PROBAT BURNS - Specialty Coffee Association of America

APRIL 15, 2016
On the Cover
Issue 2
POWERFUL PROFILES
FROM
UPPERS & DOWNERS
COFFEE AND BEER
PROBAT BURNS
SCAA EDUCATIONAL
PATHWAY CLASSES
CLIMATE CHANGE
IMPACTS ON COFFEE
2016 PORTRAIT COUNTRY
INDONESIA
SCIENTIFIC POSTER SESSION
A PUBLICATION OF THE SPECIALTY COFFEE ASSOCIATION OF AMERICA
FRIDAY, APRIL 15, 2016
TABLE OF CONTENTS
5
Uppers & Downers: Celebrating the Parallels
Between Craft Coffee and Craft Beer
STEPHEN MORRISSEY
6
SCAA Educational Pathways:
Opportunities at Expo and Beyond
TODD ARNETTE
8
SCAA Membership: The Value of Community
JENNI MORSE
12
Selamat Datang pecinta kopi Indonesia!
EVAN GILMAN AND JOHN COSSETTE
10
How Does Climate Change Affect Coffee?
HANNA NEUSCHWANDER
13
SCAA Introduces Scientific Poster Session
at the 2016 Expo
EMMA SAGE
14
SCAA Explores the Development of New Guilds:
Coffee Technicians Guild and
Coffee Producers Guild
MANSI CHOKSHI
SCHEDULE OF EVENTS
FRIDAY, APRIL 15
7am–6pm
Expo Registration Open
7am–10:30am
Exhibitor Move-In
8–9:30am
Rainforest Alliance Sustainable Coffee
Breakfast–Ticketed Event
8–9am
Coffee & Networking Mixer
8am–5pm
Pathway Classes
9am–5pm
United States Barista Championship–Round 1
9–10:15am
Portrait County Program
9am–12pmLectures
9:10am–3:25pm
United States Brewers Cup–Round 1 continued
10:30am
Official Opening of Exhibits,
Hosted by SCAA’s Board of Directors
10:30am–4:30pm
United States Roaster Championship
10:30am–5:30 pm
Exhibit Hall Open to Registrants
12–2pm
Scientific Poster Session
12:30–2:30pm
Films on Coffee: Aroma of Heaven
4–5:30pm
World Coffee Research General Assembly–
Everyone Invited
5:30–7:30pm
SCAA Awards Reception–Everyone Invited
5:30–7:30pm
Coffee Kids Reception
STAFF
ADVERTISERS
ON THE COVER
Lily Kubota
Executive Editor
Probat Burns
Monin
Pacific Foods EK International
New Era / Biduhaev
Fetco
World Tea Expo
Club Coffee
Javo Beverages
Host Milano
Hunter Labs
Yunnan Coffee Exchange
Co. Ltd.
Nespresso
POWERFUL PROFILES from Probat Burns
Susan Gates
Advertising Sales
Tiffany Howard
Design
Danny Pinnell
Digital Edition
Mya Stark
Editing
2
Create powerful profiles with the new P Series from Probat Burns!
These specialty coffee roasters give you the power to control
your roast profiles more precisely than ever before. Monitor your
roasting curve in real time and adjust the heat with just a tap. The
revolutionary burner technology instantly responds, while ensuring
ultra-low NOx emissions. Then, save your recipe for future batches.
Your customers will keep coming back for the flavor they can only
get from you. See the power at SCAA Expo booth #737 and visit
probatburns.com to learn more about how you can roast assured.
THE DAILY EDITION | FRIDAY, APRIL 15, 2016
Barista Inspired.
Barista Approved.TM
EXHIBITOR, SPONSOR & INDUSTRY NEWS
Pop-Up Cafes | FEATURED COFFEE SERVICE
BUDDY BREW COFFEE
H.C. VALENTINE
Buddy Brew Coffee will be dialing in a unique
experience for folks in the Lecture Hall this
year at SCAA’s big event. The Tampa-based
craft roaster has joined forces with Modbar and
their revolutionary technology to offer a one-of-a-kind Pop Up Cafe
experience.
The H.C. Valentine Coffee and Tea
Company is proud to sponsor the 2016
SCAA Expo. Please come by to experience the H.C. Valentine Pop-Up Cafe at
Concourse C, Level 2. We will serve coffees and teas from
all over the world, including the H.C. Valentine Nitrogen
Cold Brew 100% Organic Aztec! Our Latin motto is Excellentia Quod Ultra, which translates to “Excellence and Beyond.” We are dedicated to excellence with our coffees,
teas, and cold brew, and are 100 percent committed to
serving our customers the world’s finest specialty coffee,
tea, and cold brew—every day.
Driven by their passionate commitment to “Brew Good. Do
Good,” Buddy Brew Coffee boldly unites craft and passion in their
relentless quest to offer unparalleled coffees and experiences. The
folks at Buddy Brew are fueled by their desire to cultivate and nourish
relationships from crop to cup, promoting local and global community
through a spirit of hospitality, generosity, and love.
We invite you to experience Buddy Brew’s commitment to coffee
excellence and hospitality first hand at their SCAA Pop Up Cafe. Take
a pause, grab a seat at the bar, and chat with their head roaster and
baristas while you sample a selection of their coffees and espresso,
crafted with Modbar’s state-of-the-art equipment. And don’t miss
the hand made booth created by Tampa-based artist, Ron Francis,
reminiscent of Buddy Brew’s flagship Roastery & Café in Tampa.
Visit the Buddy Brew Coffee & Modbar Pop Up Cafe in the Lecture
Hall, Building B, Level 4. Friday 8:00am–12:30pm, Saturday 8:00am–
12:30pm, and Sunday 8:30am–12:30pm.
For more on Buddy Brew Coffee, check out their website at
buddybrew.com.
For wholesale orders and information email susan@buddybrew.com.
4
H.C. Valentine coffees have been roasted in small
batches in an artisan style since 2007, to develop complex
and intense aroma and flavor profiles. We are committed
to growing our certified Fair Trade, Organic, and Rainforest Alliance coffees and teas each year. We are also
committed to partnering with farmers at origin who are
dedicated to sustainable growing practices. We pledge to
continue to partner with specialty-grade farms in the best
coffee- and tea-growing regions around the world.
Please visit our 2016 Pop Up Cafe on Thursday, Friday,
Saturday, and Sunday to meet and talk to our passionate
H.C. Valentine employees as they pursue providing perfect cups of coffee, tea, and cold brew everyday!
THE DAILY EDITION | FRIDAY, APRIL 15, 2016
Uppers & Downers
CELEBRATING THE
PARALLELS BETWEEN CRAFT
COFFEE AND CRAFT BEER
STEPHEN MORRISSEY
Explore the emerging world of Uppers & Downers, and
discover beautiful beers made with beautiful coffee. We’ve partnered with Michael Kiser of Good Beer Hunting to bring some of
the best breweries from around the U.S. to our show, providing
attendees with a chance to sample incredible coffee beers, and
learn about the unique storytelling that helps distinguishes each
of these craft brands and their coffee partnerships.
This special event
will feature:
NEW BELGIUM
Witness an incredible
sensory deconstruction
of a coffee beer from
one of America’s most
progressive craft brewers.
As a leader in traditional
sour beer making and blending, New Belgium has taken an artful—and
microbiological—approach to producing “Oscar™-worthy coffee,”
served today on nitro. In tandem, they’re pouring the components of that
process, the sour brown ale La Folie and their black lager 1554.
SPILLER PARK
The multi-roaster coffee bar model feels very familiar to the beer
consumer, so we asked owners Dale Donchey and renowned chef Hugh
Acheson to take their lineup of roasters and connect them with local
brewers Creature Comforts and Wild Heavens to make something special. Additionally, our friends at KitchenAid have kindly provided grinders
and their new Precision Press brewers so guests can sample the coffees
used in each beer.
TODDY BAR
Get past the idea that cold brew homogenizes: explore the variety of
cold brew techniques with the team from Toddy, the method of choice
for so many coffee beers, and taste what happens when you steam cold
brew.
OCTANE & THREE TAVERNS
A long-standing beacon of great coffee and craft beer in Atlanta,
Octane Coffee has partnered with Three Taverns from Decatur, GA to
showcase a coffee version of their Night on Ponce IPA, something new
and bespoke to Uppers & Downers.
ANGRY ORCHARD & MADCAP
Longtime friend of Uppers & Downers Ryan Burk is the head cider-maker at Angry Orchard, and prepared this beautiful Coffee Cider in
collaboration with Madcap Coffee: a bittersweet cider cold-steeped with
organic cascara from Santa Lucia, Costa Rica.
Visit us on the show floor!
THE DAILY EDITION | FRIDAY, APRIL 15, 2016
5
SCAA Educational Pathways OPPORTUNITIES AT EXPO AND BEYOND
BY TODD ARNETTE
There are many reasons to
attend the Specialty Coffee Association of America’s Annual Expo.
One of the most important is to
become a better coffee professional. To do that, you need to
continually broaden and develop
your skills while deepening your
understanding of the specialty
coffee industry; and that’s where
SCAA’s professional development
classes, now known as Educational
Pathways, come in.
SCAA Educational Pathways
are internationally recognized as
the authority on coffee education.
There are Educational Pathways
for the roaster, barista, coffee
taster, and coffee buyer. Each of
these Pathways has a chairperson and a committee who are
recognized subject-matter experts,
volunteering their time and skills
to develop the coursework, vet the
science, and ensure that the skills
developed meet the contemporary
needs of our industry.
This year’s Expo classes are
integral to your pursuit of great
coffee. Learn to cup coffee with Q
Graders and Q Instructors. Refine
your espresso skills with Barista
Guild Executive Council members
and world-class competitors.
Learn sensory analysis and quality control from a Ph.D. in food
science. Experience hands-on the
principles of coffee roasting, on
a wide range of manufacturers’
equipment, taught by experts
from the Roaster’s Guild. Sharpen
your coffee-buying skills with the
Chair of the Coffee Buyer Pathway
and major coffee importers. Learn
brewing essentials from the Chair
of the Brewing Committee and
members representing a broad
equipment background.
SCAA has worked hard to make
its professional development very
accessible. The eLearning program
offers more than a dozen classes
online via scaaeducation.org.
And no matter what region of the
globe you are in, there are many
SCAA-certified Campuses where
you can take an individual class,
one- or two-day training, or a full
6
Pathway Program
or Q Course.
SCAA EDUCATIONAL
PATHWAYS ARE
INTERNATIONALLY
RECOGNIZED AS THE
As coffee is a
global product,
coffee education, similarly, is
global. Excitingly,
ON COFFEE EDUCATION.
earlier this year
the Chairs of the
Roaster, Barista, Coffee Buyer,
and Coffee Taster Pathways, in
conjunction with their counterparts from the Specialty Coffee
Association of Europe, developed
an elegant credit equivalency
methodology. Credit in one
Association’s curriculum can easily
be matched with equivalent credit
in the other. Generally, all that
is required is an online exam. In
only a few instances are additional
classes necessary.
AUTHORITY
Full disclosure: I am biased
when expressing my beliefs
regarding the results of the
Specialty Coffee Association of
America’s ongoing professional
development. Not because I
am the Chair of the Educational
Pathways program or because I
am a Certified Lab Campus owner;
rather, I am biased because over
the past 15 years I have learned
from, collaborated with, and contributed to the Pathways’ body of
knowledge. That, combined with
close relationships developed in
the Roaster’s Guild, Barista Guild,
Coffee Quality Institute, and the
Specialty Coffee Associations of
Europe and America, has enabled
me to become a better coffee
professional.
TODD ARNETTE IS THE
OWNER OF THE ACADEMY
OF COFFEE EXCELLENCE, AN
SCAA CAMPUS IN WILLIAMSBURG, VIRGINIA. HE IS ALSO
SCAA CHAIR OF EDUCATIONAL PATHWAYS, SPECIALIZED LEAD INSTRUCTOR, Q
GRADER, AND ASSISTANT Q
INSTRUCTOR. MR. ARNETTE
MAINTAINS PERSONAL RELATIONSHIPS WITH PRODUCERS AND CLIENT TRAINING
RELATIONSHIPS AROUND THE
WORLD. YOU CAN FIND HIM
AT EXPO BOOTH 546. WWW.
WCOFFEE.COM
THERE IS STILL TIME TO
REGISTER FOR THESE HANDSON ROASTING PATHWAY
CLASSES AT THE SCAA EXPO:
Intro to Roasting – RP112
(9:30am and 1:30pm on Friday)
Profile Roasting – RP120
(9:30am and 1:30pm on Saturday)
Comparative Cupping: Africa – GE202
(1:30pm on Saturday)
SIGN-UP FOR THESE COFFEE
BUYER PATHWAY CLASSES TO
LEARN HOW TO NAVIGATE THE
MARKET, CONTRACTS, AND
OTHER TECHNICAL SKILLS OF
THE GREEN COFFEE TRADE:
Green Coffee Buying Essentials – CB205
(2:00pm on Friday)
Buying on Green Coffee Market Principles – CB236
(9:00am on Saturday)
Green Coffee Purchasing Strategies – CB237
(2:00pm on Saturday)
THE DAILY EDITION | FRIDAY, APRIL 15, 2016
AVAILABLE NOW AT THE SCAA STORE
– Located in the Concourse Level 1 Lobby Near Exhibit Hall Entrance
[
THE DAILY EDITION | FRIDAY, APRIL 15, 2016
]
7
SCAA Membership
JENNI MORSE
THE VALUE OF COMMUNITY
SCAA has been an instrumental
partner to our company: simpli
press coffee. We are currently
redesigning the French press
(without the mess and yielding a
smoother, more complex brew).
Being new to the coffee industry
and a startup, we needed to find
8
our network, and fast. I joined
SCAA to learn more about coffee,
from seed to cup, and to gain access to the specialty coffee world.
SCAA has provided us with a
community of industry experts,
support, and feedback. We even
had an opportunity to brew simpli
press for SCAA in their office
headquarters—for their President Ric Rhinehart and Director
of Symposium Peter Giuliano, as
well as the rest of the team. It
was definitely a nerve-wracking
experience, but the they were very
supportive and honest with their
feedback. This led to connecting
us with further business partners
that we could trust.
Within the SCAA team, we’ve
also found truly passionate individuals that we admire and some
we call friends. I’ve learned from
so many of their team members:
social media, special events, coffee
brewing, coffee science, sustainability—the list goes on. Their
people not only elevate the world
of specialty coffee, but also bring
we of the specialty coffee world
together to further the movement.
I’ve found SCAA’s open-door policy to their members to be exactly
as promised, having visited their
office a few times now, and enjoying every minute of it. They’ve
made specialty coffee accessible
to all those who are curious, while
promoting education and further
engagement for those who are
already a part of it.
In less than a month, we will be
throwing events and launching our
Kickstarter campaign. SCAA has
also offered to let the community
know about our efforts; this is
unheard-of with most associations,
where human contact and support
are rarely to be seen. I see myself
as part of the SCAA community
now—I even volunteer at events.
That is the kind of community that
they have created: one that makes
you want to be a part of it in every
way you can.
This upcoming Expo in Atlanta
is our first-ever trade event, and
we cannot wait to be a part of it. I
have connected with people from
all over the U.S., and internationally, who will be there. This shows
the reach of SCAA and how much
coffee industry professionals value
the community.
I highly encourage everyone to
join SCAA. You will get more out
of it than you can imagine. Just
reach out to them and they will
show you the way. If you want to
expand your business, knowledge,
network, and more—this is the
community for you! On another
plus note, you can do all this while
enjoying the world of specialty
coffee and all the flavors it has to
offer!
JENNI MORSE IS THE CEO
AND INVENTOR OF SIMPLI
PRESS COFFEE. SIMPLI PRESS
IS A FRENCH PRESS WITHOUT THE MESS AND WITH A
SMOOTHER, MORE COMPLEX
BREW. JOIN SIMPLI PRESS AT
THE IWCA BOOTH NO. 1705
AT THE EXPO!
THE DAILY EDITION | FRIDAY, APRIL 15, 2016
June 13-17
Las Vegas Convention Center
Register Now!
Advanced Rates End
Friday, May 20th!
THE DAILY EDITION | FRIDAY, APRIL 15, 2016
www.worldteaexpo.com
9
How Does Climate Change Affect Coffee? HANNA NEUSCHWANDER
Experts agree that climate change poses a significant
threat to coffee. But what is being done about it? A panel of industry leaders convened at Re:co Symposium to discuss just how
far we’ve come since climate change first appeared on our radar
over a decade ago—and just how far we have left to go.
How does climate change affect coffee? Like many of its
tropical cousins, coffee is a “Goldilocks” crop—conditions can’t
be too hot, too cold, to dry, or too wet for it to thrive. But
climate change is making all of these scenarios more common.
And all of them can affect both productivity and quality; two
of the most important determents of a coffee farmer’s income.
Other impacts of climate change are more
dramatic: droughts and disease epidemics
come fast and hard. These quick shocks
push farmers away from coffee, and they
are happening more frequently. In 2014,
an unprecedented drought in Brazil
caused the loss of nearly one-fifth of the
country’s coffee crop. Ethiopia is in the
clutches of one of the worst droughts in
60 years. In Central America, an extended
epidemic of coffee leaf rust has led to the
loss of 1.7 million jobs.
Still, we have very little hard science
about coffee and climate change. Most
predictions and models are either not coffee-specific, or are based on limited data.
That’s exactly what Aaron Davis, a coffee
botanist at Kew Gardens, has been working on. He spearheaded a major project
in Ethiopia to map the country’s climate
risk, collecting weather and GIS data from
dozens of climate stations, conducting interviews with hundreds of coffee farmers,
and observing the condition of both wild
and cultivated coffee across the country.
The project is the most detailed on-theground coffee-specific climate expedition
to date. It is already being used to design
adaptations for farmers in the birthplace
of coffee, and provides a model for other
countries to follow as they consider their
own climate adaptation strategies.
The solution for coffee and climate
change will not be one big, blunt hammer—it will be thousands of tiny hammers,
designed to hit very specific nails. That
was the core message of Mark Lundy, a
researcher at the International Center for
Tropical Agriculture (CIAT). Some farmers
won’t be affected by climate change at all
in the short term; some will need help to
adapt—assistance planting new varieties,
experimenting with new types of shade,
or growing additional crops; and some
may be unable to farm coffee at all in the
near future. The details matter, accord-
10
ing to Lundy, if we are going to
design adaptations that really help
farmers.
Unfortunately, forests may be
one of the biggest losers as climate change advances, according
to Bambi Samroc of Conservation
International. Arabica coffee in
particular likes relatively cool
equatorial climates. As the planet
warms, higher temperatures are
chasing coffee “up the mountains”—right to where fragile,
highly biodiverse forests are concentrated. One way to ensure the
supply of high quality coffees without harming forests is to stimulate
consumer demand for sustainable
coffee, something CIAT is working
on through its Sustainable Coffee
Challenge.
Getting consumers invested in
climate change is critical, according to Xavier Harmon of Twin,
because it creates the business
incentive required to invest in the
work of helping farmers adapt. But
it will take innovative new models
that go beyond certifications. He
pointed to the rise of Community
Supported Agriculture and its
effectiveness in getting consumers invested in where their food
comes from and how it is grown.
He ended with a clarion call:
business as usual is what created
the problem of climate change to
begin with. To solve it, we have to
begin thinking of our businesses in
new and unusual ways.
HANNA NEUSCHWANDER
HAS BEEN COMMUNICATING ABOUT COFFEE AND
SCIENCE SINCE 2004. SHE
IS CURRENTLY THE COMMUNICATIONS DIRECTOR FOR
WORLD COFFEE RESEARCH.
THE DAILY EDITION | FRIDAY, APRIL 15, 2016
EXHIBITOR, SPONSOR & INDUSTRY NEWS
This past March,
representatives from marine insurance companies around the globe
met in Dallas for their Annual Confab. Hosted by Rekerdres & Sons
Insurance Agency, Inc., the Confab
brings together players across the
coffee industry to discuss industy
trends, compare markets, and
discuss risk management.
Heightened coffee risk has left
marine insuers feeling uneasy,
especially with the pressure
building from Brazil’s impending
Coffee Industry’s Most Prominent Marine
Insurers Uneasy Over Coffee Cargo MELISSA LAUREL
July and August deliveries. With
Brazilian currency depreciating, a
massive export of stock to Europe
and the U.S. looms. If not handled
carefully, there is a possibility of
increased theft and wet-damage
claims due to frantic export,
sloppy packaging, and possibly
untrustworthy piplines.
When sustainable principles—
counting, training, tracing—are
applied to coffee production and
export, stronger risk management
and a safer supply chain results.
When merchants take the next
step to carefully prepare and
“dress” the container, then the
likelihood of the sound arrival
of coffee to
Europe and
the U.S. greatly
increases.
One
highlight of
the Confab
was guest
speaker David
Griswold, head
of Sustainable
Harvest. He
THE DAILY EDITION | FRIDAY, APRIL 15, 2016
shared his sourcing model, with
special emphasis on sustainability
and the steps that must be taken
to maintain value from origin to
roaster.
The risk of coffee movement
from origin to roaster has a 400year history with marine insurers,
despite a global reduction in
marine-cargo underwriters. The
remaining select marine-industry
standbys must rally around useful
practices which bring value to the
good practices of our assureds.
To learn more,
visit www.reksons.com.
Sponsored Advertising Content
11
Selamat Datang Pecinta Kopi Indonesia!
BY EVAN GILMAN AND JOHN COSSETTE (ROYAL COFFEE, INC.)
SCAA welcomes
this
year’s portrait country, Indonesia,
a diverse and fascinating archipelago of over 17,000 islands and
hundreds of languages. Indonesia
is the supplier of some of the
world’s finest and most famous
coffees, and the home of some of
the world’s first coffee plantations.
Coffee lands in Indonesia stretch
from the Northwestern tip of
Sumatra all the way to Papua and
includes the islands of Sulawesi,
Flores, Bali, and, most famously,
Java, where coffee cultivation on a
truly commercial scale began over
400 years ago. Suffice it to say,
one thing on all our minds is our
next cup of Java.
Indonesia is a giant archipelago straddling the equator that
covers 2 million square kilometers,
roughly 12 times the size of the
state of Georgia; coffees from
Indonesia can run the gamut of
flavor profiles. In Sumatra, the
earthy, creamy coffees of Gayo
are sometimes reminiscent of
tobacco. On the same island, the
herbal and tart coffees of Lintong
distinguish themselves with their
relative dryness. If you’re interested in brighter flavors, Sulawesi’s
Toraja region is home to sparkling
high grown coffees that can have
notes of tropical fruit. Coffee from
Flores’ Bajawa region can have
unique spicy notes that some
people compare to white pepper.
Bali exports a natural process
coffee that screams guava,
cherries, and chocolate. Javanese
washed coffees were once the
world standard, and display heavy
molasses sweetness, cocoa, and a
pop of grapefruit acidity at their
best. With such a wide range of
flavors, Indonesian coffee has the
potential to satisfy many different
palates.
This exceptional diversity in
flavors is partially due to geography, but more so to the varied
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methods of coffee
processing performed
on the different islands.
Indonesia is the origin
of wet hulled coffees,
a unique processing method that
is a result of both necessity and
logistics. Due to the relative inaccessibility of the places the coffee
is grown (and the inability of farmers to transport all the coffee they
have grown), a system where coffee is passed through many hands
has evolved. In wet hulled coffees,
the cherry is harvested and
pulped by the farmer, fermented
and washed, then delivered to
collectors or sold at market after
minimal drying. After being sold, it
is finally delivered to a processing
mill that will hull the coffee while
it is still relatively wet - 25 to 40%
moisture content. The coffee is
then dried down to 12 or 13%
without the protective covering of
the parchment, which fully exposes
the coffee to the elements. The
manner and the conditions under
which the coffee undergoes this
final drying greatly influences the
ultimate flavor of the coffee.
bent than more familiar offerings
from Ethiopia.
The complexity and variation
of arts and culture throughout
the archipelago is just as multifarious (and lively) as the coffee
and language. While the official
language of Indonesia is Bahasa
Indonesia, for many it is a second
language. There are more than
700 languages spoken throughout
the archipelago, and within some
languages there are even different
registers. The same geographical
constraints that affect coffee and
language allowed many distinct
cultures to thrive and develop, and
the result is one of the most culturally diverse regions of the world.
The government of Indonesia is
very focused on preserving cultural
heritage with schools for the arts,
and provides primary education in
regional dialects. Aside from the
multitude of languages, someone traveling through Indonesia
can hear varied music from the
traditional Tapanuli ogong in
Northern Sumatra, to the large
bronze gamelan ensembles of
Java and Bali. Each ensemble has
different repertoire, and different
instrumentation. If you’re more interested in pop music, try starting
with the kroncong oldies, moving
to jaipongan, and finally exploring
the ever-popular dangdut dance
music. What better way to enjoy a
cup of coffee but alongside some
great music?
The coffees of Indonesia are coffees of character – bold, intense,
tricky to tame, and unmistakable
in their presence. If you are not
familiar with the great variety of
flavors and styles of coffee produced on these islands, please visit
the Remarkable Indonesia plaza
at this year’s conference and open
yourself up to another world. You
need look no further for a great
cup of Java.
Though wet hulling is the
best-known process in Indonesia
and foremost of Sumatra, many
areas produce fine washed coffee
as well. Java, Bali, Flores, and
Sulawesi all produce washed
coffee alongside wet hulled coffee.
Recently, dry processed coffee
has found its way to market from
Northern Sumatra, Bali, Timor,
and even Flores. Natural coffees
from Northern Sumatra have all
the intense fruit you would expect,
with a more sparkling and tropical
ON FRIDAY AT 12:30PM IN
THE C101 AUDITORIUM,
JOIN US FOR A
SPECIAL SCREENING
OF THE DOCUMENTARY
AROMA OF HEAVEN.
SCAA PORTRAIT
COUNTRY INDONESIA IS
PROVIDING SNACKS AND
THERE WILL BE A Q&A
WITH THE DIRECTOR
AFTERWARDS.
THE DAILY EDITION | FRIDAY, APRIL 15, 2016
SCAA Introduces Scientific Poster Session at Expo
EMMA SAGE
What can you expect
at the first SCAA Scientific Poster
Session?
•
Make new connections
•
Advance your coffee
science knowledge
•
Meet scientists
•
Learn about the most
recent, compelling
research going on around
the world on coffee
This year, why not take a
few minutes to learn about
something new? The first ever
SCAA Scientific poster session
will be held on Friday from 12-2
pm in the Lectures area (Building
B, Level 4), and the posters will
remain up for viewing until Sunday
afternoon. Please join us for some
coffee and good conversation!
Poster sessions are a typical
component of scientific
conferences, and are a good
medium to quickly present
research in a forum that stimulates
discussion. These posters present
the data and findings uncovered
in research, but the poster also
present an argument for the
validity and importance of the
research. This is your opportunity,
as an attendee, to meet and
interact with scientists working
around the world on coffee. Let
them know what is important
to you! You will have a 1-on-1
audience with them as they explain
their work and how it relates to the
industry.
Check out this new session to
browse the posters, join us for
the poster session on Friday, and
to meet & greet scientists, ask
questions, and discuss compelling
research studies. Attendees will
have a unique opportunity to
talk coffee with scientists, learn
about current research, and make
connections with scholars from
around the globe. You never know
what future study may result from
your causal conversation with a
scientist at the SCAA Expo!
Poster topics will include
packaging, espresso preparation,
coffee chemistry, coffee quality
markers and sensory methods,
coffee flavor, grinding, and
roasting technology, among
others. Science from at least ten
countries will be represented in
this session.
AV N
AI OW
LA
BL
E!
ADV_Fiera_SCAA_215,9x279,4mm.indd 1
31/03/16 16:56
GUESS WHO’S BACK IN TOWN?
...AND NOW HE’S SINGLE!
SINGLE SERVE COFFEE PODS
‡
‡
For more information please visit
PURPOD100.com or CLUBCOFFEE.ca
**Trademark registered by the Colombian Coffee Growers Federation- FoNC.
‡BPI® and PURPOD100™ are trademarks of their respective owners, used under license.
THE DAILY EDITION | FRIDAY, APRIL 15, 2016
13
SCAA Explores the Development of New Guilds
COFFEE TECHNICIANS GUILD AND
COFFEE PRODUCERS GUILD MANSI CHOKSHI
The Specialty Coffee Association
of America is a mutual benefit
trade association with many
constituents in the coffee industry.
To serve those constituents,
we offer both organization and
individual memberships. While the
organization members are split
by business type, the individuals
are more commonly known as our
professional guilds: Roasters Guild
(RG) and Barista Guild of America
(BGA).
The Oxford English Dictionary
defines a guild as “A confraternity, brotherhood, or association
formed for the mutual aid and
protection of its members, or for
..some common purpose.” Both
the RG and BGA were formed
by passionate leaders who rose
to the challenge and took on the
adventure of starting a new guild.
Since these guilds were created
in 2000 (RG) and 2003 (BGA), we
have not added another individual
member category—until summer
of 2015, when a few individuals
joined together to commit to
forming what we are now calling
the Coffee Technicians Guild and
Coffee Producers Guild.
Over the last six months, these
volunteers have recruited other
leaders within the industry and
met via conference calls, in-person
meetings, and other forums like
What’s App, to discuss and finalize
foundational elements such as
vision, mission, and the process
of collecting vital information
from prospective members and
customers.
There is no handbook on how
to form a guild, and no two groups
are exactly the same; but there are
definitely guidelines that SCAA
staff has been greatly helpful in
providing to these leadership
groups. We’ve been helping every
step of the way, because this is exactly why we exist—to support our
members in engaging with each
other and the larger community.
These meetings in Atlanta will
be important for various reasons,
and they will mean different things
to different people. We need your
support. We need you to volunteer. We need information. We
would love to hear your ideas and
suggestions. Join the mailing lists
on the respective websites and
please take the surveys if applicable. Attend the meeting and offer
feedback. This is your opportunity
to be involved and help shape the
new membership guilds. Be a part
of expanding our specialty coffee
community.
EXHIBITOR, SPONSOR &
INDUSTRY NEWS
Campaign
for Thriving
Communities:
Support the First
Organic Farmers Market
in Jinotega, Nicaragua
We’re kicking off a campaign
to bring healthier food to the
coffee-growing community of
Jinotega, Nicaragua.
Learn what these new guilds
are all about and join us for the
following meetings during the
SCAA Expo:
Coffee Technicians Guild | Meeting on Sunday, April 17 from 1:00
pm-2:00 pm in room C206 at the
Georgia World Congress Center.
Meet members of the working
group in the SCAA Member
Lounge from Friday-Sunday from
11:00 am-3:00 pm at Booth 1209.
Coffee Producers Guild | Meeting on Friday, April 15 at 3pm in
room B403 at the Georgia World
Congress Center.
The SOPPEXCCA
cooperative is creating the
area’s first-ever organic
farmers market in
Jinotega—home to about
50,000 people.
Building on SOPPEXCCA’s
strong reputation for quality,
coop members will grow and
sell organic produce to area
residents.
This exciting new venture
* helps farmers diversify and
increase income
* brings fresh, healthy,
organic produce to thousands
* strengthens Jinotega’s local
food system, and
* boosts the local economy
All donations up
to $5,000 will be
matched by
Philz Coffee!
Sponsored Advertising Content
14
THE DAILY EDITION | FRIDAY, APRIL 15, 2016
JOIN US FOR UNEXPECTED
DISCOVERIES AT THE NESPRESSO BOOTH (507)
FROM 12 PM - 2 PM, DURING THE SCAA EXPO
FRIDAY
Discover Robusta in
the sensory lexicon
SATURDAY
Experience how
shape impacts flavor
SUNDAY
Enjoy unexpected
pairings
We will also run daily workshops on the AAA Sustainable QualityTM Program:
"Robusta" and "Why Aluminium". Speak to our staff at the booth to register.