Vava Angwenyi | Building an Alternative Narrative for Kenya’s Coffee Farmers

Vava Angweni, Founder & Chief Coffaholic at Vava Coffee Ltd, and Co-Founder & Director of Gente Del Futuro, speaking at Re:co Symposium in Seattle in April 2018. Vava sources coffee from farmers in Kenya and around East Africa, and most recently has worked with Fairtrade Africa to develop and launch two brands Zawadi Coffee (the …

Presenting Slate of Candidates for the 2019–2020 SCA Board of Directors Elections

Update: Thanks to all who joined us on September 17 to meet the slate during a special webinar. If you missed the webinar, watch the recording above. By JAMES HUMPOLETZ Translations available: Chinese, French, German, Italian, Korean, Russian, Spanish.  As announced in June, the elections process for the 2019–2020 SCA Board of Directors is the first …

Sustainability: Changing Everything Except the Goal | Re:co Seattle 2018

Kim Elena Ionescu moderates a panel with Merling Preza, Alejandro Cadena, Lee Wallace, and Molly Laverty at Re:co Symposium in Seattle in April 2018.  Listen to this week’s episode of our podcast for a conversation between Peter Giuliano and Kim Elena about this introductory sustainability panel which covered a wide range of topics including the reduction in …

Exploring The Process Of Coffee Extraction – Chahan Yeretzian – Part 1

Chahan Yeretzian speaking at Barista Camp Poznan 2017 – Part 1 Chahan is a professor of Analytical Chemistry, Bioanalytical Chemistry and Diagnostics at the Zurich University of Applied Sciences (ZHAW) in Switzerland. He is head of the Coffee Excellence Center and of the section for Analytical Technologies at the ZHAWand has published around 90 papers …

Aged, Creamy, and Stinky: What Cheese Can Teach Us About the Power of Language – Francis Percival

Francis Percival speaking at CoLab Barcelona 2016. Within the Anglo-Saxon world, farmhouse cheese sits in a very similar niche to specialty coffee: although consumers eat plenty of cheese, most do so at a commodity grade. The precipitous decline of the industry over the course of the twentieth century has not just made farmhouse cheesemakers an …

Coffee Degassing: Impact on Freshness and Extraction – Samo Smrke

Samo Smrke, Research Scientist at the Coffee Excellence Center of the Zurich University of Applied Sciences, speaking at Roaster Camp Poznan in October 2017 about research he conducted in collaboration with the SCA on the effects of carbon dioxide degassing on coffee freshness and espresso extraction. Research by Samo and his colleagues at the Coffee …