Full Meeting Schedule

Ballroom C, Level 3
George R. Brown Convention Center
1001 Avenida de las Americas
Houston, Texas
77010

Simultaneous Translation Available (English/Spanish)

In this session, we’ll introduce who’s here, how we’ll spend our time together, and what we hope to achieve by the end of Thursday.

Simultaneous Translation Available (English/Spanish)

Coffees from the processing revolution are enjoying increasing popularity in a variety of markets. What is the potential for added value when it comes to these coffees? How much is being sold, where, and at what kind of premium? Is there—and are we already seeing—a sense of oversaturation in some markets?

Dr. Mario Fernández-Alduenda
TECHNICAL OFFICER, SCA

From a coffee producing family in Mexico, Mario R. Fernández-Alduenda has tried to understand coffee for almost 30 years, under the light of food science. He has played many roles along the chain, from processor to coffee shop owner, but has mostly focused on the study of coffee flavor, how it is perceived and appreciated, and how it is formed. He is the Technical Officer of the SCA, which he joined in 2020.

*If you have dietary concerns (food or ingredient allergies and/or religious requirements) that you did not disclose during registration, please alert a member of SCA staff onsite at the event so that we may advise if there are any samples you should not taste.

Participants will taste a selection of coffees that have been specially produced for this event and respond to a survey in order to understand their sensory preferences. No information about the coffees will be provided until after the tasting is complete and all participants have submitted their surveys.

Simultaneous Translation Available (English/Spanish)

Agronomist and processing instructor Hernando Tapasco will reveal the processing methods he used to prepare each sample.

Hernando Tapasco
Trainer

He is Agronomist engineer, with a experience 20 years as a coffee cupper and 15 years as coffee processor. Currently, he trains to the producers’ families about the new processing technics with the purpose to expand the commercial portfolio of cup profiles, nowadays, he is researching other fermentation technics to modulate the coffee flavor.

Simultaneous Translation Available (English/Spanish)

In this session, Cenicafé’s Dr. Valentina Osorio-Pérez will share the results of the chemical analysis she performed on Hernando’s coffee samples in order to illustrate the impacts of different processing techniques.

Dr. Valentina Osorio Pérez
SCIENTIFIC RESEARCHER, CENICAFÉ

Food Engineer and PhD in Engineering. Currently associated with the National Coffee Research Center - Cenicafé. Scientific researcher and lead of the quality discipline developing projects in water activity, roasting curves, fruit maturity degrees, and prolonged fermentations. Q-Grader. Q-Processing. Q-Expert by the Coffee Quality Institute.

Create Your Own Energy Mix (V)
Selection of dried fruit, nuts, and chocolate

Simultaneous Translation Available (English/Spanish)

In this recorded session, Daveris Rivas will review the different legal standards and definitions related to green coffee identity.

Darveris Rivas
COFFEE QUALITY CONSULTANT, CAFEYCIENCIA

Darveris Rivas is a coffee expert from Venezuela with a distinguished career in the coffee industry. He studied Chemistry and is certified as a Q Arabica Grader and specialist in coffee processing by the Coffee Quality Institute. As an instructor, he has taught at universities.

• Licenciado en Química

• Clasificador de Arábica Q

• Generalista de procesamiento Q

• Profesional de procesamiento Q

• Experto en procesamiento Q

• Q Lecture

• Certificado SCA

• CEO Café y Ciencia, C.A.

• CEO Mucucay Coffee Farm

• Director del concurso nacional de café tostado TOSTADO DE ALTURA en Venezuela

• Profesor diplomado de café en la Universidad de Los Andes

• Profesor diplomado de Café, Universidad Central de Venezuela

• Profesor diplomado de Ron y Destilados CIAP-UCAP

• Miembro fundador Clúster de Café de Mérida, VE

• Especialista en Gerencia de Producción

• Técnico en Higiene y Seguridad Laboral

• Investigador en el Laboratorio de Investigación en Análisis Químico Industrial y Agropecuario de la Universidad de Los Andes.

Simultaneous Translation Available (English/Spanish)

Coffee holds a place of cultural and economic significance, which makes this situation even more complex. This session will explore the ethics of disclosure, offer a chance to better understand the arguments for and against “purity,” and the potential effects changes to terminology could have on the people involved.

Armed with new knowledge from the level setting presentation and the tasting activity, participants will be asked to complete a final activity. In this survey, they will be asked to categorize a series of processing method descriptions somewhere on a map of “green coffee,” “infused green coffee,” and “flavored green coffee.”

True Anomaly Brewing
2012 Dallas St
Houston, TX
77003

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After the close of Day 1, participants will walk (10 minutes) to our offsite dinner at True Anomaly Brewing, a local award-winning brewery who specialize in different styles of beer. Connect with other participants over a casual meal in the Brew Garden.

For more information on how “beer styles” are related to the Processing Revolution, please see this Re:co 2022 presentation, “Paradigm Shift: The Post-Harvest Processing Revolution,” from Joel Schuler.

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MENU

Appetizers
Mini-meatballs
Chicken Parmigiana Sliders
Parmesan & Basil Arancini (v)
Cherry Tomato & Mozzarella Skewers (v)

Mains
Self-serve Street Taco Bar with Pork Al Pastor and Chicken
Hand tossed Margarita (v) and Pepperoni Pizzas

Dessert & Drinks
Assorted House-Made Cookies
Beer, Wine, Seltzers - See the True Anomaly Beer Menu here