Lecture Description

The International Coffee Organization (ICO) has been working to support ICO producing member countries to address their challenges and close the gaps between their current preparedness levels and the new compliance requirements they are facing. Our goal for the session is to reflect together, sharing the ICO, Coffee Public-Private Task Force and audience’s different perspectives, on the best ways to achieve Due Diligence legislation that will lead to sector sustainability.

Date: Thursday June 22, 2023
Time: 5:00pm - 6:00pm

Lecture Room 2

Vanúsia Nogueira
Executive Director, BSCA

Vanusia Nogueira holds a PhD in Administration/Marketing from Rosario National University in Argentina, a BS in Systems Engineering and Administration from PUC-RJ and MBAs and post-MBA focusing on Management, Marketing and Advanced Project Management from FGV-RJ. She comes from a family of coffee producers, and was a partner at PwC Consulting, where she worked for 15 years. She started working directly with coffee in 2002, always focusing on niche markets. She has served as executive director at BSCA since 2007. In February 2022, she became executive director elect of the International Coffee Organization.

Lecture Description

Roasting procedure is depicted through an animation, where all physicochemical changes are depicted inside and outside the coffee bean cells . Furthermore, the monitoring of carbon dioxide release from roasted coffee beans is explained, during roasting and storage conditions. However, physicochemical phenomena affecting extraction mechanism are explained extensively. Finally, a different approach of an espresso beverage is presented.

Date: Thursday, June 22, 2023
Time: 03:30pm - 04:30pm EET

Location: Lecture Room 1

Presenter:

Evi Varka
Quailty Control and R&D manager, AVEK S.A

Evi Varka is a Post Doc fellow graduated from the Chemistry Department of the Aristotle University of Thessaloniki. She is quality control and R&D manager the last 10 years in AVEK S.A. Her research topics are focused on surfactant synthesis and characterization, stability study of food emulsions and kinetics of emulsification. She is specialized in food systems and interface studies, most focused on green coffee beans and ideal roasting conditions. Her writing work includes 22 publications in international scientific journals (citations: >100, h-factor: 7, Scopus November 2020) and more than 25 oral/posted presentations at international and national conferences.

Lecture Description

It’s easy to take for granted that every single cup of coffee we drink was created as a result of breeding that happened yesterday. It follows that to secure the future of coffee in the face of the climate crisis, breeding better trees is essential for both adapting to and mitigating the effects of climate change—and delivering higher quality in the cup. But, globally, coffee breeding programs are in danger of being overtaken by events, unable to generate innovations quickly enough to respond to the growing climate crisis.

Despite this urgent situation, the outlook in coffee is promising—because the industry has come together to take concrete, pragmatic global action to respond to the enormity of the climate crisis with modern agricultural science. In 2022, World Coffee Research launched the Innovea Global Coffee Breeding Network, an industry-funded and -driven program that brings multiple countries together to collaborate, for the first time in history, to develop and release better coffee varieties tailored to the unique needs of each countries’ farmers and markets, and the realities of a warming planet. The outputs of this program will shape the future of coffee agriculture for decades to come.

In this panel, WCR will share its perspectives on the future of breeding and coffee agriculture, and why collaboration has become the new imperative.

Date: Thursday, June 22, 2023
Time: 15:30pm - 16:30pm EET

Location: Lecture Room 2

Presenter:

Emilia Umaña Acosta
Nursery Program Manager, World Coffee Research

Emilia is an agronomist and leads the Seed and Nursery Program at WCR and is insterested in all activities related to renovation progrmas, seed systems, propagation methods. The program includes different activities related to making sure that better plants are available and accesible to growers.

Lecture Description

Millions of smallholder coffee farmers face significant hurdles, including market volatility, lack of generational shift, climate change, and now more than ever, new regulations that require them to collect large amounts of data. While digitalization alone can’t solve these challenges, it does offer an excellent opportunity for increased efficiency and easier adaptation to this ever-changing scenario. However, current integration of digital tools in producing countries is challenged by limited adoption rates and minimal benefits for enterprises and agricultural workers at origin. To resolve this, education on digitalization and how to properly integrate it has become a priority.

During this panel, Digital Coffee Future (DCF), Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) and The Chain Collaborative (TCC) will discuss the current state of digitalization, and how education on the topic can make supply chain actors more efficient and resilient. Thanks to a DCF-led pilot executed in 2022, the panelists will also be able to share lessons learned from their training of 20 cooperatives. The Digital Origin Education Program (DOEP) is a one-of-a-kind formal training program for coffee enterprises at origin, which makes it a unique opportunity to learn more about how supporting them in their digitalization journey can be beneficial for all.

Date: Thursday, June 22, 2023
Time: 10:30am - 11:30am EET

Location: Lecture Room 1

Presenters:

Elisa Criscione
CEO and Founder, Digital Coffee Future

Elisa is the Founder and CEO of Digital Coffee Future, the go-to source for coffee digitalization information in the industry. Elisa has field experience in Ghana and Colombia, where she first deepened her understanding of the application of digital solutions for the sustainable development sector. During her field work, she also focused her work on community training of agricultural and food-processing best practices, as well as on gender equity. She holds a Master in Coffee Economics and Science from the University of Trieste, an MSc in Food Policy from the City University of London and a BSc in Food and Agriculture from the University of Gastronomic Sciences.

Pascal Ripplinger
Advisor, GIZ

Pascal Ripplinger holds a B.Sc. degree in Applied Geography focused on Spatial Planning and Development from the University of Trier and a M.Sc. in Geography from University of Bonn with majors in Geoinformation, Renewable Energies and Development Studies. Further, he studied International Development Studies at the Université Joseph Fourier in Grenoble. Within GIZ, Pascal works in the Initiative for Sustainable Agricultural Supply Chains (INA) as an advisor for digitalization with a main focus on traceability and remote sensing/GIS since 2020. Before joining GIZ, Pascal worked 5 years as a consultant for remote sensing and deforestation-free supply chains as well as in the field of renewable energies.

Nora Burkey
Founder and Executive Director, The Chain Collaborative

Nora Burkey is the Executive Director of The Chain Collaborative, a non-profit organization she founded in 2014 to invest in local leaders in coffee communities around the world. She holds a master’s degree in Sustainable Development from the Graduate Institute at School for International Training, where she focused her studies 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 instructor for the program. Under the banner of TCC and in collaboration with other industry colleagues, she also consults on a number of agricultural projects.

Marco Perez
Technical Advisor, GIZ

Marco has a degree in Biological Sciences from the National Autonomous University of Honduras (UNAH) and a master's degree in Renewable Energy Management from the National University of Forestry Sciences in Honduras, with more than 10 years of work experience in different cooperation organizations in Honduras. Within GIZ he worked on the projects Sustainable Management of Natural Resources with a focus on Climate Change Adaptation (PROCAMBIO) and in the pilot initiative of digital traceability for agricultural supply chains INATrace, as an advisor for the implementation of traceability systems in Central America.

Lecture Description

For all the focus on single origin and micro-lots within specialty coffee, blends remain on the menus of many roasters, albeit often viewed as a necessity for an espresso at best, or a way to camouflage cheap or past-their-prime beans at worst.

This panel, will explore blends through three angles:

Dr. Verônica Belchior will explain blending in coffee from a chemical point of view, showing how the interaction of different volatile compounds, sugars and acids in the roasting process can bring balance to blends.

Mihaela Iordache will explore blending from a roasting point of view, placing it in the cultural context of France. By relating coffee blending to the French wine & spirits traditions, she will frame blending as a form of storytelling that also helps to deal with some practical challenges, from creating consistency despite seasonality to assuring a balanced flavour profile.

The panel will be moderated by Noa Berger, Sociology PhD candidate at the EHESS and coffee journalist (Standart, 25 Magazine), who will also present historical and sociological perspectives on blending.

Date: Thursday, June 22, 2023
Time: 2:15pm - 15:15pm EET

Location: Lecture Room 2

Presenters:

Verônica Belchior
Trainer, Veronica Belchior - Coffee and Science

Belchior is a biologist, Msc in Ecology, PhD in Food Science and currently working on her postdoctoral degree in Food Science. Belchior is also a Q-grader and has been working with coffee for 14 years, starting as a barista, then quality manager for a coffee exporter, when she also became part of The Coffee Sensorium Project. Today she has her own company offering courses and consultancy in sensory analysis and chemistry applied to cupping, roasting and extraction, and she also works for an export company, Cocolo Coffee Export.

Mihaela Iordache
Head Roaster & Chief of Operations, Belleville Brûlerie Paris

Mihaela Iordache is the head roaster and COO of Belleville Brûlerie in Paris, France. For the past 5 years, she has focused on blending in specialty coffee and helped launch a series of award-winning Assemblages composed with exceptional single terroir coffees. Mihaela won the 2019 Roast Masters title and has given talks at the Amsterdam and Paris Coffee Festivals.

Noa Berger
PhD Candidate, EHESS

Noa Berger is a Sociology PhD candidate at the EHESS, Paris. She studies the specialty coffee market in Brazil and France.

Noa regularly speaks on coffee culture and history at events (e.g Re:Co Boston, WOC Berlin, Expo Boston), write for journals and magazines (25 Magazine, Standart, Le Monde and Haa'retz). She was nominated for a "Sprudgie" for best coffee writing, included in the "Sprudge 20" list.

Her co-edited book (with Yahel Shefer), "Coffee: East and West" was published in 2021 by the Jerusalem Islamic Arts museum.

Over the past four years, the SCA has undertaken a project to understand, develop, and evolve the SCA cupping protocol as a part of its Coffee Value Assessment project. This year, SCA released a draft of a new cupping protocol, which is anticipated to become the new official SCA cupping protocol. This workshop offers coffee professionals interested in first-hand practical experience with the new protocol a guided, intensive and thorough training session on the evolved protocol. Students will receive descriptive training, including how to use references, and a deep understanding of the affective section of the new cupping system. Multiple tasting sessions will give cuppers experience evaluating various coffees using the new system.

Room: Room 1

Pricing: €125.00

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.

Instructor:

Kim Elena Ionescu
Chief Sustainability and Knowledge Development Officer

Kim Elena Ionescu is the Chief Sustainability and Knowledge Development Officer for the Specialty Coffee Association (SCA), where she develops strategy and leads action on behalf of coffee-centric businesses and organizations both large and small in the United States, Europe, and beyond to tackle the challenges coffee faces now and in the future.

Prior to joining the association, Kim spent a decade buying coffee and creating and directing sustainability at Counter Culture Coffee in North Carolina, where she resides with her husband and two daughters. And although these days she is more likely to be found behind desks and podiums than cupping tables and espresso machines, Kim believes that innovation and collaboration across the coffee value chain are critical for our community to thrive.

Discover the technology and barista knowledge required in a fully automatic coffee machine. The workshop focus on espresso extraction method and provides a detailed insight in the grinding and brewing process, available espresso beverage parameters, their settings, and their impact on developing perfect taste profiles. The session is completed by milk foam settings and coffee menu development.

Price: €125.00

Room: Room 2

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.

Instructor:

Inga Schaeper
Head Coffee Competence, Franke Coffee Systems

Inga Schaeper, Head Coffee Competence at Franke Coffee Systems, has been in the coffee industry for more than 30 years with projects and profound knowledge in all areas of the coffee processing chain. With her believe in the importance of building, deepening, and sharing knowledge she has developed and managed training programs for various companies (e.g., Probat). Inga served as an SCAE Board Member and Chair of Education Committee (2008-2012), where the SCAE Coffee Diploma System (now SCA Coffee Skills Program) was initiated and launched. She was a certified WBC Judge from 2004-2008 and judging in 3 WBC finals.

Lecture Description

Quality is a big word. How it is defined in the retail sector is vastly different to the world of cup-scores, roasting technique and rigorous sensory assessment that the specialty coffee industry is known for. Yet, the retail sector is one of the primary means of experiencing specialty coffee.

Any business’s primary challenge is consistency. And in the world of specialty coffee café’s this means adherence to a fixed standard of beverage sensory quality alongside a stellar customer experience. Defining what this looks like for your business is key to the development of any brand identity. But the bigger question is: how do you bring this standard to life in your business and replicate it consistently?

Having scaled the coffee offering with GAIL’s Bakery from a handful to over 100 Bakeries and winning UK & IE Best Coffee Chain in 2017 and 2022, GAIL’s Bakery understands the importance of a quality control program to supporting business success. In this lecture, Jessica Worden and Lisa-Laura Verhoest will share the key elements to building any quality control program for a retail business – regardless of size.

Date: Thursday, June 22, 2023
Time: 01:00pm - 02:00pm EET

Location: Lecture Room 1

Presenters:

Jessica Worden
Head of Coffee, GAIL's Bakery

Jessica Worden is the Head of Coffee for GAIL’s Bakery. Sharing good coffee with neighborhoods across the UK, she led Gail's Bakery to win Best Coffee Chain UK/IE in 2017 and 2022. She is passionate about contributing to a coffee culture that fosters craft expertise, personal development and authentic customer experiences.

Lisa-Laura Verhoest
Coffee Manager, GAIL’s Bakery

Lisa-Laura Verhoest is Coffee Manager at GAIL’s Bakery. Being passionate about bringing great coffee to bigger audiences, she joined the team at GAIL’s Bakery in 2021 to drive quality at scale. Lisa-Laura is also the 2018 UK Brewers Cup champion and can often be found coaching and supporting first-time competitors.

Lecture Description:

Infused coffees have been a hot topic in recent years, sparking conversations and articles examining their processing, the ethics of their production and traceability, and whether or not they should be considered part of the specialty market. This panel will be a discussion between producers, exporters, importers, and roasters, exploring infused coffees in order to present a full range of perspectives and to examine if these coffees present an innovative business opportunity for roasters and producers or if they represent a problem for our industry. We will be highlighting the potential benefits and challenges of this style of production for producers, the differences between some of the various kinds of infused processing, first-hand experiences with marketing and selling these coffees to consumers, and potential commercial uses for specialty roasters.

This panel is designed to be an interactive conversation with audience members in order to hear their insights, answer questions, and further understand their perspectives as professionals and consumers.

Date: Thursday, June 22, 2023
Time: 01:00pm - 02:00pm EET

Location: Lecture Room 2

Vicente Mejia
CEO, ClearPath Coffee

Vicente in the founder and CEO of ClearPath Coffee, a Colombian-based specialty coffee exporting company. With deep experience in international trade, logistics, and agribusiness. He has been selling specialty coffee from Colombia all over the world for the past ten years and has been involved in developing and promoting infused coffees for the last three years.

he is passionate about helping small-scale farmers reach the international market and works to bridge cultural and communication gaps that prevent overseas clients from reaching their ideal providers.

He speaks Spanish, English, Portuguese, and holds a Master's in Agribusiness from the University of Buenos Aires.

Rodrigo Sánchez
Producer of Speciality Coffees, Aromas del Sur

Rodrigo is a producer of specialty coffees, born on September 17th 1987 and became the 4th generation in coffee, working for more than 19 years with his family in the production of his crops. Focusing his speciality on co-fermented coffees together with the varieties that have accompanied him in the process. Yara Champion program 2017 allowed him to be champion with one of his great coffees, and today he has managed to respectfully transform each bean, providing experiences and teaching the world the ability to take this significant product to a higher point within the most demanding palates of specialty coffees.

Elkin Ferney Guzmán Vargas
CEO Café y Procesos El Mirador, Aromas Del Sur y Clearpathcoffee

Soy Ingeniero agroindustrial y productor de café especial hace 17 años en Finca EL MIRADOR en Palestina Huila, Colombia, siempre he tenido amor por el campo aún más con el café, por ello siempre imaginaba más allá de lo que podía hacerce en el procesamiento del café. Ha estado muy inquieto al momento de crear protocolos de fermentación y los factores que intervienen.

Lecture Description

Coffee futures impact costs and profits for everyone in the coffee industry. If you’re a roaster, green coffee is one of your largest variable costs. Since this cost – even for Specialty coffee - is driven primarily by coffee futures prices, understanding the inner workings of the coffee futures market is critical for successful business planning. Equally, farmer income and profitability – both core pieces in ensuring the future of our industry – are significantly impacted by the coffee futures market. 

In recent years, market volatility has been exceptionally high. The complexity of the market means predictions often seem inscrutable and opaque. Coffee markets do not operate in a vacuum, however, and a more holistic understanding of global financial conditions and trends in investment flows is critical to developing a well-thought-out market analysis.

In this session, we’ll analyze the market according to 4 main indicators: Fundamental, Technical, Macroeconomic and positioning. We’ll dig into major market moves against historical events. From the Covid-19 pandemic, to the largest Brazil Frost since 1994 up till the recent recession and Fed policies in late 2022, we’ll discuss how those drivers impacted the coffee market. Finally, we’ll discuss navigating risk at origin, insuring viability of farmers. 

Date: Thursday, June 22, 2023
Time: 11:45am - 12:45am EET

Location: Lecture Room 1

Presenter

Zahraa Assaad
Machine Learning Specialist, Sucafina

Machine Learning Specialist and Market Analyst at Sucafina based in London, UK. I hold degrees in Computer and Communications Engineering and Business Administration, alongside a specialty degree in Advanced Machine Learning. As a member of the Quantitative Trading Team at Sucafina, I utilise Artificial intelligence and data analytics to build models that trade the futures market and help Sucafina to anticipate market movements, thus avoiding and mitigating risk.

Lecture Description

This lecture will report on recent progress from the Zurich University of Applied Sciences on the science and technology of coffee grinding. First, we will introduce a methodology for benchmarking high-end parallel burr coffee grinder. A set of parameters will be defined and validated. In particular, the role of ground retention inside the grinder will be highlighted, as a central criterion to assess the performance of grinder. Second, we will explore the impact of particle size distribution of coffee grounds on espresso extraction, with a particular focus on the share of fine.

Date: Thursday, June 22, 2023
Time: 11:45am - 12:45pm EET

Location: Lecture Room 2

Presenter:

Chahan Yeretzian
Professor - Head of Coffee Excellence Center, Zurich University of Applied Sciences - ZHAW

PROF. DR. CHAHAN YERETZIAN AT ZURICH UNIVERSITY OF APPLIED SCIENCES (ZHAW)
> HEAD OF ANALYTICAL TECHNOLOGY
> HEAD OF COFFEE EXCELLENCE CENTER
> HEAD OF POST-GRADUATE PROGRAMS ON COFFEE

Education & Professional Career:
> Since 2007: Professor at Zurich University of Applied Sciences - ZHAW
> 1996-2007: Nestlé R&D on Coffee and Culinary
> Post-doctoral fellow at Technical University of Munich
> Post-doctoral fellow at University of California Los Angeles
> MBA from Univ. of Lausanne/Switzerland
> PhD Chemistry from Univ. of Berne/Switzerland

Board and Advisory Positions

> 2015-18: Board of Directors & Chair of Research Advisory Council of SCA
> 2008-22: Board of Swiss SCA
> Since 2017: Board of ASIC (Association for the Science and Information on Coffee)
> 2017-19: Advisory Board of German Museum in Munich for special exhibition „Kosmos Kaffee“
> Member of Expert Panel “ITC-Alliances for Action Coffee Export Guide, 4th Ed.”
> CEO of Swiss Coffee Alliance GmbH
> CEO & CSO of STEM SA

Lecture Description

This lecture will focus on developing the skills and tools to predict and plan green coffee needs in your roasting operation. From understanding seasonality to unpacking the ins and outs of the supply chain, we’ll break down different INCOTERMS used when negotiating coffee contracts and discuss risk management tools available. We’ll take our discussion all the way to the coffee shop, and hear from roastesr, discussing weighted averages and COGS. You will leave with a better understanding of how to plan your green coffee needs for the year (and years!) ahead and the tools available to make those decisions in a sustainable, confident way. 

Date: Thursday, June 22, 2023
Time: 10:30am - 11:30am EET

Location: Lecture Room 1

Presenter:

Alejandro Cadena
CEO, Caravela Coffee

Alejandro Cadena is the co-founder and CEO of Caravela Coffee, a company focused on sourcing and selling high quality green coffee from Latin America.

A native of Colombia, in 2002 he ended his career as an investment banker in the City of London to move back home and disrupt the way coffee was traded at the time, privileging quality, traceability and transparency over volume, and working directly with smallholder coffee producers, empowering them and rewarding them with recognition and prices based on cup quality.

Caravela today partners with more than 4,000 producers in 9 countries and 500 coffee roasters around the world and is the highest rated coffee BCorp in the world.

Water can greatly influence the required maintenance intervals and the longevity of your espresso machine. Just as important is the influence of the water on the sensory properties of your coffee beverage. Especially in diluted preparations such as cupped coffee or filter coffee. Depending on the particular extraction method and usage habits, there is more than one optimal water composition. This presentation will cover these basic aspects while keeping it as simple as possible. Finally, the latest research results from recent years will be presented, focusing on the sensory impact of different water compositions, including "designer waters".

Date: Thursday, June 22, 2023
Time: 10:30am - 11:30am EET

Location: Lecture Room 2

Presenter:

Marco Wellinger
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.

Programmable coffee equipment provides excellent control over the brewing process. But getting the most delicious results often requires going beyond the factory default program. In this class, we’ll explore common program parameters used by batch brewers, coffee and espresso grinders, and espresso machines and learn how they can be used to dial in the brewing process for optimum coffee flavor. This class is ideal for anyone who owns or supports coffee brewing and espresso equipment, including coffee equipment technicians, café owners, lead baristas, and coffee roasters.

Price: €125.00

Room: Room 2

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.

Instructor:

Brady Butler
Founder, Trail Blaze Coffee Academy

Brady Butler is an Authorized SCA Trainer who has been leading barista, brewing, and coffee technician training classes since 2009. Over his coffee career, Brady has also worked as a barista, a coffee equipment technician, and in wholesale customer support. He was also co-lead for the SCA's Brewing Content Creator Group and Lead Author for the Coffee Technicians Program. He currently owns Trail Blaze Coffee Academy, an independent training company based in Charlotte, NC.

This workshop presents the concept of green coffee quality from the point of view of the producer and challenges the taster to critically evaluate and consider what is cup quality. The attendee is invited to perceive and identify green coffee defects among defective and non-defective cups in a blind assessment. This workshop uses a base coffee and the following green defects:
The Blacks (Full & Partial)
The Sours (Full & Partial)
The Brokens, Chipped & Shells
The Under-Ripes
The Floaters
The Insect Damaged

Room: Room 1

Pricing: €125.00

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.

Instructor:

Todd Arnette
Q Instructor & Value Chain Consultant, Academy of Coffee Excellence

Todd Arnette has been in the coffee industry since 1995. Owner of the Academy of Coffee Excellence and Quality Evaluation Manager for CQI has enabled Mr. Arnette to work closely with Producers, Importers and Roasters at origin, in training labs and roasteries around the world. Areas of expertise include: Post-Harvest Processing and Green Coffee Quality Evaluation, Green Coffee Buying, Production Roasting & Coffee Product Development, Food Safety Hazard Analysis Planning & Implementation – aligned with SQF and US FDA Food Safety Law. Mr. Arnette has attended all Roasters Guld Retreats except for 3 and encourages you to stay connected and involved.

Camila Khalife
Coffee Quality Specialist, Botanica

Camila Khalife is based in Quito, Ecuador. She started her career in coffee 10 years ago, first as a barista and coffee educator, and later on specialized in coffee quality. She is a Q Grader and a certified WBC Sensory Judge. She’s also the founder of Botanica, a café, quality lab & training center based in Quito. Camila has experience sourcing and processing Ecuadorian coffee and has worked closely with producers from all over the country. She’s also the Communications Lead & Programs Co-Lead of The Chain Collaborative, an organization focused on community-led development in the coffee sector.