Cover for pdf - Starbucks

More documents

Recommendations

Info

The World of Coffee Located between the Tropics of Cancer and Capricorn are the lands where coffee trees thrive – also known as the bean belt. Our coffee buyers travel to the higher elevations where the climate and soil provide perfect growing conditions. These are the places where they find the finest arabica beans in the world. Most of our coffees come from Central America, while others are found in Africa, Indonesia and South America. HAWAII MEXICO GUATEMALA EL SALVADOR �� C S R 2 0 0 3 C O F F E E 24 COSTA RICA HONDURAS NICARAGUA PUERTO RICO PANAMA COLOMBIA PERU BOLIVIA � � � � � � � � � � � � � � � � BRAZIL A S N A P S H O T O F T H E C O F F E E I N D U S T R Y Coffee is consumed all over the globe, making it one of the most valuable primary products in world trade. It is an important source of income for an estimated 25 million people living in more than 70 tropical coffee-producing countries. As an export, it is crucial to the economies and politics of many developing countries, and in some cases accounts for 80%* of their foreign exchange earnings. There are two commercially important species of coffee – robusta and arabica. About 75% of the world’s production is arabica coffee, which flourishes in higher altitudes and has a more refined flavor compared to the robusta varieties, which grow in lower elevations. Starbucks only purchases arabica coffee beans. * International Coffee Organization
ETHIOPIA ZIMBABWE KENYA TANZANIA YEMEN � � � � � � � � � � � � � � � � � � � THAILAND INDONESIA 25 EAST TIMOR Arabica coffee is sold in two distinct markets – the commodity and specialty markets: PAPUA NEW GUINEA • Commercial-grade arabica coffee is traded as a commodity in a highly competitive market on the New York “C” (the worldwide reference used by coffee traders for commercialgrade coffee). During 2003, “C” prices for commercial-grade arabica coffee were as low as $0.55 per pound ($1.21 per kilogram). • Higher-quality arabica beans are sold to the specialty coffee market, which represents 10%** of total worldwide coffee purchases. Specialty coffee is produced mostly on small-holder farms and can command much higher prices than commercial-grade arabica. In recent years, a variety of factors have stimulated a rise in global coffee production, while consumption has remained relatively static. The result is a coffee surplus that has driven prices down to levels not seen in 30 years. This has been devastating for many coffee farmers who produce commercial-grade coffee. They are not earning enough to cover their costs of production or make a profit. One encouraging sign is the rise in consumer demand for high-quality specialty coffee. Since the early 1990s, this segment of the market has grown dramatically, as consumers have demonstrated their willingness to pay more for gourmet coffee. As a result, farmers who produce high-quality coffee can command better prices for their crops from Starbucks and other coffee companies that buy only premium beans. ** Specialty Coffee Association of America C O F F E E C S R 2 0 0 3
Page 1 and 2: L I V I N G O U R VA L U E S Corpor
Page 3 and 4: living our values 2 14 22 38 48 70
Page 5 and 6: Provide a great work environment an
Page 7 and 8: T H E H E L P L I N E Another vehic
Page 9 and 10: B E I N G A S T A R B U C K S P A R
Page 11 and 12: B R I N G I N G O U T T H E B E S T
Page 13 and 14: I N T E G R A T I N G O U R N E W S
Page 15 and 16: R E C O G N I T I O N • For the f
Page 17 and 18: Embrace diversity as an essential c
Page 19 and 20: D I V E R S I T Y T R A I N I N G D
Page 21 and 22: B A R T L E T T D A I R Y D E L I V
Page 23 and 24: R E C O G N I T I O N • Starbucks
Page 25: Apply the highest standards of exce
Page 29 and 30: Coffee Sourcing ��
Page 31 and 32: Preferred Supplier Program Progress
Page 33 and 34: Certified and Conservation Coffees
Page 35 and 36: Conservation Coffee Program Report
Page 37 and 38: P R O V I D I N G F A R M E R S A C
Page 39 and 40: G O I N G F O R W A R D Starbucks i
Page 41 and 42: Develop enthusiastically satisfi ed
Page 43 and 44: B R I N G I N G S T A R B U C K S T
Page 45 and 46: I M P R O V I N G O U R C O M M U N
Page 47 and 48: N U T R I T I O N I N F O R M A T I
Page 49 and 50: We have relayed these concerns to o
Page 51 and 52: Contribute positively to our commun
Page 53 and 54: Make Your Mark M A K E Y O U R M A
Page 55 and 56: E A R T H D A Y Celebrating Earth D
Page 57 and 58: T H E S T A R B U C K S F O U N D A
Page 59 and 60: • The Community~Word Project in N
Page 61 and 62: L O C A L A C T I O N Starbucks sup
Page 63 and 64: T A Z O A N D M E R C Y C O R P S T
Page 65 and 66: Tea and Paper Sourcing ��
Page 67 and 68: Store Design and Operations ��
Page 69 and 70: PAINTS WITH LOWER AMOUNTS OF VOLATI
Page 71 and 72: G O I N G F O R W A R D Starbucks w
Page 73 and 74: Recognize that profi tability is es
Page 75 and 76: Company Profile ��
Page 77 and 78:
E X P E C T A T I O N S O F O U R S
Page 79 and 80:
G O I N G F O R W A R D As a public
Page 81 and 82:
A B O U T T H I S R E P O R T Starb
Page 84:
© 2004 Starbucks Coffee Company. A
show all

Cover for pdf - Starbucks

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?