The Fermentation Effect – 25 Magazine, Issue 10

SOPHIA JIYUAN ZHANG and FLORAC DE BRUYN share research findings amassed during a four-year research collaboration focused on creating a better understanding of the impact of post-harvest coffee processing on coffee quality across different geographic locations. As we walk along this path through the seeds, fruits, green coffee beans, roasted beans, and, finally, a brewed …

C is for Commodity, Crisis, and Cost – 25 Magazine: Issue 7

The SCA’s FARMER PROFITABILITY AND PROSPERITY WORKING GROUP, led here in writing by CHAD TREWICK, examines the possible impact persistently low coffee commodity market pricing will have on the specialty coffee supply chain in Issue 07 of 25 Magazine. Every item in that daily basket has increased in costs (including roasted/ground coffee) while the value …

New Report on Farm Profitability Launched at Avance Guatemala

A new report by the Specialty Coffee Association (SCA) reveals that increased yields on coffee farms tend to decrease their profitability in the short term, debunking the popular belief that high yields are a precursor to the economic sustainability of a farm. The report was launched at Avance, SCA’s new sustainability conference, hosted in Guatemala …

Good Genes – 25 Magazine: Summer 2017

Many of the world’s coffee genebanks are underfunded and under threat, yet the future of coffee depends on protecting these precious genetic resources. So what would a better global conservation system look like in the future and how can the industry support it? In a humid tropical forest that shrouds a sacred mountain on the …

Cerianne Bury: Competing For More – Women in Competition

Gender imbalance in coffee can often be extreme: this is apparent in barista competitions where women compete at a rate nearly three times lower than men. In this #RecoDublin talk, Cerianne Bury, Head of Quality at Trabocca, looks at how lack of support, lack of representation, and a number of other issues can create and …