While the use of wild coffees is still years away from commercialization, another coffee species already makes up 40% of coffee's global production: Coffea robusta.
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In the face of climate change and advances in technology, what is “specialty coffee”?
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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.
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As more consumers come to the coffee-laden table, our collective preferences haven’t just shifted; they’ve fragmented.
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Make a quick list of the countries you know are experiencing exponential growth of coffee consumption and a blossoming specialty coffee scene: does it include Israel? If not, it should.
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In addition to being the world’s leading producer of robusta, Vietnam also produces more arabica than Kenya or El Salvador – so why don’t we talk about it more?
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We may be familiar with Ethiopia as the birthplace of coffee, but what can we learn about who engages with coffee and when by more deeply exploring its coffee culture?
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As specialty coffee reaches new markets—and the number of individuals making these choices increases—it becomes increasingly enmeshed with our sense of identity.
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As a move towards the "functional" grips the beverage sector, how might this trend shape opportunities for specialty coffee products and consumers?
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Specialty coffee, although often burdened by coffee's "commodity" status, still needs to compete in the premium market--but is there a way to move beyond?
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Despite (most) of our return to coffee spaces, coffee's unprecedented move online during lockdowns forced social media accounts to pivot from a tool to get people in seats to a destination in and of itself.
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Do we really understand the impact of the attributes-based definition of specialty coffee on what is now "specialty"?
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"It's what's in the cup that matters," right? But is that actually true?
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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.
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As the word "sustainable" continues to grow in importance to consumers, it is being used in many different ways.
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SCA CEO Yannis Apostolopoulos welcomes attendees to Re:co’s 2021 program and introduces the first session of four: A Glimpse of the Future.
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Dr. Selena Ahmed shares the findings of a recent meta-analysis, the first of its kind, exploring the impact of climate change on coffee quality.
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Bill Murray of the US National Coffee Association offers seven signs that point towards our sector’s future post-pandemic.
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If our industry goal is to have a sustainable coffee supply, we need to take an honest look at relationships, value generation, and appropriation dynamics between origins and brands.
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How can we know we’re paying an equitable price for coffee? Grayson Caldwell explores the idea of verified living income.
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