Coffee BerriesThird Wave Coffee treats coffee beans as an artisanal ingredient and seeks to convey the flavour in the brewed coffee.
The Third Wave of Coffee refers to a current movement to produce high-quality coffee, and consider coffee as an artisanal foodstuff, like wine, rather than a commodity. This involves improvements at all stages of production, from improving coffee plant growing, harvesting, and processing, to stronger relationships between coffee growers, importers, traders, and roasters, to higher quality and fresh roasting, at times called “microroasting” (by analogy with microbrew beer), to skilled brewing.
Third Wave Coffee aspires to the highest form of culinary appreciation of coffee, so that one may appreciate subtleties of flavour, varietal, and growing region – similar to other complex culinary products such as wine, tea, and chocolate. Distinctive features of Third Wave Coffee include direct trade coffee, high-quality beans (see specialty coffee for scale), single-origin coffee (as opposed to blends), lighter roasts, and latte art. It also includes revivals of alternative methods of coffee preparation, such as vacuum coffee and pour-over brewing devices such as the Chemex and Hario V60.
The term “Third Wave” was coined in 2002, and refers chiefly to the American phenomenon, particularly from the 1990s and continuing today, but with some roots in the 1980s, 1970s, and 1960s. Similar movements exist in Canada, Australia, New Zealand, Scandinavia and spreading to Asia and South America. More broadly, Third Wave Coffee can be seen as part of the specialty coffee movement.
Trish Rothgeb (formerly Skeie) of Wrecking Ball Coffee Roasters first wrote about the Third Wave of Coffee in a November 2002 article of The Flamekeeper, a newsletter of the Roaster’s Guild, a trade guild of the Specialty Coffee Association of America. Nicholas Cho of Murky Coffee further defined the Third Wave of Coffee in an often-referenced online article. More recently, the third wave of coffee has been chronicled by publications such as The New York Times, LA Weekly, Los Angeles Times, La Opinión and The Guardian.
In March 2008, Pulitzer Prize winning food critic Jonathan Gold of the LA Weekly defined the third wave of coffee by saying:
The first wave of American coffee culture was probably the 19th-century surge that put Folgers on every table, and the second was the proliferation, starting in the 1960s at Peet’s and moving smartly through the Starbucks grande decaf latte, of espresso drinks and regionally labeled coffee. We are now in the third wave of coffee connoisseurship, where beans are sourced from farms instead of countries, roasting is about bringing out rather than incinerating the unique characteristics of each bean, and the flavour is clean and hard and pure.
From Wikipedia, the free encyclopedia

Coffee cup1Five hundred billion cups of coffee are consumed every day worldwide, but few people know much about the world’s second most traded commodity (behind oil!). So here are five quick facts about how coffee gets from farms around the world to you.
Read more: www.forbes.com

Cafe de Costa Rica BookThe new book beautifully portrays the history of Costa Rican coffee and how its influence has shaped this nation and its people.
The Costa Rican Coffee Institute (ICAFE) has released a new book that beautifully portrays the history of Costa Rican coffee and how its influence has shaped this nation and its people.
Published with Ojala Ediciones hallmark, the work provides a wealth of images and information on traditional coffee farming villages, revealing the faces, the settings, the natural scenery and the coffee-growing techniques that have placed Costa Rican coffee among the most highly valued in the world.
The book is being released as Costa Rica celebrates 205 years of coffee production.
To purchase the book email libro@cafedecostarica.com

Coffee Judge App

“Oh no”, you say, “not another unauthenticated, opinionated, self-scoring micro-blog!”

Not at all. This is a structured approach to tasting and judging coffee, one that reflects a decade of coffee judging, and world best practice.

This approach ensures a consistent, reliable and authentic framework to help coffee drinkers/ geeks/ enthusiasts/ professionals to find the real flavours of good coffee, and the cafes that serve it.

This is a disciplined process of judging the characteristics of coffee, based on the criteria used in world coffee events.  Cafes and coffees are scored using deliberate standardized categories, with overall weighting corresponding with world barista judging, and extra weighting given to reviews by coffee professionals.

Users can access a summary review based on other users reviews, as well as create their own reviews of cafes and coffees. For the price of a cup of coffee, you can participate in matching your understanding against professionals, and learn how to identify characteristics of coffee that you enjoy. 

Read more: http://coffee-judge.com/index.html

Welcome to Kencaf.com!

Bringing you the best green coffee beans the world has to offer and the knowledge, quality and service that comes with over forty years of experience.  We stock green coffee from over fifty countries around the world.  The variety we offer and the quick delivery times make us ideal suppliers to roasters throughout the U.S. and Canada.


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      The Third Wave of Coffee refers to a current movement to produce high-quality coffee, and consider coffee as an artisanal

    • 5 Things You Need To Know About Your Daily Cup Of Coffee

      Five hundred billion cups of coffee are consumed every day worldwide, but few people know much about the world’s second most traded commodity (behind oil!). So here are five quick facts about how coffee gets from farms around the world

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