Javo Beverage envisions 20 more years of innovation

Two decades ago, before cold brew was even ‘cool’, Javo Beverage set the standard for cold brew quality, using its proprietary extraction process coupled with a passion for brewing. delicious tasting coffee.

“We were ahead of the market, perfecting our process and producing extracts and concentrates with unmatched fresh taste profiles,” says Brad Petersmeyer, Chief Innovation Officer. “With our coffee extracts we get a well-balanced sweet and authentic flavor, using only roasted ground coffee and filtered water, so they are all clean too. We don’t tinker with the flavor by adding or removing anything. Our proprietary extraction process is what gives our cold brew its remarkably pure flavors.

The extraction is done in small batches at low temperature without any heat treatment to ensure the homogeneity of the flavor. Javo’s premium extracts and concentrates are then stored and delivered under refrigeration. The cold supply chain preserves the exceptional taste quality of the products.

Although Javo started out with the extraction of cold brew coffee, the company quickly added tea and botanical extracts and concentrates to its offerings. Both cold brew tea and botanical varieties are extracted using the same method, which offers equally pure flavor profiles. Recently, Javo has seen interest in its botanical extracts increase alongside consumer interest in functional foods and drinks and all-natural ingredients. “Younger consumers – millennials and millennials – are really driving this demand for cleaner labels and products with healthier ingredients,” says Petersmeyer. This broadened the company’s botanical product line. Potentially, any water soluble plant material can be extracted through the proprietary cold infusion process. For example, hibiscus extract is used as both a natural flavor and color, and guayusa as a natural source of caffeine.

Future casting

By 2023, the global cold-brewed coffee market is expected to reach nearly $ 1.4 billion, according to Statista. Cold brew is the choice of one in five coffee drinkers, and the National Coffee Association also says it’s the fastest growing segment. To meet the demand for differentiated tastes in the specialty coffee segment, Javo tailors cold brew coffee extract to customer specifications. “We offer different roast profiles and single origin coffees, as well as the desired certifications including organic, Rainforest Alliance and Fair Trade,” says Petersmeyer. “Cold brews are known for their sweet, authentic coffee flavors. The category is experimenting with decaffeinated and cold-infused lattes, using both dairy milk and plant-based milk. Despite what it may seem, among young people there is a tendency to move away from overly sweet coffee concoctions towards more sophisticated, coffee-focused drinks.

Javo is forward looking and looks to the next 20 years of innovation. In preparation, the company expanded its production capacity with a 240,000 square foot plant in Indianapolis in 2018. “The Indy site allows us to support our growing customer base nationwide. Our heritage is in cold brew coffee, but our extracts are used nationwide in all kinds of beverages and food products, from frozen desserts and baked goods to alcoholic beverages and smoothies. The future is in all-natural, own-brand products with additional functional wellness benefits, and we are positioned to support it with our extracts.

The news and information presented in this press release have not been corroborated by QSR, Food News Media or Journalistic, Inc.

About Glenda Wait

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