Beginning September 2018, the SCA's Research Center partnered with Square to release the 2018 Square Coffee Reports, a series of five reports highlighting interesting insights and trends in coffee consumption. SARA VERA shares a first look at the aggregate comparative results.
Read MoreIn September 2018, Rick Peyser traveled to Bali for a two-day coffee conference known as Temu Kopi, an annual gathering that brings together Indonesian farmers, roasters, retailers, and exporters.
Read MoreDesde principios de 2018, el Centro de Investigaciones de la SCA colabora con Square en la publicación de los informes Square Coffee Reports de 2018, una serie de cinco informes que resaltan unas interesantes perspectivas y tendencias en el consumo del café.
Read MoreEl Dr JOSEPH KING explora el papel del café de especialidad a través de dos casos prácticos en los que reinan problemas de desarrollo y conflictos, como son los de Ruanda y el Congo oriental.
Read MoreIn my last welcome as SCA President, I would like to thank all our members and community at large for the support and encouragement offered to SCA over the last two years.
Read MoreHANES MOTSINGER explores the opportunities and limitations of different types of initiatives in Issue 07 of 25 Magazine.
Read MoreThe SCA’s FARMER PROFITABILITY AND PROSPERITY WORKING GROUP, led here in writing by CHAD TREWICK, examines the possible impact persistently low coffee commodity market pricing will have on the specialty coffee supply chain in Issue 07 of 25 Magazine.
Read MoreJANINA GRABS examines the market actions which led to historic coffee price lows in August and September in Issue 07 of 25 Magazine.
Read MoreWhen major brands moved their apparel construction and printing business overseas shortly following the signing of the North America Federal Trade Agreement (NAFTA) in January 1994, it spurred a new business philosophy at T-shirt screen-printing company TS Designs: people, planet, and profits.
Read MoreCoffee Commune’s ERIC BADEN explores the impact volatile commodity pricing of both tea and coffee has made on Yunnan’s farming landscape in Issue 7 of 25 Magazine.
Read MoreMy first visit to Abu Dhabi city was in 2012: it was a quick visit, and I have to confess my point of interest was Yas Island, home of the world’s only Ferrari theme park.
Read MoreWhen KIM ELENA IONESCU first called PETER MBATURE, it was to see if he would be willing to contribute to a story on young coffee-producing professionals in Issue 6. It quickly became an ongoing conversation about the future of coffee farming, some of which they share here in Issue 7 of 25 Magazine.
Read MoreJANINA GRABS examina las acciones del mercado que han llevado a alcanzar unos mínimos históricos en el precio del café en la edición 07 correspondiente a los meses de agosto y septiembre de la revista 25 Magazine.
Read MoreMy welcome to Issue 6 of 25 is deservedly dominated by a note of celebration and sadness, paying respect to the extraordinary Erna Knutsen, a true innovator who passed recently.
Read MoreELIZABETH DOERR explores how the Dominican Republic’s largest coffee company seeks to change local coffee culture through baristas in Issue 06 of 25 Magazine.
Read MoreHORTENSIA SOLIS interviewed three young Latin American coffee professionals from three different countries to better understand their perspective on the future of coffee production, the industry’s most pressing challenges, and the steps they’re taking to resolve or otherwise navigate them.
Read MoreCARLOS HENRIQUE JORGE BRANDO traces the design changes that have brought water-saving demucilagers to the fore of a conversation about sustainability and coffee quality.
Read MoreCoffee professionals are familiar with the importance of ratios: from brew ratios to espresso-to-milk ratios, we build our businesses around a series of proportions that help us achieve the best possible cup of coffee for our customers.
Read MoreMARÍA ESTHER LÓPEZ-THOME shares her story in Issue 6 of 25 Magazine. All photos by Andres Anaya.
Read MoreDespite Sicily’s profound traditional and cultural attachment to coffee, JENN RUGOLO has never harbored any expectation of finding the same concepts applied to coffee. An unexpected encounter – at a traditional bar in a tiny town in the south east of Sicily – made her question those expectations.
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