Lecture Description
This panel will explore the fascinating concept of microbial terroir and how wild and cultivated biodiversity shape coffee quality. While discussions about biodiversity in coffee landscapes often focus on charismatic species, the hidden world of microbes, yeasts, and fungi plays a critical role in flavor development. Building on exciting new research that links coffee quality to soil and fruit microbiomes on Colombian coffee farms, this session will explore the connections between microbial diversity, production and post-harvest practices, and quality outcomes.
Panelists will include researchers, producers, and industry leaders who leverage microbial biodiversity to enhance coffee quality. Topics will include the impacts of wild yeast strains and soil microbial communities on cup profiles and the role of soil management strategies including forest inoculation on coffee yield and flavor. Attendees will gain practical insights into how microbial biodiversity can be harnessed to achieve a high-quality, resilient coffee supply. This session offers actionable strategies to integrate microbial diversity into coffee sourcing, processing, and marketing, enhancing both quality and sustainability and underscoring the vital link between biodiversity conservation and exceptional coffee.
Date: Friday April 25, 2025
Time: 1:00pm - 2:00pm
Location: Room 362ABC
Category: Science
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speakers
Dr. Steve Kutos