The current coffee processing revolution offers us means to improve the live of coffee growers and processors not just through direct product improvement, but through a new, powerful narrative that can drive more respect, and value, back to producers.

As more consumers come to the coffee-laden table, our collective preferences haven’t just shifted; they’ve fragmented.

Make a quick list of the countries you know are experiencing exponential growth of coffee consumption and a blossoming specialty coffee scene: does it include Israel? If not, it should.

In addition to being the world’s leading producer of robusta, Vietnam also produces more arabica than Kenya or El Salvador – so why don’t we talk about it more?

We may be familiar with Ethiopia as the birthplace of coffee, but what can we learn about who engages with coffee and when by more deeply exploring its coffee culture?

As specialty coffee reaches new markets—and the number of individuals making these choices increases—it becomes increasingly enmeshed with our sense of identity.

As a move towards the "functional" grips the beverage sector, how might this trend shape opportunities for specialty coffee products and consumers?

Specialty coffee, although often burdened by coffee's "commodity" status, still needs to compete in the premium market--but is there a way to move beyond?

Despite (most) of our return to coffee spaces, coffee's unprecedented move online during lockdowns forced social media accounts to pivot from a tool to get people in seats to a destination in and of itself.

Do we really understand the impact of the attributes-based definition of specialty coffee on what is now "specialty"?

"It's what's in the cup that matters," right? But is that actually true?

Coffee's interest in understanding multimodal perception on coffee experiences has most recently focused on cup shape, size, and weight or environmental ambiance like color, music, and texture.

As the word "sustainable" continues to grow in importance to consumers, it is being used in many different ways.

The 2022 SCA Czech Republic Chapter Election has started! Nominations are open October 12 - October 19 and voting will take place November 2 - November 16. The results of the election will be announced on November 23.

The 2022 SCA France 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.

The SCA’s Cupping and Grading Protocol has become the universal language of trade within the specialty coffee community, which is critically important to coffee producers, traders, and roasters, as well as the skilled professionals who work within the value chain. Today, we are announcing that we will appoint a task force to help build a stronger, more accessible, and more transparent system for coffee cuppers and graders.

The SCA’s Cupping and Grading Protocol has become the universal language of trade within the specialty coffee community, which is critically important to coffee producers, traders, and roasters, as well as the skilled professionals who work within the value chain. Today, we are announcing that we will appoint a task force to help build a stronger, more accessible, and more transparent system for coffee cuppers and graders.

We are actively seeking pitches from and nominations for academics, industry leaders, journalists, writers, researchers, and other contributors of all backgrounds, especially those whose voices are often underrepresented in our industry.

PETER GIULIANO and MARY BASCO share the results of the Korean, Spanish and English language editions of the survey, highlighting interesting findings and making comparisons between subject matter interest.