Third WaveCraftLight roast
Third Wave — the craft era
~2002 → present
Coffee treated like wine: traceable to the farm, lightly roasted to preserve origin character, brewed manually with deliberate recipes, served by trained baristas. The cup becomes a transparent collaboration — farmer, processor, roaster, barista all named on the bag.
CRAFT NOTE
Trish Rothgeb's 2002 'Norway and Coffee' essay coined the term. By 2010 it was a global movement; by 2020 it was the default of any serious café.