Mastering Sensory Skills: A Hands-On Approach to Specialty Coffee Evaluation
Workshop Description
This interactive workshop is designed to enhance sensory skills critical for evaluating specialty coffee. Participants will gain practical experience using the Coffee Flavor Wheel as a framework for identifying and describing coffee flavors. The session includes focused exercises in flavor recognition, sweetness evaluation, and mouthfeel assessment, helping attendees refine their palate and improve their sensory accuracy. Whether you are a coffee professional or enthusiast, this workshop offers tools and techniques to deepen your appreciation of coffee’s complexity and elevate your sensory expertise.
Date: Friday June 27, 2025
Time: 10:30 - 13:00
Location: Room 3
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Catherine Qinru Gu (she/her)
Founder and CEO, Ecofarm Coffee (China) Trading Co., Ltd
Founder of Ecofarm Coffee, one of China’s leading specialty coffee brands, with a yearly importation of specialty green bean volume over 2000MT and 800+ different lots. Catherine Qinru Gu has dedicated over 13 years to the coffee industry. Her career is marked by close collaborations with coffee-growing communities both in China and around the globe.
As a certified coffee sensory expert and World Coffee Events (WCE) representative, Catherine brings a wealth of expertise to the international coffee community. She has served as a sensory head judge and organizer for numerous WCE competitions in countries and regions like China, UAE, Hong Kong, Singapore, South Korea, Poland, etc, where her unparalleled palate and deep understanding of coffee tasting have earned her significant recognition.
Catherine’s sensory expertise has played a key role in helping Ecofarm Coffee provide professional green bean sourcing services to global coffee brands. Currently, Ecofarm Coffee collaborates with over 5000 coffee brands across China, Southeast Asia, and beyond. Her deep understanding of flavor profiles and market trends has also served as a source of market inspiration, guiding the selection of premium beans that meet the diverse needs of roasters worldwide.
Her passion for coffee and commitment to the craft have made her a major influencer, shaping the future of the industry in China and beyond. Through her work, Catherine continues to inspire hundreds of thousands of coffee lovers, fostering a greater appreciation for the artistry and complexity behind each cup.
Taste with Your Eyes: How Color Impacts Flavor (and Willingness to Pay?)
Workshop Description
Join neuroscientist Dr. Fabiana Carvalho for an engaging workshop that explores the fascinating interplay between packaging color and consumer behavior in the specialty coffee industry. Drawing on her groundbreaking research, Dr. Carvalho will reveal how color influences taste expectations, sensory perceptions, and ultimately, purchasing decisions.
In this interactive session, participants will:
Learn the Science: Gain insights into the latest findings on how color affects our perception of flavor and aroma, and understand the psychological principles behind consumer choices.
Engage in Hands-On Activities: Experience the research firsthand through three practical activities:
(1) Color Perception Exercise: Analyze various coffee packaging designs to discuss the emotional and sensory responses they evoke.
(2) Sensory Tasting: Participate in a guided tasting where packaging color will be varied, allowing participants to directly experience how color influences taste perception.
(3) Creative Packaging Design Challenge: Collaborate in groups to design coffee packaging using specific colors, applying the principles learned to enhance consumer appeal.
Apply the Findings: Discover actionable strategies to elevate your coffee branding and packaging, making it more appealing to consumers. Participants will leave equipped with practical tools to leverage color psychology in their marketing efforts.
This workshop is ideal for coffee professionals, marketers, and anyone interested in enhancing their understanding of consumer behavior. Join us to transform your approach to coffee packaging and create a more engaging sensory experience for your customers!
Date: Friday June 27, 2025
Time: 10:30 - 13:00
Location: Room 4
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Dr. Fabiana Carvalho
Dr. Fabiana Carvalho is a neuroscientist specializing in sensory perception and consumer behavior, particularly in the context of food and beverages. Her recent research on the influence of packaging color on coffee consumption has been groundbreaking, revealing the intricate connections between color, taste expectations, and consumer decision-making.
The Evolution of Coffee Brewing: Geography, Flavor, and Culture
Workshop Description
This workshop explores the diversity of coffee-consuming and producing cultures around the world by examining different coffee brewing methods and the influence of geography and history on flavor profiles (also known as terroir). Participants will gain insights into myriad factors that shape the way coffee is cultivated, prepared, and appreciated across cultures. This workshop offers a focused opportunity to deepen your understanding of how history and terroir shape the art of coffee brewing.
Date: Friday June 27, 2025
Time: 10:30 - 13:00
Location: Room 2
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Noa Berger (she/her)
Sociology PhD Candidate, EHESS
Noa Berger is a sociology PhD candidate at the EHESS, Paris, studying the specialty coffee market in Brazil and France. Her work has been published in Le Monde, 25 Magazine, Standart and others. She regularly speaks at industry events (Re:Co Boston, WOC and others).
Taste, Describe, Create: Applying The CVA Descriptive Form To Coffee Blend Creation
Workshop Description
The Taste, Describe, Create Workshop introduces the Coffee Value Assessment Descriptive Form to coffee professionals new to the CVA. The workshop advances the knowledge and understanding of the Descriptive Form by applying it to the coffee blend creation process. Working collaboratively in small groups, we will recreate a reference coffee blend. After completing this workshop, attendees will gain valuable first-hand insight into the multiple uses of the CVA Descriptive Form. The practical application of the form in a guided workshop setting will build the confidence necessary to include the CVA as part of their product development and quality control processes.
Date: Friday June 27, 2025
Time: 10:30 - 13:00
Location: Room 1
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Todd Arnette
Todd Arnette has 28 years’+ in the coffee industry at all spaces of the value stream. Mr. Arnette is a Q Arabica & Robusta Instructor (CQI), AST & CVA Ambassador (SCA). He has held volunteer positions ranging from Education Chair to Content Creator (SCAA, SCA & CQI). He provides individualized training & consulting services worldwide:
• CQI / SCA / CVA training
• Quality assurance program design
• ISO 22000 Hazard Analysis & Food Safety consulting
• Curriculum design
• Roasting plant design & consulting
• Roasted product development consulting
• Green coffee lot assessment & optimization
• Green & roasted portfolio consulting
• Sensory analysis testing design
Coffee Business Growth Masterclass: Navigating Consolidation with Strategic Action
Workshop Description
In a rapidly consolidating global coffee market, small and medium-sized businesses face unique challenges—but also opportunities to scale. This over 3 hour hands-on workshop is designed to help participants develop tailored strategies to grow and thrive amidst consolidation pressures. Led by seasoned entrepreneur Lukasz Mrowinski, former CEO of Etno Cafe—the largest Polish-originated coffee shop chain—this session will guide participants through real-world exercises and frameworks based on mergers and acquisitions (M&A), venture capital (VC), private equity (PE), and technology integration.
Using Kolb’s Experiential Learning Cycle (experience, reflection, conceptualization, and experimentation), attendees will engage in practical exercises, peer collaboration, and case studies to understand key growth opportunities, evaluate investment or partnership options, and design actionable growth plans. Participants will explore market positioning, funding strategies, and how to adopt technological innovations like supply chain optimization and smart brewing to increase profitability and competitiveness.
By the end of the workshop, attendees will leave with an initial actionable roadmap tailored to their business needs, including short-term and long-term strategies for scaling while maintaining brand identity. This workshop is ideal for coffee entrepreneurs, small business owners, and industry stakeholders seeking hands-on, practical guidance for scaling their businesses in a dynamic, consolidating market.
Date: Friday June 27, 2025
Time: 14:30 - 17:00
Location: Room 2
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Lukasz Mrowinski
Savoring Diversity: A Workshop on Coffee Species Genetics and Flavor Exploration
Workshop Description
Join us for an engaging workshop dedicated to exploring the fascinating world of coffee species and their genetic diversity. Participants will delve into the rich history and biology of various coffee plants, learning about the unique traits and flavors that each species offers. This interactive session will not only focus on the scientific aspects of coffee genetics but will also include a sensory tasting experience, where attendees can sample a curated selection of different coffee species. Guided by experts, participants will discover how genetic variations influence flavor profiles, aroma, and overall coffee quality. This workshop promises to be an enlightening journey for coffee enthusiasts and professionals alike, enhancing both knowledge and appreciation of this beloved beverage.
Date: Friday June 27, 2025
Time: 14:30 - 17:00
Location: Room 1
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Christos Sotiros
Equitable Pricing Models: Building your Own Pricing Impact Assessment to Support Smallholder Livelihoods
Workshop Description
Pricing decisions across the supply chain have a direct measurable impact on the livelihoods, resilience, and prosperity of coffee producing communities. This workshop gives roasters and other coffee enterprises the tools and insights to assess the impact of their pricing strategies on smallholder producers welfare. Participants will explore impactful pricing models—such as long-term contracts, living income benchmarks, community investment and traceable price guarantees, among others—that go beyond c-market rates and business as usual models, to provide meaningful support and incentives for coffee producers.
Designed for roasters of all sizes, this workshop helps participants assess and adapt pricing practices aligned with business goals and producer prosperity. Through practical exercises and open-source tools, attendees will gain a solid understanding of the data needed to evaluate price impact, develop strategies to work with supply chain partners to assess impact, and craft communication tools that raise awareness with employees and end consumers. By the end of the session, roasters will have the skills to assess and monitor the impact of their pricing strategies, using this insight as a pivotal tool to build stronger, more resilient supply chain.
Date: Friday June 27, 2025
Time: 14:30 - 17:00
Location: Room 4
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Pedro Manga
Where Did That Charge Come From? A Roaster’s Guide to Coffee Costs
Workshop Description
The journey of your coffee from the farm, through the warehouse, and onto the roastery’s doorstep involves many hands, a tangled web of costs, and more surprises than you signed up for. This session will shine a light on the key factors that drive the final price of delivered coffee—and why it sometimes feels like things are spinning out of control. Did your NET 30 terms suddenly vanish? Are you getting hit with extra charges for palletization and strapping? What about those surprise financing costs you didn’t even see coming?
If you’re a roaster working with multiple importers or distributors, you’ve probably seen it all—some give you one straightforward price per pound, while others tack on charges that make you question everything. And let’s face it, with today’s sky-high coffee prices, the whole supply chain is feeling the squeeze. Your suppliers are trying to optimize their costs, and now it’s your turn to figure out what you’re actually paying for, what you should be paying for, and how to call out the nonsense when surprise charges show up on your invoice.
This session is here to arm roasters and coffee pros with a clearer understanding of the true cost structure of delivered coffee. You’ll walk away knowing how these high prices affect you, what’s reasonable to expect from your suppliers, and how to protect your margins while keeping everyone honest.
Date: Friday June 27, 2025
Time: 14:30 - 17:00
Location: Room 3
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Sylwia Padiasek (she/her)
Co-Founder and CEO, Ocafi
Sylwia Padiasek is the Co-Founder and CEO of Ocafi US, where transparency in the coffee industry isn’t just a concept—it’s the foundation of everything they do. Ocafi owns the entire supply chain, from growing coffee on its farms to ensuring every bean meets strict quality standards at Fazenda Pinheiro, all the way through exporting, importing, and delivering to roasters. Running North American operations, Sylwia wears many hats—managing logistics, QC, sales, and accounting. A certified Q Arabica Grader, she also holds a Master’s degree in Sustainability in Agriculture and Food Production, ensuring every step of the coffee journey is handled with care for people and the environment.
JNP Coffee
Cupping
JNP Coffee Cupping
Date: Friday, June 28, 2024
Time: 16:00 - 17:00
Room Number: Cupping Room 1
Access: Public
Thai Specialty Coffee Cupping
Cupping
Thai Specialty Coffee Cupping
Date: Friday, June 28, 2024
Time: 16:00 - 17:00
Room Number: Cupping Room 2
Access: Public
SUCAFINA Cupping
Cupping
SUCAFINA Cupping
Date: Friday, June 28, 2024
Time: 14:30 - 15:30
Room Number: Cupping Room 1
Access: Public
Attesa BV Cupping
Cupping
Attesa BV Cupping
Date: Friday, June 28, 2024
Time: 14:30 - 15:30
Room Number: Cupping Room 2
Access: Public
Teaching Coffee Online - An Interactive Session
Lecture Description
In an era where online learning is increasingly prevalent, knowledge is rapidly evolving and the coffee community is highly international, the ZHAW Coffee Excellence Center (CEC) education team along with educational partners presents an interactive session aimed at addressing the challenges and opportunities for distance learning coffee education.
This session invites participants to join a discussion on innovative approaches to online coffee education, facilitated by experts from the CEC and other renowned coffee educators. Through interactive workshops and discussions, attendees will explore topics such as conveying sensory aspects online, the intricacies of online coffee education, identifying useful tools for virtual teaching, and envisioning the future of online coffee education.
Date: Friday, June 28, 2024
Time: 14:15 - 15:15
Location: Lecture Room 2
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.
Lecturers / Presenters
Sabine de Castelberg (she/her)
Head of Continuing Education, ZHAW Coffee Excellence Center
Sabine joined the ZHAW Coffee Excellence Center as a research associate in 2017 where she is responsible for the continuing education in coffee. There, she drives forward various online continuing education programs in coffee, emphasizing innovation and digitalization. During her research at the university, she focused particularly on socio-economic issues and the challenges faced by smallholder farming families. Her interest lies in coffee sustainability, exploring topics like smallholder farming systems, farmer family livelihoods, and knowledge transfer. Notably, she contributed to a project improving smallholder coffee farming in India and engaged in an international project in Colombia and Bolivia, analyzing coffee value chains and specialty coffee markets through participatory research. With a BSc in Business Administration and Marketing and an MSc in Environment and Natural Resources, her expertise spans interdisciplinary fields.
Sierra (Wen Xin) Yeo (she/her)
Program Coordinator, ZHAW Coffee Excellence Center
Sierra is a Research Assistant and Program Coordinator at the Zurich University of Applied Sciences Coffee Excellence Center, and the U.K. Brewers Cup Champion 2022. She has a decade’s worth of experience as a coffee professional, from barista skills to store management, and prior to her current employment was the Coffee Specialist for Alpro U.K., the largest plant-based retailer in Europe under Danone. She is a licensed Q-Arabica Grader, coffee writer and public speaker.
Gloria Pedroza Labin (she/her)
Head of Quality, NKG Quality Service / Neumann Kaffee Gruppe
Gloria Pedroza Labin is Head of NKG Quality Service at Neumann Kaffee Gruppe. Gloria is originally from Guatemala where she started her coffee career at NKG’ coffee export company back in 1998. She's now based in Zug, Switzerland and manages NKG’s quality lab, offering consultancy services related to green coffee quality and sensory analysis to NKG’s companies and customers worldwide. She's an AST for SCA Sensory Skills and Green coffee as well as Q-Grader Instructor for Arabica and Robusta. Gloria also serves the coffee community in her roles as WCE representative and judge and as Board member of SCA Switzerland and CQI.
Katrin Föhse (she/her)
Global Coffee Expertise Training & Community Manager, Nestlé Nespresso S.A.
Katrin Föhse is responsible for the Coffee Expertise department at Nestlé Nespresso S.A..
She has been collaborating with the Zurich University of Applied Sciences since 2017 and runs the Nespresso internal education program "Certificate of Advanced Studies in Coffee Expertise" together with them.
Katrin has a great passion for coffee as well as people development and is a huge lover of African coffees.
Before joining Nespresso in 2011, she worked as a Coffee Ambassador for Starbucks Germany and then as Global Training Manager at Apple Retail.
Martina Vaculikova (she/her)
Program Coordinator, ZHAW Coffee Excellence Center
Martina is the Research Assistant and Program Coordinator at ZHAW since 2020. Before joining the university, she was involved in training of professionals and adult education in a corporate field where she has entered the world of e-learning creation and online education while working as a curriculum developer. Gained experience and insight helped her in developing and improving the CAS in Coffee Excellence at ZHAW. She keeps searching for educational topics to explore, and ways how improve herself and the educational programs at CEC in the sphere of adult and online education.
Brewing Insights: Unveiling the Layers of Coffee Consumers, Customers, Trends, and Communication
Lecture Description
Join us for an enlightening coffee lecture that goes beyond the surface of the coffee industry. Get ready to immerse yourself in a world of coffee category insights, trends, and communication.
In this captivating session, we'll dive deep into the realm of consumer behavior and segmentation. Discover how understanding the diverse consumer segments can be a game-changer for your business, communication strategies, and menu development. Uncover the global coffee trends and explore how they intertwine with the unique characteristics of consumer segments, allowing you to create a coffee menu that truly enhances their coffee experience.
Prepare to unlock the language of semiotics and its transformative power in crafting an impactful out-of-home environment. Learn how to harness the visual cues, symbols, and signs that speak directly to your target audience, creating an atmosphere that resonates and leaves a lasting impression. Delve into the captivating semiotics of cold brew, unraveling the hidden meanings behind its visual representation.
And as we conclude this enlightening journey, gain invaluable insights into the different customer segments and their attitudes towards coffee. Understand what truly matters to them when making decisions, allowing you to tailor your offerings and services to their unique preferences.
Join us for an unforgettable coffee lecture that will empower you with knowledge, creativity, and a fresh perspective on the world of coffee.
Date: Friday, June 28, 2024
Time: 14:15 - 15:15
Location: Lecture Room 1
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.
Lecturer / Presenter
Ann Menard (she/her)
Global Brand Communication and Insight Manager, Nestle Professional
Ann Ménard, Global Brand Communication and Insight Manager for Nestlé Professional, brings a wealth of expertise and passion to the world of specialty coffee. With over 20 years of experience in 360° customer and consumer insights and communication, Ann has dedicated most of her career to beverage categories.
Having grown up on a dairy farm in the USA, followed by living in Europe and working in more than forty countries across the globe, Ann's diverse background has shaped her cultural understanding and sharpened her insight lens. Her deep appreciation for applied semiotics, communication, user experience, and design fuels her drive to develop innovative tools that craft inspiring stories for both customers and consumers.
Currently based in Switzerland, Ann is responsible for global communication, identifying worldwide trends, and crafting regional consumer and customer insights. With her expertise, she actively guides the development of the innovation and beverage strategy for Nestlé Professional.
Fundamentals of Green Coffee Buying
Workshop Description
A purposeful green-coffee-buying strategy is key to the success of every coffee roasting business. This workshop will introduce participants to the fundamentals of effective green purchasing. Students will learn standard industry terms for how coffee is bought, traded and transported; setting the stage for successful relationships with green coffee suppliers and logistics providers. Participants will also discuss other key factors in a green-buying program including values statements, forecasting and cash flow management. In addition to an interactive lecture, students will work in small groups on a variety of activities.
Date: Friday, June 28, 2024
Time: 14:00 - 17:00
Location: Workshop Room 2
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Gabriel Chait (he/him)
Consultant, Poxtec Consulting
Gabriel Chait is a green coffee sourcing, trading, and sustainability consultant. He initially led buying programs for specialty coffee roasters before building a consulting practice that brings together stakeholders from across the supply chain, working with producers, exporters, importers, and roasters, to build integrated and resilient sourcing relationships. He has an academic background in coffee agroforestry with research studies in sustainable coffee production and business practices. His professional experience ranges from sourcing, buying, and trading specialty coffee to designing and implementing strategic sustainability initiatives aimed at driving innovation in coffee procurement practices.
Mindfulness Sensory Workshop
Workshop Description
In this workshop, participants will be:
Increasing sensory awareness
Identifying sensory communication skills
Calibrating with co-workers
Understand each other’s perspective on different levels
Describing our taste experiences using crossmodal correspondence method.
Date: Friday, June 28, 2024
Time: 14:00 - 17:00
Location: Workshop Room 2
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Freda Yuan (she/her)
Director of Coffee, Origin Coffee Roasters
Freda Yuan is the Director of Coffee for Origin, a licensed Q-grader, and member of the Coffee Roasters Guild leadership council. An advocate for transparency across the industry, Freda works tirelessly to build relationships while navigating the complexities of supply chains to purchase coffee.
As winner of the SCA UK Cup Tasters (2017, 2018, 2020), as well as 3rd and 5th place wins in the World Cup Tasters (2017, 2021), Freda is a trusted voice. Her win as Best Coffee Writer (Sprudgie Awards, 2021), for her book, Sip ‘n’ Slurp, testament to this. Her passion in sensory elements began after her struggle – and recovery from – bulimia.
How Working with Farmers at Origin Can Improve Quality and Differentiate Your Coffee
Lecture Description
Based on her experiences with coffee farmers and cooperative groups, Jeanine Niyonzima will describe elements that make working relationships particularly productive. One key to success is recognizing farmers’ needs beyond their coffee production. Learning what social supports can make a significant difference in their community is just the beginning of conversations with farmers at origin. This is not a zero-sum game: Doing more for farmers does not result in less for your bottom line. On the contrary, it expands the opportunities for everyone involved in the coffee industry.
Date: Friday, June 28, 2024
Time: 13:00 - 14:00
Location: Lecture Room 2
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.
Lecturer / Presenter
Jeanine Niyonzima-Aroian (she/her)
Owner, JNP Coffee
Jeanine Niyonzima-Aroian, owner, and manager of JNP Coffee, advances the global specialty coffee industry and farmers in her native Burundi, East Africa, by producing, promoting, and trading the specialty coffee grown there. With an MBA from Northwestern University’s Kellogg School and a 20-plus-year international career, she entered the coffee industry in 2012.
A strong advocate for women coffee farmers in Burundi, Jeanine supports high-quality production through Dushime® premium incentives for high-scoring coffee, lessons in financial literacy, and leadership skills. Jeanine is committed to educating Burundi’s people for the economic empowerment of self-sustaining coffee communities. She was named to the Sprudge 20 in April 2023.
A current SCA board member, Jeanine is a Licensed Q Grader and certified Q. processor Level 1. She was previously SCA Northeast Regional Coordinator, Community Coordinator for the SCA U.S. Chapter, and host of frequent online Business Chats with a wide range of experts on the coffee industry.
interNational Women's Coffee Alliance Cupping
Cupping
National Women’s Coffee Alliance Cupping
Date: Friday, June 28, 2024
Time: 13:00 - 14:00
Room Number: Cupping Room 2
Access: Public
Cold Brew’s Value: Using the CVA to Assess Cold Brew
Lecture Description
The global cold brew market is growing exponentially, creating the perfect opportunity for any specialty coffee business to expand.
Determining which coffees are best suited for reaching your goals with cold brew can be challenging since the brewing method produces such different flavors than traditional hot brewing methods. Cold brew cupping can be incredibly useful.
This lecture explores cold brew sensory analysis using the Coffee Value Assessment protocols. Discover how to leverage new sensory methods to unlock the hidden flavor profiles unique to cold water extraction.
Date: Friday, June 28, 2024
Time: 13:00 - 14:00
Location: Lecture Room 1
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.
Lecturer / Presenter
Julia Leach (she/her)
President, Toddy LLC
Julia Leach leads Toddy, LLC, a company that has been at the forefront of cold brewing since 1964. Julia’s team works with cafes and roasters worldwide to help them develop cold brew programs that highlight the nuances of the brewing method and inspire their customers to fall in love with cold brew. She is passionate about the art and science of cold brewing and is active in developing quality cold brew education for the coffee industry. She has presented at SCA Re:co, SCA Expo, NCA Convention, and also frequently presents at industry events around the world.
Falcon Coffees Cupping
Cupping
Falcon Coffees Cupping
Date: Friday, June 28, 2024
Time: 13:00 - 14:00
Room Number: Cupping Room 1
Access: Public
Circular Economy: (Re)Generating Value Throughout the Coffee Circle
Lecturer / Presenter
Circularity rethinks the connection between people and planet, resources and products, and value and capital. In coffee, a circular economy system seeks to conserve and regenerate natural resources and ecosystems, promote the well-being of coffee-producing communities, and offer economic opportunities for all stakeholders to increase their competitiveness.
This panel discussion will highlight insights on the work and recent report by the multi-stakeholders working group on Circular Economy in Coffee part of the ITC’s Coffee Guide Network, “Making a Case for Circular Economy in Coffee.” A global panel will showcase practical examples of circular economy processes throughout the coffee value circle, underscoring how a circular economy model can drive innovation, create new business practices, opportunities for significant value addition and new jobs through utilizing agricultural byproducts, with a strong focus on economic opportunities for small and medium enterprises at coffee origin.
We will invite collective action through the Center for Circular Economy in Coffee (C4CEC), a global pre-competitive platform for accelerating the transition from linear to circular. The center builds from the ITC Coffee Guide Network and is evidence of how collaboration can result in practical partnerships for collective action. The goal is to design processes capable of creating positive impact and value-addition for coffee stakeholders globally.
Date: Friday, June 28, 2024
Time: 11:45 - 12:45
Location: Lecture Room 2
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.
Lecturers / Presenters
Giulia Macola (she/her)
Project Manager, International Trade Centre (ITC)
Project Manager focusing on agribusiness and coffee value chains at the International Trade Centre (ITC), a UN organization that achieves broad based socio-economic impact through trade especially working with micro, medium and small businesses.
Jonathan Duran Mora (he/him)
Sales Manager, Coopeagri
Graduated as an Industrial Production Engineer in 2002, immersed in the world of coffee for more than 17 years and in the last 12 he has been in charge of the International Operations Unit of CoopeAgri. Before reaching this position, he worked as Sales Manager for the national market with CoopeAgri coffee brands, he also worked as a Quality Control Manager, cupper and held management positions in distribution and logistics companies in Costa Rica.
He is passionate about coffee, sports, but especially his family.
In the last 2 years he has represented the Coffee Network of Fair Trade Producers of Costa Rica, thanks to his experience in different roles that he has developed in the coffee industry.
Michele Cannone (he/him)
Lavazza Brand Away from Home Director, Luigi Lavazza S.p.A.
Michele Cannone has been the Lavazza Global Brand Away from Home Director since 2013. Previously, he served as the Food Service Director for Italy and the Head of Global Marketing Foodservice within the company. In his current role, he oversees the management and development of the Food Service channel and the OCS/Vending channel, working closely with a dedicated team of fifteen experts.
Before joining Lavazza, Michele gained extensive experience in multinational consumer goods and food & beverage companies, including Procter & Gamble, Guinness, Coca-Cola, Heinz, Unilever, and Cloetta.
He is a frequent speaker at various conventions and conferences, where he shares his deep expertise and passion for the coffee industry.
Sara Yirga (she/her)
Managing Director and Trainer, YA Coffee Roasters
A development professional for over a decade turned coffee enthusiast, leveraging 12 years of experience and a dedication to coffee education, I'm a certified AST and graduate of the prestigious CAS program at ZHAW.
Co-Founder and managing director of YA Coffee Roasters and New Phase Trading & Coffee Services PLC which houses our little but special coffee corner in Addis, Cherish Addis Coffee & Books.
Founder and current board chair, Ethiopian women in coffee, IWCA's Ethiopia Chapter; dedicated to supporting women in the coffee industry.
Alejandro Franco (he/him)
Co-Founder & CCO, Kaffe Bueno
Alejandro, Co-Founder & CCO of Kaffe Bueno, leads business development & strategy, and coffee compound studies.
The Business, Science, and Sustainability Nexus in African Coffee Cultures: An Opportunity for the Specialty Coffee Culture
Lecture Description
Ethiopia, Senegal, and Uganda have developed unique coffee cultures that can facilitate adaptation and development of specialty coffee consumption in Africa and beyond. The panel discussion with short presentations will be made by Dagmawi I. Eminetu and Muna D. Lobe and is based on a qualitative research undertaking in the three countries with regards to historical roots and socio-economic significance of the selected consumption cultures for developing narratives that facilitate the development of specialty coffee from seed to cup. The panel discussion will also connect the business, science, and sustainability of coffee and their intersection to explore emerging opportunity for market linkages and development with regards to emerging trends in the specialty coffee sector. In this regard, the emerging and soon to be relevant African coffee market will be the focus as the new frontier for specialty coffee sector.
Date: Friday, June 28, 2024
Time: 11:45 - 12:45
Location: Lecture Room 1
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.
Lecturers / Presenters
Dagmawi Iyasu Eminetu (he/him)
Serial Entrepreneur, Eshi Safaris LLC
Dagmawi Iyasu Eminetu considers himself a serial entrepreneur and actively integrates the health, education, tourism, and coffee sectors into his daily work. He holds a Master of Science in Biotechnology (USA) and a Master in Coffee Economics and Science (Italy).
Dagmawi I.E. has over 25 years of work experience at various capacities in the United States and Africa. He currently works for Grounds for Health (Vermont, USA) as the Director of Programs and Eshi Safaris LLC (Delaware, USA) as Founder and Chief Executive Officer (CEO). He also provides strategic support to YA Coffee Roasters and New Phase Trading and Coffee Services PLC (Ethiopia) as Co-founder and Innovation Advisor.
Dagmawi I.E. is passionate about and committed to cervical cancer elimination in low-and middle-income countries (LMICs) and telling research based African coffee stories that transform the lives of smallholder farmers, women, and young people in coffee growing communities. The later is a passion project that is meant to facilitate value addition and integration into the global specialty coffee culture.
Muna Lobé (she/her)
Communications Expert
My name is Muna D. Lobé and I am a cultural anthropologist and comparative sociologist by training, of Caribbean and African heritage.
I am also an experienced creative director, skilled communicator and marketer and passionate African contemporary art curator.
Over the past fifteen years, I have honed significant competencies and experience in consulting, strategic communication and marketing, media relations, content creation and branding. Through the founding of a boutique strategy consulting firm, I have meticulously crafted and supported communication strategies for emerging and established organizations internationally.
I have resided and worked in many locales across the world: Europe, the United States, West and East Africa, the Caribbean and have settled in Dakar, Senegal almost five years ago where I also co-founded a creative design studio.
List + Beisler GmbH Cupping
Cupping
List + Beisler GmbH Cupping
Date: Friday, June 28, 2024
Time: 11:30 - 12:30
Room Number: Cupping Room 2
Access: Public
DRWakefield Cupping
Cupping
DRWakefield Cupping
Date: Friday, June 28, 2024
Time: 11:30 - 12:30
Room Number: Cupping Room 1
Access: Public
Introduction to Cupping Using the Coffee Value Assessment
Workshop Description
Cupping is a method of describing coffee flavor and evaluating coffee quality that is used around the world and across the value chain. This workshop will cover the history of cupping, its many uses in the global coffee industry of today, and introduce the standards and protocols used by cupping practitioners. Learners will also practice cupping different coffees using the SCA's descriptive and affective evaluation forms. No prior experience of coffee cupping is required, but participants should be willing and able to taste coffee.
Date: Friday, June 28, 2024
Time: 10:30 - 13:30
Location: Workshop Room 2
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Alin Giriada (he/him)
CEO, Coffee Laboratory LTD
Alin Giriada is a Q Instructor and AST with over 18 years of experience in the coffee industry. His expertise covers barista techniques, coffee brewing techniques, green coffee analysis and outsourcing, coffee roasting and coffee sensory analysis. Alin Giriada has trained thousands of coffee professionals, barista champions and world cup tasting champions. He has consulted for US Agency for International Development, IntrCen, AFCA and holds a Masters Degree in Education and Training Management.
The Effects of Fermentation on the Quality of Coffee
Lecture Description
Growing coffee is a complex process influenced by many variables such as altitude, soil, cultivars and climatic conditions, but also by cultivation and processing practices. After harvesting, the coffee undergoes fermentation which profoundly influences the organoleptic profile of the bean. The diversity of microorganisms, the characteristics of the pulp, and environmental factors contribute to its variability. This study aims to measure and monitor the evolution of sugars and of acids during the processing phase. In the 2022-23 harvest period, two varieties of coffee (Pacas and Lempira) at three different stages of maturation were fermented with the washed method for 48 hours. During fermentation, both the process water and the coffee beans were analyzed at regular intervals using CDR CoffeLab®. The same green coffee samples were roasted and evaluated by cupping tasting following the SCA protocol. The two varieties responded differently to the fermentation process. The balance between acidity and sugars was fundamental in determining the final quality of the product since a correlation was found between the result obtained in the tasting and the acidity and sugar values measured in the green coffee.
Date: Friday, June 28, 2024
Time: 10:30 - 11:30
Location: Lecture Room 1
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.
Lecturer / Presenter
Massimo Battaglia (he/him)
Coffee Research Leader, La Marzocco Accademia del Caffè Espresso
Massimo Battaglia is a tropical agronomist, specialized in the management of development projects, in the formulation of technical proposals and in agricultural dissemination, in research activities, in horticulture and fruit growing in temperate, subtropical and tropical climates, in the definition of best practices and production specifications for production of quality, in supply chain studies, in the valorization of territorial productions and in the certification of origin. Over the last 15 years, manager of coffee and cocoa projects for the Italian Cooperation in Central America and the Caribbean (Programa CafèyCaffè), in Cuba, Ethiopia, Vietnam, Cape Verde, currently Coffee Research Leader of the Espresso Coffee Academy of La Marzocco in Florence (Italy). He has worked in Italy, China, Cape Verde, Tunisia, Algeria, Morocco, Egypt, Libya, Ethiopia, Eritrea, Guatemala, Honduras, Costa Rica, Nicaragua, El Salvador, Cuba, Dominican Republic, Argentina, Chile, Paraguay, Ecuador, Colombia, Vietnam, Indonesia.
From Surviving to Thriving – How to Run a Profitable Coffee Shop
Workshop Description
Join this workshop designed exclusively for coffee shop owners or managers seeking to elevate their business game! Focus on honing your business acumen while gaining invaluable insights into financial strategies, operational efficiencies, and essential practices to maximize profitability. From cost analysis to menu engineering, you’ll walk away equipped with the tools to optimize your shop's financial health.
After completing this workshop, participants will be able to:
Understand and Analyze a Profit and Loss Statement
Calculate and Manage COGS
Optimize Schedules and Manage Labor
Grow Sales and Profitability
Build Projections and Set Budgets
Date: Friday, June 28, 2024
Time: 10:30 - 13:30
Location: Workshop Room 1
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Laila Ghambari (she/her)
CEO, by Laila Ghambari
With nearly two decades of experience in food and beverage operations Laila Ghambari has an extensive knowledge spanning various roles. She runs her own coffee business consultancy, by Laila Ghambari, coaching coffee business owners and professionals to achieve their goals. She has been an influential figure in the specialty coffee industry, winning the 2014 USBC, and being an elected member of the Barista Guild Executive Council.
Public-Private Collaboration for Living Income in Coffee
Lecture Description
Living Income economic analysis has become an increasingly important tool to inform and guide strategies to close income gaps in the coffee sector. The International Coffee Organization’s Coffee Private Public Task Force (CPPTF) is working with national, regional and international stakeholders to use internationally recognized methodologies to measure income gaps and promote collective action to close those gaps. The approach includes building consensus with governments and companies to include living income strategies in national coffee plans to implement initiatives that help to reduce the living income gaps in those countries.
This panel will present examples of this public-private approach in collaboration with companies, governments, intergovernmental organizations, civil society organizations and donors. Attendees will learn about why the public-private partnership approach can help to drive progress in closing living income gaps in producing countries and how companies and other stakeholders can join these efforts.
Date: Friday, June 28, 2024
Time: 10:30 - 11:30
Location: Lecture Room 2
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.
Lecturer / Presenter
Miguel Zamora (he/him)
Coffee Public-Private Task Force Coordinator, International Coffee Organization
Miguel has been involved in agriculture for 30 years, the last 20 in coffee. His career has focused on fostering regenerative agriculture, strengthening sustainable value chains, creating opportunities for sustainable trade between farming communities and the food industry, and improving conditions for farmworkers.
Miguel coordinates the International Coffee Organization’s Coffee Public-Private Task Force, a space to build consensus between governments and companies on priority actions to be implemented to ensure a sustainable and fair global coffee sector at the local and global levels. The Task Force designs methodologies and strategies to close the income gap for farmers towards prosperity.
Vera Espíndola Rafael (she/her)
Independent Consultant
Vera is a Development Economist with a focus on farmer resilience and farmer livelihoods. She currently leads the Strategic Initiatives of export company Azahar Coffee, specifically the cost of production research behind “A Sustainable Coffee Buyer’s Guide,” a pricing tool, and leads the export operations in Mexico. As an advisor for the Mexican Secretary of Agriculture, she focuses on specific coffee-related activities such as living and prosperous income. Since 2016, she has been part of the Mexican delegation for the International Coffee Organization.
She is an active volunteer for the Specialty Coffee Association, served on the 2015-2018 Sustainability Council and the 2019-2022 Board, and is a current Coffee Value Assessment Ambassador. She served on the Board of US-based NGO The Chain Collaborative in 2022 and 2023. Her publication has focused on creating market strategies for producing countries; “A Business Case to Increase Specialty Coffee Consumption in Producing Countries” and IICA on “El Mercado del Café en la región Mesoamericana.”
Cup of Excellence Coffees: Descriptive Assessment, a Journey For the Senses - COE Honduras, First Time COE Winners, and IWCA COE Winners Cupping
Cupping
Cup of Excellence Coffees: Descriptive Assessment, a Journey For the Senses - COE Honduras, First Time COE Winners, and IWCA COE Winners Cupping
Date: Friday, June 28, 2024
Time: 10:00 - 11:00
Room Number: Cupping Room 2
Access: Public
Guatemalan Coffees Cupping
Cupping
Guatemalan Coffees Cupping
Date: Friday, June 28, 2024
Time: 10:00 - 11:00
Room Number: Cupping Room 1
Access: Public