Over 65 million people around the world have been forced to leave their homes. As levels of displacement reach crisis point, one coffee company in the US is helping refugees settle in their new country by equipping them with the skills needed to become successful baristas.

In an industry as dynamic and progressive as specialty coffee, the only constant is constant change. DAVID FASMAN examines the findings of the 2017 Barista Guild of America Espresso Survey in Issue 3 of 25 Magazine.

MOHAMED NOUH GES, a director of the Somali Coffee Association and advisor to the Somali Ministry of Agriculture, recalls the warm welcome he received on his recent visit to the Central American country in Issue 3 of 25 Magazine.

I 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.

What makes a food product unique to one region, and how do countries in the EU and elsewhere protect them in law? RUTH HEGARTY examines the pros and cons of geographical indications in Issue 3 of 25 Magazine.

As the Sustainable Sourcing Manager of Taylors of Harrogate and the Sustainability Committee Co-Chair of the British Coffee Association, DR. KRISZTINA SZALAI, has a keen interest in innovative and sustainable products. She interviewed Saxon for Issue 2 of 25 Magazine.

Berg Wu, 2016 World Barista Champion, offers his top tips for a one-day tour of Taichung in Western Taiwan.

Small farmers are recognizing that their long-term viability depends on opting out of producing commodities, but the alternative is not easy.

Coffee helped fuel the first Age of Enlightenment. Now, three centuries later, modern science is spurring coffee’s own era of discovery.

Peru is arguably specialty coffee’s best-kept secret. Despite producing some of the planet’s most mouthwateringly delicious coffees, outside of a small subsection of the industry it rarely receives the recognition it deserves. That changed in September when, after nearly seven years of planning, Cup of Excellence arrived in Lima.

Mientras crece la demanda de los granos de Arábica lavado, la producción total sigue estancada desde hace dos décadas, y va perdiendo cuota de mercado en origen. THOMAS COPPLE pregunta: ¿está el café de especialidad en peligro de ser víctima de su propio éxito?

While demand for washed Arabica beans is soaring, total output has remained stagnant for two decades and is now rapidly losing market share at origin. THOMAS COPPLE asks if specialty coffee is in danger of becoming a victim of its own success.

We are proud to introduce our second issue of 25, your magazine connecting people from our specialty coffee community around the world through stories, research, and insights.

Los hallazgos de un nuevo estudio sobre los consumidores de la SCA no solo han sido muy clarificadores, sino que también puede que permitan abrir el mercado.

As a talented taster, Q grader, barista trainer, sensory judge, soon-to-be roaster and tireless campaigner for gender equity, Mbula knows a thing or two about coffee. In a quick chat with 25, we asked her about her work in the industry throughout Africa and her outlook on the future of coffee on the continent.

Ahead of the World Barista Championship in November, SEO YOUNG YOUN brings 25 on a tour of Seoul’s most cutting-edge coffee spaces.

The findings of a major new consumer study commissioned by the SCA are not only eye-opening, but potentially market-opening also.

Many of the world’s coffee genebanks are underfunded and under threat, yet the future of coffee depends on protecting these precious genetic resources. So what would a better global conservation system look like in the future and how can the industry support it?

The journey to find this year’s coffee champions began in autumn 2016 when the first of more than 75 competitions was held in Mexico. 25 traces the steps that lead coffee’s top competitors to the world stages of Budapest, Seoul and Guangzhou. The world of competitive coffee is wide.

Within the beer industry, New Zealand is heralded as one of the great hop growing nations. The new world varieties of hop it produces are typically big in both flavor and aroma with most varieties grown in the Nelson region at the North of the South Island.