Colombia’s Arc Over the Specialty Coffee Landscape (& Vice Versa)

By Timothy J. Castle From the beginning, perhaps before the term “specialty coffee” was coined, the specialty coffee industry and Colombian producers have had a special relationship. Each adds value to the other’s coffees, and each pushes the other toward incremental quality improvements and additions to the monetary value of Colombian coffee and specialty coffee …

Supply and Demand: Vastly Different Specialty Coffee Outlooks

By Ric Rhinehart As I sit here in the capital city of the birthplace of coffee (Addis Ababa, Ethiopia), after attending the International Coffee Organization’s 4th World Coffee Conference, I am driven to reflect on the conversations at the conference, in the hallways, and over dinner. The state of the global coffee market and the …

Craft Coffee Culture in America’s Heartland

We recently asked SCAA President Tracy Allen how he thinks coffee culture is evolving in America’s Heartland. As a Kansas City native and long-time resident, his unique perspective on the region is enhanced by his frequent travels to major coffee cities, coffee farms, and of course coffeehouses around the world. From your perspective, how is …

People of Specialty Coffee: An Interview With Sunalini Menon

What are the most obvious ways that coffee culture is changing in India in terms of big picture trends? India is a fairly important player in the global coffee market, providing approximately three-and-a-half percent of the world’s coffee. During this coffee season of 2015/2016, the post-monsoon production estimate of the Coffee Board of India is …

International Women in Coffee Alliance Breakfast

This year’s International Women in Coffee Alliance (IWCA) breakfast was a sold-out event, and for good reason. The topic of gender equity was at the center of the conversation and was reflected throughout the event. Keynote speaker Mbula Musau delivered an inspiring talk that chronicled her career in specialty coffee, which includes the founding of …

Reflections from a Coffee Curmudgeon

By Timothy J. Castle  Upon arriving here in Atlanta on Tuesday and attending the opening reception for this year’s Re:co Symposium, I pulled out the program for the next two days and began quibbling immediately: Cold Brew? Really? How could we devote a chunk of our precious time at Re:co to “Cold Brew: Category or Craze”? Aren’t we over Cold …

Culinary Fuel: Re:co Coffee Service

By Stephen Morrissey The two days of incredible speakers and challenging topics at Re:co Symposium demands an intermission format that allows people to connect, debate, and decompress over great coffee. Over the years, the service has garnered a reputation for not only providing great coffee quickly, but for developing thoughtful menus with highly-qualified baristas and …