Atmospherics: Delivering More than a Cup

By Emma Sage Scientifically speaking, drinking a cup of coffee is what is called a multimodal sensory experience. This means that it’s the interaction of our five senses, and all the external factors influencing them (called “multisensory interactions”), which underlie our perception of flavor (Auvray and Spence 2008). There is also research (and lots of anecdotal …

Roya Recovery Project Info

Hemileia vastatrix, or Coffee Leaf Rust (Roya in Spanish), is a leaf fungus that causes significant damage to coffee plants and therefore the supply and quality of crop for several harvest cycles after infestation. Today, it is creating a state of emergency in many parts of Central America. Most experts conclude that a warmer-than -normal …

Field Notes from Pu’er, China: Coffee Production in the Land of Tea

By Emma Sage, Coffee Science Manager, Specialty Coffee Association of America This spring, I had the opportunity to visit China’s Yunnan Province to tour the region’s coffee farms. Yunnan Province is located in South-Central China and borders Vietnam, Burma, and Laos. It is a tropical region famous for its indigenous populations, green mountains, and (remaining) …

Coffee Scientists From All Over the World Gather in Costa Rica

By Marino Petracco, Senior Research Scientist, illycaffè We humans are social animals. Actually, our ability to participate in teamwork is one of the main factors that allow humans to command the planet. A primordial example of joining forces to achieve greater purpose might be had by visualizing prehistoric hunters gathering to surround and capture a mammoth, …

An Introduction to Coffea Genetics

By Emma Sage, Coffee Science Manager, Specialty Coffee Association of America In an era where wild coffee is in actual imminent danger, the industry is increasingly interested in keeping up with the many scientific advances in coffee. In order to follow the current news, research, and events related to the genetics of Coffea arabica, it …