Published every four years, the Coffee Barometer highlights emerging trends and provides a critical look at progress made by the coffee sector on sustainability.
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Sharing results from robust statistical research conducted by Enveritas across 20 countries, David looks anew at coffee industry facts as we know them.
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World Coffee Research, together with dozens of partners, is building an unprecedented network of global on-farm trials to discover which varieties and agricultural practices are most profitable for coffee producers around the world.
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Merling Preza, quien tomó parte en la fundacion de PRODECOOP en el año 1993 y que ahora se desempeña como su Director General, habla con Kim Elena Ionescu, Directora de Sostenibilidad de la SCA, sobre la experiencia de los agricultores en Estelí, Nicaragua y las áreas circundantes durante la crisis de precios de la decada del 2000 y durante la crisis actual.
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Merling Preza, who was one of the founders of PRODECOOP in1993 and now serves as its General Manager, reflects on the experience of farmers in Estelí, Nicaragua, and the surrounding areas during the current price crisis, the crisis of the early 2000s, and the years in between.
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Chad Trewick moderates a panel featuring Réne León Gómez, Herbert Peñalosa, Peter Dupont, and Michelle Bhattacharyya on the subject of farmer profitability.
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SCA Lead Scholar Taya Brown worked with several communities of smallholder coffee farmers in Yepocapa, Guatemala to better understand the obstacles they face in uptake of new technologies.
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Dr. Janina Grabs of the University of Munster and visiting researcher at Yale University, argues that there is a need to closely consider the scale at which different initiatives may create positive change.
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There is a lot of discussion about coffee markets these days, and a desire to discuss both the micro- and macro-economic implications.
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Vanusia Nogueira, Executive Director of the Brazilian Specialty Coffee Association, explains the motivations behind the first World Coffee Producers Forum event, the organization of the Forum’s committee, and what they’ve achieved over the past 18 months of work.
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In his opening remarks at this year’s Re:co Symposium, Executive Director Emeritus Ric Rhinehart set the stage for two days of learning, collaborating, and acting to address the coffee price crisis with his “dire warning speech.”
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Peter introduces The Specialty Coffee Transaction Guide, which relies on an expanding group of roasters, importers, exporters, and others who donate contract data covering specialty coffee transactions from recent harvests.
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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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How does the plant’s blueprint for what’s possible—its genetics—interact with complex and changing environments to produce flavor in the cup?
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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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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.
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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.
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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.
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