La crisis de precios actual nos exige formar un entendimiento claro de los factores que determinan la rentabilidad o la sustentabilidad económica para los pequeños agricultores.

A lot has been written about the workforce -- millennials in particular -- choosing between a career and a passion. That shouldn't be the case.

With over a decade of experience in specialty coffee, Erika Vonie believes that coffee is for everyone. Like many before her, she started as a barista, and worked her way through management, events coordination, quality control, education, green buying, and importing.

Despite a nuanced backdrop of challenges to coffee farm labor, attracting and retaining farmworkers is crucial to the industry’s survival.

Join the SCA, COSA, Farmer Brothers, and the Inter-American Development Bank for a webinar to share learnings from their joint undertaking to develop a landscape assessment framework for Jinotega, Nicaragua.

Sensory Summit, a two-day conference designed to educate, inform, and inspire the specialty coffee sensory professional, will return to the purpose-built Sensory Theatre inside the Robert Mondavi Institute at the University of California Davis January 30 – February 1, 2020.

The SCA Coffee Science Foundation (CSF), launched by the Specialty Coffee Association (SCA) in April 2019, has announced that Italian coffee machine manufacturer Simonelli Group will become the first major partner of the organization, beginning a new four-year research project.

The process for brewing coffee appears simple: One pours hot water over some coffee grounds, and then drinks the liquid that passes through a filter.

The slate of candidates, presented last month by the Nominating Committee of the SCA Board, led by Heather Perry, has been joined by a petition candidate.

Global Coffee Platform members and Country Platform stakeholders have united in new ways to tackle the economic viability of coffee farming at scale.

Today, we’re very happy to present the third episode of the “The Role of Innovation and Technical Advancement,” a session recorded at Re:co Symposium this past April.

What is cold brew? Why is it different than iced coffee? What is a nitro cold brew? Did you add any sweetener or cream to the nitro cold brew?

This piece is the first of a series by KIM ELENA IONESCU exploring the systems map developed as part of the SCA’s year-long Price Crisis Response (PCR) initiative. 

Today, we’re very happy to present the second episode of “Growing Consumption: Letting Go of Sameness,” a session recorded at Re:co Symposium this past April.

As the majority of specialty coffee consumption lies in the US, EU, and East Asia, “producing” countries have solely – and strategically – focused export, indenting to increase demand in “consuming” countries. 

SCA Education organized two webinars to introduce the new Coffee Sustainability Program. The first-ever Professional course will launch at the end of October, co-taught online by Nora, Kate, and Erika.

Today, we’re very happy to present the first episode of “Growing Consumption: Letting Go of Sameness,” a session recorded at Re:co Symposium this past April.

Session Host Phyllis Johnson begins with a study by the National Coffee Association indicating that specialty coffee consumption is slowing among our current target market before bringing Red Bay Coffee’s Keba Konte to the stage.

By now, many readers will have heard about the coffee price crisis and the SCA’s response team, dubbed the Price Crisis Response Initiative. If you are among them, you likely understand that the price crisis is a complex issue and that there’s no easy, quick solution.

Today, we’re very happy to present the fifth and final episode of “Value Chains: Transparency and Market Linkages,” a session recorded at Re:co Symposium this past April.