LEARNING FROM THE FIELD: How Farm Labor Research Shaped the SCA’s Understanding of Specialty Coffee | 25, Issue 25
Peter Giuliano, SCA Senior Advisor of Science Communication, shares insights from research into the perspectives of coffee farm workers, and how this research has shaped knowledge building at the SCA.
Unpacking the Debate Around Coffee Identity: Insights from Re:co Spotlight, 2025 | 25, Issue 24
JENN RUGOLO, Specialty Coffee Association Innovation Officer, shares early insights from a project exploring the possibility of building a common language around green coffee identity.
High Aspirations for the Coffee Sector: Updates to the Sustainability Awards | 25, Issue 23
ANDRÉS MONTENEGRO, SCA Sustainability Director, provides an update on how the Sustainability Awards are evolving.
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.
Nurturing Sustainable Coffee Excellence: The Coffee Science Foundation’s 2024-2025 Research Agenda | 25, Issue 21
MARY BASCO, SCA Research and Knowledge Development Programs Manager, outlines the Coffee Science Foundation’s 2024-2025 Research Agenda and outlines which research projects are on the horizon.
Curriculum Development at the SCA: Building a Consistent, Collaborative Process | 25, Issue 20
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.
Our Sustainability Agenda: Making Coffee Better, for All | 25, Issue 19
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.
Valuing Coffee: Evolving the SCA’s Cupping Protocol into a Coffee Value Assessment System | 25, Issue 18
Today’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.
Standard Development at the SCA: A Tool to Create Value for the Community | 25, Issue 17
Our industry is characterized by creative, free spirits, passionate about expressing themselves through coffee—which is why the word “standard” is not always well received. Dr. MARIO FERNANDEZ-ALDUENDA explains the checks and balances of the SCA’s new standards development system.