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Canterbury Coffee Welcomes Kim Cunningham as Chief Executive Officer

Canterbury Coffee is pleased to welcome Kim Cunningham as Chief Executive Officer (CEO). With more than 25 years of coffee industry experience, Kim will build on Canterbury’s strong foundation, deepen relationships with customers and partners, and identify new opportunities for growth and innovation.

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  • A person wearing gloves works on the internal components of complex commercial coffee equipment, using tools and inspecting wiring and parts on a workbench as part of professional coffee equipment service.

    Commercial Coffee Equipment & Service

    Canterbury provides commercial coffee equipment, backed by ongoing service and maintenance, to cafés, restaurants, hotels, and foodservice operators. Our goal is simple: keep your equipment running reliably and your coffee program performing at its best.

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  • A black mug of frothy beverage topped with a banana slice and sprinkled cocoa powder. Cinnamon sticks and another mug are blurred in the background. Orange banner text reads, “2026 Fall Beverage Trends Part 3.”

    Why Banana Bread Beverages Belong on Your Menu

    A new seasonal drink offering can build excitement, inspire trial, and give guests another reason to come back. Banana bread strikes an appealing balance between familiarity and novelty, bringing a fresh take to the classic flavours of fall. For cafés looking to differentiate their menu while staying within the comfort zone of what customers already love, banana bread offers a simple yet compelling opportunity.

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  • A person pours espresso from a small glass pitcher into a tall glass of iced tea with orange slices. Text on an orange banner reads: “2026 Fall Beverage Trends Part 2” with leaf icons.

    Coffee’s Next Unexpected Pairing Is Citrus. Here’s Why It Works

    Citrus is finding a place on coffee menus in everything from espresso tonics and citrus cold foams to orange-infused lattes and seasonal specialty drinks. For operators, however, the appeal goes beyond simply introducing a new flavour; it opens the door to fresh ways of creating excitement and differentiation on the menu.

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  • A glass mug of whipped cream-topped coffee with a brown cookie, set on a saucer. Text overlay reads “2026 Fall Beverage Trends Part 1”.

    Cookie Butter is the Latest Flavour Transforming Menus

    As consumers seek more unique and indulgent beverages, operators need menu concepts that are exciting, memorable, and easy to execute. Cookie butter delivers on both fronts, offering the nostalgic indulgence customers crave while providing a versatile flavour that works across beverages and dayparts.

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  • A man wearing a green apron and white shirt uses a spoon to taste coffee from a black cup labeled “Turquía” at a cupping event, with other people and numbered cups in the background.

    How Q Graders Assess Coffee Quality at Origin

    At this year’s Golden Cup Coffee Competition in Lima, Peru, Canterbury’s Q Grader and Manager of Coffee Sourcing and Innovation, Tim Cole, served on the judging panel, cupping coffees alongside representatives from participating co-operatives. Read more to discover Tim’s firsthand experience and the insights the competition offers into the evolving specialty coffee industry.

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