Efforts to make coffee’s supply chain more sustainable have resulted in more awareness of the labor it takes to produce coffee, but some parts of the chain remain overlooked. ERIKA KOSS sheds light on the vital human labor that makes it possible for farmers to be paid and for baristas to serve coffee.
Read MoreJANICA ANDERZÉN and Professor V. ERNESTO MÉNDEZ of the Agroecology and Livelihoods Collaborative at the University of Vermont trace the efforts of a new initiative, the State of the Smallholder Coffee Farmer, and explain what’s needed to take the project beyond this first stage.
Read MoreERIKA KOSS explores the nuances of the word “empowerment,” the complications of its twenty-first century usage, and why an update to our vocabulary is required.
Read MoreSHAKEEL PADAMSEY, DANA SIEDEM, and MICHAEL BUTEERA MUGISHA explore the challenges and opportunities of coffee production in Uganda.
Read MoreProfessor LOURIVAL CARMO MÔNACO, a geneticist who took part in the coffee journey that identified several coffee varieties we enjoy nearly 60 years later, recalls the mission. As told to JONAS LEME FERRARESSO.
Read MoreBeyond the current Covid-19 crisis, our industry has known for quite a while that we are facing sustainability issues we need to consider if we want to keep selling specialty coffee in the future. MARIO FERNÁNDEZ, Technical Director of the Specialty Coffee Association, explores the opportunities of specialty C. canephora.
Read MoreIn America, the coffee industry is primarily business. If I have an idea that will revolutionize the industry, as an individual, I’m free to take my vision and run with it. LABAN NJUGUNA explores the role of government agencies and the importance of making information available to growers in a Viewpoint feature for SCA News.
Read MoreWe know that high-quality coffee comes at a cost, but what are the unseen costs of selling that coffee with a story? EVER MEISTER asks herself this question every day—and now she’s asking all of us.
Read MoreIf you’ve recently attended any SCA events around Europe, it’s highly likely that you interacted with Jessie May Peters.
Read MoreWhen you hear the words “inclusive or accessible,” what images come to mind first? HOBY WEDLER and TREY MALONE explore a broader understanding and application of inclusive design practice and how it stands to benefit the specialty coffee industry.
Read MoreMARÍA ESTHER LÓPEZ-THOME shares her story in Issue 6 of 25 Magazine. All photos by Andres Anaya.
Read MoreI am often asked how I, as a business owner who happens to be a woman of color, maneuver an industry where there are few people who look like me. One thing that I have learned through my career in coffee is that progress towards diversity doesn’t often follow a linear path. It is filled with challenges and setbacks. Progress is not always clear and at times doesn’t appear noticeable.
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