It’s no secret that young people living in Marsella Risaralda have migrated to other cities in search of better opportunities – if coffee farming doesn’t provide guarantees of economic stability for small producers, coffee picking certainly won’t.
Read MoreForces of disruption in agricultural supply chains – intensifying production demands, accelerating climate change, an urbanizing labor force – have led to marginal incomes at the production level for both farmers and farmworkers, but the latter remain largely hidden in coffee price discourse.
Read MoreSOPHIA JIYUAN ZHANG and FLORAC DE BRUYN share research findings amassed during a four-year research collaboration focused on creating a better understanding of the impact of post-harvest coffee processing on coffee quality across different geographic locations.
Read MoreVICENTE PARTIDA sat down with development economist and SCA Board Member VERA ESPINDOLA RAFAEL to learn more about the preliminary results of a forthcoming research project challenging the industry to rethink the pervasive export-oriented approach to coffee growing.
Read MoreIf “sustainability” became the buzzword of specialty coffee towards the end of the twentieth century, then “resilience” is fast on its way towards earning the title in the twenty-first.
Read MoreAn unrecoverable coffee addict, I’ve been traveling to Ukraine since 2009 when I moved to Kyiv for work with the European Commission.
Read MoreSi 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.
Read MoreVICENTE 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.
Read MoreSOPHIA 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.
Read MoreLas 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.
Read More¡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.
Read MoreThe 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.
Read MoreEach 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.
Read MoreDesign 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.
Read MoreThe 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.
Read MoreTwo 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!
Read MoreWhile 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.
Read MorePure 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.
Read MoreUntil 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.
Read MoreThis 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.
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