- INTRODUCING - A BRAVE NEW COFFEE TAILORED BY THE EXPERTS FOR THE PROFESSIONALS

- INTRODUCING - A BRAVE NEW COFFEE TAILORED BY THE EXPERTS FOR THE PROFESSIONALS

WHO? We are a curator of 4th wave artisan coffee to the UK away from home market. We are a group that reflect the aspirations of our audience; using our collective expertise to elevate the coffee experience and deliver a specialist range of artisan coffees with transparent and open prices. THE COFFEE COLLABORATIVE : PAGE 2

WHAT? The Coffee Collaborative is helping companies elevate their coffee experience, by making artisan coffee accessible. THE COFFEE COLLABORATIVE : PAGE 3

OUR NETWORK CREATIVITY SOURCING CURATING HOW? We are fuelling creativity through collaboration; bringing together industry F&B EXPERTISE BLENDING expertise, to create a new and exciting offer for B2B CONSUMER INSIGHT ROASTING and High Street customers alike. CLIENT INSIGHT THE COFFEE COLLABORATIVE : PAGE 4

WE DO THIS BY CREATING A GREAT BLEND OF COFFEE... WE CHALLENGE PRECONCEIVED FORMATS BUCK THE STATUS QUO DEMOCRATISING GOURMET COFFEE

WE DO THIS BY... CURATING BLENDING ROASTING SUPPLYING THE COFFEE COLLABORATIVE : PAGE 6

The Collaboratives are... THE COFFEE COLLABORATIVE : PAGE 7

Name: Andy Grelak Role: Project Founder/Leader Commercial & Marketing Strategy and Business Planning 20 years experience Previously: Trade Marketing Manager for Kraft Foods UK and European Sales Manager for Kraft Foods Europe Now: Co owner of Lyons brand Name: Christian Radau Role: Recipe Engineer Green Bean Sourcing, Specifying & Recipe Construction. Cost Control. 15 years trade experience. Previously: Head of Green Bean Procurement at Schirmer Kaffee GmbH. Formerly Germany s largest PL coffee roaster. Now: Coffee Consultant at Source4Consultancy Favourite Coffee: Espresso Macchiato Favourite Coffee: Latte Name: Jim Cain Role: Sales Management, Training & Education 40 years experience in the coffee trade. Previously: Sales Director of the UK s largest PL coffee manufacturer. Now: Co owner of Lyons brand Name: Paul Kemp Role: Coffee & Foodservice Commercial & Operations Specialist. 25 years buying experience. Previously: European Purchasing Manager with the Compass Group. Founder and former owner of N&B Chocolate. Now: Coffee Consultant at Source4Consultancy Favourite Coffee: Black Filter Favourite Coffee: Flat White

Name: Luke Thomas Role: Trend Guide Youth Market Trend Spotter. Strategy Sales and new business. 2009 Winner of Future Chef. UK s youngest ever head chef. Now: International restaurateur, author & TV personality chef. Name: Dan Einzig Role: Brandmaster Creative Strategy & Brand direction CEO of Mystery Ltd, an award winning design consultancy creating F&B brands such as Giraffe & ZaZa Bazaar for the last 20 years. Founder of Dub Jam - Reggae Rum Shack Now: Leading the way for Mystery LA. Favourite Coffee: Espresso Doppio Favourite Coffee: Flat White Name:Enzo Frangiamore Role: Equipment Supplier & Advisor Now: Partner and owner of Mulmar. As pioneers in the specialty coffee industry throughout the 1990 s. Now specialist suppliers of coffee equipment to the multiple coffee chains operating in the UK. Sole distributors for La Marzocco, Faema and have created their own brand Grigia. Name:Janfranco Caro Role: Design Direction & Brand Lead 20 years experience developing brands within a number of business sectors including the F&B industry for SSP, TRG, Sodexo, Giraffe, ZaZa Bazaar to mention a few in the UK & abroad. Previously: Assistant Art Director for EMI Catalogue & Gold. Now: Creative Director for Mystery UK. Favourite Coffee: Espresso Doppio Favourite Coffee: Espresso Doppio

The market TODAY. OLD SCHOOL NEW SCHOOL SUPPLIERS Old fashioned in the wake of the growth of artisan coffee, relying heavily on heritage. Perceived as corporate monsters, with little personality beyond the logo. Perceived as less agile and unresponsive to client needs. Bureaucratic and slow to respond. Perceived as being too hipster and inaccessible. Perceived as niche, purist & expensive. Considered as smaller batch specialist suppliers. Brands tend to focus on creating a false heritage through the retro style of design. THE COFFEE COLLABORATIVE : PAGE 10

WHERE do we sit? LARGE SCALE OPERATION MAINSTREAM PHILOSOPHY ARTISAN PHILOSOPHY SMALL SCALE OPERATION THE COFFEE COLLABORATIVE : PAGE 11

We ARE... MORE ARTISANAL THAN... MORE ACCESSIBLE THAN... THE COFFEE COLLABORATIVE : PAGE 12

TONAL VALUES FUNCTIONAL COMPANY VALUES OUR DNA CREATIVE HONEST PERSONABLE KNOWLEDGEABLE EFFICIENT REAL OPERATIONAL VALUES BALANCED AGILE CORE VALUE ENERGY COLLABORATIVE FOCUSED ACCESSIBLE COST EFFECTIVE IMAGINATIVE INCLUSIVE CONFIDENT PASSIONATE PREMIUM EXPERT

WE BELIEVE THAT ARTISAN COFFEE SHOULD BE ACCESSIBLE TO EVERYBODY!

We PRIDE ourselves on our trading philosophy of... TRANSPARENCY OPENNESS HONESTY THE COFFEE COLLABORATIVE : PAGE 15

Our EXPERTISE, ATTENTION to DETAIL & QUALITY means... WE CAN MEET THE CHALLENGES YOU FACE IN YOUR EVERY DAY BUSINESS THE COFFEE COLLABORATIVE : PAGE 16

We do this through... (DIFFERENTIATION) (CARE & ATTENTION TO THE DETAILS) (FOCUSING ON IN CUP QUALITY) THE COFFEE COLLABORATIVE : PAGE 17

OUR PRODUCT Supplied ground or whole bean, the blends are either 100% Arabica, or use a touch of quality Robusta to add depth, character and ensure superlative crema. Supplied In 500g branded bags We source our green bean from North European Port s most select specialist importers and use original coffees such as Cuban Serrano / Indian Parchment and Javan to ensure a unique taste experience.

PRODUCT REVIEW Ingredients. Roast & blend curation.

IMAGINATION SOFT & SMOOTH 75% COLOMBIA EXCELSO HUILA ARABICA COLOMBIAN EXCELSO HUILA ARABICA The Huila region is one of the most well-known coffee growing areas of Colombia. The department is situated for the most part in the Central and Eastern Andes mountain range, harbouring o.a. Colombias second highest peak, the Nevado del Huila. Indeed, the volcanic soil is hart to avoid in these parts of the Andes, which makes it such a fertile ground to grow coffee. The Magdalena River, Colombia s largest stream, also plays a huge role in the departments topography. The wet temperate climate is typically cooler, with temperatures ranging between 18 and 21 C for most of the year. Elevation: 1700 metres. The taste is sweet, balanced, big body, gingerbread, dark chocolate. INDIAN PARCHMENT SETHURAMAN ESTATE ROBUSTA India is probably best known for its top quality robusta production, The multi award winning Sethuraman Estate is situated along the rich mineral soils of the Bhadra river belt, in the picturesque hamlet of Magundi, Chickmagalur. The coffee is shade grown at altitude between 762 and 915 metres, harvested then dried on wooden trays after a double wash. The taste is clean, gentle, pure cocoa powder, with light acidity. 25% WASHED INDIA PARCHMENT ROBUSTA The clever combination of balanced, gingerbread flavours from Columbian beans blended with the clean spiciness of the Indian Robusta delivers a truly delicious cup of creativity.

INSPIRATION CITRUS & CEDAR 20% HONDURAS SHG ARABICA SAN MARCOS 30% NICARAGUA SAN JUAN DEL RIO COCO ARABICA 30% CUBA SERRANO ARABICA 20% INDIAN PARCHMENT SETHURAMAN ESTATE ROBUSTA INDIAN PARCHMENT SETHURAMAN ESTATE ROBUSTA India is probably best known for its top quality robusta production, The multi award winning Sethuraman Estate is situated along the rich mineral soils of the Bhadra river belt, in the picturesque hamlet of Magundi, Chickmagalur. The coffee is shade grown at altitude between 762 and 915 metres harvested then dried on wooden trays after a double wash. The taste is clean, gentle, pure cocoa powder, with light acidity. HONDURAS SHG ARABICA SAN MARCOS Grown between 1.300 and 1.600 meters in the San Marcos de Colón mountains this coffee is a glorious, sweet, round mouthful of milk chocolate and bright acidity. NICARAGUA SAN JUAN DEL RIO COCO ARABICA The country s first coffee seeds were planted on the Pacific plateau, but nowadays most of Nicaragua s coffee production comes from the northern Cordillera Central. Our coffee is from the San Juan Rio del Coco district which is in the region of Madriz, high in the volcanic mountains where the humidity and soil conditions are ideal for coffee We love this shade grown coffee for it s pronounced sweetness, bright acidity and floral character. CUBA SERRANO ARABICA Grown in Cuba since the 18th century. After the Cuban Revolution production declined and went nearly to a standstill. In 2003 Cuba started to export coffee to Europe and Japan again, but on a lower scale, concentrating on the islands speciality coffees Serrano is a very mild coffee with slight acidity with a taste reminiscent of tobacco, dark chocolate, sugar cane and walnut. Spicy Indian robusta, delicate, peachy El Salvador chocolatey Honduras, body and floral notes from Guatemala Nicaragua and rounded off with hints of tobacco from Cuba - perfection!

GENIUS BOLD & BRAVE 20% ETHIOPIAN SIDAMO ARABICA 20% SUMATRA MANDHELING GRADE 1 30% NICARAGUA SAN JUAN DEL COCO RIO 30% HONDURAS SHG SAN MARCOS ETHIOPIAN SIDAMO ARABICA Ethiopia is widely believed to be the birthplace of the fruit we all cherish. Adding to the international fascination for the country s coffee, a huge genetic diversity of coffee varieties is found in the natural forests, making Ethiopian coffee a focus for international research. Coffee started its worldwide journey in Ethiopia, from where it first travelled to the Arab world and then to Asia. Sidamo is one of Ethiopia s most well-known coffee regions. We chose this coffee for it s delicate citrus like acidity, flavours of stone fruit, lemon grass and medium body. SUMATRA MANDHELING GRADE 1 Dutch colonialists brought coffee to the island group at the end of the 17th century, making the archipelago a pioneer in coffee production. Despite Sumatra s intense humidity, the perfect growing conditions at 1300 metres above sea level produce very fine coffees with Mild acidity, cedar wood notes, heavy body and a deep sweetness. NICARAGUA SAN JUAN DEL RIO COCO ARABICA The country s flrst coffee seeds were planted on the Pacific plateau, but nowadays most of Nicaragua s coffee production comes from the northern Cordillera Central. Our coffee is from the San Juan Rio del Coco district which is in the region of Madriz, high in the volcanic mountains where the humidity and soil conditions are ideal for coffee. We love this shade grown coffee for it s pronounced sweetness, bright acidity and floral character. HONDURAS SAN MARCOS Grown between 1.300 and 1.600 meters in the San Marcos de Colón mountains this coffee is a glorious, sweet, round mouthful of milk chocolate and bright acidity. Citrus acidity and fruity sweetness, with hints of cedar wood, milk chocolate and floral notes - combines beautifully to produce a complex and really delicious coffee.

C/B/R/S is what we do... CURATED... The Coffee Collaborative carefully source the original coffees for our blends. BLENDED... Our roaster partner cleans and stores each component before blending. ROASTED... The coffee is then roasted to our exact specification. SUPPLIED... Your orders are carefully produced and quality assured to BRC standard and fufilled direct from the roastery.

Unique mobile APP based training. Product Choice - 3 great blends. Open & fair pricing. POS design & training support Complete supply chain solution. What makes us special?

TAILORED POS A suite of POS and peripherals which drive brand and consumer engagement.* *Subject to commercial terms & agreement.

POS WINDOW DECALS COASTERS THE COFFEE COLLABORATIVE : PAGE 27

POS TABLE NUMBERS ENTRANCE SIGN THE COFFEE COLLABORATIVE : PAGE 28

POS TABLE TRIANGLE THE COFFEE COLLABORATIVE : PAGE 29

POS MENU & PROVENANCE A-BOARDS THE COFFEE COLLABORATIVE : PAGE 30

POS PRODUCT A-BOARDS THE COFFEE COLLABORATIVE : PAGE 31

POS BACK OF BAR POSTERS THE COFFEE COLLABORATIVE : PAGE 32

POS BRANDED COLLATERAL THE COFFEE COLLABORATIVE : PAGE 33

We believe there is an opportunity to differentiate your offer with a unique Coffee Collaborative... SIGNATURE RANGE That shows people how great coffee can be through creative imagination. THE COFFEE COLLABORATIVE : PAGE 34

CREATIVE & ARTISTIC COFFEE IDEAS The Salted Caramel Affogato. The Iced salted carmel frappe served in a goblet. The Collaborative Espresso martini. The Collaborative Bulleitt iced cocktail. THE COFFEE COLLABORATIVE : PAGE 35

EQUIPMENT REVIEW Mulmar are TCC s trusted national equipment service and supply partner. They have been established since 1969 and are the UK s main agents for renown brands such as Faema, La Marzocco and Grigia. If you already have a machine, Mulmar can service it! They have experience with almost all brands, including Black & White. If you need a new machine for rent, purchase or lease, as part of our policy of transparency and openness, Mulmar can either deal direct with you, or if you would like a hassle free switch, let the TCC team manage the process for you at nil cost.

THE COFFEE COLLABORATIVE CELEBRATES THE CREATIVE ENERGY THAT GREAT COFFEE GENERATES... Through delivering the finest coffee experience... By engaging clients & consumers through creativity... Inspiring the Imagination... Helping others through local charity links Consistently serving great coffee...

We are... Fuelling collaboration, creating an elevated coffee experience for all

For further information contact a collaborator... PAUL KEMP paul@thecoffeecollaborative.com Tel: 07771 667730 ANDY GRELAK andy@thecoffeecollaborative.com Tel: 07810 898 711 JIM CAIN Jim@thecoffeecollaborative.com Tel: 07515 345332 CURATED BLENDED ROASTED SUPPLIED thecoffeecollaborative.com joinus@thecoffeecollsborative.com CoffeeCollabUK