Cafento is a Spanish international coffee business with roots stretching back to 1930.
These days, the company, alongside its successful subsidiary Irish coffee roastery Java Republic, is pushing to be increasingly innovative and sustainable. Managing Director, Cafento International, Emma Brett explained to Hannah Barnett what this entails.
Standing out from the pack may be increasingly difficult in the everexpanding, trend-based coffee business, but that is not an issue for Cafento Not only does the company have almost a century of history to back it up, but it is continuously evolving.
“The transparency in everything we do sets us apart,” said Emma Brett, Managing Director, Cafento International. “We walk the talk, and we do it with the mission, passion and values that are the backbone of the company. The customer is at the heart of everything we do, and our commercial agenda is driven by fulfilling their needs. We want to be business partners, not just a supplier. That means we're always willing to go further, dig deeper and aim higher.”
A successful chapter
Cafento has had a productive, if eventful, few years. In a period that has seen a global pandemic, rising costs, inflation and an
ongoing war in Europe, the company has managed to keep things running steadily. But how?
“We’ve kept our customers at the forefront, and we’ ve remained reliable business partners, both in Spain and in Ireland,” said Ms Brett. “We’ve got a motivated and passionate team, which is difficult, given t he circumstances that everyone faces, but that has enabled us to continue with the success that we’ve had. We’re still standing and we’re still growing.”
Part of this growth is thanks to acquisitions. Over the last five years, Cafento has acquired four companies in Spain, as well as Java Republic in Ballycoolin, Dublin, and its distributor in Cork. It currently employs around 500 people, of which 80 are in Ireland.
As another metric of a productive year, in 2023 Cafento made over €100 million in revenue. “We have maintained our market
share as the largest independent family-run coffee company in Spain, and probably the second within Ireland,” Ms Brett reflected. “We have the HQ in Tineo, northern Spain, where we produce the majority of our coffee, and another in Ballycoolin. We do business across both countries, and we have regional teams nationwide to support every local customer.”
Sustainable standards
The company has also made significant progress on its net zero journey. Before it was acquired by Cafento, Java Republic was already a highly sustainable business, building the world’s first carbon neutral roastery back in 2011.
This carbon neutral status must be maintained on an annual basis. So, in 2023, the company installed 315 solar panels on the roof of its HQ. The 130KW system provides around 100,160KW per
year, equating to 43% of the company’s energy requirements or 100% of the electricity needed to power 14 houses for the entire year.
“Plus, we’ve changed all our single-use packaging to recyclable or combustible, we have an ever-evolving decarbonisation agenda and there’s zero waste to landfill at production facilities,” said Ms Brett. “This means all coffee waste is composted and much of it is converted into fertiliser for farms.”
Java Republic also runs two packagingfree cafes in Ireland, with coffee transported and stored in re-usable containers. In Spain, Cafento has eliminated all plastics from packaging and reuses its hessian coffee sacks. Additionally, 120 tonnes of coffee waste, known as the husk, are used to generate biogas across Spain.
These initiatives are part of a wider understanding that customers in today’s
world expect continuous sustainable action from companies. “The upcoming generation have the mindset to ask what a company is doing and is it sustainable? ” said Ms Brett. “We want to ensure we’re as transparent as we can be and that it is not just skin deep. That’s fundamental.”
Ahead of the game
Long gone are the days when coffee options were limited to with milk, or without. Both Cafento and Java Republic recognise the need to provide a range of seasonal drinks f or B2B customers and consumers alike. Up and coming beverage options already offered by the company include matcha, chai, pumpkin spice and turmeric lattes.
“The list is long, but we want to make sure our clientele has a different offer for their consumers,” Ms Brett explained. “There’s a huge focus on cold drinks in the market now.
“So, we’ve spent time over the last eight months developing cold brews, and now serve it in our café in Ireland. And there’s several options that go with that, like tonic espresso, peach, lemonade or vanilla cold brew. This ensures that we are ahead of the game on this trend of cold coffee drinks, which is something separate from iced coffee.”
The development continues in Spain, where in 2023 the company launched a kombucha range with five different flavours: lemon and mint, fruits of the forest, pineapple, passionfruit, and jalapeno, selling 70,000 bottles to 1,200 customers last year. “We recognise that trends are changing,” said Ms Brett. “So, we’re trying to be innovative. It will take some time, but we’ve got the products ready and available.”
In order to continue to offer a reliable service, while also creating products ahead
Emma Brett, Managing Director
of the curve, Cafento must also maintain strong relationships with its suppliers.
“They’re absolutely key,” said Ms Brett. “This goes from suppliers for green coffee to recyclable cups, to machinery, to packaging. The key to building long-term relationships is being transparent and open to developing a solution together.
“In September 2024, we will celebrate 25 years for Java Republic, and it's getting up to 100 years with Cafento. If we keep the dialogue open, then we get optimal results and longevity.”
People power
As a one-stop shop and bean-to-cup producer, it is vital for Cafento to share the benefits of its experience with both the internal team and customers.
“Training is fundamental to ensure that consumers get the best premium coffee,” said Ms Brett. “It means customers are kept up to date on how to serve coffee. Consumers are increasingly discerning about coffee, which
has become a huge industry, so expectations for beverages of a premium quality have grown.”
This dedication to training extends to some of the company’s CSR initiatives. One notable programme run in Spain trains people with Down’s syndrome as baristas. They then go on to compete in the Down Barista Championships. “We also offer support and ensure the right people are in the room to get them employment afterwards,” Ms Brett added.
It is clear that Cafento will continue to succeed thanks to its fundamental focus on both people and products.
“Seeing the team succeed is something that excites me,” Ms Brett concluded.
“Passionate expertise, and a happy team, makes a great company. I also love meeting customers and experiencing firsthand what their needs and wants are.
“Plus, I love the smell of coffee. I feel very lucky to be based in our Dublin roastery, so when I come in early the morning, that is the smell that greets me.” n
