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If you’ve spent time in any of our cafes—or really, any cafe—you know books are a core part of cafe culture, woven into the experience over many generations. Several of our cafes even feature donation-based libraries that you’re welcome to browse, borrow from, or contribute to during your visit. With books so naturally tied to our communities, we thought it was only fitting to ask the Joe team about their favorite places to buy books here in New York City—and, of course, what they’re reading. From Yu & Me Books on Mott Street in Chinatown to The Ripped Bodice in Park Slope, our team had plenty of recommendations to share. Lucy Yu, Owner of Yu & Me Books, Photo by Caroline Xia Yu & Me Books Martyr by Kaveh Akbar Luke Wright, Marketing Manager I have a lot of favorites when it comes to both books and bookstores, but Yu & Me Books holds a special place in my heart. My partner’s last name is Yu, and it was one of the first spots we visited together—so it’s sentimental and also a cheeky nod to the two of us. Lucy, the owner, does an incredible job at curating her collection and prioritizing immigrant stories. One of my first reads this year was Martyr by Kaveh Akbar, and I couldn’t put it down. I think I finished it in two sittings. It’s one of those books that I’ve since handed out to a bunch of friends because I need them all to read it so we can gab about it. Akbar blends poetry and prose in this heartbreaking story about family, displacement, and inherited trauma. Photo by Nicolas Heller Mercer Street Books All the Bright Places by Jennifer Niven Natalie Raimondo, LaGuardia Place Barista I read All the Bright Places recently and then I said I simply MUST read it again immediately after I finished it! I am an empath so I enjoy understanding the character’s deep feelings and experiences. This book does an amazing job observing the point of views of the two main protagonists: Violet and Finch. Diving deep into themes of mental illness, suicidal ideation, grief and loss - this book outlines these topics in ways where the reader can identify with the personal experiences of the characters and apply them to their own life with a profound sense of empathy. This is a comfort book for me. My best friend recommended I read it and we have spent countless hours on the phone talking about this story and how we feel about it. Books like this provide opportunities for more open conversations with those we love and opens a gateway, like it did for my friend and I, for honest conversations and connection. Life is so short and we never know what other people are going through - but we should!. Meeting everyone with love and kindness is the best way to live every single day. Photo by Megan Kantor The Ripped Bodice Eruption by James Patterson and Michael Crichton Aindrea Cobb, District Manager The store is an independent brick and mortar woman and queer owned bookstore. They do sell every genre, but focus a lot on romance fiction. They have pre-wrapped surprise books as well which is always fun. They also have author signings such as Emily Giffin, who is one of my favorite authors and a Joe Coffee drinker when she visits her sons at Columbia! James did a book signing at Barnes and Nobles Union Square and said that the book had been started by Michael and he wanted to finish it as an ode to his work. It is a departure from Patterson's traditional murder mysteries, while still having many twists and turns, making it impossible to put down! Photo by Leigh Altshuler Sweet Pickle Books My Year of Magical Thinking by Joan Didion Ruby Vishnick, Growth Associate I love self reflecting and journalling and I feel like Didion's work captures self reflection and pondering on life’s small details so well. This book goes into intense detail on something we all go through and try to rush through. She has helped me process and feel all the feelings. I also love her descriptions of New York and I love all content set in NYC. Photo by Susan De Vries Books Are Magic Reverse Cowgirl by McKenzie Wark Joshua Siracusa, Brooklyn Heights Barista It's a genre/gender bending meditation on the malleability and transience of the self, exploring moments of alignment beyond categorization.

A letter from Joe’s VP of Coffee, Amaris Gutierrez-Ray Today I’d like to briefly discuss something you may have been seeing across the coffee industry: many coffee companies are raising their prices to customers. Joe recently increased prices for hot, iced, and retail coffee, as well as chocolate drinks. The context for these increases is both simple and complex, and in light of misinformation or oversimplification of the facts in the media, it is worth investigating and offering some transparency. I hope to share more in-depth details over the coming weeks, but if you have questions after reading this, please reach out. To understand what is influencing higher costs, and the correlated higher prices to consumers, we have to separate out two separate things that are happening. These two are not connected, though the second has the power to influence the first. We will take this in two parts. The first is extreme market volatility. The second is the most recent, the tariffs announced by the US government. A quick note to kick us off: coffee is traded as a commodity on the InterContinental Exchange, a for-profit, global exchange–or trading house–for financial and commodity markets. In the industry, we call it the C-Market, C for Commodity, and it directly and indirectly influences the trading price of coffee (naturally, we call this the C-price). There is an important distinction to be made here already, at the point of defining this trading structure. At Joe, we do not believe coffee is a true commodity, even if our coffee business is impacted by market prices. This is not just because we purchase and roast specialty grade coffee, though that is part of it. “Commodity” denotes a basic good that is basically interchangeable with similar goods or is uniform in quality. We know coffee to be the exact opposite of this definition. We believe in a more inclusive definition of value or quality, that accounts for the costs required for producers–and many others in these complex supply chains–to grow, process, and prosper from their coffee businesses. The fact that the C-Market doesn’t account for any of this, and was never designed to in the first place, is worth paying close attention to as we unpack the conditions of the moment we are living. Let’s start with the market. Over the last year and a half, market prices for coffee have been steadily increasing, reaching double and triple what they were only a few months ago. We have a dynamic and sustainable approach to managing coffee supply relationships and costs, which has helped us maintain relative stability. Still, as a result of the extraordinary market increase, we are experiencing unusually significant cost increases on our green coffee. Take a look at this graph. You can see us in April there at the far right. Because we keep seeing the word “volatile” in the news, it’s important to point out where that sense of instability comes from. Here’s a longer look in the rearview. This is a graph of the entire history of the global exchange for coffee. We don’t have time or space to get into it here, but, even though coffee has been traded on some form of a stock exchange since 1972, ICE is a relatively new “facilitator” of this trade, taking it over from the NY Board of Traders in 2007. You can see from this image that the C-price of coffee might fluctuate ~$0.50 over 5 years, but there have been very few steep peaks and troughs over the last 53 years. Also worth noting: the C-market has not and does not account for inflation. A $3.00 price in 1975 would be about $18.00 today. It's clear that 2025 prices are much lower than they should be, even with this recent increase. What is driving this moment of extreme market volatility and C-price crisis? Supply and demand: There has been a staggering decrease in the global supply of coffee due to climate change. Coffeelands all over the world are experiencing drought, fires, out of season rainfall, and other climate events resulting in lower production and yields. This isn’t a sudden change, the impact has been felt for several harvest cycles across continents, but the challenges last year (the hottest year on record) particularly affected the highest producing countries, as well as all species (not just Arabica). The catastrophic fires in LA were also a result of unheard of pattern changes to La Niña/El Niño, affecting both North and South America. Global demand for coffee continues to increase. This includes growing specialty coffee consumption in producing countries. Market uncertainty: Driven by fears of the ever-worsening climate, political influences on global interest rates and inflation (including the US presidential election), threat of tariffs over the last couple of months, logistical delays caused by the EU Deforestation Regulation that have been simmering for the last 2 years, and much more, market uncertainty has reached new highs. Inflation in coffee producing economies: Producers are facing exponential increases in the cost to produce. Higher prices for fertilizer, fuel, labor, and interest rates, as well as disruptions to receiving payment on time, add pressures and constraints, especially at a time when the market could look from the outside like it is working in favor of producers. In fact, farmers may be experiencing the inability to meet their basic costs of production. Who is impacted, and who is making money right now? At the moment, everyone is impacted, though producers continue to bear the hardest–and the first–burden. Producers are most in need of stable resources to ensure they are equipped to handle the financial impact. It’s unclear whether any supply stream actors are making a higher profit since supply is low. We have long known there are inequitable practices in the trade of coffee, including the market price mechanisms that don’t accurately reflect the value or cost of coffee, so we hope this is a moment we can rise to, and challenge the industry to react in sustainable and ethical ways. We mentioned quality at the top, since we are a company that purchases specialty grade coffee. Specialty coffee is a small percentage of the whole industry, indicating a quality range of coffees that score 80 points (on the SCA scale) and higher. What is the impact of this crisis and climate change on quality? At Joe, we purchase coffee through a values-based strategy. Though many of our contracts are forward, or rooted in the market, we find ways to account for the cost of production. We also spend a considerable amount of time listening to what producers are saying and working with trusted suppliers in order to sustain their businesses. We do not anticipate a decline in quality as a result. We believe that as long as producers have what they need to thrive, and feel the resilience in their supply stream through committed business relationships, they will utilize their expertise to produce high quality coffee. We acknowledge this means our costs will increase as we prioritize the stability of the supply streams where we work. We believe this is the only way to participate in a global market, by decoupling market price from quality, and instead replacing the cost equation with producer prosperity and quality. This is a tricky moment for the second thing which is driving more speculation and uncertainty, the announcement of tariffs. Last week the Trump administration announced a set of tariffs. The countries listed include a high quantity of coffee producing countries, with the lowest impact of 10% for many countries, and the highest impact of 46% in Vietnam, the world’s second largest coffee producer. India, as the 7th largest coffee producer in the world, is facing a 26% tariff. Optional: Both Vietnam and India are responsible for producing majority non-specialty coffee, and Robusta coffee specifically. Robusta is traded on a different market, since the C-market is focused on Arabica. The global players who rely on non-specialty and Robusta coffee are very price sensitive, and in fact are largely why the C-market functions the way that it does. It facilitates a race to the bottom definition of capitalism and competition. This has brought a new perspective to the price crisis problem, creating a higher price point for all coffee everywhere, and we can anticipate that companies that might have previously relied on coffee from Vietnam and India will now look elsewhere to fill their volumes. In response to the Arabica C-market, the Robust exchange has skyrocketed in price, as well, due to a surge in demand as companies diversify their offerings as a stabilizing or price management strategy. (This Exchange defines the price per kilogram, so divide by 2.2 to get the correlating C-market price per pound). As the largest coffee consuming country in the world by volume, the US is unable to produce enough coffee domestically for our needs. (The US does grow coffee, yes, in Hawaii and Puerto Rico, but these regions together make up less than 1% of the global output, barely a drop in the bucket). There’s no way for tariffs not to affect US roasters and consumers. The tariffs won’t have an impact immediately, as it will only affect coffee that has yet to be contracted. Containers that have already left their port of origin won’t be tariffed upon entry, so the impact will start to be felt within the next few months as new containers and contracts start coming in after that. The tariff will be passed onto the roaster, as importers have already begun telling their roaster customers that they can’t afford the increase. The administration has incorrectly noted that the tariffs affect the country of export. In fact, the cost is levied at the ports where the coffee will be unloaded and inspected, and it is paid to the US government as an incentive to keep manufacturing or business within our domestic borders. As the tariffs are a unilateral move, this will likely result in another round of increases by coffee companies before the year is out in order to balance the artificial rise in the cost of goods. Coffee companies will also face tariffs on many other items we need to run our businesses, from paper cups to the raw packaging materials which are still manufactured at scale in other countries that are also facing high tariffs. There isn’t a clear logic for how much costs will go up because it will be dependent on individual businesses’ purchasing strategies. We can expect a minimum of 10% across the board, though it’s likely to be higher as the tariffs begin to impact the C-market, as it is in a state of high reactivity. We have already seen this begin to play out. Whether or not the US can take over those industries in enough time to benefit the average consumer is yet to be seen. The irony is that the money is not getting back to the producers’ pockets, but adding more constraints to all the businesses in the already unstable supply chains.

At Joe Coffee, we’ve always believed that great coffee should do more than just taste good—it should stand for something. Earth Month gives us a chance to pause and reflect, but this kind of care isn’t new for us. It’s something we work toward every day. From how we source and roast to the way we serve and ship, each step is shaped by one belief: coffee can and should be a force for good—for people, for communities, and for the planet. That Little Frog Carries a Lot of Weight https://youtu.be/F07xYZ4qIQw?si=xxofhd7SSINbEpD2 Roughly 80% of the coffee we roast comes from Rainforest Alliance Certified farms. That small green frog you’ll spot on our bags? It’s a symbol of something much bigger. It means the coffee was grown using responsible practices—ones that respect the land, support fair pay, and look out for long-term well-being across the supply chain. These standards aren’t just guidelines; they’re verified through independent audits and rooted in sustainability from every angle. But to us, certification isn’t about jumping from farm to farm to check a box. It’s about growing with these partners, investing in relationships, and supporting producers as they work toward these shared goals. You’ll find that little frog on blends like Waverly, Daily, Benchmark, Nightcap Decaf, and a handful of seasonal favorites. It represents more than good coffee—it reflects the values we’re proud to stand behind. Learn more about The Rainforest Alliance Shipping Smarter with POLLAST!C A few years back, we made a shift that’s stuck: every online order now ships in a POLLAST!C mailer. These bags are made entirely from plastic waste collected in coastal communities across Southeast Asia—areas where this kind of waste might otherwise end up in the ocean. It’s a win on multiple fronts: the bags help clean up plastic, support local economies, and come with a lower carbon footprint than typical or even compostable mailers. They’re also recyclable and trackable, which means you can trace their story from collection to delivery. Learn more about POLLAST!C Small Shifts That Add Up Inside our cafes, we keep things simple—but intentional. Grab a ceramic mug instead of a paper cup, or take your used coffee grounds home for your compost bin or garden. Small changes, sure. But over time, they add up. We’re not chasing perfection here. We’re aiming for progress—one cup, one action, one conversation at a time. Check out our Joe ceramics

The sun’s out, and so is our spring-summer menu at Joe Coffee! We’re bringing back warm-weather favorites, including La Newyorkina’s beloved ice cream sandwiches and paletas at select cafes. Founded by James Beard-nominated pastry chef Fany Gerson, La Newyorkina is known for its sweet Mexican desserts, making these treats the perfect way to cool off. Plus, we’re introducing something new: the Orange & Creme Coconut Latte, crafted in collaboration with our friends at Vita Coco and made with their latest innovation, Vita Coco Treats. And don’t miss the Pineapple Coconut Cream, the winning creation from our internal seasonal beverage competition, dreamed up by Cheri French from our Pro Shop cafe in Chelsea. Cheri even stopped by to help us prepare for the launch and share the inside scoop on her latest creation and what she’s been up to. Joe: Hey Cheri! So nice to see you. How long have you been working at Joe now? Cheri: Almost a year! I started in June of last year. J: Nice! Walk me through the inspiration for the Pineapple Coconut Cream. C: I started by imagining what my summer would look like. I had just moved to PLG from Washington Heights, and my commute to the beach went from over two hours to 40 minutes or less. I thought, I’m going to be at the beach every day—what would I want to be drinking? A piña colada! That’s where it started, and it went through a lot of different iterations. J: Did you originally plan for all the variations—matcha, turmeric, espresso? C: No! I bought a bottle of ready-to-use espresso and started testing it at home. After dialing it in, I tried it with matcha and turmeric, and it just happened to be perfect. But that wasn’t really the original intention. J: It’s so versatile! I love that. C: It’d be great for a party—maybe with some Don Q rum. J: Now we’re talking! Working at Pro, what’s your favorite part about this cafe? C: I love that it has its regulars—I even know them by name and their orders. I mostly work Sundays, and there’s one customer, David, who always wears a quaint fedora. He comes in and says, The usual!—which is a cortado for here. We chat about his job. I worked this past Sunday while he was on vacation in Spain. I also love that I get to chat with people attending the educational classes here. They usually buy coffee or equipment afterward. Sometimes, coffee tour groups come in. The guide will mention how the original Waverly location had an iconic bench out front. Making pour-overs for people who really appreciate coffee makes this location feel special. J: That’s what I love about Pro, too! I also love how Roberta curates the guest roaster program. Outside of work, what do you do for fun? C: I love rock climbing and knitting—I’ve been making socks and beanies. I have a dog named Lunch Box, so I do a lot of dog-related stuff. Winter’s been tough, though—I’ve been inside a lot. But generally, my hobbies include camping, hiking, going to the beach, and climbing. J: Love that! Any hiking trips planned this summer? C: I’m debating! There’s a waterfall in Arizona called Havasu. I used to live there, and the reservations have gotten more expensive, but it helps preserve the valley and the tribe. It’s a 13-mile hike into a canyon with a bunch of waterfalls—then 13 miles back out. If I don’t do that, I might do a Grand Canyon rim-to-rim hike. I really want to make that happen this year. J: What’s something you’re excited about in life right now? C: Honestly, coffee has been that for me this past year. I work at Joe because I want to—not because I have to. I love practicing my latte art. I have an espresso machine at home now, so I get to try the guest roasters, dial in my shots, and experiment with different drinks. I’ve also been fermenting cheong, a Korean syrup made by combining fruit and sugar and letting it ferment. I made a blood orange cheong and a strawberry one—the strawberry pairs perfectly with Portrait Coffee’s Triple Double. I make a spritz with it, and it’s so good. J: Ooo! What espresso machine do you have? C: The Ascaso Steel DUO. J: Are spritzes your go-to drink right now? C: Yes! I’m really into them. Outside of that, just having a true New York summer. Winter’s been long, and with each warmer day, I wake up, click my heels, and think, I’m so close to the beach! J: We can all relate to that. What’s the best advice you’ve ever received? C: This is a quote from a dear mentor of mine—though I think they misquoted it a little: Kids of all ages run away to join the circus, but nobody runs away to join Disneyland. It reminds me to prioritize things that fill my cup and bring me joy instead of just doing what I should do. Obviously, everyone has responsibilities—laundry, making the bed, brushing your teeth. But at the end of the day, you’re actively choosing the life you live—unless you decide to do something different. J: Wow, that’s deep. Great visual. This ties into my next question—outside of work, what are three things you can’t live without? C: My boots. I wear them every day—this is actually my second pair of the same ones. My first pair got soaked while rafting in Yosemite and shrank, so I gave them to a friend and bought a new pair. Two would be my dog—she’s almost nine. And the third… maybe it’s corny, but my carabiner for my keys. I lose my keys every time. I found this one at my local hardware store, and it’s been a lifesaver. J: Solid picks—boots, dog, carabiner. C: Ha! Yes, very tactical. J: Thanks for chatting! We’ll be sipping on the Pineapple Coconut Cream all summer long. The Pineapple Coconut Cream is now available for a limited time at all Joe Coffee cafes. Sign up for the Joe Coffee loyalty app and enjoy a discount on your first one!

Our journey began with a simple goal: to become a more intentional, values-driven company. As we focused on sourcing more transparent and ethical coffees, we naturally found ourselves supporting more women producers—because supporting those who are making a difference is at the heart of what we do. This led to the creation of The Village. Women make up 70% of the labor in fieldwork and harvesting but only own 20-30% of coffee farms. The Village celebrates women in coffee, featuring seasonally rotating selections from female producers and cooperatives, shining a light on this gender gap—and working to close it. Research shows that investing in women strengthens the entire coffee industry—women are more likely to reinvest their earnings into their families, businesses, and communities. When women farmers gain better access to decision-making and global markets, the quality of coffee improves too. But before The Village became a reality, we had to start from within. We wanted to ensure our values were reflected in every corner of Joe, inside and out. Thanks to our VP of Coffee, Amaris Gutierrez-Ray, that work began in 2018—and it’s been growing ever since. 2018 — Research for the Women in Coffee Project begins, focusing on gender equity in coffee-growing regions. The Coffee Strategy Team (CST) is formed to build a sustainable, values-driven coffee program. 2019 — The CST establishes a vision, mission, and set of values for the coffee program. Joe Coffee releases Rwanda Ejo Heza with the Women in Coffee logo, officially supporting women producers. Joe also hosts the first Women in Coffee Project panel, supporting fundraising efforts to bring Andrea Rubí to the event and purchasing coffee from her. 2020 — The CST introduces a Values Matrix for new coffee purchases, emphasizing ethics and collaboration. Joe Coffee releases the second Rwanda Ejo Heza, continuing to support gender equity amid the pandemic. The company establishes an Anti-Racism Committee and integrates anti-bias training and equity measures. 2021 — Joe Coffee partners with a long-term collaborator, a mother-daughter farm in the Guatemala San José region, to actively promote gender equity within an existing relationship, reflecting Joe Coffee’s values and putting the values matrix into action. 2022 — Joe Coffee introduces a Code of Conduct for gender equity across the business. The launch of Illari Tamaya, a Peruvian coffee from a group of Quechua women, gives Joe the opportunity to deepen our understanding of entrepreneurship, particularly how women navigate business ownership, ensuring sustainable income while supporting each other. We also engage in meaningful discussions with these women during the pandemic through Caravela. 2023 — Joe Coffee introduces Kenyan coffees in partnership with Vava Angwenyi, supporting women-grown coffees. This year also marks the launch of Joe’s first virtual mentorship program, a six-month initiative for baristas and students in Kenya, focusing on key aspects of running a retail business and fostering a mutual learning experience. Additionally, the Ethical Business Council (EBC) is formed to uphold integrity, equity, and transparency across all roles. 2024 — Joe Coffee sponsors a trip to the Women-Powered Coffee Summit in Veracruz, Mexico, inviting women across the company to submit for a chance to attend. Selected individuals participate in the summit, which connects smallholder women coffee farmers with industry leaders across multiple countries to strengthen a sustainable coffee supply chain. 2025 — The EBC drafts a formal statement for the Joe Coffee website, reaffirming our commitment to accountability in line with our Gender & Equity Statement. The statement’s focus is on closing the gender gap in every aspect of our operations and embedding gender equity throughout the company. Right now, The Village features Miriam Florence Aguirre Wyld de Urruela and Florence Aguirre de Fanjul from Antigua, Guatemala. Over the past two years, we’ve had the honor of working with remarkable women producers, including Rubí Sisters, Turihamwe Women’s Group, Ejo Heza Cooperative, Kapkiyai Farmers Cooperative Society Women’s Group, and the Mapendo Women’s Group. Each brings a unique story to The Village, and we’re here to celebrate their contributions. One of the best ways to experience the work of these incredible women producers is by subscribing to The Village—ensuring you don’t miss out on any of the new selections as they’re released. Thank you for being a part of this movement and helping us create tangible, positive change for women in coffee worldwide.

We like to think of coffee as more than just a drink—it’s a connection. A connection to the people who grow it, the communities that nurture it, and the environment that makes it all possible. That’s why we’re committed to doing business in a way that respects everyone in the coffee supply chain, from farm to cup. It’s a responsibility we take seriously, and it’s what led us to develop a Code of Conduct that keeps us accountable to our values, like equity, transparency, and sustainability. But coffee isn’t the only way we can make a difference. That’s why we’re thrilled to partner with Omanhene, a brand that’s rewriting the rules for how cocoa is sourced. Omanhene makes sure the value of cocoa stays where it belongs—within the communities that grow it. By sourcing ethically produced cocoa and implementing traceable systems, they connect customers directly with farmers. Their focus is on supporting farmers, prioritizing fairness, and driving positive change from the ground up. Sound familiar? This is exactly the kind of relationship we want to invest in. To dive deeper, we sat down with Steven Wallace, Omanhene’s founder, to chat about how the cocoa industry has changed, the challenges of building equity in agriculture, and some exciting innovations that are coming in 2025 to connect farmers and consumers in a whole new way. What do you think has changed in the social equity landscape in cocoa supply streams since the day you started? I started Omanhene in 1991, nearly 34 years ago. Since then, the concept of social equity – and the articulation of a competitive value proposition framed around social equity – has evolved. It’s become more nuanced, intentional and thoughtful. Indeed, in 1991, the concept was novel, and the nomenclature far less particular. Customers often conflated notions of single origin, manufactured at origin, fair trade, direct trade and value chain re-imagination. While it is satisfying to be one of the first movers in what might be called the commercial social equity space, we had to invest quite a bit (more than we could really afford, in retrospect) in educating potential customers about value chains in general and the cocoa value chain in particular. Note that the coffee value chain differs significantly from the cocoa value chain especially when it comes to trying to improve the economic climate for farmers. You can’t credibly add value by roasting a coffee bean in Tanzania and then trying to serve it in Brooklyn; the market demands that you roast your coffee beans very close in time and geography to your customer who wants a freshly brewed mocha. By contrast, with cocoa, you can ferment, sun dry, roast and extract cocoa liquor, butter and cake at origin without sacrificing freshness. What’s more, roasting the cocoa beans at origin means you capture additional value at origin and improve the flavor, aroma and overall freshness of the cocoa powder we use to make Omanhene Hot Cocoa Mix. So, the coffee and cocoa value chains present different challenges for those of us concerned with social equity. But thoughtful participants in both the coffee and cocoa sectors are trying to do the same thing: capture increased value for farmers occupying the lowest rungs of agricultural value chains. It’s just that the solutions for “capturing value at origin” are not one-size-fits-all propositions. If you could tell a barista face to face "One thing you need to know to convey value to customers" what would you say? I’d ask the question, “Where does good chocolate come from?” Most people answer “Switzerland” or “Belgium”. I then ask, “How many cocoa trees do you think grow in Zurich?” The answer, of course, is zero. This is the problem. How did the cocoa value chain get so skewed in favor of Europe at the expense of origin players? The global chocolate market is valued at upwards of $130 billion – and only 6 percent goes to farmers in origin countries. The remaining 94% or over $122 billion remains in the hands of processors and retailers most of whom are located far from the farms that grow the cocoa. Omanhene set out 34 years ago to work some value chain jiu-jitsu in an effort to recapture value at origin. What are you most looking forward to in 2025? This coming year we’ll test our EcoWise “Direct Connect” platform with Joe Coffee as our inaugural customer. We’ve invested in first mile traceability and a digital payment platform such that we can guarantee transparency from a customer’s mocha or hot cocoa to the farmer who grew the beans that produced the cocoa in that customer’s cup. What’s more, the farmer can thank you for buying your beverage at Joe Coffee and you can thank the farmer for growing the cocoa that warms your belly. You can even send a tip with a tap of your phone or by rounding up when you pay for your beverage. And our platform allows you to see how much tip money is actually received in the farmer’s digital wallet so there is full transparency and accountability. A 3-cent tip would double the income of an average West African cocoa farmer and transform their family and the local economy. But more importantly, I’m excited by the fact that we’ll bring people together from across the world. Farmers and consumers will communicate directly and in so doing, we can make the world a smaller, safer, and more just place. Join us on February 13th from 7:00 PM to 9:00 PM for Seed to Cup: Chocolate Supply Stream, a class led by Steve. Open to the public, this session explores the humanitarian issues within the cocoa industry and highlights how ethical sourcing ties into running Joe. Tickets are now available on our website —reserve yours today! Looking for other ways to contribute? For the month of February, we’ll be running a round-up campaign in all of our cafes, where customers can round up their totals to make a donation directly supporting cocoa farms in Ghana. This initiative helps our community contribute to sustainable farming practices and support farmers in the region.

A few years ago, we launched our seasonal beverage contest—a chance for the experts behind the bar, cafe baristas and managers, to showcase their creativity and gain firsthand experience in product development here at Joe. This contest invites them to brainstorm, develop, and compete to craft the next standout drink for our seasonal menu. The latest winner emerged from our Bryant Park cafe, a small but mighty kiosk tucked away in the southwest corner of the park on 41st Street. Crafted by barista Makenzie Sandoval, the Banana Bread Latte is a cozy creation that blends banana, praline, brown sugar, and a dash of cinnamon-nutmeg spice creating the ultimate nostalgic aroma of freshly baked banana bread—sweet, spiced, and topped with a perfect crumble. Plus, it pairs perfectly with espresso or matcha! We’re so excited to bring Makenzie’s creation to you and hope you love it as much as we do. After a recent shift at the cafe, we caught up with Makenzie to learn more about the inspiration behind the drink and what’s been happening in her life lately. JOE: Hey Makenzie! Nice to see you. How long have you worked at Joe for now? MACKENZIE: Since March 2023! J: What do you love about working at the Bryant Park cafe? M: Building connections with our regulars. I love getting to know their preferences and hearing their stories. It’s also amazing to meet people from all over the world, especially with so many tourists passing through. And, of course, being surrounded by the iconic Bryant Park adds to the fun every day. J: What was the inspiration behind the Banana Bread Latte? M: The inspiration behind the Banana Bread Latte came from countless cozy afternoons with my roommates, baking banana bread together. The aroma of the bread would fill our kitchen so I wondered how it would taste in drink form. That curiosity led to creating a latte that captures the warmth and flavor of banana bread to fill my satisfaction. J: What’s the best advice you’ve ever received? M: Just go for it, even if the outcome isn’t what you expected. At least you’ll have tried, and you’ll gain experience, confidence, and valuable lessons along the way. J: That’s great advice, thanks for taking the time to chat! We’ll be sippin’ on the Banana Bread Latte all season long. Banana Bread Latte is now available for a limited time at all Joe Coffee cafes. Sign up for the Joe Coffee loyalty app and enjoy a discount on your first one!

Well friends, 2025 is officially here. The festive decorations are coming down, the office buzz is back, and kids are settling into their routines. Maybe you’re embracing a resolution or two. If your holiday season was anything like ours, you’re probably ready to reset—and Dry January might just be calling your name. But around here, dry never means dull. We’ve rounded up some of our team’s favorite drink recipes featuring our cult classic Cold Brew and Ready to use Espresso—perfect for spritzes, tonics, and sodas, no alcohol required. Sip them at 9am, 9pm, or anytime in between! Coconut Espresso Soda Ingredients: 125g Coco Rico Coconut Soda 2g lime juice 1 oz Ready to use Espresso 15g sweetened condensed coconut milk 1 oz simple syrup Recipe: Pour Coco Rico Coconut Soda over a glass of ice, then add simple syrup, lime juice, and sweetened condensed coconut milk. Mix until well blended, and top with Ready to use Espresso. Hibiscus Espresso Soda Ingredients: 2 oz hibiscus tea 1 tbsp honey 1 oz Ready to use Espresso 4 oz sparkling water Recipe: Pour sparkling water over a glass of ice, then add hibiscus tea. In a separate container, mix freshly Ready to use Espresso and honey until the honey dissolves, then pour the espresso mixture over the top. Lemon Espresso Soda Ingredients: 6 oz Lemon Spindrift 1 oz vanilla syrup 1.5 oz Ready to use Espresso Recipe: Pour a Lemon Spindrift over a glass of ice, add vanilla syrup, and top with Ready to use Espresso. Sparkling Cherry Orangeade Ingredients: 1 oz grenadine 1 orange 1 oz Ready to use Espresso 1 oz simple syrup 4 oz sparkling water Recipe: Fill a cup with ice, then add sparkling water, simple syrup, grenadine, and Ready to use Espresso. Squeeze the juice of half an orange into the drink and garnish with an orange slice. Ready to use Espresso is now available for purchase online and in select cafes. Coldstretto® and the Coldstretto™ logo are trademarks of BKON LLC.