Lecture Description

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Amer Ba Shuaib

Reem Al Rashid

Dr. Fancisco Velazquez

Lecture Description

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

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

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

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Florian Schaffner
Chief Financial Officer & Head of Data, Algrano

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

Fernando Patiño

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

Lecture Description

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

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

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

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

Lecture Description

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

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

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Elizabeth Teague

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

Juan Pablo Solís Víquez

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

Roumaldo Pérez

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

Nanne Tolsma

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

Lecture Description

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

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Ana Claudia Silva
Head of Impact, Sancoffee

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

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

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

Lecture Description

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

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

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

Richelle Parker (she/her)
Director of Operations, Olympia Coffee

Passionate about coffee, hospitality, and creating supportive workplaces, Richelle Parker is the Director of Operations at Olympia Coffee and Moonrise Bakery, where she has been instrumental in the company’s growth and commitment to ethical business. She has helped scale the company from three to eight locations, quadrupling the staff while building the foundations of its HR department and managing multiple BOH departments. Richelle also led the charge in securing B Corp and Living Wage certifications, reinforcing Olympia Coffee’s dedication to social and environmental responsibility. Her leadership has strengthened company infrastructure while fostering an environment where employees feel valued and can thrive.

Lecture Description

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

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

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Thaleon Tremain
CEO, Pachamama Coffee

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

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

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

Vladimir Vivanco
General Manager, Central de Cooperativas COCLA

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

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

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

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

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

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

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

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

Lecture Description

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

Date: Sunday April 27, 2025
Time: 11:30am - 12:30pm
Location: Room 362ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

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

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

Lecture Description

Beginning in 2024, a new market environment has changed the playing field for all coffee participants in the coffee supply chain and for consumers as well: inverted markets, differentials, shipping logistics, cash flows, consumer demand, and last but not least, adverse climate effects, all managed to bring the new reality to market participants.

This lecture will delve into all the variables that have affected the coffee market over the past year and will identify the factors that stakeholders in the supply chain will need to negotiate going forward. The financial instruments that are used to transfer these risks to the financial markets will also be explained. The lecture will finish by presenting Stonex's Brazil Coffee harvest report and price outlook.

Date: Sunday April 27, 2025
Time: 11:30am - 12:30pm
Location: Room 361ABC
Category: Business

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Albert Scalla (he/him)
Sr. Vice President of Trading, STONEX

Albert Scalla, Senior Vice President of Trading at StoneX, has combined his considerable knowledge of the commodity markets with his expertise in implementing price risk management strategies using Futures, Options and Structured Products in the commodity markets.

Albert joined Hencorp Futures, later acquired by StoneX, 32 years ago, where he has been an important pillar for the development of Commodity Price Risk Management programs from producers to final consumers in the Coffee, Cocoa and Palm Oil markets.

In these products, Albert has been invited as a guest speaker to several national and international conferences to speak on Price Risk Management for participants in both producing and consuming countries of the supply chain.

Albert received a bachelor’s degree in Business Administration with a specialty in Finance from Florida International University.

Lecture Description

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Amanda Armbrust-Asselin
QC & Education Lead, NKG PACE; Marketing & QC Education, InterAmerican Coffee

Amanda has worked in Specialty Coffee for 15 years. She’s been a licensed Q Arabica Grader since 2016 and is also a USCC Head Judge and WCE Sensory Judge.

The majority of Amanda’s career in coffee has centered around quality control and education. Still, she’s performed a variety of roles (including Barista, Production Roaster, Trading Assistant, Quality Control Coordinator and Logistics Coordinator) and is always eager to learn and share that knowledge. Presently, Amanda works in Marketing for importer Neumann Gruppe USA and is the Education Lead for the NKG PACE program.

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

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

Lecture Description

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

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

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Melissa Wilson Becerril
Impact Manager, Cooperative Coffees

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

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

Lecture Description

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Julie Housh

Lecture Description

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

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

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Vel Genov (he/him)
Founder, Zerno

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

Lecture Description

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

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

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

Lecture Description

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

Date: Sunday April 27, 2025
Time: 10:15am - 11:15am
Location: Room 362ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

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

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

Lecture Description

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

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

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

Lecture Description

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

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

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Lukasz Mrowinski
Former Co-Founder & CEO, Etno Cafe

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

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

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

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

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

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

Lecture Description

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

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

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

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

Vera Espinola
Azahar Coffee

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

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

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

Lecture Description

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

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

Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 362ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Dr Sabine Parrish

Dr Fabiana Carvalho

Lecture Description

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

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

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

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

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

Lecture Description

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

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

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Panelists

Ashley Whelan
Director of Coffee

Ashley Whelan is a seasoned coffee professional with over a decade of experience in the specialty coffee industry. She began her coffee journey in 2012 while working in neuroscience research at NYU in New York City. However, by the end of that year, coffee had captivated her, revealing a surprisingly dynamic industry compared to her lab work. Since then, Ashley has held a wide range of roles, including barista, roaster, green buyer, green coffee sales and marketing, educator, and consultant to café owners and coffee producers. In her current leadership role, she integrates her diverse experiences to drive operational excellence and support both business growth and team development.

Beyond her day-to-day work, Ashley is deeply engaged in the coffee community as a Head Judge and Committee Chair for the Coffee in Good Spirits Competition. Outside of coffee, she enjoys hiking with her dog, Cooper.

Reiko Piekarski
Director of Coffee Programs, USLAC Chair, USCC Leadership, Fortuna Enterprises LLC

Reiko Piekarski has been passionate about coffee from an early age, seeing it as both a daily staple and a way to bring people together—whether for conversation, collaboration, or creativity. After college, Reiko began working in the coffee and tea department of a local specialty grocery store, a role that became the launchpad for an 18-year (and counting) career in coffee.
With experience spanning retail, barista work, café management, consulting, wholesale, training, and now serving as a Director of Coffee Programs at Fortuna Enterprises, Reiko has developed a deep understanding of the industry from multiple angles. Beyond professional roles, they dedicate significant time to volunteering at major coffee events, including the SCA Expo, local industry gatherings, and the U.S. Coffee Championships, further contributing to and shaping the coffee community. Reiko has served as a judge for both US Barista, US Latte Art and currently serves as Chair for Latte Art and part of the USCC Leadership team.

Piyapat "Flook" Lapteerawut
3 Times US Latte Art Champion / Latte Art Instructor

Hi there, I'm Flook - not 1, not 2, but 3 times US Latte Art Champion.
I have been pouring latte art for 8 years, and started seriously competing 6 years ago. Fun fact, I choose barista job because I just want to make people happy with my coffee and I started competing in Latte art because I just needed a job.

Asia Anderson
Dir. Community Culture, Houston Coffee Collective

Asia Anderson is a small business consultant, strategist and event coordinator. She also serves as the Director of Community Culture for the Houston Coffee Collective. Within this role in the Houston coffee community, her goal is to continue to listen, learn and work to offer resources and opportunities for connection locally and beyond.

Taylor Murphy-Dyer
Wholesale Education Manager, FairWave Coffee Collective

Taylor Murphy-Dyer is a dynamic leader in the specialty coffee industry, currently serving as the Wholesale Education Manager at FairWave Coffee Collective. With a deep-rooted passion for coffee and cocktails, Taylor also plays a pivotal role as Head Judge for the US Coffee in Good Spirits competition and serves on the national committee shaping its future.

Her career spans across the coffee industry—from cafe operations and sales strategy to training and education—bringing a rare depth of insight and versatility. Beyond her day-to-day, Taylor is a passionate leader in the competition community, where she’s a respected coach, host, and judge, continually elevating the craft and community of specialty coffee.

Lecture Description

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

Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 361ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Dr. Nancy Cordoba (she/her)
R&D Principal Scientist, Westrock Coffee

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

Lecture Description

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

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

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

TBA

Lecture Description

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

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

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

Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 362ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

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

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

Jiexin (Jessie) Liang (she/her)
Researcher, University of California, Davis; PepsiCo

Dr. Jiexin (Jessie) Liang is a former researcher at the University of California, Davis in 2019-2023, focusing on the extraction dynamics and sensory quality of full immersion brewed coffee, as well as coffee and food pairings. She received her B.S. in chemical engineering also from UC Davis, where she developed a passion for coffee that led to her research at the Coffee Center. She has been closely connected with the specialty coffee industry, sharing her findings at the Sensory Summit and the SCA Expo Lecture series since 2020. Currently, she works as a sensory scientist in R&D at PepsiCo, focusing on sensory and consumer science, exploring the flavorful experience of food and beverage.

Lecture Description

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

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

Micro-lots: We will discuss how micro-lots can benefit producers through premium pricing and quality differentiation, and where it might fall short. How can roasters deepen their engagement with producers?

Direct Trade: This discussion will explore the market limitations of direct trade, such as logistical and financial challenges. We’ll also examine it’s the potential for producers to engage in transparent, equitable relationships and greater autonomy within the supply chain. What more can be done to strengthen this model? What is at risk in our current market environment.

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Moderator

Danna Wasserman (she/her)
Sustainable Trading Manager, Sustainable Harvest

Danna is a Sustainable Trading Manager at Sustainable Harvest, with 10 years of experience in green coffee trading. She began her career in 2014 at Zephyr Green Coffee and joined Sucafina in 2017, where she became Senior Trader and East African specialty buyer for North America. Danna joined Sustainable Harvest in 2024, expanding her direct trade network beyond East Africa. She champions the company’s commitment to transparently connecting roasters and producers. Danna currently leads initiatives focused on carbon tracking, sustainability reporting, and living income, advancing both environmental and social responsibility in the coffee industry.

Kyle Tush (he/him)
Coffee Buyer, Counter Culture Coffee

Kyle Tush is a coffee buyer at Counter Culture Coffee, a North Carolina-based roasting company recognized for pioneering sustainable sourcing practices at the onset of the third wave movement. With nearly two decades of industry experience, Kyle has spent the past twelve years at Counter Culture, contributing across multiple facets of the business, including production roasting, quality control, and green coffee procurement. His work centers on finding the ever-shifting balance point between quality and sustainability—one that benefits all parts of the value chain. When he’s not buried in spreadsheets or cupping through tables of samples, you can find Kyle and his family eating and drinking their way through their hometown of Durham, North Carolina.

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

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

Lecture Description

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

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

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

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

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

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

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

TBA

Lecture Description

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

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

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

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

Lecture Description

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

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

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

Lecture Description

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

Date: Saturday April 26, 2025
Time: 10:15am - 11:15am
Location: Room 362ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

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

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

Lecture Description

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

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

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

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

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