Jun
29
Lecture, Saturday

Basics of Olfactory and Gustatory Neurosciences

Lecture Description

Join us for an exploration into the intriguing realms of olfaction and gustation sciences. This presentation delves into the fundamental principles of olfactory and gustatory neuroscience, addressing the latest research findings shaping our understanding of flavor perception. Discover how our olfactory receptors, including retro-nasal and ortho-nasal pathways, and taste buds discern the myriad flavors and aromas. We will also discuss the brain regions responsible for perceiving and analyzing these sensory inputs, and how these experiences are encoded as memories, enabling us to recognize similar flavors in the future. While we aim to provide a comprehensive overview, it's essential to acknowledge the complexity of this field. This presentation offers a basic foundational understanding, recognizing the depth and intricacy that lie beyond the surface.

Date: Saturday, June 29, 2024
Time: 14:15 - 15:15
Location: Lecture Room 2

This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.

Lecturers / Presenters

Louai Zaidan (he/him)
Development Manager, Synapse Torréfaction

Louai cofounded the first coffee shop of Synapse Roasting company along with his two partners Julien and Caroline. He currently takes care of the development projects of the company. Louai judged in many national competitions, including French barista championships, Brewer’s cup, and latté art. He also won twice the second place of the French ibrik championship. Coming from a medical scientific background, he’s curious about understanding the perception of flavors and aromas in coffee.

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Jun
29
Saturday, Lecture

Building Markets for Specialty Canephora

Lecture Description

Building markets for broader embrace of Canehphora to suppliment specialty consumption is increasingly pertinant in the face of climate change, producing countires are readily identifying the need and benefits, but markets need to follow. Using quality perception intiatives and broadening the dimensions of what faciliates effective supply chain sustainability hold the key to opening markets for wider consumption and exposure to Canephoras immense potential and diversity.

Date: Saturday, June 29, 2024
Time: 14:15 - 15:15
Location: Lecture Room 1

This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.

Lecturers / Presenters

Nick Mabey (he/him)
Chief Operating Officer, Assembly Coffee and Volcano Coffee Works

Originally from New Zealand, Nick has been based in the UK since 2012, founder of Assembly Coffee and Director at Full Steam Espresso Ltd Nick is invloved in numerous development projects specailising in supply chain development from the DRC, Myanmar and Brazil among others.

Fabiana Carvalho, PhD (she/her)
Researcher, University of Campinas, Brazil

Fabiana Carvalho is a Brazilian neuroscientist who received her MSc in Biochemistry and her PhD in Psychobiology studying neural processes of perception and memory. She has also worked as a postdoctoral researcher on a project investigating sensory perception as an anticipatory and constructive process instead of a mere passive and reactive process.

She is currently a collaborating researcher at the University of Campinas, Brazil. Her research project “The Coffee Sensorium” is focused on understanding multisensory flavour perception and how it impacts the coffee drinking experience. She has published several scientific articles showing the effect of coffee cups and packaging on sensory and hedonic judgements of specialty coffee. This research project has several collaborators such as the SCA (Coffee Science Foundation) and Prof Charles Spence (University of Oxford, UK).

In addition, “The Coffee Sensorium” is also participating in the development of the Canephora Flavour Wheel as a descriptive tool for conilon and robusta coffees. This project is being conducted together with Prof Lucas Louzada (IFES, Brazil) and Dr Enrique Alves (Embrapa RO, Brazil).

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Jun
29
Saturday, Lecture

Rocking Resilience: Micro-Grants and Farmer Empowerment in Coffee Communities

Lecture Description

Join us in this panel as we delve into the transformative role of direct cash transfers, specifically micro-grants, in bolstering the resilience of smallholder farmers within coffee communities. While traditional sustainability efforts often revolve around capacity building, this discussion aims to challenge preconceptions about cash transfers by examining their impact on various facets of farmers' lives beyond just income. Rather than viewing them as mere handouts, we will scrutinize the thriving income index, emphasizing qualitative aspects such as stress levels, agency, and overall well-being.

Date: Saturday, June 29, 2024
Time: 13:00 - 14:00
Location: Lecture Room 2

This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.

Lecturers / Presenters

Abhinav Khanal (he/him)
Co-Founder & Executive Director, Bean Voyage

Abhinav Khanal is a social entrepreneur focused on reducing inequities in the world. He is the founder of two ventures: Bean Voyage and Little Big Fund.

Bean Voyage is a feminist non-profit social enterprise that works to build thriving businesses with smallholder women coffee farmers. Through a unique bundle of training, finance, mentorship, and global market access, Bean Voyage supports women in coffee-growing regions in achieving economic independence.

Abhinav is also the Co-Founder & Chief Thought Officer of Little Big Fund, a social impact organization that provides tools, networks, and funds to changemakers around the world.

Abhinav has a B.A in Politics from Earlham College, and is a Facilitator of the Entrepreneurship, Innovation and Social Change Course and Design Thinking Course at the Centre for Executive Education, United Nations Mandated University for Peace.

Sunghee Tark (she/her)
Co-founder and CEO, Bean Voyage

Sunghee Tark is the co-founder and CEO of Bean Voyage, a feminist non-profit social enterprise that collaborates with smallholder women coffee producers in Latin America. Her interest in the specialty coffee industry has initially stemmed from her passion to understand the intersectionality of income and gender inequality and she looked at coffee as one of the tools to address the issue. She explored this interest through academic research at the London School of Economics where she finished her master’s degree in 2019. Her research explored the role that coffee producers’ cooperatives play in promoting gender equality in farming communities and how to better engage different stakeholders. Through her work with Bean Voyage, a feminist non-profit social enterprise that she co-founded with Abhinav Khanal, she collaborates with smallholder womxn coffee producers and youths in coffee communities to co-create a sustainable supply chain that works for all. She is also the 2019-2021 Specialty Coffee Association’s LEAD Scholar (Leadership, Equity, and Diversity), Byron Fellow, Re: Co Fellow, Davis Scholar, Socap Entrepreneur fellow and Ackerman-Nicholson Scholar.

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

Nora Burkey founded The Chain Collaborative in 2014 in order to invest in community-led development in the coffee sector. She holds a master’s degree in Sustainable Development from the School for International Training, where she focused on gender in development and food systems. She is part of the Creator’s Group for the SCA Coffee Sustainability Program and is currently an Authorized SCA Trainer. Under the banner of TCC, she consults on a number of coffee projects, has written for several coffee magazines and blogs, and has taught at a variety of educational institutions. She speaks English and Spanish.

Nic Lauten (he/him)
Executive Director, Kula

Nic Lauten is the Executive Director for Kula, a nonprofit organization that exists to eradicate poverty through the development of entrepreneurs in Rwanda's coffee communities. With over 15 years working in economic development and 6 years residing in East Africa, Nic is energized by impact and by seeing farmers create new realities for themselves and their families. Through the Kula Fellowship Program, which combines agronomy training, business development and microfinance, coffee farmers on average double their harvest and triple their income within one year of graduation.

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Jun
29
Lecture, Saturday

Impact of Post-Harvest Processing on Coffee Aroma Formation

Lecture Description

In recent years, highly sophisticated, experimental post-harvest processing styles have been developed in many countries. This trend is reflected in a diversity of processing method, for instance anaerobic naturals where coffee cherries are being fermented for several days in closed containers prior to drying the cherries. To analyse the impact of such an anaerobic step during an in cherry fermentation, we have analysed coffee from four different processes, all produced from the same coffee from Chepsangor Hills Estate in Kenya by Rosabella Langat and obtained through Crankhouse coffee. This allowed us to compare traditional processes such as washed and natural coffee with coffees that went through such an in cherry fermentation and how processing affected both physical and chemical composition in both green and roasted coffees. The impact of post-harvest processing on final flavour is able to drastically change the flavour profile of coffee, which will be discussed in the presentation.

Date: Saturday, June 29, 2024
Time: 13:00 - 14:00
Location: Lecture Room 1

This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.

Lecturers / Presenters

Sebastian Opitz (he/him)
Head of Green Coffee at the Coffee Excellence Center, ZHAW

Dr. Sebastian Opitz is the head of green coffee at the Coffee Excellence Center of the Zurich University of Applied Sciences in Switzerland. The main research focus lies on connecting properties of green coffee with cup profile by using a wide variety of analytical chemistry methods and sensory evaluation to explore the impact of origin (coffee variety and species, terroir, post-harvest processing etc.) on final cup. As a AST in green coffee Sebastian is part of the SCA green coffee creators group that develops the curriculum of the SCA Coffee skills program and also teaching green coffee from tree to trade in continuous educations programs of the ZHAW.

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Jun
29
Lecture, Saturday

If Your Livelihood is Linked to Coffee, it’s Time to Up Your Investment with Coffee Farmers and Their Communities

Lecture Description

The future of coffee is at risk. Climate change, regulatory environment shifts, a lack of young farmers willing to take up the trade, farming communities struggling with intergenerational poverty - these complex challenges threaten our industry as a whole, and each hinges on a fundamental issue that has been unaddressed for too long. Regardless of what is happening on a highly speculative NY Commodities Market, coffee farmers have real and continually increasing costs, driven by demands for particular qualities, new legal requirements for export and certifications. The historical record shows that the vast majority of coffee farmers simply aren’t paid enough for their efforts and final product. Meanwhile, we all know that there is no future for the coffee industry if there is no business case for the coffee farmers.

This panel, moderated by Fairtrade, brings together representatives from a coffee roaster, retailers and farmers from Latin America and Africa to discuss the urgent need to build stable financial foundations for coffee farmers. In the context of striving towards “Sustainable Coffee” -- industry leaders will be challenged to consider: Are we investing in the future of coffee with the prices we’re paying to the farmer?

Date: Saturday, June 29, 2024
Time: 11:45 - 12:45
Location: Lecture Room 2

This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.

Lecturers / Presenters

Michael Schiedel (he/him)
CEO, Freehand Coffee Company

I am passionate about making a positive impact on the world through sustainable and responsible practices. That is why I founded the Freehand Foundation, a unique microloan project that supports coffee farmers in Honduras. Our company is part of the MIKO Group, a global coffee company with over 200 years of history and founder of the PURO Rainforest Coffee project. We aim to shape a new tomorrow for our business and the industry as a whole. I am honored to be a part of this great team as we constantly strive to create more value for our customers, partners, and stakeholders.

Rikke Ramm Eberlein (she/her)
Senior Consultant, CSR, Lidl Danmark K/S

Rikke Ramm Eberlein is a Senior Consultant, CSR at Lidl Denmark K/S, where she has the responsibility of the development and implementation of the international and national CSR strategy.
Rikke Ramm Eberlein has a diverse educational background and combines the dynamics of Business, Sustainability, NGO's and cross-disciplinary projects - where knowledge and diverse, cross functional perspectives are shared and new insights emerge.

When we meet and interact at these intersections, Rikke Ramm Eberlein is convinced that we’ll find inspiration and create solutions together to achieve the visionary goals of creating a better and brighter world - especially when facing megatrends like sustainability, technological change, hyper-connectivity and diversity.

To date, many companies’ global climate action has mainly focused on lowering carbon emissions and developing new green technologies. Yet, climate action also concerns people. It is about empowering people to take part in shaping a better tomorrow, and it is about strengthening the resilience of local communities. That has been the core mission of Rikke Ramm Eberlein through +14 years.

Aske Skovmand Bosselmann (he/him)
Associate Professor, University of Copenhagen

Aske Bosselmann is an Associate Professor at the University of Copenhagen, where he has carried out research, teaching and advisory services related to coffee since 2007. Topics covered in his research include quality aspects, agroforestry and climate smart practices, productivity, farmer livelihoods, global value chains, and lately also rootstocks. He has done field work on three continents in the coffee belt and is collaborating with major international research centers and coffee companies. He always has a handful of MSc students doing research abroad; currently pollination studies in Vietnam and value chain analysis in Uganda.

Netsanet Nega (she/her)
Marketing/Commercial Manager, Bench Maji Forest Coffee Farmers Cooperative Union

Ms. Netsanet Nega is a distinguished Marketing/Commercial Manager at the Bench Maji Forest Coffee Producer Farmers Cooperative Union, located in South Western region of Ethiopia Bench Sheko zone. Since joining the union six years ago, she has worked closely with over 21,350 farmers, significantly contributing to the cooperative's success. The union is established in 2004 with 14 PCs but now reached to 85 primary coops.Holding BAs in Marketing Management and Environmental Studies, alongside an MA in Tourism Development, Netsanet has furthered her expertise through recent online courses in CSR, specialty coffee marketing, and digital coffee marketing. Also engaged in different discussion of EUDR and CS3D while being professional bariste, she has played a pivotal role in exporting coffee to the US, Europe, and Asia. She is a dynamic force in the coffee industry.

Monika Firl (she/her)
Senior Coffee Advisor, Fairtrade International

With more than 25 years’ experience in coffee, Monika has coordinated Farmer-to-Farmer learning programs, while living and working in Latin America and has worked as the Green Coffee Buyer, Producer Relations Manager and Director of Sustainability in North America. She currently serves as Senior Coffee Advisor with Fairtrade international. Her cumulative experience provides perspective on the extraordinary changes within Specialty Coffee and amongst ethical and sustainability initiatives. Understanding the urgent need for integrated solutions has fueled her interest in building collaborative relationships across the supply chain and bridging economic and ecological goals that simultaneously support coffee production and farmer livelihoods.

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Jun
29
Lecture, Saturday

Navigating EUDR Compliance and Beyond

Lecture Description

This session will give roasters the practical tools they need to prepare for EUDR compliance requirements in their supply chains while continuing to engage on transformation. Focusing on the case study of EUDR, which has already gone into effect, from an integrated upstream approach, panelists will also discuss the general regulatory environment as it is developing within the EU and globally. Furthermore, panelists will provide advice on how participants meet compliance requirements while continuing to work towards their own sustainability goals.

Date: Saturday, June 29, 2024
Time: 11:45 - 12:45
Location: Lecture Room 1

This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.

Lecturers / Presenters

Giacomo Celi (he/him)
Head of Partnerships, Sucafina

Giacomo Celi is the Head of Partnerships at Sucafina. Giacomo is an Agriculture Engineer by degree with a Master in Food Quality Management at Wageningen University and a visiting research on coffee agro-forestry modelling at the University of Oxford. Giacomo has over 20 years of experience in the coffee industry covering roles in operations, sustainable procurement and corporate sustainability. We worked across the supply chain for illycaffe, Caffe Nero, AB Agri and Mercon.

Robin Sampson (he/him)
CEO, Trade in Space

Robin has established a rich and varied career in the space and satellite applications sector. Having worked to deliver low-cost, satellite informed bush-fire detection systems to protect people and farms in continental Africa, he founded Trade in Space in 2017 to explore how satellite applications could improve agricultural transparency and sustainability. In 2021 Trade in Space launched their flag ship product which is now used by global coffee and cacao traders to evidence legislative compliance to sustainability laws and support corporate reporting. Trade in Space leverage space-based technologies to support agricultural supply chains.

Bavo Vandenbroecke (he/him)
Sales Manager, Sucafina

Acting as Sales Manager of Sucafina Specialty EMEA, Bavo supports a passionate sales team that is focused on bringing value to both roaster clients, as well as committed producers. Facilitating this link with a clear focus on sustainable supply chains and exquisite service to all stakeholders, is what our team is about. Bavo has an MBA in Sociology. After extensive traveling in coffee producing regions all over the world, he has been working professionaly in coffee since 2016. Understanding that coffee is a unique commodity that thrives through, and because of relationships, Bavo aims at contributing to the coffee industry's development towards a net zero, equitable, and fairer trade environment for all actors involved in the coffee value chain.

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Jun
29
Workshops, Saturday

The Canephora Universe

Workshop Description

Welcome to "The Canephora Universe" workshop. Immerse yourself in this captivating session that explores the intriguing world of the Canephora plant and its diverse flavors.

In this immersive workshop, we will delve into the concept of terroir and its profound impact on the taste of coffee. Discover how the unique combination of regions, climates, and soils influences the flavor profiles of your favorite brews, unlocking a deeper appreciation for Canephora.

Explore the fascinating realm of agronomic parameters and new cultivars, gaining valuable insights into the latest advancements in coffee farming techniques. Learn how these factors contribute to the development of exceptional coffee beans, and discover how to identify and appreciate the nuances that make each cup of coffee truly exceptional.

Immerse yourself in the Canephora flavor wheel, a comprehensive tool that unveils the distinct flavors found in Canephora coffee beans. Journey through the rich and bold flavors that this variety has to offer, and develop your ability to discern and describe its unique taste notes.

Engage in an interactive cupping session, where you will have the opportunity to taste and evaluate a carefully curated selection of coffees. Under the expert guidance of Christos, refine your sensory skills as you analyze aroma, acidity, body, and overall flavor profile. Learn how to identify and appreciate the subtle nuances that make each cup of coffee a sensory delight within the Canephora Universe.

Whether you are a coffee enthusiast, a professional barista, or simply someone looking to expand their knowledge, "The Canephora Universe" workshop is designed to deepen your understanding of coffee and elevate your tasting abilities. Don't miss this incredible opportunity to learn from one of the industry's leading experts and embark on a journey of coffee exploration like no other.

Date: Saturday, June 29, 2024
Time: 10:30 - 13:30
Location: Workshop Room 2

Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

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Instructors & Leads

Christos Sotiros (he/him)
Category Executive & Master Barista, Nestlé

Authorized AST since 2018
Q Arabica
Swiss Barista Champion 2023 and WBC Semifinalist 2023 Athens
Currently working for Nestlé Professional Strategic Business Unit leading the coffee Capabilities building for internal coffee teams globally.
I ve been in the food & beverage business for more than 14 years working at hotels, bars, restaurants and cafes with my academic studies to be in Psychology.

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Jun
29
Workshops, Saturday

A Deep Dive into Cold Brew Sensory Analysis: Applying the Coffee Value Assessment

Workshop Description

Julia Leach, President of Toddy and SCA Board Member, is passionate about the art and science of cold brew coffee and has been a leader in the industry for over a decade. At Toddy, Julia has sanctioned extensive sensory analysis experiments, comparing hot cupping notes to the flavors in a cold brewed cup and trialing a vast variety of coffees to determine where each will excel. She uses her wealth of sensory analysis expertise and consulting experience to help coffee professionals elevate their cold brew programs. Julia is helping shift the cold brew conversation from “a way to make use of older beans” to the understanding that this brewing method is capable of extracting unique tasting notes and delicately nuanced flavors different from the hot tasting notes. As an SCA Board member, Julia is also serving as a Coffee Value Assessment Ambassador at 2024 SCA events. An enthusiastic traveler with an insatiable curiosity about other cultures, she has presented cold brew and cold brew sensory analysis workshops around the world.

Date: Saturday, June 29, 2024
Time: 10:30 - 13:30
Location: Workshop Room 1

Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

BOOK NOW >

Instructors & Leads

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.

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Jun
29
Lecture, Saturday

Coffee Sustainability Initiatives Map: Insights for Collective Action

Lecture Description

The complexity and urgency of sustainability challenges in the coffee sector requires collaborative and systemic approaches to effectively address them. Public and private sector actors are investing in sustainability initiatives but not always aware of the work that others are doing. Effective collaboration and strategic investments can amplify the impact of sustainability investments.

This panel discussion will present the new Coffee Sustainability Initiatives Map, an interactive tool that provides more visibility on sustainability and support initiatives in coffee producing countries around the world. Users can discover what is being done, where, and by whom in the coffee sector. The Coffee Sustainability Initiatives Map is co-created and requested by members of the International Coffee Organization’s Coffee Public-Private Task Force and the International Trade Centre through the Coffee Guide Network, supported with co-funding from the European Union. The collective effort shows how collaboration can result in practical resources for collective action.

Panelists will offer public and private sector perspectives of how the map’s insights can be used to inform strategic decision-making, identify gaps and synergies, and as an opportunity for collaboration to address pressing needs in the coffee sector. Panelists will use EUDR preparedness as a practical use-case of the map.

Date: Saturday, June 29, 2024
Time: 10:30 - 11:30
Location: Lecture Room 1

This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.

Lecturers / Presenters

Vanúsia Nogueira (she/her)
Executive Director, International Coffee Organization (ICO)

Vanúsia Nogueira comes from a family of coffee producers, and started her career at PwC Consulting, where she was a partner and worked for 15 years. She started working directly with coffee in 2002, always focusing on niche markets. She served as executive director at BSCA from 2007 through April 2022 and took over as Executive Director at the International Coffee Organization in May 2022. Vanúsia holds a PhD in Administration/Marketing from Rosario National University in Argentina, a BS in Systems Engineering and Administration from Pontifical Catholic University of Rio de Janeiro (PUC-RJ) and MBAs and post-MBA focusing on Management, Marketing and Advanced Project Management from Fundação Getúlio Vargas in Rio de Janeiro.

Reena Eddiks (she/her)
Senior Sustainability Manager Coffee Tchibo

Tchibo is 75 years old this year. The Hamburg-based coffee roaster is one of the largest in the German-speaking world - and has set itself the goal of only offering responsibly sourced coffee from 2027. As coffee farmers around the world are suffering from both the consequences of climate change and low incomes, a rethink in the coffee trade is urgently needed. Tchibo, the roasted coffee market leader in Germany, Austria, the Czech Republic and Hungary, is rising to the challenge.

Reena is Senior Sustainability Manager for Coffee at Tchibo since 5 years now. As such, she is the main contact point for any external stakeholders - as the ICO, as Enveritas, as WCR or the International Coffee Partners. Next to this, she is managing the built up of sustainability infrastructure in Brazil and Peru. Reena is looking back at more than 15 years in the coffee sector, and has enjoyed different perspectives on the matters. She worked for Volcafe, Modelez and the Hanns R. Neumann Stiftung in the past, after completing her degree in International Communication.

Sjoerd Panhuysen (he/him)
Researcher, Ethos Agriculture

Sjoerd is a principal researcher at Ethos Agriculture, bringing two decades of experience as an agricultural commodity researcher, with a specialization in the coffee sector. His academic background in sociology and development studies has driven his career across a spectrum of roles within international NGOs, encompassing program implementation in Africa, Asia, and Latin America, as well as influential advocacy work within the European coffee market. Sjoerd’s pioneering contributions include the establishment and authorship of the Coffee Barometer, a collaborative initiative among NGOs active within the coffee sector. This biennial report fosters transparent and comprehensive dialogues on sustainability, engaging many different stakeholders.

Hannelore Beerlandt (she/her)
European Commission Senior Advisor

Hannelore is an agricultural economist with long term experience in political economy of food markets. She has done extensive and long term field work and consultancy in value chain development in Africa and South-East Asia for international organisations and universities for more than 30 years, of which she lived 9 years in Africa. Today, she is advisor on global commodities to the European Commission and particularly on Coffee. As such she facilitates the Working Stream on ‘Policies of Importing Countries’, under the Coffee Public Private Taskforce of the International Coffee Organisation and she supports EU Delegations in coffee-producing-countries for the design of support programmes to the coffee sector.

Before she was CEO of AgriCord and has been president of Enabel, the Belgian Development Agency between. She is member of the Board of an innovative Social Impact investor ‘Kampani’ and is member of the Advisory Board of the Institute for Development Policy of the University of Antwerp. She authored several books and articles regarding the link between food policies, food markets and poverty reduction.

Hernan Manson (he/him)
Head Inclusive Agribusiness Systems, International Trade Centre (UN/WTO)

Hernan Manson manages the Inclusive Agribusiness programme of the International Trade Centre, a joint agency of the United Nations and World Trade Organization. ITC focuses on Micro, Medium and Small Enterprises (MSMEs); policymakers and business support organizations to promote competitiveness and trade for good. He is co-author of ITC’s Flagship Publication ‘’ The Coffee Guide’’ which is the world's most extensive, hands-on and neutral source of information on the international coffee trade.

Hernan has been involved in promoting public-private partnerships for sustainable Food and Agriculture systems since 2005. As part of his portfolio, he regularly works with producers and MSMEs in Africa, Latin America, the Caribbean and Pacific regions to implement agricultural value chain development for inclusive and sustainable growth across several ITC programs. Through ITCs market system approach, his team has been particularly active in developing competitiveness and sustainability interventions in several value chains worldwide with a very strong focus and track record in Coffee, Cocoa and value-added food products.

Since 2019, Hernan is a steering committee member of The Smallholder and Agri-SME Finance and Investment Network (SAFIN) - hosted by the International Fund for Agricultural Development - where he collaborates regularly with practitioners and financial stakeholders in developing innovative and practical solutions to financial inclusion and impact investment.

He received his MA in International Public Affairs and Governance at the LUISS Guido Carli School of Government, Italy and holds a degree in Business Management from the Universidad de San Andres, Argentina. He is also a member of the Technical Steering committee of CERALE, a research network focusing on EU Latin America Business and trade linkages, hosted by ESCP Europe Business School.

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Jun
29
Lecture, Saturday

The Five Drivers of Extraction

Lecture Description

Studying coffee extraction can be a daunting subject as there are countless factors that influence it. In this lecture, however, we argue that only five factors really determine how fast and efficient an extraction will ultimately be:

Particle size (and distribution)
Extraction time
Temperature
Concentration difference and
Bed height

First, we provide an overview of the three well-known factors: particle size, extraction time and temperature. Which ranges of these factors are used for which types of extractions and how do changes in any one of them affect the final cup.

Next, we will explain the concept of 'concentration difference' between the coffee particles and the surrounding liquid. Then we will explain why bed height directly affects extraction efficiency and what happens when going to the extremes, such as a very shallow or tall coffee bed height.

Finally, we will synthesize the insights on all five drivers of extraction to formulate practical tips on how to change extraction conditions to achieve a high-quality cup of coffee.

Date: Saturday, June 29, 2024
Time: 10:30 - 11:30
Location: Lecture Room 2

This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.

Lecturer / Presenter

Marco Wellinger (he/him)
Head of Coffee Extraction and Sensory, Coffee Excellence Center (ZHAW)

Dr. Marco Wellinger researches coffee at the Coffee Excellence Center at ZHAW (Switzerland). His focus is on disentangling the dynamics of coffee extraction and how to make understanding water more simple. He also performs sensory analysis and is certified as a Q Arabica and Q Robusta grader, SCA sensory professional and authorised SCA trainer (AST). He co-authored the SCA Water Quality and Freshness handbooks. His work with industry partners includes benchmark testing of espresso machines and household filter coffee systems. 2022 he was the main author and teacher of the extraction module in the online course CAS in Coffee Excellence.

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Jun
29
Cupping, Public, Saturday

Cup of Excellence Coffees: Descriptive Assessment, a Journey For the Senses - COE Mexico, COE El Salvador, COE Guatemala, and COE Costa Rica Cupping

Cupping

Cup of Excellence Coffees: Descriptive Assessment, a Journey For the Senses - COE Mexico, COE El Salvador, COE Guatemala, and COE Costa Rica Cupping

Date: Saturday, June 29, 2024
Time: 10:00 - 11:00
Room Number: Cupping Room 2
Access: Public

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Jun
28
Friday, Lecture

Teaching Coffee Online - An Interactive Session

Lecture Description

In an era where online learning is increasingly prevalent, knowledge is rapidly evolving and the coffee community is highly international, the ZHAW Coffee Excellence Center (CEC) education team along with educational partners presents an interactive session aimed at addressing the challenges and opportunities for distance learning coffee education.

This session invites participants to join a discussion on innovative approaches to online coffee education, facilitated by experts from the CEC and other renowned coffee educators. Through interactive workshops and discussions, attendees will explore topics such as conveying sensory aspects online, the intricacies of online coffee education, identifying useful tools for virtual teaching, and envisioning the future of online coffee education.

Date: Friday, June 28, 2024
Time: 14:15 - 15:15
Location: Lecture Room 2

This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.

Lecturers / Presenters

Sabine de Castelberg (she/her)
Head of Continuing Education, ZHAW Coffee Excellence Center

Sabine joined the ZHAW Coffee Excellence Center as a research associate in 2017 where she is responsible for the continuing education in coffee. There, she drives forward various online continuing education programs in coffee, emphasizing innovation and digitalization. During her research at the university, she focused particularly on socio-economic issues and the challenges faced by smallholder farming families. Her interest lies in coffee sustainability, exploring topics like smallholder farming systems, farmer family livelihoods, and knowledge transfer. Notably, she contributed to a project improving smallholder coffee farming in India and engaged in an international project in Colombia and Bolivia, analyzing coffee value chains and specialty coffee markets through participatory research. With a BSc in Business Administration and Marketing and an MSc in Environment and Natural Resources, her expertise spans interdisciplinary fields.

Sierra (Wen Xin) Yeo (she/her)
Program Coordinator, ZHAW Coffee Excellence Center

Sierra is a Research Assistant and Program Coordinator at the Zurich University of Applied Sciences Coffee Excellence Center, and the U.K. Brewers Cup Champion 2022. She has a decade’s worth of experience as a coffee professional, from barista skills to store management, and prior to her current employment was the Coffee Specialist for Alpro U.K., the largest plant-based retailer in Europe under Danone. She is a licensed Q-Arabica Grader, coffee writer and public speaker.

Gloria Pedroza Labin (she/her)
Head of Quality, NKG Quality Service / Neumann Kaffee Gruppe

Gloria Pedroza Labin is Head of NKG Quality Service at Neumann Kaffee Gruppe. Gloria is originally from Guatemala where she started her coffee career at NKG’ coffee export company back in 1998. She's now based in Zug, Switzerland and manages NKG’s quality lab, offering consultancy services related to green coffee quality and sensory analysis to NKG’s companies and customers worldwide. She's an AST for SCA Sensory Skills and Green coffee as well as Q-Grader Instructor for Arabica and Robusta. Gloria also serves the coffee community in her roles as WCE representative and judge and as Board member of SCA Switzerland and CQI.

Katrin Föhse (she/her)
Global Coffee Expertise Training & Community Manager, Nestlé Nespresso S.A.

Katrin Föhse is responsible for the Coffee Expertise department at Nestlé Nespresso S.A..

She has been collaborating with the Zurich University of Applied Sciences since 2017 and runs the Nespresso internal education program "Certificate of Advanced Studies in Coffee Expertise" together with them.

Katrin has a great passion for coffee as well as people development and is a huge lover of African coffees.

Before joining Nespresso in 2011, she worked as a Coffee Ambassador for Starbucks Germany and then as Global Training Manager at Apple Retail.

Martina Vaculikova (she/her)
Program Coordinator, ZHAW Coffee Excellence Center

Martina is the Research Assistant and Program Coordinator at ZHAW since 2020. Before joining the university, she was involved in training of professionals and adult education in a corporate field where she has entered the world of e-learning creation and online education while working as a curriculum developer. Gained experience and insight helped her in developing and improving the CAS in Coffee Excellence at ZHAW. She keeps searching for educational topics to explore, and ways how improve herself and the educational programs at CEC in the sphere of adult and online education.

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Jun
28
Friday, Lecture

Brewing Insights: Unveiling the Layers of Coffee Consumers, Customers, Trends, and Communication

Lecture Description

Join us for an enlightening coffee lecture that goes beyond the surface of the coffee industry. Get ready to immerse yourself in a world of coffee category insights, trends, and communication.

In this captivating session, we'll dive deep into the realm of consumer behavior and segmentation. Discover how understanding the diverse consumer segments can be a game-changer for your business, communication strategies, and menu development. Uncover the global coffee trends and explore how they intertwine with the unique characteristics of consumer segments, allowing you to create a coffee menu that truly enhances their coffee experience.

Prepare to unlock the language of semiotics and its transformative power in crafting an impactful out-of-home environment. Learn how to harness the visual cues, symbols, and signs that speak directly to your target audience, creating an atmosphere that resonates and leaves a lasting impression. Delve into the captivating semiotics of cold brew, unraveling the hidden meanings behind its visual representation.

And as we conclude this enlightening journey, gain invaluable insights into the different customer segments and their attitudes towards coffee. Understand what truly matters to them when making decisions, allowing you to tailor your offerings and services to their unique preferences.

Join us for an unforgettable coffee lecture that will empower you with knowledge, creativity, and a fresh perspective on the world of coffee.

Date: Friday, June 28, 2024
Time: 14:15 - 15:15
Location: Lecture Room 1

This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.

Lecturer / Presenter

Ann Menard (she/her)
Global Brand Communication and Insight Manager, Nestle Professional

Ann Ménard, Global Brand Communication and Insight Manager for Nestlé Professional, brings a wealth of expertise and passion to the world of specialty coffee. With over 20 years of experience in 360° customer and consumer insights and communication, Ann has dedicated most of her career to beverage categories.

Having grown up on a dairy farm in the USA, followed by living in Europe and working in more than forty countries across the globe, Ann's diverse background has shaped her cultural understanding and sharpened her insight lens. Her deep appreciation for applied semiotics, communication, user experience, and design fuels her drive to develop innovative tools that craft inspiring stories for both customers and consumers.

Currently based in Switzerland, Ann is responsible for global communication, identifying worldwide trends, and crafting regional consumer and customer insights. With her expertise, she actively guides the development of the innovation and beverage strategy for Nestlé Professional.

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Jun
28
Workshops, Friday

Fundamentals of Green Coffee Buying

Workshop Description

A purposeful green-coffee-buying strategy is key to the success of every coffee roasting business. This workshop will introduce participants to the fundamentals of effective green purchasing. Students will learn standard industry terms for how coffee is bought, traded and transported; setting the stage for successful relationships with green coffee suppliers and logistics providers. Participants will also discuss other key factors in a green-buying program including values statements, forecasting and cash flow management. In addition to an interactive lecture, students will work in small groups on a variety of activities.

Date: Friday, June 28, 2024
Time: 14:00 - 17:00
Location: Workshop Room 2

Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

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Instructors & Leads

Gabriel Chait (he/him)
Consultant, Poxtec Consulting

Gabriel Chait is a green coffee sourcing, trading, and sustainability consultant. He initially led buying programs for specialty coffee roasters before building a consulting practice that brings together stakeholders from across the supply chain, working with producers, exporters, importers, and roasters, to build integrated and resilient sourcing relationships. He has an academic background in coffee agroforestry with research studies in sustainable coffee production and business practices. His professional experience ranges from sourcing, buying, and trading specialty coffee to designing and implementing strategic sustainability initiatives aimed at driving innovation in coffee procurement practices.

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Jun
28
Friday, Workshops

Mindfulness Sensory Workshop

Workshop Description

In this workshop, participants will be:

  • Increasing sensory awareness

  • Identifying sensory communication skills

  • Calibrating with co-workers

  • Understand each other’s perspective on different levels

  • Describing our taste experiences using crossmodal correspondence method.

Date: Friday, June 28, 2024
Time: 14:00 - 17:00
Location: Workshop Room 2

Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

BOOK NOW >

Instructors & Leads

Freda Yuan (she/her)
Director of Coffee, Origin Coffee Roasters

Freda Yuan is the Director of Coffee for Origin, a licensed Q-grader, and member of the Coffee Roasters Guild leadership council. An advocate for transparency across the industry, Freda works tirelessly to build relationships while navigating the complexities of supply chains to purchase coffee.

As winner of the SCA UK Cup Tasters (2017, 2018, 2020), as well as 3rd and 5th place wins in the World Cup Tasters (2017, 2021), Freda is a trusted voice. Her win as Best Coffee Writer (Sprudgie Awards, 2021), for her book, Sip ‘n’ Slurp, testament to this. Her passion in sensory elements began after her struggle – and recovery from – bulimia.

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Jun
28
Lecture, Friday

How Working with Farmers at Origin Can Improve Quality and Differentiate Your Coffee

Lecture Description

Based on her experiences with coffee farmers and cooperative groups, Jeanine Niyonzima will describe elements that make working relationships particularly productive. One key to success is recognizing farmers’ needs beyond their coffee production. Learning what social supports can make a significant difference in their community is just the beginning of conversations with farmers at origin. This is not a zero-sum game: Doing more for farmers does not result in less for your bottom line. On the contrary, it expands the opportunities for everyone involved in the coffee industry. 

Date: Friday, June 28, 2024
Time: 13:00 - 14:00
Location: Lecture Room 2

This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.

Lecturer / Presenter

Jeanine Niyonzima-Aroian (she/her)
Owner, JNP Coffee

Jeanine Niyonzima-Aroian, owner, and manager of JNP Coffee, advances the global specialty coffee industry and farmers in her native Burundi, East Africa, by producing, promoting, and trading the specialty coffee grown there. With an MBA from Northwestern University’s Kellogg School and a 20-plus-year international career, she entered the coffee industry in 2012.

A strong advocate for women coffee farmers in Burundi, Jeanine supports high-quality production through Dushime® premium incentives for high-scoring coffee, lessons in financial literacy, and leadership skills. Jeanine is committed to educating Burundi’s people for the economic empowerment of self-sustaining coffee communities. She was named to the Sprudge 20 in April 2023.

A current SCA board member, Jeanine is a Licensed Q Grader and certified Q. processor Level 1. She was previously SCA Northeast Regional Coordinator, Community Coordinator for the SCA U.S. Chapter, and host of frequent online Business Chats with a wide range of experts on the coffee industry.

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Jun
28
Lecture, Friday

Cold Brew’s Value: Using the CVA to Assess Cold Brew

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: Friday, June 28, 2024
Time: 13:00 - 14:00
Location: Lecture Room 1

This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.

Lecturer / Presenter

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.

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