Warning: preg_match(): Unknown modifier '2' in /home/httpd/scaaevent.org/index.php on line 147 Warning: preg_match(): Unknown modifier 'T' in /home/httpd/scaaevent.org/index.php on line 147 The SCAA Event | Skill Building Workshops and Lectures


  • All Friday Saturday Sunday
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    4/15/16 - Opening A New Cafe - Design It Right - Build It Once



    • Location: B404
    • Spanish Translation: no
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    • Time(s) on 4/15/16:
      • 9:00AM - 10:15AM 
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    • This presentation will explore the most critical issues (and mistakes) owners face during the design and build-out process when opening a new cafe. Topics covered include: floor plan design, health and building codes, equipment needed to support your menu, cost estimates and time lines. The seminar will also examine ways to reduce build-out costs, improve employee efficiency and increase seating capacity. Since 1996, Tom Palm has worked with over 900 clients interested in opening a new cafe. This is a must see seminar for anyone entering the specialty coffee business.
    • Presenter 1: Tom Palm | President | Design & Layout Services
      Tom Palm has 30 years of experience in the restaurant and foodservice industry. He is the founder of Design & Layout Services, a company specializing in the design of specialty coffee shops since 1996. Working with independent operators as well as national chains; he has helped more than 900 people open cafes and coffee shops throughout the United States and Internationally. Tom is a member of health department committees that develop policy on the construction of food service facilities and is a Certified Food Service Professional. He is a member of the SCAA Exhibitor committee. He has also written several articles that have been published in coffee industry trade magazines, and has presented to audiences at numerous coffee industry trade shows.
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    4/15/16 - Coffee Price Risk Management: Fundamentals, Global Markets and Volatility



    • Location: B402
    • Spanish Translation: no
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    • Time(s) on 4/15/16:
      • 10:30AM - 11:45AM 
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    • Do Coffee prices operate in a vacuum? Are they impacted solely by fundamentals? Or are there other factors that should be considered when formulating a Price Risk Management strategy? Moreover, what effect does an increasingly globalized economy have on Coffee price volatility, and just how correlated are Coffee fundamentals to currency fluctuations and global interest rates among other economic indicators. This presentation will look to expound upon the most up to date financial tools available to the worldwide Coffee industry to mitigate the volatility and risk in Coffee prices. Through the use of case studies and clear cut examples, the most relevant risk management strategies will be discussed; and a generous question and answer session will allow all participants to engage.
    • Presenter 1: Julio Sera | Sr. Risk Management Consultant | INTL FC Stone, LLC
      Julio Sera is from the FC Stone Group in Miami, FL where he services the risk management needs of the Global Coffee industry. Julio designs hedging portfolios built to each customer_s specific risk profile, and acts as a consultant to exporters, importers and roasters of all sizes. Julio and the Coffee team work alongside associations, cooperatives and industry groups in the US and abroad, to demystify the Coffee futures market and educate on the need for hedging coffee price risk. Julio acquired his degree in Economics at Florida International University, and has over 12 years of hedging expertise.
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    4/15/16 - Communicating Quality: Evaluating and Scoring Coffee for the Consumer Market



    • Location: B406
    • Spanish Translation: Yes
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    • Time(s) on 4/15/16:
      • 10:30AM - 11:45AM 
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    • From Ken Davids' CoffeeReview.com to WBC Champion Pete Licata's new endeavor Roast Ratings, there have been a number of initiatives aimed at evaluating and rating coffees for the consumer market. This is a practice common in other industries' including wine, in publications like Wine Spectator. This panel will examine the ways specialty coffee seeks to engage consumers and communicate taste and flavor.
    • Presenter 1: Pete Licata | 2013 World Barista Champion | Roast Ratings
      Pete Licata began working with coffee in 2003 as a barista. He became a competitive barista in 2005 with the goal of one day being the World Barista Champion, which he achieved after 8 years. After winning the WBC, he created Licata Coffee Consultants to share the knowledge he has gained over the years with new and upcoming baristas. At the beginning of 2015 Pete created RoastRatings.com, with the goal of sharing his perspective of coffee with the broad audience of the everyday coffee drinker. By evaluating and scoring different coffees with the flavor in the cup being the primary concern, he has shown a resolve to get great tasting coffee into the hands of the masses with as little pretense as possible.
    • Presenter 2: Kenneth Davids | Editor | Coffee Review
      Kenneth Davids has published three books on coffee: Coffee: A Guide to Buying, Brewing & Enjoying (over 250,000 copies sold in five U.S. editions), Espresso: Ultimate Coffee (nominated for a James Beard award), and Home Coffee Roasting: Romance & Revival (editions in English, Chinese and Korean). For the past seventeen years his influential coffee reviews and articles have appeared monthly on the prize-winning worldwide web publication www.CoffeeReview.com, and he has written for most major industry print magazines, including an ongoing column in Roast Magazine. He has offered workshops and seminars on coffee sourcing, evaluation and communication at coffee events on six continents. He is Emeritus Professor of Critical Studies at the California College of Arts in San Francisco.
    • Presenter 3: Seth Mills | Director of Coffee | MistoBox Coffee
      Seth Mills is the Director of Coffee for MistoBox Coffee, where he manages a nationwide network of over 30 roasters aimed at delivering amazing coffee experiences to customers in their homes. Seth primarily focuses on sharing Specialty Coffee with customers by developing approachable language to communicate coffee quality and creating accessible resources for customers to learn more about coffee. Before joining MistoBox, Seth worked as a barista for 7 years, developing a love and passion for coffee and a desire to help educate and share Specialty Coffee with a wider audience.
    • Moderator: Chris Ryan | Content Director | Sustainable Harvest

      Chris Ryan is Content Director of Sustainable Harvest Coffee Importers, where he specializes in developing and generating a broad range of content that covers the entire supply chain. He also plays a chief role in assembling the program for the Let's Talk Coffee event series. Before joining Sustainable Harvest, he spent four and a half years as Editor of Fresh Cup Magazine.
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    4/15/16 - The Physics of Coffee from Bean to Cup



    • Location: B404
    • Spanish Translation: no
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    • Time(s) on 4/15/16:
      • 10:30AM - 11:45AM 
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    • As the coffee industry continues to evolve, emphasis has been placed not only on the coffee itself, but also the equipment used to prepare this product. Obviously, we use water to extract coffee, but the physics involved in the process from the point that the coffee is roasted, to the point that the coffee is consumed is complex. This lecture will elucidate the fundamental physical principles behind the physical steps towards producing an espresso shot. It will begin by discussing Newtonian mechanics with relevance to aircraft, followed by an in-depth discussion about both grinder physics and granular packing, and the talk will conclude with a discussion of convection pathways and water pressure with regards to extraction.
    • Presenter 1: Christopher Hendon | Postdoctoral Associate, PhD | Massachusetts Institute of Technology
      Christopher H. Hendon received his PhD from the University of Bath in 2015, and is currently employed as a Postdoctoral Associate in the field of computational chemistry at the Massachusetts Institute of Technology. Although coffee is not his primary field of research, he applies principles gleaned from the physical sciences to explore physicochemical conundrums associates with coffee. He is an author of the seminal book on water chemistry for coffee, 'Water For Coffee', as well as numerous scientific publications. Christopher interfaces with businesses, universities and individuals with the goal of presenting accessible and unbiased science.
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    4/15/16 - Who Wants to Pick Coffee? Why Farmworkers are Critical to the Future of Specialty Coffee



    • Location: B407
    • Spanish Translation: Yes
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    • Time(s) on 4/15/16:
      • 10:30AM - 11:45AM 
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    • Farmworkers are critical to the future of specialty coffee sourcing, impact and branding, and yet theyÍre still largely invisible. The specialty coffee community must protect our future supply and our reputation against threats related to labor issues through deliberate, shared action on this issue. This panel will explore the opportunities that the specialty coffee industry has to improve the situation of farm workers, address labor shortages, further our impact and protect our brands.
    • Presenter 1: Juan Luis Barrios | Manager | Finca La Merced
      Juan Luis is a third generation coffee farmer from Guatemala. He grew up in both Guatemala and the United States, and has managed the family farms, Finca La Merced and Retiro del Quisaya, since 2006. Juan Luis has served on the board of Anacafe, the national association for coffee growers in Guatemala, and is currently a member of the SCAA Board of Directors.
    • Presenter 2: Carlos Uribe | Agricultural Engineer | Coffee Growers Federation
      Carlos is an engineer agronomist who has worked in the National Federation of coffee growers of Colombia for more than 32 years. He was a field worker for 14 years in departments as Risaralda, then Professor Yarumo, is host of a programme of national television in Colombia for 17 years, then technical manager of the Federation of coffee growers. He is currently Director of Professional Affairs of the same institution. He has had the opportunity to be present in the Colombian coffee activity for more than three decades and know the problems of the labour force in Colombia in the coffee sector.
    • Moderator: Miguel Zamora | Business Development - Americas | UTZ Certified

      Miguel has been involved in agriculture for over 20 years. His work focuses on building and strengthening sustainable supply chains while creating opportunities for sustainable trade between farming communities and the coffee industry. Miguel supports companies to build stronger, more productive and mutually beneficial relationships with farming communities and secure the long-term supply of sustainable coffee, while supporting farmers to build more resilient and sustainable communities. He currently leads the UTZ Sustainability program's business development efforts in the Americas. Miguel is the owner of Coffee Gente LLC, and board member of Food 4 Farmers. He was recently elected Chair of the SCAA Sustainability Council. He holds an Agricultural Engineering degree from Zamorano University in Honduras and a Masters in Agricultural Economics from Michigan State University.
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    4/15/16 - What the Coffee Industry Needs to Know About Diacetyl and Flavor Safety



    • Location: B403
    • Spanish Translation: no
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    • Time(s) on 4/15/16:
      • 9:00AM - 10:15AM 
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    • Coming Soon
    • Presenter 1: John Hallagan | Senior Advisor and General Counsel | Flavor & Extract Manufacturers Association of the United States
      Mr. Hallagan has served the flavor industry as an attorney and scientist since 1979. Mr. Hallagan currently serves as Senior Advisor and General Counsel for The Flavor and Extract Manufacturers Association (FEMA). Mr. Hallagan addresses a wide variety of issues for FEMA including workplace safety, safety assessment, product approval and labeling, and environmental regulation. In addition to his law degree, Mr. Hallagan has a degree in Zoology and experience in toxicology. He has published extensively on the topics of flavor safety and regulation, and has made numerous invited presentations to the American Chemical Society, the American Industrial Hygiene Association, the Food and Drug Law Institute, the Institute of Food Technologists, the National Academy of Sciences, and others.
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    4/15/16 - Ensuring the Future of Coffee: Why Food Security Matters



    • Location: B408
    • Spanish Translation: Yes
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    • Time(s) on 4/15/16:
      • 9:00AM - 10:15AM 
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    • Climate change, volatile coffee prices, and rising food costs are driving millions of smallholder coffee farmers off the farm to seek better employment elsewhere. How can we help coffee cooperatives and communities invest in successful, sustainable food security programs that will keep families on their farms and improve their quality of life? Most coffee farmers only have small plots of land devoted to coffee, It takes dedicated and engaged partnerships to build strong communities that are taking the lead in diversifying livelihoods to grow nutritious food and provide additional income, while continuing to grow high quality coffee. Along with growing more food, communities need: 1) long-term plans with community-appropriate food security strategies 2) financing for new local food ventures 3) integration of food security programs into the business of growing coffee 4) local leadership to develop expertise and scalability 5) education for better nutrition and family well being and 6) access to markets for new products
    • Presenter 1: Rosemary Trent | Director, Strategic Foundation Partnerships | Save the Children
      Rosemary Trent is Director of Strategic Foundation Partnerships at Save the Children, the leading child centered INGO helping vulnerable families and communities to improve their long-term food security and nutrition while improving the lives of children and youth globally. Previously she was the Executive Director of Pueblo a Pueblo, where she led a team that improves access to education, health and livelihoods for families in coffee communities in Guatemala. Rosemary has a 20 year track record in international development and education. She is a member of the SCAA Sustainability Council, is on the Board of Directors of Asociación Pueblo a Pueblo and Build Africa and is an advisor to The Coffeelands Foundation. She has a Master’s Degree from the School for International Training and speaks Spanish and Portuguese.
    • Presenter 2: Liam Brody | Senior Vice President | Root Capital
      Liam Brody serves as senior vice president for Root Capital, a pioneering impact investor. Since its founding in 1999, Root Capital has disbursed nearly $1 billion in credit to over 600 small and growing agricultural businesses, representing 1.2 million farmers. Liam has played a critical role in leading the organization through a half-dozen years of explosive growth. He draws on 20 years of experience working in agriculture throughout Latin America, Africa, and Asia. Prior to joining Root Capital, Liam was director of sustainable coffee for Green Mountain Coffee Roasters. He began his career with the humanitarian organization Oxfam. Liam holds a masters from Harvard and a bachelors from Cornell. He is proud to support Food4Farmers and serve on its board of directors.
    • Presenter 3: Dennis Macray | Chief Operating Officer | Theo Chocolate Company
      Dennis Macray is Chief Operating Officer of Theo Chocolate Company, in Seattle, Washington. Mr. Macray also leads a private consultancy, whose clients include The Bill & Melinda Gates Foundation, The World Cocoa Foundation, and the Eastern Congo Initiative. Previously, Mr. Macray was the Director of Global Responsibility at Starbucks Coffee Company from 2002-2010 where he led the development of C.A.F.E. Practices and Starbucks Supplier Social Responsibility Program for manufactured goods, and managed the Starbucks Annual CSR Report measurement activities across global operations. Mr. Macray is a member of the Sustainability Council of the SCAA and served on the USDA/DOL Consultative Group to Eliminate the Use of Forced Labor and Child Labor in Agricultural Products. He holds degrees from Harvard and U.C. Berkeley.
    • Presenter 4: Fatima Ismael | Ingeniero | UCA SOPPEXCCA R.L
      Fatima Ismael has thirty years of experience working with producer organizations in Nicaragua. Her work is linked to production, environmental protection, gender and education. She currently works for UCA SOPPEXCCA, an organization of small coffee producers in Jinotega, Nicaragua. At SOPPEXCCA, she promotes a comprehensive development model with a vision to include the family unit, which is the foundation for achieving equality and social justice. Fatima's vision has generated positive social change at national and international levels. One of her initiatives, the International Women Coffee Alliance, started in collaboration with five other women for the benefit of women coffee leaders worldwide, demonstrating her approach to bridge industry challenges and to create pathways of communication.
    • Moderator: Marcela Pino | Co-Director | Food 4 Farmers

      Marcela Pino is a co-founder of Food 4 Farmers, a non-profit organization dedicated to bring lasting food security to coffee growing communities. She has been working with coffee organizations for more than 10 years, exploring best methodologies to develop effective strategies that improve the well-being of smallholder coffee farmers. Her goal is to create bridges between resource-rich industry and vulnerable coffee producing families through participatory methodologies, identifying the causes of food insecurity, developing context-based solutions and providing necessary tools for program implementation. She has a Masters from the University of Vermont. Her research thesis centers on the effects of livelihood diversification and agrobiodiversity practices of coffee producers on food security. She is originally from Costa Rica and has lived in Vermont since 1991.
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    4/15/16 - Innovating for Sustainability



    • Location: B408
    • Spanish Translation: Yes
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    • Time(s) on 4/15/16:
      • 10:30AM - 11:45AM 
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    • Since its very beginnings, the Specialty Coffee industry has paid close attention to issues surrounding the concept of sustainability. The idea of quality coffee extends beyond the cup to include environmental, economic and social aspects such as gender equality and labor rights. Our industry has been at the forefront of these causes, leading innovative work on the ground. As a result, sustainability is not just the right thing to do, but also the smart thing. Today, with accelerating challenges like climate change, population growth, food insecurity, competition for resources, and an aging farming population, our focus on sustainability is translating into efforts to help farmers to become better business partners, thrive in the face of overwhelming conditions, and impact the livelihoods of coffee growing communities globally. You'll have the opportunity to meet the Sustainability Award winner and hear from other leading organizations engaged in some of the most innovative work going on in specialty coffee to make our industry more sustainable.
    • Presenter 1: Rosemary Trent | Director, Strategic Foundation Partnerships | Save the Children
      Rosemary Trent is Director of Strategic Foundation Partnerships at Save the Children, the leading child centered INGO helping vulnerable families and communities to improve their long-term food security and nutrition while improving the lives of children and youth globally. Previously she was the Executive Director of Pueblo a Pueblo, where she led a team that improves access to education, health and livelihoods for families in coffee communities in Guatemala. Rosemary has a 20 year track record in international development and education. She is a member of the SCAA Sustainability Council, is on the Board of Directors of Asociación Pueblo a Pueblo and Build Africa and is an advisor to The Coffeelands Foundation. She has a Master’s Degree from the School for International Training and speaks Spanish and Portuguese.
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    4/15/16 - Sustainable Specialty Business Models on the Consumer Side



    • Location: B401
    • Spanish Translation: no
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    • Time(s) on 4/15/16:
      • 10:30AM - 11:45AM 
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    • This panel brings together three uniquely sustainable coffee roasting and retail business models that approach sustainability from both social and environmental perspectives. Hear how these sustainability initiatives have not only made these businesses become more sustainable, but also helped them thrive.
    • Presenter 1: Ryan Jensen | Owner | Peregrine Espresso
      After eight years working in the coffee industry as a barista, manager and trainer, Ryan opened Peregrine Espresso in 2008 in Washington, DC. Peregrine has since expanded to three locations and has been an active part of a now-bustling coffee scene in DC. Using their own experiences working in cafes as motivation, Ryan and his wife, Jill, have sought to create a sustainable work environment that focuses on fair and transparent compensation and benefits for staff to increase retention and happiness.
    • Presenter 2: Matthew Scott | Owner | Lemonjello's Coffee
      Matt opened Lemonjello’s Coffee in Holland, MI in 2003, a shop known for its Zero Waste program. He blogs at CoffeeFoxhole.com. He's a coffee educator and consultant. In addition, he's a USCC barista competitor since 2012 and a SCAA specialized lead instructor. Matt serves on the Barista Guild’s Executive Council, chairs their Events Committee, and is their liason to the SCAA sustainability council. All of this fits his 2 goals: Give baristas and coffee shop owners incredible learning and networking opportunities and to help all of us understand how to make “the café” better.
    • Presenter 3: Angelo Oricchio | CEO | Paramount Coffee Company
      TBA
    • Moderator: Stephen Vick | Coffee Buyer | Blue Bottle Coffee

      Since Stephen Vick began his coffee career 15 years ago, he has travelled the world with a goal to have an influence on coffee quality from farm to cup. While working for Seattle's Zoka Coffee, Stephen competed in the USBC and became a WBC judge. After joining Stumptown Coffee Roasters in Portland as the Director of Training, Stephen started traveling to coffee growing regions, judging for the Cup of Excellence, spending more time cupping, and developing a greater understanding that most of the challenges in producing a quality cup of coffee are hurdles that are faced by the producer. In 2012, he joined Blue Bottle Coffee and also sits on the SCAA Sustainability Council as the liaison to the BGA.
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    4/15/16 - Coffee Flavor Profiles and Consumer Preferences



    • Location: B406
    • Spanish Translation: Yes
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    • Time(s) on 4/15/16:
      • 9:00AM - 10:15AM 
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    • This study was conducted to get a better understanding of coffee flavor profiles on an objective scale, and determine which attributes may drive consumer liking. Two different sensory mapping tools were used in addition to a consumer test. The results and findings from these different exercises will be summarized and shared.
    • Presenter 1: Dr. Maya Zuniga | Director of Product Innovation | S&D Coffee and Tea
      Dr. Maya Zuniga has been with S&D Coffee & Tea since Fall 2012 and is the Director of Product Development & Innovation. Her previous experience includes 17 years at General Mills and The Pillsbury Company, where her responsibilities included product development, ingredient strategy and procurement, open innovation, category management, and the commercial launch of several products. She has a B.Sc. in Chemistry from the University of the West Indies- Trinidad, a Master’s Degree in Food Science from the University of Missouri, Columbia, MO. and a Ph.D. in Food Science from the University of Minnesota.
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    4/15/16 - Building Out a Roasting Plant: Managing the Minutiae



    • Location: B405
    • Spanish Translation: no
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    • Time(s) on 4/15/16:
      • 10:30AM - 11:45AM 
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    • Presentation and panel question session about managing the design and build out of a mid-size roasting plant. This presentation will review site and equipment selection criteria, design and process flow layout, in addition to timeline and sequencing. Pitfalls will be discussed and how to efficiently navigate solutions.
    • Presenter 1: Andi Trindle Mersch | Director of Coffee | Philz Coffee
      Andi currently serves as Director of Coffee with Philz Coffee in San Francisco. Andi's varied background within specialty coffee began behind the espresso bar in 1989 and, since then, includes cupping, training, consulting, green coffee trading, roast quality control, sales, writing, and marketing. Andi is a past member of the SCAA Board of Directors. She has published articles with Roast Magazine, the SCAA Chronicle, and Specialty Coffee Retailer, and contributed to Fresh Cup, Coffee & Cocoa International, and Coffee Talk. Andi served 5 years on the board of the International Women's Coffee Alliance, including a term as President.
    • Presenter 2: Chris Miller | Lead Roaster | La Colombe Torrefaction
      Chris left a chef's life/career in 2004 and was brought to La Colombe as a service technician. After two years as a technician Chris was brought into the roasting position and has been there ever since. Chris' duties include all manner of coffee purchasing and logistics from cupping to forecasting to purchasing and contracting coffee as well as setting the roast profiles and managing the production roasters. Chris lives in Philadelphia with his wife and 2 year old son.
    • Presenter 3: Tyler Zimmer | Director of Coffee | Kaldi's Coffee
      After graduating from the University of Missouri’s Hospitality program in 2006, Tyler joined the Kaldi’s Coffee team as a Roaster and Director of Coffee. He is an active member of the Specialty Coffee Association of America, Roasters Guild of America, and is a certified United States Barista Championship Judge. Tyler is also a Licensed Q Grader. Over these past few years, one of Tyler’s main objectives has been to strengthen the supply chain relationships for Kaldi’s Coffee and Honolulu Coffee as well as overall production management.
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    4/15/16 - Roasting Even More Locally: Why Are Countries Investing In Roasting At Origin?



    • Location: B402
    • Spanish Translation: no
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    • Time(s) on 4/15/16:
      • 9:00AM - 10:15AM 
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    • It’s common to see national coffee bodies and others on the producing side of coffee invest in roasting at origin, with the goal of capturing profits from further along coffee’s supply chain in that country. This presentation explores roasting at origin for the local market, but also looks at instances where the investment is made to develop an export market for roasted coffee.
    • Presenter 1: Mariana Proenca | Content Director | Espresso Magazine
      Mariana Proença has worked in the coffee industry for ten years as a Content Director at Café Editora. Since 2003 Café Editora has published Espresso Magazine, the main publication in Brazil about specialty coffee. Mariana also organizes the tradeshow International Coffee Week as a Content Event Coordinator. She was born in São Paulo—the largest city in Brazil—which consumes a lot of coffee. Mariana travels a lot to find the best stories in the coffee world.
    • Presenter 2: Tyler Youngblood | CEO | Azahar Coffee Company
      After a brief stint working in Argentina, Tyler bought a car in Chile. On his way back home to California, he was invited to check out a coffee farm in Colombia with a friend he'd met on the road. The two of them were surprised to learn that despite his unique efforts, the farmer's coffee got sold into a pile at the local coop for a commodity price. They wondered what it would take to buy coffee from farmers at fixed prices, justifying their costs of production. Today, Azahar Coffee buys parchment coffee from some of Colombia's most talented farmers. While they currently mill and export most of it, they hand-sort, roast and brew the rest at their "cafe" in Bogota.
    • Presenter 3: Fabrizio Sencion | Barista | Sublime/Estelar
      TBA
    • Moderator: Marcus Young | Director Business Operations | Sustainable Harvest

      Marcus Young directs Business Operations for Sustainable Harvest Rwanda and manages purchases from E. Africa. He develops innovative business solutions to connect growers, roasters, and others in coffee’s supply chain. He is a USBC head judge and WBC judge and frequent contributor to coffee trade publications. He was the founder and visionary behind Central City Coffee, a social enterprise providing on-the-job training for formerly homeless employees. Marcus is devoted to creating opportunities for personal and economic growth throughout coffee’s supply chain. From trading and sourcing green coffee, roasting, brewing, and training; he calls upon his relationships, creativity, palate, and experience every day. He consults with roasters and retailers to grow their business through continuing coffee education, customer engagement, and coffee-centric events.
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    4/15/16 - The Coffee Variety Conundrum: Does Breeding for Disease Resistance Come at the Expense of Flavor?



    • Location: B407
    • Spanish Translation: Yes
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    • Time(s) on 4/15/16:
      • 9:00AM - 10:15AM 
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    • For the majority of smallholder coffee farmers globally there are few sources of reliable information regarding the qualities of the varieties that are available to them. Explored in the Colombia Sensory Trials in conjunction with the International Center for Tropical Agriculture (CIAT), Kansas State University (KSU), World Coffee Research (WCR) and coffee cuppers and buyers from eight of the world's most influential coffee brands, CRS tried to quantify the varietal tradeoffs for farmers in Colombia: do they go high risk-high reward by planting Caturra (potential for high quality + price, yet susceptible to coffee leaf rust), or do they play it safe and plant Castillo (reputation for lower quality, yet rust resistant and heavily supported by the national federation)? Do we really understand the basis of these tradeoffs? The CST then explored if there was a real sensory basis behind the quality reputations of the varieties. Castillo surprised and showed that it can be as good as Caturra in its own way. What can we learn from the CST and how can we apply it to other situations globally where new varieties are emerging? SL28 vs. Batian vs. Riuru 11? Catuai vs. Marsellesa? Lempira vs. Tipica? Anacafe 14 vs. Bourbon?
    • Presenter 1: Timothy Hill | Coffee Buyer | Counter Culture Coffee
      Timothy Hill is the head buyer and quality manager for Counter Culture Coffee based in Durham North Carolina. He started as a barista before finding his way to Counter Culture over a decade ago in 2004. At Counter Culture Tim started as a member of the production team, and has worn a half dozen hats at the company, including head of the roasting department. Today, Tim oversees all of the quality control and purchasing for the company, and is particularly involved in the quality development of Counter Culture’s coffees from East Africa.
    • Presenter 2: Edgardo Alpizar | SMS Director | ECOM
      Edgardo Alpizar born in San Jose, Costa Rica on 1977. His 4 generations farmers coffee family had great influence in the passion for this crop. He earned a Bsc at EARTH University in 1999, a Crop Protection M. Sc. at Costa Rica University in 2003 and Ph. D. in Phyto-genetic resources at Agro-Montpellier (France) in 2006. From 2007 to 2010 he worked at Doka Estate (Costa Rica) as R&D manager of new coffee varieties. From 2010 to date works in Nicaragua as Regional Director of Sustainable Management Services (SMS) (subsidiary of ECOM Coffee Gruop) which aims to improve the income of coffee farmers in C. America & Mexico through development and distribution of new coffee varieties highly performance in quality, yield and resistance to rust.
    • Presenter 3: Tim Schilling | CEO| World Coffee Research
      Dr. Schilling is the Executive Director of World Coffe e Research (WCR), a non-profit, collaborative research and development program to grow, protect and enhance the supplies of quality coffee while improving the livelihoods of the families who produce it. Dr. Schilling is also a plant breeder and agricultural development specialist with strong market orientation and experience in agribusiness and has worked in agricultural research and development in Africa, Latin America and Central Asia for over 30 years. His leadership as the director of the USAID PEARL and SPREAD projects was crucial to the very successful entry of Rwanda into the American and European specialty coffee markets, and doubled incomes for other 100,000 coffee farmers in the region.
    • Moderator: Kraig Kraft | Regional Technical Advisor, Coffee and Cacao | CRS

      Kraig H. Kraft is the Regional Technical Advisor for Coffee and Cacao in Latin America for Catholic Relief Services. He has worked in Latin America on agricultural development issues for the last 12 years, including supporting COSA in the adaptation of their sustainability metrics for use in the private sector. Kraig is the co-author of a book on climate change and food traditions, Chasing Chiles: Hot Spots Along the Pepper Trail. He holds a M.S. in International Agricultural Development and a Ph.D. in Agroecology from the University of California, Davis, is fluent in English and Spanish, and currently lives in Nicaragua with his young family.
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    4/15/16 - The Language of Coffee Among Millennials Today and How They Think about Sustainability



    • Location: B401
    • Spanish Translation: no
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    • Time(s) on 4/15/16:
      • 9:00AM - 10:15AM 
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    • Coffee-drinking millennials — consumers ages 18 to 34 — represent a vast array of untapped opportunities and have the potential to incorporate coffee as an integral part of their lifelong consumption patterns. These attributes make millennials a highly attractive market, but in order to best reach them, we need to understand how they perceive and talk about coffee. Summarizing findings from recently completed proprietary research, conducted by Datassential for S&D Coffee & Tea, this session examines trends around millennials and their “coffee language.” For example, factors such as the role of baristas and labeling coffee as “hand-crafted” or “made-to-order” speak to quality in their minds, and this knowledge can help inform operators’ decisions.

      Additionally, research on millennials’ understanding of coffee sustainability allows attendees to draw conclusions on how to best communicate these initiatives and the impact of third-party certifications. Also related to sustainability, the session will examine two existing coffee programs and the associations derived for the entire operation from these programs. Through this session, attendees will gain context for a new framework or lens through which to think about the coffee industry and insight into how it might lend itself to updated approaches to sales strategies or marketing communications.
    • Presenter 1: John Buckner | Vice President | S&D Coffee and Tea
      As Vice President of Marketing at S&D Coffee & Tea, the nation's largest custom coffee roaster and supplier of iced tea to the foodservice industry, John Buckner leads the day-to-day marketing operations for the company- serving as a thought leader for beverage strategies, product innovation and business development. In this role, he uses his strategic marketing and business operations skills to generate profitable customer growth by turning insights into action, building their brands, and developing signature beverages.
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    4/15/16 - Multi-Regional Roasting: Avenues to Building (Inter)National Brands



    • Location: B403
    • Spanish Translation: no
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    • Time(s) on 4/15/16:
      • 10:30AM - 11:45AM 
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    • As specialty coffee grows, many roasting companies are expanding quickly, with roasting operations in several different cities both nationally and abroad. This panel will bring together newly expanding companies with roasters experienced in running operations far apart from each other for a discussion about quality, freshness, consistency, and more.
    • Presenter 1: Charlie Habegger | Green Coffee Buyer | Blue Bottle Coffee Co.
      Charlie has been with Blue Bottle for two years, beginning by transforming a small independent roastery into Blue Bottle Los Angeles, complete with organic certification and fully calibrated coffees. He's since been a green buyer for the company and collaborates often in company-wide quality control, as well as menu management from a buyer's standpoint.
    • Presenter 2: Timothy Hill | Coffee Buyer | Counter Culture Coffee
      Timothy Hill is the head buyer and quality manager for Counter Culture Coffee based in Durham North Carolina. He started as a barista before finding his way to Counter Culture over a decade ago in 2004. At Counter Culture Tim started as a member of the production team, and has worn a half dozen hats at the company, including head of the roasting department. Today, Tim oversees all of the quality control and purchasing for the company, and is particularly involved in the quality development of Counter Culture’s coffees from East Africa.
    • Presenter 3: Bob Benck | Green Coffee Buyer | Batdorf and Bronson Coffee Roasters
      TBA
    • Moderator: Marcus Young | Director Business Operations | Sustainable Harvest

      Marcus Young directs Business Operations for Sustainable Harvest Rwanda and manages purchases from E. Africa. He develops innovative business solutions to connect growers, roasters, and others in coffee’s supply chain. He is a USBC head judge and WBC judge and frequent contributor to coffee trade publications. He was the founder and visionary behind Central City Coffee, a social enterprise providing on-the-job training for formerly homeless employees. Marcus is devoted to creating opportunities for personal and economic growth throughout coffee’s supply chain. From trading and sourcing green coffee, roasting, brewing, and training; he calls upon his relationships, creativity, palate, and experience every day. He consults with roasters and retailers to grow their business through continuing coffee education, customer engagement, and coffee-centric events.
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    4/15/16 - Revealing the Indonesian Coffee Character and Uniqueness



    • Location: C101
    • Spanish Translation: no
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    • Time(s) on 4/15/16:
      • 9:00AM - 10:15AM 
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    • Indonesia coffee has a very unique characteristics, in this presentation will be revealed a review of Indonesian coffee from a different perspective and approach by evaluating what really inside the Indonesian coffee bean through its form and compound, and how it’s affecting the taste and characteristics of the coffee.
    • Presenter 1: Resianri Triane | CQI Assistant Instructor and Q grader | Caswell Coffee
      Resi is a CQI Assistant Instructor, Q grader and Serve as Education and Training Manager for Caswells Coffee. She is been involved for training for professional and farmers training at the origins.
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    4/15/16 - Water in the Coffeelands: How Coffee Can Make Water Cleaner and Landscapes Greener



    • Location: B405
    • Spanish Translation: no
    •  
    • Time(s) on 4/15/16:
      • 9:00AM - 10:15AM 
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    • This panel discussion will explore the relationship between coffee production and milling on one hand and water and soil resources in coffee-growing countries on the other and identify the kinds of practices on the farm and in the marketplace that can help the coffee industry optimize its contributions to efforts to solve the global water crisis. The panel will include four perspectives on these issues: 1) Production: what do water-smart agricultural practices look like in the coffee sector? 2) Milling: what are the best and most cost-effective strategies for reducing water use and improving wastewater treatment without compromising cup quality? 3) Policy: what difference does coffee make to environmental conservation and what difference can policy make for aligning incentives with practices that mitigate climate change and help growers adapt to changing conditions? 4) Industry: what role to incentives play in water resource management practices on the farm and at the mill, and how can industry actors who compete in the marketplace collaborate at origin on an issue they have a shared interest in addressing effectively?

      The panel will start by framing the issues: what does coffee have to do with the global water crisis, anyway, how important is coffee in determining the quality and availability and quality of water and how many people are directly affected by what coffee farms do vis-a-vis water resources? It will then explore each of the perspectives above in detail to highlight best practices in the field, in the policy arena and in the marketplace and to identify shared interests that can be the basis of sustained cross-sector collaboration on issues related to water at origin.
    • Presenter 1: Tracy Ging | VP of Sustainability | S&D Coffee and Tea
      Tracy Ging is Vice President of Sustainability and Strategic Initiatives for S&D Coffee and Tea, Inc. Her responsibilities are to weave sustainability considerations into core business strategies, building supply chain performance, addressing complex issues related to smallholder agriculture systems, and working with customers to effectively respond to shifting consumer and external expectations for corporate responsibility. She currently serves as Vice Chair of World Coffee Research and is a steering committee member of Tea2030, a multi-stakeholder project devising innovative solutions to challenges facing the tea sector.
    • Presenter 2: Michelle Deugd | Director Agriculture, Design and Innovation Group | Rainforest Alliance
      As Director of Agriculture, of the Design and Innovation group, Michelle provides strategic direction for the work in Sustainable Agriculture to deliver the Rainforest Alliance mission. She holds a M.Sc. in Tropical Agriculture, graduated at Wageningen University, with 20 years of experience in Sustainable Agriculture in Latin America, Africa and Asia. During the eight years she has worked with Rainforest Alliance she has also led the development of the sustainable yield concept and modules for coffee and cocoa and managed a coffee projects in Latin America, Asia and Africa. Michelle is member of the technical committee of the 4C Association
    • Presenter 3: Herman Rosa | Consultant | Former Minister of the Environment, El Salvador
      Herman Rosa Chávez is a former Minister of the Environment and Natural Resources (MARN) for the Government of El Salvador. A scientist by training, Minister Rosa is also former director of the non-profit organization PRISMA, the Salvadoran Research Program on Environmental and Development. His period of MARN was characterized by strong leadership on issues related to climate change adaptation, the rehabilitation of degraded watersheds, and improvements in the efficiency of rain-fed agriculture. Minister Rosa Chávez holds undergraduate degrees in Electrical and Electronic Engineering from Heriot-Watt University in Edinburgh and Economics at the Universidad Centroamericana José Simeón Cañas in San Salvador, as well as a Master’s in Economic Policy with a focus on International Relations from National University of Costa Rica.
    • Moderator: Kim Elena Ionescu | Director of Sustainability | SCAA

      As the first Director of Sustainability for the SCAA, Kim Elena Ionescu works on behalf of the organization's members to ensure the viability of specialty coffee. Her responsibilities reflect the diversity of the community - ranging from encouraging small roasters to track their energy use to coordinating investment in climate smart agriculture practices with national coffee associations - but regardless of the scale of the initiative, measurement and common language around sustainability are critical to building something meaningful and lasting.