Chances are your favorite latté isn't the one from Starbucks. It's probably from the indie roaster that opened up in your neighborhood—the one with the hipster vibe and barista crew to match. They don't brew coffee there, they "craft" it. And don't call it a "business." It's an art. That's specialty, or third wave, coffee and it's one of the largest and fastest growing segments in the food & beverage industry today.
Like many small business owners, specialty coffee roasters use emotional drivers to guide their business decisions more than they do functional benefits. They value a direct connection to producers (aka farmers), thorough knowledge of product origin, and transparency in the supply chain. Leveraging the infrastructure and 100 year heritage of their parent ED&F Man, The Genuine Coffee Project (GO) delivers on all these points like no one else.