An unrecoverable coffee addict, I’ve been traveling to Ukraine since 2009 when I moved to Kyiv for work with the European Commission.

Si la «sostenibilidad» se convirtió en la palabra de moda dentro del café de especialidad hacia finales del siglo XX, parece que el término «resiliencia» va camino de tomar su relevo en este siglo XXI.

VICENTE PARTIDA se sentó a charlar con VERA ESPINDOLA RAFAEL, economista de desarrollo y miembro del Consejo de la SCA para conocer más cosas acerca de los resultados preliminares de un inminente proyecto de investigación que desafía a la industria a replantearse el enfoque generalizado hacia la exportación que tiene el cultivo de café.

SOPHIA JIYUAN ZHANG y FLORAC DE BRUYN comparten los descubrimientos hechos durante su investigaciones conjunta de cuatro años centrada en la creación de un mejor entendimiento del impacto del procesamiento del café posterior a la cosecha sobre la calidad del café a lo largo de diferentes zonas geográficas.

Las fuerzas de disrupción existentes en las cadenas de suministro agrícolas – las demandas de producción cada vez más exigentes, el acuciante cambio climático, una mano de obra que emigra a zonas urbanas – han hecho que el nivel de ingresos tanto para agricultores como para trabajadores de sus tierras sea marginal a nivel de producción, si bien los segundos se omiten en el discurso sobre los precios del café.

¡Tierra! ’s presence at World of Coffee 2019 highlighted the company’s effective involvement in Corporate Social Responsibility (CSR) projects while presenting a deep dive conference on the META SUSTAINABILITY PROJECT and the LAMBARI SUSTAINABILITY PROJECT.

The staff and volunteers at the Specialty Coffee Association are pleased to introduce the recipients of the 2019-2021 Leadership Equity and Diversity (LEAD) Scholarship Program. 

Each year, the Specialty Coffee Association’s Best New Product Competition recognizes new products that represent quality and add value to the specialty coffee and tea industry. Eight different product categories are evaluated using the “Best I.D.E.A.S.” criteria set out by the SCA, with a winner declared in each category.

Design Lab is a platform for showcasing great design in specialty coffee, taking place at World of Coffee for the first the time in Berlin this June. Design Lab was established at our 2016 Expo in Atlanta, focusing initially on coffee packaging, but has grown to include new showcases and will now be present at two shows.

The Specialty Coffee Association (SCA) is proud to announce the winners of the Best New Product and Design Lab Awards at the 2019 World of Coffee in Berlin.

Two years ago in Budapest, we released our first-ever 25 Magazine. It’s exciting to begin our third year of insights, stories, and research with the release of Issue 09!

While the global demand for coffee is steadily increasing, climate change and other threats are posing significant challenges to the future of coffee production. STEPHANIE ALCALA explores the current state of genetic diversity and how we can create climate resilient crops, as she shares some highlights from her research project investigating the genetic composition of the beloved Panamanian Geisha.

Pure water is a thing of ephemerality – outside of a lab in nature or civilization, water is never by itself. MARCO WELLINGER of ZHAW (Wädenswil, Switzerland) explains why alkalinity is more important than pH and why you should adjust your water recipes to your beverage ratio and extraction method.

Until recently, Paris was renowned more for its cafés than the quality of its coffee, but the past decade has seen the city experience a growing wave of specialty coffee shop openings. NOA BERGER traces how French cafés and roasters navigate the “glocalization” of specialty coffee. All photos by Albin Durand for La Fontaine de Belleville.

This year, South Korea's Jooyeon Jeon was crowned the 20th World Barista Champion at the World Coffee Championships in Boston. KELSEY KUDAK traces the evolution of the global competition and its impact on the specialty coffee industry over the past 20 years.

Great coffee is often given distinction through great design. In an increasingly crowded specialty coffee retail market, great design also serves an important function in distinguishing one product from another.

Winners in each of this year’s four Design Lab categories were declared yesterday afternoon – meet them below!

Last year, Coffunity was awarded two Best New Product (BNP) Awards during the Specialty Coffee Expo in Seattle: One for Best in Technology and the other for Best of Show.

The Specialty Coffee Association (SCA) is proud to announce the winners of the Best New Product and Design Lab Awards at the 2019 Specialty Coffee Expo in Boston.

Looking to learn more about this year’s other competitions at Expo? We’ve put together a handy map of where to find all things 2019 Best New Product Awards and Design Lab on the show floor.