Originating from Ethiopia, coffee has been a morning beverage staple as early as the 15th century when coffee houses started to sprout. Known for its complex blend of assorted flavors, coffee produces distinctive sensory experiences. Common aroma descriptors include flowery, fruity, nutty and smoky, while taste descriptors span from acidity, bitterness, sweetness, saltiness to sourness. Aroma and flavor profiles are dependent on types of coffee and roast used, with aroma and taste having a big influence on coffee preferences impacting consumer purchase decisions.

Now grown in more than 70 countries, coffee production begins from the seed of the Coffea plant. With over 100 variations of coffee plants there are three main types of coffee beans used: Arabica, Robusta, and Liberica. These beans have their own distinct taste, caffeine content, aroma, and shape. Although they are the three most commonly used around the world, there are other types of beans as well. The high demand for coffee has lead to its expansion and cultivation over the years, helping spark changes in community, social revolutions, and mood.

As the market grows, the introduction of fresher formats such as pods, grinds, and beans will account for global coffee innovation with whole bean launches playing a key role in that increase. Furthermore, consumers will seek coffee that is quick and simple to prepare without sacrificing flavor.