How process Coffee Quality: Drying Naturals. Latest results from UFLA Research Program 2011-2014
Dr. Flavio M. Borém from UFLA, Brazil, is one of the most influential coffee researchers in the Specialty Coffee Field today. He has built his research career, hence his reputation in the specialty coffee community, on studying and seeking to find correlations between coffee terroir and coffee flavor attributes. Dr. Borém’s coffee research background is broad, yet in this presentation he will focus on post-harvest issues, particularly explaining the importance of understanding the drying process, including the natural process method.
Head Judge CoE; Songer & Associates Inc., USA
A major concern for coffee in the future: diseases or conditions that will make it difficult for coffee to be cultivated – climate change, fungus, and insect damage.
We know Paul as ‘the analytical’ head judge at CoE. Within the world of specialty coffee, Paul stands out as a stalwart for research and evidence-based discussions in the way the industry talks about, views and understands coffee. This is not to say that Paul’s approach to coffee is simply data-driven; on the contrary, one cannot successfully preside over cupping events as well-regarded as the Cup of Excellence competitions without being well-trained and attuned to coffee’s sensorial attributes. It is the combination of these sometimes contrasting but mostly complementary aspects of Paul that motivated us to approach him about presenting at LCDC. We’re thrilled he said yes.
Paul’s career in specialty coffee spans 30 years. He began his work at Allegro Coffee Company, a pioneering wholesale specialty roaster in Boulder, Colorado, repairing and installing espresso machines. In 1998, Paul took the position of Director of Coffee Operations at Coffee Analysts, an independent lab specializing in the sensory, chemical, and physical analysis of coffee. This stint led to further independent research at the University of California at Davis.
During this period, Paul began his judging career by serving at one of the first barista competitions. He later served as technical director for Cup of Excellence, designing tests, training cuppers, and leading competitions in its early days in 2003, serving until 2013. During his time with CoE, Paul often served as head judge and was the first to organize and judge the CoE programs in Africa.
Moplaco Trading Company, Ethiopia
Current Trade of Ethiopian Coffee. Weaknesses in Traceability and Quality. Profiles of Ethiopian coffees.
Heleanna’s family has been in coffee for the last 100 years, she joined the coffee business 7 years ago.
Moplaco has been trying to expand its business and deepen the influence it has along the coffee sector and industry, from farming – which is challenging indeed and not romantic as most people may think, to milling and processing the coffee, trying to develop the market and its understanding in the specialty sector, of course export. Their final goal is to have full control along a vertically integrated model and develop an expertise in Ethiopian coffees.
PhD Cand., Stellenbosch University, South Africa
The power of thinking small and not being limited by small: opportunities for innovation in Burundi’s coffee hills.
Much is said about and on behalf of the coffee farmer within specialty coffee. Most of it comes from a sincere want to see the position of the farmer elevated both economically, as well as in prominence, within our industry. So far little has been done to systematically and thoroughly investigate how farmers themselves view their work and how coffee work impacts their livelihood. This is problematic for many reasons, including coffee roasters and importers not having good enough data, information and tools with which they can develop, and later assess, their partnerships with producers.
Lauren Rosenberg is one of a few researchers who is studying coffee’s impact on producers’ wellbeing. She came to this topic after a short visit to Burundi in 2012 to visit some friends who had started a direct trade coffee company. One of the results of this visit is that Lauren became interested in exploring where her passion for social justice and coffee intersect. After some pondering and good discussions she decided she wanted to learn about a coffee supply chain by literally inserting herself into one.
Since 2013 Lauren has been working with her friends Ben and Kristy Carlson at Long Miles Coffee Project and is registered as a PhD candidate at the Sustainability Institute, Stellenbosch University, South Africa and is associated with the Copernicus Institute of Sustainable Development at Utrecht University, Holland. Her research explores the relationship (if any) between producer’s subjective wellbeing and supply chain organisation within the coffee sector in Burundi.
Working at Long Miles Coffee Project (LMCP) forms part of the transdisciplinary research methodology she has chosen. This is an approach to research that seeks to integrate different knowledge sets (theoretical and experiential) with the aim of co-producing knowledge for practice-oriented solutions. Her role at Long Miles Coffee Project is to be the Farmer Relations Officer (FRO), a fancy title chosen only because it acronymises particularly well with her hairstyle. In reality being a FRO means hanging out with coffee farmers in rural Burundi, learning from them and working with them to produce the highest quality speciality coffee possible.
Lauren is also a South African living in Burundi who still chuckles at the fact that she is called ‘mzungu’.
Writer. New York Times, Bon Appétit and Vogue, USA
Current coffee/political situation in the Nyeri region of Kenya
Oliver Strand regularly writes for the New York Times, Bon Appétit and Vogue. His essay on Italian Coffee for Fool, “The Man Machine,” was included in Best Food Writing 2014 (Da Capo Press).
Oliver is working on a book on coffee that will be published by HarperCollins next year. One of the chapters focuses on Kenya as an origin country. It is material and observations from this research that Oliver will present during LCDC.
In addition to his own presentation Oliver will moderate talks and discussions about other topics during the event.
Farmer and Exporter, San Vicente, Honduras
Coffee farming and exporting in Honduras – past, present and future. Panel Discussion with Benjamin Paz & Miguel Moreno
Benjamin Paz was born and raised in a family with a great passion for coffee. He is part of San Vicente, a family business dedicated to buy and export coffee in Honduras. He has been working with specialty coffee farmers and roasters since 2009, trying to develop long term relationships between these, with a great success. He helps with quality control in the mill, works at farm level trying to improve coffee processing working directly with farmers and also finding new coffees and putting these in the international market. He is also part manager of a roastery and cafe, and also has his own farm.
Coffee farmer, Santa Barbara, Honduras
Panel Discussion with Benjamin Paz and Miguel Moreno, moderator Oliver Strand – Coffee farming and exporting in Honduras – past, present and future.
Miguel Moreno is a member of the Moreno family, located in El Cedral, Santa Barbara, very well known in the country for the quality of coffee they produce and for their many appearances in national coffee competitions. Miguel, father of 9 children, is the head of the high quality coffee development in the region of El Cedral, and one of the first producers from the Santa Barbara Mountain that decided to venture into the specialty coffee market and to establish a direct relationship with a buyer. He started producing coffee in 1999 and dedicated to sell their coffee locally. Participated for the first in Cup of Excellence in 2005 and the last time was this year, taking a place in the international auction, which affirm that their work and efforts from years still represents the quality of his coffee.
Director of Research in the Environment & Resources department of Institut de Recherche pour le Développement, France
Coffee Genome Research.
Philippe Lashermes is Director of Research in the Environment & Resources department of IRD, a French science and technology establishment, under the joint supervision of the Ministries of Research and Foreign Affairs. Its career started in 1984 at the Institut National de Recherche Agronomique (INRA, France). After he received his PhD in Plant Genetics from the University of Clermont-Ferrand (1987), he served from 1988 to 1991 as Research Scientist at ICARDA (International Center for Agricultural Research in Dry Areas, Syria). Since 1992, he has been working at IRD (Institut de Recherche pour le Développement) with a focus on tropical plant species diversity in collaboration with various partners in Africa, India and Latin America.
His areas of expertise include plant genomics, genome evolution and adaptation, genetics of disease resistance in plants, and plant breeding. During the last few years, he co-led the international initiative that sequenced the coffee genome. He employs genomic, physiological and genetic approaches for better understanding of coffee species adaptation in the context of climate change. His research has been published in numerous scientific journals including top journals such as Science.
Consultant in Colombia and all over Latin America
New wave of experimental processing techniques in Colombia.
Carlos Arévalo works as the Project Director for La Palma y El Tucan in Cundinamarca, Colombia. He has been working in and consulting the specialty coffee supply chain since 2004, focusing in the technical training of farmers, assuring quality and marketing differentiated coffees. He is an experienced coffee taster and holds a Q grader certification.
Carlos’ presentation presents and discusses the ongoing debate about whether the Catimors hybrids (i.e Castillo) can or cannot express high cup quality, reviewing the botanical aspects as well as bringing it into a sociopolitical context: its massive propagation troughout the Latin American coffee landscape. The presentation is explaining various processing techniques applied to Castillo under Carlos’ supervision, all scoring 85 points and up, inviting to a discussing about the variety’s cup quality potential.