By David Piza Cossio, Relationship Coffee Manager, Sustainable Harvest Coffee Importers In early September of this year, international coffee prices for Arabica coffee plunged to a 4-year low, breaking the $1.16/lb threshold experienced back in the early stages of the Great Recession. The large Brazilian crop is estimated to surpass 50 million 60kg bags during …
Interview With Richard Young, Food Service Technology Center Chronicle: Your work focuses on promoting energy efficiency practices in the food service sector. What are some of the ways you explain why it is important to care about these efforts? Richard: Commercial food service operations, from cafes to cafeterias, are very energy-intensive. Most operators have no idea what …
By Michael Kaiser I was not born a coffee farmer, but providence would introduce me to one. In July of 2011, one month after moving to El Salvador, I found myself across the table from Emilio Lopez Diaz, listening to the story of Cuatro M, the collection of coffee farms, processing facilities and their exporting …
By Paul Katzeff, Thanksgiving Coffee, Founding Member of SCAA In Search of Meaning was written in 1983 when SCAA was just a couple of months old. It appeared in the first issue of “In Good Taste.” That publication was SCAA’s first organized communication to its twenty-five charter members. Donald Schoenholt is responsible for the name …
Repositioning Our Industry for the Future Grandstanding February 1993 (Reprinted from “In Good Taste” 1983) Read Paul’s current-day follow-up here: In Search of Meaning Part Two By Paul Katzeff In the early days of the specialty coffee industry, we sustained ourselves on the simple, clear objective of bringing great coffee flavor to the coffee lover. …
“When water is diverted from streams and rivers, it is no longer available for use by small communities that may already have limited alternatives. Without sufficient water in the stream, aquatic organisms can be wiped out.” By Adam Kline, Coffee Importer, Atlantic Specialty Coffee Inc.; Andrew Stubblefield, Associate Professor, Humboldt State University; Paul Hicks, Water Resources …
By Adam Pesce, Director of Coffee, Reunion Island Coffee Deciding on this year’s Sustainability Award winner was one of the most difficult in recent memory, not just because of the volume of applications – a record setting 18 – but because of the quality of the applications. Of the 18 entries, quite literally all of them …
By Carlos H. J. Brando Water entered coffee processing when Arabicas began being planted in areas that were hotter and/or more humid than the highlands of Ethiopia. Recently harvested coffee cherries fermented rather quickly in these new areas, with adverse impacts on cup quality. The solution at the time was to remove the sugar-rich, fermentation-prone …
By Samantha Veide, Global Drinks Education Manager, Mars Drinks This issue of water and sustainability is complex. It is about water scarcity—by 2025, 1.8 billion people will be living in countries or regions with absolute water scarcity, and two-thirds of the world’s population could be living under water stressed conditions1. It is about water despoilment—all the …
This past April at the SCAA Event in Boston, we had the opportunity to honor and present Pueblo a Pueblo with the SCAA Sustainability Award for their Organic School Garden Project in Guatemala. We now share with you a video highlighting the project’s successes and outcomes for 2012. To learn more about this important work, …