Room: Room 1

Pricing: €125.00

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.

Instructor:

Julian Loayza Sanjines
Trainer, Julian Loayza - Coffee Training and Consultancy

Julian is a coffee trainer and roaster based in London, UK. He was born in La Paz, Bolivia. Julian is an AST for Introduction to Coffee, Roasting, Barista Skills, Green Coffee and Sensory Skills. Q Arabica Grader '17, '20, '23. He currently is a Q Arabica Assistant Instructor and is on its way to becoming a Q Arabica Instructor.

Coffee roasting is an essential process that changes coffee beans. From the principle that the green beans are high quality, the roasting could bring their quality or not. Because of this, the “Master of Roast” is a multiple professional. This professional knows the green beans, how to operate the machine, and the impact on the decision-making during the coffee roasting. The power supply, the airflow modulation, and total roast time operations are crucial in producing desirable components. On the other hand, simple mistakes can lead to beverages with grassy, scorched, and metallic notes. What are the chemical components produced in each roasting step? How do they impact the beverage? The Chemistry of Roasting course aims to present those physicochemical transformations in the beans during the roasting process. Understanding the beginning of the chemical reactions and their kinetics is crucial for the Master of Roast to produce desirable notes at the end. It is a theoretical and practical course that will discuss the science behind the process.

Room: Room 1

Pricing: €125.00

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.

Instructor:

Verônica Belchior
Owner, Verônica Belchior Consultancy

Belchior is a biologist, Msc in Ecology, PhD in Food Science and currently working on her postdoctoral degree in Food Science. Belchior is also a Q-grader and has been working with coffee for 14 years, starting as a barista, then quality manager for a coffee exporter, when she also became part of The Coffee Sensorium Project. Today she has her own company offering courses and consultancy in sensory analysis and chemistry applied to cupping, roasting and extraction, and she also works for an export company, Cocolo Coffee Export.

Over the past years, experimentally processed coffees have gained extreme popularity with coffee professionals and consumers. As the demand grows, more farmers started to experiment with new processing techniques, but they don’t always have access to the right resources which can lead to nonuniform cup quality, over fermented notes, and even cup defects. During this workshop, we will discuss the evaluation of these experimentally processed coffees from a green coffee buyer company’s perspective. Attendees will have the opportunity to examine experimentally processed green coffee samples and learn about the effects that the processing has on the structure and shelf-life of the beans as well as identifying positive characteristics and negative flavors in the cup during a tasting session. We will discuss the challenges of creating special processing methods based on clients’ request and possible ways of mitigating risk for producers.

Room: Room 1

Pricing: €125.00

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:

Franciska Apró
Quality Control Coordinator, Sucafina Specialty Europe

Franciska Apro has over 10 years of experience in specialty coffee. She worked as a barista, barista trainer, quality manager and production roaster before joining Sucafina Specialty Europe in January 2020 in the capacity of Quality Control Coordinator. In 2021, she acquired her Q Arabica Grader certificate. Over the past 3.5 years she has graded, roasted and cupped thousands of coffee samples from various origins. Thanks to Sucafina’s vertically integrated supply chains, she has had the opportunity to visit numerous coffee origins and learn more about farming and processing trends. She regularly provides cupping feedback and discusses quality with suppliers, including many experimentally processed lots. 

Ermanno Perotti
Trainer, Sucafina Specialty

He studied Developmental Economics and began by designing sustainable development models for small coffee producers in Central & South America and in Southeast Asia. His interest in effectively integrating small producers into global coffee value chains led him to focus on the sensory and quality aspects of coffee. At the heart of what he does, coffee processing plays a special role. He gained knowledge by running wet mills in Central America and South East Asia, all supported by academical studies. Currently, he works as Global Origins Innovation in Sucafina and as a CQI instructor and SCA trainer.

Over the past four years, the SCA has undertaken a project to understand, develop, and evolve the SCA cupping protocol as a part of its Coffee Value Assessment project. This year, SCA released a draft of a new cupping protocol, which is anticipated to become the new official SCA cupping protocol. This workshop offers coffee professionals interested in first-hand practical experience with the new protocol a guided, intensive and thorough training session on the evolved protocol. Students will receive descriptive training, including how to use references, and a deep understanding of the affective section of the new cupping system. Multiple tasting sessions will give cuppers experience evaluating various coffees using the new system.

Room: Room 1

Pricing: €125.00

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.

Instructor:

Dr. Mario R. Fernández-Alduenda
Technical Director, Specialty Coffee Association

From a coffee producing family in Mexico, Mario R. Fernández-Alduenda has tried to understand coffee for almost 30 years, under the light of food science. He has played many roles along the chain, from processor to coffee shop owner, but has mostly focused on the study of coffee flavor, how it is perceived and appreciated, and how it is formed. He is the Technical Officer of the SCA, which he joined in 2020.

Over the past four years, the SCA has undertaken a project to understand, develop, and evolve the SCA cupping protocol as a part of its Coffee Value Assessment project. This year, SCA released a draft of a new cupping protocol, which is anticipated to become the new official SCA cupping protocol. This workshop offers coffee professionals interested in first-hand practical experience with the new protocol a guided, intensive and thorough training session on the evolved protocol. Students will receive descriptive training, including how to use references, and a deep understanding of the affective section of the new cupping system. Multiple tasting sessions will give cuppers experience evaluating various coffees using the new system.

Room: Room 1

Pricing: €125.00

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.

Instructor:

Kim Elena Ionescu
Chief Sustainability and Knowledge Development Officer

Kim Elena Ionescu is the Chief Sustainability and Knowledge Development Officer for the Specialty Coffee Association (SCA), where she develops strategy and leads action on behalf of coffee-centric businesses and organizations both large and small in the United States, Europe, and beyond to tackle the challenges coffee faces now and in the future.

Prior to joining the association, Kim spent a decade buying coffee and creating and directing sustainability at Counter Culture Coffee in North Carolina, where she resides with her husband and two daughters. And although these days she is more likely to be found behind desks and podiums than cupping tables and espresso machines, Kim believes that innovation and collaboration across the coffee value chain are critical for our community to thrive.

This workshop presents the concept of green coffee quality from the point of view of the producer and challenges the taster to critically evaluate and consider what is cup quality. The attendee is invited to perceive and identify green coffee defects among defective and non-defective cups in a blind assessment. This workshop uses a base coffee and the following green defects:
The Blacks (Full & Partial)
The Sours (Full & Partial)
The Brokens, Chipped & Shells
The Under-Ripes
The Floaters
The Insect Damaged

Room: Room 1

Pricing: €125.00

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.

Instructor:

Todd Arnette
Q Instructor & Value Chain Consultant, Academy of Coffee Excellence

Todd Arnette has been in the coffee industry since 1995. Owner of the Academy of Coffee Excellence and Quality Evaluation Manager for CQI has enabled Mr. Arnette to work closely with Producers, Importers and Roasters at origin, in training labs and roasteries around the world. Areas of expertise include: Post-Harvest Processing and Green Coffee Quality Evaluation, Green Coffee Buying, Production Roasting & Coffee Product Development, Food Safety Hazard Analysis Planning & Implementation – aligned with SQF and US FDA Food Safety Law. Mr. Arnette has attended all Roasters Guld Retreats except for 3 and encourages you to stay connected and involved.

Camila Khalife
Coffee Quality Specialist, Botanica

Camila Khalife is based in Quito, Ecuador. She started her career in coffee 10 years ago, first as a barista and coffee educator, and later on specialized in coffee quality. She is a Q Grader and a certified WBC Sensory Judge. She’s also the founder of Botanica, a café, quality lab & training center based in Quito. Camila has experience sourcing and processing Ecuadorian coffee and has worked closely with producers from all over the country. She’s also the Communications Lead & Programs Co-Lead of The Chain Collaborative, an organization focused on community-led development in the coffee sector.