Every year, over 30,000 coffee professionals complete an SCA education program with more enrolling each year. Meet Sum Ngai of Coffee Project NY.
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Today, traceability and sustainability play an increasingly important role in the specialty coffee industry. Businesses in the industry realize their need to become more sustainable, environmentally, socially, and economically, and are looking for ways to achieve this.
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On behalf of the SCA Board of Directors, it is my pleasure to present the slate of candidates for the 2019 SCA Board of Directors elections.
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“It’s not easy to know that you are sacrificing your income, that what you are working on is subsidizing the coffee industry.”
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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.
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Forces 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.
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SOPHIA 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.
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VICENTE 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.
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If “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.
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An unrecoverable coffee addict, I’ve been traveling to Ukraine since 2009 when I moved to Kyiv for work with the European Commission.
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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.
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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.
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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.
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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.
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¡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.
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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.
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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.
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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.
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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.
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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!
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