Sustainable Coffee Assessment - From insight to a targeted sustainability strategy
Workshop Description: The SCA Sustainability: Governance, Compliance & Reporting training focuses on the development of a Sustainable Coffee Assessment as the foundation for an effective and credible sustainability strategy.
During the 'sustainable coffee assessment' workshop, participants take the first concrete step in drawing up their own assessment. In doing so, we do not only look at compliance, but at the bigger picture: the system in which the coffee company operates and the role that different stakeholders play in it.
What are we going to do?
We start with an accessible explanation of systems theory and why it is essential for understanding sustainability issues in the coffee sector.
Participants learn to work with the SCA Systems Map to gain insight into interrelationships within the coffee chain.
We discuss the importance of stakeholders and how their interests, influence and impact contribute to a strong sustainability strategy.
We then introduce the materiality analysis and show how it helps to bring focus to priorities.
Participants work individually or in small groups on the first draft of their own Sustainable Coffee Assessment, with room for reflection and feedback.
Learning Objectives:
A first, substantiated design of a Sustainable Coffee Assessment
Insight into relevant themes and priorities for your own organization
A better basis for developing, refining and embedding a sustainability strategy
Practical tools to connect governance, compliance and impact
Date: Saturday, June 27, 2026
Time: 14:00 - 16:30
Location: Room 1121
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Bregje Deben
CEO, trainer/consultant, De Koffieschool
"If you want to sustain something, you need to learn to love it." This belief drives Bregje Deben's work across the global coffee sector. In 2010 she co-founded De Koffieschool with Joost Leopold, an international coffee knowledge institute dedicated to educating both professionals and enthusiasts. Through education and training, she helps people better understand coffee and make more conscious choices throughout the coffee value chain. Bregje is the author of The Price of My Coffee (2020) and an Authorized SCA Trainer (AST) in Sustainability. She works internationally as a trainer, speaker, and advisor, supporting coffee companies in building more sustainable, transparent, and resilient coffee supply chains.
Whatever it is, the way you tell your story online can make all the difference.
Introduction to Cupping
Workshop Description: The Intro to Cupping Workshop provides those new to cupping with tools to analyze and describe their sensory perceptions of coffee. Specifically tailored to beginners, the workshop provides a welcoming and supportive environment to explore the world of coffee evaluation. Participants will learn practical techniques to assess coffee’s sensory attributes through engaging tastings and hands-on activities, bridging theory with practice.
Learners who complete this workshop will be able to:
Explain how cupping is used in professional settings across the coffee value chain.
Define and differentiate among key terms like fragrance, aroma, flavor, aftertaste, acidity, sweetness, mouthfeel, and overall.
Detect differences in intensity and sensory profile among coffee samples. Use sensory evaluation tools like check-all-that-apply (CATA) boxes and nine-point affective scales.
Identify personal preferences in sensory attributes in coffee.
Date: Saturday, June 27, 2026
Time: 11:30 - 15:00
Location: Room 1123
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Benjamin Helt
Technical Training Director, BWT water + more
Ben Helt has worked in specialty coffee for more than 20 years, with experience spanning roasting, café ownership, and global coffee education. He's known for making technical and sensory concepts approachable. Ben had a front-row seat to the development of the SCA Coffee Value Assessment (CVA) and has delivered CVA courses to international audiences, helping cuppers and educators engage the system with confidence and clarity. He previously led the Authorized SCA Trainer Program, supporting a worldwide network of educators. Today, Ben brings his expertise to water quality as the Technical Training Director for BWT Water & More US, helping coffee professionals optimize one of coffee's most essential ingredients.
Understanding Preferences: Skills and Tools for Better Business Decisions
Workshop Description: Understanding what your customers enjoy—and why—is one of the most powerful tools a coffee business can have. But formal consumer research is often out of reach for smaller operations.
This workshop introduces anyone who sells coffee (including roasters, café owners, producers, and traders) to practical, accessible techniques for mapping customer taste preferences—no statistics degree required!
Drawing on the principles behind preference mapping, you'll learn how to gather and interpret meaningful feedback from your existing customers, identify the flavour profiles that resonate most with your audience, and use those insights to make more strategic decisions. Used well, these techniques can foster loyalty, transparency, and long-term relationships across your supply chain. Day to day, they can help you decide who to send samples to, how you build your offer list, or how you choose to market your coffees.
Through a mix of short presentations and hands-on exercises, you'll leave with a clear framework you can apply immediately in your business, whatever your scale or budget.
You'll walk away able to:
Design simple exercises to understand your consumers’ preferences
Identify patterns in what your audience enjoys
Connect customer insight to sourcing and purchasing decisions
Communicate your coffee offer more effectively to the right audience
Date: Saturday, June 27, 2026
Time: 11:00 - 13:30
Location: Room 1121
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Laurel Carmichael
Editor and Writer, Specialty Coffee Association
Laurel Carmichael is the Content Development Manager and Editor of 25 at the Specialty Coffee Association (SCA). At the SCA, their work involves writing, editing, and helping shape publications, including the Equitable Value Distribution Report that is the foundation of this lecture. Prior to joining the SCA in 2024, Laurel spent over 10 years as a barista, roaster, and green coffee buyer in their home country of New Zealand, and in Berlin, Germany. Laurel's work is motivated by a desire for collective learning and greater equity in the coffee sector.
Taxonomic Tensions: Approaching Canephora, Robusta and Conilon
Lukas Harbig, Dr. Piet Stoffelen, Gloria Pedroza
How are coffee sector actors preparing for the EU Deforestation Regulation? Research impressions from Brussels, Colombia and Côte d’Ivoire
Prof. Janina Grabs, Dr. Charline Depoorter, Dr. Alexandra Bögner, Daria Scharnhorst, Lucia Casalegno, Lesly Nassila
Taste the Cold Brew Science: A Sensory Exploration of Recent Cold Brew Research
Workshop Description: Since cold brew coffee entered the industry's main stage a decade ago, many coffee professionals believe they've learned all there is to learn about the brewing method. This workshop is an interactive exploration that demonstrates some of what the latest coffee science has taught us about cold-water brewing and how to apply scientific and sensory skills to transform cold brew cups from mediocre to extraordinary.
Designed for coffee professionals across various segments, this workshop delivers a science-driven, practical experience with cold brew. You'll discover how cold-water brewing shapes flavor, learn strategies to optimize your cold brew offerings, and uncover actionable ways to apply the latest research in your role. Whether you're focused on quality, innovation, or storytelling, this session offers relevant insights for anyone interested in cold brew's potential.
Learning Objectives:
1. Understand how the cold water brewing method impacts flavors in the cup compared to hot brewed counterparts.
2. Learn how to use cold brew cupping to explore possibilities and make meaningful program decisions.
3. Explore how cold brew can showcase the unique characteristics and stories behind different coffees and origins.
4. Practice cold brew sensory analysis with CVA (serves as an easy-to-follow intro to CVA forms).
5. Participants will engage in approachable sensory comparisons designed for all experience levels.
6. Leave with practical, evidence-based takeaways—whether you want to understand cold brew's popularity or discover insights aimed at improving your offerings for cold brew consumers.
Date: Saturday, June 27, 2026
Time: 8:00 - 10:30
Location: Room 1121
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Julia Leach
President, Toddy, LLC
Julia Leach leads Toddy, LLC, a company that has been at the forefront of cold brewing since 1964. Julia’s team works with cafes and roasters worldwide to help them develop cold brew programs that highlight the nuances of the brewing method and inspire their customers to fall in love with cold brew. She is passionate about the art and science of cold brewing and is active in developing quality cold brew education for the coffee industry. She has presented at SCA Re:co, SCA Expo, NCA Convention, and also frequently presents at industry events around the world.
Adding Value Through Affective and Extrinsic Attributes
Workshop Description: This workshop is designed to help participants understand how affective and extrinsic attributes increase product value in coffee.
The first half of the workshop covers the hedonic, or "Affective," component of the Coffee Value Assessment. This session shifts from objective intensity to personal and market-driven impressions of quality. Participants will explore sensory evaluation, learning how aroma, flavor, and mouthfeel shape perception and value. Guided cupping exercises give hands-on experience assessing these attributes and understanding their role in quality differentiation.
The second half analyzes external factors shaping a coffee's total value. This module teaches how to record and assess details not found in the liquid. Attendees will see how extrinsic factors influence consumer choices and market positioning. Practical activities and discussions show how external factors shape perceived value and guide purchasing decisions.
By the end of the workshop, participants will gain practical skills to evaluate products holistically, optimizing both affective and extrinsic attributes to increase market value.
Learning Objectives:
Define and distinguish affective and extrinsic attributes in coffee value assessment, demonstrating the ability to separate personal preferences from technical evaluation while acknowledging market perspectives.
Apply sensory evaluation to assess affective qualities of coffee and score coffees with the CVA Affective Form based on 'Impression of Quality.'
Identify and document extrinsic factors—farming, processing, trading, certifications, and marketing—that influence consumer perception and market value.
Analyze affective and extrinsic attributes to make holistic, market-relevant coffee evaluations and purchase decisions.
Date: Saturday, June 27, 2026
Time: 8:00 - 10:30
Location: Room 1123
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Julian Loayza Sanjines
Trainer, Max Fronteras Coffee Company
Julian Loayza was born in La Paz, Bolivia. After finishing university in Madrid, Spain (where he studied nothing related to coffee), he moved to Dubai, where he got his first job as a barista. After living 3 years in the UAE, where he ended up managing a cafe, he moved to London. His first job was as an Assistant Roaster for Monmouth. After learning the hard bits of the profession (lifting sacks, cleaning flues, etc.) he worked for different roasteries in London: Qima, Terrone, 39Steps Coffee, Beantale, Code.194 and others. Now he is a freelance trainer, coffee consultant and AST for Introduction to Coffee, Roasting, Barista Skills, Green Coffee, Brewing, CVA for Cuppers and Sensory Skills. He is a former CQI Q Arabica Instructor and transitioned to become an SCA Q Grader Instructor. He lives in North London with his wife, two kids, and one cat.
Specialty Coffees from Brazil Cupping
Public Cupping - Open to All Attendees
Cupping Room 2
Exploring the Impact of Nitrogen Injection on Cold Brew Quality: Extraction Levels, Caffeine, and Chlorogenic Acid Concentration
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.
Learning Objective:
Understand innovative measurement techniques for analyzing coffee and beverages, with a focus on cold brew quality control.
Learn the critical role of monitoring extraction parameters—such as TDS, caffeine, and chlorogenic acid concentrations—in achieving consistent cold brew production.
Explore a real-world case study on nitrogen injection and its impact on cold brew extraction levels and quality, including practical challenges and solutions.
Date: Saturday, June 28, 2025
Time: 3:15 - 4:15 PM
Location: Lecture Room V
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Lecturers / Presenters
Francisco Velazquez (he/him)
Scientific Coordination,Camel Step Co.
Dr. Francisco Velazquez is an experienced biophysical chemist with deep knowledge of the molecular processes in biological systems such as coffee. Within the work at Camel Step Co., we are combining different analytical techniques with standard “coffee lab” quality analysis protocols to leverage a more holistic approach towards coffee science during roasting, at the brew bar and beyond.
Toward Equitable Compliance: Making mandatory human rights and environmental due diligence work for all
Lecture Description
In the rapidly evolving landscape of global value chains and international trade, the concept of mandatory Human Rights and Environmental Due Diligence (mHREDD) has become pivotal for coffee businesses through the value chain. Coffee producers are increasingly required to comply with and implement a range of sustainability requirements to access target markets and attract investments. In-scope companies for the Corporate Sustainability Due Diligence Directive (CSDDD) and the European Union Deforestation Regulation (EUDR) must assess and report not only on how sustainability issues affect their financial health, but also on how their business activities impact the world around them.
Due diligence measures can help ensure corporate accountability, safeguard human rights, and protect the environment. Yet, these measures can be challenging to meet - especially for organizations and businesses in coffee producing countries. It is important to ensure that amidst the rapid developments in linking trade to sustainability considerations, organizations, workers and coffee producers are not left behind.
This diverse panel of established market players throughout the coffee value chain will explore lessons learned from the real cases of accompanying measures implemented in their supply chains to help MSMEs and producers to mitigate associated risks and challenges of mHREDD, while capitalizing on market and income opportunities.
Learning Objectives:
1. Learn how accompanying measures for due diligence can support and strengthen sustainability of supply chains, from producers to in-scope companies
2. Hear diverse perspectives and lessons-learned from the implementation of HREDD, using a participatory and market-based approach.
3. Understand how coffee producer organizations, traders, and roasters can reduce human rights and environmental degradation throughout their supply chains
4. Evaluate the market value and competitiveness opportunities for companies to integrate due diligence into their operations holistically
Date: Saturday, June 28, 2025
Time: 2:00- 3:00 PM
Location: Lecture Room W
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Moderator
Brendah Akankunda (she/her)
National Coordinator, Uganda, International Trade Centre (ITC)
Ms. Brendah Akankunda is a Trade policy analyst with a legal background currently serving as the National Coordinator of the International Trade Center (ITC) on Responsible Business Conduct work in Uganda implemented under the ITC Alliance for Action.
ITC is a joint agency of the United Nations (UN) and the World Trade Organization (WTO)
Panelists
Mr Kenneth Barigye (he/him)
Managing Director, Mountain Harvest, Uganda
Kenneth Barigye is the Managing Director of Mountain Harvest a coffee company he founded in 2017 to specialize in high quality specialty coffee.
Mountain Harvest challenges the status quo of Uganda’s coffee production where smallholder farmers were producing coffee at a loss and focuses on building a model that improves the quality of life for smallholder farmers while supporting healthy and thriving natural ecosystems by emphasizing the need to boost productivity and improve profitability at the farm level.
Kenneth serves on the boards of the African Fine Coffees Association, Uganda Coffee Federation and Uganda’s National Coffee Research Institute.
Mr Dejene Dadi
General Manager, Oromia Coffee Farmers Cooperative Union (Ethiopia)
Mr Philip von der Goltz
Managing Partner, List & Beisler
Ms. Anneke Theunissen (she/her)
Director of Operations, Latin American and Caribbean Network of Fairtrade Smaller Producers and Workers (CLAC/Fairtrade)
Originally from the Netherlands, Anneke has worked with CLAC Fairtrade, the Latin American and Caribbean Network of Fairtrade Smallholder Producers and Workers, since 2013. Currently, she is Chief Operating Officer and coordinates the main operations of CLAC in the field, assisting approximately a thousand Fairtrade Producer Organizations in their process of empowerment and organizational strengthening, human rights, access to markets, inclusion, climate resilience and advocacy.
Dr. Gerald Kyaalo
Commissioner of Coffee Development, Ministry of Agriculture, Animal Industry and Fisheries (MAAIF) Uganda
The Evolution of Coffee Culture in Ukraine: Challenges, Adaptation, and Future Prospects
Lecture Description
Prerequisites and Development Until 2022
Growth of coffee culture in Ukraine since the 2010s
Development of the specialty segment, local roasting, and competitions
Challenges After the Full-Scale Invasion
Closure and relocation of coffee shops and production facilities due to active hostilities
Problems with logistics and raw material supply
Job losses in the HoReCa sector
Business Adaptation and New Formats
Volunteer initiatives supporting civilians and the military
Popularization of filter coffee and drip bags
The Role of Coffee in Volunteering and Supporting the Army
Coffee businesses donating to the Armed Forces of Ukraine
Launch of charitable coffee initiatives
Coffee as an element of morale support for both civilians and the military
Changes in Ukrainian Consumer Habits
Increased interest in home brewing and alternative methods
Growing demand for Ukrainian-roasted coffee
Shift towards minimalism and prioritization of quality over quantity
The Future of Ukraine’s Coffee Culture
Post-war recovery: new formats and integration of global trends
International recognition of the Ukrainian coffee market
The impact of war on the identity of Ukraine’s coffee scene
Learning Objective:
Attendees will gain insights into how Ukraine’s coffee culture has evolved and adapted during the full-scale war. Specifically, they will learn about:
Impact of the War– The challenges faced by coffee businesses, including supply chain disruptions and economic struggles.
Adaptation and Innovation – How businesses have adjusted, from volunteer-driven initiatives to changes in consumer preferences.
Coffee and Resilience– The role of coffee in supporting the military, volunteers, and civilians during wartime.
Shifting Consumer Habits – The rise of home brewing, demand for local roasters, and a focus on quality over quantity.
Future Prospects – How the war is shaping the long-term identity and international reputation of Ukraine’s coffee culture.
Collaboration Opportunities – How European coffee businesses can engage with Ukrainian partners, from sourcing roasted coffee to joint educational projects and events.
By the end of the presentation, attendees will understand not only the resilience of Ukraine’s coffee industry but also its potential for growth and influence in the global coffee community
Date: Saturday, June 28, 2025
Time: 2:00- 3:00 PM
Location: Lecture Room V
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Lecturers / Presenters
Volodymyr Yefremov (he/him)
Head of Production, National Judge Coordinator, Idealist Coffee Co.
Volodymyr Yefremov is a Ukrainian coffee professional with over 12 years of experience in the specialty coffee industry. He is a technologist and project manager specializing in coffee production, quality control, and roasting. As the Judge Coordinator for the SCA Ukraine Chapter, he plays a key role in developing national championships and raising professional standards. Volodymyr’s expertise spans the entire coffee chain. After losing a production facility in Hostomel during the war, he remains dedicated to rebuilding and representing Ukrainian coffee excellence on the global stage.
Peru Best Certified and Organic - PROMPERU Cupping
Public Cupping - Open to All Attendees
Cupping Room 1
Global Trends in Specialty Coffee: How Shops Around the World Engage Consumers Through Design, Experience, and Communication
Lecture Description
Specialty coffee shops shape consumer experiences through design, storytelling, and sensory engagement. This session presents findings from a global semiotic study, where we visited specialty coffee shops across the USA, China, Latin America, and AOA to uncover key trends in consumer communication, design cues, sensory experiences, and coffee expertise.
Through real-world examples, we will explore how businesses outside Europe set new branding, customer engagement, and experiential design standards. From visual cues to in-store interactions, the session will uncover the emerging themes shaping consumer perception and purchasing behaviour, providing valuable takeaways for roasters, retailers, and café owners looking to enhance their brand presence and connect with customers in new ways. Whether you’re a barista, roaster, or café owner, this session will help you understand global specialty coffee trends and how they can be applied to your own business.
Date: Saturday, June 28, 2025
Time: 12:15 - 1:15
Location: Room V
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Lecturers / Presenters
Ann Ménard, (she/her)
Global Brand Communication and Insight Manager, Nestlé Professional
Ann Ménard, Global Brand Communication and Insight Manager for Nestlé Professional, brings a wealth of expertise and passion to the world of specialty coffee. With over 20 years of experience in 360° customer and consumer insights and communication, Ann has dedicated most of her career to beverage categories.
Having grown up on a dairy farm in the USA, followed by living in Europe and working in more than forty countries across the globe, Ann's diverse background has shaped her cultural understanding and sharpened her insight lens. Her deep appreciation for applied semiotics, communication, user experience, and design fuels her drive to develop innovative tools that craft inspiring stories for both customers and consumers.
Currently based in Switzerland, Ann is responsible for global communication, identifying worldwide trends, and crafting regional consumer and customer insights. With her expertise, she actively guides the development of the innovation and beverage strategy for Nestlé Professional.
Lucia Laurent-Neva (she/her)
Semiotician, Visual Signo - UK
Lucia Laurent-Neva is a global authority on cultural intelligence, semiotics, and anthropology. She advises leading organisations on brand and communication strategy, helping them develop culturally informed approaches to business and communication. Over a career spanning more than twenty years, she has guided projects across Europe, the USA, and emerging markets in Asia, Africa, and Latin America.
Lucia is the founder of Visual Signo UK - Design & Cultural Intelligence and co-founder of Semiofest, the international conference for applied semiotics. Her expertise lies in crafting strategies for diverse audiences, particularly those in emerging economies and global cultural dynamics.
Agroforestry Coffee and Participatory Guarantee Systems Initiatives: How the Slow Food Coffee Coalition Members Build a International Network Based on Biodiversity, Transparency and Collaboration
Lecture Description
The Slow Food Coffee Coalition is a global network of coffee producers, roasters, and activists committed to promoting sustainable and ethical coffee production. As part of the Slow Food movement, the Coffee Coalition focuses on agroforestry and agroecological practices, working to protect biodiversity, enhance environmental sustainability, and support small-scale farmers. By adopting Participatory Guarantee Systems (PGS), members ensure that coffee is grown and traded through transparent, community-driven processes that value local knowledge and collective decision-making. These systems allow farmers to play an active role in defining quality standards and guaranteeing the integrity of their products, creating a stronger connection between producers, roasters and consumers. A core value of the Slow Food Coffee Coalition is fostering collaboration. In this approach, roles within the network are horizontal, promoting equality, and shared responsibility among all members. This inclusive model facilitates the exchange of ideas, skills, and experiences, with the objective of strengthening the overall resilience of the coffee supply chain.
Learning Objective:
Attendees will learn about the role of collaborative networks like the Slow Food Coffee Coalition in promoting sustainable and ethical coffee production, and how these networks foster collaboration, mutual respect, and shared responsibility among members.
Attendees will learn about agroforestry practices and their importance in promoting biodiversity and environmental sustainability within coffee production.
Attendees will learn about Participatory Guarantee Systems (PGS) and how they can have a role in ensuring transparency and community-driven processes in coffee production and trade.
Date: Satarday, June 28, 2025
Time: 12:15 - 1:15 PM
Location: Lecture Room W
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Lecturers / Presenters
Silva Rota (she/her)
Slow Food Coffee Coalition Coordinator, Slow Food
Silvia Rota is the co-coordinator of the Coffee Coalition at Slow Food International. She became involved with coffee through her work at Slow Food, where she contributed to the growth of the Coffee Coalition—an international network of people involved in coffee production, processing, and consumption. The Coalition shares the goal of promoting and advocating for a better, more sustainable, and fairer coffee supply chain, while also raising awareness and educating Slow Food’s audience about coffee.
Her expertise lies in community building and participatory processes, such as the development of local Participatory Guarantee Systems initiatives within coffee communities and other Slow Food groups worldwide.
Cesar Marin (he/him)
Coffee Producer, CHACRA D' DAGO/ SLOW FOOD COFFEE COALITION
Cesar Marin is the Managing Director at Chacra D' Dago based in Junin, Peru. With 15 years of experience in sustainable coffee production and innovation in the specialty coffee industry, he currently manages Chacra D' Dago and is a member of the Slow Food Coffee Coalition, a movement that seeks to create a coffee community based on the principles of biodiversity, transparency, and collaboration.
Efraín Lechuga (he/him)
Coffee Producer, La Victoria
Efraín Llechuga is the 4th generation of a coffee family producer from Puebla Mexico. He is committed to producing organic coffee of the highest quality, but always according to the principle of working with practices that help preserve the nature and positively support the local communities.
Ayu Chuepa (he/him)
Founder, Akha Ama Coffee
Beginning in 2010, Ayu Chuepa established Akha Ama Coffee as a social enterprise, in Chiang Mai, Thailand. In the same year he met James Beard awarded Chef Andy Ricker and the owner of PokPok restaurant in Portland, Oregon. Mr. Ricker introduced him to Duane Sorenson the founder of Stumptown Coffee Roasters and where he went to train for coffee roasting, coffee cupping and retail & wholesale management in 2013. In 2014, he was selected as Slow Food Delegate from Thailand and participated at Terra Madre in Turin, Italy. Since then he has been participating slow food movement and involving in Slow Food Indigenous Peoples' Network as well as Slow Food Coffee Coalition.
BELCO Cupping - Ethiopian Fresh Crop & Coffees Shipped by Sail
Public Cupping - Open to All Attendees
Cupping Room 1
Global Coffee Supply Chain: Overcoming Logistics Disruptions
Lecture Description
Global coffee logistics are facing unprecedented challenges, from vessel shortages and container scarcity to port congestion and unpredictable shipping costs. These disruptions are creating significant risks for exporters, importers, and roasters, affecting supply chain efficiency and profitability.
In this session, I will provide an in-depth analysis of the current logistical bottlenecks impacting coffee shipments, with a particular focus on Brazil—one of the world's largest coffee exporters. Drawing from over a decade of experience in international coffee trade and logistics, I will explore the root causes of these disruptions, their impact on the global market, and strategies to mitigate risks.
Attendees will gain valuable insights into navigating shipping uncertainties, optimizing supply chain operations, and adapting to the evolving logistics landscape. Through real-world case studies and practical solutions, this lecture will equip coffee professionals with the knowledge needed to manage logistics effectively in an increasingly volatile market.
Learning Objective:
Understand key logistical challenges affecting coffee exports, including vessel and container shortages, port congestion, and shipment delays.
Analyze the impact of global supply chain disruptions on coffee pricing, delivery schedules, and supplier-buyer relationships.
Explore risk mitigation strategies to navigate logistical uncertainties, from alternative shipping routes to improved contract structuring.
Gain practical insights from real-world case studies on how exporters and roasters are adapting to these challenges.
Date: Saturday, June 28, 2025
Time: 11:00 AM - 12:00 PM
Location: Lecture Room V
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Lecturers / Presenters
Brayan Cunha (he/him)
Coffee Trader and Logistics Expert, CarmoCoffees
Brayan Cunha is a coffee trader with a degree in International Trade and over 16 years of experience in coffee exports, international logistics, and supply chain management. A native Portuguese speaker, he is also fluent in English and Spanish, with knowledge of German. Brayan coordinated a Brazilian government program focused on preparing coffee producers for international markets. Currently at Carmel Coffees, he travels worldwide to coffee fairs and industry events, building strong relationships with key players and enhancing his expertise in specialty coffee markets.
Infused at Origin: Understanding and Experiencing Infused Coffees
Workshop Description
Join us for an in-depth exploration of the growing trend of infused green coffee—a processing technique that is making waves in the coffee landscape. In this hands-on workshop, you'll learn about this trending category of coffee, including how it's made at origin, what sets it apart from other coffee processing methods, and its potential advantages and drawbacks.
Date: Saturday June 28, 2025
Time: 10:30 - 13:00
Location: Room R
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Mario Fernández (he/him)
Technical Officer, Specialty Coffee Association
Mario Fernández, is a Food Technologist with a Ph.D in Food Science. He is currently the SCA Technical Officer and former CQI Technical Director. He has a vast experience in coffee sensory training and assessment and it’s a Q-Grader and Q-Processing instructor. With more than 30 years of experience in “Cafeología” and applied coffee flavor science.
Level Up Your Leadership: Management for Multi-Site Operators
Workshop Description
Foster exceptional leadership and cultivate a motivated team! In this workshop led by Federica Parisi, established specialty coffee shop owners and emerging multi-site operators and managers will learn proven techniques to level up their leadership through effective communication, team empowerment, and creating a positive work culture. Discover the secrets to nurturing a happy, engaged, and growing team while driving productivity and customer satisfaction—setting the stage for continued excellence as your team expands.
This workshop is best suited to attendees who have already established basic management and leadership structures within their business but who wish to grow their skills or understand how to scale these to meet the needs of staff across multiple locations.
Date: Saturday June 28, 2025
Time: 10:30 - 13:00
Location: Room S
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Federica Parisi (she/her)
Coffee & Beverages Community Director, Simonelli Group SpA
Hello I'm Federica Parisi, Coffee and Beverages Community Director at Simonelli Group. I'm an active member in the coffee industry for 14 years (Nespresso & Starbucks), I contribute to elevating coffee education standards.
I'm dedicated to high-quality coffee education in the industry, committed to fostering knowledge and excellence among coffee professionals.
I'm a proud Authorized SCA Trainer (Sensory, Brewing, Introduction to Coffee, CVA for Cuppers, Coffee Sustainability) and 2y experienced SCA judge (Barista and Brewers). I'm a European Specialty Tea Association Trainer as well and a proud Victoria Arduino E1 Prima EXP owner. I'm Italian and I live in Switzerland.
Fundamentals of Green Coffee Buying
Workshop Description
A purposeful green-coffee-buying strategy is key to the success of every coffee roasting business. This workshop will introduce participants to the fundamentals of effective green purchasing. Students will learn standard industry practices for how coffee is bought, traded and transported; setting the stage for successful relationships with green coffee suppliers and logistics providers. Participants will also discuss other key factors in a green-buying program including sourcing straegies, values statements, forecasting and cash flow management. In addition to an interactive lecture, students will work in small groups on a variety of activities.
Date: Saturday June 28, 2025
Time: 10:30 - 13:00
Location: Room U
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Gabriel Chait
A Deep Dive into Cold Brew Sensory Analysis: Applying the Coffee Value Assessment
Workshop Description
With the expansion of cold brew in the global market, there is a greater need to understand how coffees will perform with this brewing method. Although hot cupping is familiar to coffee professionals, many are unfamiliar with cold brew sensory analysis techniques. However, if you’re going to brew coffee cold, you should also cup it cold.
Date: Saturday June 28, 2025
Time: 10:30 - 13:00
Location: Room T
Booking: To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.
Instructors & Leads
Julia Leach (she/her)
President, Toddy, LLC
Julia Leach leads Toddy, LLC, a company that has been at the forefront of cold brewing since 1964. Julia’s team works with cafes and roasters worldwide to help them develop cold brew programs that highlight the nuances of the brewing method and inspire their customers to fall in love with cold brew. She is passionate about the art and science of cold brewing and is active in developing quality cold brew education for the coffee industry. She has presented at SCA Re:co, SCA Expo, NCA Convention, and also frequently presents at industry events around the world.