The Coffee Value Assessment: An Opportunity for Information Sharing | 25, Issue 22

LAUREL CARMICHAEL, SCA Publications Manager, provides an update on the CVA, with a focus on its capacity for information-sharing.

Read, 25Specialty Coffee AssociationOctober 7, 2024Program Spotlight, CVA, Coffee Value Assessment, Issue 22

Nurturing Sustainable Coffee Excellence: The Coffee Science Foundation’s 2024-2025 Research Agenda | 25, Issue 21

MARY BASCO, SCA Research and Knowledge Development Programs Manager, outlines the Coffee Science Foundation’s 2024-2025 Research Agenda and outlines which research projects are on the horizon.

Curriculum Development at the SCA: Building a Consistent, Collaborative Process | 25, Issue 20

The Specialty Coffee Association is the world’s largest coffee membership association, with a sustainability-driven purpose deeply ingrained in its structure as a non-profit trade organization: to make coffee better.

Read, 25Specialty Coffee AssociationOctober 23, 2023Program Spotlight, Issue 20

Our Sustainability Agenda: Making Coffee Better, for All | 25, Issue 19

The Specialty Coffee Association is the world’s largest coffee membership association, with a sustainability-driven purpose deeply ingrained in its structure as a non-profit trade organization: to make coffee better.

Read, 25Specialty Coffee AssociationMay 2, 2023Issue 19, Program Spotlight

Valuing Coffee: Evolving the SCA’s Cupping Protocol into a Coffee Value Assessment System | 25, Issue 18

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.

Read, 25Specialty Coffee AssociationOctober 15, 2022Issue 18, Program Spotlight, Coffee Value Assessment

Standard Development at the SCA: A Tool to Create Value for the Community | 25, Issue 17

Our industry is characterized by creative, free spirits, passionate about expressing themselves through coffee—which is why the word “standard” is not always well received. Dr. MARIO FERNANDEZ-ALDUENDA explains the checks and balances of the SCA’s new standards development system.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Program Spotlight, SCA Standards

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