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
  • Friday
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    4/15/16 - Portrait Country Presentation



    • Location: C101
    • Spanish Translation: no
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    • Time(s) on 4/15/16:
      • 9:00AM - 10:15AM 
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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 - Water in the Coffeelands: How Coffee Can Make Water Cleaner and Landscapes Greener



    • Location: B405
    • Spanish Translation: no
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    • 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 Chavez | 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.
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      TBA
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      TBA
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      TBA
    • 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.
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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.
  •  

    4/15/16 - The Language of Coffee Among Millennials Today and How They Think about Sustainability



    • Location: B401
    • Spanish Translation: no
    •  
    • Time(s) on 4/15/16:
      • 9:00AM - 10:15AM 
    •  
    • 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.
  •  

    4/15/16 - Multi-Regional Roasting: Avenues to Building (Inter)National Brands



    • Location: B403
    • Spanish Translation: no
    •  
    • Time(s) on 4/15/16:
      • 10:30AM - 11:45AM 
    •  
    • 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.
  • Saturday
  •  

    4/16/16 - The Roasted Chemicals' Gang: the Good, the Bad and the Ugly



    • Location: 404
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 10:30AM - 11:45AM 
    •  
    • Thermal input to green coffee beans creates a number of compounds not present in the raw commodity. While most of them are relevant just to the sensory sphere, and contribute to the beverage's appeal, some other ones show effects on human physiology that can be grouped either under a favorable or a critical light. Discussion on the need for accurate roasting control will be provided.
    • Presenter 1: Marino Petracco | Senior Research Scientist | illycaff_
      Marino Petracco, a chemical engineer, has been a scientific researcher at illy for over 20 years. He is president of the European committee for the studies on the physiological effects of coffee. Marino is also one of the authors of the only book dedicated to the chemistry of espresso coffee.
  •  

    4/16/16 - Portrait Country Presentation



    • Location: C101
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 1:30PM - 2:45PM 
    •  
  •  

    4/16/16 - FSMA (Food Safety Modernization Act) Compliance - What Do You Need To Do?



    • Location: B403
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 9:00AM - 10:15AM 
    •  
    • Compliance to the FDA Food Safety Modernization Act (FSMA) has presented challenges for industry, the public, and the FDA since it passed on January 4, 2011. With much being spent on further rulemaking and comments, many companies and industry segments are just now assessing and planning on how to meet the pending requirements to be published at the end of August 2015. An effective FSMA assessment and plan is essential for building a scalable program that can respond to the changing enforcement expectations.
    • Presenter 1: Mike Ebert | Founder | Firedancer Coffee Consultants
      Mike Ebert is founder of Firedancer Coffee Consultants, dedicated to helping clients create a personalized strategy to ensure long-term success. He works primarily with roasters, producers and retailers, drawing from his extensive experience in all facets of the specialty coffee supply chain to guide clients in reaching their potential.
  •  

    4/16/16 - The Chemistry of Cold Brew



    • Location: B405
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 9:00AM - 10:15AM 
    •  
    • This presentation will discuss the chemistry behind cold brew, extraction mechanics, and overall flavor chemistry as a finished product. A comparison between traditional and cold brewed coffee will be discussed, as well as its relation to beverage stability. Additionally, a discussion on the future growth of cold brew and consumer demographics will be explored as this emerging beverage rapidly enters the specialty coffee market.
    • Presenter 1: Joseph Rivera | Coffee Scientist | coffeechemistry.com
      Joseph served as the Research & Development Scientist for the Coffee Quality Institute and holds a degree in Food Chemistry. From 1999 to 2009 Joseph served as the Director of Science & Technology for the Specialty Coffee Association of America (SCAA) where he served as the industry's coffee scientist and Subject Matter Expert. After a decade with SCAA, Joseph left to launch an independent technical consulting firm where he’s worked with product engineers, patented brewing technologies, single serve innovations, and emerging cold brew technology for startups.
    • Presenter 2: Tracy Allen | Founder & CEO | Brewed Behavior
      Allen began with Procter and Gamble taking on the role of Beverage Specialist. Which eventually led him to co-own Zoka Coffee Roaster & Tea Co. As one of the original members of the U.S. Barista Championship Committee and the first chair of the Rules and Regulations committee for the World Barista Championship, and served as a judge and judges' trainer for the USBC and WBC. He is also a Supertaster, Q Instructor and Certified Cupper. Most recently Allen was recognized as the sixth-ever SCAA member to receive the Mose L. Drachman Award for Outstanding Sales & Service.The culmination of the latter has now led Tracy to where he is today. Both the founder and CEO of Brewed Behavior and SCAA President.
  •  

    4/16/16 - The Science Behind the New SCAA Flavor Wheel



    • Location: B402
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 9:00AM - 10:15AM 
    •  
    • The new SCAA flavor wheel represents a new era for the specialty coffee industry. What makes it entirely unique is that the flavor wheel’s useful and beautiful design is backed by solid research and science. Come to this talk if you are interested in flavor, coffee evaluation, quality, sensory science, quality control, product development, SCAA standards, and everything in-between! We will explain the thorough scientific process which led to the creation of a new tool that can be trusted for decades to come. The first half of the talk will focus on the development of World Coffee Research flavor lexicon. This portion of the lecture will be led by Hanna Neuschwander, Communications Director for WCR. The second half of the lecture will describe the SCAA research study conducted by UC Davis to determine the order, placement, and relationship of the flavor attributes around the wheel. This portion of the lecture will be led by Emma Sage, the SCAA Science Manager. For this work, the SCAA designed a research project with the world-famous Guinard lab at Davis to understand how professional tasters and coffee industry alike will apply the lexicon. Join us for this lecture if you are interested in utilizing the new flavor wheel to its greatest potential, lean about WCR, sensory descriptive science, and SCAA standards. Comprehending the potential of this new tool will be critical move for the specialty coffee industry and we hope to jump-start that process during this lecture.
    • Presenter 1: Emma Sage | Science Manager | Specialty Coffee Association of America
      Emma Sage is the Science Manager at the Specialty Coffee Association of America. Since taking this position, she has investigated a variety of scientific topics relevant to the specialty coffee industry by way of original research projects, content for skill building workshops, special reports, and regular contributions to the SCAA Chronicle Magazine. She also serves as the World Coffee Research Industry Liaison, where she observes the WCR Technical Advisory Committee. She holds a M.S. in Botany from the University of Wyoming and B.A. in Ecology. Her experience in a variety of laboratory and field research projects in botany, ecology, enology, and climate change science has given her a solid foundation to apply to coffee. She has always been committed to science education and is dedicated to acting as an effective resource for the specialty coffee industry.
    • Presenter 2: Hanna Neuschwander | Communications Director | World Coffee Research
      Hanna Neuschwander is Communications Director for World Coffee Research. She has been communicating about coffee and science since 2004, and her writing about coffee and food has appeared in publications including Travel + Leisure, The Art of Eating, Portland Monthly, Roast Magazine, among others. She is the author of Left Coast Roast, a guidebook to artisan and influential coffee roasters on the west coast. She has presented about the history, sustainability, and economics of coffee at everywhere from Boston to Panama City. Her career has also included stints reporting on the latest in cancer research, producing travel guides and books about wicca and professional wrestling, writing white papers on the economics of chronic disease, and editing muckraking weekly journalism. She is based in Portland, Oregon.
  •  

    4/16/16 - Effective Strategies for Coffee Buyers



    • Location: B402
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 10:30AM - 11:45AM 
    •  
    • Two former coffee roasters/business owners cum coffee trader guide coffee buyers through basic coffee trading terms, describe common buying mistakes and impart strategies to create a winning coffee buying plan.
    • Presenter 1: Mark Inman | Green Coffee Trader | Olam Specialty Coffee
      For over twenty years, Mark has been a leading voice in the specialty coffee industry for issues concerning sustainable agriculture, environmental stewardship, green entrepreneurship and social justice. Before joining Olam Coffee, Mark was the former owner of Taylor Maid Farms, a 100% Organic Specialty Roaster in Northern California In 2008, Mark served as President of the Specialty Coffee Association of America, From 2010, Mark served as President of World Coffee Events, which manages 7 international coffee competitions including the World Barista Championship (WBC). In 2014 Mark Served as the Chair of the Roasters Guild Executive Council. He currently serves on the board of the International Women's Coffee Alliance (IWCA).
    • Presenter 2: Rob Stephen | Green Coffee Buyer | Olam Specialty Coffee
      Rob Stephen is a Coffee Trader and International Business Development Manager for Olam Specialty Coffee in Providence, RI. He is an SCAA Past President, certified Q Grader, Q Grader Instructor for CQI, and represents the USA at the ISO council on international coffee standards (TC34:SC15).
  •  

    4/16/16 - Financing Renovation: A Collaborative Approach to Farmer Resilience



    • Location: B407
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/16/16:
      • 10:30AM - 11:45AM 
    •  
    • The roya outbreak in Latin America underscores the fragility of smallholder livelihoods largely dependent on a single cash crop. The rapid spread and devastation of roya in 2013 highlight both the longstanding vulnerability of smallholder farmers, many of whom have lost their crops to the disease, as well as the increasing challenges posed by historic under-investment in agriculture (manifested by aging trees and inadequate farming techniques) and climate change. In 2013, USAID, InterAmerican Development Bank, Skoll Foundation and Root Capital entered into a partnership with industry leaders, including Cooperative Coffees, Equal Exchange, Keurig Green Mountain, and Starbucks to help smallholder coffee farmers overcome the disease and build more resilient livelihoods. The collaboration birthed the Coffee Farmer Resilience Initiative, a holistic approach to farm renovation that integrates commercial viability, "climate-smart" agricultural practices for adaptation and mitigation to climate change, food security, income diversification, and gender inclusion. The Coffee Farmer Resilience Initiative is an attempt to create, at a modest but meaningful level, a blueprint for a multi-pronged and multi-stakeholder response to the roya crisis that can be replicated and scaled with other financial institutions, technical assistance providers, and public and private sector actors.
    • Presenter 1: Pablo Ramirez | Ethical Sourcing Manager | Starbucks
      Born in Colombia, B.S. in Animal Science from University of LaSalle in Bogota. Upon graduation, he worked for international NGOs in coffee implementing sustainability programs in Central and South America. Pablo earned a MBA from the University of Illinois in Chicago in 2001 and Masters in Agribusiness at Texas A&M in 2005. In 2007, he moved to Seattle to work for Starbucks as a Senior Financial Analyst for the international markets. He started the Ethical Sourcing Manager position early in 2009, to manage the Cocoa, Tea and Food & Beverage ingredients, ethical sourcing programs and the Global Farmer Fund program. Our current portfolio is US$21.3M allocated in multiple vehicles that target short, medium and long term finance. The goal for 2020 is to reach the US$50M mark.
    • Presenter 2: Mark Sieffert | Alliance Development Specialist | USAID
      Mark Sieffert works for USAID's Bureau for Food Security where, as one of USAID's two "coffee guys", he works to build public-private partnerships that address threats to coffee growing communities in Latin America and Africa. He co-led USAID's response to the recent coffee rust outbreak, focusing particularly on expanding access to finance and promoting collaborative research initiatives. His other work has focused on increasing farmer productivity in East Africa and stimulating private sector investment in climate smart agriculture. He has an M.S. in agroecology from the University of Wisconsin-Madison. He lives in Washington, DC with his wife and daughter and is an overly enthusiastic participant in produce auctions in southern Maryland.
    • Presenter 3: 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.
  •  

    4/16/16 - Molding Your Staff Into All Star Baristas



    • Location: B403
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 10:30AM - 11:45AM 
    •  
    • Consistency is one of the most important factors attributing to the success of a specialty coffee establishment. With so many training techniques available to business owners and managers, it is imperative that you develop and implement a consistent training program with your entire staff. This presentation will walk you through a step-by-step process on how to put that program together, including the basic espresso training, necessary barista testing and optional advanced training techniques. It will also cover the best ways to enforce consistency in proper preparation of espresso-based drinks.
    • Presenter 1: Anna Gutierrez | National Sales Consultant | Barista 22
      Anna started in coffee as a barista in 1997. In 2002, she joined Dillanos Coffee Roasters for nine years before transitioning to Gourmet Source. She now manages the BARISTA 22 product line of syrups, sauces and powders. Having extensive experience working with distributors and national coffee chains, she's an expert in product selection, marketing/branding, training and beverage development. Anna has authored multiple coffee publication articles, serves on SCAA's Lectures Committee, has presented at SCAA since 2009 and Coffee Fest since 2005. She's a competition judge, Level 1 Certified, BGA member and was also co-featured on Barista Magazine's April, 2012 cover.
  •  

    4/16/16 - The Art & Science of Roasting



    • Location: B405
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 10:30AM - 11:45AM 
    •  
    • 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 | President | Probat Inc.
      As President of Probat Inc. Karl Schmidt is responsible for the companies activities in the North American market; this includes Coffee, Cocoa processing and particle size reduction equipment. Prior to joining Probat, he was Vice President at a major multi-national company in the dairy industry. Previously, he was involved with other major international companies within the European food processing industry.
  •  

    4/16/16 - The Resilience of Coffee Dependent Communities: Challenge or Opportunity for Sustainability?



    • Location: 408
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/16/16:
      • 10:30AM - 11:45AM 
    •  
    • As the impacts of climate change and variability continue to emerge, the need to better understand, respond and prepare for change and uncertainty is becoming crucial, particularly for coffee dependent communities. A growing body of research on the impacts of climate change in the coffee sector suggests that producers face challenges that affect not only the productivity and quality of their crops, but that can affect the future viability of their livelihood. Broadly understood as the capacity to cope with, adapt, and potentially transform in the face of shocks and stressors, the notion of "resilience" is gaining increasing momentum. But is resilience a "passing fad", or a relevant approach to strengthen the sustainability of coffee livelihoods? This session seeks to explore the meaning and implications of resilience for coffee dependent communities. Panelists will share key lessons emerging from resilience initiatives implemented in Central America and Africa, will discuss the contribution of resilience to the ongoing dialogue about sustainability in the coffee sector, and will address the main challenges and opportunities associated to resilience for coffee dependent communities.
    • Presenter 1: Ernesto Mendez | Associate Professor of Agroecology | University of Vermont
      V. Ernesto Mendez is Associate Professor of Agroecology at the University of Vermont's Environmental Program and Department of Plant and Soil Science, where he leads the Agroecology and Rural Livelihoods Group (ARLG). He works with smallholder coffee cooperatives in Mesoamerica and a variety of growers in Vermont. His research and teaching uses agroecology as a transdisciplinary, participatory and action-oriented approach focusing on the interactions between agriculture, farmer livelihoods and environmental conservation.
    • Presenter 2: Mark Lundy | Senior Researcher | International Center for Tropical Agriculture, CIAT
      Mark Lundy is a Senior Scientist at the International Center for Tropical Agriculture, CIAT, in Cali, Colombia. His work focuses on the role of markets in reducing rural poverty and increasing resilience. Past research topics included learning networks to increase NGO and farmer capacities for enterprise development, the role of public and donor agencies in supporting better market linkages and how to establish inclusive trade between buyers and smallholder farmers. Emerging areas of work include sustainable food systems and climate resilient value chains. Mark is lead author of a series of guides on participatory rural enterprise development, the LINK method on inclusive business models and an active participant in multi-stakeholder forums focused on sustainability and smallholder inclusion in Latin America and Africa.
    • Presenter 3: Jennifer Wiegel | Regional Representative for Central America and Haiti | Lutheran World Relief
      Dr. Wiegel has a PhD in Sociology and a Masters in Rural Sociology from the University of Wisconsin-Madison. As Regional Representative for Central America and Haiti with Lutheran World Relief she oversees work in four countries in coffee and cocoa value chains and food security, in collaboration with local, national and regional organizations and with funding from US government agencies, the Swiss Development Cooperation, and the IADB. Dr. Wiegel has worked with small farmers in Central America since 1996 including 7 years with CATIE as participatory methods specialist for research and extension in coffee, bananas, vegetables and staple grains, and three years researching the growth of supermarkets in Central America and its impact on small farmers and value chains for beans and vegetables.
    • Moderator: Rick Peyser | Senior Relationship Manager, Coffee & Cocoa | Lutheran World Relief

      Rick Peyser is Sr. Relationship Manager, Coffee & Cocoa for Lutheran World Relief, a non-profit organization that works with local partners to provide lasting solutions to poverty, injustice, and human suffering. Prior to his current role, he led Keurig Green Mountain's Supply Chain Community Outreach efforts, where he worked for close to 27 years. Rick served as President of the SCAA, as a member of the Fair Trade Labeling Organizations International (FLO) Board of Directors, and currently serves on the Boards of Directors of Food4Farmers, Root Capital, The Coffee Trust, and Pueblo a Pueblo. Rick co-authored Brewing Change: Behind the Bean at Green Mountain Coffee Roasters (2012), was instrumental in producing the video "After the Harvest", and in convening the Coalition for Coffee Communities.
  •  

    4/16/16 - A Blueprint for Gender Equality in the Coffeelands



    • Location: B407
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/16/16:
      • 9:00AM - 10:15AM 
    •  
    • Equality is a core value of our industry, but gender inequality exists within it. Research shows a significant disparity between male and female coffee producers in the developing world. Based on the recently published Sustainability Council paper, its recommendations, and related case examples, this panel explores the opportunity for the industry to minimize the gender gap in agriculture to the benefit of specialty coffee supply and suppliers.
    • Presenter 1: Teddy Ithungu | Gender Action Learning System (GALS) Trainer of Trainers | Bukonzo Joint Cooperative Union
      Teddy Ithungu is a trainer of trainers in Gender Action Learning System (GALS), at Bukonzo Joint Cooperative Union in western Uganda. Teddy's work at Bukonzo Joint promotes and is continuing to develop the Gender Action Learning System (GALS), one of the leading methodologies of work in gender justice today. She has worked on gender initiatives with Twin, Oxfam Novib, NUCAFE, Hivos and other Ugandan national and international organizations. Teddy has participated in international speaking engagements and lead gender trainings in Tanzania, Kenya and Zambia. Teddy was previously the micro-station manager for Musasa Lower Cooperative and is a lifelong coffee farmer.
    • Presenter 2: Pascasie Nyirandege | Gender Specialist | TWIN
      She holds a Master Degree in Soil Science. Since 1998, she worked with different Institutions. Her career route, led her to work with coffee producers. There she became involved in gender justice. She is passionate for the invisible force in coffee production: WOMEN. Today she is with TWIN and continues serving the cause of gender justice at grass root by promoting Gender Action Learning systems (GALS) in communities of producers. Her expertise is with coffee producers in Rwanda, DRC, and Burundi. She understands what specialty coffee importers and roasters are looking for: good quality goods produced in environmental friendly way, and by individuals who share benefits. She strongly has faith in the coffee industry to change the fate of women in coffee.
    • Presenter 3: Asya Troychansky | Senior Impact Officer | Root Capital
      Asya Troychansky oversees strategic development and dissemination of Root Capital's Women in Agriculture Initiative to promote women's economic empowerment among Root Capital clients. She also leads Root Capital's impact program, designing and overseeing implementation of studies of Root Capital's impact on clients and farmer households. Asya supervises a cross-country team that implements these studies in Latin America and Africa, as well as managing social due diligence. Previously, Asya worked in Mexico with Innovations for Poverty Action, managing an evaluation of a microfinance product for female entrepreneurs. Asya holds an MPA in economics and public policy and a certificate in environmental policy from the Woodrow Wilson School at Princeton University.
    • 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: Samantha Veide | Global Director, Corporate Sustainable Solutions | Mars Drinks

      Samantha Veide is the Global Director of Corporate Sustainable Solutions for Mars Drinks, division of Mars Incorporated. She is actively involved in the specialty industry having served on the board of directors for the International Women's Coffee Alliance and currently serving as the chair for the Specialty Coffee Association of America's Sustainability Council. Her areas of expertise and interest include: using instructional design to advance adult learning, gender dynamics in agricultural supply chains, and corporate sustainability. She is Q Grader certified and recently completed her post-graduate work in Sustainable Business Leadership through the University of Cambridge, U.K. Like many of us, she started out as a barista never planning to stay in coffee, now she would never leave.
  •  

    4/16/16 - Successful Social Media Marketing Strategy: Audit, Plan, and Execute for Your Coffee Company



    • Location: B401
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 9:00AM - 10:15AM 
    •  
    • In a constantly-evolving market, social media plays a growing role no coffee business can afford to ignore. This session will explore the unique challenges of building and executing a successful social media marketing program for coffee businesses, starting with an audit of pre-existing networks. More than just bow-tie selfies and latte art pics, social media is the marketplace of the future. Whether through the colorful world of Instagram or the now-ancient Facebook, coffee businesses connect with customersÍ hearts, and thus their wallets. Exit this session with tools in hand to join the conversation or re-envision your social media marketing. Part lecture and part workshop, this session is for roasters, cafes, importers, and product manufacturers with a beginner-to-intermediate level of social media marketing.
    • Presenter 1: Emily McIntyre | Director of Operations & Storytelling | Catalyst Coffee Consulting
      Coffee journalist and Catalyst Coffee Consulting co-owner Emily McIntyre has worked in social media marketing for years, including with clients like Alliance for Coffee Excellence, The LAB, and San Franciscan Roaster Co. She’s written and been interviewed on the topic many times and continues to advocate for smart relationship-building through social media use in the coffee world. When not ‘gramming, she writes about global coffee topics, manages the Catalyst CoLAB, and works with a wide variety of clients in coffee-centered marketing. http://www.freshcup.com/social-media-marketing/ http://www.freshcup.com/twitter-for-baristas/ http://www.freshcup.com/instagram-effect/
    • Presenter 2: Jenn Chen | Coffee Marketer | Jenn Chen
      Coffee marketer Jenn Chen believes that when utilized properly, social media has the power to drive change & create loyal communities of customers. For years, she's been the driver of digital marketing strategies for corporate clients and small business coffee companies, most recently with Acaia Coffee Scale. On the side, she enjoys writing, photojournalism, and delicious cake donuts. Connect with her everywhere @thejennchen.
  •  

    4/16/16 - Exploring the Cost of Sustainable Production Part 1



    • Location: B406
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/16/16:
      • 9:00AM - 10:15AM 
    •  
    • It is an economic certainty that shrinking production margins at the farm-level hinder the long-term viability of coffee production for the nearly 18 million smallholder farmers around the globe. The increasingly asymmetrical relationship between rising costs of inputs and market prices affects climate-smart production practices, farmworker labor rights, gender equity, and consumer demanded verification and quality-- all of which are critical issues for the coffee industry. Furthermore, these economic forces jeopardize our industry's access to the differentiated raw material. The coffee industry is in urgent need of an understanding of fundamental coffee production economics and the business evolutions they will necessitate. This two-part session will act as a landscape assessment of a critical industry-wide situation. The conversation will be set with a definition of concepts and key data points related to sustainable production, and will include an introduction to the SCAA Sustainability Council's current practice literature review. We will initiate our discussion of the challenges we face with the producer reality of the incremental financial investments that are increasingly required and explore what the return on investment needed to participate in the complex, consumer-driven market. The conversation will juxtapose this reality with perceived market thresholds from various retail market segments. The second session will investigate current tactics for supply chains, and conclude with a discussion on the vision of alignment that is needed in order to secure our future as an industry.
    • 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: 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 3: Pascale Schuit | Msc. International Development Studies | World Coffee Research / Union Hand Roasted Coffee
      Pascale Schuit, MSc. International Development, specializing in rural economics. She has been working for Union Hand Roasted Coffee since 2010. She is a trained social auditor and manages Union Hand Roasted Coffees Direct Trade Program. Since February 2015, she works part-time with Word Coffee Research on the socio-economics of coffee, specifically cost of production in Guatemala.
    • Presenter 4: Stephen Vick
      TBA
    • Moderator: Chad Trewick | Consultant | Reciprocafe, LLC

      Trewick advocates for responsible sourcing. He's spent his years in the industry building bridges from coffee farm to cupping room to boardroom. His mission is to maintain access to quality while strengthening the entire value chain and ensuring scalable, mutually beneficial relationships. After more than two decades working on the roaster side, and gaining a deeper understanding of the financial side of the coffee market, Chad formed Reciprocafe, LLC a consultancy that pursues measured and meaningful coffee value chain work. Trewick has supported SCAA as a volunteer for more than 20 years. He is the SCAA's board of directors liaison to the Sustainability Council working to embed responsible behaviors throughout the industry.
  •  

    4/16/16 - Sustainability and Roasting: Ask the Experts



    • Location: B404
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 9:00AM - 10:15AM 
    •  
    • This panel will focus on how roasters can innovate, evolve and use best practices in their manufacturing processes. Experts from a range of specialty roasters will field questions as well as present information on their own initiatives and efforts. Also, there will be a focus sustainability in the supply chain and its effect on availability on speciatly coffee roasters.
    • 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 3: | |
      TBA
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      TBA
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      TBA
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      TBA
  •  

    4/16/16 - The Future of Specialty Coffee: Adaptation through Climate Smart Agricultural



    • Location: 408
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/16/16:
      • 9:00AM - 10:15AM 
    •  
    • Climate change poses a grave threat to the future of specialty coffee. But given the variation in impacts in different geographies, there is no one-size fits all strategy. Coffee farmers may need different approaches and different practices depending upon which country, microclimate or altitude their farms are found in. Several organizations are working to develop geographic-specific climate smart agricultural practices that will allow farmers to better safeguard their crops against a changing climate. This panel will explore the numerous approaches being taken, some of the key lessons learned from pilots in Peru and Nicaragua, and some of the primary proposals being made to take these practices to scale across the globe in coffee-growing communities. The panel will be an interactive discussion, engaging experts and audience members for solutions to this ever-growing set of challenges and supply chain partners looking to replicate lessons learned within their own supply chains.
    • Presenter 1: Benjamin Schmerler | Director | Root Capital
      Ben is responsible for building relationships and engagement strategies with existing and potential donors, investors and value chain partners. He provides management, oversight, and leadership towards achieving Root Capital's strategic objectives. Previously, Ben worked as a senior global supply chain manager for coffee and cocoa at Fair Trade USA, and he has spent many years working and bicycling across the planet. Ben is on the Sustainability Council for the Specialty Coffee Association of America and owns two coffee bars in Boston. He holds a B.A. in environmental policy and political science from the University of Washington and speaks French, Spanish, and Wolof.
    • Presenter 2: Martin Noponen | Senior Manager - Climate | Rainforest Alliance
      Martin Noponen is a senior manager of the Landscapes and Livelihoods programme at the Rainforest Alliance (RA) and is responsible for providing direct technical support and coordination on climate change adaptation and mitigation strategies and activities across multiple Rainforest Alliance projects. He leads RA's development of climate-smart and adaptation initiatives that help farmers and communities enhance their resilience and has extensive experience in designing, managing and evaluating community based forest carbon projects, for the benefit of climate change adaptation and mitigation, conservation and livelihood provision.
    • Presenter 3: Colleen Popkin | Senior Manager, Sustainability | Keurig Green Mountain, Inc.
      Colleen B. Popkin is a Senior Manager in Sustainability at Keurig Green Mountain, Inc. responsible for agricultural supply chain outreach. In this role, Colleen works closely with Keurig’s Coffee Sourcing team to invest corporate resources into building more resilient households, businesses, and ecosystems in coffee origins to promote the long-term supply of quality coffee. Prior to joining Keurig, Colleen was a Senior Manager with Accenture, the global business and technology consulting firm.
    • Presenter 4: Christian Bunn | Researcher | CIAT
      Christian Bunn is a recent PhD graduate from the Humboldt-University of Berlin and currently works with the Data and Policy Analysis group of the International Center of Tropical Agriculture (CIAT, Colombia). His research is focused on the use of economic and biophysical models to assess the impact of climate change on the coffee sector. Recent emphasis has been on the development of a coffee agro-ecological zoning model to conduct research on the global shift in coffee supply.
    • Moderator: Mark Lundy | Senior Researcher | CIAT

      Mark Lundy is a Senior Scientist at the International Center for Tropical Agriculture, CIAT, in Cali, Colombia. His work focuses on the role of markets in reducing rural poverty and increasing resilience. Past research topics included learning networks to increase NGO and farmer capacities for enterprise development, the role of public and donor agencies in supporting better market linkages and how to establish inclusive trade between buyers and smallholder farmers. Emerging areas of work include sustainable food systems and climate resilient value chains. Mark is lead author of a series of guides on participatory rural enterprise development, the LINK method on inclusive business models and an active participant in multi-stakeholder forums focused on sustainability and smallholder inclusion in Latin America and Africa.
  •  

    4/16/16 - Exploring the Cost of Sustainable Production Part 2



    • Location: B406
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/16/16:
      • 10:30AM - 11:45AM 
    •  
    • It is an economic certainty that shrinking production margins at the farm-level hinder the long-term viability of coffee production for the nearly 18 million smallholder farmers around the globe. The increasingly asymmetrical relationship between rising costs of inputs and market prices affects climate-smart production practices, farmworker labor rights, gender equity, and consumer demanded verification and quality -- all of which are critical issues for the coffee industry. Furthermore, these economic forces jeopardize our industry's access to the differentiated raw material. The coffee industry is in urgent need of an understanding of fundamental coffee production economics and the business evolutions they will necessitate. This two-part session will act as a landscape assessment of a critical industry-wide situation. The conversation will be set with a definition of concepts and key data points related to sustainable production, and will include an introduction to the SCAA Sustainability Council's current practice literature review. We will initiate our discussion of the challenges we face with the producer reality of the incremental financial investments that are increasingly required and explore what the return on investment needed to participate in the complex, consumer-driven market. The conversation will juxtapose this reality with perceived market thresholds from various retail market segments. The second session will investigate current tactics for supply chains, and conclude with a discussion on the vision of alignment that is needed in order to secure our future as an industry.
    • Presenter 1: Juan Nicolas Hernandez-Aguilera | PhD Candidate | Cornell University
      Juan Nicolas Hernandez-Aguilera is a PhD candidate in Applied Economics at Cornell University. He has evaluated the environmental and socio-economic impacts of smallholder participation in the relationship coffee model and applied controlled experiments to understand how growers' cooperation, trust-worthiness and risk behaviors affect product quality. In addition, his research involves the study of sustainable shade coffee agro-ecosystems. He has led graduate students' teams from Cornell who have worked in partnership with different cooperatives in Latin America and recently he has analyzed the cost of production for small growers, in a project with Fair Trade USA. Juan Nicolas is a Fulbright Scholar and holds a Masters in Public Administration from University of Pittsburgh and a Masters in Economics from Universidad de los Andes, Colombia.
    • Presenter 2: Pascale Schuit | Msc. International Development Studies | World Coffee Research / Union Hand Roasted Coffee
      Pascale Schuit, MSc. International Development, specializing in rural economics. She has been working for Union Hand Roasted Coffee since 2010. She is a trained social auditor and manages Union Hand Roasted Coffees Direct Trade Program. Since February 2015, she works part-time with Word Coffee Research on the socio-economics of coffee, specifically cost of production in Guatemala.
    • Moderator: David Piza C. | Sustainable Sourcing Manager | S&D Coffee and Tea

      As S&D Coffee & Tea's sustainable sourcing manager, David Piza is responsible for the implementation of S&D's sustainable sourcing strategy in Central and South America. David has previously worked at Sustainable Harvest Coffee Importers, served as an economic adviser for the public sector, and coordinated projects for the SCAA, CQI and private clients. He is a member of the SCAA Sustainability Council and Lectures Committee and has been a Symposium speaker and volunteer. David holds a BSc. in Industrial Engineering from La Universidad de Los Andes in Bogota, Colombia and is a candidate for an Executive MBA at Northwestern University's Kellogg School of Management. He is fluent in Spanish, English, French, Italian and Portuguese.
  •  

    4/16/16 - Express Yourself: Coffee Companies Explain Their Marketing Strategies



    • Location: B401
    • Spanish Translation: no
    •  
    • Time(s) on 4/16/16:
      • 10:30AM - 11:45AM 
    •  
    • Visit some roasters' websites and you'll see photos from origin and detailed stories about the farmers they work with. Peruse other sites and you'll see nary a mention of farmers, instead focusing on the experience of consuming their coffees. Coffee companies tell their stories in different ways, and their approaches provide insight into what they think will make consumers respond to their product. This panel will look into these varied content strategies, with leading coffee roasters explaining the thinking behind the stories they tell.
    • Presenter 1: Kathryn O'Connor | Director of Marketing & Brand Merchandising | La Colombe Coffee Roasters
      Kathryn is Director of Marketing and Brand Merchandising at La Colombe Coffee Roasters. She heads up all marketing and communications efforts for one of the U.S.'s leading independent coffee roasters. With a knack and a passion for digital marketing, Kathryn works to build brand awareness and promote La Colombe’s products and services across e-commerce, retail, and wholesale channels. Kathryn came to La Colombe from her position as Director of Marketing for Free People, a boutique women’s fashion brand. An intuitive understanding of people and their behavior helps Kathryn accomplish her ultimate goal: connecting more people with great product.
    • Presenter 2: Helen Griffith | Director, Marketing | S&D Coffee & Tea
      As Director of Marketing, Helen Griffith executes marketing initiatives for both S&D Coffee & Tea and its customers. From serving national accounts and large distribution partners to providing direction for internal teams, she is an integral part of the marketing department and brings a wealth of foodservice marketing knowledge to the company. Building on her undergraduate and MBA degrees, Griffith began her career with Nestle Professional, marketing its coffee, tea, cocoa and Coffee-mate product lines. Following a stint in insurance marketing, Griffith joined S&D in 2012 and works closely with the sales teams to deliver successful beverage solutions to customers. A certified Six Sigma Green Belt and Strategic Alliances Chair for the IWCA, she's invested in quality improvements and sustainability within the coffee industry.
    • Presenter 3: Phil Goodlaxson | CEO & Green Coffee Buyer | Corvus Coffee
      Phil Goodlaxson is the founder of Corvus Coffee Roasters in Denver, Colorado. Corvus has a focus on sourcing directly from origin and marketing coffees to consumers through retail, wholesale, and distribution operations throughout the US. Phil has a degree in Marketing and Business from Northern Illinois University and is responsible for branding and marketing strategy at Corvus Coffee.
    • 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.
  • Sunday
  •  

    4/17/16 - Coffee Farming Essentials



    • Location: B407
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/17/16:
      • 10:30AM - 11:45AM 
    •  
    • This lecture will explore basic botanical principles and relate them to growing coffee. Topics such as light, water, nutrition, pruning, and weeds will be discussed. This lecture is designed to help farmers better understand their crop as well as offer non-farmers insight into coffee farming needs.
    • Presenter 1: Shawn Steiman, PhD | Chief Science Officer | Daylight Mind Coffee Company
      Shawn Steiman, Ph.D, is a coffee scientist, consultant, and entrepreneur. His company, Coffea Consulting, assists and educates coffee professionals on a variety of coffee issues, from seed to cup. Steiman regularly presents seminars, workshops, and tastings for both public and private events. He is also co-owner and Chief Science Officer of Daylight Mind Coffee Company. He has authored numerous articles in scientific journals, trade magazines, newsletters, and newspapers. He is the author and/or editor of 3 books on coffee. His resume can be found at http://www.coffeaconsulting.com/vita.html.
  •  

    4/17/16 - Coffee Price Risk Management: Fundamentals, Global Markets and Volatility GIVEN IN SPANISH



    • Location: B404
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 10:30AM - 11:45AM 
    •  
    • 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.
  •  

    4/17/16 - Coffee Sensory Calibration: Introducing a Sensory Plan to the Global Industry



    • Location: B406
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/17/16:
      • 10:30AM - 11:45AM 
    •  
    • When it comes to how coffee sensory is trained and practiced around the world, there is huge variation across the industry. This means that at each stage of the farm-to cup process there are different values, practices and terminology associated with tasting and quality checking, and little or no means to offer on-site continued training and comprehensive analysis. And for the world's favourite drink, this is a disservice in a global age where quality and consistency is paramount. FlavorActiV (sensory partners to 9 out of 10 of the world's largest beverage companies) has partnered with respected organisations Coffee Enterprises and Square Mile Coffee will share a new sensory plan with the exciting and hugely diverse coffee industry, starting the process of aligning consistent and reliable sensory practices.
    • Presenter 1: Javier Gomez-Lopez | Head of Coffee Sensory | FlavorActiV Ltd.
      Javier joined FlavorActiV in 2006 as a Global Sensory Manager for the beer industry covering the Spanish and Portuguese speaking countries in Europe, Latin America and Africa. He is currently the Head of Coffee Sensory at FlavorActiV. He has delivered many sensory training courses in Acceptance Warehouse Release, Good Sensory Practices, Train the Trainer, Sensory Science and Statistics. Javier is an expert in advanced and bespoke sensory training courses in addition to being FlavorActiV's in house beer sommelier. Javier has a PhD in Physical Chemistry gained from Queen's University Belfast in 2003 and worked as a research fellow there from 2003 to 2006.
    • Presenter 2: Spencer Turer | Vice President | Coffee Enterprises
      Spencer Turer is vice president of Coffee Enterprises / Coffee Analysts in Burlington, Vermont. He has dedicated his career to creating coffee quality, and is recognized throughout the coffee industry as a passionate and enthusiastic specialty coffee professional. He is a pioneer for roaster certification and an advocate for coffee industry education. Spencer can be reached at spencer@coffee-ent.com
    • Presenter 3: James Hoffmann | Managing Director | Square Mile Coffee Roaters
      James Hoffmann is the Managing Director of Square Mile Coffee Roasters, the 2007 World Barista Champion and author of "The World Atlas of Coffee".
  •  

    4/17/16 - What Makes a Washed a "Washed" and a Natural a "Natural"



    • Location: B408
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/17/16:
      • 10:30AM - 11:45AM 
    •  
    • While the terms washed and natural refer to the method used to process coffee, buyers are generally less concerned with the actual physical process and more with the resulting "washed" and "natural" flavor profile yielded by each respective processing method. However, it is not fully understood how and why these distinct flavor profiles occur. This presentation covers known differences in the sensory profile and chemical composition of coffee processed using different methods and reviews theories and current research that attempt to explain these differences. The presentation will begin with a brief overview of coffee fruit anatomy and chemical composition since general knowledge of these areas is necessary to understand how different processing methods affect the coffee in different ways. We will then examine various methods of coffee processing to clear up any ambiguities and to define how these processes act differently on the coffee. Following this, we will review known differences in the sensory attributes and chemical compounds of coffee processed in different ways and present theories and current research that attempt to explain these differences. Finally, we will look at the impact this current research might have on the future of coffee processing.
    • Presenter 1: Mario Fernandez | Technical Director | Coffee Quality Institute
      As the Coffee Quality Institutes's technical director, Mario oversees technical services and projects in producing countries, ensuring technical coherence and adequate implementation. From mill to cafe, he has extensive experience throughout the coffee value chain. Mario holds a PhD in Food Science (University of Otago- New Zealand, where he focused on the flavor development of natural coffees), an MS in Food Science (Universit de Montpellier II, France, where he worked with CIRAD's Coffee and Cacao Chemistry and Technology Laboratory) and a BS in Food Technology (Universidad de las Americas-Puebla, Mexico, where he focused on descriptive analysis of Mexican coffee).
    • Presenter 2: Joel Shuler | Owner, Casa Brasil Coffees | Casa Brasil Coffees/Universidade Federal de Lavras
      Joel is the owner of Casa Brasil Coffees and Little City Coffee Roasters. His areas of specialization are sensory analysis and post-harvest processing. Joel is currently pursuing a master’s degree in Agricultural Engineering under Dr. Flávio Borém at the Universidade Federal de Lavras. His translation of professor Borém's Handbook of Post-Harvest Coffee Technology has sold in more than 20 countries and he recently co-authored a chapter on coffee production for the Royal Society of Chemistry. Joel has served on numerous international coffee juries and in 2014 represented the Brazilian Specialty Coffee Association in the United States.
  •  

    4/17/16 - What is Sustainable Coffee, Anyway? The Importance of Definition and Measurements



    • Location: B403
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 10:30AM - 11:45AM 
    •  
    • For years, the specialty coffee industry has tried to create incentives to promote sustainability in coffee. However, there has not been a clear definition of what we mean with ñsustainable coffeeî. This presents both a challenge and an opportunity for roasters and organizations trying to support farmers and workers to build more sustainable livelihoods while producing coffee with respect to the environment and their communities. Having a clearer definition of sustainability in coffee could help us to increase the demand for sustainable coffee while increasing investments towards true sustainability in the coffeelands. This panel discusses the importance of defining what sustainable coffee is and the importance of having a common set of agreed upon metrics to measure sustainability in coffee.
    • Presenter 1: Bambi Semroc | Sr. Strategic Advisor | Conservation International
      Bambi Semroc is the Senior Strategic Advisor for Conservation International's Center for Environmental Leadership in Business. In this role she leads CI's work with the coffee sector, including collaborations with Starbucks, S&D Coffee and Tea, ECOM and McDonald's. Ms Semroc has been at CI for over 13 years always working to engage leading agribusiness companies, retailers and consumer goods companies on sustainable agriculture programs to conserve nature, mitigate climate change, and increase the resiliency of farmers to shocks while maintaining productivity. Before joining CI she worked as a Peace Corps Volunteer in northern Togo to engage communities on agroforestry practices. Ms Semroc holds a master's degree in International Development from American University and a bachelor's degree in English and French from Indiana University.
    • Presenter 2: Felipe Croce | Farmer, Roaster, Exporter, Cafe Owner | FAFCoffees/Isso Cafe
      Felipe was born in Sao Paulo, Brazil but grew up in Chicago, IL. He spent his childhood holidays at Fazenda Ambiental Fortaleza farm in Mococa, Brazil. After graduating from Washington University in St. Louis in International Studies and Entrepreneurial business he moved to the farm for the better part of four years. Today he lives in Sao Paulo city where he runs FAF's quality lab and their roasted brand and coffee shop Isso Cafe.
    • Presenter 3: Jason Potts | Senior Associate | IISD
      Jason Potts is a Senior Associate of the International Institute for Sustainable Development and leads the Institute's Sustainable Markets and Responsible Trade (SMART) Program. Through his role at IISD Mr. Potts has led a broad research program on the linkages between corporate social responsibility, sustainable supply chain management and international trade policy, competition policy and commodity policy. Mr. Potts is Coordinator and co-founder of the Sustainable Commodity Initiative and co-founder of the Finance Alliance for Sustainable Trade (FAST), the Committee on Sustainability Assessment (COSA) and the Sustainable Commodity Assistance Network (SCAN). Mr. Potts has common and civil law degrees from McGill University, is an Ashoka Fellow and acts as an advisor to a host of multi-stakeholder and multi-lateral initiatives.
    • 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.
  •  

    4/17/16 - Make Them Look: The Power of Packaging



    • Location: B405
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 10:30AM - 11:45AM 
    •  
    • Don’t let your product's first impression be its last. Come get tips for how to design phenomenal packaging that makes a killer first impression and that begs customers to buy. We’ll talk about how to choose the right materials, how to design eye-catching artwork, and how to translate your design to the sometimes mysterious language of the printing world. You’ll also get inspired by other amazing package designs and resources galore. Grab your bags and start selling!
    • Presenter 1: William Walters | Executive Vice President - Packaging Technology | Pacific Bag, Inc.
      William J. Walters is Executive Vice President of Packaging Technology for Pacific Bag, Inc. in Woodinville, WA/Lansdale, PA. He holds a B.S. in Mechanical Engineering from The Pennsylvania State University and has worked for 30 years in packaging product development and quality assurance. Through his work at Honeywell International, Avery Dennison, Fres-co System USA, and Pacific Bag as well as studies at Michigan State University and Clemson University, he has gained a wide range of knowledge in flexible packaging with a focus on Specialty Coffee.
    • Presenter 2: Raquel Mayer | Creative Director / Owner | QuelDesign
      Raquel Mayer, owner and creative director at QuelDesign focuses on visual design and end user experience. QuelDesign is a mini but mighty team of designers and coders who work on an eclectic mix of digital, package, print, brand, and info graphics. We help bring your ideas to life, whether you need to reimagine your brand, craft a killer presentation, or even spice up ho-hum data. Since we first put out our shingle in 2009, we’ve worked with a growing spectrum of clients across the country—from Seattle to Austin to New York to Cupertino. We even win industry awards.
  •  

    4/17/16 - Technology Meets Proven Coffee Sales Techniques



    • Location: B402
    • Spanish Translation: no
    •  
    • Time(s) on 4/17/16:
      • 10:30AM - 11:45AM 
    •  
    • For those new and old to world of specialty coffee with a burning desire to share the fruits of your team's labor with the world. Without any formal, "Sales Training" where do you start? We will share with attendees the most up to date technology and mobile tools to professionalize your sales process and improve customer retention. From new account prospecting to monitoring quality and relationship management tracking. All of these aspects of sales are essential to creating long term mutually beneficial business relations. Our panelists have developed values based sales propositions for micro to macro roasters and are paying attention to the use of modern tools to enable their business.
    • Presenter 1: Paul Rekstad | Director of Distribution | Intelligentsia Coffee, Inc.
      Paul is Director of Distribution at Intelligentsia Coffee in Chicago. Paul joined Intelligentsia in 2004. Prior to Intelligentsia, Paul spent 11 years selling espresso machines and coffee for a Chicago-based importer. Paul's coffee career began in 1989 as a barista at a small independent coffee shop that he later went on to manage.
    • Presenter 2: Marie Franklin | Director of Strategic Development | Caff_ Umbria
      Marie has spent a career in the coffee industry, holding experience in importing, roasting, retailing, sales and marketing. Her early positions included Master Roaster for Heritage Coffee Company and General Manager of Philadelphia's Old City Coffee. As a 20 year resident of Portland, Marie served as Director of Sales for two iconic locals, Sustainable Harvest and Portland Roasting. Being an early alum of the beloved Seattle roaster, Torrefazione Italia, crema and warm service runs through her veins. In 2015 Marie joined Caffe Umbria as Director of Strategic Development where she leads an outside sales team and oversees quality and education for cafe and wholesale expansion.
    • Presenter 3: Peter Jackson | Chief Revenue Officer | Truebrew Coffee and Tea Outfitters
      Mr. Peter Anthony Jackson, a resident and native of Chicago, received his MBA from Kellogg, as well as an economics degree from the University of Chicago, studying under faculty like Steven Levitt (author: Freakonomics). Peter's background at UofC gave him a framework for decision making based on rationality and data analysis. This framework has served him well in entrepreneurial business, including his experience at Groupon, helping build the early sales model and crm processes. Peter is currently the Chief Revenue Officer for Truebrew Outfitters, a results-oriented specialty coffee distributor, based in Chicago (with offices in NY, LA, SF, and Phoenix). He's accountable for sales results and marketing metrics, and applies much of what he learned in the consumer internet industry to the business of coffee.
    • Presenter 4: CJ Britton | Digital Marketing Manager | Royal Cup Coffee and Tea
      CJ wears the term "Millennial" on his sleeve. He's the full package; Master's at Full Sail University, Field Marketing Specialist at Red Bull, and even launched his own startup, "HuckStraps" a sustainable belt company. He gets this culture, he knows coffee, and is integral to the effort in bringing a 100 year old coffee company into the digital age, thumping the sustainable cause at the office, driving Royal Cup towards its goal to be 100% landfill free.
    • Presenter 5: Amie Raskin | Sales Associate | Toby's Estate Coffee
      A graduate of UCSB in Art History, Amie loves and appreciates art, but finds that her passion lies with coffee. In 2007 she took her first home brewing class at Intelligentsia in Silver Lake, Ca and from that day on knew that her entire life would change. She became the West Coast Customer Support Rep for Intelligentsia and in 2011 moved to Brooklyn to head up the wholesale program at Toby’s Estate Coffee. Amie is extremely versed in introducing a new brand into a new market and has retained 100+ customers, many of whom were from year one at Toby’s Estate. Amie is a daily meditator and practices work life balance.
    • Moderator: Maria Cleaveland | Principal Consultant | Hospitality:Coffee:Innovation

      A specialty coffee professional for over 20 years, Maria holds a degree in Hospitality Administration from Cornell University. One of the founding members of Starbucks first licensing teams, Maria went on to develop the wholesale coffee program at Peet’s Coffee & Tea and most recently as the VP Sales at Equator Coffee helping to further develop their standing as a premier specialty coffee leader. An adventurer and entrepreneur at heart, Maria currently runs her own coffee consultancy firm focusing on sales strategy, operations and new product/equipment introductions. When not sampling the best coffees of the world, Maria enjoys snowboarding, great food and Jack Russell Terriers.