A Milestone Year - 25 Magazine: Issue 3

As we mark our first anniversary as a global Specialty Coffee Association, we look to the future with optimism.

Read, 25SCA StaffFebruary 2, 2018Welcome, Issue 3

La economía del café: Comprendiendo la rentabilidad a nivel de plantaciones - 25: Issue 3

CHAD TREWICK introduce los puntos principales del informe de la SCA Farm Profitability Report.

Read, 25SCA StaffFebruary 2, 2018Origins, Issue 3, Farm Profitability and Economics, Español

Protegiendo el terroir - 25, Issue 3

¿Qué es lo que hace que los productos alimentarios sean exclusivos de una región, y cómo se protegen desde los países de la UE y el resto del mundo conforme a la ley? RUTH HEGARTY examina los pros y los contras de las indicaciones geográficas.

Read, 25SCA StaffFebruary 2, 2018Insight, Issue 3, Español

A Refugee Tells His Story Through Coffee - 25 Magazine: Issue 3

Over 65 million people around the world have been forced to leave their homes. As levels of displacement reach crisis point, one coffee company in the US is helping refugees settle in their new country by equipping them with the skills needed to become successful baristas.

Read, 25SCA StaffFebruary 1, 2018Spotlight, Issue 3

Defining the Ever-Changing Espresso - 25 Magazine: Issue 3

In an industry as dynamic and progressive as specialty coffee, the only constant is constant change. DAVID FASMAN examines the findings of the 2017 Barista Guild of America Espresso Survey in Issue 3 of 25 Magazine.

Read, 25SCA StaffFebruary 1, 2018Research, Issue 3

Mohamed Nouh Ges' Guide to Guatemala - 25 Magazine: Issue 3

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.

Read, 25SCA StaffFebruary 1, 2018Destinations, Issue 3

How a Woman of Color Maneuvers the Power Structures in Coffee - 25 Magazine: Issue 3

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.

Read, 25SCA StaffFebruary 1, 2018Issue 3, Viewpoint

Protecting Terroir - 25 Magazine: Issue 3

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.

Read, 25February 1, 2018Insight, Issue 3

The Coffee Cup Made from Coffee – 25 Magazine: Issue 2

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.

25, ReadSpecialty Coffee AssociationOctober 31, 2017Issue 2, Design

Berg Wu Visits Taichung – 25 Magazine: Issue 2

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

25, ReadSpecialty Coffee AssociationOctober 31, 2017Issue 2, Destinations

Fermenting a Farming System – 25 Magazine: Issue 2

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

25, ReadSpecialty Coffee AssociationOctober 31, 2017Issue 2, Insight

Coffee in the Age of Enlightenment – 25 Magazine: Issue 2

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

25, ReadSpecialty Coffee AssociationOctober 31, 2017Issue 2, Research

Peru Steps Into the Limelight - 25 Magazine: Issue 2

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.

25, ReadSCA StaffOctober 31, 2017Issue 2, Origin

¿Está desapareciendo el Arábica? - 25: Issue 2

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?

25, ReadSCA StaffOctober 31, 2017Issue 2, Spotlight, Español

Is Arabica Washed Out? - 25 Magazine: Issue 2

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.

25, ReadSCA StaffOctober 31, 2017Issue 2, Spotlight

Connecting Our Community - 25 Magazine: Issue 2

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.

25, ReadSCA StaffOctober 31, 2017Issue 2, Welcome

Adoptadores vs. superconsumidores - 25: Issue 1

Los hallazgos de un nuevo estudio sobre los consumidores de la SCA no solo han sido muy clarificadores, sino que también puede que permitan abrir el mercado.

25, ReadSCA StaffJune 9, 2017Issue 1, Research, Español

A Few Moments With Mbula Musau - 25 Magazine: Summer 2017

As a talented taster, Q grader, barista trainer, sensory judge, soon-to-be roaster and tireless campaigner for gender equity, Mbula knows a thing or two about coffee. In a quick chat with 25, we asked her about her work in the industry throughout Africa and her outlook on the future of coffee on the continent.

25, ReadSCA StaffMay 31, 2017Spotlight, Issue 1