The SCA’s Evolved Q Grader Program offers a modern, practical way to understand and evaluate coffee quality. Built around the Coffee Value Assessment (CVA), the new Q moves beyond a single score to consider what a coffee tastes like, how it is experienced and how context shapes its value. The result is a clearer, more useful framework for evaluating coffee in today’s market. This six-day course combines rigorous sensory training with a supportive, hands-on learning environment. Students cup extensively, build confidence in their sensory skills and develop a shared language for discussing coffee clearly and accurately. Whether you work in coffee or simply want to deepen your understanding of what’s in the cup, the new Q offers tools that are immediately useful and widely recognized.

Learn more about educational courses at Atlas Coffee here.

Guatemala began growing coffee commercially in 1850, relatively late compared to some of it’s Central American neighbors. Coffee farming practices are similar to other countries in the region, but Guatemala has an abundance of water, volcanic soil, and very distinct micro-climates compared to its neighbors. Although late to coffee, Guatemala recognized and responded to the needs of the emerging specialty coffee sector earlier than most coffee producing regions.

Check out all the Guatemala offerings now available from Covoya.

Ecos Del Café: Narratives from Costa Rican Producers returns to celebrate the voices and stories of two more exceptional coffee producers. Each episode offers an intimate look at the family behind a micromill—their lives, challenges, triumphs, and vision for the future of coffee production. We thank them and are honored to share their stories. The first episode of Year 3 featuring Iván Solís is out now.

Watch all available Ecos del Café episodes and view the latest Costa Rican Microlots here!

Grown in the crater of Volcan Tecuamburro, Finca Danilandia operates under the stewardship of producer Luis Arimany, who grew up helping his grandfather farm coffee in nearby Esquintla. Luis’ childhood experience sparked his passion for cultivation, and when the opportunity came to him to purchase Finca Danilandia, he leapt at the chance.The farm, which under the consultation of engineer Eduardo Sampaio, has joined the growing regenerative agriculture movement, thrives in the crater’s environment of shady planting within rich volcanic soil.

Read more about the Verdant Reserves: Guatemala Finca Danilandia here.

Grown in the crater of Volcan Tecuamburro, What Does ‘Direct Trade’ Actually Mean? A Specialty Coffee Reality Check Direct Trade is often a term used in the coffee industry but with little to no regulations for roasters using this name – what could it mean exactly? The term implies that a roaster has directly communicated and negotiated with producers to determine the price of the coffee being purchased. It also implies that there is no middleman involved – no importer.

What’s the deal with Direct Trade?