getting to know each other

Although we expect that each of you will come holding vastly different perspectives on this topic, youā€™re united in one thing: your interest in learning more about this subject with each other.

Coffee holds a place of cultural and economic significance and it's important to us that everyone feels comfortable sharing their perspectives. This will help the group to develop well-rounded understanding of the current situation before exploring basic green coffee identity terminology.

To help you get to know each other before you arrive, weā€™ve put together this digital introduction based on your registration responses. We will continue to update this when possible with any late registrations.

  • Federal University of ParanĆ”

    I have a PhD in Bioprocess Engineering and Biotechnology and, since 2019, I have been dedicated to the post-harvest processing of coffee, an area in which I started during my master's degree and continued throughout my doctorate, which ended in 2023. I am currently a postdoctoral researcher and, throughout my career, I have focused on understanding the role of the microbiome in coffee fermentations. Together with my research group, I investigate how microorganisms present in the environment influence fermentation dynamics and how these microbial communities can impact beverage quality. In addition, we work on the selection and characterization of new starter cultures to carry out controlled fermentations, always with a focus on consistency and reproducibility. I have published several scientific articles and book chapters in the field of food biotechnology, and I am passionate about connecting scientific knowledge to practical applications in the coffee sector.

  • FederaciĆ³n Nacional de Cafeteros de Colombia - CenicafĆ©

    Passionate about coffee research, with a focus on technical advancements for farmers. For the past eight years, he has served as the Director of CENICAFE, the scientific and technological Research Center of the National Federation of Coffee Growers of Colombia. He holds a degree in Microbiology and a Ph.D. in Plant Pathology from Cornell University.

  • CafĆ© Primitivo

    I am a fifth-generation Colombian coffee producer, processor, and exporter, as well as an Arabica Q Grader and the President of IWCA Colombia. I firmly believe in the importance of working together to establish a common language without hindering the innovation and efforts of producers and processors worldwide to obtain sustainability.

  • Executive Director, IWCA

    Support SCA initiatives to increase opportunities to improve the coffee community, from coffee workers to final coffee consumers. All are equally important to our IWCA Community.

  • I hope to contribute to this conversation from an anti top-down perspective, encouraging a more equitable specialty coffee industry that provides producers with viable, sustainable options to remain in coffee. Itā€™s critical that coffee becomes a profitable business for them, and not just for other actors in the value chain.

    As a communication expert, I deeply understand the power of language and definition in shaping perceptions and influencing actions. I believe it is essential that what we say and communicate aligns with the realities of coffee producers and other coffee professionals from producing regions, and benefits them. Too often, the language and structures of the specialty coffee industry perpetuate the colonial models on which it was built, prioritizing the interests of buyers while marginalizing producers.

    My aim is to bring the perspective of coffee professionals from the Global South into the conversation, ensuring that our regionsā€™ challenges and contributions are considered to define green coffee identity.

  • Royal Coffee

    Green coffee importer specializing in microlots, direct trade, and niche/experimental coffee marketing. 12 years of coffee buying experience and value chain experience in more than 20 coffee producing countries. Licensed Q grader since 2014.

  • Ingeniera QuĆ­mica Industrial, Q Processing Expert, educadora del programa post cosecha de CQI. Con mĆ”s de 11 aƱos de experiencia en la industria de los alimentos, de los cuales 10 aƱos han sido en la industria del cafĆ©, trabajando como investigadora en temas de procesamiento post cosecha, manejo y aprovechamiento de subproductos del cafĆ©, al igual que la aplicaciĆ³n de prĆ”cticas amigables con el ambiente. Actualmente consultora independiente, maestra tostadora y propietaria de un laboratorio de tostado y control de calidad de cafĆ©, el cual complementa servicios y consultorĆ­as en temas de aseguramiento de calidad y sostenibilidad en la cadena de valor del cafĆ©. Miembro activo de la mesa de gĆ©nero del cafĆ© de Honduras, para la aplicabilidad de polĆ­ticas de equidad de gĆ©nero en el sector cafetalero hondureƱo. Asistente instructora del programa Q Processing Expert del Coffee Quality Institute.

  • Kopi Kedaya / Goodel Indonesia

    Drew Burnett is the founder and CEO of Kopi Kedaya, an Indonesian coffee exporting company that builds long-term relationships to link specialty coffee producers with roaster. He's developed partnerships with producers in Sumatra, Java, Bali, and Flores to help them scale up their activities, improve coffee quality and consistency, and to navigate the complexities of international markets. He also works as a consultant to international development NGOs including TechnoServe, Winrock, and the Coffee Quality Institute, where he focuses on analyzing coffee market systems to identify opportunities for projects to improve outcomes for farmers and processors while increasing the supply of high-quality coffee.

  • AcadĆ©mie du CafĆ© - Switzerland

    Food scientist and food regulatory affairs background. Strong expertise in flavour analysis especially in coffee flavours.

    AST since 2014, Q Processing assistant and consultant for many companies in Europe and outside Europe.

  • Bean Voyage

    I am a passionate coffee producer dedicated to cultivating, processing, and selling coffee. My journey in coffee began as a professional in a green coffee trading platform based in South Korea, where I worked for four years, gaining invaluable insights into global coffee trade dynamics. I am an Arabica Q Grader, certified to assess and ensure exceptional coffee quality. Currently, I serve as the Supply Chain Manager for Bean Voyage, a women-powered coffee collective initiative that supports smallholder women coffee producers by providing training, market access, and tools to thrive sustainably in the coffee value chain in Latin America. Through my work, I strive to bridge the gap between producers and consumers, championing transparency, quality, and empowerment in the coffee industry.

  • Terra Coffeas MĆ©xico

    Frida es CEO de Terra Coffeas MĆ©xico, empresa dedicada a la exploraciĆ³n de regiones cafetaleras en MĆ©xico con alto potencial en lo referente a la calidad, asĆ­ mismo parte sustantiva de su labor esta centrada en el desarrollo de metodologĆ­as de capacitaciĆ³n [CQ] para productores en origen que se caracterizan por ser parte de grupos Ć©tnicos y/o con raĆ­ces indĆ­genas. En los Ćŗltimos 7 aƱos se ha enfocado en el diseƱo de la calidad para empresas exportadoras, estructurando ofertas de volumen y consolidando micro lotes con tazas 85 + SCA. AsĆ­ mismo ha establecido puentes comerciales entre las comunidades cafetaleras y mercados nacionales e internacionales especĆ­ficos, generando nuevas oportunidades en los mercados emergentes del cafĆ© de especialidad. Con mĆ”s de once aƱos de experiencia en la industria del cafĆ© Frida se dedica al desarrollo de negocios sostenibles alrededor del grano de cafĆ© diferenciado, cuenta con certificaciĆ³n Q Grader por el Coffee Quality Institute, asĆ­ mismo es tostadora en jefe de la marca Melosos Tostadores, en los Ćŗltimos aƱos se ha desempeƱado como Juez de las Competencias Nacionales de Baristas en MĆ©xico con la idea de lograr una mayor experiencia dentro de este rubro que le permita en un futuro ser parte de paneles de orden internacional en distintas

    categorĆ­as de competencia relacionadas al mundo del cafĆ©. Actualmente Frida continua avanzando en la especializaciĆ³n del cafĆ© diferenciado por calidad, origen y variedad, tambiĆ©n ha centrado su interĆ©s en Ć”rea de investigaciĆ³n asociadas a la microbiologĆ­a aplicada a cafĆ© ArĆ”bica y Robusta, buscando la consistencia en los sabores caracterizando los perfiles de sabor por origen. Frida considera que parte de sus experiencias pueden ser enriquecedoras de la discusiĆ³n actual haciendo frente a los nuevos retos de la industria, de esta manera poder establecer nuevas rutas y derroteros crĆ­ticos hacĆ­a la transformaciĆ³n de la escena , sobre todo sustentada en un criterio realista y de primera mano como parte sustantiva en las actividades de un paĆ­s productor como es MĆ©xico y su influencia en el polo occidental y norteamericano.

  • Cup of Excellence

    Having been part of the Cup of Excellence (COE) team for 7 years now, it is compelling to share and discuss from different point of views of the definition of green coffee. Innovation is an essential part for most of industries, companies, and organizations around the world. But how controlled should innovation be? Our experience at has shown us there is a range of farmers seeking continuous improvement. But the line is still blurred over what is accepted and what not. We expect to assist and be part of an eventual consensus or terminology and make decisions always thinking in the greater good of farmers around the world while focusing on quality and ethics.

  • Cafecol.mx

    Llevamos trabajando 22 aƱos en la comprensiĆ³n de los socio-ecosistemas productivos de cafĆ©, como cultivos agroforestales diversificados, con un enfoque de sustentabilidad y conservaciĆ³n de los ecosistemas forestales de montaƱa. Por otra parte, bajo el enfoque de cafĆ©s especiales y agroecologĆ­a como motores de un sistema econĆ³mico viable para los productores. Todo esto bajo el modelo de InvestigaciĆ³n, Desarrollo TecnolĆ³gico e innovaciĆ³n.

  • African Fine Coffees Association

    Currently representing for an association of coffee related professionals across Africa. Historically been involved in most of the coffee value chain with extensive experience in coffee production and coffee exports mainly from East Africa.

  • Federal University of ParanĆ”, Brazil

    I am a professor at the Federal University of ParanĆ” and a researcher affiliated with the Brazilian Ministry of Science and Technology. For over 15 years, I have been developing technologies related to coffee fermentation processes.

    My work focuses on the selection of starter cultures and the modulation of flavor in fermented coffees. I have published extensively in this field, and my contributions have been recognized internationally. I am listed among the Top World's Researchers in the Updated Science-Wide Author Databases of Standardized Citation Indicators by Elsevier.

  • Specialty Coffee Association of Japan

  • Parque TecnolĆ³gico de InnovaciĆ³n del CafĆ© TECNiCAFƉ

    Soy ingeniero agrĆ³nomo, especialista en educaciĆ³n, magister en gestiĆ³n de organizaciones y proyectos, instructor de procesamiento del CQI, docente universitario y soy el Director Ejecutivo de TECNiCAFƉ.

  • CAFEOLOGIA

    I have a multidisciplinary approach to coffee with strong emphasis in philosophy and complex systems.

  • Little City Coffee Roasters

    I am an owner of two coffee companies in Austin, Texas: Casa Brasil Coffees and Little City Coffee Roasters. I have a master's degree in Agricultural Engineering from UFLA university in Brazil with a specialization in post-harvest processing. I have worked as a consultant and educator for over 10 years.

  • Nukolo

    Third generation coffee farmer, using and promoting the use of coffee specific yeasts in fermentation processes.

  • FNC (FederaciĆ³n de Cafeteros de Colombia)

    I bring a strong interest in understanding emerging trends in coffee production and their impact on the final consumer. Exploring new flavors can provide unique experiences that attract more people to specialty coffee. Additionally, I value the importance of transparency across the entire value chain, ensuring that every stepā€”from production to consumptionā€”supports quality, sustainability, and fair practices

  • Specialty Coffee Association of Japan

    Experiences as green buyer of a roasting company.

  • Promising Crops

    Llevo 17 aƱos trabajando en la industria del cafĆ©, sin embargo siento que me falta mucho por aprender, que hay mucho mĆ”s por descubrir dentro de esta industria en donde por medio de un producto como el cafĆ©, nos da la oportunidad de conocer, compartir y aprender de personas increĆ­bles, lo que hace esta industria especial no son los cafĆ©s - claro que son espectaculares- pero al final esos cafĆ©s que probamos son el reflejo del trabajo, dedicaciĆ³n y pasiĆ³n de las personas detrĆ”s, eso incluye a todos, productores, comercializadores, tostadores, baristas, y muchos mĆ”s.

  • Fazenda California

    Coffee Farmer

  • Fidelia Consulting | Yagual Coffee

    English
    With over fifteen years of experience in the specialty coffee industryā€”across Latin America and the United Statesā€”my perspective is grounded in scientific knowledge, sensory expertise, and cultural insight.
    My contribution to the conversation on green coffee identity is shaped by a path rooted in sustainability, quality systems, origin education, and narrative research.
    My recent publication, "Invisible Grounds, Stories Brewed on Hidden Paths" offers a critical exploration of the people, practices, and meanings that rarely fit within the traditional conceptual frameworks of the coffee sector.
    Through a multidisciplinary lens, my perspective brings depth and structure to the dialogue, with a focus on clarity, ethics, and the complex relationship between language, process, and perception.

    āø»

    EspaƱol
    Con mĆ”s de quince aƱos de trayectoria en la industria del cafĆ© de especialidad ā€”entre AmĆ©rica Latina y los Estados Unidos, he consolidado una perspectiva fundamentada en el conocimiento cientĆ­fico, la experiencia sensorial y la comprensiĆ³n cultural.
    Mi contribuciĆ³n a la conversaciĆ³n sobre la identidad del cafĆ© verde se apoya en un recorrido comprometido con la sostenibilidad, los sistemas de calidad, la educaciĆ³n en origen y la investigaciĆ³n narrativa.
    Mi publicaciĆ³n mĆ”s reciente, "Invisible Grounds, Stories Brewed on Hidden Paths", propone una exploraciĆ³n crĆ­tica de las personas, prĆ”cticas y significados que rara vez encajan en las estructuras conceptuales tradicionales del sector cafetalero.
    Desde un enfoque multidisciplinario, mi perspectiva aporta profundidad y estructura al diĆ”logo, con Ć©nfasis en la claridad, la Ć©tica y la relaciĆ³n compleja entre lenguaje, proceso y percepciĆ³n.

  • Primavera Coffee

    Born and raised in Guatemala, Nadine spent much of her childhood on her familyā€™s coffee farm. After studying & working in finance in the USA and UK, she returned to coffee in 2012 by founding Primavera Coffee with the mission of connecting the best coffees from Guatemala to Roasters around the world in a more sustainable, fair and equitable way. She also manages founded and manages La Central de Cafe, the exporting company based in Guatemala - in order to be vertically integrated. Primavera Coffee now imports coffees from various origins.

    Nadine serves as 2nd VP of the Board of the Specialty Coffee Association.
    She is a certified Q Grader and Q Processor.

  • Instituto HondureƱo del CafĆ© (IHCAFE)

    Estoy emocionado de ser parte de un grupo de apasionados del cafƩ para discutir diferentes temas para mejorar la industria

  • Mountain Harvest, Uganda

    Nico Herr is the Chief Operating Officer of Mountain Harvest Uganda, an exporter, producer, and farmer services provider with a mission to challenge the status quo of Ugandan coffee production toward a more equitable and sustainable future for smallholder farmers. She leads efforts to redefine Ugandaā€™s coffee narrative, collaborating with stakeholders in specialty trade and global organizations to establish quality standards and address the complex challenges smallholder farmers face.

    With over 20 years of leadership experience across the supply chain, both consumer and producer-facing, Nico mentors a team excelling in regenerative agriculture practices, quality analysis, wet and dry processing, technology integration, and education while fostering resilience among farmers and empowering young professionals to sustain the industry. Through partnerships with global roasters, she amplifies Ugandan voices and redefines the coffee value chain for inclusivity and sustainability.

    The businesses that Nico has mentored are rooted in the fact that what is traditional is traditional due to entrenched Indigenous knowledge we are often displaced from - that when traditional practices meet data, and businesses pair quality focused protocols with human centered systems ā€“ we collectively flourish. Nico argues, that if the definition of "green coffee identity" is rooted with those who are cultural tied to "green coffee identity," our industry and businesses will flourish.

  • Fazenda Recanto

    As a fifth-generation coffee grower at Fazenda Recanto, an award-winning coffee farm in the Sul de Minas region of Brazil, I have been deeply involved in coffee production from a young age. My extensive experience in quality control, roasting, and international business, combined with my passion for sustainable coffee farming, at Fazenda Recanto, I have successfully developed a roasted coffee line, constructed a roasting facility and quality control lab, and trained roasting assistants. My role as Quality Control Manager involves overseeing the quality control and inventory management of 6,000 bags of coffee, implementing selective harvest initiatives, and expanding our portfolio to include various processing methods. Additionally, I have provided post-harvest quality analysis services as a consultant, developed the specialty coffee department in the Machado cooperative, and trained staff in coffee cupping and quality control.

  • Specialty Coffee Association of Panama

    Coffee Grower

  • Vela Ethan S.A.C

    As a CQI Processing Method Instructor and founder of Vela Ethan, I bring deep origin-level experience in Peruā€™s coffee and cacao sectors. My work focuses on empowering producers through quality-driven processing, sustainability, and transparent trade. I believe in building strong, meaningful partnerships across the supply chain to create long-term value for both farmers and buyers. I look forward to learning from others and sharing insights on innovation and impact at origin.

  • Silvio Leite Cafe

    International Coffee Cupper, producer, consultant, Cup of Excellence founder, and Head Judge.

  • Bean Voyage

    As the Co-Founder and CEO of Bean Voyage, I am deeply committed to advancing gender equity through market-driven solutions within the coffee industry.

    I hold a dual Master's degree in Public Policy with focus on gender and development from Peking University in China and the London School of Economics in the UK. I also earned a Bachelor's degree in Economics from Earlham College.

    Over the course of my career, Iā€™ve contributed to industry-leading publications such as The Barista Magazine and Perfect Daily Grind. Iā€™ve had the privilege of serving as a judge for Barista League and as an Authorized SCA Trainer specializing in Sustainability in Coffee. I am honored to be a 2018 Re:Co Fellow and a 2019-2021 SCA Lead Fellow.

  • International Coffee Organization

    I am joining to bring the perspectives from the ICO and its Member States.

  • Raices Agricolas Kuanu Consulting

    I bring a perspective grounded in the economic and social dimensions of coffee production, with a strong focus on creating value for producers. My background in development economics and sustainable business has allowed me to work closely with coffee farmers, cooperatives, and industry stakeholders to navigate challenges in supply chains, pricing, and market access.

    Iā€™m particularly interested in how definitions and classifications in green coffee impact equity and transparency across the value chain. My work has involved advocating for more inclusive and representative decision-making processes, ensuring that diverse producer voices are considered in shaping industry standards. I look forward to contributing to this dialogue and helping to facilitate discussions that move us toward greater alignment and clarity.

  • Varietales Finos sas

    I am a leading professional researcher with more than 18 years of experience in specialty coffee production.

    My focus is on applying advanced knowledge in physics and chemistry to optimize each stage of the process, from cultivation to the cup.

  • Coffee Quality Institute - CQI

    I bring to this meeting a combination of technical expertise and hands-on knowledge in coffee production and quality, backed by more than 12 years of experience across the coffee supply chain. As the daughter of smallholder coffee producers in Cauca, Colombia, and as a coffee producer myself, I have a deep understanding of the challenges and opportunities that farmers face. In my role at CQI, I lead the Post-Harvest Processing Program, working with producers in different countries to enhance coffee quality through improved processing practices. Additionally, as a Q Grader and Q Processing Expert for Arabica and Robusta, my perspective is deeply rooted in education and training to strengthen quality and sustainability in the coffee industry.