Guatemala Head Bleed: Some More Tips on Being a Coffee Traveler
By Craig Holt, Founder, Atlas Coffee Importers The first installment of this series about being a good coffee traveler touched on cultural issues. I explored the value of teaching yourself about more than just the coffee culture of the places you visit, and discussed the importance of not greeting people with your stink fist. I …
Being There: A Sensory Diary of a Trip to Brazil
By Christopher Schooley, Coffee Design & Experience Coordinator, SCAA, and Lily Kubota, Content & Communications Manager, SCAA Traveling to a coffee producing country is an experience like no other. Seeing coffee production first-hand and learning about coffee farming and processing are essential to understanding the supply chain and being able to communicate about our coffees …
90+ Profiles: Getting to Know Francisca and Oscar Chacon
Who are you and what do you do in coffee? My name is Oscar Chacon. My wife Francisca and I have spent our entire lives producing coffee, and we have recently built and installed a small plant at our farm in order to process coffee ourselves. We must confess that at the beginning we believed …
Portfolio | Issue No. 5 | Business
As the demand for specialty coffee grows, so do the needs of our many coffee industry customers. To meet your growing needs, Hartley Transportation is committed to becoming the most knowledgeable and reliable transportation service provider to the coffee trade. With decades of experience in green coffee bean and processed coffee transportation, Hartley Transportation continues …
Portfolio | Issue No. 5 | Event
The MANE, Mid Atlantic Northeast Coffee Conference, is a weekend long education based coffee event for baristas, roasters and industry professionals. This year we have built an exciting, jam packed schedule of presentations, lectures, hands on workshops and competitions. Registration required. For all the details and to register please visit us at www.manecoffee.com.
SCAA Becomes Member of the Institute for Credentialing Excellence (ICE)
SCAA Moves Closer to Compliance with ICE/NCCA Accreditation Standards The Specialty Coffee Association of America (SCAA) is pleased to report that the organization has become a member of the Institute for Credentialing Excellence (ICE), the leading Credentialing organization and the parent company of the NCCA, which is the leading authority for accreditation of providers of …
Discovering Specialty Coffee: South West
By Alexandra Littlejohn, Verve Coffee Roasters I believe that drinking every coffee, from as many roasters, at as many shops, made by as many different baristas as possible is by far one of the best practices a coffee professional can participate in. Everyone has a different take on coffee. I feel privileged to live in …
Roasters Guild Supports Food Security and Coffee Kids
By Kristina Morris, Coffee Kids This past August, Roasters Guild raised awareness of Coffee Kids’ work at origin as well as almost $10,000 to go toward food security projects in coffee-growing communities in Mexico. Christopher Schooley, Immediate Past Chair of the Roasters Guild Executive Council, had this to say about the partnership: “The Roasters Guild was …
Discovering Specialty Coffee: South East
By Jason Dominy, Batdorf & Bronson Coffee Roasters, Atlanta, GA When asked about the South East coffee scene, I’m realistic and optimistic at the same time. As far as a region goes, the South East has come a long way, and while not entirely as progressive as it’s Pacific Northwest brethren, who do seem to set …
Insights into Consumer Purchasing Choices
The Specialty Coffee Association of America (SCAA) has released a new study that explores specialty coffee consumer behaviors, motivations, and perceptions. The qualitative study was designed to gain insight from coffee drinkers who tend toward higher price points, drink coffee daily or more, and who self-identify as “coffee-lovers”. The goal was to understand more about …
Discovering Specialty Coffee: South Central
By David Buehrer, Greenway Coffee Company The South Central region of the United States isn’t exactly the most travelled when it comes to coffee. Overlooking such an expansive and rapidly growing area would be amiss too, however. Pockets of urban sprawl and a west coast movement to the central have created economic boom that transcends …
What is a ‘Coffee Science’ Origin Trip?
By Emma Sage, Coffee Science Manager, SCAA The SCAA is committed to bringing unique, hands-on educational and relationship-building opportunities at origin. This origin trip is designed to build understanding of the technical, agronomic, and scientific techniques being utilized as they support and influence the value of specialty coffee. This trip is not just for admitted …