Category: 25 Magazine

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 …

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Posted on 25 Magazine, 25 Magazine Issue 6, English, Origins

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 …

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Posted on 25 Magazine, 25 Magazine Issue 6, Design, English

Benchmarking Your Business – 25 Magazine: Issue 6

HEATHER WARD explains another valuable series of ratios – financial ratios – that help coffee professionals understand and develop best practices to keep their roaster/retailer business healthy and financially sustainable in Issue 6 of 25 Magazine.  SCA’s 2017 Roaster/Retailer Financial Benchmarking Report includes a series of financial ratios that reflect leading best practices and performance of …

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Posted on 25 Magazine, 25 Magazine Issue 6, English, Research

Subverting Expectations in Palazzolo Acreide – 25 Magazine: Issue 6

Despite 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. Once the crossroads of the Mediterranean, Sicily …

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Posted on 25 Magazine, 25 Magazine Issue 6, Destinations, English

An Obsession with Scale – 25 Magazine: Issue 5

CARLA D. MARTIN, PhD explores the concepts of commodity, craft, and taste in specialty chocolate. All images courtesy Dandelion Chocolate. These chocolate producers describe themselves as makers rather than manufacturers, their products as small batch or “bean to bar,” and their production as craft, time-consuming, and more, linking their value to consumers with their smallness. …

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Posted on 25 Magazine, 25 Magazine Issue 5, English, Insight