NCA Member Spotlight: Vinh Hiep Co. Ltd. / L’amant International Corp.

Company: Vinh Hiep Co. Ltd. / L’amant International Corp.Location: Pleiku City, Gia Lai Province, Vietnam NCA Member Since: January 2019Websites: vinhhiepgl.com or www.lamantcafe.com/ Facebook: lamantcafe.vn What does the Vinh Hiep Co. do? We export green coffee beans and roast coffee. What drives your passion for this industry? Our love for coffee beans and coffee flavor … Continue reading NCA Member Spotlight: Vinh Hiep Co. Ltd. / L’amant International Corp.

Presenting Slate of Candidates for the 2019 SCA Board of Directors Elections

BY YANNIS APOSTOLOPOULOS On behalf of the SCA Board of Directors, it is my pleasure to present the slate of candidates for the 2019 SCA Board of Directors elections. The SCA Board, led by President Heather Perry, has nominated the following professionals from a pool of dozens who responded to the call for nominations made …

Colombia’s Cafeteritos – 25 Magazine, Issue 10

Photographer JUAN PÁEZ asks: With so many of the younger generation seeking job opportunities and education elsewhere, is it possible to preserve Colombia’s coffee culture? Since 2011, Marsella Risaralda has been a part of the UNESCO-protected Colombian Coffee Cultural Landscape, made up of six sites with eighteen urban settlements inthe central part of the Andes …

Vision Check – 25 Magazine, Issue 10

ANDREA OTTE asks: Why does farmworker invisibility persist? What can be done? Photos by JUAN PÁEZ. This low profitability, combined with difficult, often dangerous working conditions and discrimination against women, migrants, and minorities, has led to circumstances of profound hardship and uncertainty for many farmworkers. To challenge this, we often look to premiums associated with …

The Fermentation Effect – 25 Magazine, Issue 10

SOPHIA JIYUAN ZHANG and FLORAC DE BRUYN share research findings amassed during a four-year research collaboration focused on creating a better understanding of the impact of post-harvest coffee processing on coffee quality across different geographic locations. As we walk along this path through the seeds, fruits, green coffee beans, roasted beans, and, finally, a brewed …

Drinking Local – 25 Magazine, Issue 10

VICENTE PARTIDA sat down with development economist and SCA Board Member VERA ESPINDOLA RAFAEL to learn more about the preliminary results of a forthcoming research project challenging the industry to rethink the pervasive export-oriented approach to coffee growing. Supported in part by the SCA, Vera set off to conduct interviews with coffee producers, buyers, roasters, …

Bouncing Back: Resiliency in Specialty Coffee – 25 Magazine, Issue 10

ERIKA KOSS explores the many ways in which we define “resilient” and why it matters in specialty coffee. An explosion of “resilience research” – noted by Swedish scientist Dr. Carl Folke – has seen 250 scientific publications on resilience in 2006 increase to more than 6,000 in 2016. As the Co-founder and Science Director of …