 ounces dark rum). Fill to the top with ice.

Shake in a circular motion for 30 seconds. For a blended daiquiri, blend ingredients in blender for 30 seconds.

Pour shaken beverage into a cocktail glass through a strainer and garnish with a lime wheel or a shake of sprinkles. Shablam!

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-- by Heidi Peiper and Jennifer Warnick

Portia's Cold Brew Daiquiri

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Starbucks at Home: Cold Brew Daiquiri - Starbucks Stories

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Just because you are home doesn’t mean things can’t be fabulous. See how to make a delicious coffee daiquiri your own kitchen.

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Starbucks at Home: Cold Brew Daiquiri

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