Canned coffee…and nitrogenated coffee

The Colombian brand Colo Coffee has been operating for four years developing specialty coffees in the market of the Latin American country. It currently has three stores in Bogotá. It is a brand characteristic for wanting to offer sustainable solutions and that is how Cold Brew was born in a can, with a method of preparing the drink cold.

This launch is part of the growth that energy drinks are having worldwide, but especially the ready-to-drink coffee. According to a study by Fortune Business Insights, the global ready-to-drink coffee market size was valued at US$ 22.44 billion in 2019 and is expected to reach US$ 42.36 billion by 2027.

According to Daniel Duarte, manager of Colo Coffee, explains that “cold brew is a method of preparing a coffee that is infused cold in a process that can take between 18 to 20 hours, which makes it retain all its properties and aromas, increasing its shelf life. In addition, its caffeine content is considerably higher than that of the hot drink, thus obtaining a natural energizer”.

On the other hand, Camila Primiciero, Colo Coffee’s lead barista, said, “Cold Brew is smoother and less acidic than hot brew. In addition, it has a natural sweetness without the need for sugar or additives. The nitrogen in the can forms small, soft bubbles on top of the drink, creating a white foam that looks like a pint of beer. In addition, coffee in a can reduces the transport and packaging needed for storage, which generates fewer carbon emissions, not to mention the fact that the can is recyclable.

Cold Brew is thus infused and nitrogenated with micro-lots of specialty coffee from the Antioquia region of Colombia. As it is cold extracted, it preserves notes of caramel, orange, hazelnut and chocolate. The infusion and canning process is carried out in a plant in Tocancipá that expects to produce about 35,000 cans a year.

For now it is in their stores and online store, but is preparing to start selling it in supermarkets like Carulla.