Rules of the New School: Thoughts on Education and Shaping the Future of Specialty Coffee

  By Todd Mackey Let’s face it–coffee is cool. You’re probably thinking, “Yeah, I already knew that!” But now the market is telling us loud and clear that it thinks so, too. Consumers are seeking more of the qualities that we always hoped they would, while slowly but surely beginning to pony up the premiums …

Investing in the Next Generation of Coffee Farmers

By Willy Foote, Root Capital For decades, SCAA members have made significant investments that support the millions of farmers at the heart of the global coffee market. These investments have helped strengthen livelihoods, conserve the environment, improve quality, and promote women’s empowerment and gender equality. Yet something’s still missing. Past efforts have too often failed to …

Coffee Plants for the Future: Update on the World Coffee Research Breeding Program

By Emma Sage, SCAA In late January of this year, World Coffee Research (WCR) gathered a group of coffee breeders and other interested parties to discuss the future of coffee cultivars in Central America. Representatives from WCR, SCAA, Anacafé, Promecafé, AGRITECH NST, CATIE, USAID, and CIRAD discussed the results of the WCR genetic diversity study, …

SCAA Announces Results for the 2015 / 2016 Board of Directors Election

The Specialty Coffee Association of America (SCAA) is pleased to announce the results of the 2015/2016 Board of Directors election. Voting ended March 13, 2015, votes were tallied, and we can now confirm the new SCAA board members listed below. We are honored and grateful that these coffee professionals have dedicated their volunteer time and …

Case Study: Cultivating Quality in Honduras through Relationship Coffee

By Jimmy Sherfey, Abeja In San Jose de Colinas, located in the Cup of Excellence favorite region of Santa Barbara, Honduras, Arnold Paz shows us the proper level of ripeness, demonstrating the home remedy for harvesting more profitable cherry. “If you’re not sure, squeeze it,” he says, suspending a freshly picked cherry several inches above …