Exchanging Valuable Information | 25, Issue 22

As incoming editor of 25, I’ve seen my first issue as a great reminder that every conversation we have about coffee is a chance to interrogate what we think we know.

Read, 25, AnnouncementsSpecialty Coffee AssociationOctober 7, 2024Welcome, Issue 22

The Coffee Value Assessment: An Opportunity for Information Sharing | 25, Issue 22

LAUREL CARMICHAEL, SCA Publications Manager, provides an update on the CVA, with a focus on its capacity for information-sharing.

Read, 25Specialty Coffee AssociationOctober 7, 2024Program Spotlight, CVA, Coffee Value Assessment, Issue 22

Mapping the Past to Model the Future: Exploring the Potential Effects of Climate Change on Coffee Flavor in Veracruz, Mexico | 25, Issue 22

For her master's degree, environmental science researcher LORENA PIEDRA CASTILLO set out to model how climate change could affect coffee flavor, in the hope of providing coffee growers with valuable information to develop strategies to ensure the continued availability of high-quality coffee in Veracruz state, Mexico in the future.

Read, 25Specialty Coffee AssociationOctober 7, 2024Sustainability, Issue 22

The Grounds for Sharing: A Comprehensive Analysis of Value Distribution in the Coffee Industry | 25, Issue 22

Senior Program Manager for Coffee at IDH, the Sustainable Trade Initiative, METTE-MARIE HANSEN shares key insights from the recently published report, The Grounds for Sharing. The report was commissioned by the Global Coffee Platform, IDH, and Solidaridad and traces how value for coffees sold in the German retail sector is created and distributed along supply chains.

Read, 25Specialty Coffee AssociationOctober 7, 2024Sustainability, Issue 22

Cracking Coffee Regulation: The Coffee Supply Chain Challenges with EUDR Compliance | 25, Issue 22

EILEEN GORDON-LAITY, Secretary General of the European Coffee Federation, shares what we know (and what we don’t know) about the EU Deforestation Regulation coming into effect in the future.

Read, 25Specialty Coffee AssociationOctober 7, 2024Sustainability, Issue 22

How Sweet Coffee Tastes! Towards an Understanding of Coffee Sweetness | 25, Issue 22

Researchers Dr. NANCY CORDOBA and Dr. DEVIN PETERSON, joined by PETER GIULIANO, share early results of a multi-year Coffee Science Foundation research project, undertaken at the Flavor Research and Education Center at Ohio State University, to establish foundational knowledge about the phenomenon of sweetness in coffee.

Read, 25Specialty Coffee AssociationOctober 7, 2024Issue 22, Research

Worth the Wait: How Cold Brew Differs from Chilled Hot Brew | 25, Issue 22

Director of the University of California Davis Coffee Center, Professor WILLIAM RISTENPART shares a summary of a four-year-long project on cold brew.

Read, 25Specialty Coffee AssociationOctober 7, 2024Issue 22, Research

The Roots of Robusta: Cultivating Growth for a Species Once Overlooked | 25, Issue 22

World Coffee Research’s MAEVE HOLLER and Dr. ROBERT KAWUKI write about how the organization is fast-tracking innovation for robusta to forge the future of coffee.

Read, 25Specialty Coffee AssociationOctober 7, 2024Issue 22, Insight

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