If you’ve been following along with the SCA’s project to evolve the 2004 cupping system into a Coffee Value Assessment, there’s a good chance you’re already aware of the importance of extrinsic, or symbolic, attributes.
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The Specialty Coffee Association is the world’s largest coffee membership association, with a sustainability-driven purpose deeply ingrained in its structure as a non-profit trade organization: to make coffee better.
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SARAH CHARLES, writer, Communications Officer at the International Trade Centre, and author of a recent dissertation on mandatory supply chain due diligence, outlines the history, opportunities, and challenges of regulatory sustainability approaches while offering a path forward for coffee businesses grappling with the shift from a voluntary to a regulatory approach.
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Neuroscientist Dr. FABIANA CARVALHO shares the recent results of a Coffee Science Foundation study, supported by Savor Brands Inc., to understand how packaging color influences consumer behavior.
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Economists DAVIDE DEL PRETE and ROCCO MACCHIAVELLO recently completed a literature review of sustainability interventions for the Coffee Science Foundation; here, with PETER GIULIANO, they summarize its findings.
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Cognitive psychologist BENTE KLEIN HAZEBROEK and language professor ILJA CROIJMANS explore the role and construction of coffee’s linguistic descriptions—those flavor notes and descriptions across coffee packaging and websites!—in a consumer’s willingness to pay.
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NOA BERGER explores how the “field” of coffee was inspired by (and inspires) related industries like fine wine, cacao, and—more recently—vanilla, and queries its impacts.
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