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Coffee Education & Collaboration

By Mike Ebert One of my first educational experiences involving the Specialty Coffee Association of America (SCAA) occurred in the mid-nineties. One of the earliest “pathways” (even though that term would come more than a decade later) was the Golden Cup Technician class. This was the first class I took that was not offered by …

Fairtrade and Beyond

By Kyle Freund Specialty coffee is a leader in sustainability. From the world’s first fair trade coffee landing on store shelves more than 30 years ago, farmers, traders, roasters, and consumers have pushed the concept of sustainability a long way. In North America, there are a variety of approaches to Fairtrade—but only products with the Fairtrade …

Coffee Roasters and Retailers: Take Part In the 2017 Financial Benchmarking Study

By Heather Ward Within the last few years, SCA’s research initiatives have developed to focus more attention on business insights. The idea is to deliver business information to people and companies in the specialty coffee business, contributing to the support of more informed business decisions. One way to deliver insights is through the Specialty Coffee …

Kenya: The King of Coffee

By Phyllis Johnson Kenya is the official Portrait Country for the 2017 Global Specialty Coffee Expo in Seattle. Phyllis Johnson explains why Kenyan coffee’s distinct flavor profile and quality sets it apart from all other origins. I’ll always remember my introduction to Kenya coffee. It was April 1999 in an old dusty basement of a …