We use cookies to give you the best personal experience on our website. If you continue to use our site without changing your cookie settings, you agree we may place these cookies on your device. You can change your cookie settings at any time but if you do , you may lose some functionality on our website . More information can be found in our privacy policy.
Please provide more information.
Stylus no longer supports Internet Explorer 7, 8 or 9. Please upgrade to IE 11, Chrome, Safari, Firefox or Edge. This will ensure you have the best possible experience on the site.
Brief Published: 22 Jan 2016

New Coffee Hybrids

Coffee Juice's 'Joffee'

A variety of new coffee hybrids are providing consumers with punchy alternatives to the traditional product.

Texan company Coffee Juice has launched a beverage made from Fairtrade coffee, juiced whole blueberries and cane sugar. Dubbed Joffee, the drink is also available in Coconut, Sweet Vanilla and Salted Caramel flavours. In a similar vein, South American coffee grower Aida Batlle has created a tea and coffee hybrid called the Cascara. Made from the flesh of coffee cherries, the coffee-based drink has the aroma and texture of herbal tea.

In the confectionery realm, American entrepreneur David Klein – the previous owner of US jellybean manufacturer Jelly Belly – will produce a new line of caffeinated jelly beans. Original Coffee House Jelly Beans will be available in five different flavours including Coffee and Doughnuts and Caffe Macchiato, and will retail at $49.75 for a 5lb bag.

Inventive brands are borrowing flavour ideas, packaging cues and serving styles from other industries in order to produce new and exciting coffee formats. For more on how coffee brands are upping their game to capture consumer interest, see Reinventing Coffee. For more on innovative coffee products, see Dissolvable Coffee Pods, Vitamin-Infused Coffee and Probiotic Coffee Capsules