Lecture Description

In this session, we will dive into the essential steps for launching and running a successful mobile coffee business. From developing a solid business plan to selecting the right equipment, we’ll cover all the critical factors needed to get started. Attendees will learn about location strategies, navigating local regulations, optimizing operations on-the-go, and how to create a unique brand identity that resonates with customers.

We'll also discuss key financial considerations, including managing inventory, tracking sales, and maintaining profitability, as well as creative marketing ideas to grow your customer base. Whether you're just starting out or looking to expand an existing business, this presentation will provide actionable insights and practical tools for making your mobile coffee business a thriving success.

Date: Friday, April 25, 2025
Time: 9:00AM - 10:00AM
Location: Room 350DEF
Category: Business

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

Eric Rowell

Destiny Rowell

Lecture Description

This lecture explores the intersections of coffee farming, climate change, and gender within Uganda’s smallholder farming communities. Agriculture, particularly coffee, plays a crucial role in Uganda’s economy, but climate change poses a serious threat to its sustainability. Women, who are essential participants in the agricultural value chain, face heightened vulnerabilities, including limited access to land and resources. This lecture will focus on the specific effects of climate change on women smallholder farmers, their role in coffee production, and their innovative adaptation strategies. Attendees will gain insights into the gender gaps in climate adaptation efforts and policy responses, with a focus on creating more resilient and inclusive systems for coffee production.

Date: Friday April 25, 2025
Time: 9:00am - 10:00am
Location: Room 352DEF
Category: Sustainability

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

Johnbosco Birenge (he/him)
Trainer, Empire Agricultural Coffee Services Ltd

Birenge Johnbosco is a seasoned agricultural expert with over 18 years experience climate-smart agriculture, agribusiness, and coffee value chain development. Holds an M.Sc. in Sustainable Agriculture from the University of the Free State, South Africa, and a B.Sc. in Agriculture from Kyambogo University, Dip crop science Uganda. His expertise spans coffee value chain development, project evaluations, capacity building, and policy analysis. Johnbosco has worked extensively in Uganda, Kenya, Rwanda, and Tanzania, leading initiatives in agronomy, farmer training, and market sustainability. His commitment to empowering smallholder women farmers and strengthening agricultural enterprises has contributed to sustainable farming and rural economic growth.

Lecture Description

Our industry has found different ways to answer the question, "what is specialty coffee?" since the term was first introduced in the 1970s by Erna Knutsen. In this lecture, we'll look at three common themes in the answers to this question over time—improving lives, chasing quality, and delivering experience—before sharing the SCA's formal answer to this question, published in 2021. Along the way, we'll also highlight different places to learn more about some of the latest answers here at Expo.

Date: Friday, April 25, 2025
Time: 9:00am - 10:00am
Location: Room 351DEF
Category: Business

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

TBA

Lecture Description

Agricultural meteorology is the study and use of weather and climate information to enhance or expand agricultural crops or to increase crop production. It is a crucial tool when mitigating the impacts of climate change, however many in the coffee industry remain unaware of its importance. 

In this session, I will analyze current coffee production trends against the accelerated warming and shifting rainfall patterns we've observed in the global climate.

In this discussion, I will explore the following topics:

1) An agri-meteorological overview of the primary drivers of climate warming and the rate at which it's occurring.

2) How I see the next 5-10 years of weather shaping up and what deviations from 'normal conditions' may become a feature of global weather in the future.

3) A deep dive on coffee production and what specific trends in 2023-2024 tell us about 'danger thresholds for coffee production. How often are we at risk of breaking these thresholds in the future?

4) Steps that can be taken at the farm level to offset some of the weather impact in this new climate regime.

5) Geographic areas that may become more/less suitable in time.

Date: April 25, 2025
Time: 9:00am - 10:00am
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

TBA

Lecture Description

In this lecture, we will discuss human physiology, sensory memory, and learn more about the specific chemical aromas that make coffee so special. Join us if you would like to learn more about the science behind the human olfactory system and the chemistry and history of key coffee aromas. We will begin with physiology, move to coffee, and end with strategies for building an olfactory library. To finish, we will discuss some easy methods that you can use at home or in the lab to develop your own critical coffee olfactory library.

Date: April 25, 2025
Time: 9:00am - 10:00am
Location: 361ABC
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

Emma Sage (she/her)
Director of Science and Content, Coffee Quality Institute

Emma Sage is the Director of Science and Content at CQI. She is a coffee scientist and educator. Since 2018, she has worked to support many areas within CQI, including managing public projects, the Post-Harvest Processing program, and CQI education overall. Today, she ensures all education reflects the best available science and responds to the needs of coffee producers. Sage worked with Editions Jean Lenoir on the new edition of Le Nez Du Café and is the author of the revised book and aroma cards. She holds a Master of Science degree in botany, a B.A. in ecology, and received a post-graduate certificate from the Applied Sensory and Consumer Science Certificate Program at UC Davis.

Lecture Description

Marketers have realized the value of researching human motivation in consumer behavior. We combined Netnography – the online observation of the consumer, and Means End Chain Analysis (MECA) to research the home brewing habits of coffee consumers. Trained teams of 2 or 3 observers/interviewers observed 30 coffee consumers brewing their coffee at home using their customary or preferred method (i.e., drip brew, pour over, Aeropress, French press, espresso, capsules, etc.). They then interviewed them about their brewing method and habits using a laddering interview technique that opened with the question “Why do you use this method to brew your coffee?”, and followed with a series of “Why is it important to you that…?” questions.

Netnography accessed critical innovation levers such as triggers of use (i.e., to wake up or as a break in the day), user customization (i.e., light or medium roasts preferred for full flavor expression and less bitterness; type of sweetener or creamer added if any), interactions with the user’s environment (i.e., adjusting to local water composition), intangible attributes of the method (i.e., comfort from the brewed cup), and most importantly for breakthrough innovation - unarticulated user needs.

MECA produced a hierarchical value map that included caffeine, convenience, flavor, less wasteful, personalized, social drinking, and cheaper as the main attributes associated with consumers’ brewing methods. Consequences of those methods were energy, saving time in the morning, pleasant aromatic properties, saving resources, controlling taste, desire to fit in, and saving money. In turn, MECA linked those consequences to such personal values as academic and career performance, enhanced productivity, enjoyment, environmental ethics, health consciousness, belonging, and financial responsibility.

This information can be used by coffee companies and manufacturers of coffee brewing equipment to optimize their offerings and design new brewing experiences.

Date: Friday April 25, 2025
Time: 9:00am - 10:00am
Location: Room 360ABC
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

Jean-Xavier Guinard (he/him)
Professor, University of California, Davis

Jean-Xavier Guinard is Professor of Sensory Science and Co-Director of the Coffee Center at the University of California, Davis. His research focuses on sensory and culinary strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages (including coffee!) and other consumer products. He was an architect of the Coffee Taster’s Flavor Wheel, the Coffee Sensory and Consumer Brewing Control Chart, and Coffee Cuality™. Jean-Xavier has authored over 120 peer-reviewed publications. He teaches undergraduate, graduate and lifelong learning courses at UC Davis and consults for food and beverage companies and consumer agencies worldwide.

Lik Xian Lim (he/him)
PhD Candidate, UC Davis Coffee Center

Lik Xian is a Ph.D. candidate in the Agricultural and Environmental Chemistry Graduate Group at the University of California, Davis. He earned his B.S. in Food Science and Technology from UC Davis in 2021.
As a key researcher at the UC Davis Coffee Center, Lik has explored the effects of water pulsing duty cycles on coffee extraction and concentration, as well as topics such as cold brew coffee chemistry, coffee and food pairings, and sensory acceptance. His expertise extends beyond coffee—he is also highly skilled in the sensory evaluation of wine, specializing in smoke taint and mouthfeel characterization.
Through his interdisciplinary approach, Lik bridges chemistry and sensory science to enhance the understanding and enjoyment of coffee and wine.

Lecture Description

In this presentation, we will explore the potential of coffee by-products within the bioeconomy, addressing how to convert agricultural residues into valuable resources for various industries. Coffee production generates large volumes of by-products, such as pulp, mucilage, parchment, and grounds, which can have applications in sectors such as food, cosmetics, pharmaceuticals, and energy. Each of these materials offers opportunities for a circular, low-carbon economy, contributing to sustainability and new sources of income for producers and rural communities.

We will discuss recent studies and success stories on the extraction of antioxidants, fibers, biofuels, and biofertilizers derived from coffee, showing how innovation in by-product valorization can meet the demand for greener and more sustainable products. The talk will provide attendees with an understanding of the market trends and emerging technologies that are transforming the coffee sector, as well as insights into the positive economic and environmental impact these developments can offer in the context of the global bioeconomy.

This session is aimed at researchers, industry professionals, and entrepreneurs interested in sustainable solutions and innovative business models in the coffee sector.

Date: April 25, 2025
Time: 10:15am - 11:15am
Location: Room 352DEF
Category: Sustainability

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

Andrés Felipe Bahamón Monje (he/him)
Master in Coffee Science & Technology, Surcolombiana University

Andrés Felipe Bahamón Monje is a researcher at the Centro Surcolombiano de Investigación en Café (Cesurcafé) of the Universidad Surcolombiana and a professor in the Agroindustrial Engineering program. His work focuses on post-harvest, quality, and valorization of coffee and cocoa by-products, with a special interest in fermentation, drying, and transformation processes. He has led national and international research projects financed by the General System of Royalties and has collaborated with international institutions in applied research. His experience in physicochemical, sensory, and encapsulation analysis has allowed him to contribute to the development of innovative products and strengthen sustainable coffee growing.

Lecture Description

In the fast-paced and competitive coffee roasting industry, operational efficiency is key to achieving sustainable growth and profitability. This session will focus on best practices in four essential areas: smart buying, inventory management, production efficiency, and overall operational effectiveness.

Attendees will gain actionable insights into sourcing coffee beans at competitive prices, building strong supplier relationships, and maintaining inventory levels that minimize waste and maximize cash flow. The session will also explore techniques for streamlining roasting processes to enhance consistency and quality, optimizing production timelines, and leveraging technology and data to improve workflows and reduce downtime.

With practical tools, this talk will empower coffee roasters to enhance their business operations, adapt to market demands, and scale efficiently. Whether you’re looking to refine your supply chain, reduce waste, or boost output, this session will provide a comprehensive roadmap to operational success.

Date: April 25, 2025
Time: 10:15am - 11:15am
Location: Rom 351DEF
Category: Business

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

TBA

Lecture Description

Following up on a 2023 webinar series entitled “Promoting Wealth for Women in Coffee,” this panel will address the powerful, proven concept of microfinance and microcredit and how it could be leveraged more in coffee. The panelists will define what microfinance is, present on microfinance programs across several projects and countries, and avoid the pitfall of presenting microcredit (broadly) as a 'New Idea,’ as this is a long running effort that has intersected with many other industries. The panelists will emphasize and investigate the clear and proven impacts, as well as the often overlooked side effects. One of the programs that will be presented is the “Learning Loan Microfinance” program, which acknowledged that economic, civil or natural disaster shocks will always be risk variables to longterm sustainability, but when vulnerable women learn skills, like financial and business literacy skills, those are sustainable, and they will have a stronger platform from which to recover from a shock. Women may not “lift themselves out of poverty” because of one loan, but they will have everlasting skills. The financial education and experience that women gain from a microfinance program is a valuable piece that is often overlooked in impact studies.

Date: April 25, 2025
Time: 10:15am - 11:15am
Location: Room 360ABC
Category: Sustainability

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.

Moderator

Amaris Gutierrez-Ray
Founder, Women in Coffee Project

Panelists

Roberta Lauretti-Bernhard

Ruth Ann Church

Others TBA

Lecture Description

Discover the journey of Panama Geisha, one of the world’s most renowned coffee varieties, from its origins to the cup. This lecture explores the unique characteristics of the Panamanian terroir that give Geisha its exceptional qualities and delves into the meticulous farming and processing methods employed by local producers.

We’ll examine roasting approaches designed to highlight the delicate and complex flavor profiles of Geisha, offering insights into handling competition-grade beans. Attendees will also explore brewing techniques tailored to maximize the sensory experience of Geisha coffee, ensuring each cup fully reflects its distinctive attributes.

This lecture is designed for baristas, roasters, and coffee enthusiasts who wish to deepen their knowledge and refine their skills in working with this extraordinary coffee.

Date: April 25, 2025
Time: 10:15am - 11:15am
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

Ytzvan Mastino Morales (he/he)
Founder & CEO, Pulpa Coffee Company

Ytzvan is a Panamanian coffee entrepreneur, roaster, and brewing expert, dedicated to elevating specialty coffee through innovation and education. He is the founder of Pulpa Coffee Company, a coffee innovation company and roastery, that develops cutting-edge products like BrewGPT, an AI-driven brewing assistant. As a ranked competitor in global brewing championships, he has represented Panama on international stages. With expertise in green coffee sourcing, roasting, and brewing techniques, Ytzvan collaborates with coffee professionals worldwide. Passionate about sharing Panama’s exceptional coffees, he continues to push boundaries in the specialty coffee industry through competition, research, and technological advancements.

Lecture Description

In this lecture participants will embark on a fascinating exploration of Yemen's rich coffee heritage, renowned for its unique flavors and exceptional quality.  This session delves into the historical practices that have shaped Yemeni coffee cultivation and processing, highlighting the traditional methods passed down through generations.

By examining these time-honored techniques, we will uncover the underlying principles that contribute to the distinctive characteristics of Yemeni coffee. The lecture will also integrate scientific insights, demonstrating how modern research can validate these traditional practices. Attendees will learn about the intricate relationship between environmental factors, cultivation methods, and flavor profiles, emphasizing the importance of preserving Yemen's coffee legacy and those like it.

Furthermore, the lecture will encourage discussions on how we can apply this knowledge to improve the quality of coffee globally while respecting and honoring its origins. This engaging session aims to inspire coffee enthusiasts, industry professionals, and researchers alike to appreciate the depth of Yemeni coffee culture, fostering a greater understanding of how historical wisdom can inform contemporary practices and elevate coffee quality worldwide. Join us as we bridge the gap between tradition and science in the pursuit of excellence.

Date: Friday April 25, 2025
Time: 10:15am - 11:15am
Location: Room 361ABC
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. Anja Rahn (she/her)
Curious About Coffee Science

Anja Rahn, Ph.D., earned her Food Chemistry degree from McGill University under Prof. Varoujan Yaylayan, focusing on flavor generation. As Aroma and Flavour Lead at ZHAW’s Coffee Excellence Centre, she led numerous industry projects and became a Q & R Grader to connect with coffee professionals. In 2019, she joined JDE-Peet as Principal Coffee Chemist, tackling complex challenges and contributing to the Horizon 2020 project BOLERO. In 2023, she became independent, launched CuriousAboutCoffeeScience.com, and works as a consultant while preparing to publish a book on coffee quality's origin in 2025.

Lecture Description

Do you feel like you and your team are frantically filling orders at the last minute? Do you wonder whether or not you are making a profit? Do you feel like your coffee releases are rushed and your buyers never really understand what you are offering or why?

To answer these questions effectively, you need to examine the inner workings of your business to ensure you have the necessary structure to maintain the health of both your business and your people.

In this presentation, we'll cover the five essentials every growing coffee roaster needs, including product pricing structure, building and using a pricing calculator, creating and using a coffee release process, green coffee management and tools, financial structure and dry product management.

Date: April 25, 2025
Time: 10:15am - 11:15am
Location: Room 350DEF
Category: Business

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

Luke Waite (he/him)
Founder and Principal Consultant, Pomelo Coffee Consulting

Luke Waite is the founder and principal consultant of Pomelo Coffee Consulting and the creator of the Core 7, a framework designed to help coffee roasters build lasting success in business. His background is marked by transforming coffee companies that are in the red into highly efficient and profitable businesses.

He specializes in three key areas for growing roasters: people, processes, and profit, and he believes these are essential elements for improving efficiency in business.

His goal for Pomelo—and the industry—is for specialty coffee roasters to achieve operational stability so they can make a positive impact on the world.

Lecture Description

Tea is all too often an afterthought at most cafes and coffee shops. The wonderful world of tea is much larger than just chai lattes and matcha lattes! This class and workshop will take you on a "tea tour" of tea origin countries, cultures, varieties, preparation and serving tips. Learn what tea-drinking customers look for - and hate - about ordering tea in a cafe or restaurant, and what you can do to lure them in and keep them coming back!

Date: Friday April 25, 2025
Time: 11:30am - 12:30pm
Location: Room 350DEF
Category: Business

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

Amanda Vermillion (pr/pr)
Director, Lone Star Houston Tea Festival, Inc.

Amanda Vermillion is an avid tea drinker, and the owner of The Tea Mistress, LLC, a specialty retailer of tea, coffee, herbal blends, tea accessories and gifts, vintage and modern teaware. Amanda earned her Tea Master Certification from International Tea Masters Association in 2013 and her Tea Blending and New World Tea Certifications from I-TEI in 2014. The Tea Mistress, LLC combines Amanda’s passion for, and knowledge of, teas and tisanes with her extensive event-planning experience. Our slogan is “infusing knowledge”. Amanda has spoken and taught tea classes and workshops for various organizations online and in person. Amanda is also the founder and director of Lone Star Houston Tea Festival, Inc., the 501(c)3 non-profit organization responsible for the Lone Star Iced Tea Festival and the Houston Tea Festival.

Lecture Description

Coffee-growing communities face extraordinary challenges, from climate change and food insecurity to economic instability and lack of public services. Addressing these complexities requires innovative and holistic solutions—and that’s where collaboration between nonprofits and the coffee industry shines.

This panel brings together leaders from Food 4 Farmers, Grounds for Health, and Equal Origins to explore what makes community support initiatives successful. Through real-world examples, we’ll discuss how projects that focus on the broader context of coffee farmers’ lives—not just coffee production—can drive lasting change. Panelists will share key steps to cultivating meaningful impact, highlight the critical role the coffee industry can play as an ally, and demonstrate how our collective work supports coffee-growing communities facing urgent threats.

Attendees will leave with actionable insights into how the coffee community can support and scale impactful programs, ensuring a sustainable future for coffee and the farmers who grow it. Whether you’re a roasting company, coffee producer, or nonprofit professional, this panel offers a chance to learn, collaborate, and deepen your commitment to building resilience in coffee-growing regions. Together, we can harness the power of the coffee industry as a force for good.

Date: April 25, 2025
Time: 11:30am - 12:30pm
Location: Room 352DEF
Category: Sustainability

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.

Panelists

This panel brings together leaders with decades of experience addressing food security, gender equity, health, and sustainability in coffee-growing communities. Their combined expertise offers attendees actionable insights into building resilient, inclusive, and thriving communities.

Marcela Pino
Co-Founder, Food 4 Farmers

Marcela has over 20 years of experience designing programs that empower coffee farmers through food security and economic diversification. Her expertise in agroecology and participatory development provides a holistic approach to supporting farming families.

Kyle Engleman
Executive Director, Grounds for Health

Kyle brings a global perspective on health equity in coffee communities. Her background in designing and evaluating rural healthcare programs demonstrates the importance of integrating health solutions into community development.

Kimberly Easson
Founder and CEO, Equal Origins

Kimberly’s 30+ years in sustainable trade and gender equity make her a leading voice in building inclusive supply chains. Her work emphasizes partnerships that address the social and economic challenges facing coffee farmers, ensuring long-term sustainability.

Together, these panelists represent a diverse range of perspectives and practical expertise, offering strategies for coffee professionals to support impactful, community-driven initiatives.

Lecture Description

Whether you're selling coffee to the consumers, coffee shops, or roasters, it can sometimes be a challenge to figure out what coffees buyers will prefer. Consumer science gives us a tool- called Preference Mapping- which can help businesses understand their customers' needs and offer more compelling products. Learn how to use the principles of Preference Mapping by utilizing the SCA's Coffee Value Assessment to analyze coffee's sensory and extrinsic attributes.

Date: Friday April 25, 2025
Time: 11:30am - 12:30pm
Location: Room 351DEF
Category: Business

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

Peter Giuliano (he/him)
Chief Research Officer, Specialty Coffee Association

Peter Giuliano is the Executive Director of the Coffee Science Foundation and Chief Research Officer of the Specialty Coffee Association. With more than 30 years’ experience in the coffee trade, his focus now is on promoting research and scientific inquiry on coffee, and bringing evidence-based insights to the coffee industry.

Lecture Description

Although coffee quality depends on several factors including genetic constitution of coffee variety, environmental conditions, technological procedures adopted in crop management and post-harvest processing, it’s very known that coffee variety is an important factor that contributes to defining the agronomic and cup quality performance.

Agronomic Institute of Campinas (IAC), in Sao Paulo Estate, is the oldest Brazilian institution for coffee research that maintain a big Coffee Germplasm Collection, so important for coffee breeding. Many efforts have been intensified to study Genotype x Environment interaction effects on the coffee quality.

Coffee varieties from Ethiopia, India, Kenya and some hybrids have been compared in different environmental conditions aiming to know the agronomical and technological performance, emphasizing the cup quality and exotic sensory profile. Preliminary results from different field experiments are promising and indicated that several varieties scoring up to 90 SCA points, confirming the genotype effects on cup quality.

In the first part of this lecture, it will be presented how IAC Specialty Coffee Program explore the Coffee Germplasm aiming to select coffee varieties with differentiated cup quality. In the second, it will be present some results obtained in field trials, showing exotic flavors and intrinsic sensory characteristics of each coffee variety.

Date: Friday, April 25, 2025
Time: 11:30am - 12:30pm
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

Gerson Giomo
Scientific Researcher, Agronomic Institute (IAC)

Gerson Giomo is a Scientific Researcher at Agronomic Institute (IAC) in Campinas, Sao Paulo State, Brazil (IAC). He is an experienced Agronomist Engineer, Doctor in Agronomy at Sao Paulo State University, Post Doctor in Coffee Processing at Federal University of Lavras, SCA Cupping Judge, licensed Qgrader and coordinator of IAC Specialty Coffee Research Program.

Rebecca Nogueira

Rebecca Nogueira is a coffee educator, multi-consultant and professional cup judge. With a technical degree in coffee farming at Federal Institute of Southern Minas Gerais and a licensed Q-Grader. Graduated in the Faculty of Economics and Administration at University of São Paulo with a specialization in local development at the Sorbonne University in Paris. She is coordinator of the Coffee School at the Coffee Industry Union in São Paulo (SINDICAFÉ-SP).

Lecture Description

This panel explores new strategies to improve the carbon and biodiversity outcomes of sustainability initiatives in the coffee industry. Building on a new global meta-analysis that defines the carbon sequestration potential of coffee agriculture, the discussion will examine how carbon payment programs—which may promote carbon insetting, tree-planting, and agroforestry—miss critical opportunities to enhance biodiversity and long-term resilience.

Panelists will address the coffee industry's contributions to global carbon budgets, the limitations of a carbon-first approach when addressing broader environmental challenges, and practical ways to redesign these sustainability programs for greater ecological impact, including for biodiversity. With perspectives from researchers, conservation organizations, private companies, and coffee producers with diverse experiences implementing these programs, attendees will gain actionable strategies to implement or improve sustainability initiatives that not only meet carbon goals but also support thriving ecosystems. Additionally, attendees will leave with practical knowledge to strengthen coffee’s role in combating climate change while ensuring a resilient future for coffee production.

Date: Friday April 25, 2025
Time: 11:30am - 12:30pm
Location: Room 360ABC
Category: Sustainability

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. Emily Pappo
Climate Change Fellow, Smithsonian Institution.

Dr. Pappo is a former coffee buyer who is now an ecologist studying climate change resilience in coffee farms and landscapes. She will frame the discussion with a recently completed meta-analysis evaluating tradeoffs between carbon and biodiversity conservation in agroforestry.

Dr. Ruth Bennett
Research Ecologist, Smithsonian Institution & Director, Smithsonian Bird Friendly.

Dr. Bennett will present on strategies and tools developed by the Smithsonian to support conservation objectives through coffee agroforestry. She will share the design and implementation of Shade Tree Catalogues created for coffee-growing regions across Latin America and Asia and how these catalogues can inform agroforestry projects that sequester carbon, provide high-quality habitat, and support producers.

Esperanza Dionisio
President, Cooperativa Agraria Cafetelera Pangoa, Peru.

As the leader of a cooperative that has extensive experience with implementing carbon payment programs, Esperanza will share on-the-ground perspectives and lessons learned.

Lecture Description

Premium coffee, grown, roasted, and stored to demanding standards, along with a corps of baristas skilled in its preparation, drove the emergence of specialty coffee. Although cow's milk remains the gold standard for lattes, more than half of today's customers request plant-based milk. Baristas are challenged with creating the same presentation and drinking experience with these non-dairy milks.

Dr. James Gratzek has developed non-dairy oat and almond barista milks for leading specialty coffee houses. As the market for plant-based milk has expanded into mainstream food markets, the performance standards for premium plant-based milk are being set by the demands of specialty coffees. To develop a premium plant-based barista milk from pecans, Dr. Gratzek leveraged his experience developing other plant-based milks as well as leading-edge food science research and processing technology to create non-dairy barista milks.

Date: Friday, April 25, 2025
Time: 11:30pm - 12:30pm
Location: Room 361ABC
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

James Gratzek

Lecture Description

Global conversations about coffee often overlook the rich consumer cultures of the very regions where it is grown. This lecture, rooted in anthropology and history, brings those vibrant traditions to the forefront: discussing how countries known for coffee production also boast deeply entrenched and unique coffee consumption practices. Drawing from her course, The Anthropology of Coffee, offered at Portland State University, author and historian Lani Kingston explores how coffee, from Ethiopia’s communal ceremonies to India’s spice-infused brews, has shaped cultures, rituals, and culinary landscapes across the globe.

Lani is the author of several influential books on coffee, including Spill the Beans: Global Coffee Culture, now available in seven languages, and her latest work, Designing Coffee. Her research dives deep into the cultural and social aspects of coffee around the world. In this session, she will guide attendees through the diverse ways coffee is integrated into daily life, revealing its role not just as a commodity but as a powerful cultural force. 

This session will uncover the rich, lesser-discussed narratives of coffee consumption and discover how these diverse traditions continue to shape today’s coffee experience.

Date: Friday April 25, 2025
Time: 1:00pm - 2:00pm
Location: Room 351DEF
Category: Business

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

Lani Kingston (she/her)
Coffee Anthropologist, Author & Consultant, Portland State University | Coffee Fest

Lani Kingston is a renowned coffee and food anthropologist, author, and educator. She has written four internationally published books on coffee, including the bestselling How to Make Coffee, with her work translated into over 17 languages. She directs conference and education programming for Coffee Fest, overseeing four annual events across the country. With over 15 years of senior leadership experience, she has developed coffee brands and chocolate factories in London and Singapore. Lani holds Master’s degrees in Food Studies and Education, teaches The Anthropology of Coffee and The Anthropology of Chocolate at Portland State University, and sits on the Board of Directors for Slow Food Portland.

Lecture Description

We continue to experience an incredibly volatile NY”C” market, and it is likely that 2025 will continue to see unexpected movements. It is important for exporters, cooperatives and producers to understand the ever-changing market conditions so that appropriate trading decisions can be made. What awaits us in 2025? This presentation will provide participants with an overview of Sucafina’s methodology to evaluating global supply and demand. We will take an in-depth look at fundamentals, macroeconomic factors, fund positioning and technicals—all factors that strongly influence coffee market prices. We will dissect origin production figures, global demand, differential trends, the macro-economic situation, fund positioning, arbitrage, spreads and certified stocks. We don’t have a crystal ball, but the market information we present will hopefully provide origin partners with the resources and information to manage risk and execute successful trades.

Date: Friday, April 25, 2025
Time: 1:00pm - 2:00pm
Location: Room 350DEF
Category: Business

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

Jordan Hooper
Head of Green Coffee Trading, Sucafina

Luis Fernando Esteves
CAMP Commercial Director, Sucafina

Tatiana Diaz
CAMP Origination Manager, Sucafina

Lecture Description

Rebuild Women’s Hope is a cooperative led by women coffee farmers located on the large, remote island of Idjwi in Lake Kivu in the east of the Democratic Republic of Congo. Our mission is to produce specialty quality coffee whilst empowering women and raising the standard of living of our members.

For generations, farmers on Idjwi have largely depended on the coffee they grow. But before Rebuild Women’s Hope (RWH) was founded they had no way of processing their coffee to a high standard and nowhere to sell it apart from to smugglers, who took it across the lake to nearby Rwanda.

While women in Congo do much of the labor involved in growing and harvesting coffee on their family farms, traditionally it is their husbands who are in charge when it comes to selling the produce and making business decisions. The contribution of women is largely not recognized in society and women are widely seen as being incapable of dignified work that contributes to the needs of their families and communities.

At RWH, women are at the center of decision-making. We work to create a spirit of entrepreneurship and self-management among our women members in order to raise the standard of living in our communities. We believe that a community where women are empowered is a thriving community.

Date: Friday April 25, 2025
Time: 1:00pm - 2:00pm
Location: Room 352DEF
Category: Sustainability

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

Marcelline Budza

Marcelline Budza is a farmer, feminist and human rights defender of Congolese nationality, known for my contribution to the fight against the socio-economic violence faced by women in the east of my country, thanks to coffee growing.

Marcelline Budza grew up in Bukavu on the south shore of Lake Kivu during one of the most violent periods in the history of the Democratic Republic of Congo (DRC). The youngest of four daughters, her father abandoned the family when she was three. Inspired by her mother’s bravery in raising her and her sisters and sending them to school using the money she earned from selling coffee and pineapples, Marcelline was motivated from a young age to do something to change the situation for women and girls in eastern DRC. After studying agronomy at the Evangelical University in Africa, Marcelline founded Rebuild Women’s Hope in 2013.

Lecture Description

This panel discussion will delve into the dynamic landscape of Indian specialty coffee. We will explore the factors driving the growth of the Indian specialty coffee industry, including advancements in cultivation, processing, and quality control and research. A key focus will be on the sustainability of traditional coffee-growing practices in India. We'll discuss the importance of shade-grown coffee, natural forest environments, and rich biodiversity. Additionally, the panel will highlight the unique value of endemic Indian coffee species and the ongoing research into climate-resilient species.  The panel will discuss strategies to enhance access to global markets, such as building strong brand identities, fostering sustainable partnerships, and leveraging direct trade relationships.  By examining the challenges and opportunities facing the Indian specialty coffee sector, this panel aims to stimulate insightful discussions and foster collaborations among industry stakeholders.

Date: Friday April 25, 2025
Time: 1:00pm - 2:00pm
Location: Room 360ABC
Category: Sustainability

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

Komal Sable (she/her)
Founder, South India Coffee Company

Komal Sable, a serial entrepreneur, co-founded South India Coffee Company (SICC) in 2017. Born in Pune, Maharashtra, she is a Q Processing Level 2 - Professional and also a Post Harvesting Processing Lecturer. Komal's entrepreneurial journey extends across various sectors, including technology, fashion, and lifestyle services. SICC is a collaborative supply chain company that sources sustainably produced Indian specialty coffee with delivery across the world. Its mission is to work with coffee producers, roasters, and importers to create a more equitable and sustainable coffee industry.

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

Lecture Description

This presentation explores the fascinating world of natural and spontaneous fermentations, focusing on their role in enhancing the quality and value of agricultural products. Drawing from extensive research on substrates such as coffee, cacao, cassava, and sugarcane, we will delve into the microbial biodiversity involved in these processes and their impact on flavor, aroma, and safety.

By connecting traditional methods with cutting-edge microbiological techniques, the session highlights how the study of rudimentary fermentations can drive innovation in food and beverage production. From identifying key microorganisms to developing tailored microbial cocktails, the presentation will showcase strategies to optimize fermentation outcomes while preserving cultural heritage and sustainability.

Attendees will gain insights into how natural fermentation processes are being transformed into scalable industrial solutions and how these innovations contribute to the development of new products that meet evolving consumer demands. Whether you’re a researcher, producer, or industry professional, this session will inspire new approaches to harnessing the power of fermentation for quality enhancement and product differentiation.

Join us to discover how tradition and science converge to shape the future of food and beverage innovation.

Date: Saturday April 26, 2026
Time: 9:00am - 10:00am
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

Rosane Schwan (she/her)
Professor, Federal University of Lavras

Rosane Freitas Schwan, Full Professor at UFLA, is an Agricultural Engineer (UFES) with a master's (UFV), PhD (University of Bath, UK), and postdoc at MIT (2019–2020) in Fermentation Microbiology. A former CEPLAC researcher, she enhanced chocolate quality and accelerated cocoa fermentation. At UFLA, she studies fermentation in coffee, sugarcane, cocoa, cassava, and other crops. She has supervised 90+ graduate students, directs CCMA, and leads NEFER. With 280+ publications, two edited books, 46 book chapters, and eight patents, her research advances microbiology, biodiversity, and fermentation in natural and industrial processes.

Lecture Description

The global coffee industry generates over 40 million tonnes of biomass annually through coffee processing. This biological material is an underutilized resource full of with potential for sustainable value addition and waste reduction. The true wealth of coffee lies beyond the three billion cups consumed daily; by enhancing resource efficiency through a circular economy and regenerative agriculture approach, we can cultivate new products, create jobs, combat climate change, and protect our environment.

The latest Coffee Development Report by International Coffee Organization, “Beyond Coffee: Toward a Coffee Circular Economy,” explores the transformative potential of circular economy in coffee. Co-created in partnership with the International Trade Centre, Lavazza Foundation, Politecnico di Torino, and the Center for Circular Economy in Coffee, this edition of the CDR is informed by a global multi-stakeholders working group.

This panel discussion brings the findings to life through a discussion with coffee organizations and companies who aim to integrate circular economy and regenerative agriculture holistically throughout the coffee value chain. How can these practices not only be environmentally sustainable, but also generate shared, equitable economic value for coffee stakeholders? What challenges limit the adaptation in practice? What is the role of coffee stakeholders in addressing the challenges to promote widespread adoption of these practices?

Date: Saturday April 26, 2025
Time: 9:00am - 10:00am
Location: Room 360ABC
Category: Sustainability

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

Katherine Oglietti
Coffee Guide Network Coordinator, International Trade Centre

In her roles as the co-coordinator for the C4CEC and Coffee Guide Network coordinator, Katherine facilitates discussions and action through global multi-stakeholders working groups. The Circular Economy Working Group now includes over 60 participants representing 44 organizations in 36 countries.

Lecture Description

Step back over 200 years and discover the groundbreaking insights of the founding father of thermodynamics, who is also considered one of the first coffee scientists. In this engaging lecture, you will learn about his innovative approach to brewing the perfect cup of coffee and find out who this remarkable figure is—trust us, you won’t regret it!

Explore how he established a definition of coffee quality that remains influential in the modern industry. Discover how he optimized thermodynamics in his brewing system to enhance flavor and aroma retention.

Participants will delve into essential thermodynamic principles underpinning his brewing method, ensuring every cup delivers the finest flavors. By understanding the interplay between convection, conduction, and radiation, you will acquire valuable techniques to elevate your own brewing skills.

Join us for this unique opportunity to learn from a pioneering figure whose work laid the foundation for contemporary practices. You’ll gain insights into historical methodologies and receive practical tips to apply to your own coffee-making.

This lecture promises to be an enlightening experience, blending history, science, and the art of brewing. Engage with fellow coffee enthusiasts and deepen your appreciation for the craft as we unveil the thermodynamic secrets to the perfect brew!

Date: Saturday April 26, 2025
Time: 9:00am - 10:00am
Location: Room 361ABC
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. Anja Rahn (she/her)
Curious About Coffee Science

Anja Rahn, Ph.D., earned her Food Chemistry degree from McGill University under Prof. Varoujan Yaylayan, focusing on flavor generation. As Aroma and Flavour Lead at ZHAW’s Coffee Excellence Centre, she led numerous industry projects and became a Q & R Grader to connect with coffee professionals. In 2019, she joined JDE-Peet as Principal Coffee Chemist, tackling complex challenges and contributing to the Horizon 2020 project BOLERO. In 2023, she became independent, launched CuriousAboutCoffeeScience.com, and works as a consultant while preparing to publish a book on coffee quality's origin in 2025.

Lecture Description

In today’s digital-first world, e-commerce data is crucial for coffee businesses, whether in retail, wholesale, roasting, or allied products. Platforms like Shopify provide insights that can enhance customer engagement, inventory management, and revenue growth. However, many companies underutilize this valuable data. This lecture will demonstrate how to harness data-driven capabilities to optimize your coffee business.

We’ll discuss how retail brands can personalize the shopping experience to foster customer loyalty, how green coffee sellers can forecast demand using market data, and how wholesale suppliers can identify revenue opportunities and improve profitability through analytics. Attendees will learn to tailor marketing strategies to boost sales, focusing on personalization, subscription models, market expansion, and customer retention. 

Through real-world case studies and actionable examples, this session will:

· Illustrate how data can keep you competitive and thriving.

· Provide strategies for leveraging e-commerce analytics to understand customer behavior and adapt to market trends

· Explore ways to optimize product offerings, create marketing opportunities, and streamline inventory management.

· Highlight techniques for customizing marketing and sales strategies for various customer segments, from individual consumers to wholesale buyers.

Date: Saturday April 26, 2025
Time: 9:00am - 10:00am
Location: Room 351DEF
Category: Business

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

Chris Legler (he/him)
CEO, Axios Growth Consultants

Chris Legler, the founder and CEO of Axios Growth Consultants, specializes in empowering businesses to thrive amid economic uncertainty. With 30+ years of experience at industry giants like Espresso Supply, Bonavita, Starbucks, and Sony, Chris brings unparalleled insight into navigating complex markets and fueling growth.

A former coffee roastery owner, he intimately understands the opportunities and challenges facing small business owners. In addition to being a Certified Management Consultant, Chris holds an MBA from Seattle University, and a certificate in Circular Economy and Sustainable Strategies from Cambridge.

Chris is passionate about helping companies innovate, adapt, and unlock their full potential.

Lecture Description

Coffee farming families are facing a perfect storm of challenges. Climate change is intensifying, leading to more frequent and severe weather events that disrupt coffee production and drive up costs. This uncertainty, coupled with persistent food insecurity and a growing generational gap—where young people are increasingly leaving farms—threatens the future of coffee production.

This panel will explore the lived experiences of coffee farmers in Guatemala and the broader impacts of migration on farming communities. Felix Camposeco, Co-op Manager at ACODIHUE, and Carlos Reynoso, Co-op Manager at Manos Campesinas, will share firsthand accounts of the challenges their co-ops face and innovative strategies to build resilience. Melissa Wilson Becerril, Impact Manager at Coop Coffees, an impact-driven coffee importer, will provide insights into how collaborative partnerships across the supply chain can support producers. Marcela Pino, Director and Co-Founder of Food 4 Farmers, will add her expertise on food security initiatives and community-driven solutions that reduce vulnerability.

Moderated by Rick Peyser, Co-Founder of Food 4 Farmers, this panel will illuminate the intersection of climate change, migration, and coffee, offering actionable strategies for attendees committed to fostering a sustainable and equitable coffee industry.

Date: Saturday April 26, 2025
Time: 9:00am - 10:00am
Location: Room 352DEF
Category: Sustainability

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

This panel unites experts with diverse perspectives, offering a comprehensive view of the challenges facing coffee-growing communities and the solutions needed to foster resilience.

Marcela Pino
Marcela Pino brings expertise in food security and community-driven solutions, focusing on holistic strategies to address issues beyond coffee production.

Felix Camposeco
Felix Camposeco, representing ACODIHUE, provides an on-the-ground perspective, highlighting how co-ops empower women producers and strengthen economic independence.

Carlos Reynoso
Carlos Reynoso offers insights into generational transitions in coffee farming, sharing strategies to keep young people engaged in agriculture while addressing migration pressures.

Melissa Becerril
Melissa Becerril bridges producers and markets as Impact Manager for Cooperative Coffees, emphasizing how supply chain collaboration drives economic and environmental sustainability.

Rick Peyser
Rick Peyser, a leader in sustainable coffee initiatives, ensures dynamic facilitation and connects these perspectives to provide actionable insights for attendees.

Lecture Description

This powerpoint presentation 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 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 1000 clients interested in opening a new café. This is a must see seminar for anyone entering the specialty coffee business. 

Date: Saturday April 26, 2026
Time: 9:00am - 10:00am
Location: Room 350DEF
Category: Business

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

Tom Palm (he/him)
Coffee Shop Designer, Design & Layout Services

Tom brings almost three decades of expertise in foodservice equipment to Design & Layout Services. His deep knowledge of the industry, combined with a passion for helping entrepreneurs, has made him a sought-after speaker at coffee trade shows across the country. Whether it’s offering guidance on selecting the right equipment or sharing insights on how to successfully open a cafe, Tom is known for his ability to break down complex topics into actionable advice. His presentations are not only informative but also engaging, thanks to his larger-than-life personality that draws in audiences and keeps them captivated.

Lecture Description

Coffee is a complex product shaped by a combination of physical, chemical, and thermodynamic processes. This lecture will explore how fluid dynamics and transport phenomena are integral to understanding the science behind coffee roasting and brewing. The roasting process involves heat transfer and gas exchange that occur within the coffee beans, which are key to developing aroma, flavor, and texture. Fluid dynamics influences the movement of air and steam within the roasting machine, impacting heat distribution and moisture evaporation. Understanding these factors is crucial for optimizing roast profiles and ensuring consistent quality.

Similarly, the extraction of coffee during brewing relies heavily on principles of fluid flow, diffusion, and convective heat transfer. The interaction between water and coffee grounds determines the extraction efficiency and ultimately the flavor and aroma profile of the brew. We will delve into how the concentration gradients, temperature gradients, and solubility properties affect the extraction process.

By examining these transport phenomena, this lecture will provide insights into how they govern coffee’s transformation from raw bean to beverage, offering valuable knowledge for both professionals and enthusiasts aiming to elevate their coffee-making techniques.

Date: Saturday April 26, 2025
Time: 10:15am - 11:15am
Location: Room 361ABC
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

Connor Firth (he/him)
Postdoctoral Scientist in Catalytic Materials

While his roots lie in Chicagoland, Connor Firth is now a postdoctoral scientist in Zurich. He has spent the last seven years in Switzerland where he recently obtained his PhD at the École Polytechnique Fédérale de Lausanne, during which he spent 4 years assisting in teaching transport phenomena and fluid dynamics. It was during this time that his passion for coffee developed and evolved. Now, the time has come to combine expertise and passion and bring into the spotlight the inextricable and intimate link between the fundamental physics of transport phenomena and the coffee that ends up in our cups.

Lecture Description

The compounding impacts of climate change, nature loss, and farmer and farmworker poverty have underscored the urgent need for action across the coffee industry to ensure the sector's future. It is increasingly clear that the most effective approach for the private sector to address this complex array of challenges lies in embedding procurement practices within a comprehensive sustainability strategy. But what does this look like in practice?

Representatives from Keurig Dr Pepper and RGC Coffee will present concrete examples of how they have leveraged their commercial relationship to drive meaningful impact among farmers and farmworkers in their shared supply base, leading to measurable improvements in income, soil health, biodiversity, and more. By pairing strategic investment with sound procurement practices, they have created a powerful multiplier effect, amplifying both the reach and depth of their impact.

This session aims to spark conversation around practical ways to integrate purchasing into the sustainability agenda, offering a blueprint for companies who are just starting their journeys as well as for those who have long been at this table.

Date: Saturday April 26, 2025
Time: 10:15am - 11:15am
Location: Room 352DEF
Category: Sustainability

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

Allie Stauss (she/her)
Senior Project Manager, Supply Chain Sustainability, Keurig Dr Pepper

Allie Stauss is a senior project manager of supply chain sustainability at Keurig Dr Pepper (KDP). She oversees the tactical execution of KDP's supply chain sustainability strategy for coffee and supports strategy development for other categories including apple, corn, and cocoa to advance progress toward the company's commitments to responsible sourcing, nature, and livelihoods. Drawing on her roots at the intersection of coffee and sustainability, first at the development NGO TechnoServe and then at KDP, Allie builds partnerships that manage risk while also unlocking creative opportunities for long-term impact in the coffee sector.

Lecture Description

Automation has long since been heralded as a driver of efficiency, quality, and consistency - but at what cost? This session explores how automation is reshaping the coffee landscape—from precision brewing systems to robotic baristas—and the ethical implications of these changes in an industry that prides itself on creativity and connection.

Join us as we dive into the impact on barista livelihoods, the customer experience, and the core values of community. We’ll discuss real-world examples of automation adoption, including successes, controversies, and lessons learned. We'll look at strategies for integrating automation whilst preserving craft and values.

Date: Saturday April 26, 2025
Time: 10:15am - 11:15am
Location: Room 350DEF
Category: Business

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

TBA

Lecture Description

In this lecture, we'll explore the fundamentals of inventory management for green coffee buyers at coffee roasting companies. Precise inventory management can help coffee roasting companies avoid critical mistakes that cost money and create stress. Expect to learn how to make important inventory calculations that will help you run an efficient business

Date: Saturday April 26, 2025
Time: 10:15am - 11:15am
Location: Room 351DEF
Category: Business

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

Jay Kling (he/him)
Founder, Efficiency.coffee

Jay Kling is a professional green coffee buyer and the founder of www.efficiency.coffee. Jay's mission is to increase the sustainability of the specialty coffee industry by helping coffee roasters get better at supply chain management. When we manage our inventory well, project demand accurately, and run efficient supply chains, we save money that makes our businesses more sustainable. If you want to pay equitable prices for coffee at origin, you have to run a tight business at the roastery!

Lecture Description

This lecture will explore profiling recipes in automatic coffee solutions. What affects my flavor profile in an automatic coffee machine? How do I get the most out of switching to automatic solutions? What does extraction look like? Espresso extraction is evolving rapidly, and recipes can adjust to emerging, automatic technology.

Date: Saturday April 26, 2025
Time: 10:15am - 11:15am
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

Gage Johnston (he/him)
Marketing Manager, Franke Coffee Systems, Americas

Gage Johnston is the Marketing Manager for Franke Coffee Systems in North America, specializing in market intelligence, product management, and coffee education. With a rich background in specialty coffee and business operations, Gage has held key roles such as Director of Coffee and Head Roaster. His deep industry knowledge and vast experience make him an invaluable resource. Outside of work, Gage enjoys philosophy, exploring the plant-based food scene, studying languages, and traveling the world.

Lecture Description

This panel will spotlight the transformative power of community-led development in coffee-growing communities across Latin America and East & Central Africa. Local leaders who have participated in The Chain Collaborative’s Community-Led Development Incubator will share their experiences, from identifying community challenges to designing and implementing impactful solutions. Attendees will hear first-hand accounts of their projects and key takeaways and learnings from the process. The session will highlight the importance of centering local expertise and leadership to drive sustainable change in the coffee sector. 

Date: Saturday April 26, 2025
Time: 10:15am - 11:15am
Location: Room 360ABC
Category: Sustainability

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

Nora Burkey (she/her)
Founder and Executive Director, The Chain Collaborative

Nora is the founder and director of The Chain Collaborative (TCC), a 10-year-old non-profit that practices and promotes community-led development (CLD) in the coffee sector. Through their CLD Incubator program, they invest in projects that are designed by local leaders of community-based organizations and coffee associations in coffee-growing regions of Africa and Latin America. Under the banner of TCC and in collaboration with other industry colleagues, Nora also consults on various assignments in the development and agricultural sectors. Past and present clients include Fairtrade International, Root Capital, Nature Conservancy, Sustainable Coffee Challenge, and more.

Lecture Description

This lecture will explore the transformative role of Artificial Intelligence (AI) and the Internet of Things (IoT) in the coffee industry. From farm-level production to processing and beyond, technology is rapidly enhancing quality control, operational efficiency, and sustainability. The session will highlight real-world applications and future possibilities for AI and IoT to reshape the coffee supply chain.

The objective is to provide a comprehensive framework, balancing the technical aspects of AI and IoT with practical, real-world applications and considerations for sustainability and efficiency in the specialty coffee industry.

Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 351DEF
Category: Business

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

Mery Santos (she/her)
Director of Diversity, Innovation & Sustainability, Global Leadership Alliance (GLA)

Mery Santos is a dedicated leader who combines traditional values with new technologies to guide organizations through change. Inspired by her studies on Exponential Organizations (ExO), she uses innovative principles to empower transformation. Her focus on Artificial Intelligence and the Internet of Things helps businesses improve efficiency and build resilience. She champions sustainable practices that drive growth and a responsible future while fostering meaningful dialogue among industry leaders. Humble and committed, Mery passionately supports empowering women in coffee providing practical insights and forward-thinking strategies.

Lecture Description

Ethiopia, known as the birthplace of coffee, offers a variety of production systems that emphasize tradition and sustainability.

These systems include forest coffee, semi-forest coffee, garden coffee, and state farms, each representing a unique approach to cultivating high-quality coffee while conserving the environment.

Most Ethiopian producers and exporters, particularly those engaged in semi-forest coffee practices, are committed to environmental stewardship and naturally align with the European Union Deforestation-Free Regulation (EUDR).

This alignment is achieved through sustainable practices that protect forests and support local communities.

Semi-forest coffee, in particular, involves minimal intervention that preserves the natural forest ecosystem, maintains biodiversity, and supports carbon sequestration efforts.

A community-driven model through Participatory Forest Management Associations (PFMAs) empowers local farmers to actively manage and protect forest areas, fostering sustainable livelihoods and enhancing Ethiopia’s coffee quality and reputation.

This workshop will showcase how Ethiopia’s producers and exporters contribute to a deforestation-free coffee supply chain, reinforcing the country’s role as a leader in specialty coffee production through methods that respect both the environment, and the communities involved.

Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 360ABC
Category: Sustainability

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

TBA

Lecture Description

As part of Sustainable Harvest's Unsustainable Project Campaign, we are examining unsustainable practices in the specialty coffee trade. Our goal is to foster a meaningful conversation on social, environmental, and fiscal sustainability for coffee producers.

This panel will explore the benefits and challenges of two key models in specialty: micro-lots and direct trade.

Micro-lots: We will discuss how micro-lots can benefit producers through premium pricing and quality differentiation. We will also address the limitations, including scalability and market access. How can roasters deepen their engagement with micro-lot producers beyond the transaction?

Direct Trade: This discussion will explore the market limitations of direct trade, such as logistical and financial challenges. We’ll also examine its potential to empower producers by creating transparent, equitable relationships and greater autonomy within the supply chain. What more can be done to strengthen this model?

By exploring these models, we want to identify strategies that promote true sustainability and empower producers. This panel will offer insights into how roasters and producers can shift from transactional relationships to long-term partnerships that drive meaningful change.

Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 352DEF
Category: Sustainability

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.

Moderator

Danna Wasserman
Sustainable Trading Manager, Sustainable Harvest

Panelists

Hara Kumaran
Buyer, Metric Coffee

Jay Kling
Buyer, Irving Farm

Benjamin Paz-Owner
Owner, Beneficio San Vicente

Lecture Description

Specialty coffees offer a wide range of sensory profiles that warrant the investigation of the appropriateness of their pairing with different foods. Our hypothesis was that fruity and acidic coffees would pair better with sweet breakfast or dessert foods, whereas dark roasted and bitter coffees would pair better with savory foods.

In a first experiment, 240 specialty coffee drinkers evaluated the appropriateness of the pairing of 4 specialty coffees with different flavor profiles and 6 savory (breakfast sandwich, nut mix) or sweet (red berries, croissant, cheesecake, chocolate) foods, using an incomplete, balanced block design, whereby each consumer evaluated the pairing of 2 of the coffees with 3 of the foods for appropriateness and congruency, complexity and balance of flavors, and other measures of their impression of the coffees and of the foods separately (i.e., degree of liking, Just-About-Right scaling of specific attributes, Check-All-That-Apply from a list of sensory attributes), and provided demographic and coffee usage information. In a second experiment, 200 black coffee drinkers tasted the same 4 coffees and evaluated the appropriateness of their pairing with a larger set of foods that they viewed on their smartphone or tablet, but did not taste.

Familiarity with the pairing was the main driver of coffee and food pairing appropriateness or quality, but sensory congruency (i.e., the coffees and the foods having some commonality in their sensory profiles) and hedonic congruency (i.e., the coffee and the food both being liked) also resulted in high appropriateness ratings. Consumers felt that the dark roasted Columbian coffee would pair well with chocolate, desserts, baked goods and pastries. Actually tasting the more unusual combinations in our design (of coffee and nut mix, or coffee and red berries) led some consumers to give them high hedonic ratings, suggesting new avenues for the marketing of specialty coffee.

Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
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

Jean-Xavier Guinard (he/him)
Professor, University of California, Davis

Jean-Xavier Guinard is Professor of Sensory Science and Co-Director of the Coffee Center at the University of California, Davis. His research focuses on sensory and culinary strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages (including coffee!) and other consumer products. He was an architect of the Coffee Taster’s Flavor Wheel, the Coffee Sensory and Consumer Brewing Control Chart, and Coffee Cuality™. Jean-Xavier has authored over 120 peer-reviewed publications. He teaches undergraduate, graduate and lifelong learning courses at UC Davis and consults for food and beverage companies and consumer agencies worldwide.

Lik Xian Lim (he/him)
PhD Candidate, UC Davis Coffee Center

Lik Xian is a Ph.D. candidate in the Agricultural and Environmental Chemistry Graduate Group at the University of California, Davis. He earned his B.S. in Food Science and Technology from UC Davis in 2021.
As a key researcher at the UC Davis Coffee Center, Lik has explored the effects of water pulsing duty cycles on coffee extraction and concentration, as well as topics such as cold brew coffee chemistry, coffee and food pairings, and sensory acceptance. His expertise extends beyond coffee—he is also highly skilled in the sensory evaluation of wine, specializing in smoke taint and mouthfeel characterization.
Through his interdisciplinary approach, Lik bridges chemistry and sensory science to enhance the understanding and enjoyment of coffee and wine.

Lecture Description

As facilitators of NKG PACE, an educational program designed to support underrepresented coffee professionals in advancing their careers, we’re continuously exploring the diverse and fulfilling opportunities available within the coffee industry —beyond the café.

Cafés often serve as entry points into the coffee world, introducing individuals to vibrant, likeminded communities; creatively rewarding skillsets; and a global industry that intersects with key issues including climate change, economics and social justice. But as professionals grow, many wonder: Is it possible to build a sustainable and rewarding career in coffee?

This panel seeks to explore pathways for professional and financial advancement within the industry, featuring insights from entrepreneurs, academics, machine makers, importers, non-profits and other coffee-adjacent professionals. Together, we’ll discuss how to find, consider and broaden opportunities in rewarding coffee careers.

Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 350DEF
Category: Business

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

TBA

Lecture Description

With the purpose of providing actionable insight backed by high-quality research, this lecture proposal provides results from research of the influence of brewing methods—cold, hot, and gentle—on the sensory attributes of coffee, including sweetness, acidity, bitterness, and mouthfeel. Medium-roasted Colombian coffee, certified by the Raíz Sustainable Westrock program, was brewed under controlled conditions, varying extraction time and temperature to assess their effects on aroma, flavor, and overall taste perception. Sensory evaluations employed the Coffee Value Assessment (CVA), a cutting-edge framework recently introduced by the Specialty Coffee Association (SCA), alongside Generic Descriptive Analysis (DA), a cornerstone of sensory science was used. A panel of coffee experts, trained in the CVA protocol and sensory lexicon, conducted assessments in triplicate across four sessions. Supplemental evaluations isolated taste and tactile attributes using nose clips to minimize olfactory interference. Intensities of sensory attributes were quantified using a standardized 15-point scale, and statistical analysis revealed sensory patterns for each brewing method. The findings provide actionable research insights for coffee professionals aiming to tailor flavor profiles and cater to diverse consumer preferences. Beyond practical applications, the study underscores the evolving role of advanced sensory techniques in the coffee industry, offering a nuanced understanding of how brewing methods shape the sensory experience of coffee.

Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 361ABC
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. Nancy Cordoba (she/her)
R&D Principal Scientist, Westrock Coffee

Dr. Nancy Córdoba is an engineer and coffee scientist from Nariño, Colombia, specializing in coffee flavor chemistry, sensory science, extraction, and product innovation. She holds a Ph.D. in Biosciences, an M.Sc. in Process Design and Management, and completed postdoctoral research at The Ohio State University’s Flavor Research and Education Center. Her research has advanced coffee extraction, cold and hot brew chemistry, sweetness perception, and post-harvest processing. Currently, she serves as the R&D Principal Scientist at Westrock Coffee Company. With expertise in both academic research and industry applications, she is dedicated to bridging scientific advancements, sustainability practices, and ethical sourcing to drive innovation and elevate the coffee industry and its stakeholders.

Lecture Description

Explore how the U.S. Coffee Championships serve as a powerful platform for personal growth, career advancement, and industry innovation. This panel will feature insights from past competitors, mentors, and supporters who have experienced the transformative impact of the competition process. From honing technical skills to building industry connections and elevating brands, the discussion will highlight the tangible benefits for individuals and businesses alike. Attendees will walk away with actionable strategies for engaging with coffee competitions and fostering a culture of excellence and inclusivity within the specialty coffee community.

This panel will also be include some of the current leaders to explain the current format, how the competitions have evolved, and where we are headed.

Through engaging stories, case studies, and a discussion on the changing landscape of coffee competitions, attendees will leave inspired and equipped to participate in or support these transformative events.

Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 351DEF
Category: Business

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

TBA

Lecture Description

Bold brands stand out from the competition much better and are more likely to gain legal trademark protections. This session will review what makes a bold brand, and how to form one, as well the legal steps that can help any brand gain more protection.

Brands and trademarks are key assets for all small businesses and are often mis-understood or ignored. This session will provide small business owners with information about selecting, protecting and enforcing trademarks from Erik Pelton, an experienced trademark attorney who has helped to protect thousands of brands over more than two decades.

The workshop will provide “nuts and bolts” for small business owners on brand and trademark topics including selecting new brand names, applying to register trademarks, and dealing with trademark enforcement and infringement issues. Mr. Pelton will also discuss the U.S. Patent and Trademark Office (USPTO) application process, and provide case studies regarding bold, protected brands in across the coffee industry.

Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 360ABC
Category: Business

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

Erik Pelton (he/him)
Founder, Erik M. Pelton & Associates

Erik Pelton has dedicated his career to making intellectual property protection understandable, accessible, and affordable for businesses of all sizes and types. Erik began his career as a trademark examiner for the U.S. Patent and Trademark Office before launching his own boutique firm with the goal of making the process of protecting a brand easy through the enduring ideals of great customer service, affordability, and clarity.
With 25 years of experience in the field of trademarks and more than 4,500 trademarks registered, Mr. Pelton has represented hundreds of clients in trademark disputes; and published countless podcasts, articles, and videos.

Lecture Description

This lecture will explore the results of a study looking at divergences between Brazilian and British professional coffee tasters, considering how the commonly used flavours in coffee trading are often Northern Hemisphere in origin and may marginalize producers in coffee-growing nations. By investigating these multisensory dynamics, the study highlights how embodied tasting practices convey meaning and value within the coffee industry. We will present preliminary results from an international, interdisciplinary study that brought together anthropology and experimental sensory science work to look at how professional coffee tasters from Brazil and the UK develop and deploy sensory references.

Blind cupping sessions reveal contextual shifts in flavour descriptions when evaluating coffee for different markets. Complementary interviews and participant observation document the tacit, material, and social dimensions of sensory expertise, and we ask how we can develop more inclusive and equitable communication within the global coffee economy.

Date: Saturday April 26, 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 Sabine Parrish

Dr Fabiana Carvalho

Lecture Description

Specialty coffee professionals continue to advocate for sustainability and equity, yet it’s difficult to know what definitive action we can each take to support these goals. A subtle yet profound way sustainability and equity occur is through the development and distribution of information, and in how we each seek or allow certain information sources to influence our understanding and behavior. A panel of five will define and discuss different information types, the level and kind of influence associated with each type of information, and how this applies to power dynamics across the specialty coffee industry. Definitions and examples will be shared with the goal of empowering the audience to become aware of their own behavior and 1) seek information and influence from a wider range of sources, 2) identify and explore biases toward and against sources of influence, and 3) realize their potential to empower others through simple and readily available opportunities.

Panel members Vera Espinola (Azahar Coffee), Dr. Tiffany Johnson (Georgia Tech), Dr. McKenzie Preston (NYU), Conley Ku (Vanderbilt University), and Dr. Taya Brown (USDA) will speak on the above, and invite you to participate in discussion around the presented topics.

Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 352DEF
Category: Sustainability

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. Taya Brown (she/her)
Coffee Researcher, Del Fuego Project

Dr. Taya Brown is an agronomist and participatory researcher with special focus on smallholder coffee systems. She has studied coffee farming systems, adoption of innovation, and barriers to profitability across Central America for over a decade. She has collaborated with a variety of farmers, roasters, and importers, and with organizations such as SCA, WCR, Anacafé, Starbucks Foundation, and Dunkin,’ to develop and implement research, organizational development, and educational opportunities. Taya is happiest when supporting capacity building across the industry, including mentoring the next generation of coffee professionals and facilitating cross-cultural and educational opportunities. She is cofounder of a nonprofit organization called the Del Fuego Project that supports education and capacity building across the coffee supply chain and has hosted many educational events designed to put roasters and other coffee professionals and enthusiasts in direct contact with farmers for candid discussion on important topics. Taya has most recently been in a postdoc research appointment with the USDA-ARS in Hilo, Hawaii, investigating cultural management methods, including the implementation of Timor hybrids, to help maintain farm profitability in the presence of rust.

Vera Espinola
Azahar Coffee

Dr. Tiffany Johnson
Associate Professor of Organizational Behavior, Georgia Tech

Dr. McKenzie Preston
Assistant Professor of Management and Organizations, NYU

Conley Ku
Director of the Coffee Equity Lab and Coffee Design Challenge, Vanderbilt University

Lecture Description

In the dynamic coffee industry, consolidation poses significant challenges and opportunities for small businesses. This lecture offers practical insights into navigating consolidation trends, drawing from recent market data and key transactions involving industry giants like JAB Holdings, Nestle, and boutique brands such as Blue Bottle Coffee. We explore the drivers behind consolidation, including market saturation and the pursuit of innovation.

Through real-world examples, we showcase how small businesses can leverage M&A, venture capital, and private equity to scale up and remain competitive. Additionally, we delve into the transformative role of technology, highlighting advancements in coffee brewing and supply chain management. Success stories from Intelligentsia Coffee and Blue Bottle Coffee demonstrate effective strategies for differentiation and growth amidst consolidation pressures.

This lecture equips entrepreneurs with actionable strategies to navigate consolidation dynamics and thrive in the evolving coffee market.

Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 350DEF
Category: Business

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

Lukasz Mrowinski
Former Co-Founder & CEO, Etno Cafe

Lukasz Mrowinski, former co-founder and CEO of Etno Cafe, a Polish coffee brand with 28 cafes in major cities like Warsaw and Wrocław.

Founded in 2012, Etno Cafe quickly became the largest Polish-originated cafe chain and craft coffee roastery, pioneering bottled Cold Brew Coffee production in Europe. Under his leadership, Etno Cafe introduced many innovations, including a unique business model or mobile app for Click&Collect ordering, which boosted its recognition in the Financial Times FT 1000 ranking of 2020, securing 196th place among European companies and 7th in Food & Beverages.

Etno Cafe experienced growth through organic expansion and strategic M&A deals, leveraging investor funds for development.

In April 2022, Łukasz exited Etno Cafe to pursue M&A ventures, joining the Harbour Club. This organization offers practical insights and strategies for entrepreneurs seeking to acquire, revitalize, and divest businesses, challenging the notion that significant upfront capital is necessary for successful acquisitions.

Since May 2020, Lukasz has also been hosting the Coffee On Air podcast.

Before joining the coffee industry, Łukasz was a lawyer and tax advisor for over 12 years, including 6 years at KPMG and 3 years at Credit Agricole.

Lecture Description

Acidity is a cornerstone of coffee's flavor profile, contributing brightness and complexity to its sensory experience. Despite its importance, the specific compounds driving acidity perception remain underexplored. This lecture examines the intricate relationship between sensory perception and the chemical compounds influencing acidity in coffee. Employing a flavoromics approach, the study integrates sensory evaluations by coffee professionals with advanced chemical profiling techniques. By analyzing coffee samples from diverse origins and processing methods, the research aims to discover how some specific compounds shape the sensory perception of acidity. This session serves as groundwork for a deeper understanding of acidity's role in coffee, emphasizing its importance for improving flavor and consumer satisfaction.

Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 361ABC
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

Agnese Santanatoglia (she/her)
PhD Coffee Chemistry, University of Camerino - Simonelli Group

Agnese recently earned her Ph.D. in Analytical Food Chemistry (Coffee Chemistry) at the International School of Advanced Studies. Her research, part of the Research and Innovation Coffee Hub project, was a collaboration between the University of Camerino and Simonelli Group, focused on advancing coffee science. She holds a Master’s degree in Industrial Pharmacy and a Second-Level Master’s in Nutrigenomics. As a visiting Ph.D. student at Ohio State University’s Flavor Research and Education Center, she studied coffee acidity. Her work explores the chemical characterization of coffee brewing methods, analyzing volatile and non-volatile compounds. She has published in high-impact journals, contributes to international conferences, and collaborates with academic and industrial partners.

Lecture Description

Coffee extracts contain thousands of different compounds, many of which contribute to the quality of the flavor profile. Minor fluctuations in the ratios of these compounds gives rise to major differences in perceived flavor. However, to date the industry is only able to the measure the average total solvated mass (%TDS) or use prohibitive chromatography methods. Electrochemistry offers one route to measuring coffee components in real time and provides insights into both the quantity of compounds as well as their identity. The same method can also be applied to modify the flavors of coffee, through oxidation and reduction. Together, our approach provides unparalleled insight into what is solvated in the cup. This talk will cover the fundamentals of electrochemistry, a demonstration of its utility with a real-time demonstration. This work is supported by the Coffee Science Foundation and the Cottrell Scholars award, in partnership with Nuova Simonelli.

Date: Sunday April 27, 2025
Time: 10:15am - 11:15am
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

Christopher Hendon (he/him)
Professor, University of Oregon

Prof. Chris Hendon is a computational chemist with interests in energy materials and coffee extraction. He obtained his BSc. Adv. HONS from Monash University (2011) and PhD from the University of Bath (2015). After a two-year postdoc at Massachusetts Institute of Technology he joined the University of Oregon in 2017 as an Associate Professor of Chemistry where his research group focuses on materials with useful defects. He has published over 140 papers, was named a Cottrell Scholar in 2021, a Camille Dreyfus Teacher-Scholar in 2022, the Samuel R. Scholes Jnr. Lecture for excellence in scientific communication, and has been awarded the Rippey Award for Innovative Teaching twice. In coffee, he authored, “Water For Coffee”, and has written numerous peer-reviewed articles on the topic. Presently, he leads a laboratory studying the chemical physics of coffee beverage production.

Lecture Description

This panel discussion will delve into the critical role of in-house specialty coffee training programs for cafes and companies. We will explore the benefits of such programs, best practices for development and implementation, and real-world case studies to inspire and inform attendees.

Date: Sunday April 27, 2025
Time: 10:15am - 11:15am
Location: Room 350DEF
Category: Business

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

Kathie Hilberg
Co-Host & Co-Founder, Totally Dissolved Podcast

Bronwen Serna
Co-Host & Co-Founder, Totally Dissolved Podcast

Lecture Description

The prosumer coffee market has seen rapid growth in recent years, fueled by the increasing popularity of specialty coffee and a shift toward at-home brewing excellence. This lecture examines emerging trends in the prosumer segment, highlighting how innovation, consumer demand, and cultural shifts are reshaping the industry.

We’ll explore the evolution of specialty coffee, including its impact on product development, such as grinders, espresso machines, and brewing tools. Key factors driving this growth—such as sustainability, design, and accessibility—will be analyzed. Attendees will gain insights into the challenges and opportunities facing the market, from supply chain dynamics to the growing influence of social media and e-commerce.

Whether you’re a professional or a passionate enthusiast, this session will offer valuable perspectives on how the prosumer market continues to expand, innovate, and influence the coffee industry at large.

Date: Sunday April 27, 2025
Time: 10:15am - 11:15am
Location: Room 351DEF
Category: Business

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

Vel Genov (he/him)
Founder, Zerno

Vel Genov, founder of Zerno, combines engineering expertise with entrepreneurial vision to drive innovation in specialty coffee. Formerly Head of Product at Adobe, he applies his product development and customer-focused skills to create precision-engineered grinders. His hands-on approach and deep industry insight position him at the forefront of coffee innovation. As a creator of award-winning products and an active voice in the coffee community, Vel offers a unique perspective on emerging trends and the evolving specialty coffee landscape.

Lecture Description

An introduction to the SCA's new quality evaluation protocol, which includes cupping, grading, and attribute assessment. Learn about the SCA's definition of specialty coffee, how cupping works, and the basics of sensory analysis. An essential class for those who seek to understand coffee quality or cupping.

Date: Sunday April 27, 2025
Time: 10:15am - 11:15am
Location: Room 361ABC
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

Julie Housh

Lecture Description

This lecture will delve into Cooperative Coffees’ evolving approach to climate action, emphasizing the shift from straightforward emissions accountability to a profound commitment to climate justice. We will discuss key findings from the Cool Farm Tool Pilot Project, which evaluates the impact of regenerative practices while revealing the complexities of carbon accounting. By highlighting the often-overlooked role of organic farming in carbon sequestration, we will also address the socioeconomic challenges faced by small-scale producers, especially in marginalized communities.

Participants will gain insights into how Cooperative Coffees reconciles business objectives with farmer empowerment through our Impact Fund action areas: grants, training, and emergency relief. This session will underscore the essential connection between sustainable agricultural practices, social equity, and climate resilience.

Join us as we challenge traditional paradigms and advocate for a participatory framework that prioritizes the voices and needs of farming communities in the fight against climate change, demonstrating how businesses can act as catalysts for transformational and sustainable change.

Date: Sunday April 27, 2025
Time: 10:15am - 11:15am
Location: Room 352DEF
Category: Sustainability

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

Melissa Wilson Becerril
Impact Manager, Cooperative Coffees

Melissa Wilson Becerril is the Impact Manager at Cooperative Coffees, a green coffee importing cooperative formed by 23 roaster-members in Canada and the US. Melissa mobilizes resources from roaster contributions for adaptation and resilience to farmer-led initiatives and emergency relief. Previously, she spent ten years managing public-private partnerships for impact and learning from the elite of the global organized farmer movement - the organic coffee farmers who created the concept of fair trade. Melissa is a promoter of cooperatives, supporter of responsible business, and champion for smallholder farmers. She believes economic justice is the basis of true environmental sustainability, and can be found spreading this message anywhere from industry events to university classrooms.

Melissa has become a leading voice in the fight for climate justice in the private sector, speaking at B Corp's Champions Retreat, the Environmental Defense Fund's Race to Zero, the Cool Farm Alliance's Annual Gathering, Work on Climate's Success Stories, and the Sustainable Transaction Guide's Pricing Salon. Melissa brings her 15 years of experience anchoring corporate sustainability in deep listening to farmer leadership to the heart of the specialty coffee industry at its flagship event.

Lecture Description

Green coffee importing is a little-understood -- though critical -- piece of the specialty coffee supply chain. Often, importers are dismissed as “middlemen,” a term that minimizes both what they do and all they can offer. This lecture proposes to explain the full role of green coffee importers, the impact they can have across the supply chain, and the services and information that roasters and green buyers can rely on them for and benefit from.

Date: Sunday April 27, 2025
Time: 10:15am - 11:15am
Location: Room 360ABC
Category: Business

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

Amanda Armbrust-Asselin
Head of Education and QC, NKG PACE & Marketing Associate, InterAmerican Coffee.

Amanda is a Q Grader and World Brewer’s Cup Judge.

Chelsey Walker-Watso
Head of Marketing and Green Coffee Sales, Atlas Coffee Importers.

Chelsey is a Q Grader, U.S. Brewers Cup Finalist and a Competitions Coach.

Lecture Description

The flavor, health benefits and safety of coffee are influenced by its diverse chemical composition, which is affected by various brewing parameters. Adjustments in coffee-to-water ratio, water temperature, extraction time, grind size and filter type can lead to changes in the final cup's chemical profile. These variables impact the extraction of beneficial compounds like chlorogenic acids, known for their antioxidant properties, and the presence of potentially harmful substances, such as acrylamide and furans. For instance, the choice of filter material can affect the levels of diterpenes like cafestol and kahweol. Understanding how these brewing parameters modulate both non-volatile and volatile compounds is crucial for optimizing coffee's sensory qualities and health implications. This lecture delves into the physicochemical dynamics of brewing, highlighting their effects on flavor profile and safety.

Date: Sunday April 27, 2025
Time: 11:30am - 12:30pm
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

Agnese Santanatoglia (pr/pr)
PhD Coffee Chemistry, University of Camerino - Simonelli Group

Agnese recently earned her Ph.D. in Analytical Food Chemistry (Coffee Chemistry) at the International School of Advanced Studies. Her research, part of the Research and Innovation Coffee Hub project, was a collaboration between the University of Camerino and Simonelli Group, focused on advancing coffee science. She holds a Master’s degree in Industrial Pharmacy and a Second-Level Master’s in Nutrigenomics. As a visiting Ph.D. student at Ohio State University’s Flavor Research and Education Center, she studied coffee acidity. Her work explores the chemical characterization of coffee brewing methods, analyzing volatile and non-volatile compounds. She has published in high-impact journals, contributes to international conferences, and collaborates with academic and industrial partners.

Lecture Description

This panel, presented in Spanish and English, features Pachamama Coffee CEO Thaleon Tremain, Central de Cooperativas (COCLA) General Manager Vladimir Vivanco, and Cooperativa Agraria Orígenes del Valle de Lacco (CAOVL) General Manager Luke Agness. They will discuss how farmer ownership throughout the value chain allows them to innovate in traceability and maintain clear and impactful messaging. They will present and discuss the new traceability tool developed in Calca by the CAOVL team and adopted by COCLA and Pachamama Coffee.

Based in California, Pachamama Coffee Cooperative was co-founded by the producer cooperative COCLA from Cusco, Peru in 2006 and has since expanded to include in its ownership structure 4 other cooperatives globally. Their model has illuminated a path for other farmer groups like the CAOVL of Calca, Peru, to pursue profits downstream in order to ensure a future supply of specialty coffee and sustained benefits for the communities that grow it.

The panel will field questions from a moderator and from the crowd on how farmer ownership and participation in the consumer markets of the global north can promote innovative solutions to coffee’s uncertain future, amplify farmer voices, and promote transparency throughout the specialty coffee value chain.

Date: Sunday April 27, 2025
Time: 11:30am - 12:30pm
Location: Room 350DEF
Category: Business

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

Thaleon Tremain
CEO, Pachamama Coffee

• Co-founder and CEO of Pachamama Coffee, a leader in farmer-led vertical integration for nearly 20 years.

• Pachamama maintained its farmer-ownership model since its inception, overcoming challenges like lack of access to traditional funding methods through sale of equity.

• Thaleon can speak to how this model sets Pachamama apart in U.S. markets and to its potential for replication.

Vladimir Vivanco
General Manager, Central de Cooperativas COCLA

• Board member of Pachamama and general manager of COCLA, Pachamama’s founding cooperative.

• Based in Quillabamba, Cusco, Vladimir provides a unique on-the-ground perspective on the difference between vertical integration and selling to external clients.

• He represents over 1,000 farmers and can speak to the difficulties of innovating at scale

Luke Agness
General Manager, Cooperativa Agraria Orígenes del Valle de Lacco (CAOVL)

• Co-founder of CAOVL in 2022 with 40 farming families in Calca, Cusco.

• Worked with farmers and an NGO to develop the traceability tool which COCLA and Pachamama have adopted

• Launched a roasted coffee brand in 2024 in the mold of Pachamama

• A former data scientist and systems engineer, Luke represents 90+ families in the specialty coffee industry with an eye to how tech-enabled innovation can impact farmer livelihoods.

Lecture Description

Staffing a café can provide incredible challenges for small business owners, especially when you have high expectations of your employees to craft high quality specialty coffee beverages and hospitality experiences. We will be discussing our interview structure for potential hires, systems in place to expedite the facilitation of new hire training, and training programs designed to reduce time to proficiency. The onboarding and training process is incredibly costly to a business, so ensuring that a.) your new hires are properly vetted by multiple contact points in the company and b.) you're providing training that adequately prepares staff for their jobs can ensure effective staffing and employee retention. Having an HR and Training department that coordinates effectively with café management can decrease stress placed on the retail team and creates more opportunities for baristas to thrive in your business.

Date: Sunday April 27, 2025
Time: 11:30am - 12:30pm
Location: Room 351DEF
Category: Business

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

Reyna Callejo (pr/pr)
Director of Training and Innovation, Olympia Coffee

Reyna Callejo is the Director of Training and Innovation at Olympia Coffee Roasting Company + Moonrise Bakery. Reyna manages all new hire and continued education curriculum at Olympia Coffee + Moonrise Bakery, standardizes cafe service, and facilitates the development of systems and events that pursue coffee excellence for both employees and members of the Seattle coffee community.

Lecture Description

This presentation explores the practical steps taken by Sancoffee, a Brazilian specialty coffee cooperative and the SCA Sustainability Award Winner 2024, to measure and reduce the carbon footprint of coffee production. Drawing from real-world data and extensive field experience, Ana Claudia Silva will discuss how Sancoffee has developed methodologies for carbon measurement, implemented sustainable practices, and fostered a commitment to environmental responsibility among its member farms.

The session will delve into the cooperative’s efforts to build a carbon-neutral value chain through strategies such as composting, use of cover crops, renewable energy adoption, and the recovery of degraded areas. Attendees will also gain insights into the collaborative process that integrates farmers, cooperatives, and the broader coffee supply chain, creating actionable solutions to address climate challenges while maintaining high coffee quality.

Date: Sunday April 27, 2025
Time: 11:30am - 12:30pm
Location: Room 352DEF
Category: Sustainability

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

Ana Claudia Silva
Head of Impact, Sancoffee

Ana Claudia Silva is the Head of Impact at Sancoffee, a Brazilian specialty coffee cooperative with a strong focus on sustainability and community development. She has been deeply involved in initiatives to measure and reduce carbon footprints in coffee production, helping Sancoffee become acknowledged as a carbon-neutral coffee cooperative.

Ana leads key projects like the Bio Recovery initiative, focused on land restoration, and the Nascentes Women Coffee program, which supports female producers in improving coffee quality and achieving greater independence. Her work emphasizes practical approaches to sustainability, combining environmental leadership with tangible benefits for farmers and their communities.

With years of hands-on experience and a collaborative approach, Ana brings valuable insights into the challenges and opportunities of sustainable coffee production.

Lecture Description

The escalating crisis in eastern DRC has devastated coffee-growing regions, displacing nearly 7 million people nationwide, many from key coffee-producing areas. Violence has disrupted agriculture, causing a sharp decline in coffee production and worsening food insecurity and economic instability.

One stark example: 1,000 of the 4,100 members of the Muungano Cooperative have been uprooted by conflict, jeopardizing their livelihoods and supply chains.

This panel brings together experts from across the coffee supply chain to address the urgent challenges and opportunities of coffee production in the Democratic Republic of the Congo, a region currently grappling with active conflict. In this dynamic session, panelists and audience members will engage in a real-time dialogue to explore the complex realities of farmer safety, agricultural disruption, access/travel restrictions, and logistical barriers. Together, they will focus on strategies to mitigate risks and build resilience, offering practical insights for sustainable growth in a complex environment.

Join industry experts and panelists as they examine the impact of conflict on coffee regions and explore actionable solutions to address this urgent humanitarian and industry challenge specific to eastern Congo today.

Date: Sunday April 27, 2025
Time: 11:30am - 12:30pm
Location: Room 360ABC
Category: Business

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.

Panelists

Herman Chirihambali Lwango

On The Ground DRC Country Director and member of the Muungano community in South Kivu. Herman’s work focuses on the humanitarian impact of conflict on Muungano’s coffee growers and surrounding communities.

Marceline Budza

Founder and President of Rebuild Women’s Hope (RWH) cooperative on Idjiwi Island, Lake Kivu. Before RWH, Idjiwi farmers lacked coffee processing facilities and market access. RWH fosters entrepreneurship and self-management among women to improve community living standards.

Susan Heller Evenson

Senior Trading Manager at Atlas Coffee Imports, with firsthand experience exporting coffee from North and South Kivu, DRC. Susan offers insights on navigating logistical challenges in conflict zones from her years in the importing sector.

Richard Hide

Founder of African Coffee Connect and formerly of Twin Trading (UK), Richard has decades of experience supporting DRC’s specialty coffee industry. His 2007 visit to Eastern DRC led to a Twin partnership reviving the washed arabica coffee sector, recognized by the SCA’s 2012 Sustainability Award.

Moderator

Chris Treter

Co-founder of Higher Grounds Trading Company, founder of On The Ground, and Chief Instigator of Saveur du Kivu, the first international specialty coffee competition in the DRC.

Lecture Description

Incentivizing efforts to prevent deforestation is a critical climate solution, as global deforestation is a major driver of climate change and biodiversity loss. However, the European Union Deforestation Regulation (EUDR), in practice, unintentionally places the burden of compliance on smallholder farmers, who are among the least responsible for climate change.

Actors from across the value chain must come together to support smallholder coffee farmers as we collectively work to end deforestation, while also ensuring that these farmers are not unduly strained by the requirements necessary for them to continue exporting their coffee into the European Union.

This panel will discuss how various players within the supply chain can work both together and independently to support smallholder farmers to ensure coffee is deforestation-free. Representatives from various sectors–from a lender and technical advisor, to a buyer, nature-tech company, and certification body–will offer their unique perspectives on the role and responsibility they have to ensure a just transition. Finally, we will hear directly from a representative of a producer organization who will share their position on the regulation and highlight how they can be best supported by actors throughout the value chain.

Date: Sunday April 27, 2025
Time: 1:00pm - 2:00pm
Location: Room 352DEF
Category: Sustainability

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

Elizabeth Teague

Elizabeth Teague is Senior Director of Climate Resilience at Root Capital. Elizabeth oversees Root Capital’s social and environmental due diligence and climate strategy, and is spearheading Root Capital’s work to support agricultural businesses comply with EUDR regulations.

Juan Pablo Solís Víquez

Juan Pablo Solís Víquez is Senior Advisor for Climate and Environment at Fairtrade International. He is the lead advisor on Fairtrade International’s climate and environmental strategies. Fairtrade International is a non-profit, multi-stakeholder organization with a mission of connecting disadvantaged producers and consumers, promoting fairer trading conditions, and empowering producers to combat poverty.

Roumaldo Pérez

Roumaldo Pérez is the General Manager of La Asociación Chajulense V’al Vaq Quyol, a coffee cooperative located in Quiché, Guatemala. The organization offers its members technical assistance, agricultural inputs, and credit to contribute to improving their quality of life and that of their families. Roumaldo will be able to speak firsthand to the impact of EUDR, and will share how various actors throughout the supply chain can support smallholder farmers.

Nanne Tolsma

Nanne Tolsma is the Business Development Director of Satelligence. He leads Satelligence’s major business-to-business partnerships. Satelligence is a satellite-powered geo-data analytics company delivering real-time insights into global agricultural production and supply chain risks, including deforestation and carbon.

Lecture Description

The specialty coffee market is booming, yet 62% of coffee shops fail within the first five years of business. How can coffee retail entrepreneurs set themselves up for success? This panel, featuring dynamic voices from successful entrepreneurs, mentors, and industry leaders, will explore different approaches to the industry’s biggest challenges - from bridging capital gaps to building scalable, ethical businesses. We will discuss the power of collaboration and design thinking, and showcase how emerging coffee shops can compete and win in the market, through tailored mentorship, funding, and community support.

This panel will also introduce the Coffee Futures Fund (CFF), an innovative, mentorship-driven funding model to double the success rate of specialty coffee retail. As the official launch of CFF, attendees will gain first access to a transformative program for coffee entrepreneurs.

Date: Sunday April 27, 2025
Time: 1:00pm - 2:00pm
Location: Room 350DEF
Category: Business

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

Akshat Khandelwal (he/him)
Founder, Coffee Futures Fund

Akshat Khandelwal is the founder of Coffee Futures Fund (CFF), a first-of-its-kind initiative that provides capital and mentorship to emerging specialty coffee entrepreneurs. With a background in brand storytelling and business strategy, he is also the founder of Coffee Owners Roundtable, a global community of coffee owners that he started during the pandemic to offer peer support and collaboration. Through CFF, he aims to transform the coffee industry’s success rate, helping independent shops thrive. At the SCA Expo 2025, Akshat will lead a panel discussion on the future of specialty coffee entrepreneurship and the role of strategic investment in scaling impact.

Lecture Description

Managing cash flow is one of the most pressing challenges in coffee production. Producers face year-long expenses for farm maintenance, harvesting, and processing but receive payment only after coffee is sold or shipped. The financial crunch forces many to sell under pressure, reducing access to higher-paying direct trade markets and compromising profitability.

The global financing gap in agriculture is huge—estimated at $106 bn by Root Capital, roughly the GDP of Ethiopia—and traditional lenders often exclude smaller producers. Those that do qualify face slow decision-making processes and complex agreements that are difficult to navigate.

New approaches are emerging. Inspired by tech sector innovations such as Square or Stripe, some financing models use alternative data to assess creditworthiness, bypassing traditional requirements like balance sheets and income statements. Programs like Algrano’s Grower Capital, for example, evaluate producers based on customer retention, shipment delays, and quality claims.

This lecture will examine the impact of credit on producer operations, contrasting institutional lenders, non-profit institutions, and data-driven private-sector models. With insights from Majestic Coffees in Colombia, participants will explore how financial tools influence decision-making at origin, enabling smarter decisions, better cash flow management, and stronger market participation.

Date: Sunday April 27, 2025
Time: 1:00pm - 2:00pm
Location: Room 351DEF
Category: Business

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

Florian Schaffner
Chief Financial Officer & Head of Data, Algrano

Florian Schaffner is the Chief Financial Officer and Head of Data at Algrano, and is managing the Algrano Grower Capital program in his role. He has a PhD in Economics and Statistics, and has previously worked for large financial institutions in Risk Management, Data Science and Commodity Trade Finance.

Fernando Patiño

Fernando Patiño has over 15 years in coffee with a journey that started in Huila, Colombia. He has a background in business development and technical training for coffee companies at origin. Now, he leads export operations at Majestic Coffees, where he also offers consultancy to producers and implements social projects.

Lecture Description

Cold brew coffee has rapidly gained popularity, presenting new opportunities for roasters and coffee enterprises. However, producing it consistently and at scale introduces unique challenges uncommon to traditional specialty coffee practices. This presentation offers an in-depth exploration of these challenges and innovative solutions for cold brew production. Attendees will gain insights into key parameters such as Total Dissolved Solids (TDS), caffeine, and chlorogenic acid (CGA) concentrations. We will share findings on how nitrogen injection—both in gaseous and liquid states—impacts these critical variables. Additionally, the presentation will cover systematic approaches for long-term monitoring, including microbiological analysis to mitigate biological spoilage risks. By sharing our journey and strategies for improving quality control in cold brew production, we aim to empower coffee professionals to embrace this growing market segment confidently. This session will highlight the importance of scientific precision in driving consistency, quality, and innovation in cold brew preparation.

Date: Sunday April 27, 2025
Time: 1:00pm - 2:00pm
Location: Room 361ABC
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

Amer Ba Shuaib

Reem Al Rashid

Dr. Fancisco Velazquez