LECTURE OFFERINGS

Lectures are categorized  by industry focus (i.e. Commerce and Trading, Farming and Processing, Roasting and Retailing, Science and Innovation, Sustainability)

Translation Available: To access the translation service, you can pick up a rental headset prior to attending the lecture.  Headsets will be available in the TCC and require a photo ID. To view which lectures have translation available, click here


FRIDAY, APRIL 21st

Women’s Coffee: Challenges and Opportunities in the Market

Awareness of gender justice within the coffee industry has gathered momentum in recent years; we now hope that this will carry through to more coffees grown by women in the market. Twin has been piloting for several years the concept of “Women’s Coffee”- traceable to female farmers and including a premium for women’s development projects.

In this session, we will look at some of the existing Women’s Coffee products; consider opportunities and challenges and examine how we work together across the coffee value chain to grow the market.

Twin surveyed over 100 buyers committed to ethical sourcing, mainly in the US and Europe, including artisan roasters, larger roasters, retail brands and importers, to discover their current perspectives on the Women’s Coffee proposition. We will base our arguments on this recent survey and add some insights from coffee buyers and coffee producers working on and buying this product.

Time: 9 - 10:15am

Room: TCC Chelan 2

Target Audience: CE- Coffee Enthusiasts, P - Producers, R - Roasters, T- Traders

Category: Sustainability

Presenter(s): Craig Holt, Founder, Atlas Coffee Importers | Cristina Ruiz, Head of Programmes, Twin | Harrison B Kalua, CEO, Mzuzu Coffee | Maria Botto, Manager Alotopec Coffees, IWCA Chapter El Salvador | Robert Skidmore, Chief, Sustainable and Inclusive Value Chains, International Trade Centre

Moderator: Colleen Anunu, Sr. Manager Coffee Supply Chain, Fair Trade USA

Translation Available: English to Spanish

Pulp Fiction: Misconception about Coffee Fermentation

Using examples from the wine and beer industry, the role of yeast and bacteria in flavor development for coffee will be explored. "Fermentation" is a missed opportunity for flavor enhancement and if we understand the process better, we can control parameters and achieve higher complexity and consistency.

Time: 9 - 10:15am

Room: TCC Chelan 4

Target Audience: P - Producers, R - Roasters, T- Traders

Category: Farming and Processing

Presenter(s): Lucia Solis, Fermentation Specialist, Scott Laboratories | Laurent Berthiot, Technical Support, Lallemand

Molding Your Staff Into All-Star Baristas

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.

Time: 9 - 10:15am

Room: TCC Tahoma 1

Target Audience: B - Baristas, RO - Retail Operators

Category: Roasting and Retailing

Presenter(s): Anna Gutierrez, National Sales Consultant, Barista 22

A Hard Look at Financial Tools: Why Price Risk Management for Coffee Growers Hasn’t Sparked More Change

Financiers, multilateral banks, and NGOs have invested millions into price risk management for coffee growers. However, many producing organizations continue to struggle with foundational market knowledge, let alone the advanced knowledge necessary to leverage these tools. This panel of market-focused coffee experts will look at the key impediments to implementing price risk management for coffee growers; explore what the industry must do to make these programs more successful; and talk to coffee growers about their experience using the tools.

Time: 9 - 10:15am

Room: TCC Tahoma 2

Target Audience: P - Producers, R - Roasters, T- Traders

Category: Commerce and Trading

Presenter(s): Jorge Cuevas, Chief Coffee Officer, Sustainable Harvest | Sara Morrocchi, Founder, Vuna Origin Consulting | Roberto Rene, Coopertiva RAOS

Translation Available: English to Spanish, Spanish to English

Authenticity Sells: Creating and Sustaining an Engaging Culture

Are you in love with coffee, want to start a company or have a company? Do you find yourself feeling lost in specialty coffee from time to time? Have you found yourself falling out of love with the coffee retail scene and don't know why?

Maybe you have been trying to be something you are not? Maybe your business moved so quickly you forgot why you started it and are just getting by. There are many potential reasons. We believe we can address some of these situations, encourage you to take initiative and perhaps even give some solutions to establish more unity, focus and fun in your company or life in coffee.

Time: 9 - 10:15am

Room: TCC Tahoma 3

Target Audience: B - Baristas, CE - Coffee Enthusiasts, R - Roasters, RO - Retail Operators

Category: Roasting and Retailing

Presenter(s): Jared Truby, Owner/Operator, Cat & Cloud

Coffee Agroforestry Systems: Coffee Growth, Quality, and Marketplace.

The presentation will focus discussion on coffee agroforestry systems and the affects on coffee productivity and quality. Strategies presented will address climate change mitigation, particularly addressing challenges producers face in implementing agroforestry practices, while exploring market based incentives producers may find beneficial while participating in agroforestry management.

The presentation will discuss challenges, risks, opportunities, and threats producers often face when contemplating agroforestry management practices. These areas will address strategies on how to interconnect research and academic agricultural institutions, producers, and the specialty coffee marketplace. We will look at certification, direct trade relationships, and discuss innovative models for constructing resilient marketplaces for these differentiated coffees.

Time: 9 - 10:15am

Room: TCC Tahoma 4

Target Audience: P - Producers, R - Roasters, T- Traders

Category: Sustainability

Presenter(s): Andre Sanifiorenzo, Assistant Professor, University of Puerto Rico-Ultuado | Iliana Delgado Chegwin, International Business, Agropecuaria Berlin SAS | Mauricio Rodezno, Board Member, Cafe Marquense | Ryan Hatt, Coffee Service & Operations Manager, The Arbor Day Foundation | Jon Ferguson, Coffee Quality Specialist, The Arbor Day Foundation


Moderator:
Jon Ferguson, Coffee Quality Specialist, The Arbor Day Foundation

Translation Available: English to Spanish

The Role (and Importance) of Sensory Science in Coffee

A basic introduction to sensory science and the role it plays in the coffee industry. Additionally, there will be a review on how sensory analysis was used to build the flavor wheel and lexicon, and how these tools can be used to obtain actionable information in understanding coffee flavor profiles

Time: 9 - 10:15am

Room: TCC Tahoma 5

Target Audience: B - Baristas, CE- Coffee Enthusiasts, P - Producers, R - Roasters

Category: Science and Innovation

Presenter(s): Maya Zuniga Ph.D., Technical and Supply Chain Manager, S&D Coffee and Tea


Hey! What Happens If You Push This Button?

The actual process by which ground coffee turns into liquid beverage is not well understood by the coffee community at large. My lecture presents this process in terms of a widely accepted engineering model for the dissolution of solids into liquids (Noyes-Whitney equation). From this model, one can appreciate the importance of energy, heat transfer, pressure, ground coffee, and concentration gradient on the extraction of coffee. I will show how these parameters affect coffee extraction, how coffee extraction is a non-uniform process, and how it differs depending on brewing method. I will present a rationale for process control that is based on the presented model. This talk is non-mathematical, and suitable for both technical and non-technical audiences.

Time: 9 - 10:15am

Room: TCC Yakima 1

Target Audience: B - Baristas, CE- Coffee Enthusiasts, P - Producers, R - Roasters, RO- Retail Operators

Category: Science and Innovation

Presenter(s): Gregory Scace , Mechanical Engineer, Espresso Research, LLC

How B2B Ecommerce Can Strengthen Coffee Producer Brands

Green coffee professionals involved in ecommerce will discuss how importer use of ecommerce can help empower coffee producer brands. Panelists will address what importers have done to improve access to producers and producer content as well as how importers can continue to improve access. Additionally, the panel will talk more specifically about how producers can benefit from selling their coffee via ecommerce platforms.

Time: 10:30 - 11:45am

Room: TCC Chelan 2

Target Audience: P - Producers, R - Roasters, RO- Retail Operators, T- Traders

Category: Commerce and Trading

Presenter(s): Gilles Brunner, Co-Founder, algrano | Hayden Kwast, Ecommerce & Marketing Manager, Olam Specialty Coffee | Max Fulmer, CEO, Royal Coffee | Norbert Niederhauser, CEO, Cropster | Omar Herrera, Director, La Bodega

Moderator: Alexandra Katona-Carroll, Marketing Manager, Coffee Quality Institute

Translation Available: English to Spanish

Automation in Roasting: Modern Efficiency vs Manual Engagement

Coffee Roasting companies have important decisions to make regarding whether or not to use automation in the roasting process. Even roasting plants that have implemented automation can struggle with how to evaluate its effectiveness. By automating, does one sacrifice creativity and quality for consistency and efficiency? A panel of experts will use their first-hand experience to understand the critical factors involved with coffee roasting though automation.

Time: 10:30 - 11:45am

Room: TCC Chelan 4

Target Audience: R - Roasters

Category: Roasting and Retailing

Presenter(s): Christian Rotsko, Roastmaster, Farmer Brothers | Kris Wieser, Coffee Quality Manager and Assistant Green Buyer, Philz Coffee | Marlee Benefield, Consultant, Gather Coffee Company | Olivia Miles, Director of Education, The Lab Royal NY

Moderator: Kris Wieser, Coffee Quality Manager and Assistant Green Buyer, Philz Coffee

Telling the Stories of Coffee with Cold Brew

Cold brew is now firmly established as a growth segment for the specialty coffee industry. There are still many untapped opportunities, however, for utilizing cold brew in new ways to offer extraordinary tasting experiences.

In this lecture we’ll take a closer look at the roots of cold brew as a centuries-old brewing method and discuss how and why it has become so relevant today. We will compare some of the flavor profile differences between a coffee that is brewed cold and the same coffee brewed with hot water methods – and explore how these can differences help untrained coffee drinkers experience nuances, such as origin, varietal, processing method and roast. We will also look at strategies for designing cold brew programs at various levels of the coffee supply chain, with an emphasis on quality and differentiation.

Time: 10:30 - 11:45am

Room: TCC Tahoma 1

Target Audience: B - Baristas, CE- Coffee Enthusiasts, P - Producers, R - Roasters, RO- Retail Operators, T- Traders

Category: Commerce and Trading

Presenter(s): Julia Leach, President, Toddy

A Collaborative Approach to Improving Farm Worker Well-Being in Colombia

Coffee production depends on labor and farmworkers for every stage of the production process from planting to harvesting to processing. Yet, coffee farms in many origins are struggling maintain an adequate labor force due in part to urban migration and low incentives for farm work. Labor scarcity during the harvest has become a structural problem in many origins including Colombia where other industries provide better employment opportunities.

This panel will explore the mid-year results of a multi-stakeholder, collaborative pilot project in Caldas, Colombia with active participation by the Aguadas Cooperative, Expocafe, Solidaridad, CRECE, UTZ, FTUSA, RGC Coffee and SCAA. The panel will share its research and the strategies being implemented in Aguadas to see if improving working conditions, workers access to information and training for workers could result in attracting and retaining qualified labor on coffee farms.

The pilot intends to encourage broader industry participation and dialogue related to the treatment of farmworkers and strategies to mitigate structural labor shortages on coffee farms. CRECE will be on hand to review their data collection methodology, indicator development, monitoring and evaluation. The pilot group intends to make available our final report to the coffee industry upon conclusion in August of next year.

Time: 10:30 - 11:45am

Room: TCC Tahoma 2

Target Audience: B - Baristas, CE- Coffee Enthusiasts, P - Producers, R - Roasters, RO- Retail Operators, T- Traders

Category: Sustainability

Presenter(s): Andrea Olivar, Country Manager Colombia, Solidaridad | Angela Pelaez, Sustainability Manager, RGC Coffee | Carlos Garcia, Business Management, CRECE | Cesar Diaz, General Manager, Aguadas Cooperative | Kim Elena Ionescu, Chief Sustainability Officer, Specialty Coffee Association | Miguel Zamora, Head of Americas Region, UTZ | Ben Corey-Moran, Director, Coffee Supply Chain, Fair Trade USA

Moderator:
Nathalie Gabbay, Importer, RGC Coffee - GreenSource Coffee

Translation Available: English to Spanish, Spanish to English

Chemical Physics and Coffee

'Good' coffee is not trivially obtained. A series of complex chemical physics act on the coffee from the moment it is picked to the time in which it is brewed and consumed. This talk will discuss the chemical physics that impact the flavor, extraction and consistency of the brewed coffee. Emphasis is placed on improving espresso production with physics, and also distinguishing the difference between qualitative and quantitative data.

Time: 10:30 - 11:45am

Room: TCC Tahoma 3

Target Audience: B - Baristas, CE- Coffee Enthusiasts, P - Producers, R - Roasters, RO- Retail Operators

Category: Science and Innovation

Presenter(s): Christopher Hendon, Dr., Massachusetts Institute of Technology

Coffee Varieties: Challenges Across The Globe

Coffee leaf rust, the generation of new and more aggressive strains of the fungus, the limited genetic diversity of the commercially used coffee varieties, coffee berry borer, aging trees, potato taste defect, coffee berry disease, American leaf spot, climate change; these are all serious issues that affect our modern day coffee trees. Some of these challenges cross over oceans and affect trees in varying areas around the globe. While others are extremely specific to one country or region. How are we to overcome such a variety of issues? What does the future of new coffee varieties look like with the increasing impact of climate change looming over the industry? What is being done to ensure we will be able to produce the volume of high quality coffee that is demand? How can we all pitch in to help? This panel dives deep into the issues that the coffee industry is facing regarding the health and sustainment of our coffee trees. Hear from the individuals who are on the ground working to find potential solutions for aging trees, coffee leaf rust and many other serious challenges.

Time: 10:30 - 11:45am

Room: TCC Tahoma 4

Target Audience: B - Baristas, CE- Coffee Enthusiasts, P - Producers, R - Roasters, RO- Retail Operators, T- Traders

Category: Farming and Processing

Presenter(s): Carlos Mario Rodriguez, Director of Global Agronomy, Starbucks Coffee Company | Edgardo Alpizzar, SMS Manager, ECOM | Roberto Marinelli, Coffee Producer, Finca San Antonio El Bosque

Translation Available: English to Spanish, Spanish to English

Effective Strategies for Green Coffee Buyers

Two former coffee roasters/business owners (currently Green Coffee Buyers and Traders) bring 25 years of experience to the table as they guide coffee buyers through basic coffee trading terms, describe common buying mistakes and impart strategies to create a winning coffee buying plan.

Time: 10:30 - 11:45am

Room: TCC Tahoma 5

Target Audience: R - Roasters

Category: Commerce and Trading

Presenter(s): Mark Inman, Senior Trader/West Coast Sales Manager, Olam Specialty Coffee | Rob Stephen, Sales Manager/International Development Manager, Olam Specialty Coffee

Building Out a Roasting Plant: Managing the Minutia

Learn how to manage the design, build out, and start-up of a roasting plant from experienced (a.k.a recovering) roasting companies. We'll review site and vendor selection, timelines, contractor management, and share essential tips to minimize surprise costs and delays.

Time: 10:30 - 11:45am

Room: TCC Yakima 1

Target Audience: CE- Coffee Enthusiasts, R - Roasters, RO- Retail Operators

Category: Roasting and Retailing

Presenter(s): Andi Trindle Mersch, Director of Coffee, Philz Coffee | Brett Israelson, Director of Roastery Operations, Kaldi's | Chris Miller, Head Roaster, La Colombe Coffee | Peter Lyons, Owner, Lyon's Pride Coffee

SATURDAY, APRIL 22nd

The Route to the Promised Price in Coffee Farming- A Kenyan Perspective

The goal for any coffee producing nation would be to provide farmers with agronomy training, enabling them to produce quality coffees which consumers would pay a price so that they would make a profit on their harvest. The Kenyan coffee varieties: SL 28, SL 34, K7, Ruiru 11 and Batian have given consumers of Kenyan coffee the intrinsic value of coffee consumption. Coffee farming is a capital venture that needs huge financial outlay. Credit financing in the Kenyan set up as Commodities Fund otherwise popularly known as coffee development fund provide the strong pillars that ensure coffee farmers' visits to commercial financial institutions are minimal. The indicators of good prices are on trajectories of a transparent coffee auction or direct relationship marketing- thus giving the farmer the promised price. How do farmers therefore increase the productivity of a coffee tree to get the promised price? How is it working in Kenya? Could this lead to an increase in coffee production within a given period? Is the coffee financing through Commodities Fund self-sustaining or there is need for a donor funding? Is coffee auction at a trading exchange platform the surest way of price discovery? These and many more will be answered by coffee experts from Kenya who have been on the ground working with coffee farmers to give global coffee consumers what it feels to drink a quality coffee cup.

Time: 9 - 10:15am

Room: TCC Chelan 2

Target Audience: CE- Coffee Enthusiasts, P - Producers, R - Roasters, RO- Retail Operators, T- Traders

Category: Commerce and Trading

Presenter(s): Mr David C. Kendagor- Soil Science Specialist, Coffee Directorate | Ms Nancy Cheruiyot, Acting Managing Trustee of Commodities Fund, Kenya | Mr. Daniel Mbithi, CEO, Nairobi Coffee Exchange

Translation Available: English to Spanish

Dissecting the China Coffee Market

China is the biggest market in the world and also often the most misunderstood. This lecture will explore market insights in China. Market data will be shared and a case study discussed on steps taken to start, grow and sell a retail chain, roasting and baking operation. This will cover specifically coffee marketing platforms, demographics and psychographics. If you are interested in the China Market don't miss this lecture.

Time: 9 - 10:15am

Room: TCC Chelan 4

Target Audience: B - Baristas, CE- Coffee Enthusiasts, P - Producers, R - Roasters, RO- Retail Operators, T- Traders

Category: Commerce and Trading

Presenter(s): Sam Gurel, Founder, Torch Coffee

Strategies to Build Your Instagram to Strengthen Brand Awareness, Increase Site Traffic and Sales

Does Instagram seem like a waste of time, or are you posting randomly and unsure of how to build an actionable Instagram plan that drives results? Then this panel is for you. Instagram is the best social network for coffee professionals since its visual focus aligns itself perfectly with the public’s current obsession with coffee photography.

This session will be jam-packed with specific tools and tactics you can use and implement immediately and grow your Instagram account. From how to take better pictures, to growing your audience and post-engagement, to tracking results. Bring your tablets, pens, paper and questions, because your brain will leave full.

Time: 9:00 - 10:15am

Room: TCC Tahoma 1

Target Audience: B - Baristas, CE- Coffee Enthusiasts, R - Roasters, RO- Retail Operators

Category: Roasting and Retailing

Presenter(s): Krishna Gupta, Founder, BeanGenius

The True Price Of Climate Smart Coffee? A Cost-Benefit Analysis Of Climate Smart Agriculture At Farm Level

Climate change affects coffee production globally. Currently, studies are available on its impact on soil, land use or deforestation. Different approaches have been applied to make farmers more resilient. But what exactly are the costs of climate change for producers and cooperatives? How do coffee producer and cooperatives perceive the benefits of Climate Smart Agriculture (CSA) in their P&L statement? This panel will share the lessons learned of CSA interventions in Latin America. The opening presentation goes deeper into cost-benefit analysis behind conventional and climate smart coffee. Externalities such as carbon, water and deforestation are monetized and presented into the P&L of a coffee producer. A producer cooperative will give its reflection on the perceived financial benefits of Climate Smart Agriculture. The director of the Resilience Fund will give his view on the challenge to include externalities into credit schemes. A representative of the Mexican government elaborates on the consideration of externalities within public-funded renovation programmes. Attendees will learn the numeric and narrative evidence on how CSA impacts producers financially. It will gives examples to producers to elaborate an environmental P&L and will give insights on the potential of considering externalities into agricultural investment scenarios.

Time: 9:00 - 10:15am

Room: TCC Tahoma 2

Target Audience: P - Producers, R - Roasters, RO- Retail Operators, T- Traders

Category: Sustainability

Presenter(s): Elicia Carmichael,Root Capital | Adrian de Groot Ruiz, Executive Director, True Price | Joel Brounen, Global Programme Manager Coffee, Solidaridad | Vera Espindola, Director of Sustainability and Shared Value, SAGARPA

Translation Available: English to Spanish

Pulling All The Pieces Of The Water Enigma Together: An Advanced Look At Water Formulation

Select aspects of advanced water treatment will be discussed. Analysis of chloride corrosion, customized water formulations, no waste reverse osmosis systems, blend back techniques, alkalinity and hardness relationships, LSI and what it should tell you will all be explained. Misconceptions and outright untruths will be examined.

Time: 9:00 - 10:15am

Room: TCC Tahoma 3

Target Audience: B - Baristas, CE- Coffee Enthusiasts, R - Roasters, RO- Retail Operators

Category: Science and Innovation

Presenter(s): David Beeman, Director of R&D, Global Customized Water

The future of specialty coffee is not only determined by trends in the consuming end! Explore the latest emerging trends on the other side of the value chain, from the farm to the importer, with the Coffee Quality Institute (CQI). CQI, a non-profit organization, has been working internationally to improve the quality of coffee and the lives of the people who produce it for over 20 years. CQI’s unique point of view on coffee quality from the farm to the cup has allowed us to acquire a broad perspective on emerging coffee origins, processing and markets. Discover what we have learned over the years about the different origins for specialty coffee in Asia, Africa and the Americas, from Myanmar to Congo; about innovative and exciting processing methods, condensed in the new Coffee Processing Certificate, and about alternative markets for high-quality coffee including fine robusta.

Time: 9:00 - 10:15am

Room: TCC Tahoma 4

Target Audience: B - Baristas, CE- Coffee Enthusiasts, P - Producers, R - Roasters, RO- Retail Operators, T- Traders

Category: Commerce and Trading

Presenter(s): Andrew Hetzel, Coffee Policy and Trade Adviser, Coffee Strategies | Mario Fernandez, Technical Director, Coffee Quality Institute | Craig Holt, Founder, Atlas Coffee Importers

Moderator:
Carlos Brando, Director, P&A Ltda

Translation Available: English to Spanish

The foundation of a successful business is knowledge. What resources are available for the specialty coffee business to enable better decision making and strategy? This presentation explores several different specialty coffee research studies, how they connect with each other, and how they can inform the business manager to increase chances of success.

Time: 9:00 - 10:15am

Room: TCC Tahoma 5

Target Audience: R - Roasters, RO- Retail Operators

Category: Roasting and Retailing

Presenter(s): Heather Ward, Market Research Manager, Specialty Coffee Association

Farmer Perspective: Production Economic Complexities and Challenges

This panel will explore the perspectives of various types of coffee farmers (small, medium, and large) from different producing countries. The goals of the lecture is to elevate this conversation within our industry to ensure that the challenges faced by the coffee farmers and therefore our industry's access to its raw material, are well understood. Where possible, institutional support from producing countries will be relied upon to provide baseline production economic data as examples along with anecdotal accounts from various coffee farmers.

Time: 9:00 - 10:15am

Room: TCC Yakima 1

Target Audience: B - Baristas, CE- Coffee Enthusiasts, P - Producers, R - Roasters, RO- Retail Operators, T- Traders

Category: Sustainability

Presenter(s): Ashley Prentice, Coffee Market Strategist, ANACAFE | Viviana Gurdian, Marketing Sales, Hacienda Miramonte, | Juan David Rendon, Cooperativa de Los Andes in Colombia

Moderator: Chad Trewick, Consultant, Reciprocafé, LLC

Today’s coffee market is punctuated by unprecedented price volatility which exposes entire supply chains to risk. Such wide swings in coffee prices make it hard for both coffee buyers and sellers to plan finances and predict inventories. While price risk can be mitigated by various strategies ranging from basic inventory management to the use of sophisticated financial tools such as futures and derivatives, coffee producing organizations still struggle with developing and executing price risk management strategies successfully. Addressing this knowledge gap is not only a priority for producer organizations that want to improve business performance and return more to their growers, but also for roasters to secure long term fixed pricing, certifiers and NGOs to increase producer competitiveness, and social lenders to de-risk their clients in order to “lend more for longer for less”. This panel discussion offers diverse, practical perspectives on innovating producer-level capacity through managing market risk.

Time: 10:30 - 11:45am

Room: TCC Chelan 2

Target Audience: P - Producers, R - Roasters, T- Traders

Category: Commerce and Trading

Presenter(s): Esperanza Dionisio, General Manager, CAC Pangoa | Hugo Villela, Oikocredit | Juan David Rendon Canaveral, General Manager, DelosAndes Cooperativa | Sara Morrocchi, Founder, Vuna Origin Consulting

Translation Available: English to Spanish, Spanish to English

Moderator: Ben Corey-Moran, Director, Coffee Supply Chain, Fair Trade USA

Coffee Botany 101: Genetics, Varieties, and Physiology

This lecture will give you all the scientific fundamentals you need to understand the coffee plant. First, we will cover brief outline of coffee genetics, helping to explain how coffee is unique and how genetics interact with environmental factors to influence yield and performance. Next, we will discuss the history of coffee breeding and the relationships between your favorite varieties and cultivars. The basics of coffee physiology will be next. We will consider how coffee anatomy and physiology make it a very special plant, and its biology will ultimately influence how coffee thrives or fails against climate change, pests & pathogens, and other stresses. Finally, we will end with a discussion on the current state of research on how all of these biological factors influence cup quality.

Time: 10:30 - 11:45am

Room: TCC Chelan 4

Target Audience: B - Baristas, CE- Coffee Enthusiasts, R - Roasters, RO- Retail Operators, T- Traders

Category: Science and Innovation

Presenter(s): Emma Sage, Science Manager, Specialty Coffee Association

Converting Consumers to Specialty: A Practical Guide to Capturing Customers and Roasting To Blow Their Minds

Coffee is one of the most consumed beverages on the planet. With awareness of the high end Specialty market rising, this should be a great time to be in the high-end, independent coffee sector. Unfortunately tapping into that market potential and creating businesses that can stand the test of time isn't quite as simple as it seems.

This lecture takes a look at things we can do to capture a larger market share and build more sustainable businesses in the Specialty Coffee sector.

We'll look at what people are looking for in a coffee experience, what's keeping people from patronizing independent Specialty shops, and also look at some practical techniques for roasting coffee that you will love, but will also resonate with a large audience.

Although specifically geared towards business owners, roasters, and high level management - there are also nuggets of knowledge that anyone who works in a customer facing business can learn from.

See you there!

Time: 10:30 - 11:45am

Room: TCC Tahoma 1

Target Audience: B - Baristas, CE- Coffee Enthusiasts, R - Roasters, RO- Retail Operators

Category: Roasting and Retailing

Presenter(s): Chris Baca, Owner/Operator, Cat & Cloud

Coffee's Best Chance Against Climate Change and Finding the Next Geisha: The Global Conservation Strategy for Coffee

The coffee chain is facing huge challenges in the coming years due to changes in climatic conditions, quantity and quality demands. What can we do to address these challenges? We will need to go back to the diversity of coffee. Studies show that coffee trees could be extinct in the wild within 70 years. Luckily, there are diverse collections of coffee trees around the world. We can find the answers to these challenges in these collections, but they need to be protected.

The Crop Trust, an international organization tasked to conserve and make available crop diversity worldwide, partnered with World Coffee Research to develop a global strategy for the conservation of coffee diversity. Completed in 2016, the strategy describes collaborative plan to safeguard this diversity, forever, and use it to improve the crop.

The panel will discuss the issues facing coffee production and the possible solutions that genetic diversity presents.

Time: 10:30 - 11:45am

Room: TCC Tahoma 2

Target Audience: CE - Coffee Enthusiasts, P - Producers, RO- Retail Operators, T - Traders

Category: Science and Innovation

Presenter(s): Marie Haga, The Crop Trust | Dr. Christophe Montagnon, Scientific Director, World Coffee Research | Price Peterson, Dr., Hacienda La Esmeralda | Sarada Krishnan, Director of Horticulture and Center for Global Initiatives, Denver Botanic Gardens | Brian Lainoff, Lead Partnerships Coordinator, The Crop Trust

Translation Available: English to Spanish

Opening a New Cafe? Design it Right - Build it Once

This lecture will explore the most critical issues (and mistakes) owners face during the design and build-out process when opening a new café. 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 café. This is a must see seminar for anyone entering the specialty coffee business.

Time: 10:30 - 11:45am

Room: TCC Tahoma 3

Target Audience: B - Baristas, RO- Retail Operators

Category: Roasting and Retailing

Presenter(s): Tom Palm, President, Design & Layout Services

The Chocolate Barista + The Coffeewoman | Intersectionality, Building Influence, and Changing Power Structures

While topics of gender have accelerated in the past couple of years, those discussions have almost exclusively centered on white women. The lack of intersectionality hinders our ability to achieve true diversity and inclusion. The fact is, women of color and those who identify outside of the CIS-normative, experience a unique set of challenges that often go unheard. This panel aims to elevate those perspectives while discussing how to remove barriers, build influence, and foster the change needed for greater representation and a more collaborative, compassionate and creative approach within the coffee industry.

Time: 10:30 - 11:45am

Room: TCC Tahoma 4

Target Audience: B - Baristas, CE- Coffee Enthusiasts, R - Roasters, RO- Retail Operators, T- Traders, P - Producers

Category: Roasting and Retailing

Presenter(s): Liz Dean, Director of Retail, Irving Farm Coffee Roasters | Phyllis Johnson, President, BD Imports | Michelle Johnson, Social Coffee Activist, The Chocolate Barista | Tracy Ging, Vice President, Strategic Development, S&D Coffee & Tea | Jenn Chen, Coffee Marketer, Writer & Photographer, Jenn Chen | Meister, Content Specialst, Cafe Imports | Tymika Lawrence, Regional Partnership Manager, Genuine Origin

Moderators: Michelle Johnson, Social Coffee Activist, The Chocolate Barista | Tracy Ging, Vice President, Strategic Development, S&D Coffee & Tea

Potato Defect: Science, Collaboration, Solutions

Over the last year the University of Seattle, Sucafina, Counter Culture, and a few other roasters and institutions have all collaborated to understand Potato Defect better, and set out to test the idea of sorting by an electronic nose. This process has uncovered new information and a possible solution for this very detrimental defect.

Time: 10:30 - 11:45am

Room: TCC Tahoma 5

Target Audience: B - Baristas, CE- Coffee Enthusiasts, P - Producers, R - Roasters, RO- Retail Operators, T- Traders

Category: Science and Innovation

Presenter(s): DJ Bodden, EA to Management Team, SUCAFINA | Isabelle Avellenada, Senior BS Biochemistry, Seattle University | Susan Jackels, Professor Emerita of Chemistry, Seattle University

Moderator:
Timothy Hill, Coffee Buyer, Counter Culture Coffee

Financing Sustainability

As western tastes for specialty coffee evolve, the International Coffee Organization expects the market to grow almost 25 percent by 2020. Uncertain economic futures and a lack of accessible financing combined with the mounting threat to crop yields leave the sustainability of specialty coffee in question.
This panel explores coffee financing throughout the global supply chain from the farmer all the way to the roaster and discusses innovative approaches to raising capital for businesses and producers. Attend to learn and contribute to how companies both small and large can leverage financing and raise capital for the sustainability of their supply chains, while investing in the future of the world’s second most traded commodity. Most importantly, learn how you can invest in the future of coffee farmers as well as the future of the specialty coffee industry.

Time: 10:30 - 11:45am

Room: TCC Yakima 1

Target Audience: B - Baristas, CE- Coffee Enthusiasts, P - Producers, R - Roasters, RO- Retail Operators, T- Traders

Category: Sustainability

Presenter(s): Jerónimo Bollen, General Manager, Latin America, Root Capital | Eric Poncon, Director, Ecom - SMS (Sustainable Managment Services) | Harper McConnell, Senior Manager, Starbucks Coffee Company | Luis Chamorro, Director Central America, Mercon Coffee Group

SUNDAY, APRIL 23RD

Roasting For Brew Methods: Does One Style Fit All?

How does roasting affect flavor notes found in the cup? Are certain organic acids lost during roasting and certain brew methods? Does a French Press highlight different aspects of coffee than a V60? We will discuss how to maximize organic acids during roasting that can also be presented in different brew methods. It is essential to know the objective and purpose of the coffee before applying a certain roast profile. We will discuss the morphology of the green coffee and how that will affect the roast profile as well as the brew method and flavor profile in the cup.

Time: 10:30 - 11:45am

Room: TCC Chelan 2

Target Audience: B - Baristas, CE- Coffee Enthusiasts, R -Roasters

Category: Roasting and Retailing

Presenter(s): Kris Wieser, Coffee Quality Manager and Assistant Green Buyer, Philz Coffee | Jodi Wieser, Coffee Trainer, Gather Coffee Company

Translation Available: English to Spanish

Roast Small, Package Big: "Small Batch" Digital Printing And Other Options For Your Packaging

The lecture will present options for small to medium sized coffee roasters to market their coffee in packages that look as good as those used by the big boys. The presentation will discuss newly available "small batch" digital printing as well as labeling, hot stamping, and roto-gravure printing. We will also learn how to select packaging that preserves roasted coffee freshness and provides sustainability.

Time: 10:30 - 11:45am

Room: TCC Chelan 4

Target Audience: R - Roasters, RO- Retail Operators

Category: Roasting and Retailing

Presenter(s): Raquel Mayer, Creative Director, QuelDesign | William Walters, Executive Vice President, Pacific Bag, Inc.

How To Establish Effective Direct-Trade Relationships Based On Quality

Anyone can cup a great coffee at a farm or mill at origin, but it is challenging to ensure that the same exact coffee (and quality) you sourced arrives at your roastery.

In this presentation, followed by a discussion, the presenter will outline, step by step, how to set up effective direct-trade relationships that result in high-cupping, sustainable, and transparent coffees in your roastery. We will also discuss ways to protect your business against coffee switching and other pitfalls of direct trade. The goal of the lecture is for roasters to walk away more capable of pursuing direct-trade relationships that result in high-cupping, sustainable coffees.

Time: 10:30 - 11:45am

Room: TCC Tahoma 1

Target Audience: CE- Coffee Enthusiasts, R - Roasters

Category: Commerce and Trading

Presenter(s): Ben Weiner, President/CEO/Chief Farmer, Gold Mountain Coffee Growers, LLC

Coffee Quality Institute | El procesamiento como una herramienta innovadora para obtener perfiles de taza (panel de discusión). GIVEN IN SPANISH (English translation provided)

El CQI es una organización sin fines de lucro que ha trabajado por mejorar la calidad del café y las vidas de quienes lo producen por más de 20 años. Como tal, el CQI ha constatado la importancia del procesamiento (beneficiado) como uno de los principales factores, no sólo para mantener al producto limpio y libre de defectos, sino para obtener perfiles de sabor que puedan diferenciarse en los mercados de cafés especiales. En este panel, presentamos algunos casos de éxito de socios y amigos del CQI que están utilizando el procesamiento de manera innovadora para acceder mercados de mayor precio. En esta charla, abarcaremos los últimos descubrimientos científicos y tecnológicos sobre procesamiento y su impacto en taza, exploraremos ejemplos prácticos de utilización del procesamiento para impactar en el perfil de sabor para acceder a mercados específicos y nos enteraremos de algunas tecnologías para controlar mejor el sabor final en taza.

Time: 10:30 - 11:45am

Room: TCC Tahoma 2

Target Audience: P - Producers, T- Traders

Category: Farming and Processing

Presenter(s): Cesar C. Echeverry, Director Ejecutivo, TECNiCAFÉ | Hernando Tapasco, Agronomist, SOCODEVI - Society for International Development | Joel Shuler, Owner, Casa BRasil Coffees and Little City Coffee Roasters | Mario Fernández, Technical Director, Coffee Quality Institute

Moderator: Mario Fernández, Technical Director, Coffee Quality Institute

Translation Available: Spanish to English

Youth Empowerment for Coffee Sustainability

Funcafé promotes human development in rural areas through Education, Health + Food and Nutrition Security. We are a private Guatemalan non-profit organization who recognize the importance of an education with quality and relevance. We have established three High School Centres focussed on Coffee Specialization which will provide new opportunities for young entrepreneurs to prepare them for a career in agribusiness.

Time: 10:30 - 11:45am

Room: TCC Tahoma 3

Target Audience: B - Baristas, CE- Coffee Enthusiasts, P - Producers, R - Roasters, RO- Retail Operators, T- Traders

Category: Farming and Processing

Presenter(s): Jorge Oliveros, Agricultural Engineer, USAID/ANACAFE/PCVR | Margarita Cano, Bachelor in International Affairs, Funcafé | Santiago Giron, Agricultural Engineer, Funcafé

Challenges To Coffee World Supply: A Case Study On Production Costs And Funding Availability For Coffee Producers In Brazil

The issue of production increase has been a challenge in coffee producing countries. By one side there are expansion limits via planting new areas. By the other side, the existing coffee areas is under pressure. Due to population growth, some land originally planted with coffee has been required for urban development and for food crops production. Another issue is the changes in the global climatic patterns, according to International Trade Centre (2016) there is a real possibility that fewer parts of the world will be suitable for growing coffee.

Brazilian coffee production is currently facing a paradox. Strong world demand versus its capacity to respond through productivity increase. The lack of credit increases the financial difficulties that farmers face: i. at the beginning of the crop year, thus enabling them to buy inputs, ii. to renew coffee plantations that will be 3 years without production.

The question of financing agriculture has been an important discussion in the agricultural policy area. The central concern is the search for new sources of funds, able to meet the financing needs, since the rural credit has a participation below 30% in the funding needed to produce coffee.

Time: 10:30 - 11:45am

Room: TCC Tahoma 5

Target Audience: CE- Coffee Enthusiasts, P - Producers, T- Traders

Category: Commerce and Trading

Presenter(s): Heloisa Melo, Market Analyst, Agroconsult

Living Wage: An Opportunity For The Coffee Industry To Close The Farmworkers' Sustainability Gap

The concept of living wage has been gaining momentum in agricultural production as a way to secure that the majority of people involved in agriculture have access to dignified living conditions. Living wage also presents an opportunity to secure a more stable labour force, and obtain improvements in productivity and quality. The Global Living Wage Coalition is conducting studies to understand what the living wage is in several regions where coffee is produced. This information could help farmers, workers and companies to understand the gap between current wages and living wages while creating opportunities to close that gap too.

This panel will share findings from the most recent research on living wage in coffee producing regions (Brazil, Nicaragua, Mexico, Guatemala and Kenya) and discuss how it can be used in practice as a call for action to the sector to address workers’ wages and general conditions. Representatives from the food industry, NGO’s and academia will discuss specific initiatives being implemented that include coffee workers, farmers and industry and that use living wage to improve the sustainability of supply chains.

Time: 10:30 - 11:45am

Room: TCC Yakima 1

Target Audience: P - Producers, R - Roasters, T - Traders

Category: Sustainability

Presenter(s): Julius N'ganga, Regional Representative East Africa, UTZ | Koen Voorend, Dr., GLWC | Noura Hanna, Workers Rights and Livelihood Expert, UTZ | Ambrose Kirobi, Senior Agronomist, CMS Kenya

 
 
 

Meet the Presenters