Organic coffee has become the beverage of choice in food service establishments ranging from highway convenience stores to fast-food chains. It is also offered in college dining halls, the National Zoo and Smithsonian cafeterias, destination spas, and some of the nation’s finest restaurants. According to the Organic Coffee Collaboration, a project of the Organic Trade Association (OTA), the greater availability comes as consumers increasingly adopt all things “green,” and roasters work with restaurateurs to create special blends for a wide variety of demanding palates.
To read the full article, click here.
