Warning: preg_match(): Unknown modifier '2' in /home/httpd/scaaevent.org/index.php on line 125 Warning: preg_match(): Unknown modifier 'T' in /home/httpd/scaaevent.org/index.php on line 125 The SCAA Event | Skill Building Workshops and Lectures


Taking place at the LECTURES CAMPUS located at The Conference Center (TCC) across from the Washington State Convention Center (WSCC).

  • All Friday Saturday Sunday
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    4/10/15 - Discovering Specialty Robusta: A Global View Of The Ongoing Quality Movement With The Infamous Coffee Species



    • Location: TCC Room 101
    • Spanish Translation: no
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    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
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    • There has been a recent quality push in the robusta world, led by quality-driven coffee growers and the launch of the R Certification to recognize fine robusta coffee. Robusta?in particular the relatively mild Brazil-grown type known as Conilon?is edging further into the specialty coffee discussion, and this panel will gather roasters, growers, and others from the supply chain to discuss the state of "fine robusta" and Conilon.
    • Presenter 1: Henry Ngabirano
      Uganda Coffee Development Authority
    • Presenter 2: Nishant Gurjer
      Kaapi Royale & Sethuraman Estate
    • Presenter 3: David Griswold
      Sustainable Harvest Coffee Importers
    • Presenter 4: Craig Dickson
      Veneziano Coffee Roasters
    • Presenter 5: Arthur Fiorott
      Safra Agronegócio
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    4/10/15 - How To Mitigate Coffee Price Volatility: A Case Study



    • Location: TCC- Room 204
    • Spanish Translation: no
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    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
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    • Coffee prices are constantly in flux, but why is there so much volatility? In short, the interaction between buyers and sellers and their expectations, form the basis of price discovery in the global Coffee market. This discussion will lay emphasis on the elevated levels of coffee price volatility, and the fundamental as well as external factors that influence the price of our beloved beverage. The case study will also highlight concepts and financial tools that can be implemented to mitigate the risk of "not knowing" when to buy or sell.
    • Presenter 1: Julio Sera
      INTL FC Stone, LLC.
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    4/10/15 - Sustainability In Practice: How Sustainability Professionals In Specialty Turn Good Ideas Into Better Business Practices



    • Location: TCC- Room 303
    • Spanish Translation: no
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    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
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    • This panel discussion will feature insights from 3-5 leading sustainability thinkers and practitioners in specialty coffee about the ways that all the good ideas out there for making the coffee trade more sustainable get identified, developed, tested, refined and ultimately adopted as better business practices.

      The panel will start with a general discussion of sustainability itself? How do each of the participating companies define it and what are the common elements of that definition??and move into the specifics of how specialty leaders innovate to make the trade more sustainable.

      The panel will further explore specific initiatives undertaken by each of the companies represented and will address the environmental, social and economic impacts of their business models, as well as innovations around supply chain and price transparency, the role certifications play as part of a broader sustainability commitment in each company, and company-specific sourcing codes. As part of this discussion, the panel will focus on the locus of sustainability investment in each company and the degree to which investments to improve social, economic and environmental impacts through the supply chain are part of the companies' respective business models and cost structures, or whether they represent "one-off" philanthropic donations.
    • Presenter 1: Kim Elena Ionescu
      Counter Culture Coffee
    • Presenter 2: Tracy Ging
      S&D Coffee and Tea
    • Presenter 3: Michael Sheridan
      Catholic Relief Services
    • Presenter 4: Kelly Goodejohn
      Starbucks Coffee
    • Presenter 5: Sarah Beaubien
      Farmer Brothers Co.
    • Presenter 6: Shauna Alexander Mohr
      Volcafe
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    4/10/15 - The Art And Science Of Roasting



    • Location: TCC- Room 304
    • Spanish Translation: Yes
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    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
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    • This presentation is about the art and science of roasting with special emphasis on roast process parameters, cup quality, sensory results, profile roasting and the heat transfer within the roaster to the coffee. We will also focus on how various roaster designs integrate heat transfer concepts to achieve the desired roast results.
    • Presenter 1: Karl Schmidt
      Probat Inc.
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    4/10/15 - The Science Behind A Cup Of Coffee



    • Location: TCC- Room 301
    • Spanish Translation: no
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    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
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    • This lecture will present an overview of technolgies and procedures used in coffee processing, drying and storage. Specifically the following will be discussed: a summary of recent studies on coffee quality including interaction between genotype, environment and processing; drying parameters related to coffee quality and techniques for prolonging the shelf-life of specialty coffee.
    • Presenter 1: Flavio Borem
      Federal University of Lavras
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    4/10/15 - The Situation Of Farmworkers In Coffee - Challenges And Opportunities For The Specialty Coffee Industry



    • Location: TCC- Room 305
    • Spanish Translation: Yes
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    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
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    • Farmworkers perform most of the manual labor done on medium-sized and large coffee farms around the world. During harvest, they pick most of the world's coffee (including working in many smallholder farms), meaning they play an important role in ensuring coffee quality. Yet farmworkers are arguably the most vulnerable actors in the coffee chain, and we understand relatively little about the unique challenges they face. Unlike smallholder farmers, who own their own land and are the focus of many sustainability initiative, farmworkers do not own their own land and are not traditionally included in many industry sustainability efforts. Better understanding of farmworker issues and more effective engagement in sustainability initiatives could lead to empowerment of vulnerable stakeholders in the specialty coffee chain and create value for the industry by increasing coffee quality and making supply more sustainable.

      This panel builds on the 2014 panel on farmwokers' issues presented at the SCAA expo. The panel will center on the most common challenges facing coffee farmworkers and potential opportunities for more sustainable supply chains that include the needs of the millions of coffee pickers and other farmworkers in coffee.
    • Presenter 1: Erik Nicholson
      United Farm Workers
    • Presenter 2: Miguel Zamora
      UTZ Certified
    • Presenter 3: Wilbert Flinterman
      Fairtrade International
    • Presenter 4: Marlene Gonzalez
      La Revancha Farm
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    4/10/15 - Unveiling Ethiopian Coffee



    • Location: TCC- Room 302
    • Spanish Translation: Yes
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    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
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    • Government officials and major coffee leaders will update audience on new initiatives & major developments in Ethiopian Coffee sector. Sub-topics include, Ethiopian Government coffee development strategy, new efforts from the Ethiopia Commodity Exchange (ECX) and investment opportunities in coffee sector. Learn more about Ethiopian coffee industry in this interactive panel of institution leaders.
    • Presenter 1: Solomon Edossa
      ACDI/VOCA Contractor (Former Ethiopia Commodity Exchange CIO)
    • Presenter 2: Jemal Ahmed Abdu
      Horizon Plantations PLC
    • Presenter 3: Abdullah Bagersh
      S.A. BAGERSH plc, Ethiopia
    • Presenter 4: Assefa Mulugeta
      Federal Ministry of Trade- Ethiopia
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    4/10/15 - Coffee Quality- What Is It And How Do We Measure It



    • Location: TCC Room 305
    • Spanish Translation: Yes
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    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
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    • Coffee cup quality is the arguably the most important aspect of coffee to pay attention to. This lecture will explore how we can approach quality, both subjectively and objectively, and how the coffee industry makes use of these approaches. The process of cupping will be explored to elucidate various rituals and practices that help make it the standard tool for coffee quality assessment.
    • Presenter 1: Shawn Steiman, PhD
      Daylight Mind Coffee Company
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    4/10/15 - Don't Be Left Out In the Cold- A Primer on Cold Brew and Food Safety Regulations



    • Location: TCC- Room 101
    • Spanish Translation: no
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    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
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    • The popularity of cold brew coffee has led many coffee roasters and cafes to package their product. We will discuss food safety regulations with respect to brewing, packaging and distribution. We will also discuss product labeling and shelf life.
    • Presenter 1: Allen Leibowitz
      Espresso Lab
    • Presenter 2: Lorenzo Perkins
      Cuvee Coffee
    • Presenter 3: Panel of cold brew producers
      TBA
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    4/10/15 - Effective Strategies For New Green Coffee Buyers



    • Location: TCC- Room 301
    • Spanish Translation: no
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    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
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    • In this presentation, two former roasters turned green coffee traders will discuss key strategies and behaviors that are common to effective and successful coffee buyers. This lecture is geared towards people who are new to coffee buying or those who wish to explore new strategies to help in their current position.
    • Presenter 1: Rob Stephen
      Olam Specialty Coffee
    • Presenter 2: Mark Inman
      Olam Specialty Coffee
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    4/10/15 - Evolving the Model: Cafe Concepts from Forward Thinking Retailers, Part 2



    • Location: TCC- Room 303
    • Spanish Translation: no
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    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
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    • In a world where new cafes open every day, and the popularity of specialty coffee grows, it's becoming harder and harder to differentiate your business, product, and experience. This session is meant to give ideas, and inspiration, to café owners who are struggling to think outside of the box and to celebrate the idea of moving away from the typical café model and explore what else might be out there. In 2014, we began this discussion amongst some of the top creative coffee retailers in the United States. Join us again in 2015, where our discussion will focus on coffee bar service styles and execution, targeting specific audiences, and how coffee retail will continue to evolve.
    • Presenter 1: Stephen Morrissey
      Intelligentsia Coffee
    • Presenter 2: Chelsey Walker-Watson
      Slate Coffee Roasters
    • Presenter 3: Ryan Willbur
      La Marzocco
    • Presenter 4: Michael Phillips
      Blue Bottle Coffee Roasters
    • Presenter 5: Samuel Lewontin
      Everyman Espresso
    • Presenter 6: Charles Babinski
      G&B Coffee and Go Get Em Tiger
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    4/10/15 - Measuring Sustainability



    • Location: TCC- Room 202
    • Spanish Translation: no
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    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
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    • Sustainability is becoming more and more an expectation of doing business, so it's important that SCAA members are well versed in how to build sustainable organizations. There are many available tools and paths you can use to grow your sustainability footprint within your organization - but which ones are right for you? In this session, you'll hear from companies and organizations presenting a variety of models you can take and adapt to your journey of developing an environmental and social baseline. This lecture is tailored to address best practices for roasters."
    • Presenter 1: Karen Cebreros
      Track What Counts
    • Presenter 2: Michael Boyd
      Boyd Coffee Company
    • Presenter 3: Mark Stell
      Porland Roasting
    • Presenter 4: James Barsimantov
      SupplyShift
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    4/10/15 - Understanding Payments For Environmental Services (Pes) As Value Creators And Brand Differentiators.



    • Location: TCC- Room 302
    • Spanish Translation: Yes
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    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
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    • This presentation discusses the practical possibilities of estimating the value of Payment for Environmental Services in order to generate additional income for the farmers and their communities; as well as to create value for the coffee produced by these farmers and traded by their organisations. It will showcase practical examples on how PES supports specialty coffee brands to differentiate from their competitors.

      Nowadays, our ecosystems are only validated on the visible and direct, demand driven benefits that they deliver to society. The term PES stands for the true financial validation and rewarding of our ecosystems that are crucial for our survival. The objective of PES is to validate and monetize ecological processes and services that do not seem beneficial in the short term but are important to secure the crucial services for the long term. One current example of a PES is the carbon market.

      However, besides being carbon sinks, ecosystems provide other services. PES aims to validate (and monetize) all services ecosystems provide and are needed to secure these services in the long term. These can be the costs for securing water purification, biodiversity, climate regulation, soil fertility, etc. At present, PES is still in its conceptual phase.
    • Presenter 1: Angel Mario Martinez Garcia
      Progreso
    • Presenter 2: John Steel
      Cafedirect
    • Presenter 3: Kamau Kuria
      CMS
    • Presenter 4: Edmond Muller
      ProClimate
    • Presenter 5: Bambi Semroc
      Conservation International
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    4/10/15 - What Difference Does Variety Make? Perspectives from the Colombia Sensory Trial



    • Location: TCC Room 304
    • Spanish Translation: Yes
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    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
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    • Across the world, coffee growers affected by climate change, coffee leaf rust and other production threats are turning with increasing frequency to hybrid cultivars that promise higher yields and stronger resistance to disease and drought. In Colombia, recent estimates suggest that more than 60 percent of the country's coffeelands are planted with Castillo, a new variety released by the research institute Cenicafé in 2005.

      Cenicafé has published research showing Castillo to have comparable cup profile to many of Colombia's traditional coffee varieties, but leading voices in the U.S. specialty coffee industry have continued to question the potential for cup quality of Castillo and other hybrid varieties.

      The Colombia Sensory Trial is a partnership between Catholic Relief Services and World Coffee Research that enlists sensory leaders in specialty coffee to evaluate samples of Castillo and samples of the traditional Caturra variety collected from farms growing both cultivars. By taking samples of both varieties from the same farms, the trial effectively controls for variability in agroecology, husbandry, harvest practices and post-harvest processing, isolating the impacts of genetics on cup quality. The results of the trial will inform decision-making among growers at the farm level, policymakers in Colombia and coffee buyers in the U.S. specialty coffee industry.

      Participants in this discussion will share their perspectives on the process, initial results and the implications for growers, coffee policy and industry.

    • Presenter 1: Michael Sheridan
      Catholic Relief Services
    • Presenter 2: Timothy Schilling
      World Coffee Research
    • Presenter 3: Mark Lundy
      International Center for Tropical Agriculture, CIAT
    • Presenter 4: Luis Samper
      Colombian Coffee Growers Federation
    • Presenter 5: Geoff Watts
      Intelligentsia Coffee
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    4/10/15 - The Power of Story: How Roasters Can Use Storytelling to Connect Their Customers to Origin



    • Location: TCC- Room 202
    • Spanish Translation: no
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    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
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    • Forward-thinking companies in coffee and beyond have repositioned their marketing-and-communications teams to embrace the concept of storytelling as a key communications strategy. In the coffee world, these 'Story Teams' aim to communicate detailed information about coffees in an accessible manner?or story form?to help the message resonate with a greater audience. This panel will discuss consumers' current perception of where coffee comes from and their interest level to learn more. Three roasters and a coffee importer will draw from their experiences to discuss how they use origin stories in their marketing efforts.
    • Presenter 1: Alfonso Carmona
      Sustainable Harvest
    • Presenter 2: Darrin Daniel
      Allegro Coffee Company
    • Presenter 3: Stephen E. Vick
      Blue Bottle Coffee
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    4/10/15 - The Successful Coffee House: 22 Strategies To Build A Relevant and Profitable Business



    • Location: TCC- Room 204
    • Spanish Translation: no
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    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
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    • Based on field research from Los Angeles to Manhattan, this seminar calls out the best practices as well as menu and design trends that are driving success in the rapidly evolving retail specialty coffee business today.
    • Presenter 1: Lon LaFlamme
      Dillanos Coffee Roasters
    • Presenter 2: Ali Ghambari
      Cherry Street Coffee House, LLC