As we unlock another year in the business of people-first specialty coffee, we look towards the current trends and predictions of what the world of sustainable coffee could look like in the next 12 months.
When we talk about trends, we’re getting underneath the surface. Yes, TikTok-approved matcha green is obviously here to stay, but we’re also here to open the conversation about the changing landscape for coffee producers, roasters, café owners and drinkers, as well as explore how the hospitality industry can weatherproof itself in an ongoing rocky economic climate.
Let’s dig in.
Processing innovation, driven by producers
From carbonic maceration to the use of specific yeasts, and the introduction of more experimental fermentation techniques, coffee processing has become a regular fixture on the specialty drinker’s menu in recent years. Loved for its unusual flavour profiles and full-bodied character, fermentation-forward coffees look set to stay.
While much of this movement has been driven by consumer demand for novelty, it’s also being led by established producers looking to diversify their offering and mitigate the effects of the climate crisis.
We’ve seen this first hand through Daterra 6, our collaborative project with pioneering producers Daterra in the Minas Gerais region of Brazil. The sample box offers drinkers the chance to taste the impact of processing on flavour, while simultaneously allowing producers at Daterra to explore alternatives to the typically water-heavy pulped natural processing the region is known for. With 2024 seeing extreme heat and prolonged drought, adaptability in processing could form a key component in future sustainable production.
In order to produce experimental fermented coffees that meet exacting standards, both specialist knowledge and infrastructure are required. Perfect Daily Grind’s article ‘Producers are looking for more innovation in coffee processing’ explores this:
“Ultimately, to achieve the desired results with high-level fermentations, a science-based approach is key. This means investing in infrastructure, such as hermetic tanks and cooling systems, as well as scientific tools like pH meters and microbial tracking devices. Additionally, it involves training in microbiology and sensory calibration, and implementing post-processing stabilisation protocols.”
Because of this, more experimental fermentations tend to remain within the reach of the world’s most established producers with the resources to invest. Of the 30 coffees we roasted in 2025, two could be described as experimental fermentation-led lots — the Daterra IAC125 Brettanomyces yeast lot, developed collaboratively with the producer, and a mosto-fermented coffee from Sirinya in Northern Thailand. (It’s also worth noting that all coffees undergo fermentation in some form, regardless of processing method.)
While the consumer market for these coffees remains relatively niche, producers honouring more traditional techniques — and our beloved everyday drinking coffees — will still find plenty of people reaching for a clean washed filter or a classic espresso.
While we can expect to see more expressive fermentation-led coffees appearing on competition stages and ultra-specialty brew bars in 2026, the mass appeal of the specialty scene still sits with clean, balanced cups that pair beautifully with milk in a fan-favourite flat white. Our focus is on coffees people can enjoy every day - not just one off.
From producer to consumer, the influence of Asian coffee culture
We have a history with exceptional Asian-produced coffees, having featured specialty beans sourced from the region by our importing partners Indochina Coffee in the Climpsons offering since 2018. Over the last seven years, we have roasted a range of varieties and processing methods from industry-leading producers in Thailand, Myanmar, China and India. We have seen both the quality of these coffees — and your interest in them — grow year on year.
In 2025, a truly unique mosto-fermented coffee from Sirinya in the highlands surrounding Chiang Mai, Northern Thailand proved to be our top-selling filter coffee. It’s one of those coffees that sticks in your memory — so much so that we can almost still taste it now. Our most popular coffee the last two years!
In 2026, we only expect to see interest in Asian coffees continue to grow, with returning favourites and new surprises appearing on our menu.
Alongside this, producers in Asian countries including Indonesia, China and India are seeing increased demand for domestic consumption, with specialty coffee and café culture developing locally. In the past, many producers grew specialty coffee primarily for export, with the majority shipped abroad to be roasted in Europe or the US. As domestic demand grows, the balance between local and export consumption is diversifying.
Perfect Daily Grind highlights that Asia is set to generate most of the world’s coffee demand growth over the next decade. This increase in local demand offers greater sustainability for producers, reducing reliance on volatile global prices and export costs, while allowing them to thrive through relationships with domestic roasters and cafés.
The trend-setting influence of Asian coffee culture is also felt globally. From the precision and design-led approach of Japanese cafés to the creative, customisable drinks popular across the region, Asian coffee culture continues to shape how the rest of the world drinks coffee. With customisation increasingly viewed as an immersive experience, this trend looks set to continue into 2026.
Local, global and the ongoing shift from commodity to specialty
In October last year, Starbucks closed 10 of its UK stores as part of a global review. In a statement on their website, Starbucks chairman Brian Niccol said:
“Over the next 12 months, we plan to uplift more than 1,000 locations to introduce greater texture, warmth, and layered design.”
Large chain coffee shops have long borrowed elements of specialty aesthetics and language, with varying success. This year, we’ve seen Caffè Nero introduce its first single-origin light roast, while Starbucks launched a neighbourhood-focused advertising campaign.
But, as always, the proof is in the cup.
Could it be that time is running out for large chains offering commodity-grade coffee, as more drinkers develop a taste for higher-quality specialty brews? The shift has certainly proved successful for Joe & The Juice, who have been serving specialty coffee roasted by Climpsons since 2023.
When we talk about the success of specialty coffee, we also have to talk about small-scale local businesses. United Baristas attributes the success of specialty coffee to its market structure:
“Specialty has grown from a niche into a significant portion of the larger coffee industry because of its market structure. Having thousands of small businesses at the production and consumer ends of the industry enables micro-targeting of coffee drinkers.”
This year, independently owned neighbourhood ventures including It Takes a Village, Unit 3 and DNA Teas & Cs in Palmers Green opened their doors, serving Climpsons coffees to their local communities. In 2026, we predict more local ventures will succeed, driven by the public’s appetite for quality and a continued support-small-business mindset.
AI robot baristas
Artificial intelligence is coming for many jobs — and it seems even baristas aren’t entirely exempt. Rozum Robotics have developed a one-armed robot barista capable of grinding, brewing and serving coffee autonomously.
While the technology is impressive, you’ll be relieved to hear we won’t be installing robots behind the bar on Broadway Market anytime soon. Our barista team brings creativity, warmth and conversation that no machine can replicate — and we suspect they’re better at latte art too.
Bringing the café home
In October 2025, 13% of Brits worked exclusively from home, with a further 27% working hybrid, according to Statista. With fewer daily café visits for some customers, cafés are increasingly diversifying by offering beans, brewing equipment and premium drinks for home use.
We’ve seen this reflected in our own customer behaviour. Larger formats such as 2kg bags and 3L bag-in-box coffee concentrate are outperforming smaller sizes, while sales of Clever Drippers and V60s show that hands-on brewing remains popular. Decaf has also surged in popularity, now outperforming many of our long-standing bestsellers.
As coffee drinkers seek customisation and versatility, coffee concentrates offering endless recipe possibilities are set to grow in 2026. We now offer our Coffee Concentrate in 1L, 3L and 5L formats to suit every kind of coffee-drinking household.
From our 20+ years in specialty coffee, we know that blindly following trends won’t lead to success. But as the global coffee landscape evolves in response to changing markets and climates, keeping a finger on the pulse is essential.
Regardless of what 2026 brings, we’ll continue to source coffees from ethical, environmentally driven producers, championing the knowledge, care and innovation behind every bag we roast.
What are your predictions for specialty coffee in the year ahead?
