The SCA is delighted to announce a momentous collaboration with the International Coffee Organization with a mutual commitment to advancing global coffee industry cooperation and reaching new heights in specialty coffee sustainability, education, and outreach.
Read MoreWe are proud to announce two important new developments in the SCA Coffee Value Assessment (CVA); a global introductory and immersive events initiative and a Patrons program to facilitate philanthropic support for the continued growth and development of the initiative.
Read MoreThe five-minute SCA Extrinsic Assessment Survey is your chance to collaborate with the Specialty Coffee Association and play a pivotal role in shaping the ultimate Extrinsic Attribute list for Coffee Value Assessment. Take the survey today.
Read MoreAnthropology Professor EDWARD F. FISCHER, author of Making Better Coffee: How Maya Farmers and Third- Wave Tastemakers Create Value, explains the different types of value, ways of determining worth, and how we create economic value by drawing on other sorts of values (moral, social, political, and other cultural values) through the lens of his fieldwork in Guatemala.
Read MoreEarlier today, SCA CEO Yannis Apostolopoulos formally introduced the beta version of the SCA Coffee Value Assessment on the Re:co Symposium stage, a thought leadership event that takes place prior to the Specialty Coffee Expo in Portland, Oregon. Yannis also unveiled an Early Adopter program designed to help the SCA refine the system’s protocol and forms through community feedback before it moves through the SCA’s standards development procedures.
Read MoreThe new SCA White Paper: The Value of Specialty Coffee Cuppers: Perspectives, Roles, and Professional Competencies describes the various roles cuppers currently hold within coffee’s value chain, the value of these roles, and the competencies required to successfully operate as a cupper in each context.
Read MoreMARIO R. FERNÁNDEZ-ALDUENDA, PhD explains the learnings of the evaluation phase of the SCA’s Coffee Value Assessment System work as well as an update on the pilot process at the heart of the project’s ongoing evolution phase.
Read MoreOn a very basic level, we all know that our present actions are the seeds of our future—but it can be easy to forget the exact steps you took to get to where you are, unless you deliberately stop to mentally retrace them.
Read MoreToday’s SCA Cupping Protocol and the SCA Cupping Form are among the most used tools of the coffee industry, applied daily by thousands of people around the world, serving actors across coffee’s vast and complex value-generating system.
Read MoreDr. JORGE BERNY and Dr. MARIO FERNÁNDEZ-ALDUENDA share initial results of a collaborative study examining how cuppers cup and exploring the potential impacts of a proposed component of the reengineered cupping protocol.
Read MoreCorresponding author MATEUS MANFRIN ARTÊNCIO shares the findings of a recent paper, “A Cup of Black Coffee with GI, please! Evidence of Geographical Indication Influence on a Coffee Tasting Experiment,” published in Physiology & Behavior, confirming the significant influence an extrinsic attribute like a geographical indication has on consumers’ tasting.
Read MoreDo we really understand the impact of the attributes-based definition of specialty coffee on what is now "specialty"?
Read More"It's what's in the cup that matters," right? But is that actually true?
Read MorePeter Giuliano introduces a new way to define specialty coffee through the attributes conception.
Read MoreDr. Mario R. Fernández-Alduenda closes the fourth and final session of Re:co 2021 with thoughts on appraising specialty coffee’s attributes.
Read MoreWe’re thrilled to share with you a new SCA white paper, “Towards a Definition of Specialty Coffee: Building an Understanding Based on Attributes”.
Read MoreWe are incredibly excited to announce the publication of the new Coffee Sensory and Cupping Handbook by Dr. Mario R. Fernández-Alduenda, Technical Officer at the Specialty Coffee Association, and Peter Giuliano, Executive Director of the Coffee Science Foundation and Chief Research Officer of the Specialty Coffee Association.
Read MoreIn 2003, the SCA put forward a Cupping Protocol as a tool to discover a coffee’s value and sensory attributes. We’re revisiting this protocol now and are asking for input from you, our community of coffee professionals and connoisseurs.
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