星巴克在中國又遇強敵,這家可能比瑞幸還猛大綱
Bethlehem Tilahun Alemu has a dream: that everyone should one day taste hand-roasted Ethiopian coffee.
貝絲麗罕·提拉轟·阿勒木有個夢想：讓每個人都能品嚐到手工烘焙的埃塞俄比亞咖啡。
As an entrepreneur, Alemu always wanted to replicate this dynamic experience—what she calls “the magical process”—to coffee lovers worldwide.
阿勒木作爲一名創業者一直想把這種富有生命力的體驗複製到全世界、讓全球的咖啡愛好者接觸到；她把這個過程稱爲“一個充滿魔力的過程”。
And so was born in 2016 the idea for Garden of Coffee, a brand that uses artisanal methods to source, process, roast, and package Ethiopia’s legendary beans.
於是，咖啡花園的想法就這麼在2016年誕生了，這個品牌會用純手工的方式採集、處理、烘焙以及包裝埃塞俄比亞傳奇性的咖啡豆。
This personalized roasting, Alemu says, helps preserve the quality of the coffee for the final customer, reduces the ecological footprint associated with factory roasting, and creates a business model that values local manufacturing.
阿勒木說，這種個性化的烘焙能幫最終的消費者保留咖啡的品質，還可以削減掉工廠烘焙帶來的碳足跡，並且創造了一種重視本地製造的商業模式。
Starbucks, Coca-Cola, e-commerce giant Alibaba, hedge fund manager Bill Ackman, and local Chinese start-up Luckin Coffee have in recent years all bet big on China’s nascent coffee scene.
星巴克、可口可樂、電商巨頭阿里巴巴、對衝基金經理比爾·阿克曼以及中國本土的創業品牌瑞幸咖啡近幾年都對中國初生的咖啡消費市場下了重注。
Java House, East Africa’s largest chain of coffee shops, also said in August it would capitalize on this increased demand for specialty coffee to supply the Chinese market.
東非最大的咖啡店連鎖品牌 Java House 也在8月宣佈要從中國市場對精品咖啡持續增長的需求中掘金。
Through a subscription service, customers will also be able to receive their favorite coffee of choice in one, two, or four-week intervals.
消費者還能通過訂閱服務來以一週、兩週或四周的間隔定期獲取他們最喜歡的咖啡豆。
The first wave involved the mass drinking of the brew, the second grew with the rise of a coffee culture through brands like Starbucks, while the third focused on artisanal coffee making.
第一次浪潮指的是人們開始大範圍飲用這種飲品，第二次則是星巴克這類品牌的咖啡文化興起，第三次則是精品手工藝咖啡的興起。
The fourth wave now focuses less on commercialization, more on long-term sustainability, besides promoting and preserving local ways of farming.
而這第四次浪潮的主要着眼點不是商業化，而是長期的可持續發展，以及對本地農業的促進和保護。
“We are doing this not only because hand-roasting coffee is an ancient art that we strongly feel is worth preserving and promoting, but because we believe this method of coffee roasting is the key to unlocking Ethiopian coffee’s true magical tastes,” Alemu says. “That’s the critical distinction.”
阿勒木說：“我們這麼做，不光是因爲我們覺得手工烘焙的咖啡是一種值得保護和推廣的古老藝術，還因爲我們覺得只有用這種方式烘焙才能展現埃塞俄比亞咖啡那具有魔力的口味。這纔是它和普通咖啡最主要的區別。”
