The Sustainability Preferences of Specialty Coffee Consumption Trends at Sa.Tuang Coffee

Vincensius Yoga, Indria Widyawan, Krisna Yoga Wisesa, Kaisar Shauma Rif’at Jauharie, Sharren Natasha, Nuraeni Wulandari

Abstract


The increase in specialty coffee consumption has become a global phenomenon that is attracting attention. This research aims to identify the factors driving this trend, focusing on the role of sustainability, ethical sourcing, and the third wave coffee shop experience. Through surveys of specialty coffee consumers and in-depth interviews with industry players, this research will reveal how these factors influence purchasing decisions and shape consumer perceptions of specialty coffee. By filling a gap in the existing literature, it is hoped that this research will contribute to the development of more effective marketing strategies for those in the specialty coffee industry, as well as provide recommendations for consumers who wish to make more sustainable choices.

Keywords


Café; Coffee; Specialty; Third Wave; Trend Coffee

Full Text:

PDF

References


National Coffee Association. (2024). Past-day Specialty Coffee Consumption at 13-year High. Retrieved from: https://www.ncausa.org/Newsroom/Past-day-specialty-coffee-consumption-at-13-year-high

Maspul, K. A. (2022). Antara kolonialisme dan keberlangsungan kopi di indonesia antara kolonialisme dan keberlangsungan kopi di Indonesia. Researchgate, August 2020. Doi: https://doi.org/10.13140/RG.2.2.25974.32329

Gumulya, D., Helmi, I. S., Program, S., Desain, S., & Harapan, U. P. (2017). Kajian budaya minum kopi Indonesia. Jurnal Dimensi Seni Rupa dan Desain, 13(2): 153–172.

Prakosa, A. (2019). Generasi third wave coffee : Perspektif milenial terhadap kopi gelombang ketiga. Bisman (Bisnis & Manajemen): The Journal Of Business and Management, 2: 106–118.

Fitriani, D., 1. (2023). Eksistensi budaya minum kopi dari era kolonial hingga era modern. Daya Nasional: Jurnal Pendidikan Ilmu-Ilmu Sosial dan Humaniora, 1(3): 114–119. Doi: https://doi.org/10.26418/jdn.v1i3.70369

Kembaren, E. T., & Muchsin. (2021). Pengelolaan pasca panen Kopi Arabika Gayo Aceh. Jurnal Visioner Dan Strategis, 10(1): 29–36.

Simorangkir, N. C., & Rosiana, N. (2022). Analisis efisiensi pemasaran kopi robusta. Jurnal Agribisnis Indonesia (Journal of Indonesian Agribusiness), 10(1): 113–125. Doi: https://doi.org/10.29244/jai.2022.10.1.113-125

Siregar, S., GAEKI, & BPS Provinsi Lampung. (2018). Kopi: Sejarah, Perkembangan, dan Permasalahan di Lampung. Retrivied from: http://e-journal.uajy.ac.id/20725/2/TA16121%201.pdf

Specialty Coffee Association. (2020). Specialty Coffee Association. Retrivied from: https://sca.coffee/

Apresian, S. R. (2018). Industri kopi Indonesia dan Third Wave Coffee Culture, Thesis. Bandung: Universitas Parahyangan

Kementerian Perindustrian. (2024). Masuki Third Wave Tren Konsumsi Kopi, Kemenperin Angkat Produk Spesialti. Retrieved from: https://kemenperin.go.id/artikel/25317/Masuki-Third-Wave-Tren-Konsumsi-Kopi,-Kemenperin-Angkat-Produk-Spesialti

Marta, A. P. (2022). Preferensi Konsumen terhadap Kopi Lokal pada Third Wave Coffee di Kota Palembang, Thesis. Palembang: Universitas Sriwijaya

Ottencoffee. (2023). Seduh Kopi Dengan Aeropress, Simak Teori Seduhnya. Retrieved from: https://ottencoffee.co.id/majalah/seduh-kopi-sendiri-dengan-aeropress-simak-teori-seduhnya?srsltid=AfmBOoowyh7f8L8riR9ZcOyG9Fy7Uwhtt2--kKsTWt-CoXBhpXfhgyb3

Ottencoffee. (2023). Apa Itu V60, Selengkapnya Hario V60 Dripper dan Penggunaannya. Retrieved from: https://ottencoffee.co.id/majalah/apa-itu-v60?srsltid=AfmBOophCEsHf5HgC_lhHPmK_AQMhWx6Oq4taOaawDNcqb2JUbv57iCK

Gunawan, E. J. M. (2018). Industri Kopi Indonesia dan Third Wave Coffee Culture, Thesis. Bandung: Universitas Parahyangan

Sahabuddin, R., Arif, H. M., Natalia, S., Astina, L., & Anafani, S. (2023). Analisis preferensi konsumen terhadap minat beli kopi kenangan di Kota Makassar. Jurnal Mirai Management, 8(2).

Hasibuan, S. A. F., Harahap, R. H., & Purwoko, A. (2021). Peran pemuda dalam pengembangan usaha kopi di kawasan Wisata Simarjarunjung. Perspektif, 10(2): 644–655. Doi: https://doi.org/10.31289/perspektif.v10i2.4970

Suud, H. M., Savitri, D. A., & Ismaya, S. R. (2021). Perubahan sifat fisik dan cita rasa kopi arabika asal Bondowoso pada berbagai tingkat penyangraian. Jurnal Agrotek Ummat, 8(2): 70-75.

Fitri, M. A., Syahni, R., & Hendri, M. (2022). Perbandingan industri kopi Indonesia dan Malaysia. Agrovital: Jurnal Ilmu Pertanian, 7(2), 118-121.

Maligan, J. M. ., Wibowo, A. T. E. ., & Zefanya, N. . (2022). Karakter sensoris kopi arabika Semeru natural. Prosiding Seminar Nasional Instiper, 1(1), 292–298. Doi: https://doi.org/10.55180/pro.v1i1.265




DOI: https://doi.org/10.17509/gastur.v12i2.81475

Refbacks

  • There are currently no refbacks.


View My Stats