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 practices 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 sourcing straegies, 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: Saturday June 28, 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
Gabriel Chait
Level Up Your Leadership: Management for Multi-Site Operators
Workshop Description
Foster exceptional leadership and cultivate a motivated team! In this workshop led by Federica Parisi, established specialty coffee shop owners and emerging multi-site operators and managers will learn proven techniques to level up their leadership through effective communication, team empowerment, and creating a positive work culture. Discover the secrets to nurturing a happy, engaged, and growing team while driving productivity and customer satisfaction—setting the stage for continued excellence as your team expands.
This workshop is best suited to attendees who have already established basic management and leadership structures within their business but who wish to grow their skills or understand how to scale these to meet the needs of staff across multiple locations.
Date: Saturday June 28, 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
Federica Parisi (she/her)
Coffee & Beverages Community Director, Simonelli Group SpA
Hello I'm Federica Parisi, Coffee and Beverages Community Director at Simonelli Group. I'm an active member in the coffee industry for 14 years (Nespresso & Starbucks), I contribute to elevating coffee education standards.
I'm dedicated to high-quality coffee education in the industry, committed to fostering knowledge and excellence among coffee professionals.
I'm a proud Authorized SCA Trainer (Sensory, Brewing, Introduction to Coffee, CVA for Cuppers, Coffee Sustainability) and 2y experienced SCA judge (Barista and Brewers). I'm a European Specialty Tea Association Trainer as well and a proud Victoria Arduino E1 Prima EXP owner. I'm Italian and I live in Switzerland.
Infused at Origin: Understanding and Experiencing Infused Coffees
Workshop Description
Join us for an in-depth exploration of the growing trend of infused green coffee—a processing technique that is making waves in the coffee landscape. In this hands-on workshop, you'll learn about this trending category of coffee, including how it's made at origin, what sets it apart from other coffee processing methods, and its potential advantages and drawbacks.
Date: Saturday June 28, 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
TBA
Exploring Coffee Acidity: A Flavoromics Perspective
Lecture Description
Acidity is a cornerstone of coffee's flavor profile, contributing brightness and complexity to its sensory experience. Despite its importance, the specific compounds driving acidity perception remain underexplored. This lecture examines the intricate relationship between sensory perception and the chemical compounds influencing acidity in coffee. Employing a flavoromics approach, the study integrates sensory evaluations by coffee professionals with advanced chemical profiling techniques. By analyzing coffee samples from diverse origins and processing methods, the research aims to discover how some specific compounds shape the sensory perception of acidity. This session serves as groundwork for a deeper understanding of acidity's role in coffee, emphasizing its importance for improving flavor and consumer satisfaction.
Learning Objective:
The audience will learn the chemical foundations of coffee acidity and its sensory implications.
The audience will understand how a flavoromics approach integrates chemical and sensory data to explain acidity.
Date: Saturday, June 28, 2025
Time: 11:00 AM - 12:00 PM
Location: Lecture Room W
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Lecturers / Presenters
Agnese Santanatoglia (she/her)
PhD Coffee Chemistry, University of Camerino - Simonelli Group
Agnese recently earned her Ph.D. in Analytical Food Chemistry (Coffee Chemistry) at the International School of Advanced Studies. Her research, part of the Research and Innovation Coffee Hub project, was a collaboration between the University of Camerino and Simonelli Group, focused on advancing coffee science. She holds a Master’s degree in Industrial Pharmacy and a Second-Level Master’s in Nutrigenomics. As a visiting Ph.D. student at Ohio State University’s Flavor Research and Education Center, she studied coffee acidity. Her work explores the chemical characterization of coffee brewing methods, analyzing volatile and non-volatile compounds. She has published in high-impact journals, contributes to international conferences, and collaborates with academic and industrial partners.
Global Coffee Supply Chain: Overcoming Logistics Disruptions
Lecture Description
Global coffee logistics are facing unprecedented challenges, from vessel shortages and container scarcity to port congestion and unpredictable shipping costs. These disruptions are creating significant risks for exporters, importers, and roasters, affecting supply chain efficiency and profitability.
In this session, I will provide an in-depth analysis of the current logistical bottlenecks impacting coffee shipments, with a particular focus on Brazil—one of the world's largest coffee exporters. Drawing from over a decade of experience in international coffee trade and logistics, I will explore the root causes of these disruptions, their impact on the global market, and strategies to mitigate risks.
Attendees will gain valuable insights into navigating shipping uncertainties, optimizing supply chain operations, and adapting to the evolving logistics landscape. Through real-world case studies and practical solutions, this lecture will equip coffee professionals with the knowledge needed to manage logistics effectively in an increasingly volatile market.
Learning Objective:
Understand key logistical challenges affecting coffee exports, including vessel and container shortages, port congestion, and shipment delays.
Analyze the impact of global supply chain disruptions on coffee pricing, delivery schedules, and supplier-buyer relationships.
Explore risk mitigation strategies to navigate logistical uncertainties, from alternative shipping routes to improved contract structuring.
Gain practical insights from real-world case studies on how exporters and roasters are adapting to these challenges.
Date: Saturday, June 28, 2025
Time: 11:00 AM - 12:00 PM
Location: Lecture Room V
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Lecturers / Presenters
Brayan Cunha (he/him)
Coffee Trader and Logistics Expert, CarmoCoffees
Brayan Cunha is a coffee trader with a degree in International Trade and over 16 years of experience in coffee exports, international logistics, and supply chain management. A native Portuguese speaker, he is also fluent in English and Spanish, with knowledge of German. Brayan coordinated a Brazilian government program focused on preparing coffee producers for international markets. Currently at Carmel Coffees, he travels worldwide to coffee fairs and industry events, building strong relationships with key players and enhancing his expertise in specialty coffee markets.
Agroforestry Coffee and Participatory Guarantee Systems Initiatives: How the Slow Food Coffee Coalition Members Build a International Network Based on Biodiversity, Transparency and Collaboration
Lecture Description
The Slow Food Coffee Coalition is a global network of coffee producers, roasters, and activists committed to promoting sustainable and ethical coffee production. As part of the Slow Food movement, the Coffee Coalition focuses on agroforestry and agroecological practices, working to protect biodiversity, enhance environmental sustainability, and support small-scale farmers. By adopting Participatory Guarantee Systems (PGS), members ensure that coffee is grown and traded through transparent, community-driven processes that value local knowledge and collective decision-making. These systems allow farmers to play an active role in defining quality standards and guaranteeing the integrity of their products, creating a stronger connection between producers, roasters and consumers. A core value of the Slow Food Coffee Coalition is fostering collaboration. In this approach, roles within the network are horizontal, promoting equality, and shared responsibility among all members. This inclusive model facilitates the exchange of ideas, skills, and experiences, with the objective of strengthening the overall resilience of the coffee supply chain.
Learning Objective:
Attendees will learn about the role of collaborative networks like the Slow Food Coffee Coalition in promoting sustainable and ethical coffee production, and how these networks foster collaboration, mutual respect, and shared responsibility among members.
Attendees will learn about agroforestry practices and their importance in promoting biodiversity and environmental sustainability within coffee production.
Attendees will learn about Participatory Guarantee Systems (PGS) and how they can have a role in ensuring transparency and community-driven processes in coffee production and trade.
Date: Satarday, June 28, 2025
Time: 12:15 - 1:15 PM
Location: Lecture Room W
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Lecturers / Presenters
Silva Rota (she/her)
Slow Food Coffee Coalition Coordinator, Slow Food
Silvia Rota is the co-coordinator of the Coffee Coalition at Slow Food International. She became involved with coffee through her work at Slow Food, where she contributed to the growth of the Coffee Coalition—an international network of people involved in coffee production, processing, and consumption. The Coalition shares the goal of promoting and advocating for a better, more sustainable, and fairer coffee supply chain, while also raising awareness and educating Slow Food’s audience about coffee.
Her expertise lies in community building and participatory processes, such as the development of local Participatory Guarantee Systems initiatives within coffee communities and other Slow Food groups worldwide.
Cesar Marin (he/him)
Coffee Producer, CHACRA D' DAGO/ SLOW FOOD COFFEE COALITION
Cesar Marin is the Managing Director at Chacra D' Dago based in Junin, Peru. With 15 years of experience in sustainable coffee production and innovation in the specialty coffee industry, he currently manages Chacra D' Dago and is a member of the Slow Food Coffee Coalition, a movement that seeks to create a coffee community based on the principles of biodiversity, transparency, and collaboration.
Toward Equitable Compliance: Making mandatory human rights and environmental due diligence work for all
Lecture Description
In the rapidly evolving landscape of global value chains and international trade, the concept of mandatory Human Rights and Environmental Due Diligence (mHREDD) has become pivotal for coffee businesses through the value chain. Coffee producers are increasingly required to comply with and implement a range of sustainability requirements to access target markets and attract investments. In-scope companies for the Corporate Sustainability Due Diligence Directive (CSDDD) and the European Union Deforestation Regulation (EUDR) must assess and report not only on how sustainability issues affect their financial health, but also on how their business activities impact the world around them.
Due diligence measures can help ensure corporate accountability, safeguard human rights, and protect the environment. Yet, these measures can be challenging to meet - especially for organizations and businesses in coffee producing countries. It is important to ensure that amidst the rapid developments in linking trade to sustainability considerations, organizations, workers and coffee producers are not left behind.
This diverse panel of established market players throughout the coffee value chain will explore lessons learned from the real cases of accompanying measures implemented in their supply chains to help MSMEs and producers to mitigate associated risks and challenges of mHREDD, while capitalizing on market and income opportunities.
Learning Objective:
In the rapidly evolving landscape of global value chains and international trade, the concept of mandatory Human Rights and Environmental Due Diligence (mHREDD) has become pivotal for coffee businesses through the value chain. Coffee producers are increasingly required to comply with and implement a range of sustainability requirements to access target markets and attract investments. In-scope companies for the Corporate Sustainability Due Diligence Directive (CSDDD) and the European Union Deforestation Regulation (EUDR) must assess and report not only on how sustainability issues affect their financial health, but also on how their business activities impact the world around them.
Due diligence measures can help ensure corporate accountability, safeguard human rights, and protect the environment. Yet, these measures can be challenging to meet - especially for organizations and businesses in coffee producing countries. It is important to ensure that amidst the rapid developments in linking trade to sustainability considerations, organizations, workers and coffee producers are not left behind.
This diverse panel of established market players throughout the coffee value chain will explore lessons learned from the real cases of accompanying measures implemented in their supply chains to help MSMEs and producers to mitigate associated risks and challenges of mHREDD, while capitalizing on market and income opportunities.
Date: Saturday, June 28, 2025
Time: 2:00- 3:00 PM
Location: Lecture Room W
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Lecturers / Presenters
Katherine Oglietti (she/her)
Coffee Guide Network Coordinator, International Trade Centre and Center for Circular Economy in Coffee
Katherine Oglietti coordinates the Coffee Guide Network with the International Trade Centre’s Alliances for Action initiative. She is also the Co-Coordinator of the Center for Circular Economy in Coffee (C4CEC). She facilitates pre-competitive collaboration to deepen and share knowledge toward a more equitable, inclusive, and sustainable coffee sector. With over 20 years of experience in international development, her background ranges from coffee importing, nonprofit work, and academia. She proudly served 3 years in the Peace Corps in Nicaragua and holds an MBA and MA in International Development Studies from The George Washington University.
Exploring the Impact of Nitrogen Injection on Cold Brew Quality: Extraction Levels, Caffeine, and Chlorogenic Acid Concentration
Lecture Description
Cold brew coffee has rapidly gained popularity, presenting new opportunities for roasters and coffee enterprises. However, producing it consistently and at scale introduces unique challenges uncommon to traditional specialty coffee practices. This presentation offers an in-depth exploration of these challenges and innovative solutions for cold brew production. Attendees will gain insights into key parameters such as Total Dissolved Solids (TDS), caffeine, and chlorogenic acid (CGA) concentrations. We will share findings on how nitrogen injection—both in gaseous and liquid states—impacts these critical variables. Additionally, the presentation will cover systematic approaches for long-term monitoring, including microbiological analysis to mitigate biological spoilage risks. By sharing our journey and strategies for improving quality control in cold brew production, we aim to empower coffee professionals to embrace this growing market segment confidently. This session will highlight the importance of scientific precision in driving consistency, quality, and innovation in cold brew preparation.
Learning Objective:
Understand innovative measurement techniques for analyzing coffee and beverages, with a focus on cold brew quality control.
Learn the critical role of monitoring extraction parameters—such as TDS, caffeine, and chlorogenic acid concentrations—in achieving consistent cold brew production.
Explore a real-world case study on nitrogen injection and its impact on cold brew extraction levels and quality, including practical challenges and solutions.
Date: Saturday, June 28, 2025
Time: 3:15 - 4:15 PM
Location: Lecture Room V
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Lecturers / Presenters
Francisco Velazquez (he/him)
Scientific Coordination,Camel Step Co.
Dr. Francisco Velazquez is an experienced biophysical chemist with deep knowledge of the molecular processes in biological systems such as coffee. Within the work at Camel Step Co., we are combining different analytical techniques with standard “coffee lab” quality analysis protocols to leverage a more holistic approach towards coffee science during roasting, at the brew bar and beyond.
MAMBO COFFEE COMPANY LIMITED Cupping
Cupping
MAMBO COFFEE COMPANY LIMITED Cupping
Date: Saturday, June 29, 2024
Time: 16:00 - 17:00
Room Number: Cupping Room 1
Access: Public
Import Promotion Desk Cupping
Cupping
Import Promotion Desk Cupping
Date: Saturday, June 29, 2024
Time: 14:30 - 15:30
Room Number: Cupping Room 2
Access: Public
NAZDAD RESOURCES SDN BHD Cupping
Cupping
NAZDAD RESOURCES SDN BHD Cupping
Date: Saturday, June 29, 2024
Time: 14:30 - 15:30
Room Number: Cupping Room 1
Access: Public
Basics of Olfactory and Gustatory Neurosciences
Lecture Description
Join us for an exploration into the intriguing realms of olfaction and gustation sciences. This presentation delves into the fundamental principles of olfactory and gustatory neuroscience, addressing the latest research findings shaping our understanding of flavor perception. Discover how our olfactory receptors, including retro-nasal and ortho-nasal pathways, and taste buds discern the myriad flavors and aromas. We will also discuss the brain regions responsible for perceiving and analyzing these sensory inputs, and how these experiences are encoded as memories, enabling us to recognize similar flavors in the future. While we aim to provide a comprehensive overview, it's essential to acknowledge the complexity of this field. This presentation offers a basic foundational understanding, recognizing the depth and intricacy that lie beyond the surface.
Date: Saturday, June 29, 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
Louai Zaidan (he/him)
Development Manager, Synapse Torréfaction
Louai cofounded the first coffee shop of Synapse Roasting company along with his two partners Julien and Caroline. He currently takes care of the development projects of the company. Louai judged in many national competitions, including French barista championships, Brewer’s cup, and latté art. He also won twice the second place of the French ibrik championship. Coming from a medical scientific background, he’s curious about understanding the perception of flavors and aromas in coffee.
Building Markets for Specialty Canephora
Lecture Description
Building markets for broader embrace of Canehphora to suppliment specialty consumption is increasingly pertinant in the face of climate change, producing countires are readily identifying the need and benefits, but markets need to follow. Using quality perception intiatives and broadening the dimensions of what faciliates effective supply chain sustainability hold the key to opening markets for wider consumption and exposure to Canephoras immense potential and diversity.
Date: Saturday, June 29, 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.
Lecturers / Presenters
Nick Mabey (he/him)
Chief Operating Officer, Assembly Coffee and Volcano Coffee Works
Originally from New Zealand, Nick has been based in the UK since 2012, founder of Assembly Coffee and Director at Full Steam Espresso Ltd Nick is invloved in numerous development projects specailising in supply chain development from the DRC, Myanmar and Brazil among others.
Fabiana Carvalho, PhD (she/her)
Researcher, University of Campinas, Brazil
Fabiana Carvalho is a Brazilian neuroscientist who received her MSc in Biochemistry and her PhD in Psychobiology studying neural processes of perception and memory. She has also worked as a postdoctoral researcher on a project investigating sensory perception as an anticipatory and constructive process instead of a mere passive and reactive process.
She is currently a collaborating researcher at the University of Campinas, Brazil. Her research project “The Coffee Sensorium” is focused on understanding multisensory flavour perception and how it impacts the coffee drinking experience. She has published several scientific articles showing the effect of coffee cups and packaging on sensory and hedonic judgements of specialty coffee. This research project has several collaborators such as the SCA (Coffee Science Foundation) and Prof Charles Spence (University of Oxford, UK).
In addition, “The Coffee Sensorium” is also participating in the development of the Canephora Flavour Wheel as a descriptive tool for conilon and robusta coffees. This project is being conducted together with Prof Lucas Louzada (IFES, Brazil) and Dr Enrique Alves (Embrapa RO, Brazil).
Rocking Resilience: Micro-Grants and Farmer Empowerment in Coffee Communities
Lecture Description
Join us in this panel as we delve into the transformative role of direct cash transfers, specifically micro-grants, in bolstering the resilience of smallholder farmers within coffee communities. While traditional sustainability efforts often revolve around capacity building, this discussion aims to challenge preconceptions about cash transfers by examining their impact on various facets of farmers' lives beyond just income. Rather than viewing them as mere handouts, we will scrutinize the thriving income index, emphasizing qualitative aspects such as stress levels, agency, and overall well-being.
Date: Saturday, June 29, 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.
Lecturers / Presenters
Abhinav Khanal (he/him)
Co-Founder & Executive Director, Bean Voyage
Abhinav Khanal is a social entrepreneur focused on reducing inequities in the world. He is the founder of two ventures: Bean Voyage and Little Big Fund.
Bean Voyage is a feminist non-profit social enterprise that works to build thriving businesses with smallholder women coffee farmers. Through a unique bundle of training, finance, mentorship, and global market access, Bean Voyage supports women in coffee-growing regions in achieving economic independence.
Abhinav is also the Co-Founder & Chief Thought Officer of Little Big Fund, a social impact organization that provides tools, networks, and funds to changemakers around the world.
Abhinav has a B.A in Politics from Earlham College, and is a Facilitator of the Entrepreneurship, Innovation and Social Change Course and Design Thinking Course at the Centre for Executive Education, United Nations Mandated University for Peace.
Sunghee Tark (she/her)
Co-founder and CEO, Bean Voyage
Sunghee Tark is the co-founder and CEO of Bean Voyage, a feminist non-profit social enterprise that collaborates with smallholder women coffee producers in Latin America. Her interest in the specialty coffee industry has initially stemmed from her passion to understand the intersectionality of income and gender inequality and she looked at coffee as one of the tools to address the issue. She explored this interest through academic research at the London School of Economics where she finished her master’s degree in 2019. Her research explored the role that coffee producers’ cooperatives play in promoting gender equality in farming communities and how to better engage different stakeholders. Through her work with Bean Voyage, a feminist non-profit social enterprise that she co-founded with Abhinav Khanal, she collaborates with smallholder womxn coffee producers and youths in coffee communities to co-create a sustainable supply chain that works for all. She is also the 2019-2021 Specialty Coffee Association’s LEAD Scholar (Leadership, Equity, and Diversity), Byron Fellow, Re: Co Fellow, Davis Scholar, Socap Entrepreneur fellow and Ackerman-Nicholson Scholar.
Nora Burkey (she/her)
Founder and Executive Director, The Chain Collaborative
Nora Burkey founded The Chain Collaborative in 2014 in order to invest in community-led development in the coffee sector. She holds a master’s degree in Sustainable Development from the School for International Training, where she focused on gender in development and food systems. She is part of the Creator’s Group for the SCA Coffee Sustainability Program and is currently an Authorized SCA Trainer. Under the banner of TCC, she consults on a number of coffee projects, has written for several coffee magazines and blogs, and has taught at a variety of educational institutions. She speaks English and Spanish.
Nic Lauten (he/him)
Executive Director, Kula
Nic Lauten is the Executive Director for Kula, a nonprofit organization that exists to eradicate poverty through the development of entrepreneurs in Rwanda's coffee communities. With over 15 years working in economic development and 6 years residing in East Africa, Nic is energized by impact and by seeing farmers create new realities for themselves and their families. Through the Kula Fellowship Program, which combines agronomy training, business development and microfinance, coffee farmers on average double their harvest and triple their income within one year of graduation.
This Side Up Coffees Cupping
Cupping
This Side Up Coffees Cupping
Date: Saturday, June 29, 2024
Time: 13:00 - 14:00
Room Number: Cupping Room 2
Access: Public
Impact of Post-Harvest Processing on Coffee Aroma Formation
Lecture Description
In recent years, highly sophisticated, experimental post-harvest processing styles have been developed in many countries. This trend is reflected in a diversity of processing method, for instance anaerobic naturals where coffee cherries are being fermented for several days in closed containers prior to drying the cherries. To analyse the impact of such an anaerobic step during an in cherry fermentation, we have analysed coffee from four different processes, all produced from the same coffee from Chepsangor Hills Estate in Kenya by Rosabella Langat and obtained through Crankhouse coffee. This allowed us to compare traditional processes such as washed and natural coffee with coffees that went through such an in cherry fermentation and how processing affected both physical and chemical composition in both green and roasted coffees. The impact of post-harvest processing on final flavour is able to drastically change the flavour profile of coffee, which will be discussed in the presentation.
Date: Saturday, June 29, 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.
Lecturers / Presenters
Sebastian Opitz (he/him)
Head of Green Coffee at the Coffee Excellence Center, ZHAW
Dr. Sebastian Opitz is the head of green coffee at the Coffee Excellence Center of the Zurich University of Applied Sciences in Switzerland. The main research focus lies on connecting properties of green coffee with cup profile by using a wide variety of analytical chemistry methods and sensory evaluation to explore the impact of origin (coffee variety and species, terroir, post-harvest processing etc.) on final cup. As a AST in green coffee Sebastian is part of the SCA green coffee creators group that develops the curriculum of the SCA Coffee skills program and also teaching green coffee from tree to trade in continuous educations programs of the ZHAW.
HIDDEN COFFEE ROASTERS SL Cupping
Cupping
HIDDEN COFFEE ROASTERS SL Cupping
Date: Saturday, June 29, 2024
Time: 13:00 - 14:00
Room Number: Cupping Room 1
Access: Public
If Your Livelihood is Linked to Coffee, it’s Time to Up Your Investment with Coffee Farmers and Their Communities
Lecture Description
The future of coffee is at risk. Climate change, regulatory environment shifts, a lack of young farmers willing to take up the trade, farming communities struggling with intergenerational poverty - these complex challenges threaten our industry as a whole, and each hinges on a fundamental issue that has been unaddressed for too long. Regardless of what is happening on a highly speculative NY Commodities Market, coffee farmers have real and continually increasing costs, driven by demands for particular qualities, new legal requirements for export and certifications. The historical record shows that the vast majority of coffee farmers simply aren’t paid enough for their efforts and final product. Meanwhile, we all know that there is no future for the coffee industry if there is no business case for the coffee farmers.
This panel, moderated by Fairtrade, brings together representatives from a coffee roaster, retailers and farmers from Latin America and Africa to discuss the urgent need to build stable financial foundations for coffee farmers. In the context of striving towards “Sustainable Coffee” -- industry leaders will be challenged to consider: Are we investing in the future of coffee with the prices we’re paying to the farmer?
Date: Saturday, June 29, 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
Michael Schiedel (he/him)
CEO, Freehand Coffee Company
I am passionate about making a positive impact on the world through sustainable and responsible practices. That is why I founded the Freehand Foundation, a unique microloan project that supports coffee farmers in Honduras. Our company is part of the MIKO Group, a global coffee company with over 200 years of history and founder of the PURO Rainforest Coffee project. We aim to shape a new tomorrow for our business and the industry as a whole. I am honored to be a part of this great team as we constantly strive to create more value for our customers, partners, and stakeholders.
Rikke Ramm Eberlein (she/her)
Senior Consultant, CSR, Lidl Danmark K/S
Rikke Ramm Eberlein is a Senior Consultant, CSR at Lidl Denmark K/S, where she has the responsibility of the development and implementation of the international and national CSR strategy.
Rikke Ramm Eberlein has a diverse educational background and combines the dynamics of Business, Sustainability, NGO's and cross-disciplinary projects - where knowledge and diverse, cross functional perspectives are shared and new insights emerge.
When we meet and interact at these intersections, Rikke Ramm Eberlein is convinced that we’ll find inspiration and create solutions together to achieve the visionary goals of creating a better and brighter world - especially when facing megatrends like sustainability, technological change, hyper-connectivity and diversity.
To date, many companies’ global climate action has mainly focused on lowering carbon emissions and developing new green technologies. Yet, climate action also concerns people. It is about empowering people to take part in shaping a better tomorrow, and it is about strengthening the resilience of local communities. That has been the core mission of Rikke Ramm Eberlein through +14 years.
Aske Skovmand Bosselmann (he/him)
Associate Professor, University of Copenhagen
Aske Bosselmann is an Associate Professor at the University of Copenhagen, where he has carried out research, teaching and advisory services related to coffee since 2007. Topics covered in his research include quality aspects, agroforestry and climate smart practices, productivity, farmer livelihoods, global value chains, and lately also rootstocks. He has done field work on three continents in the coffee belt and is collaborating with major international research centers and coffee companies. He always has a handful of MSc students doing research abroad; currently pollination studies in Vietnam and value chain analysis in Uganda.
Netsanet Nega (she/her)
Marketing/Commercial Manager, Bench Maji Forest Coffee Farmers Cooperative Union
Ms. Netsanet Nega is a distinguished Marketing/Commercial Manager at the Bench Maji Forest Coffee Producer Farmers Cooperative Union, located in South Western region of Ethiopia Bench Sheko zone. Since joining the union six years ago, she has worked closely with over 21,350 farmers, significantly contributing to the cooperative's success. The union is established in 2004 with 14 PCs but now reached to 85 primary coops.Holding BAs in Marketing Management and Environmental Studies, alongside an MA in Tourism Development, Netsanet has furthered her expertise through recent online courses in CSR, specialty coffee marketing, and digital coffee marketing. Also engaged in different discussion of EUDR and CS3D while being professional bariste, she has played a pivotal role in exporting coffee to the US, Europe, and Asia. She is a dynamic force in the coffee industry.
Monika Firl (she/her)
Senior Coffee Advisor, Fairtrade International
With more than 25 years’ experience in coffee, Monika has coordinated Farmer-to-Farmer learning programs, while living and working in Latin America and has worked as the Green Coffee Buyer, Producer Relations Manager and Director of Sustainability in North America. She currently serves as Senior Coffee Advisor with Fairtrade international. Her cumulative experience provides perspective on the extraordinary changes within Specialty Coffee and amongst ethical and sustainability initiatives. Understanding the urgent need for integrated solutions has fueled her interest in building collaborative relationships across the supply chain and bridging economic and ecological goals that simultaneously support coffee production and farmer livelihoods.
Navigating EUDR Compliance and Beyond
Lecture Description
This session will give roasters the practical tools they need to prepare for EUDR compliance requirements in their supply chains while continuing to engage on transformation. Focusing on the case study of EUDR, which has already gone into effect, from an integrated upstream approach, panelists will also discuss the general regulatory environment as it is developing within the EU and globally. Furthermore, panelists will provide advice on how participants meet compliance requirements while continuing to work towards their own sustainability goals.
Date: Saturday, June 29, 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
Giacomo Celi (he/him)
Head of Partnerships, Sucafina
Giacomo Celi is the Head of Partnerships at Sucafina. Giacomo is an Agriculture Engineer by degree with a Master in Food Quality Management at Wageningen University and a visiting research on coffee agro-forestry modelling at the University of Oxford. Giacomo has over 20 years of experience in the coffee industry covering roles in operations, sustainable procurement and corporate sustainability. We worked across the supply chain for illycaffe, Caffe Nero, AB Agri and Mercon.
Robin Sampson (he/him)
CEO, Trade in Space
Robin has established a rich and varied career in the space and satellite applications sector. Having worked to deliver low-cost, satellite informed bush-fire detection systems to protect people and farms in continental Africa, he founded Trade in Space in 2017 to explore how satellite applications could improve agricultural transparency and sustainability. In 2021 Trade in Space launched their flag ship product which is now used by global coffee and cacao traders to evidence legislative compliance to sustainability laws and support corporate reporting. Trade in Space leverage space-based technologies to support agricultural supply chains.
Bavo Vandenbroecke (he/him)
Sales Manager, Sucafina
Acting as Sales Manager of Sucafina Specialty EMEA, Bavo supports a passionate sales team that is focused on bringing value to both roaster clients, as well as committed producers. Facilitating this link with a clear focus on sustainable supply chains and exquisite service to all stakeholders, is what our team is about. Bavo has an MBA in Sociology. After extensive traveling in coffee producing regions all over the world, he has been working professionaly in coffee since 2016. Understanding that coffee is a unique commodity that thrives through, and because of relationships, Bavo aims at contributing to the coffee industry's development towards a net zero, equitable, and fairer trade environment for all actors involved in the coffee value chain.
Cafe Imports Europe CIE GmbH Cupping
Cupping
Cafe Imports Europe CIE GmbH Cupping
Date: Saturday, June 29, 2024
Time: 11:30 - 12:30
Room Number: Cupping Room 2
Access: Public
Mare Terra Coffee SL Cupping
Cupping
Mare Terra Coffee S.L.
Date: Saturday, June 29, 2024
Time: 11:30 - 12:30
Room Number: Cupping Room 1
Access: Public
The Canephora Universe
Workshop Description
Welcome to "The Canephora Universe" workshop. Immerse yourself in this captivating session that explores the intriguing world of the Canephora plant and its diverse flavors.
In this immersive workshop, we will delve into the concept of terroir and its profound impact on the taste of coffee. Discover how the unique combination of regions, climates, and soils influences the flavor profiles of your favorite brews, unlocking a deeper appreciation for Canephora.
Explore the fascinating realm of agronomic parameters and new cultivars, gaining valuable insights into the latest advancements in coffee farming techniques. Learn how these factors contribute to the development of exceptional coffee beans, and discover how to identify and appreciate the nuances that make each cup of coffee truly exceptional.
Immerse yourself in the Canephora flavor wheel, a comprehensive tool that unveils the distinct flavors found in Canephora coffee beans. Journey through the rich and bold flavors that this variety has to offer, and develop your ability to discern and describe its unique taste notes.
Engage in an interactive cupping session, where you will have the opportunity to taste and evaluate a carefully curated selection of coffees. Under the expert guidance of Christos, refine your sensory skills as you analyze aroma, acidity, body, and overall flavor profile. Learn how to identify and appreciate the subtle nuances that make each cup of coffee a sensory delight within the Canephora Universe.
Whether you are a coffee enthusiast, a professional barista, or simply someone looking to expand their knowledge, "The Canephora Universe" workshop is designed to deepen your understanding of coffee and elevate your tasting abilities. Don't miss this incredible opportunity to learn from one of the industry's leading experts and embark on a journey of coffee exploration like no other.
Date: Saturday, June 29, 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
Christos Sotiros (he/him)
Category Executive & Master Barista, Nestlé
Authorized AST since 2018
Q Arabica
Swiss Barista Champion 2023 and WBC Semifinalist 2023 Athens
Currently working for Nestlé Professional Strategic Business Unit leading the coffee Capabilities building for internal coffee teams globally.
I ve been in the food & beverage business for more than 14 years working at hotels, bars, restaurants and cafes with my academic studies to be in Psychology.
A Deep Dive into Cold Brew Sensory Analysis: Applying the Coffee Value Assessment
Workshop Description
Julia Leach, President of Toddy and SCA Board Member, is passionate about the art and science of cold brew coffee and has been a leader in the industry for over a decade. At Toddy, Julia has sanctioned extensive sensory analysis experiments, comparing hot cupping notes to the flavors in a cold brewed cup and trialing a vast variety of coffees to determine where each will excel. She uses her wealth of sensory analysis expertise and consulting experience to help coffee professionals elevate their cold brew programs. Julia is helping shift the cold brew conversation from “a way to make use of older beans” to the understanding that this brewing method is capable of extracting unique tasting notes and delicately nuanced flavors different from the hot tasting notes. As an SCA Board member, Julia is also serving as a Coffee Value Assessment Ambassador at 2024 SCA events. An enthusiastic traveler with an insatiable curiosity about other cultures, she has presented cold brew and cold brew sensory analysis workshops around the world.
Date: Saturday, June 29, 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
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.
Coffee Sustainability Initiatives Map: Insights for Collective Action
Lecture Description
The complexity and urgency of sustainability challenges in the coffee sector requires collaborative and systemic approaches to effectively address them. Public and private sector actors are investing in sustainability initiatives but not always aware of the work that others are doing. Effective collaboration and strategic investments can amplify the impact of sustainability investments.
This panel discussion will present the new Coffee Sustainability Initiatives Map, an interactive tool that provides more visibility on sustainability and support initiatives in coffee producing countries around the world. Users can discover what is being done, where, and by whom in the coffee sector. The Coffee Sustainability Initiatives Map is co-created and requested by members of the International Coffee Organization’s Coffee Public-Private Task Force and the International Trade Centre through the Coffee Guide Network, supported with co-funding from the European Union. The collective effort shows how collaboration can result in practical resources for collective action.
Panelists will offer public and private sector perspectives of how the map’s insights can be used to inform strategic decision-making, identify gaps and synergies, and as an opportunity for collaboration to address pressing needs in the coffee sector. Panelists will use EUDR preparedness as a practical use-case of the map.
Date: Saturday, June 29, 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.
Lecturers / Presenters
Vanúsia Nogueira (she/her)
Executive Director, International Coffee Organization (ICO)
Vanúsia Nogueira comes from a family of coffee producers, and started her career at PwC Consulting, where she was a partner and worked for 15 years. She started working directly with coffee in 2002, always focusing on niche markets. She served as executive director at BSCA from 2007 through April 2022 and took over as Executive Director at the International Coffee Organization in May 2022. Vanúsia holds a PhD in Administration/Marketing from Rosario National University in Argentina, a BS in Systems Engineering and Administration from Pontifical Catholic University of Rio de Janeiro (PUC-RJ) and MBAs and post-MBA focusing on Management, Marketing and Advanced Project Management from Fundação Getúlio Vargas in Rio de Janeiro.
Reena Eddiks (she/her)
Senior Sustainability Manager Coffee Tchibo
Tchibo is 75 years old this year. The Hamburg-based coffee roaster is one of the largest in the German-speaking world - and has set itself the goal of only offering responsibly sourced coffee from 2027. As coffee farmers around the world are suffering from both the consequences of climate change and low incomes, a rethink in the coffee trade is urgently needed. Tchibo, the roasted coffee market leader in Germany, Austria, the Czech Republic and Hungary, is rising to the challenge.
Reena is Senior Sustainability Manager for Coffee at Tchibo since 5 years now. As such, she is the main contact point for any external stakeholders - as the ICO, as Enveritas, as WCR or the International Coffee Partners. Next to this, she is managing the built up of sustainability infrastructure in Brazil and Peru. Reena is looking back at more than 15 years in the coffee sector, and has enjoyed different perspectives on the matters. She worked for Volcafe, Modelez and the Hanns R. Neumann Stiftung in the past, after completing her degree in International Communication.
Sjoerd Panhuysen (he/him)
Researcher, Ethos Agriculture
Sjoerd is a principal researcher at Ethos Agriculture, bringing two decades of experience as an agricultural commodity researcher, with a specialization in the coffee sector. His academic background in sociology and development studies has driven his career across a spectrum of roles within international NGOs, encompassing program implementation in Africa, Asia, and Latin America, as well as influential advocacy work within the European coffee market. Sjoerd’s pioneering contributions include the establishment and authorship of the Coffee Barometer, a collaborative initiative among NGOs active within the coffee sector. This biennial report fosters transparent and comprehensive dialogues on sustainability, engaging many different stakeholders.
Hannelore Beerlandt (she/her)
European Commission Senior Advisor
Hannelore is an agricultural economist with long term experience in political economy of food markets. She has done extensive and long term field work and consultancy in value chain development in Africa and South-East Asia for international organisations and universities for more than 30 years, of which she lived 9 years in Africa. Today, she is advisor on global commodities to the European Commission and particularly on Coffee. As such she facilitates the Working Stream on ‘Policies of Importing Countries’, under the Coffee Public Private Taskforce of the International Coffee Organisation and she supports EU Delegations in coffee-producing-countries for the design of support programmes to the coffee sector.
Before she was CEO of AgriCord and has been president of Enabel, the Belgian Development Agency between. She is member of the Board of an innovative Social Impact investor ‘Kampani’ and is member of the Advisory Board of the Institute for Development Policy of the University of Antwerp. She authored several books and articles regarding the link between food policies, food markets and poverty reduction.
Hernan Manson (he/him)
Head Inclusive Agribusiness Systems, International Trade Centre (UN/WTO)
Hernan Manson manages the Inclusive Agribusiness programme of the International Trade Centre, a joint agency of the United Nations and World Trade Organization. ITC focuses on Micro, Medium and Small Enterprises (MSMEs); policymakers and business support organizations to promote competitiveness and trade for good. He is co-author of ITC’s Flagship Publication ‘’ The Coffee Guide’’ which is the world's most extensive, hands-on and neutral source of information on the international coffee trade.
Hernan has been involved in promoting public-private partnerships for sustainable Food and Agriculture systems since 2005. As part of his portfolio, he regularly works with producers and MSMEs in Africa, Latin America, the Caribbean and Pacific regions to implement agricultural value chain development for inclusive and sustainable growth across several ITC programs. Through ITCs market system approach, his team has been particularly active in developing competitiveness and sustainability interventions in several value chains worldwide with a very strong focus and track record in Coffee, Cocoa and value-added food products.
Since 2019, Hernan is a steering committee member of The Smallholder and Agri-SME Finance and Investment Network (SAFIN) - hosted by the International Fund for Agricultural Development - where he collaborates regularly with practitioners and financial stakeholders in developing innovative and practical solutions to financial inclusion and impact investment.
He received his MA in International Public Affairs and Governance at the LUISS Guido Carli School of Government, Italy and holds a degree in Business Management from the Universidad de San Andres, Argentina. He is also a member of the Technical Steering committee of CERALE, a research network focusing on EU Latin America Business and trade linkages, hosted by ESCP Europe Business School.
The Five Drivers of Extraction
Lecture Description
Studying coffee extraction can be a daunting subject as there are countless factors that influence it. In this lecture, however, we argue that only five factors really determine how fast and efficient an extraction will ultimately be:
Particle size (and distribution)
Extraction time
Temperature
Concentration difference and
Bed height
First, we provide an overview of the three well-known factors: particle size, extraction time and temperature. Which ranges of these factors are used for which types of extractions and how do changes in any one of them affect the final cup.
Next, we will explain the concept of 'concentration difference' between the coffee particles and the surrounding liquid. Then we will explain why bed height directly affects extraction efficiency and what happens when going to the extremes, such as a very shallow or tall coffee bed height.
Finally, we will synthesize the insights on all five drivers of extraction to formulate practical tips on how to change extraction conditions to achieve a high-quality cup of coffee.
Date: Saturday, June 29, 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
Marco Wellinger (he/him)
Head of Coffee Extraction and Sensory, Coffee Excellence Center (ZHAW)
Dr. Marco Wellinger researches coffee at the Coffee Excellence Center at ZHAW (Switzerland). His focus is on disentangling the dynamics of coffee extraction and how to make understanding water more simple. He also performs sensory analysis and is certified as a Q Arabica and Q Robusta grader, SCA sensory professional and authorised SCA trainer (AST). He co-authored the SCA Water Quality and Freshness handbooks. His work with industry partners includes benchmark testing of espresso machines and household filter coffee systems. 2022 he was the main author and teacher of the extraction module in the online course CAS in Coffee Excellence.
CONTRADEC-NICARAGUA Cupping
Cupping
CONTRADEC-NICARAGUA Cupping
Date: Saturday, June 29, 2024
Time: 10:00 - 11:00
Room Number: Cupping Room 1
Access: Public
Cup of Excellence Coffees: Descriptive Assessment, a Journey For the Senses - COE Mexico, COE El Salvador, COE Guatemala, and COE Costa Rica Cupping
Cupping
Cup of Excellence Coffees: Descriptive Assessment, a Journey For the Senses - COE Mexico, COE El Salvador, COE Guatemala, and COE Costa Rica Cupping
Date: Saturday, June 29, 2024
Time: 10:00 - 11:00
Room Number: Cupping Room 2
Access: Public