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Third-wave coffee is a term primarily in the United States coffee industry emphasizing higher quality, single-origin farms and light roast to bring out distinctive flavors. Though the term was coined in 1999, the approach originated in the 1970s, with roasters such as the Coffee Connection.
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| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Third-wave coffee | is a | term primarily in the United States coffee industry emphasizing higher quality | 0.90 | text |
| the Coffee Connection | instance of | with roasters | 0.80 | text |
| The New York Times | instance of | Use of the termThe third-wave of coffee has been chronicled by publications | 0.80 | text |
| LA Weekly | instance of | Use of the termThe third-wave of coffee has been chronicled by publications | 0.80 | text |
| Los Angeles Times | instance of | Use of the termThe third-wave of coffee has been chronicled by publications | 0.80 | text |
| La Opinión | instance of | Use of the termThe third-wave of coffee has been chronicled by publications | 0.80 | text |
| The Guardian.In March 2008 | instance of | Use of the termThe third-wave of coffee has been chronicled by publications | 0.80 | text |
| the food critic Jonathan Gold of LA Weekly defined the third wave of coffee | instance of | Use of the termThe third-wave of coffee has been chronicled by publications | 0.80 | text |
| Third-wave coffee | related to history | The | 0.60 | section |
| Third-wave coffee | related to history | Trish Rothgeb | 0.60 | section |
| Third-wave coffee | related to history | However | 0.60 | section |
| Third-wave coffee | related to history | Timothy | 0.60 | section |
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