Meet the 2018 Sustainability Award Winners: Manos al Agua

RICHARD STILLER interviews ANDREA MORDÓ, Trading and Business Development Coordinator for the Federacion National de Cafeteros de Colombia (FNC) and leader of the Communication Committee for the Manos al Agua project, in the first of two SCA News interviews with the 2018 Sustainability Award Winners. The Project category of the SCA Sustainability Award celebrates innovative...

Podcasts

#26: Re:co Podcast – Andre de Freitas on Trends in Sustainable Sourcing

On this episode of the Re:co Podcast, Kim Elena Ionescu speaks to Andre de Freitas, Executive Director of the Sustainable Agriculture Network. Andre has over 20 years of experience working with sustainability initiatives, with a focus on responsible sourcing and certification in agriculture and forestry. He led the development of the first sustainability policy and...

Origins

Creating Financial Stability in Coffee Farming: Three Young Latin American Coffee Professionals’ Solutions – 25 Magazine: Issue 6

HORTENSIA 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. On paper, working in coffee production is an increasingly difficult path – a complicated conflagration...

Design

The Impact of Mucilage Removers on Coffee Sustainability and Quality – 25 Magazine: Issue 6

CARLOS HENRIQUE JORGE BRANDO[i] traces the design changes that have brought water-saving demucilagers to the fore of a conversation about sustainability and coffee quality. As the name suggests, a “mucilage remover” is a machine that removes mucilage attached to parchment coffee either by itself, or in conjunction with fermentation. Generally, mechanical removal of the mucilage...

Education

Baristas, Coffee Culture’s Ambassadors – 25 Magazine: Issue 6

ELIZABETH DOERR explores how the Dominican Republic’s largest coffee company seeks to change local coffee culture through baristas in Issue 06 of 25 Magazine. Strong, short, and sweet – made by stovetop with the Greca coffee maker – is deemed “traditional” Dominican coffee. Part of this could be custom, but the sugar could also be...

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