Ethiopia needs little introduction in terms of coffee. Often quoted as the birthplace of Arabica, and known for its wide range of unique flavor profiles, it regularly ranks among the favorite producing countries for baristas and coffee lovers. But how well do we know this large and diverse origin country? Not that well it turns out – until now.
Read MoreWelcome to our fourth issue of 25, your SCA publication sharing specialty coffee insights, trends, and most importantly stories from our specialty community.
Read MoreWorld of Coffee's Best New Product Competition Amsterdam 2018 entry submission is now open! This competition recognizes new products judged on their quality and value to the specialty coffee and tea industry.
Read MoreCHAD TREWICK introduces the main discussion points in the SCA’s Farm Profitability Report in Issue 3 of 25 Magazine.
Read MoreAs told to ELIZABETH DOERR for 25 Magazine, Issue 3: Online Exclusives.
Read MoreAs we mark our first anniversary as a global Specialty Coffee Association, we look to the future with optimism.
Read MoreCHAD TREWICK introduce los puntos principales del informe de la SCA Farm Profitability Report.
Read More¿Qué es lo que hace que los productos alimentarios sean exclusivos de una región, y cómo se protegen desde los países de la UE y el resto del mundo conforme a la ley? RUTH HEGARTY examina los pros y los contras de las indicaciones geográficas.
Read MoreOver 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.
Read MoreIn 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.
Read MoreMOHAMED 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.
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.
Read MoreWhat 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.
Read MoreLet’s focus for a moment on the retailer segment of the industry. Perhaps you can think back to a conversation you have had with a friend at a coffee event. You and your friend both own a coffee shop and the conversation may have gone something like this…
Read MoreWhether at home, in a coffee shop or in the workplace, our surroundings also have a big impact on where and when we choose to savor the moment.
Read MoreHow many people in the United States drink specialty coffee? What is the demand for specialty coffee? How has that grown over time? These are a few of the most common questions we at the SCA get from coffee professionals, journalists, and researchers. Here’s what we know.
Read MoreThere are two categories for this award, which will be presented in April 2018 at the Specialty Coffee Expo in Seattle, WA. Read on to learn more about the criteria for each of these awards.
Read MoreAs 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.
Read MoreBerg Wu, 2016 World Barista Champion, offers his top tips for a one-day tour of Taichung in Western Taiwan.
Read MoreSmall farmers are recognizing that their long-term viability depends on opting out of producing commodities, but the alternative is not easy.
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