In the United States today, specialty coffee is led by the Speciality Coffee Association (SCA), formerly known as the Specialty Coffee Association of America (SCAA), which was established in 1982. In 2016, a decision was made, with some protest, to merge with the Speciality Coffee Association of Europe (SCAE).
They have an exposition each year highlighting advancements bringing together industry members from around the world. They support the industry through various avenues with trade communication, marketing activities, education tools, barista training etc... They also act as a watchdog bringing awareness to concerns throughout the supply chain producing reports, white papers, and education programs in and outside importing countries. Take a look at their recent efforts regarding the coffee price crisis, as well as a 2018 talk by the former, long time president of the association, Ric Rhienheart on the future of speciality coffee.
Industry, Marketing and Research Links:
Sprudge reports on news, events, and culture. They also are a great resource for jobs in the industry.
Coffee Quality Institute, established in 1996 focusing on raising the quality of coffee worldwide as well as the people’s lives who produce and rely on the plant and industry.
World Coffee Research, only organization of its kind with a global focus, they spearhead a variety of research to protect the plant and its diversity as well as grow the industry.
Lucia is an independent consultant bringing in-depth and accurate information to the coffee scene bridging present gaps between producers and consumers through the supply chain. With a long background in the wine industry, one of her aims is to educate the industry on why fermentation is a critical step to engage with in coffee’s production.
Recommended Reading:
Davis, A., Chadburn, H., Moat, J., O’Sullivan, R., Hargreaves, S., and Nic Lughadha, E. (2019). ‘High extinction risk for wild coffee species and implications for coffee sector sustainability’, Applied Ecology, 5 (4), pp. 1-9.
Folmer, B. (2017). The Craft and Science of Coffee. Academic Press: Cambridge, MA.
Harvey, C.A., Saborio-Rodriguez, M., Martinez-Rodriguez, M.R., Viguera, B., Chain-Guadarrama, A., Vignola, R., and Alpizar, F. (2018). ‘Climate change impacts and adaptation among smallholder farmers in Central America’, Agriculture and Food Security, 7(57), pp. 1-20.
Hoffmann, J. (2018). World Atlas of Coffee: from beans to brewing coffees explored, explained and enjoyed. [S.l.], Mitchell Beazley.
Kew (2019a). Kew scientists reveal that 60% of wild coffee species are threatened with extinction.
Kew (2019b). Building a climate resilient coffee economy for Ethiopia.
Moat, J., Gole, T.W., and Davis, A.P. (2018). ‘Least concern to endangered: Applying climate change projections profoundly influences the extinction risk assessment for wild Arabica coffee’. Global Change Biology, 25, pp. 390-403.
Pendergrast, M. (2010). Uncommon Grounds: The History of Coffee and How it Transformed our World. Basic Books: New York.
Pollan, M. (2020). Caffeine How Caffeine Created the Modern World. Audible Audiobook – Original recording.
Rice, R.A. (2018). ‘Coffee in the crosshairs of climate change: agroforestry as abatis’. Agroecology and Sustainable Food Systems, 42(9), PP. 1058-1076.
Specialty Coffee Association (2014) Climate Change and Coffee: Acting Globally and Locally.
Weckerle, C. Timbul, V. & Blumenshine, P. (2010) In: Hsu, E & Harris, S. (eds) Plants, Health and Healing: On the Interface of Ethnobotany and Medical Anthropology. Medicinal, Stimulant and Ritual Plant Use: an Ethnobotany of Caffeine-Containing Plants, pp. 262-301.