For 2023, the Sustainability Award Business Model Category winner is Primavera Green Coffee. Primavera Green Coffee is a coffee exporter and importer specializing in excellent coffees from Guatemala, along with new coffees from other origins such as Colombia.
Read MoreIn the second in a series of features on sustainability frameworks and their relationship to the SCA’s sustainability agenda of equitable value distribution, SCA Sustainability Director ANDRÉS MONTENEGRO explains the concept of the circular economy through the use of a doughnut-and-coffee metaphor.
Read MoreLearn all about the 2023 winner of the Sustainability Award in the Project Category, RENACER Coffee Training School by Catholic Relief Services.
Read MoreMeet one of the two 2023 Sustainability Award Individual Category winners: José Rivera.
Read MoreMeet one of the two 2023 Sustainability Award Individual Category winners: David Griswold.
Read MoreThe SCA Knowledge Development team needs input from coffee educators to help shape future education programs. Tell us your thoughts in this 5 minute survey.
Read MoreEl equipo de Desarrollo del Conocimiento de la SCA necesita aportes de educadores del sector café para ayudar a dar forma a futuros programas educativos. Cuéntanos tu opinión en esta encuesta de 5 minutos.
Read MoreThe Coffee Science Foundation (CSF) and Keurig Dr Pepper (KDP), in their continuing partnership, have announced this new research project. Together, we will support an extensive literature review, which will endeavor to understand the impact of interventions on farmers’ incomes and whether such interventions can improve the livelihoods of the millions of resource-poor around the world.
Read MoreCoffee champions from Egypt, Qatar, Bolivia, and Venezuela will be joining the World Coffee Championships in Athens this year. We are so excited to be working with four new independent partners in each of these communities and we can't wait for you to meet them.⠀
Read MoreWe are pleased to announce that we have received sufficient nominations to fulfil five open coordinator roles to form the SCA Austra Chapter Committee for a new term.
Read MoreIf you are an SCA member based in Canada, cast your vote for the new National Coordinator for the SCA Canada Chapter now.
Read MoreThe Zurich University of Applied Sciences (ZHAW), in collaboration with the Specialty Coffee Association (SCA), has opened registration for the October 2023 intake of the Certificate of Advanced Studies in Coffee Excellence.
Read MoreThe 2023 SCA Austria Chapter Election has started! That means that it’s time to make your voice heard by nominating and voting for the volunteer committee who will be leading the chapter's activities for the next two years.
Read MoreWater filtration is the answer, but how does it work and how can you use it to your unique advantage? Sponsored Content by BRITA
Read MoreIn this series, SCA Sustainability Director, ANDRÉS MONTENEGRO, explores different sustainability frameworks in relation to the SCA’s sustainability agenda of equitable value distribution, beginning with “climate justice.”
Read MoreIn Autumn 2022, the Barista Guild, the Coffee Roasters Guild, and the Coffee Technicians Guild all nominated new members for their respective Leadership Councils. We’re pleased to welcome new faces to the guilds from February 2023!
Read More"When I first ventured into the world of coffee in 2007, in my final year at Ashesi University in Ghana, I like many others had no idea that any coffee was produced in Ghana. There was no access to coffee education, no introduction to green coffee courses, or any training on processing methods, roasting, or barista training. Fast forward 15 years and the African coffee landscape has completely evolved. With the rise of global coffee chains and artisan roasteries, coffee education and barista championships have finally come to Africa."
Read MoreThe Coffee Science Foundation (CSF) is excited to announce the launch of a new research project, “Sweetness in Coffee: Sensory Analysis and Identification of Key Compounds,” in collaboration with the Flavor Research and Education Center (FREC) in the College of Food, Agricultural, and Environmental Sciences (CFAES) at The Ohio State University in Columbus, Ohio.
Read MoreMARIO R. FERNÁNDEZ-ALDUENDA, PhD explains the learnings of the evaluation phase of the SCA’s Coffee Value Assessment System work as well as an update on the pilot process at the heart of the project’s ongoing evolution phase.
Read MoreCoffee Science Foundation Executive Director PETER GIULIANO sat down with DR. MACKENZIE BATALI, lead author of a recent milestone study, “Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew,” of the Coffee Science Foundation’s project, “Towards a Deeper Understanding of Cold Brew” to learn more about the process and the results of the study.
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