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The purpose of this paper is to identify pathways to improve the performance and competitiveness of Ethiopia's tourism sector using coffee as one essential tourism experience, thereby improving the socio-economic conditions of the local communities who depend on coffee for their livelihoods.

Based upon qualitative focus group discussions undertaken with key informants in both the coffee and tourism sectors in Ethiopia.

Despite the existing tourism development potential, Ethiopia has not yet fully exploited this position. While the country uses coffee to assist its destination marketing strategies, practical interventions to position coffee as a primary tourism product are absent and remain of critical importance.

In this exploratory study key informant participants from government and industry share their experience within this policy domain. It is acknowledged that future research aiming to provide a fuller picture of governance in this domain would also include the perspective of community-level coffee growers.

Paramount among the implications of this study is the need to enhance cross-sectoral planning and collaboration and to establish a bridging organisation that will help integrate the agricultural (coffee) sector and the tourism sector.

This study identifies key governance-related obstacles to addressing rural poverty through coffee-related agri-tourism initiatives in Ethiopia.

This paper addresses, from a governance perspective, the obstacles and opportunities for coffee as a tourism product/experience in Ethiopia. The paper identifies what interventions and innovations in policy and practice are necessary to enhance the role of Ethiopia's coffee culture in the performance of the country's tourism sector.

This paper aims to investigate the potential for developing a unique coffee tourism experience in the Eje Cafetero region of Colombia, considering unique local traditions of coffee production, as well as local tourism infrastructure.

With the aim of observing coffee tourism experiences in-place, this paper uses an analytical auto-ethnographic methodology, where the researcher observes the coffee tourism experience, considering both the tourism providers and tourists. This represents an emerging method in tourism research with data collected through a reflective diary and photographic documentation.

Coffee tourism has already established itself in the Eje Cafetero region, and with increasing tourism in Colombia, there is potential for further interest in coffee tourism in the region. With an established infrastructure and positive reputation for coffee, Colombia is well placed to provide various coffee tourism offerings, including unique experiences based on local traditions.

Coffee tourism is an under-researched area, with few studies based on primary data to understand the potential for coffee tourism experiences. This study advances knowledge on this while also promoting innovative auto-ethnographic research methods. Findings help places understand how to leverage competitive advantage through unique offerings.

This paper aims to demonstrate how attractions and experiences associated with coffee can contribute to dissemination and knowledge of its culture and to the development of coffee tourism in Portugal.

A case study methodology is applied, focusing on the Coffee Science Centre – Delta Interpretation, Scientific and Technological Promotion and Tourism Promotion Centre (CCC).

Results indicate that this type of attraction can be used to disseminate coffee culture by providing differentiating and enriching experiences to tourists, and most importantly, by developing tourism in a sustainable way.

This study contributes to expanding the knowledge on coffee tourism, an under-explored field of study, particularly in Portugal, where to the authors knowledge, there is no applied research within this scope.

The purpose of this paper is to propose a rigorous methodology to undertake systematic literature reviews for coffee and tea tourism, thereby providing prospects and challenges of developing these niche markets for destinations.

The approach taken in this research is via a systematic literature review on past studies conducted in English related to coffee and tea tourism. In total, 30 articles related to coffee tourism and 33 papers on tea tourism were analysed.

The research revealed that studies to date are largely fragmented, often using the lens of a coffee or tea tourism context or the perspectives of a single stakeholder such as consumers or producers. Few studies have attempted to undertake interdisciplinary frameworks to study coffee or tea tourism, which this research then documents as future avenues of investigation.

This study is conducted through the analysis of secondary data published academic material related to coffee and tea tourism in English and would have omitted other relevant resources that have been documented in the realm of other languages. Empirical, quantitative studies conducted based on this systematic literature review can also validate some of the key arguments central to this qualitative piece of work.

The research synthesises academic literature to date, providing a succinct overview of what is known about coffee and tea tourism based on the dominant themes and frameworks, thereby increasing practical knowledge and awareness of best practices in the field.

This paper contributes to uncovering the scope of coffee and tea tourism literature to date.

The purpose of this study is to gain a more nuanced understanding of the relationship between a national product (coffee) and gastronomy. Moreover, incorporating the resource-based view of the firm framework, the importance of coffee is examined, as is the extent and potential to “marry” coffee and gastronomy into a tourism activity, and the need to develop such potential.

Semi-structured, face-to-face and online interviews were used to gather the viewpoints of 79 chefs and coffee shop owners/managers operating in Vietnam, the world’s second-largest coffee producer and home to a vibrant coffee shop industry.

The selected inductive analysis identified 11 dimensions, including “coffee infrastructure”, “coffee-based innovation”, “coffee-trigger” and “coffee resources”, emerged. These dimensions reveal a strong potential for a coffee and local gastronomy “marriage”. Furthermore, nine of the 11 dimensions provide direct guidance concerning the importance, the potential for “marriage”, coffee tourism development and what is needed to fulfil this potential.

The study affords understanding of Vietnam’s coffee industry, in particular its resources, and how these can be leveraged to combine with the nation’s gastronomy and produce more fulfilling food and beverage experiences.

Gastronomy, hospitality and tourism represent a well-defined partnership that can result in memorable consumer experiences. While the strength of this partnership is recognised, little is known about the potential to “marry” a national product such as coffee and local gastronomy. The study breaks new ground in this area and concludes with various theoretical and practical implications that contribute to more understanding of the coffee–gastronomy relationship.

This study aims to identify the key variables which determine intentions to visit coffee/tea tourism plantations particularly those adopting sustainable practices. Also, this study ascertained the perception of risk in travelling due to the fear of Covid-19 on travel intentions to such coffee/tea tourism destinations.

Using the theory of planned behaviour as a basis for this study’s framework, data was gathered from 302 eco-conscious Generation Y and Z consumers via an online survey. Partial least squares were then applied to analyse the data.

Learning and relaxation motives were important in determining consumers’ attitudes towards sustainable coffee/tea tourism. The intention to engage in sustainable coffee/tea tourism is most strongly affected by the risk of travelling, followed by attitude.

The addition of contemporary variables was given to the theory of planned behaviour’s core constructs to better reflect consumers’ attitude and behaviour towards a growing form of tourism under unprecedented times.

Travel or tourism operators will have first-hand insights on the factors that drive intentions to visit sustainable coffee and tea destinations, thus enabling more strategic action to be undertaken to reach the targeted young consumers.

This study examines young, environmental-conscious consumers’ perspectives on novel travel destinations which adopt sustainable practices. Risk in travelling was assessed which is necessary given Covid-19 has severely disrupted consumers’ travel patterns.

The main aim of the present research is to investigate the tea and coffee experience of travellers around the world and clutch the dimensions of tea and coffee museum experience.

Travellers who had experienced tea and coffee museums were purposefully selected as a sample group for the study. As tea and coffee museums that are benefiting from user-generated content (UGC) are limited, a qualitative multiple case study method has been chosen to enrich more comments and obtain more data. For the data gathering, as a UGC platform, TripAdvisor was benefited.

According to an inductive content analysis of reviews, the model of dimensions of tea and coffee museum experience that consist of nine main categories revealed: educational experience, authentic experience, memorable experience, participatory experience, shopping experience, atmosphere, facilities, employees and tour guides and negative experiences (negative staff attitudes and skills, lack of foreign language explanations and cleanliness).

To the best of the authors’ knowledge, this study is the first to examine the tea and coffee museum experience of travellers around the world. It contributes to the gastronomy literature by providing the dimensions of the tea and coffee museum experience.

One of the growing segments in tourism industry in Bali is agritourism, a market segment, which has not been fully explored in terms of tourists’ point of view. Thus, knowledge about tourists’ motivation and satisfaction to choose this activity is still in its early stage. This chapter identifies the motivation and satisfaction of local tourists to visit civet coffee plantations. The research, based on a quantitative method, identifies five motivational factors which affect the satisfaction of tourists. The findings improve our understanding of people who choose coffee plantations for their holidays and offer opportunities to maintain and enhance the current situation for this type of agritourism site.

The purpose of this study is to examine and understand the experiences of tourists in the Turkish coffee houses in Istanbul, Turkey.

In this study, a qualitative case study method was used to analyze tourists’ comments with user-generated content technique by analyzing tourists’ comments. The data used in the study was collected through TripAdvisor, which is considered one of the most famous websites with tourist reviews and comments, between 20 May and 10 June 2020 from tourists’ reviews (n:219).

The findings show that Turkish coffee house experiences are heterogeneous based on the dimensions of coffee characteristics, place, satisfaction, recommendation and revisit intention, value/price and value-added experience. Moreover, value-added experience includes some sub-themes such as a memorable experience, authentic experience and culture learning experience.

There are some studies on Turkish coffee and Turkish coffee culture in the literature, but there have been no empirical studies investigating the Turkish coffee house experiences of tourists. For this reason, this study aims to examine and understand the experiences of tourists in Turkish coffee houses. Therefore, it is believed that this study will fill the current gap in the literature on tourists’ experiences of Turkish coffee houses.