 | The examples and perspective in this article deal primarily with the United States and do not represent a worldwide view of the subject. (March 2023) |
Third-wave coffee is a movement in coffee marketing emphasizing high quality. Beans are typically sourced from individual farms and are roasted more lightly to bring out their distinctive flavors.[1] Though the term was coined in 1999,[2] the approach originated in the 1970s, with roasters such as the Coffee Connection.[3][4]
- ^ Cite error: The named reference
LAWeekly_2008-12-03was invoked but never defined (see the help page). - ^ "Trish Rothgeb coined 'third wave' — and is now looking toward coffee's future". Los Angeles Times. 2019-10-04. Archived from the original on January 29, 2021. Retrieved 2021-04-29.
- ^ John J. Thompson, Jesus, Bread, and Chocolate: Crafting a Handmade Faith in a Mass-Market World, 2015, ISBN 0310339405, chapter "Beyond Fair Trade": "George [Howell]'s influence can be found in all aspects of the Third Wave Coffee renaissance"
- ^ Janelle Nanos, "George Howell Coffee: Back to the Grind", Boston Magazine, November 27, 2012 Archived January 1, 2022, at the Wayback Machine: "the 'third wave,' who fetishize coffee the way oenophiles do a grand cru—and whom Howell himself is largely responsible for inspiring"