As coffee menus evolve to include "swavory" global flavors (miso, pandan, ube) and functional ingredients (mushrooms, proteins, adaptogens), the role of green coffee sourcing is changing.

This panel brings together roasters and importers to explore the intersection of menu innovation and supply chain reality. We’ll discuss how current market volatility and shifting sourcing opportunities are influencing drink development, and how roasters can select the right "canvas" for these complex, multi-layered beverages.

Whether you are looking to de-risk your supply chain or find the next viral flavor profile, join us for a collaborative look at how sourcing is being redefined for the 2026 specialty market.