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Some of the products that grow alongside coffee can
be difficult to get outside of producing countries. When
was the last time you saw lulo in the grocery store? (For
me in the USA - never!) Other ingredients can be found
nearly everywhere – pineapple, lemon, lime, chocolate.
And others are becoming more common if you know
where to look. Cascara can be purchased through most
coffee importers. Panela can be ordered online. And ube
flavor has gained in popularity in recent years.
Though some ingredients are becoming more com-
mon, limitations still exist in sourcing ingredients from
other countries. In addition to integrating flavors from
her cultural background, Crowley also focuses on what
is local to her. “As a barista/shop owner, I’m very prac-
tical. Some ingredients are really hard to source in Ver-
mont and if there’s a big barrier to sourcing something
consistently, I will usually pass on it. I try to use in
season and fresh ingredients as much as possible (with
a few exceptions for things we have on the menu all year).
We always have maple lattes, of course. I really love
using fresh produce in drinks, so that usually comes into
play – what can we get from our local produce vendor
and farmers?”
Maple can be sourced locally in Vermont, but ube
Photo / The Barista League
cannot. Lulo comes from Colombia, but you won’t find
maple syrup there. The key is finding the balance – of
flavors and of ingredients – between local and global.
However, it is a false narrative to create a dichotomy
between coffee producing countries and coffee consum-
ing countries. “There are always lots of differences, but
For better or worse, increased globalization has it’s not just between producing countries versus non-pro-
made products local to coffee producing countries more ducing countries,” says Moloney about the variation he
available worldwide. Eckroth reiterates that “the major has seen in signature drinks and flavors worldwide. Local
exports [of producing countries] often include tropical cuisine and their associated ingredients will be dependent
fruits and citrus” which pair well with coffee. upon where you are, no matter if that country primarily
Evolution of consumer preferences also has an produces coffee, consumes coffee, or does both.
impact on what is available. Maya Crowley, US Barista
Competitor and owner of Uncommon Coffee Co in Ver- On to the Next
mont, USA, says, “The increase in popularity of ube
[purple yam] has given me a lot of hope about [seeing It can be tempting to contrast the flavors of pri-
more East Asian ingredients represented in cafes].” As marily producing countries against those of coffee
someone of East Asian descent, Crowley says, “I’d love consuming countries. However, from the foundation of
to see menus include things like pandan, yucca, lotus the Coffee Taster’s Flavor Wheel, through the expand-
seed, and palm sugar in the next few years. For me, it’s ing boundaries through coffee competition, and as
worth the extra work sourcing things that are culturally specialty coffee culture integrates local flavors and
significant to myself and to my cafe.” However she em- global inspiration, the possibilities of coffee flavor are
plores café owners to be aware of how they use cultur- ripe for exploration.
ally specific flavors and ingredients. “I always caution Eckroth muses, “I’m all about a classic flavored latte
people to be very thoughtful about how they are repre- but I also want to try new things and new textures. When
senting culturally significant things. You can walk a re- we push beyond the boundaries [of] just adding syrup
ally fine line between representing culture and appro- and milk, we can find a whole world of ingredients and
priating culture.” techniques to showcase coffees.”

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