Cupping

Coffee Extraction Comparison: Hot Versus Cold Cupping

Date: Saturday, April 13, 2024
Time: 4:15pm - 6:00pm
Room Number: S405B
Access: Public

Cupping

INCUNABLES Cupping Session by Cafe Pacas. Discover With Us!

Date: Saturday, April 13, 2024
Time: 4:15pm - 6:00pm
Room Number: S405A
Access: Public

Cupping

List + Beisler Green Coffee Importers (Private)

Date: Saturday, April 13, 2024
Time: 3:45pm - 5:30pm
Room Number: S404D
Access: Private

Cupping

Remarkable Indonesian Coffee

Date: Saturday, April 13, 2024
Time: 3:45pm - 5:30pm
Room Number: S404BC
Access: Private

Cupping

Cafe Imports Producer Spotlight Cupping (Private)

Date: Saturday, April 13, 2024
Time: 2:00pm - 3:45pm
Room Number: S405A
Access: Private

Cupping

Guatemala and Honduras Specialty Coffees with TerraNegra Coffee Imports

Date: Saturday, April 13, 2024
Time: 2:00pm - 3:15pm
Room Number: S405B
Access: Public

Cupping

Mercanta North America - Meet and Greet Cupping

Date: Saturday, April 13, 2024
Time: 2:00pm - 3:15pm
Room Number: S404BC
Access: Public

Cupping

Gems of Araku - Araku Valley India

Date: Saturday, April 13, 2024
Time: 2:00pm - 3:15pm
Room Number: S404D
Access: Public

Description: This workshop aims to provide participants with a comprehensive understanding of how post-harvesting techniques can affect the chemical composition and sensory profile of cold brew coffee. By engaging in a hands-on sensory experience, participants will gain valuable insights into the potential of various post-harvesting methods, which can help enhance the flavor and quality of coffee. Additionally, It will focus on the scientific aspects of coffee production, particularly flavor chemistry. This analytical approach will reveal the intricate relationship between post-harvest processes and the nuanced flavor profiles of cold brew coffee. Participants will learn about cutting-edge post-harvest practices, such as controlled fermentation, which can help improve coffee quality. The workshop offers practical strategies, providing participants with the tools to create a distinctive, high-quality cold brew coffee experience emphasizing flavor and quality. Whether you're a coffee professional, enthusiast, or industry player, this is an opportunity to expand your knowledge and skills to elevate cold brew coffee creations.

Date: Saturday, April 13, 2024
Time: 1:30 p.m. - 4:30 p.m.
Room Number: S502
Category: Science

Instructors

Lecture Description

Amidst volatile prices and seasonal realities, cooperatives and washing stations need sufficient cash flow to make timely purchases from smallholder farmers. Whereas exporting organizations often lack crucial liquidity during the harvest, they also rarely have the required collateral to secure a working capital loan. To combat this, exporters, lenders, and buyers collaborate through tripartite agreements to meet exporters’ seasonal financing needs. This strategic coordination mitigates risks for lenders on unsecured loans, enables buyers to secure supply, and provides exporters with the necessary cash to make upfront, timely payments to farmers—providing stability to smallholder families in an environment of increasing instability and risk. In other words, it’s a win/win/win/win.

These agreements have proven to be an effective way to facilitate trade across the coffee value chain and mitigate risk. However, they do come with their own set of challenges.

This panel will discuss the pros and cons of collaborating through tripartite agreements and how coffee trade financing can be more effective through collaboration. The panel will demonstrate how exporters and buyers can leverage tripartite agreements (and why they should) to help producer organizations fulfill their financing needs.

Date: Saturday, April 13, 2024
Time: 1:00pm - 2:00pm
Room Number: N426C

Instructor

Andrea Zinn (she/her)
Director, Council on Smallholder Agricultural Finance (CSAF)

Andrea Zinn is the Director of the Council on Smallholder Agricultural Finance (CSAF), the leading network of lending practitioners promoting an inclusive finance market for farmer cooperatives and agri-SMEs. CSAF members collectively disburse over $400M annually to coffee producer organizations and SMEs. Previous to CSAF, Andrea consulted on various global projects focused in coffee and agricultural finance, including initiatives funded by IFAD, USAID, GIZ, ITC, and the Inter-American Development Bank. Andrea previously specialized in SME financing and coffee price risk management through her work with Oikocredit and Vuna Origin Consulting. In addition to CSAF, Andrea leads Aceli Americas, an adaptation of Aceli Africa to mobilize financing to high-impact agri-SMEs in Latin America.

Delmy Regalado (she/her)
CEO, SAN MARCOS

Delmy Regalado is the CEO of Beneficio San Marcos, located in Sensenti, Ocotepeque, Honduras, She is well known for supporting producers and representatives of other organizations to market their coffees; emphasizing especially the work of women in the coffee industry. it also supports financial management, with training related to administration and finances.
coffee producer, and founder of an association of women producers of La Labor.
with more than 20 years of experience in the production and processing of specialty coffees.

Daniel Rivera

Felice Chay (she/her)
LatAm Origination Coordinator, Sucafina NA

Felice is the Latin American Origination Coordinator at Sucafina NA. She was first introduced to the coffee industry as an Economic Development Peace Corps Volunteer in Western Honduras in the early 2000s. After over a decade of non-profit/development work in both the US and Central America, she joined a green coffee trading company in 2012. She began working with Sucafina NA in 2016 and coordinates third-party sourcing from Central America and Peru for the global group.

Lecture Description

Releasing an impact or sustainability report is a common practice in the coffee industry these days. But what is the purpose of these reports, what makes a great impact report, how do you know what to include, and how do you measure what's included in a report? In this panel, we'll hear the various perspectives from industry leaders on the gaps, the challenges and the future of impact reporting; From assessing and reporting different layers of impact across the supply chain, to community reports done within Ugandan coffee communities, to the efforts in communicating impact for women produced coffee in Costa Rica, to new and innovative ways of channeling information back to coffee producers by coffee roasters. Join the discussion among coffee exporters, NGOs and Roasters to break down the why, the what, and the how of impact reports.

Date: Saturday, April 13, 2024
Time: 1:00pm - 2:00pm
Room Number: S401D

Instructor

Pedro Manga (he/him)
Sustainability & Impact Coordinator, Caravela Coffee

With dual degrees in Chemical Engineering and Biology, and a Master’s in Environmental Sciences, Pedro specializes in designing environmental and social impact assessment methodologies. He has experience in developing learning programs that encourage a responsible use of natural resources. As the Sustainability & Impact Coordinator for Caravela Coffee, Pedro integrates comprehensive impact assessments within Latin American coffee communities, crafting communication and reporting strategies to inspire stakeholders throughout the coffee supply chain. His work is dedicated to fostering sustainable practices and highlighting their value in the global specialty coffee industry.

Sunghee Tark (she/her)
Co-Founder & CEO, bean voyage: women-powered coffee

Sunghee is the co-founder and CEO of Bean Voyage, and a freelance writer. Through her day-job at Bean Voyage, a feminist non-profit she co-founded with Abhinav Khanal, she collaborates with smallholder women coffee producers and youth to co-create a sustainable value chain that works for all. She is often found traveling between LATAM and Asia and when she is not traveling, she enjoys writing about coffee and the incredible people behind it. Her interest in the specialty coffee industry has initially stemmed from her passion to understand the intersectionality of income and gender inequality and her zeal to learn how coffee can play a role has kept her in the industry since then.

Anu Menon
Co-founder, Driftaway Coffee

Anu co-founded Driftaway Coffee, a Brooklyn-based coffee roaster working to build an equitable value chain by prioritizing women & minority producers, and to make coffee accessible and fun for all. Since its founding, the company has grown via eCommerce with a unique tasting-led subscription offering. Driftaway is focused on sourcing inclusively, making their packaging and operations sustainable and to building a company that is a positive force to make the coffee value chain more equitable. Anu leads design, technology, customer experience and support teams at Driftaway.

Kenneth Barigye
Managing Diector, Mountain Harvest

Mr. Kenneth Barigye is a commercial coffee farmer and the Managing Director of Mountain Harvest a coffee company he founded in 2017 to specialize in exporting high quality specialty coffee Uganda.
Mr. Barigye serves on the Board of Directors of the African Fine Coffees Association, Uganda Coffee Federation and the National Coffee Research Institute.
He envisions a more sustainable and equitable future for all actors in the coffee value chain. A future in which smallholder farmers are thriving, not just surviving.

Lecture Description

In this session we will explore the history of sensory analysis in the specialty coffee industry context, how it has impacted what we currently understand as coffee quality, and how this current definition impacts coffee professionals in producing communities. Next, we will introduce tangible initiatives seeking to overcome sensory inequalities in the coffee industry.

In all the efforts of the specialty industry to make coffee a differentiated product, producers and other coffee professionals from coffee producing communities are often left out of the conversation; quality, value and therefore coffee prices are defined in and by the Global North, and specialty coffee producers continue to be mere suppliers of what those control of defining quality demand. The lack of participation of coffee producing professionals in the value definition conversation, perpetuates an inequitable coffee trading system, where those in charge of determining quality, hold all the negotiation power. This session is designed to start a conversation around the evolution of the definition of quality and the meaning of value with a community-focused, bottom-up approach.

Date: Saturday, April 13, 2024
Time: 1:00pm - 2:00pm
Room Number: N426AB

Instructor

Kosta Kallivrousis (he/him)
US Sales Manager, Algrano

Kosta Kallivrousis is a coffee professional with a well-rounded industry experience spanning 13 years and working across the value chain barista, training, roast profiling, roasted coffee sales, coffee competitions, and green coffee sales. His focus is on decolonizing taste and the wider coffee sector and building fairer, more inclusive systems of trade. Today, Kosta is US Sales Manager for the direct trade online marketplace Algrano.

Camila Khalife (she/her)
Coffee Quality Specialist, Botanica

Camila Khalifé is a coffee quality specialist with a background in communication. She started her journey in coffee in 2014, when she founded Botánica, a training center and quality lab in Ecuador. After working in different roles, she specialized in coffee quality and education; she is a Coffee Quality Institute’s Quality Evaluation Assistant Instructor and a WBC Sensory Judge.

Camila is also the Impact & Communications Lead of The Chain Collaborative, an organization focused on community-led development in the coffee sector that works with local leaders in coffee growing communities in Latin America and East Africa. 

Lecture Description

As we all experienced through Covid, there are many forces outside our control that can greatly affect our coffee businesses. We can’t prepare for every scenario but what we can do is strengthen our foundation to weather any storm. Investments in Leadership, Operations, Innovation are the triple threat for building a resilient coffee business in the face of unforeseen challenges with our industry. 

Date: Saturday, April 13, 2024
Time: 1:00pm - 2:00pm
Room Number: S403AB

Instructor

Laila Ghambari (she/her)
CEO, by Laila Ghambari

With nearly two decades of experience in food and beverage operations Laila Ghambari has an extensive knowledge spanning various roles. She runs her own coffee business consultancy, by Laila Ghambari, coaching coffee business owners and professionals to achieve their goals. She has been an influential figure in the specialty coffee industry, winning the 2014 USBC, and being an elected member of the Barista Guild Executive Council.

Lecture Description

This presentation delves into the pivotal role of acidity in coffee quality, exploring its impact on flavor, its complexity and health. The discussion progresses to analyze the nuances of acidity in specialty and mainstream coffees, highlighting the influence of extraction methods, filter types, and materials.

The session reveals key parameters, shaping cup acidity through a comprehensive study encompassing organic and chlorogenic acids, caffeine, and physicochemical factors.

The interplay of roasting and extraction on perceived acidity is revealed through statistical tools. Chlorogenic acids emerges as significant influencers of pH and titratable acidity, whereas sensorial acidity is closely linked to organic acids.

The aim of the talk is to provide essential guidance for sensory education through detailed chemical data. The findings underscore related to organic acids allow us to consider them as potential predictors of beverage acidity in coffees.

Date: Saturday, April 13, 2024
Time: 1:00pm - 2:00pm
Room Number: S402AB

Instructor

Agnese Santanatoglia (she/her)
Coffee Scientist, University of Camerino

Following a master’s degree in Pharmacy and Industrial Pharmacy and an International Master’s in Nutrigenomics, Agnese Santanatoglia is now a third-year PhD fellow at the University of Camerino, studying for her PhD in Analytical Food Chemistry at the International School of Advanced Studies.

Her PhD is within the RICH (Research and Innovation Coffe Hub) project, a collaborative hub between the University of Camerino and Simonelli Group (Belforte del Chienti).

Currently, her research focuses on the characterization of different filter coffee extraction methods (mainly AeroPress, Clever, Chemex, French Press, Moka, Pure Brew, Turkish and V60), the study of the main volatile and non-volatile compounds (HPLC/GC - MS), the link between the latter and sensory sciences and the variability of the different analytes among the extraction systems from a health perspective.

Her research also aims to understand the main variables, both from a chemical and sensory perspective, among the different extraction methods and in which way it is possible to improve the quality of a cup of coffee.

Lecture Description

Our coffee community is very supportive, and we love to see our fellow competitors in major grocery retailers. Getting the meeting with a buyer is hard and getting the “yes” is the exciting part and then the real work begins. This session will discuss the toll gates needed to be successful in launching into retail and the right type of investment that is needed based upon the brand and product. Every brand and product are different and an understanding of go to market basics can help brands succeed at retail.

Date: Saturday, April 13, 2024
Time: 1:00pm - 2:00pm
Room Number: S401ABC

Instructor

Manuela Mishler (she/her)
Vice President of Marketing & Business Management, Luna Gourmet Coffee & Tea Company

Manuela Mishler has carved an impressive niche for herself as the Vice President of Marketing & Business Management in the thriving world coffee. Manuela's journey in the food and beverage and coffee industry is a testament to her passion and strategic acumen. Blending her coffee and marketing expertise Manuela has developed and executed varying levels of programs for multiple brands in retail America. Her ability to understand brands, consumer trends and to adapt to each retailer sets her campaigns apart.

Lecture Description

While not new to the coffee industry, sustainable sourcing continues to reach new heights as industry players try to find more advanced solutions for driving greater biodiversity, climate mitigation and social/worker engagement and equity to ensure that production and harvests live up to the highest ethical standards while also increasing yields. In an effort to create the best working and market conditions, many leaders in the industry have struck out on their own to create sourcing and sustainability solutions for their particular needs, while continuing to engage with industry standards, NGOs and regulatory bodies. Their efforts have had a positive impact on growers and the industry as a whole and have helped to streamline production in remote areas which previously had little sustainability oversight.

Now it’s time to hear their stories.

Join leaders from SCS Global Services and SCS Standards with clients Portland Coffee Roasting, Cooxupé and Expocafé for a panel discussion on the breadth and scope of diverse sourcing strategies each has been involved in. Panelists will discuss:

- New sustainability protocols and standards being developed.

- Sustainable strategy implementation successes and in-the-field learnings.

- The current and future impact of global regulations that are focusing on carbon and deforestation.

- Insights on how producers can meet shifting market needs.

Date: Saturday, April 13, 2024
Time: 11:30am - 12:30pm
Room Number: S401D

Instructor

Kevin Warner (he/him)
Director, ESG Certifications and Strategy, SCS Global Services

Kevin Warner has extensive experience in food systems, working with both small farms and large agribusinesses, and across sectors with leadership roles at NGOs and the U.S. Department of Agriculture. As the Director of ESG Certifications and Strategy at SCS Global Services, he supports global scheme management and business development functions with subject matter expertise in environmental sustainability and social responsibility. Kevin holds an MBA focused on sustainable business practices from the University of Oxford where he was a Skoll Scholar for Social Entrepreneurship. 

Victoria Norman (she/her)
Executive Director, SCS Standards

Victoria is a veteran quality assurance professional with exposure to a diverse range of sustainability standards under different assurance models in natural resources, sustainable agriculture, food safety and manufacturing. She has expertise in standard development and facilitation of stakeholder groups working toward consensus-driven outcomes, as well as experience conducting gap analyses, benchmarking exercises, and dissemination of best practices. Before joining SCS, Victoria held positions at the European Commission and at the ISEAL Alliance. Victoria holds a Master’s degree in Development in Latin America, Bachelor’s degree in Politics and International Relations, and is fluent in English, French and Spanish.

Jeisson Riaño
Sustainability Coordinator, Expocafé

Jeisson Alonso Riaño is an accomplished individual with a strong academic background in Biology, a Master's degree in Geography, and is currently pursuing a Master's degree in Environmental Management. For the past seven years, he has been working in the sustainability coffee sector from both academic and business perspectives, conducting scientific research on climate change, deforestation, sustainability programs, developing customized projects, and driving progress on key environmental challenges. Currently, Jeisson is employed in the Marketing and Innovation Department at Expocafé, one of the top coffee exporting companies in Colombia. In his role, he is committed to promoting environmental initiatives such as decarbonization, water use, forest monitoring, and supporting the sustainable strategy at the company.

Dennis Macray
Executive Vice President, Operations, Portland Coffee Roasting

Dennis Macray leads operations at Portland Coffee Roasting and is an independent consultant with experience in developing sustainable supply chains in coffee and cocoa. Dennis has served as an operating partner/advisor on ESG and Impact to the CPG venture capital firm GroundForce Capital (PowerPlant Partners), and advised the Gates Foundation, World Cocoa Foundation, Hershey Company, and Eastern Congo Initiative. Dennis is the former COO at Theo Chocolate, responsible for bean-to-bar chocolate operations and impact sourcing. Dennis also served as Director of Global Responsibility at Starbucks Coffee Company where he led the development of ethical sourcing standards for coffee (C.A.F.E. Practices), cocoa, tea and Starbucks Supplier Social Responsibility Program.

Matheus Franco Severino
ESG Analyst, Cooxupe

Environmental and Health and Safety Engineer. Passionate about Sustainability, Coffee and Cooperativism. Currently part of Cooxupé's ESG (Environmental, Social and Governance) department. Responsible for different sustainability projects and promoting sustainability in different sectors of the cooperative."

Lecture Description

Do you feel like you and your team are frantically filling orders in the nick of time? Do you question whether or not you are making money? Do you feel like your coffee releases are rushed and your audience / buyers never really know what you are offering or why?

To answer these questions well, you have to look under the hood of your business to ensure that you have the structure needed to maintain the health of your business and your people.

In this presentation, we'll cover the 5 essentials a growing coffee roaster needs, such as: product pricing structure, building and using a pricing calculator, creating and using a coffee release process, green coffee management & tools, financial structure and dry product management.

Date: Saturday, April 13, 2024
Time: 11:30am - 12:30pm
Room Number: S403AB

Instructor

Luke Waite (he/him)
Owner / Consultant, Pomelo Coffee Consulting & The Lev Co

Luke Waite is the owner of two companies, The Lev Co and Pomelo Coffee Consulting.

During his 7+ years working for coffee roasters, he discovered the need for better operational structure. Additionally, he saw a lack of creative agencies with deep understanding of the branding needs of coffee exporters, importers, and NGO's. These gaps in the industry led to the genesis of Pomelo serving the consuming side of the industry, while The Lev Co serves producers and importers.

His mission is to make coffee roasters more profitable so they can make a meaningful impact on the world.

Lecture Description

Many coffee roasters desire to buy directly from the coffee farmer, and are even willing to travel to the source to build relationships. And yet, so many coffee producers tell stories of the cultural faux pas and culture clashes that eventually led to deals falling through, or unfortunate misunderstandings. Through using humorous stories from the field coupled with great photographs, this workshop helps explore the important role of culture when buying green coffee at the source, and outlines a number of helpful strategies for minimizing cultural barriers while maximizing win-win partnerships.

Date: Saturday, April 13, 2024
Time: 11:30am - 12:30pm
Room Number: S401ABC

Instructor

Dr. Ryan Snider (he/him)
Managing Director, Socially Responsible Coffee Ltd.

Dr Ryan Snider grew up in Kenya and has lived / worked throughout sub-Saharan Africa. He is the Managing Director of Socially Responsible Coffee Ltd and his goal is to connect coffee roasters with the farmers who produce their coffee. In order to do this, his team acts as a ‘cultural bridge’ between East African producers and North American roasters, aiming to create a win-win relationship. www.socially-responsible-coffee.com

Lecture Description

This lecture is designed to empower coffee entrepreneurs in their ability to use business as a force for good within their communities, with a focus on people, planet and purpose. During this session, participants will become equipped with the knowledge and skills necessary to scale their coffee businesses while implementing socially sustainable practices.

This lecture will include an introduction to the opportunity for equity which lies within the decision-making process concerning the coffee vendor ecosystem (i.e. the coffee supply chain and key vendor categories, such as beans, equipment, packaging, staffing, manufacturing, etc.), and a discussion about future-proof methods to ensure lasting change.

Coffee entrepreneurs will learn about social and product sustainability, and how to identify strategies to create equitable communities throughout the decision-making process, within key leadership roles, and through the creation of tangible change-making opportunities, such as property ownership. Attendees will walk away feeling confident in their ability to identify opportunities for community reciprocity, and gain strategies and insights for scaling coffee businesses. Additionally, the lecture will foster networking opportunities and provide clear next steps as to how businesses can scale while remaining true to themselves and their community.

Date: Saturday, April 13, 2024
Time: 11:30am - 12:30pm
Room Number: N426C

Instructor

Jesse Íñiguez (he/him)
Owner & Director of Coffee Operations, Back of the Yards Coffee Co.

Jesse Íñiguez is the Owner & Director of Coffee Operations at Back of the Yards Coffee Co. (BOTYC), a specialty coffee company located in Chicago's Back of the Yards. Established in 2016, BOTYC’s mission is to provide premium coffee products while increasing the quality of life for surrounding communities.

Born and raised in Back of the Yards, Jesse understands the importance of uplifting his neighborhood and ensuring equity through infrastructure. He’s a trusted community leader creating profitable and sustainable business models that create jobs, stimulate the local economy, prioritize the planet, and offer positive social impact, all without sacrificing the culture.

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 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.

Date: Saturday, April 13, 2024
Time: 11:30am - 12:30pm
Room Number: S402AB

Instructor

Dr. James Gratzek

Lecture Description

The global cold brew market is growing exponentially, creating the perfect opportunity for any specialty coffee business to expand.

Determining which coffees are best suited for reaching your goals with cold brew can be challenging since the brewing method produces such different flavors than traditional hot brewing methods. Cold brew cupping can be incredibly useful.

This lecture explores cold brew sensory analysis using the Coffee Value Assessment protocols. Discover how to leverage new sensory methods to unlock the hidden flavor profiles unique to cold water extraction.

Date: Saturday, April 13, 2024
Time: 11:30 p.m. - 12:30 p.m.
Room Number: NA26AB

Instructor

Julia Leach (she/her)
President, Toddy, LLC

Julia Leach leads Toddy, LLC, a company that has been at the forefront of cold brewing since 1964. Julia’s team works with cafes and roasters worldwide to help them develop cold brew programs that highlight the nuances of the brewing method and inspire their customers to fall in love with cold brew. She is passionate about the art and science of cold brewing and is active in developing quality cold brew education for the coffee industry. She has presented at SCA Re;co, SCA Expo, NCA Convention, and also frequently presents at industry events around the world.

Cupping

Guatemalan Coffees Cupping Session

Date: Saturday, April 13, 2024
Time: 10:45am - 12:30pm
Room Number: S405B
Access: Public

Cupping

Passenger PRESENTS: Many Hands, Beautiful Hills - An Exploration of Burundian Coffee Terroir

Date: Saturday, April 13, 2024
Time: 10:45am - 12:30pm
Room Number: S405A
Access: Public

Lecture Description

Electrochemistry is the study of chemical processes that involve the transfer of electrons in a reaction. In coffee production, there are many manifestations of electrochemistry. This seminar will cover our recent work on the topic, and covers topics ranging from the emergence and passivation of static electricity during grinding, to measuring and modifying flavor directly in coffee extracts.

Date: Saturday, April 13, 2024
Time: 10:15am - 11:15am
Room Number: S402AB

Instructor

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

Prof. Christopher H. Hendon is a computational chemist with interests in energy materials and coffee. 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 a tenure-track professor, where he received tenure in 2023. His research group focuses the emergence of defects in metal-organic molecules and solids. He has published over 100 papers, was named a Cottrell Scholar in 2021, a Camille Dreyfus Teacher-Scholar, and the Samuel R. Scholes Jnr. Lecture for excellence in Scientific Communication. 

Lecture Description

For too long, we have treated origin trips like transactional tourism. Success has largely been determined by tables cupped, lots purchased, hands shaken, and photos taken. We tend to think far more about what we take from the trip than what we bring to it. To date, origin trips have largely been extractive and unidirectional occurrences; however, if equitable and prosperous relationships are what we desire, then there is a tremendous opportunity to redefine the origin trip experience and increase its value (Return On Origin Travel) for all involved.

In this intentionally interactive lecture, we will reimagine and redesign the origin trip, expanding its definition of success to include the objectives of the visiting roaster, the hosting producer, and the facilitating coffee trader. During the session, we will analyze Caravela’s trip checklist to review how one should prepare for an origin trip, what one should bring, what one should expect, and what one should be prepared to leave behind. By the conclusion of this lecture, each participant will have a stronger sense of the purpose for and possibility of origin trips, along with an actionable plan that will make the next voyage more valuable and meaningful for everyone involved.

Date: Saturday, April 13, 2024
Time: 10:15am - 11:15am
Room Number: N426C

Instructors

Amanda Rodgriguez (she/her)
Coffee Expert, Caravela Coffee

Amanda Rodriguez, the esteemed value chain leader at Caravela Coffee, brings over a decade of expertise to the realm of coffee. Having served as the country manager for Caravela's Nicaraguan operation, she boasts a comprehensive understanding of coffee processing, logistics, and milling operations. Amanda is a seasoned professional dedicated to enhancing the entire coffee journey, striving for excellence from seed to cup. With a passion for maximizing value for coffee partners, she endeavors to elevate the industry standard, ensuring that every step in the value chain contributes to a richer and more rewarding experience for all involved.

Brian Gaffney (he/him)
Chief Experience Officer (CXO), Caravela Coffee

Brian A. Gaffney is passionate about specialty coffee and the skilled professionals who produce it. As Caravela Coffee’s Chief Experience Officer, he is committed to reducing the friction in the value chain by making it simpler for specialty farmers to bring coffees to market, easier for specialty roasters to bring coffees to specialty consumers, and natural for specialty consumers to know the names of specialty producers. Brian is also a long-time specialty coffee fan who has written about the intersection between specialty coffee consumers and specialty coffee producers for publications including Standart Magazine, DRIFT Magazine, and Daily Coffee News.

Juan Esteban Garcia (he/him)
Relationship Building Leader, Caravela Coffee

With a background in Business Administration and a fervent love for football and the countryside, Juan Esteban brings a different perspective to the table. Having honed expertise in Finance Planning at Coca Cola and Loyalty Program management at Avianca Airline, Juan Esteban understands the intricate nuances of collaborative success. With a deep-seated belief in fostering trust-based relationships through enhanced collaboration, in Caravela we are invested in igniting a teamwork dynamic that transcends boundaries and cultivates enduring connections. Join us to get to know our model for building lasting relationships in the coffee industry through Relationship Origin Trips.

Cupping

JNP Coffee Public Cupping - The Exquisite Coffees from Burundi, East Africa

Date: Saturday, April 13, 2024
Time: 10:15am - 12:00pm
Room Number: S404D
Access: Public

Lecture Description

Can small exporters survive on specialty coffee alone? Can specialty coffee survive without small exporters? While exporters are not considered crucial to the coffee trade, they perform critical functions that allow specialty coffee to exist -- supporting small farmers and processors, facilitating access to finance, marketing, and promoting new coffee producers while helping producers to cultivate products and pricing that will be successful at market (to name just a few!). Hear from them about what threats and challenges they are facing, and what future specialty coffee has if we don't find a way to make small exporters sustainable.

Date: Saturday, April 13, 2024
Time: 10:15am - 11:15am
Room Number: S401D

Instructor

Drew Burnett (he/him)
Director, Goodel Indonesia

Drew Burnett is an exporter of Indonesian coffee and a market development consultant who has worked throughout East Africa and Southeast Asia analyzing coffee markets to identify opportunities to build stronger production and marketing systems that empower farmers and other entrepreneurs to secure resilient coffee-centered livelihoods. Early career work on international development projects led him to Ethiopia, where he led field operations as Deputy Director of TechnoServe’s Coffee Initiative. He now leads Goodel Indonesia, an exporter focused on high-quality, transparently-traded coffees that is catalyzing the development of a more-sustainable Indonesian coffee industry through innovations like digital traceability and profit sharing.

Yuki Minami (she/her)
CEO, Aequitas Coffee

Yuki is an entrepreneur and the CEO of Aequitas. Her background in coffee starts when her great grandparents crossed the oceans in 1927, from Japan to Brazil to work in coffee farms.
She was born in São Gotardo, Minas Gerais state and holds degrees in Modern Languages and Business Management. In 2013, she attended a barista course and experienced the specialty coffee scene in Paris she wondered for the first time about showcasing the family’s coffee abroad. After living and working in São Paulo in multinational companies, she moved back to her hometown to learn about coffee production and dived into a journey of coffee processing techniques and quality control. Several relevant experiences and coming across the high quality of the family’s and of the neighboring producers lead her to found Aequitas in 2017 as an alternative to the traditional coffee trade. Aequitas’ mission is connecting producers to the international specialty coffee market in transparent and equitable relationships.

Sunghee Tark (she/her)
Co-Founder & CEO, bean voyage: women-powered coffee

Sunghee is the co-founder and CEO of Bean Voyage, and a freelance writer. Through her day-job at Bean Voyage, a feminist non-profit she co-founded with Abhinav Khanal, she collaborates with smallholder women coffee producers and youth to co-create a sustainable value chain that works for all. She is often found traveling between LATAM and Asia and when she is not traveling, she enjoys writing about coffee and the incredible people behind it. Her interest in the specialty coffee industry has initially stemmed from her passion to understand the intersectionality of income and gender inequality and her zeal to learn how coffee can play a role has kept her in the industry since then.

Cupping

Café de Honduras FemmeFiesta: Women-Produced Coffee Showroom Cupping

Date: Saturday, April 13, 2024
Time: 10:15am - 12:00pm
Room Number: S404BC
Access: Public

Lecture Description

The last year has been defined by economic uncertainty, with consumers becoming cautious about spending habits. At the same time, the specialty coffee industry has seen a new influx of consumers looking to drink better coffee, offering roasters an opportunity to widen their audience.

Faced with this reality, some roasters have started adjusting their quality paradigm to source coffees that are more accessible in taste and price, at times simplifying their Single Origin menus, or buying less complex coffees to enter new sales channels.

While expanding their reach may increase impact at origin, roasters must find new ways to differentiate. This panel will discuss new opportunities for product differentiation in light of consumers’ increasing appetite for sustainability and information about the origin.

We will share insights from Algrano’s Market Trends Report 2023 and present solutions learned from industry leaders in Europe and the USA interviewed for the research, often integrating extrinsic attributes to build popular coffee menus and navigate the current economy.

Participants will hear from roasters who are increasing the depth of producer storytelling, using origin information to educate consumers, and betting on social and community values to strengthen existing product lines or to create new ones.

Date: Saturday, April 13, 2024
Time: 10:15am - 11:15am
Room Number: S403AB

Moderator

Luiza Pereira Furquim (she/her)
Head of Content, Algrano

Luiza is the person behind Algrano’s yearly Market Trends Report and Impact Report. A journalist with a decade-long journey in specialty coffee, she has worked as a barista, roaster, and sourcing manager. In regular contact with producers, Luiza writes about the realities of different producing countries from market dynamics to prices and regulations. She also shares the experiences of roasters engaged in ethical sourcing practices from a business and impact perspective.

Speakers

Amaris Gutierrez-Ray (she/her)
Senior Director of Coffee & Roasting, Joe Coffee Company / Women in Coffee Project

Amaris Gutierrez-Ray is the Senior Director of Coffee & Roasting for Joe Coffee Company in New York City. She is also the founder of the Northeast Roaster Forum (RIP) and the Women in Coffee Project. A lover of stories and the people that tell them, she has always been interested in the culture and communities of the world in coffee. Both inside and outside the workplace, she's focused on gender, equity, and positively shifting the human patterns that shape our world.

Ted Stachura (he/him)
Director of Coffee, Equator Coffees

Ted Stachura has been involved in the coffee industry for over twenty-five years. For the past 13 years he has served as Director of Coffee at Equator Coffees in San Rafael, California, where he oversees coffee procurement, roasting and quality assurance. Prior to joining Equator, Ted was a coffee consultant with Kenneth Davids Consulting, as well as an editor at the online publication Coffee Review. He co-founded Coffee Informatics, developer of the data management system RoastLog. Ted also worked as Coffee and Tea Training Program Manager at Peet’s Coffee & Tea, among other roles. Ted’s passion for coffee is expressed through his study of coffee, daily cupping and his efforts to educate the public about quality coffee.

Josh Longsdorf (he/him)
Operating Partner / Green Buyer, Anthology Coffee

Josh Longsdorf, founder and coffee buyer at Anthology Coffee, boasts over 20 years of specialty coffee expertise. With Anthology, he has championed single variety coffee for 13 years, adapting to industry shifts with resilience and innovation. Amid economic uncertainty, Josh strategically adjusted the quality paradigm to offer accessible yet exceptional coffees. His commitment to simplicity in Single Origin menus and exploration of new sales channels showcase an understanding of evolving consumer preferences.

Believing that curiosity is the key to effective education, Josh advocates for an immersive and engaging coffee experience. Beyond the cup, he envisions leveraging curiosity to build a popular coffee menu that resonates with a diverse and expanding audience. Josh brings a wealth of knowledge including new opportunities for product differentiation, shedding light on the intersection of sustainability and the growing demand for origin information.

Lecture Description

400 years ago, coffee was $35 a cup at today’s prices. 300 years later, it fell to $3 a cup. This lecture unpacks the roles of colonialism, slavery and industrialisation in driving coffee prices down and embedded coffee consumption into everybody’s lives. Led by coffee historian and author Professor Jonathan Morris and moderated by documentary maker James Harper, the session shows how the seeds of today’s ecological, economic and social sustainability crises were planted centuries ago. Starting in 1600s, Yemeni coffee was a scarce, expensive luxury savored by European elites. Slavery and colonialism in the 1700s Caribbean began coffee’s price fall accompanied by staggering human suffering. Brazil’s industrialisation, deforestation, slavery and wealth concentration finally drove prices to today’s price floor and mass market drinking culture. For lasting solutions to today’s sustainability crises, it's crucial to understand the historical factors that continue to keep prices low.

Date: Saturday, April 13, 2024
Time: 10:15am - 11:15am
Room Number: S401ABC

Instructor

James Harper (he/him)
Audio Documentary Maker, Filter Stories Podcast

James Harper is the creator of Filter Stories, a podcast that uses our morning coffee as a lens to understand the world. His narratives explore history, science and sustainability.

Since 2018, he has produced narrative audio for the BBC, Porsche, SCA, 5THWAVE, and others.

Growing up in Australia and Italy, James began his career at the Bank of England, but decided to follow his passion for coffee in 2015. After working in Melbourne and Berlin’s coffee scenes, his love of storytelling and burning curiosity to understand the layers of the coffee industry led him to starting the Filter Stories Podcast.

Professor Jonathan Morris (he/him)
The Coffee Historian, University of Hertfordshire

Jonathan Morris aka the Coffee Historian is a Research Professor in History and the Director of Research Culture and Environment for the University of Hertfordshire, UK. His book Coffee: A Global History analyses the evolution of the coffee industry, and how coffee became popular the world over. Jonathan is the co-creator of the A History of Coffee podcast series, which explains how coffee’s dark history laid the foundations for the current sustainability crisis. He is a judge of the SCAs World of Coffee Best New Product Awards and winner of the 2023 Sprudgie for Best Coffee Writing of the year.