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Now Accepting Applications for the 2018 SCA Sustainability Award

As part of its mission, the SCA is actively involved in sustainability and looks to its members to take leadership roles in sustainable practices within the specialty coffee sector. With this in mind, the Sustainability Award was created in 2003 to promote, encourage and honor the efforts of those serving as role models through sustainable …

SCA Board Members and Staff to Attend Town Halls on Deferred Candidacy Policy, In Person and Online

Since the November 9 announcement of our Deferred Candidacy policy, the SCA Board of Directors have heard a variety of reactions from our members and other stakeholders. Many have been critical. We have listened to and read your comments, and we recognize that we did not communicate our intention clearly and were not as thoughtful …

Announcing New Deferred Candidacy Policy for Competitors at World Championships

An update from the SCA Board of Directors regarding the selection process of host cities for WCE world championship events. Over the past few weeks, the SCA Board of Directors and the Review Panel have engaged in passionate and difficult conversations around inclusivity and the safety of world championship competitors. The discussions in which we …

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

Huskee Cup on espresso machine - The Coffee Cup Made from Coffee: 25 Magazine Issue 2

HuskeeCup, manufactured with discarded coffee husks, launched successfully on the Kickstarter crowdfunding platform in June and goes into pre-production this autumn. 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 …

Fermenting a Farming System – 25 Magazine: Issue 2

Fermenting a Farming System 25 Magazine Issue 2

BRONWEN PERCIVAL offers an insight from the specialty cheese industry in Issue 2 of 25 Magazine Like coffee, cheese is a fermented food. But unlike coffee producers, the cheese industry has largely relied on commercial starter cultures – strains of bacteria with defined properties – to drive its fermentations for over a century. Most cheesemakers regard …

Peru Steps Into the Limelight – 25 Magazine: Issue 2

Peru Cup of Excellence 25 Magazine Autumn 2017

Photo: Jonathan Meadows By DARRIN DANIEL and GEOFF WATTS for Issue 2 of 25 Magazine Cup of Excellence (COE) is an explosive catalyst for change that has unlocked the door to advancement for growers in every country it operates, forever altering the trajectory of both individual farmers and entire regions. With 117 competitions conducted and 2,975 …

Connecting Our Community – 25 Magazine: Issue 2

Cover of 25 Magazine Issue 2 by the Specialty Coffee Association

The importance of coffee smallholders and the diversity they bring to the specialty coffee supply chain can’t be underestimated. Their future is both threatened and uncertain despite unparalleled global coffee demand. The part smallholders play in the supply of washed Arabicas is brought sharply into focus in this issue of 25 as Thomas Copple looks …