Starbucks International, as a company, buys all the ingredients. They buy about 90 million pounds of of coffee beans a year, about 140,000,000 gallons of milk a year, and about 20 gallons of water per square foot of retail space per month in general (for all products). Globally, Starbucks sells 4 billion coffee related drinks a year, and since each drink has about 40-50 grams of sugar, Starbucks international would buy from 160,000,000 to 2,000,000,000 kilograms of sugar per year.

The Iced Caramel Macchiato is somewhat freshly made by baristas at the Starbucks locations themselves. Some elements like the vanilla syrup and the caramel sauce are made in factories. For the vanilla syrup, the sugar and water collected in the primary stage are used. Then they add the genetically modified things (unnatural and not directly from the earth), which are "natural flavors", potassium sorbate, and citric acid. "Natural flavors" are highly processed chemicals that once came from a broad mix of natural elements. Potassium sorbate is mostly manufactured synthetically. To make citric acid, the mold from the corn is taken and treated with calcium hydroxide and sulfuric acid. This all makes up the vanilla syrup. The same happens to the caramel sauce. The sugarcane goes through manufacturing (the sap from stalks is extracted, purified, evaporated, crystallized, centrifugaled, dried and packaged), and is added. Corn Syrup is made from cornstarch, which is made from corn kernels being changed in manufacturing, and is added. Butter that was made (mixing cream, milk, and salt), and is added. Water and heavy cream extracted from primary stages is added. Nonfat dry milk is added, which is made when you remove all the cream and water from milk, in a factory. More natural flavors are added, and salt (salt deposits in the ocean are pumped with water to dissolve the salt, and that salt water is brought to the surface and evaporated). Mono & Diglycerides are chemically processed oils, which are added to the product. Then there is soy lecithin, which is the chemically extracted amphiphilic fatty substances of soybeans. Lastly for the caramel sauce, are sulfites, which are manufactured preservatives. All these ingredients make up the caramel sauce, and were combined in factories to be sent to individual stores. Coffee beans also go through factories for roasting packaging, and shipping. 

Starbucks controls 4 U.S. manufacturing/roasting plants and 1 European manufacturing/roasting plant. The four U.S. plants are located in Kent, Washington; Minden, Nevada; York, Pennsylvania; and Columbia, South Carolina. The European plant is located in Amsterdam, the Netherlands.  

Total, Starbucks sells about 4 billion coffee products a year.
Most Starbucks locations are in the USA, which is a developed country in the 4th stage of demographic transition.
There are also other Starbucks locations in other countries around the world, mostly in developed countries, but also in developing.