coffee education: coffee through my lens extract coffee ......village", which is home to roasters,...

Issue 2

Coffee Education: Extract Coffee Roasters and Boston Tea Party Promoting the Growth of a Coffee Culture in Ukraine SCA Introduces Roaster/Retailer Financial Benchmarking Study

WEDNESDAY, JUNE 14, 2017

A PUBLICATION OF THE SPECIALTY COFFEE ASSOCIATION

Coffee Through My Lens Building a Coffee School in Kenya What Chapters Mean to the Coffee Community

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2 THE DAILY EDITION | WEDNESDAY, 14TH JUNE, 2017

STAFFLILY KUBOTAExecutive Editor

FEKETE RÉKA made by zwoelf Design

KEITH AMOS Advertising Sales

DANNY PINNELLDigital Edition

ADVERTISERSList & Beisler

International Coffee Week

TABL

E OF C

ONTE

NTS 4 Official Host

Sponsor: BWT

5 Coffee Education: Extract Coffee Roasters

and Boston Tea Party

DAN LACEY

6 Promoting the Growth of a Coffee Culture in Ukraine

ANDRII CHOOCKOVSKY & EUGENE KIM

8 SCA Introduces Roaster/Retailer Financial

Benchmarking Study

HEATHER WARD

9 Coffee Through My Lens JORDAN SANCHEZ

10 Building a Coffee School in Kenya

REGINE GUION-FIRMIN

11 What Chapters Mean to the Coffee Community

JACKIE MALONE

WEDNESDAY, 14TH JUNE, 2017

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SCHEDULE OF EVENTSWEDNESDAY 14TH JUNE

9.00 - 17.00 Brew Bar & Espresso Bar hours Hall F North9.00 - 17.00 Espresso Bar Service Hall F North9.30 - 12.00 World Latte Art Championship Round One Hall F North9.00 - 17.00 World Cup Tasters Championship Coffee Tasting Hall G South East9.30 - 17.00 World Brewers Cup Round One Hall G South East10.00 - 17.00 World of Coffee Exhibition Opening Hours Hungexpo, Halls F, G & 210.00 - 17.00 Bar in Serve The Audience bar @Curtis Booth Stand A15, Hall G, Hungexpo10.00 - 17.00 WOC Lecture Series First Floor, Hungexpo Halls F/G

10.00 - 12.00 World Cup Tasters Championship Quarter Finals Hall G South East10.00 - 11.00 Fairtrade International Open Cupping Session Cupping Room 1, Hall F, Hungexpo10.00 - 13.00 Ethiopian Women in Coffee Association Cupping Cupping Room 2, Hungexpo, Hall 2511.30 - 12.30 Collaborative Coffee Source Closed Cupping Cupping Room 1, Hall F, Hungexpo12.00 - 16.30 World Coffee in Good Spirits Hall F North

Serve The Audience @ Espresso Bar12.00 - 17.00 World Coffee in Good Spirits Serve Hall F North

The Audience Spirit Bar12.30 - 16.30 World Coffee in Good Spirits Round One13.00 - 14.00 Café de Mexico Open Cupping Session WOC Cupping Room 1, Hall F, Hungexpo14.00 -16.00 Leadership Volunteer Meet and Greet Hungexpo, Hall 2514.30 - 15.30 Equatorial Traders OPEN Cupping Session Cupping Room 1, Hall F, Hungexpo15:00 - 17:00 Cezve/Ibrik Championship Round 1, Day 2 Hall G South East16.00 - 17.00 Cadefihulia OPEN Cupping Session Cupping Room 1, Hall F, Hungexpo18.30 - 20.30 IWCA Cocktail Reception (Registration Required) Intercontinental Hotel, Budapest

LEARN ABOUT THE COFFEE PRODUCERS GUILD

Join us for a Meet and Greet on Wednesday, 14th June from 14:00-15:00 at Hungexpo - Hall 25 Room 121 Open to all who are interested in learning more about Coffee Producers Guild activities and progress! LEARN ABOUT THE COFFEE TECHNICIANS GUILD

Join us for a Meet and Greet on Wednesday, 14th June from 15:30-16:30 at Hungexpo - Hall 25 Room 118 Open to all who are interested in learning more about Coffee Technicians Guild activities and progress!

INTERNATIONAL WOMEN IN COFFEE ACTIVITIES

Cupping of IWCA coffees will take place on Wednesday 14th all day and Thursday 15th in the morning in Hall 25 next to the exhibition hall – just follow the signs!

IWCA Cocktail Reception will be held on Wednesday 14th June at 18.30 at the Intercontinental Hotel. Tickets for this IWCA Cocktail will be sold at Euro 35,00 each.

IWCA European working group invites you to join a meeting on Wednesday 14th at 2pm in Hall 25 to get to know the volunteers who have shown interest so far in supporting the IWCA in Europe, and to develop ideas how to move forward.

ETHIOPIAN WOMEN IN COFFEE ACTIVITIES

Two cupping sessions will feature coffees from representatives of the Ethiopian Women in Coffee association (EWIC), including cup quality competition winners. Twenty coffee samples produced by EWIC members will be presented at 10:30–12:30 and 14:00–16:00 on Wednesday, 14th June in the Hall 25 cupping facility adjacent to the main exhibition hall.


Official Host Sponsor: BWT

Official Host Sponsor for World of Coffee 2017: BWT water+more Deutschland GmbH

→

WATER OPTIMISATION WITH VISION FOR WORLD-CLASS COFFEES

The technology provided by BWT wa-ter+more delivers the optimum require-ments for success with brewing speciality coffees, using clever filter systems and package solutions. BWT water+more boasts the world's biggest product port-folio of optimising water for hot and cold beverages. Founded in 2005, the water filter specialist is a member of the global Best Water Technology AG (BWT). Estab-lished in Austria in 1990, the BWT Group is Europe's leading player in the water treatment industry, with more than 3,300 employees in 70 subsidiaries and affiliates.

FILTER SOLUTIONS, DESIGNED WITH AN EYE TO THE BIGGER PICTURE

The coffee world is looking to Budapest: the vibrant metropolis is this year's home to Europe's hottest coffee event. BWT water+more is again contributing to the staging of this event as the host spon-sor. And that’s not all: on Stand C5, the company is exhibiting unbeatably good solutions for water optimisation, designed with attention to every detail and an eye to the bigger picture. They enable users to produce the ideal water for coffee, anywhere in the world. That's something known to baristas and coffee professionals

the world over, too. Many of them swear by these systems, which ensure effective machine protection and an outstanding sensory experience in equal measure.BWT water+more always takes a proac-tive approach, and once again this year it is ensuring the best coffee water and refreshing kicks of flavour throughout World of Coffee. Show exhibitors are welcome to draw off their ideal coffee water at the BWT water+more stand. A second filling station is located in "The Village", which is home to roasters, cof-fee farmers, coffee-shop operators, and manufacturers from all around the world. BWT water+more is making high-quality, food-safe 18-litre bottles available to all exhibitors for refilling. For endlessly good coffee pleasure.

And in the SCA Member Lounge, the water specialists are supplying visitors with minerally-balanced drinking water from the dispenser.

SHARE THE VISION, WIN, AND LIFT OFF

A hot-air balloon offers a breath-taking 360-degree view of the world. But what does this aerial vision have to do with good coffee? Quite a lot, actually! From the air, it is easy to recognise the variety in the countryside, with each different area underpinned by a geology that

determines the mineral composition of the local water. The diversity of the countryside reflects the differences in local water qualities. But, with modern water optimisation, it is possible to conjure cups of the best coffees with maximum repeatability, day after day and anywhere in the world.With BWT water+more, coffee-lovers can share in any amount of vision: both from the comprehensive know-how of the filter specialists, and similarly by entering the major competition that BWT water+more is running at World of Coffee 2017.

The prize is a magnificent balloon flight for 2 x 2 people, as part of International Hot-Air Balloon Week 2018 in Salzburg's Lungau region. The lucky winners will be our guests at the Vital- und Relaxhotel Alm.Gut in St. Margarethen from 12-15 January. The BWT hot-air balloon will be taking off in the company of many other colourful balloons and providing views of this magnificent Alpine winter panorama.

The prize includes a 3-night stay with half board and a balloon ride in the Lungau region. The winners will be responsi-ble for making their own return travel arrangements. But BWT water+more will be contributing a generous sum towards the costs of travel. To take part, visit BWT water+more at Stand C5 or online at www.bwt-wam.coffee.

We look forward to connecting with you at World of Coffee!

THE DAILY EDITION | WEDNESDAY, JUNE 14, 2017 5

Official Host Sponsor: BWT Coffee Education: Extract Coffee Roasters and Boston Tea Party BY DAN LACEYAt its best, coffee education can transform a business. It inspires and engages employees, and it enhances customer loyalty and experience. Developing, retaining, and attracting talent are vital activities for business growth and success. So why is formally recognized training so often treated as an afterthought or a ‘nice to have’? So often in hospitality I've seen budding baristas put in charge of coffee service with little to no knowledge or guidance. The resulting coffee is often terrible. Customers get disenfranchised, baristas become demotivated, and growers and roasters don’t get the respect that their carefully produced coffee deserves.

We must ask ourselves, is it really fair to ex-pect baristas to make great coffee without the knowledge, skills, and time to practice? Those of us who work in coffee understand that there’s both an art and a science to making great coffee, pouring beautiful milk and running a busy cafe. These are skills that take time to master. One business championing coffee education is Boston Tea Party, a group of twenty-strong cafes, which puts every barista through SCA Foundation Level training as standard procedure.

Having worked together since 2011, last year Extract Coffee Roasters and Boston Tea Party embarked on an ambitious project which has since seen over 100 baristas—an entire work-force—receive SCA Foundation Level qualifica-tions in just under nine months. What’s more, with the support of Extract Coffee Roasters, eight have since gone on to complete intermediate training, with another 12 scheduled in for the second half of the year.

“We have been able to raise our coffee game through committing to the SCA program. Our baristas are given training to emphasize the importance of consistency, how to achieve it in the heat of service and are shown a pathway into coffee as a career. By investing in our team, we retain quality at our core as people work their way through our organization.

"We are able to provide a better experience for our customers, and we believe that through a greater understanding of the role of a barista you can increase value for them too. Extract Coffee Roasters and Boston Tea Party share the ideals of quality and education being at the center of everything we do.”

Simon Buckingham, Group Drinks Trainer

Why does investing in formalized training work? Taking a new barista out of their busy cafe environment and into a dedicated learning space helps them build an appreciation for the product, and for the skills required to do it

justice. Furthermore, it’s an opportunity for baristas to truly understand the story behind the coffee they serve. When baristas come to Extract Coffee Roastery for training, they learn in a dedicated space in the heart of the roastery, and they watch the process unfold from start to finish. They hear the hum of the roasters, they smell the coffee roasting, and they watch beans being packed by hand.

It’s an immersive learning experience, founded on the principle that by experiencing first-hand the care and passion that goes into roasting our coffee, the barista will, in turn, put the same care into making it. Investing in the SCA’s education system results in a team of baristas that are pro-fessional, knowledgeable, and better equipped to serve your valuable customer base.

Dan Lacey joined Extract Coffee Roasters as Head of Training and Development in 2015 having previously taught at London School of Coffee. Dan is an Authorized SCA Trainer (AST).


Promoting the Growth of a Coffee Culture in UkraineBY ANDRII CHOOCKOVSKY AND EUGENE KIM

Although coffee is not new to Ukraine, there is a new generation of Ukrainians who want to change and evolve the old and outdated coffee traditions. The way things happen throughout the centuries is not always the best way. The new generation always wants to improve old traditions or adapt them to modern day needs. Coffee people today want to search for the new ways to realize their ambitions, and the new ways of developing a coffee culture as well. Everything we had was based on tradition. As a country, we didn’t have much experience or constant access to the world’s coffee knowl-edge. The only thing left to do was to imagine the coffee itself, and also the principles of coffee promotion.

We were lucky because the principles of under-standing coffee that we create—while being outside of the core of the community—were similar to the new coffee vision of the world. But, accidentally while we were working on cof-fee popularisation, a codex of coffee promotion was created. We want to share our experience with you, the coffee community. THE NEW CLASSICS

Try to imagine a recording of an old concert that was made seventy years ago. It has its own power and charm. But the same music, played by a modern orchestra now sounds amazing as well, but with more clarity.

While working with the classical coffee, you can’t reject the new equipment and modern technologies that are available to us. Modern technologies that are able to easily improve the perception and the clarity in a cup of coffee, the same way that modern sound systems improve the sound of a classical orchestra.

We don’t offer the new classics. We offer a new vision of things that are already familiar. HONESTY FOREMOST

When we talk about honesty (in the coffee context) we mostly mean the traceability, process, price, and things along these lines. In this article, we mean something different when referring to honesty. We mean the state of mind of the person who crafts the cup coffee.

UNITY

We all are different. That doesn’t mean we should be at odds or become rivals. Why do we need it all when our only aim is the growth of the coffee culture? We don’t spend time on the rivalry and we search for allies in our competition who know how to do things that we don’t know. And trust us, in most cases that’s how it works. We provoke the sharing and share ourselves, and we were very surprised to see the monolith that was created of people who are different but interested in coffee in the same way. We don’t waste our strength on feuds. But we have the strength to improve thanks to our unity. DO IT ONLY WHEN YOU’RE HAPPY

It really doesn’t matter what you do. Do you brew coffee? Or bake? Are you a journalist, or an aviator? It doesn’t matter if you have your own idea or share someone else’s idea. The only important thing is that you love the thing you do. The love of the thing you do gives everyone the strength to be honest, to seek the creation of something new, to search for people who share the same idea, to grow and to have fun, and to find something interesting about it every day.

We only create a tasty cup and give the guest only an honest cup. A cup that a barista is not confident in shouldn’t be given to a guest. Only in this way can we attract new people to becoming interested in coffee every day. EVERYONE IS A PROMOTER OF COFFEE

As every bean from the pod can create a new sprout, a person who is on fire with an idea can ignite a passion in others with this idea.

The coffee brewer who is deeply engaged in his work can get the guest interested in it too. Then the guest, impressed with a barista’s work, can attract other people to the cafe. The cafe owner, who understands the coffee, encour-ages the roastery to buy the green coffee that is interesting to them, and fits the roast profile that they are aiming for. The roastmaster, then, is able to ask for something more from an enthusiastic farmer. All of us are promoters. You only need to be interested in what you do. We are interested in coffee, and we know how to engage people. They know how to talk about us. But all of us talk about coffee.


This is the most important part of this article and it’s not only about coffee, but about life as well: Always be happy. We use this simple codex in Ukraine for our-selves. We created it for ourselves, and many of us are happy to live with it. We will be very happy to know that this Codex will be yours as well.

Andrii Choockovsky is the communications coordinator for SCA Ukraine Chapter and Eugene Kim is a chief volunteer for the Chapter.

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SCA Introduces Roaster/Retailer Financial Benchmarking Study BY HEATHER WARDThe market research focus at Specialty Coffee Association (SCA) is to examine the landscape of specialty coffee businesses and provide insight to our members and the coffee community. The idea is to deliver information that supports business decisions, leading to improved business performance.One way to deliver insights is through the Special-ty Coffee Roaster/Retailer Financial Benchmarking Study. This tool provides roasters and retailers a way of measuring their company performance against the objective industry standard, a process called benchmarking. The idea for this study transpired over 20 years ago, when coffee roasters in the U.S. community were requesting shared business information. They were seeking help with writing their business plans, setting sales targets, or just looking for industry norms. They wanted data and evidence of what the industry was doing to support their business decisions, rather than going off gut feelings or assumptions.

The first large study was deployed in 2015 that collected roasters’ financial, sales, and opera-tional data. The main objective was to provide

comparative benchmark information in which roasting companies can compare their financial performance relative to other companies. The study resulted in a report that provided industry benchmarks broken out into eight groupings: all roasters, profit leaders (based on highest return on assets), net sales, company type, pounds of coffee roaster per year, number of locations, community size served, primary facility location, and SCAA membership. The results showed the top three greatest threats roasters were facing were increased prices, saturated markets, and the health of the economy.

In partnership with Pacific Bag, we are offering the second iteration of the financial benchmarking survey. The main objective continues to be to pro-vide comparative benchmark information in which roasting companies can compare their financial performance relative to other companies. The 2017 study includes three significant improvements from 2015:

1. The survey has been moved to an online platform where data can be entered

and results can be accessed. Customized reports can be instantly downloaded based on the user’s needs.

2. Two separate surveys will be deployed: one presented in Euro and the second presented in US Dollar.

3. The survey is extended to roaster retailers (non-roasters) as a separate segment.

The survey is open for data collection and can be accessed at http://scafbs.com The results are expected to be released in July and those who fill out the survey will get free access to the results.

The Roaster/Retailer Benchmarking Study is an extraordinarily useful tool for coffee roasters and retailers of all sizes. The study exists to provide information that supports business decisions, leading to improved business performance. The SCA invites you to make the most of this tool and use it not only to benchmark your business but to contribute to the greater cause of improving the roaster and retailer sector of the coffee industry.

Heather Ward is the Market Research Manager for

the Specialty Coffee Association.

Roaster/Retailer Financial Benchmarking Survey Now Open!


Coffee Through My Lens BY JORDAN SANCHEZI took part in my first coffee event in 2014 out-side of Athens, Greece at the first Barista Guild of Europe (BGE) Camp. As a part of a rad group of volunteers, outside of taking photos and running the BGE’s Instagram account, it was the hustle and bustle of an event—doing the things that volunteers do. Camp turned out to provide a pretty insightful look into the industry, which I knew almost nothing about. At that first Barista Camp, I asked Reg Barber what he did, to which he replied that he worked in the industry and was one of the sponsors. After a minute or so I figured out who he was, but I was pretty floored by his nothing-to-it response. Later that day, I stopped asking people what they did once I realized most people there were rock stars.

Since then, I’ve been able to shoot photos for the BGE and Roaster Guild of Europe a couple of times per year as a media partner. It has been a cool connection I’m very glad to have made, so a big thanks goes out to Janis Podins (Five Elephant) for suggesting that I volunteer, and to Isa Verschraegen (Guilds Director of the SCA) for making it happen. Having a foot in the door as a photographer at coffee events has given me the opportunity to meet people, hear talks, and be a part of conversations that I’ve learned a lot from—and I hope to take many of the things I’ve learned with me as I take a step further into coffee. Another part of the industry that’s made an impact on me is the community. And sure, everyone talks about community—whether it’s about the communities at origin or the bond that’s made between producers and buyers, or the other aspects of community—I don’t know of many other industries that try to foster it like specialty coffee does. And it’s definitely

something worth fostering, not only so busi-nesses can be sustainable, but also so that we as people can function in a healthy manner as a part of society, and hopefully improve every-thing around us. The potential the specialty coffee community has for making an impact on society—even just at the “neighborhood coffee shop”—is great, and it’s that part of coffee that I think has a lot of merit. While I love having the opportunity to shoot at events, learn about geeky things, visit amazing shops around Europe, drink great coffee and tasty craft beer—it’s the folks that a make it all happen the best part of it all.

Jordan Sanchez is an adventure, lifestyle, wedding, and coffee photographer. You can see his work at http://www.jordansanchez.photo.Roaster/Retailer

Financial Benchmarking Survey Now Open!


Building a Coffee School in KenyaBY REGINE GUION-FIRMIN

Six months ago, after passing my SCA Green Coffee Professional Level, I asked Henry Wilson of Perfect Daily Grind to put me in contact with coffee people at origin. He connected me with Sophie Mukua from the Fair Trade Organiza-tion of Kenya (FTOK), a NGO who supports small-holder farmers and small to medium size cooperatives.

As soon as Sophie began talking to me about her deep desire to bring SCA education to Kenyan farmers—in order to improve their yield at the lowest cost possible for the farmers— I just loved the idea.

We had a problem—who would fund the farm-ers’ education? Sophie and her organisation did not have the financial ability to pay for the ma-terials, nor my plane ticket to Nairobi. However, the project was so interesting, I decided to take the risk. I paid for my plane ticket and brought my own materials to Kenya.

Once there, I met the farmers and the co-ops owners. I knew this project could work, but it would demand a lot of our effort. So, I started planning Kenyan SCA Barista education for

students who wanted to learn at origin, with advice from Andrej Godina from the Umami Kaffee Camp. These events fund the educa-tional programming for farmers, and co-cop managers and owners.

Meanwhile, Sophie Mukua, supported by Ben-jamin Kiarii—who is the agronomist of FTOK—were looking for large equipment in Nairobi for our future SCA school. Unfortunately—as my partner was diagnosed with pancreatic cancer—I had to go back to London urgently, and all operations stopped at once. Sadly, my partner passed away. Sophie Mukua and her husband, Francis Mukua, and the personnel at FTOK were very supportive.

Meanwhile, Sophie looked for a suitable place to run the SCA school—and she found one. After more than a month dealing with mourn-ing, I decided to come back to the project from London. As it is cheaper and easier to find the materials in Europe rather than Kenya, I decided to gather as many materials as I could get—at the lowest price as possible—to run SCA courses. I obtained a second-hand espresso machine and grinder, and a pocket refractometer

delivered from Japan that was on sale, with the small grant Sophie and Francis Mukua could wire me. Unfortunately, I couldn’t afford every-thing and we still need more material.

But we did not stop there, Sophie, Francis, and Benjamin represented Kenyan coffees at the Global Speciality Coffee Expo 2017 and attract-ed a lot of volunteers interested in the project and ready to help, which is absolutely fantastic. Meanwhile, in London, the equipment is packed and waiting to be pick up in a few weeks to be sent to Kenya.

The next step is to promote the project at World of Coffee in Budapest, then I will have to go back to Kenya at a later date to start the SCA school, organize our team of volunteers, and start running courses. We already have some students contacting us. This is going to be something wonderful and extremely valuable for Kenyan farming community and Kenyan coffee. Regine Guion-Firmin is an Authorized SCA Trainer (SCA) and trainer for Perky Blenders.


What Chapters Mean to the Coffee CommunityBY JACKIE MALONE

The Chapter structure of the Specialty Coffee Association (SCA) is what fastens the coffee community together. SCA Chapters connect people who have a shared passion that revolves around coffee—be they baristas, coffee shop owners, small or large businesses. The commu-nity is diverse and dynamic, and the Chapter committees work at engaging all members through communication, Education, Competitions, Guilds, and other activities.

Chapters are the SCA’s channel on the ground, ensuring that all committee coordinators reflect the vision and aspirations of the association in engaging with members and the wider community. This is done in many ways for the community, mainly through competitions—where the community is there competing, sponsoring, or supporting. This is an activity where the day-to-day business of coffee is left outside and people join together in conversation. It is the annual celebration of coffee professionals who want to compete and learn more, ultimately representing their Chapter (Country) at the World Coffee Championships.But it’s not just about competitions—Chapters are now planning festivals, engaging with the Guilds, and bringing not only their own commu-

nities together, but also their fellow Chapters. Through events such as CoLab, Barista and Rosters Camps—and the further development of the Guilds such as Technicians & Producers Guilds—the Chapters now have more to offer. The benefits of Unification are only just begin-ning to filter into the Chapters, bringing more opportunities for members to participate in.

Through our global community, committees are now traveling more to other Chapters, through judging, exhibiting, or supporting these events. They are networking and seeing for themselves the new and different activities/opportunities that they can bring back to their members.

Chapters are constantly looking for inspiration and how can they be more resourceful and creative for their communities. The energy and enthusiasm of the committee is the force that brings all of the coffee professionals in a Chapter together.

WHAT DOES THE COMMUNITY MEAN TO THE CHAPTERS?

Often the formation of a new Chapter be-gins with a simple query: “How do we from a Chapter?”. From that query, a conversation starts with members in that country, bringing them together at the very foundation of the Chapter. Other times it is driven out of a desire to send a representative from their community to compete at the World Championships, where they can become a part of our global coffee community. The community creates the Chapter and therefore this is just the beginning of build-ing an active community.

The committees are often formed by members that are committed to making a difference, which is often from their own experience in a Chapter—so there is real understanding of the needs of the community.

A Chapter does not function without its commu-nity and through their involvement the Chapter truly realises their potential. I know from my own experience in the Irish Chapter that we are all linked, be it through social media or by visiting local coffee shops. I’m often asked, “Do you know when the next course is on, or, “I am looking to obtain my Professional Level

in Brewing—who would you recommend as an instructor?”. It’s a network where not everyone is in the exact same profession in coffee, and are sometimes competitors in business, but I often wonder if we are somewhat unique as an Industry in that even though we are not exactly colleagues, we are all friends through coffee—brought together and united as a community by our shared love for coffee.

Jackie Malone is the Senior Community Manager Europe – for the Specialty Coffee Association.

October 25-27, 2017 Belo Horizonte • Brazil

YOUR COFFEE

JOURNEY BEGINS IN

BRAZIL

www.internationalcoffeeweek.com.br

The Brazil International Coffee Week is the most important specialty coffee event in Latin America. It is your opportunity to connect with the fresh, new Brazilian crop.

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coffee education: coffee through my lens extract coffee ......village", which is home to roasters,...

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