Schedule of Events

Tuesday, April 17, 2018
5-8pm  Badge Pick-up & Welcome Reception (Westin Hotel)
6-7:30pm  Fellows Presentations

Wednesday, April 18, 2018
7–11am  Registration Open (Westin Hotel, 4th Floor)
7–8:30am  Breakfast and Coffee Service
9-10:40am The State and Future of the Coffee Economy
10:40-11:15am Coffee Break
11:15am-12:45pm Sustainability : Changing Everything Except the Goal
12:45-1:45pm Lunch
1:45-3:15pm Changing Tides: Building Diverse and Inclusive Coffee Communities
3:15-3:45pm Coffee Break
3:45-5:15pm Harnessing the Power of Science
5:15–7:30pm  Re:ception

Thursday, April  19, 2018
7–8:30am   Breakfast and Coffee Service
8:45-8:50am Intro to Re:co Day II
8:50-9:20am Sustainability Awards
9:20-10:50am The Evolution of Innovation: How New Ideas Will Shape Specialty Coffee's Future
10:50-11:20am Coffee Break
11:20am-1:00pm The State and Future of the Business of Coffee
1:00-2:00pm Lunch
2:00-4:00pm "Setting the Agenda" Workshop Sessions
4:00-4:15pm Coffee and Libations
4:15-4:45pm "Setting the Agenda" Roundtable
4:45-5:00pm Closing Remarks

Swiss Water® Process Sensory Experience

What's the Buzz: Coffee and Pollinator Diversity
Dr. Rémy Vandame is here from ECOSUR in Mexico to teach us about pollinator diversity and its importance in coffee agriculture. Taste coffee flower honeys from various cooperatives and regions as you learn about the many synergies between beekeeping and coffee production.

Beans and Has Beans: Flavor Quality Loss
Aging causes flavor quality decline in many products, including roasted coffee. This segment will showcase fresh vs. aged coffee, flavor standards, and other food products to demonstrate the importance of freshness.

Adaptation: The Nose Knows (Then Promptly Forgets) 
Once an odor receptor becomes saturated with a particular aroma molecule, it stops sending the signal to your brain for perception. Using wine and food, explore how this phenomenon can mute prominent flavor notes and bring out hidden nuances and complexity.

What's Brewing at Davis: Sensory Methods and Extraction Parameters
Experience a taste of an academic sensory panel as you evaluate coffees brewed using various dwell times on the Curtis batch brewer. Learn about the latest work being done at UC Davis to update the current understanding of brewing parameters.

Special Tea: Climate Change and Crop Quality
Led by Dr. Selena Ahmed, this activity will explore the effect of climate change on specialty crop quality, with a focus on tea and maple syrup. Specific grades and seasons of these products are becoming more prevalent with a changing global climate. Learn how this affects specialty crops and taste samples of tea and maple syrup.

Sensory Solutions: FlavorActiV References and the Sensory Lexicon 2.0
World Coffee Research has released the Sensory Lexicon 2.0, including 24 validated FlavorActiV references. We will taste several of these references and learn how they can contribute to a global common language of coffee flavor.

Fresh Perspective: Innovative Agriculture
Test your sensory acuity while savoring delicious produce from Good Land Organics. Available to sample will be coffee cherry fresh from the branch.