Welcome to the SCA’s Green Coffee Summit, a home for coffee market resources.
Spotlight: Consuming Markets
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Featured Video
Coffee's Essential Worker Community: An Action Oriented Path to Building Back Better with Living Wage and Living Income
Living wage and income have long been gaining steam among the media, global governments, sustainability standards, businesses, and a wealth of other actors, including consumers. But the necessity of ensuring a basic but decent living is more stark than ever in an age where vulnerability abounds.
NEW Market Research
Five Key Takeaways from the National Coffee Data Trends Study: Specialty Coffee Breakout Report
The National Coffee Data Trends Study is packed with information: conducted twice a year, the report tracks coffee consumer trends, attitudes, and behavior. What are five key things that the specialty coffee industry should pay attention to specifically? Learn more from the SCA’s Research Manager, Katie von der Lieth →
Explore the Latest Resources
How Do Cuppers Cup? | 25, Issue 18
Dr. JORGE BERNY and Dr. MARIO FERNÁNDEZ-ALDUENDA share initial results of a collaborative study examining how cuppers cup and exploring the potential impacts of a proposed component of the reengineered cupping protocol.
The Power of the Extrinsic
"It's what's in the cup that matters," right? But is that actually true? The SCA's Chief Research Officer, Peter Giuliano, examines trends in consumer preference research that suggests a coffee's extrinsic attributes play a significant role in coffee choice and enjoyment by specialty coffee consumers.
Valuing Coffee: Evolving the SCA’s Cupping Protocol into a Coffee Value Assessment System | 25
Today’s SCA Cupping Protocol and the SCA Cupping Form are among the most used tools of the coffee industry, applied daily by thousands of people around the world, serving actors across coffee’s vast and complex value-generating system.
The Incommensurability of Sustainability | 25
The word “sustainability” is everywhere, but do we really know—or agree on—what it means? Professor SARAH GRANT explains why, despite its difficulty, understanding “sustainability” as a framework is a worthwhile endeavor, especially in understanding culturally relative perspectives and the power relations inherent in the promotion of sustainable coffee.
Paradigm Shift: The Post-Harvest Processing Revolution
The current coffee processing revolution offers us means to improve the live of coffee growers and processors not just through direct product improvement, but through a new, powerful narrative that can drive more respect, and value, back to producers. But, says Joel Schuler, it requires a paradigm shift, one we can only make if we ask—and collectively answer—many questions, and a movement towards parity.
Not Just Fresh: Expanding Our Concept of Functional Packaging
Coffee's interest in understanding multimodal perception on coffee experiences has most recently focused on cup shape, size, and weight or environmental ambiance like color, music, and texture. As home coffee consumption continues to increase even as pandemic restrictions ease, so too has our interest in understanding packaging (an element of the coffee experience making its way consistently into the home) through a multimodal lens. Dr. Fabiana Carvalho introduces an ongoing study, conducted in collaboration with the Coffee Science Foundation, exploring the effect of packaging on the perception of specialty coffee and explains why we need to expand our concept of "functional" packaging beyond simply keeping coffee fresh.
The Changing Definition of Fine Wine
As we grapple with our own definition of “specialty,” Pauline Vicard shares ARENI’s journey of defining “fine wine” and explores opportunities for mutual learnings between industries.
Deanonymizing Coffee: A Case Study
Namisha Parthasarathy explores the history, challenges, and opportunities of specialty coffee in India.
Understanding Standards
Dr. Mario R. Fernández-Alduenda explains the checks and balances of the SCA’s new standards development system as a tool to create value for the community.
A New Framework for Defining Specialty Coffee
Peter Giuliano introduces the Specialty Coffee Association's new way to define specialty coffee through the attributes conception.
Beneficios Y Oportunidades Para la Industria de Cafés Especiales en Colombia
Elena Lokteva del equipo de liderazgo de CRG conversa con Viviana Navarez del Parque tecnológico de Innovación de Café - Tecnicafe en Cauca, para conocer su modelo y propuesta de valor para el desarrollo de la industria de cafés especiales en Colombia.
Appraising Specialty Coffee Attributes
Dr. Mario R. Fernández-Alduenda offers thoughts on how we can integrate avances in sensory and coffee science into our new understanding of specialty coffee.
Understanding Consumer Perception and Desirable Product Attributes in ChocolateA New Framework for Defining Specialty Coffee
Dr. Allison Brown conducted a mixed-methods study using focus groups and projective mapping, creating a Desirable Chocolate Attribute Concept Map.
Beneficios Y Oportunidades Para la Industria de Cafés Especiales en Colombia
Elena Lokteva del equipo de liderazgo de CRG conversa con Viviana Navarez del Parque tecnológico de Innovación de Café - Tecnicafe en Cauca, para conocer su modelo y propuesta de valor para el desarrollo de la industria de cafés especiales en Colombia.
El efecto de la fermentación | 25
SOPHIA JIYUAN ZHANG y FLORAC DE BRUYN comparten los descubrimientos hechos durante su investigaciones conjunta de cuatro años centrada en la creación de un mejor entendimiento del impacto del procesamiento del café posterior a la cosecha sobre la calidad del café a lo largo de diferentes zonas geográficas.
Protegiendo el terroir | 25
¿Qué es lo que hace que los productos alimentarios sean exclusivos de una región, y cómo se protegen desde los países de la UE y el resto del mundo conforme a la ley?
Understanding Shifting Coffee Identity Standards
Mario Fernandéz traces the debates around coffee’s identity, from the first to the third wave.
The Fermentation Effect | 25, Issue 10
For the past four years, Sophia Jiyuan Zhang and Florac de Bruyn have been working with coffee through a bilateral industry-academia research collaboration between the Vrije Universiteit Brussel (Brussels, Belgium) and Nestlé Research (Vers-chez-les-Blanc, Switzerland), endeavoring to understand coffee post-harvest processing.
The Challenges of Being a Biological Coffee Farmer
Hear from Tim Wendelboe on what he’s learned from starting his own coffee farm, Finca el Suelo.
Protecting Terroir | 25, Issue 3
Geographical indications can protect producers in a region and guarantee the quality of the product; what are the opportunities and challenges of seeking these protections?
Aprender
Un caso de negocio para incrementar el consumo de café especial en países productores
Las oportunidades adicionales para crear y capturar más valor son clave para que los productores reduzcan el riesgo. Por lo tanto, es vital comprometerse con estrategias que les permitan a los productores crear (más) valor y obtener un mayor y mejor parte del precio al consumidor →