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SCAA Instructor Journals: Richard Sandlin Travels to Beijing

By Richard Sandlin, Fair Trade USA, SCAA Credentialed Instructor Richard recently traveled to Beijing, China to instruct students in SCAA courses for the Barista Guild’s Level 1 & 2 Certificate Programs at an SCAA International Education Partner facility, Beijing Wholly Coffee Company. Here is a testimonial from his trip: Imagine for a moment the daily challenges you …

Now Accepting Applications for 2013 SCAA Sustainability Award

We’re currently accepting entries for the 2013 SCAA Sustainability Award. If you, your company, or organization has innovative projects to expand and promote sustainability within the coffee world while inspiring others to initiate similar endeavors you are encouraged to apply here. The deadline to submit the application is January 7, 2013. The Sustainability Award will be presented …

SCAA Board of Directors Approves Slate of Candidates for 2013 Election

The SCAA Board of Directors has approved a slate of candidates as recommended by the Nominating Committee for the 2013 Board of Directors Elections. The names below are the nominees for the positions listed. According to SCAA bylaws, additional nominees may be proposed through a petition process, excluding the office of Secretary/Treasurer (not applicable in …

SCAA’s 5th Annual Symposium Comes to Boston this April

The Specialty Coffee Association of America (SCAA) is pleased to announce that its 5th Annual Symposium will be held in Boston, MA, April 10-11, 2013. Hundreds of the industry’s thought leaders, business owners, decision makers, writers, academics, and skilled coffee professionals of all stripes will converge at the historic Harvard Club to discuss and collectively …

SCAA Coffee Science Origin Trip: Reflections of a Facilitator of Learning

By Emma Sage, Coffee Science Manager, Specialty Coffee Association of America As the Coffee Science Manager I am constantly brainstorming the differing ways I can use my skill set to communicate the science of coffee to SCAA membership. When I began daydreaming about an origin trip that merged science and technological advances with specialty coffee, …

Traveling With Purpose

By Tracy Ging, Director of Corporate Social Responsibility, S&D Coffee and Tea Specialty pioneers broke new ground when they began traveling to origin. What once was a nameless and faceless commodity came alive with stories, photos, and relationships. Our sense of taste changed. Places, faces, pride, and familiarity now contribute to our definition of great coffee. Travel …