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Creating Financial Stability in Coffee Farming: Three Young Latin American Coffee Professionals’ Solutions – 25 Magazine: Issue 6

HORTENSIA SOLIS interviewed three young Latin American coffee professionals from three different countries to better understand their perspective on the future of coffee production, the industry’s most pressing challenges, and the steps they’re taking to resolve or otherwise navigate them. On paper, working in coffee production is an increasingly difficult path – a complicated conflagration …

September 21, 2018September 24, 2018 25 Magazine, 25 Magazine Issue 6, English, Origins

The Impact of Mucilage Removers on Coffee Sustainability and Quality – 25 Magazine: Issue 6

CARLOS HENRIQUE JORGE BRANDO[i] traces the design changes that have brought water-saving demucilagers to the fore of a conversation about sustainability and coffee quality. As the name suggests, a “mucilage remover” is a machine that removes mucilage attached to parchment coffee either by itself, or in conjunction with fermentation. Generally, mechanical removal of the mucilage …

September 21, 2018September 24, 2018 25 Magazine, 25 Magazine Issue 6, Design, English

Benchmarking Your Business – 25 Magazine: Issue 6

HEATHER WARD explains another valuable series of ratios – financial ratios – that help coffee professionals understand and develop best practices to keep their roaster/retailer business healthy and financially sustainable in Issue 6 of 25 Magazine. SCA’s 2017 Roaster/Retailer Financial Benchmarking Report includes a series of financial ratios that reflect leading best practices and performance of …

September 21, 2018September 24, 2018 25 Magazine, 25 Magazine Issue 6, English, Research

Reinventing Yourself Through Coffee – 25 Magazine: Issue 6

MARÍA ESTHER LÓPEZ-THOME shares her story in Issue 6 of 25 Magazine. All photos by Andres Anaya. In Venezuela, we do not have seasons – we only have sun and rain. A perfect summer, 365 days a year. We have beaches, plains, mountains, and a very fertile soil; planting and cultivating have always been easy …

September 21, 2018September 21, 2018 25 Magazine, 25 Magazine Issue 6, English, Viewpoint

Subverting Expectations in Palazzolo Acreide – 25 Magazine: Issue 6

Despite Sicily’s profound traditional and cultural attachment to coffee, JENN RUGOLO has never harbored any expectation of finding the same concepts applied to coffee. An unexpected encounter – at a traditional bar in a tiny town in the south east of Sicily – made her question those expectations. Once the crossroads of the Mediterranean, Sicily …

September 21, 2018 25 Magazine, 25 Magazine Issue 6, Destinations, English

SCAE Celebrates 20 Years – 25 Magazine: Issue 6

MICK WHEELER, past President and former Executive Director of SCAE, reflects on the early days of specialty coffee in Europe and the hurdles a nascent SCAE faced as it sought to build a community-focused organization across geographical and cultural borders. This is not a long, historical account of the SCAE – there are far too …

September 21, 2018 25 Magazine, 25 Magazine Issue 6, Community, English

Exploring the Global Specialty Coffee World – 25 Magazine: Issue 5

Welcome to Issue 5, where we continue our exploration of the global specialty coffee world and all its beautiful diversity. Take some time as we bring you on a tour of Johannesburg, South Africa in our regular Destinations column. Enjoy exploring trends in the marketplace, as Dan and Jan of PQC in New York open …

June 13, 2018June 13, 2018 25 Magazine, 25 Magazine Issue 5, English, Welcome

Are We in a Bubble? – 25 Magazine: Issue 5

At the April 2017 Re:co Symposium, an annual event hosted by the Specialty Coffee Association, a panel debated the question: are we in a coffee bubble? Panelists DAN MCCLOSKEY and JANICE ANDERSON, using their extensive experience mapping the growth of specialty coffee across the US, offer their perspective on the state of the market in …

June 13, 2018June 13, 2018 25 Magazine, 25 Magazine Issue 5, English, Spotlight

An Obsession with Scale – 25 Magazine: Issue 5

CARLA D. MARTIN, PhD explores the concepts of commodity, craft, and taste in specialty chocolate. All images courtesy Dandelion Chocolate. These chocolate producers describe themselves as makers rather than manufacturers, their products as small batch or “bean to bar,” and their production as craft, time-consuming, and more, linking their value to consumers with their smallness. …

June 13, 2018June 27, 2018 25 Magazine, 25 Magazine Issue 5, English, Insight

Modulating Perception – 25 Magazine: Issue 5

JESPER ALSTRUP explores “body” and how roast profile modulations affect the sensory experience of brewed coffee through his research at the University of Copenhagen, supported in part by the Specialty Coffee Association, in Issue 5 of 25 Magazine. After meeting and working with the coffee community, I became fascinated with the many ways coffee professionals …

June 13, 2018July 11, 2018 25 Magazine, 25 Magazine Issue 5, English, Research, Science, Sensory