World Coffee Research’s MAEVE HOLLER and Dr. ROBERT KAWUKI write about how the organization is fast-tracking innovation for robusta to forge the future of coffee.
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Corresponding author MATEUS MANFRIN ARTÊNCIO shares the findings of a recent paper, “The Impact of Coffee Origin Information on Sensory and Hedonic Judgment of Fine Amazonian Robusta Coffee,” published in the Journal of Sensory Studies, confirming the significant influence of origin information on the sensory perception of professional coffee tasters.
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ALEXA ROMANO explores the emergence of specialty coffee culture as an embedded subculture within the broader coffee industry, and how the resulting shift from passive to active consumption asks us to rethink the consumer’s role in value creation and distribution.
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Cognitive psychologist BENTE KLEIN HAZEBROEK and language professor ILJA CROIJMANS explore the role and construction of coffee’s linguistic descriptions—those flavor notes and descriptions across coffee packaging and websites!—in a consumer’s willingness to pay.
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NOA BERGER explores how the “field” of coffee was inspired by (and inspires) related industries like fine wine, cacao, and—more recently—vanilla, and queries its impacts.
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In the third in a series of features on sustainability frameworks and their relationship to the SCA’s sustainability agenda of equitable value distribution, SCA Sustainability Director ANDRÉS MONTENEGRO explores the concept of “social innovation.”
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SCA Sustainability Director ANDRÉS MONTENEGRO hosts a conversation on doughnuts & coffee with ERINCH SAHAN of the Doughnut Economics Action Lab; discussing how embracing the circular economy can lead the coffee sector to a sustainable future and make coffee better, for all. Register on Zoom for Thursday August 17, at 4pm BST.
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Corresponding author HELEN VAIKMA shares the results of a study market mapping the sensory attributes of five different categories of plant-based beverages.
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VAUGHN TAN highlights where uncertainty (which is not the same thing as risk) exists within specialty coffee’s supply chain, and questions whether the industry’s previous emphasis on the “direct” in “direct trade,” combined with a drive to rebuild leaner coffee supply chains, has had unintended side effects.
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In the second in a series of features on sustainability frameworks and their relationship to the SCA’s sustainability agenda of equitable value distribution, SCA Sustainability Director ANDRÉS MONTENEGRO explains the concept of the circular economy through the use of a doughnut-and-coffee metaphor.
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In this series, SCA Sustainability Director, ANDRÉS MONTENEGRO, explores different sustainability frameworks in relation to the SCA’s sustainability agenda of equitable value distribution, beginning with “climate justice.”
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MARIO R. FERNÁNDEZ-ALDUENDA, PhD explains the learnings of the evaluation phase of the SCA’s Coffee Value Assessment System work as well as an update on the pilot process at the heart of the project’s ongoing evolution phase.
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Corresponding author MATEUS MANFRIN ARTÊNCIO shares the findings of a recent paper, “A Cup of Black Coffee with GI, please! Evidence of Geographical Indication Influence on a Coffee Tasting Experiment,” published in Physiology & Behavior, confirming the significant influence an extrinsic attribute like a geographical indication has on consumers’ tasting.
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Lead Author NIZAM ABDU shares the findings of a recent meta-analysis of coffee ecolabeling published in Heliyon, an all-science, open access journal.
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ELISA CRISCIONE examines the digitalization in coffee and suggests a shift in the current data collection model that could help it become a tool for more equitable value distribution.
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Rabobank’s JIM WATSON, STACIE WAN, SUDIP SINHA, and GUILHERME MORYA share an overview of COVID-19’s impact on the global coffee market.
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Once an industrial powerhouse and exemplar of post-war urban modernism, the city of Leicester would eventually lose its place as the jewel in the crown of the United Kingdom’s East Midlands, overtaken by its aesthetically more majestic neighbor Nottingham.
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ANA VALENCIA speaks with KIM ELENA IONESCU and VERA ESPÍNDOLA about the compounding impacts of natural disasters on coffee growing regions and asks: What can we do to help?
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NICOLE LIN and CHARLEY BIDDLE share their view of the Chinese coffee market, tracing its rise through to the unexpected impacts of 2020’s COVID-19 pandemic.
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“As I am fond of saying, we taste more than what’s just in the food when we eat: flavor, as I and many other believe, is in the mind.” Assistant Professor of Food Science QIAN JANICE WANG shares the results of a live experiment conducted at Sensory Summit EU in February 2020.
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