Coffee Commune’s ERIC BADEN explores the impact volatile commodity pricing of both tea and coffee has made on Yunnan’s farming landscape in Issue 7 of 25 Magazine. Clusters of shining white clouds pass majestic mountain slopes, wrapped in the green velvet of dense subtropical forests. The mountain springs sparkle in the sunlight as crystal clear water …
This man-made island is an extension of the Al-Saadiyat natural island on the Arabian Gulf, Abu Dhabi’s major hub of education and culture: it is the home of the New York University campus as well as several museums, including the Louvre Abu Dhabi and the Zayed National Museum. Back then, my quick glimpse of the …
When KIM ELENA IONESCU first called PETER MBATURE, it was to see if he would be willing to contribute to a story on young coffee-producing professionals in Issue 6. It quickly became an ongoing conversation about the future of coffee farming, some of which they share here in Issue 7 of 25 Magazine. Many who rise …
Most deserved of our respect for so many reasons, Ms. Knutsen coined the phrase “specialty coffee” in a 1974 publication of Tea & Coffee Trade Journal in the US. Not only the identifier of our niche in the coffee industry, her verbal capture of this new blossoming sector, along with her own work as a …
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 …
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 …
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 …
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 …
MARÍA ESTHER LÓPEZ-THOME shares her story in Issue 6 of 25 Magazine. All photos by Andres Anaya. In Venezuela, we do not have seasons – we only have sun and rain. A perfect summer, 365 days a year. We have beaches, plains, mountains, and a very fertile soil; planting and cultivating have always been easy …
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 …