MOHAMED 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.

I 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.

What 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.

A panel of industry leaders will use the literature review released by the SCA at the end of 2017 as a departure point to tackle difficult questions related to the profitability of coffee farming. Do increased yields consistently correlate to profitability on coffee farms? Do price premiums for coffee taste quality justify farmer investments? What strategies are producers and buyers using to address farm profitability? What research and data is needed to support farmers and their businesses?

Let’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…

Whether 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.

How 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.

There 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.

In this bonus episode of the SCA Podcast, Nick Cho moderates a panel on the state of specialty convenience coffee. This talk is one of three presented live in July 2017 at Bloom San Francisco, a unique event hosted by the Barista Guild of America. Did you miss the first two Bloom episodes? Go back to listen here.

As 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.

Berg Wu, 2016 World Barista Champion, offers his top tips for a one-day tour of Taichung in Western Taiwan.

Small farmers are recognizing that their long-term viability depends on opting out of producing commodities, but the alternative is not easy.

Coffee helped fuel the first Age of Enlightenment. Now, three centuries later, modern science is spurring coffee’s own era of discovery.

Peru is arguably specialty coffee’s best-kept secret. Despite producing some of the planet’s most mouthwateringly delicious coffees, outside of a small subsection of the industry it rarely receives the recognition it deserves. That changed in September when, after nearly seven years of planning, Cup of Excellence arrived in Lima.

Mientras crece la demanda de los granos de Arábica lavado, la producción total sigue estancada desde hace dos décadas, y va perdiendo cuota de mercado en origen. THOMAS COPPLE pregunta: ¿está el café de especialidad en peligro de ser víctima de su propio éxito?

While demand for washed Arabica beans is soaring, total output has remained stagnant for two decades and is now rapidly losing market share at origin. THOMAS COPPLE asks if specialty coffee is in danger of becoming a victim of its own success.

We are proud to introduce our second issue of 25, your magazine connecting people from our specialty coffee community around the world through stories, research, and insights.

As the owner of a coffee roasting company, one of the most rewarding parts of my business is getting to consult with prospective customers and café owners.

Opening a new café? Design and build it right. This lecture explores the most critical issues (and mistakes) owners face during the design and build-out process when opening a new café. Learn about floor plan design, health and building codes, equipment needed to support your menu, cost estimates and time lines, and other important topics for new café owners.