Podcasts about world coffee research

Chris and Doran are joined by Kathie Hilberg and Bronwen Serna from the Totally Dissolved Podcast to discuss the papers that led to the development of the 2016 SCA flavor wheel. The wheel is basically the artistic manifestation of two peer-reviewed papers, "Development of a “living” lexicon for descriptive sensory analysis of brewed coffee", appearing in J. Sens. Stud., 2016, 31, 465 and "Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel", appearing in J. Food Sci., 2016, 81, S2997. The lexicon developed in the first paper may be accessed through World Coffee Research. The articles can be found here: http://dx.doi.org/10.1111/joss.12237 http://dx.doi.org/10.1111/1750-3841.13555 World Coffee Research lexicon can be found here: https://worldcoffeeresearch.org/resources/sensory-lexicon About Kathie and Bronwen: Kathie works as a lead educator for Stumptown in Los Angeles, and Bronwen is a consultant, and also presently a barista at Blue Bottle. The two lead a Sprudgie-nominated podcast, Totally Dissolved. Introduction preamble: Dan Campbell

As avid coffee drinkers and coffee professionals we all get wrapped up in perfecting the brewing of coffee, we often overlook the economics and complexities of how our coffee gets to us. Sure we're also curious about what happens on the farm and different processes, but what about the in-between? Today, we converse with Katie Cargulio about what happens after the harvest and before the roast of your green coffee. With over 20 years of experience, Katie has held the positions of barista, customer support representative, quality controller, and green coffee buyer. She is currently the Counter Culture Coffee's Western Coffee Manager based out of their roastery in Emeryville, CA. She is the 2012 United States Barista Champion, a certified Q grader, and recently joined the board of World Coffee Research. Her north star is to constantly learn about and promote the values of quality and sustainability in the coffee industry.

How can you make better coffee at home? Well, an easy way is to buy higher quality beans. But, I'm concerned this is going to get harder and harder for you in the future. Climate change is making coffee taste worse while also pushing farmers into financial hardship. In this episode we explore how genetic development can produce a coffee tree that might save the day. Is there a wild coffee tree happily growing in the forests somewhere that could be our silver bullet? What about if we mix existing documented species together? But, the big problem is that genetic research is slow, and farmers can't wait around. So, in the second half, we learn how coffee farmers in Kenya are trying to fix the problem right now. And I'm actually tentatively hopeful the beans you brew in the morning are not going to get worse. But, it all depends on you, me and the coffee industry making a couple of changes right now. —---Please spread the word about The Science of Coffee!Follow me on Instagram and tag me in an Instagram story - https://bit.ly/2Mlkk0OWrite a review on Apple Podcasts - https://apple.co/3sf87MVLeave a 5 star rating on Spotify - https://spoti.fi/3yHkjcVLearn more about how Trabocca, this episode's sponsor, works with coffee farmers: https://bit.ly/3Tjn8bVSupport the work of World Coffee Research: https://bit.ly/3VtyoV6Become a member of Kew Gardens: https://bit.ly/3yFZ8b0Find some of Alvans Mutero's (https://bit.ly/3T0NHTy) and Thiriku's (https://bit.ly/3CCxHQJ) coffee to taste for yourselfLearn more about cloning coffee plants on my other podcast, Adventures in Coffee - https://bit.ly/3EFBmzGWant to listen to more documentary podcasts about coffee? Check out Filter Stories - https://bit.ly/3zb5vnOConnect with my very knowledgeable guests: Sarada Krishnan - LinkedIn (https://bit.ly/3rW9dwB) and Research Gate (https://bit.ly/3VvzDTq)Aaron Davis - Kew Gardens (https://bit.ly/3CAicZg)Hanna Neuschwander - LinkedIn (https://bit.ly/3MvW2Mi)Bernard Gichimu - LinkedIn (https://bit.ly/3VrOIFJ)Learn more about the coffee varieties discussed on this episode: SL 28 - https://bit.ly/3MvNIw6SL 34 - https://bit.ly/3rTX2QXRuiru 11 - https://bit.ly/3CXmDPfBatian - https://bit.ly/3EEls8MThe Science of Coffee is made possible by these leading coffee organisations:BWT Water and More - https://bit.ly/3EEpuxNMarco Beverage Systems - https://bit.ly/3T2YDzYTrabocca - https://bit.ly/3Tjn8bVEversys - https://bit.ly/3CBkp6XOatly - https://bit.ly/3exvlKSFiorenzato - https://bit.ly/3T3nmUQ

Africa is arguably the most exciting coffee producing continent. This rich, dark beverage enjoyed around the world pays homage to its African roots, no matter where it’s enjoyed. Our continent not only produces fruity coffee beans, but coffee is intricately tied to cultural norms and practices. From the highlands of Ethiopia where coffee was first discovered, to the rich soils of Uganda, Côte d’Ivoire, and Malawi. In this episode we take a deep dive into Africa’s coffee, highlighting the 19 countries that boast quality coffee, exploring coffee culture, and predicting the future of our morning java. The episode features industry experts Sara Yirga, Founder and CEO of YA Coffee, and Vern Long, CEO of World Coffee Research.

Once upon a time, the simple pleasures of a homemade cup of coffee would have been limited to those in Ethiopia's cool, wet mountain forest regions. Today, a multi-billion dollar global industry means we can sip on an espresso virtually anywhere in the world. But what about coffee's future? Scott, Jools and James embark on a mission into the unknown to each reveal an element of the magical and evolving world of coffee growing. The team (or most of them…) savour a specially brewed coffee alongside each story, all prepared on the Siemens EQ700 fully automatic espresso machine. Scott talks genetics with World Coffee Research's Hanna Neuschwander as he takes us to the frontline of the battle to save coffee from climate change.James enlists the help of coffee processing specialist and fellow podcaster Lucia Solis to decipher what the latest bamboozling terms on our coffee bags actually mean.And Jools is joined by Jessy Luo as she whisks us away to one of the world's newest coffee-growing regions in a rather unexpected corner of the globe.What do F1 and Dolly the Sheep have to do with the future of coffee? Click 'download' to find out! — What do you want to listen to in Series 4? Take five minutes to fill out our survey! https://bit.ly/3I2FPw8Join our Patreon to support the show! https://bit.ly/3vrispx Go on your own coffee adventures at home with the Siemens EQ700 fully automatic espresso machine: https://bit.ly/3Ia8yy5Find your perfect roast with the Ikawa Home: https://bit.ly/3IdYVPc Visiting Glasgow? Follow Perch and Rest on Instagram (https://bit.ly/3OH3zb8). Discover more about coffee genetics at World Coffee Research: https://bit.ly/39RuiTOLearn more about coffee and wine growing with Lucia Solis on her Making Coffee podcast: https://bit.ly/3z7dJ0j Find Jessy Luo, Chinese coffee specialist, on the interwebs: https://bit.ly/39TcUxITake a screenshot and tell your friends about Adventures in Coffee!Tag our Instagram handles:James Harper / Filter Stories: https://bit.ly/2Mlkk0OJools Walker / Lady Velo: http://bit.ly/39VRGewScott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91

Do you like drinking coffee? I certainly do. In fact you could say I'm an addict because I have to drink a cup every morning to kick-start my day and get my brain working! Latte, cappuccino, espresso – you name it, I'll drink it. And I'm not alone – it seems like everyone has a coffee cup glued to their hands as they rush to the office. So how would we survive if there was a coffeedrought?你喜欢喝咖啡吗？我当然愿意。事实上，你可以说我是个瘾君子，因为我必须每天早上喝一杯来开始我的一天，让我的大脑工作！拿铁、卡布奇诺、浓缩咖啡——只要你说，我就喝。而且我并不孤单——似乎每个人在冲向办公室时手上都粘着一个咖啡杯。那么，如果发生咖啡干旱，我们将如何生存？Well, experts are warning that our favourite caffeine shot could really be under threat. Our love for coffee could mean that demand outstrips supply. This, of course, could hit us in the pocket but there's even worse news – we could face poorer-tasting coffee. This is the view of scientists at London's Kew Gardens who are blaming global warming for this possible hot beverage crisis.好吧，专家警告说，我们最喜欢的咖啡因注射剂可能真的受到威胁。我们对咖啡的热爱可能意味着需求超过供应。当然，这可能会让我们陷入困境，但还有更糟糕的消息——我们可能会面临口感更差的咖啡。这是伦敦邱园科学家的观点，他们将这种可能的热饮危机归咎于全球变暖。Demand for coffee has certainly increased as people have become more affluent. Consumption has doubled in the last 35 years. Last year 9.5 billion kilos were consumed. But as we drink more, the areas where coffee is grown is predicted to shrink. The International Coffee Organisation says that bean production in South East Asia, for example, will decrease by 70% by 2050. The BBC spoke to Dr Tim Schilling, director of the World Coffee Research institute, who says: "The supply of high-quality coffee is severely threatened by climate change, diseases and pests, land pressure, and labour shortages - and demand for these coffees is rising every year."随着人们变得更加富裕，对咖啡的需求肯定会增加。在过去的 35 年里，消费翻了一番。去年消费了 95 亿公斤。但随着我们喝得更多，咖啡种植面积预计会缩小。例如，国际咖啡组织表示，到 2050 年，东南亚的咖啡豆产量将减少 70%。BBC 采访了世界咖啡研究所所长蒂姆席林博士，他说：“优质咖啡豆的供应咖啡受到气候变化、病虫害、土地压力和劳动力短缺的严重威胁——对这些咖啡的需求每年都在增加。”This is a sobering thought for those of us who rely on a caffeine fix everyday but more worrying for people who work in the industry. Coffee provides a livelihood for about 16% of Ethiopia's population. And across the globe, extreme weather events are proving a challenge to coffee growers in places such as Brazil and Vietnam. 对于我们这些每天依赖咖啡因修复的人来说，这是一个发人深省的想法，但对于在该行业工作的人来说更令人担忧。咖啡为埃塞俄比亚约 16% 的人口提供生计。在全球范围内，极端天气事件对巴西和越南等地的咖啡种植者构成挑战。There is some hope. Technology is helping to protect the future of coffee such as 'breeding' the Arabica bean plants to increase its diversity and making it resistant to climatic changes. It's also possible to relocate the coffee-growing areas – although this sometimes leads to areas being deforested. Dr Aaron Davis, coffee researcher at Kew, says: “There is the potential to mitigate some of the negatives and actually increase the coffee-growing area by four and a half times compared with maintaining the status quo.” But will this come quick enough before our coffee turns bitter and we look for a cheaper alternative?有一点希望。技术正在帮助保护咖啡的未来，例如“培育”阿拉比卡豆植物以增加其多样性并使其能够抵抗气候变化。搬迁咖啡种植区也是可能的——尽管这有时会导致区域被砍伐。邱园的咖啡研究员亚伦戴维斯博士说：“与维持现状相比，有可能减轻一些负面影响，实际上将咖啡种植面积增加了四倍半。”但这是否会在我们的咖啡变苦并寻找更便宜的替代品之前来得足够快？词汇表addict 对…上瘾的人kick-start 使…开始coffee drought 咖啡“荒”，指咖啡供应缺乏的情况outstrip （数量、程度）超过hit someone in the pocket 使某人掏尽腰包global warming 全球气候变暖beverage 饮料（统称）affluent 富裕的consumption 消耗量sobering 发人深省的caffeine fix 一份含咖啡因的提神饮品livelihood 生计来源breeding （植物的）培植diversity 多样性resistant 耐…的，有能力抵抗…的mitigate 减轻（危害）status quo 现状

Navigating our way through the coffee industry can be a daunting task. Especially if you want to make a difference. As you go you are confronted with many challenges that threaten your stability and test both your resolve and faith in the reasons you began the journey in the first place. Through it all though, there is a kind of wisdom, strength, and perspective that you gain if you use your experiences, good or bad, as opportunities to refine yourself, what you do, and why you do it.  Today we are going to be talking with the co-founder of Metric Coffee in Chicago. Xavier is someone who has had all these experiences and more working in the heart of the specialty coffee world since the early 2000's as a barista, roaster and roasting manager, and now for the last 8 years founding and running his own roastery and cafe space along with business partner, Darko Arandjelovic.  Metric Coffee was born from a common desire of both founders to create a better way for themselves and for those producers they represent as roasters. A Good Food Award winning company, Metric definitely roasts and sources excellent coffees, but the relationships and commitment they develop along the way with producers is a hallmark of what makes Metric truly special.  In today's conversation we are going to hear Xavier detail his own beginnings in coffee, growing in skill but also restlessness, developing resiliency through personal and professional trials, and of course the values, mission, and motivations behind starting Metric Coffee. This conversation gets deep and hopefully speaks to your heart and mind and gets you to see the world around you and your business in a clearer light.  We cover: Developing values early in life  Learning as a roaster The catalyst fo beginning Metric Revelations via relationships Using your position to build solutions Developing resiliency through hardships Personal responsibility and not blaming others Why it's not a race Iterating the mission Long term relationships  Intuition and who to work with Inspiration to pay it forward through business Having a serving heart Representing the coffee well in a cafe Resourcing staff Defining success  Related Episodes:  Sustainability Series #2 : Importing & Roasting 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience 288 : The Truth behind Cheap Coffee w/ Karl Weinhold   Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com      

Aaron and Annisa dive into the foundations of World Coffee Research by spending time with Hanna Neuschwander discussing climate change, coffee varieties, the future of coffee as a plant, and the inspiring work being done across the globe. World Coffee Research is an organization based out of Portland, Oregon that is dedicated to growing, protecting, and enhancing supplies of quality coffee while improving the livelihoods of the families who produce it. Their vision is to create a toolbox of coffee varieties, genetic resources and accompanying technologies and to disseminate them strategically and collaboratively in producing countries to alleviate constraints to the supply chain of high quality coffee. Check out more of what they do at https://worldcoffeeresearch.org/

Questions and conversation. They are powerful tools to bring clarity and inspire action. Perhaps nobody knows this better than those of us whose job it is to ask questions of experts across our industry to bring understanding to a global audience. Today I am so please to be sitting down for a conversation with one such person. He is the host of The Coffee Podcast, Jesse Hartman!   The Coffee Podcast has been a passion project for Jesse for 6 years now since its initial founding in 2015 with his best friend Wes. From a budding coffee nerd to an accomplish coffee professional managing and opening several shops, Jesse's growth in coffee inspired him to start the show to deliver the same coffee conversations that transformed him to the greater world to bringing clarity on a wide range of topics and inspiring action toward positive change.    Today we get to hear about both Jesse's and the Coffee podcast's development over the years and the critical insights and lessons that have been gleaned from conversations with some of our industries foremost coffee experts.    We cover: The romance of coffee vs the reality Bringing consumers into the fold The early years of TCP  Learning through embarrassing mistakes How Jesse choses formats and topics for the show Sustainability, Conversation, and action Future of coffee Advice for retailers who want to effectively represent value chain   Related Episodes to listen to next: 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge 072: Taking an Origin Trip w/ Kim Elena-Ionescu : How to go to origin in a mutual beneficial way 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience 140 : A conversation w/ Erika Vonie, Director of Coffee at Trade Coffee 237 : Thoughts on Post -COVID Coffee     Visit our sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com  

Welcome to Recap, a brief overview of recent coffee developments every two weeks from the Specialty Coffee Association.World Coffee Research, or WCR, announced a new five-year strategy in mid-February, beginning 2021. Bound by coffee tree growth timelines, the organization typically plans its research agenda in five-year increments. The new five year strategy, titled “Enhancing Country Competitiveness to Bolster Origin Diversity,” will foster increases in productivity, profitability, and climate resilience while enhancing quality and mitigating supply risk. As a part of the strategy, WCR will focus on 11 countries in total, which represent over half of the world's farmers and 31% of global coffee exports. By prioritizing origin diversity, WCR hopes to ensure the coffee industry can continue to access coffee's unique flavors while distributing the economic benefits of coffee to farmers in key origins. Researchers are studying the similarities of the coffee and coca trade in Bolivia and Peru in order to learn more about the costs and benefits of development in relation to current security-oriented policies. The team consists of researchers across three institutions: the University of Reading, the Andean Information Network, and Pontificia Universidad Católica del Peru. In a recent feature for The Conversation, Thomas Grisaffi and Linda Farthing explore some of the reasons why farmers in Peru have ripped out coffee trees to plant coca. A plant with a rich social, cultural, and medicinal significance in indigenous Andean cultures, coca has largely been grown to produce cocaine since the mid-nineteenth century. Compared to coffee, coca offers many benefits to farmers: the fast-growing plant is ready to harvest in a year, rather than three, and is much lighter to carry when harvesting. It also offers farmers more financial security than any other crop, as demand is constant. 25 kg sacks of coca, which can be harvested three-to-four times a year, fluctuate in price between US$30-US$70 per sack, where coffee--which can only be harvested once a year--offers US$37 on average per sack. Recent efforts by the Peruvian government to crack down on coca-growing have resulted in violence, rather than assistance in finding realistic economic alternatives. The researchers have made recommendations that place sustainable development, poverty alleviation, equal opportunity, shared responsibility, and participation in the decision-making process at their core. The Alliance for Coffee Excellence, or ACE, and Hawaiian green coffee company Isla Custom Coffees announced 16 winning lots in a recent competition, with 12 of the winning lots all featuring controlled yeast fermentation in processing. The top scoring coffee was a washed-process SL34 produced by Kraig and Leslie Lee of Kona Farm Direct Coffee, fermented with a wine yeast strain. The strain was chosen to enhance the coffee's acidity and fruity flavor. The competition is a part of ACE's Private Collection series, which features partnerships with origin-specific green coffee companies, and is separate from ACE's Cup of Excellence competition and auction series. The Private Collection auction with Isla Custom Coffees will take place on March 25.If you want to dive deeper into anything you heard today, check out the links in the description of this episode. Recap will be back in two weeks' time. Thanks for listening. Further Reading:  Strategy 2021-2025: Enhancing Country Competitiveness to Bolster Origin Diversity (World Coffee Research) World Coffee Research Unveils Five-Year Strategy (Global Coffee Report) Cocaine: Falling Coffee Prices Force Peru's Farmers to Cultivate Coca (The Conversation)  Wine Yeasts Abound Among Hawaiian-Grown ACE/Isla Auction Coffees (Daily Coffee News)

Transparency. We see it increasingly being used as a tool to signify responsible commerce and trade among coffee roasting companies. But what is it exactly? Are we approaching it in a meaningful way? How do we define and practice transparency in a way that will actually make the difference we want to see it make? These are questions that will get answered today as we talk with Jonas Lorenz, co-author of The Pledge.  The Pledge was designed to function A common code for transparency reporting in green coffee buying. Companies that sign The Pledge agree to share publicly a fixed set of variables when reporting on green coffee purchases. The aim is to create a common standard for transparency reporting that is applicable throughout the coffee world. With a degree in political science, and 10 years in the coffee industry, Jonas dreamt of combining the ideas of the “direct trade/quality/appreciation for the product” approach of specialty coffee with the “farmer centric/ fair share of profits for all stakeholders in the industry/respect for people and planet” approach of the fair trade movement.  Co-Authoring The Pledge did just that.  In our conversation today we will be exploring how to meaningful define and practice transparency. We cover: Price as the foundation of transparency Approach and mindset Negative litmus test Relationships with farmers How to get started in transparency Sharing information with our customers The dire state of poverty at origin The ripple effect of adopting transparency Being honest about where you are    Links: https://www.transparency.coffee/pledge/ https://www.transparenttradecoffee.org   Related Episodes: 252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark 153 : Exploring the Peace Trade in the Congo w/ Mighty Peace Coffee 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience   Need consulting? Reach out! chris@keystotheshop.com   The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service

What good is research without application? Join me as we talk with Emilia Umaña, an Agronomist at World Coffee Research. We dive into the topic of the seed sector and talk about her concerns and what she has learned to be the concerns of the coffee farmers around her.This episode is sponsored by Ember.Learn more at www.TheCoffeePodcast.com

How coffee is processed after the harvest is integral to whether or not it reaches its full flavor potential. Farmers depend on their crop's quality and consistency but all too often what happens during processing produces inconsistency and a less than full realization of that coffee's potential. Enter today's amazing guest, Lucia Solis! Lucia, specializes in "microbial demucilagination", or the use of microbes to process coffee following pulping. Born in Guatemala and raised in San Francisco, Lucia studied Viticulture and Enology at UC Davis prior to working in the wine industry in Napa Valley. In 2014 she started at Scott Laboratories and traveled to Central America applying commercial yeast strains at coffee mills to modulate flavors coming from the tank.  Today she is an independent consultant working directly with coffee producers in origin countries to improve processing practices to increase quality. In her work she is able to help farmers control the variables in processing their coffee in order for them to efficiently produce consistent high quality coffee that opens up more opportunity for them to scale and thrive.  In today's conversation we will be learning about her work and its implications for the future of farming. Additionally we will be discussing our role as retailers, roasters, and consumers in how we have communicated with and influenced the farming community in ways that have been potentially damaging and some helpful mindsets to adopt going forward that create a better chance of success for all parties.  We will cover: The role of microbes and fermentation coffee production Why fermentation has been undervalued Bridging the gap between consumer and farmer  Creating efficiency and scale  Do microdots really help producers? Romance vs exploitation Where do processing traditions come from How we shape production How consistency is key to quality Links: www.luxia.coffee Instagram   Related Episodes: 072: Taking an Origin Trip w/ Kim Elena-Ionescu : How to go to origin in a mutual beneficial way 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience 140 : A conversation w/ Erika Vonie, Director of Coffee at Trade Coffee 153 : Exploring the Peace Trade in the Congo w/ Mighty Peace Coffee 138 : Joseph A. Rivera on Organic Acids and the Importance of Coffee Science   Starting a shop -or- want to level up you operations? KTTS Consulting can help!  |  Email me: Chris@keystotheshop.com   The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service    

This is part two of a three segment series of Episode 3a. The previous segment presented coffee as a natural heritage of Ethiopians along with its value as an educational platform. Here, it continues with the natural heritage theme and the genetic diversity of Ethiopian coffees and the opportunities that exist in coffee biotechnology for climate change mitigation and biodiversity conservation is explored. As an example, the work of World Coffee Research in developing a global coffee seedling industry is explored while reflecting the competitive advantage Ethiopia has to enter this knowledge based industry. Enjoy and much love from Addis ❣️

Welcome to Recap, a brief overview of recent coffee developments every two weeks from the Specialty Coffee Association. Now a pandemic, the COVID-19 outbreak continues to have a devastating impact on the coffee industry. Around the world, coffee shops, roaster/retailers, and factories have been greatly impacted by government-mandated closures to mitigate the virus' spread. As the situation continues to rapidly evolve, we are still waiting to understand the full impact of the pandemic on global supply chains and we watch with great concern as the virus is now appearing in coffee-growing countries. Many businesses are being forced to close their doors or operate in a limited capacity, highlighting the precarious position of service labor across our industry. This is an unprecedented situation for all of us, but we are heartened by the way communities are coming together to support each other and to make their voices heard. Over the coming weeks, the SCA will work to aggregate and amplify these community responses to this crisis. Significantly attended trade shows and specialty coffee community events have taken steps to postpone their events. The SCA recently announced the postponement of World of Coffee Warsaw, including the Warsaw World Coffee Championships, and the Melbourne World Coffee Championships in Australia. Re:co Symposium and the Specialty Coffee Expo, scheduled to take place in Portland, Oregon, US this April, are still pending postponement. Contradictory directions from the US federal and Oregon state government have left the SCA and the business partners who make these events possible every year in legal limbo. For a full statement, the most recent update, resources, and answers to frequently asked questions, please visit sca.coffee/covid19. The SCA will continue to update this page and its FAQ as the situation evolves and we receive new questions. Amidst our collective efforts to mitigate the spread of the virus' and its impact on communities around the world, companies and organizations are continuing important work on the sustainability of the coffee supply chain. On March 13, World Coffee Research released a study confirming that Arabica coffee--the main species that millions of people around the world consume daily--is the least genetically diverse major crop species in the world. The study confirms that Coffea arabica likely originated from a single plant between 10,000 and 20,000 years ago, providing clear, definitive evidence that Arabica's genetic diversity is even lower than previously thought. The results also confirm that recent approaches in coffee breeding programs worldwide, which look to related species in the Coffea family, are the best way to introduce the genetic diversity required to meet the challenges ahead. The government of Colombia will invest nearly $64 million in a newly-launched coffee stabilization fund. The fund will be used to fill the gap between the C market price and the cost of production by allowing growers to lock in a predetermined market price up to a year in advance of their harvest. According to Colombia's Finance Minister Alberto Carrasquilla, this will allow farmers to focus on growing the best coffee possible without worrying about price fluctuations. Folgers, the leading brand of regular ground coffee in the US, has adopted blockchain technology into its 1850 Coffee brand. Packaged with a QR code, consumers will be able to research and track the coffee in each canister by scanning the code into the “Thank My Farmer” app, a collaboration between tech-giant IBM and start-up Farmer Connect. The app is not the first to offer solutions to connect coffee producers with others in the supply chain: iFinca and Just Coffee Co. also use blockchain technology to help consumers trace their coffee's journey. Folger's adoption of Farmer Connect is a striking example of large industry players adopting a level of traceability previously broadly associated with the smaller scale of specialty coffee.If you want to dive deeper into anything you heard today, check out the links in the description of this episode. Recap will be back in two weeks' time. Thanks for listening. Relevant Links:  Updates on COVID-19 and SCA Events Specialty Coffee Community COVID-19 Resource Database World Coffee Research Study on the Genetic Diversity of Arabica  Colombia invests in a newly-launched coffee stabilization fund Folgers adopts blockchain technology

This week, we're taking a break from the 2019 World of Coffee lecture series to share Recap's fifth episode. The Recap podcast offers a brief overview of recent coffee developments every two weeks from the Specialty Coffee Association. Now a pandemic, the COVID-19 outbreak continues to have a devastating impact on the coffee industry. Around the world, coffee shops, roaster/retailers, and factories have been greatly impacted by government-mandated closures to mitigate the virus' spread. As the situation continues to rapidly evolve, we are still waiting to understand the full impact of the pandemic on global supply chains and we watch with great concern as the virus is now appearing in coffee-growing countries. Many businesses are being forced to close their doors or operate in a limited capacity, highlighting the precarious position of service labor across our industry. This is an unprecedented situation for all of us, but we are heartened by the way communities are coming together to support each other and to make their voices heard. Over the coming weeks, the SCA will work to aggregate and amplify these community responses to this crisis. Significantly attended trade shows and specialty coffee community events have taken steps to postpone their events. The SCA recently announced the postponement of World of Coffee Warsaw, including the Warsaw World Coffee Championships, and the Melbourne World Coffee Championships in Australia. Re:co Symposium and the Specialty Coffee Expo, scheduled to take place in Portland, Oregon, US this April, are still pending postponement. Contradictory directions from the US federal and Oregon state government have left the SCA and the business partners who make these events possible every year in legal limbo. For a full statement, the most recent update, resources, and answers to frequently asked questions, please visit sca.coffee/covid19. The SCA will continue to update this page and its FAQ as the situation evolves and we receive new questions. Amidst our collective efforts to mitigate the spread of the virus' and its impact on communities around the world, companies and organizations are continuing important work on the sustainability of the coffee supply chain. On March 13, World Coffee Research released a study confirming that Arabica coffee--the main species that millions of people around the world consume daily--is the least genetically diverse major crop species in the world. The study confirms that Coffea arabica likely originated from a single plant between 10,000 and 20,000 years ago, providing clear, definitive evidence that Arabica's genetic diversity is even lower than previously thought. The results also confirm that recent approaches in coffee breeding programs worldwide, which look to related species in the Coffea family, are the best way to introduce the genetic diversity required to meet the challenges ahead. The government of Colombia will invest nearly $64 million in a newly-launched coffee stabilization fund. The fund will be used to fill the gap between the C market price and the cost of production by allowing growers to lock in a predetermined market price up to a year in advance of their harvest. According to Colombia's Finance Minister Alberto Carrasquilla, this will allow farmers to focus on growing the best coffee possible without worrying about price fluctuations. Folgers, the leading brand of regular ground coffee in the US, has adopted blockchain technology into its 1850 Coffee brand. Packaged with a QR code, consumers will be able to research and track the coffee in each canister by scanning the code into the “Thank My Farmer” app, a collaboration between tech-giant IBM and start-up Farmer Connect. The app is not the first to offer solutions to connect coffee producers with others in the supply chain: iFinca and Just Coffee Co. also use blockchain technology to help consumers trace their coffee's journey. Folger's adoption of Farmer Connect is a striking example of large industry players adopting a level of traceability previously broadly associated with the smaller scale of specialty coffee.If you want to dive deeper into anything you heard today, check out the links in the description of this episode. Recap will be back in two weeks' time. Thanks for listening. Relevant Links:  Updates on COVID-19 and SCA Events Specialty Coffee Community COVID-19 Resource Database  World Coffee Research Study on the Genetic Diversity of Arabica  Colombia invests in a newly-launched coffee stabilization fund Folgers adopts blockchain technology

The SCA has a history of investigating the scientific principles of coffee, from chemistry to physics to agronomy and sensory perception; this research is then used to develop education, standards, and best practices. In today's lecture, learn about the science driven by the SCA's Research Center, with reports on projects and outputs of our research streams in sensory science, coffee extraction, coffee freshness, and more. Many of these projects are still ongoing, so this is a chance to get a sneak-peek of soon-to-be-published studies, including the first-ever update of the brewing control chart, and work that's just starting. Related Links:  Read the coffee freshness methods paper by Chahan Yeretzian and his team at ZHAW's Coffee Excellence Center Read the "warm-up" study for the UC Davis brewing control chart research on basket geometry in Food Science Read "Flat vs. Cone: Basket Shape is as Important as Grind Size in Drip Brew Coffee" in Issue 8 of 25  Read "Less Strong, More Sweet" in Issue 11 of 25  Read "Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel" in Food Science Learn about the International Multilocation Variety Trial, undertaken by World Coffee Research

Hundreds of smallholder coffee farmers in Yepocapa, Guatemala have experienced leaf-rust, drought, volcanic eruptions, and price fluctuations over the last few years. Profitability is the main constraint these farmers face, in maintaining healthy households and addressing price issues and other shocks - much like many other smallholder coffee farmers around the world. Since 2015, Taya Brown has been conducting a multi-phase evaluation of constraints to technology uptake and profitability as part of a World Coffee Research development project that implemented the Centroamericano hybrid to address leaf-rust and low productivity. During a similar timeframe, Ryan Chipman founded Yepocapa Coffee, a US-based coffee importing enterprise focused on improving quality and transparency by becoming a direct link between US roasters and a cooperative of Yepocapa farmers. In today's lecture, Taya shares a profitability analysis for one farmer group. Ryan builds on this to share how his business is learning to identify and address the various factors in profitability. Both present examples of site-specific scientific investigation, focused on participatory and farmer-centric methods, to identify profitability constraints and guide response efforts. Special Thanks to Softengine Coffee One, Powered by SAP This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP.  Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business. Related Links Follow along with Taya and Ryan's slides Read a full transcript of this episode on SCA News Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo  Read more about another study in farmer profitability in Issue 11 of 25 Episode Table of Contents 0:00 Introduction 2:40 The results of the profitability analysis of the Eca Montellano Cooperative 22:42 Ryan Chipman's work analyzing how San Pedrana Cooperative's cost of living and size of production affect farmer profitability and risk 47:00 Audience Questions 59:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

World Coffee Research predicts that within the next 30 years, the demand for coffee will double while viable land in current coffee-growing countries will diminish by half. How can we combat this?  Through an engaging panel discussion, learn about the future of coffee production in emerging origins such as Myanmar and Nepal and the role consumers, roasters, and importers can play in building long-term, mutually beneficial relationships across culture and distance. Today's panel is moderated by Craig Holt, founder and CEO of Atlas Coffee Importers, and features Marceline Budza of Rebuild Women's Hope Cooperative; Su Su Aung, Managing Director of Ywangan Amayar Company Ltd; April Su Yin Nwet, Senior Private Sector Liaison Advisor at Winrock International; Al Liu, Vice President of Coffee at Colectivo Coffee Roasters; and Mario Fernandez, Technical Director at the Coffee Quality Institute. Special Thanks to Softengine Coffee One, Powered by SAP This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP.  Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business. Related Links Read a full transcript of this episode on SCA News Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo  Episode Table of Contents 0:00 Introduction 1:50 Craig Holt on the importance of supporting new origins access the specialty coffee market 12:10 April Su Yin Nwet and Su Su Aung on the challenges and opportunities of specialty coffee in Myanmar 21:00 Marcelline Buzda on the challenges and opportunities of specialty coffee in the DRC (Democratic Republic of the Congo) 28:35 Mario Fernandez on CQI's work with emerging origins, including Timor-Leste and Nepal  35:20 Al Liu on the retail opportunity of buying coffees from emerging origins  41:35 Audience questions --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

Greg Meenahan is the Partnership Director at World Coffee ResearchWatch this episode here: https://youtu.be/hlmQeZsCptwThe best way you can support our FREE podcast and is to support the businesses of our sponsors or grab merch from our new online store at www.mapitforward.org/merch.This episode of The Daily Coffee Pro by MAP IT FORWARD podcast is brought to you the bottled beverage, Elixir Specialty Coffee www.elixirfy.me - Looks like whiskey, feels like tea, made from coffee and unlike anything you've ever had before. Follow Elixir on social media @elixirspecialtycoffee. Get FREE SHIPPING on all Elixir Trio's purchased before Thanksgiving by clicking this link http://bit.ly/2s1lzYL and entering code 'thankyou2019' at checkout. Watch future podcast episodes live on YouTube or listen later on Apple Podcasts, Google Play, and Stitcher. Don't forget to subscribe, rate this podcast and share it with your friends!

World Coffee Research is working to improve the genetic potential of coffee cup quality. To start this task, you first need to define the meaning of “quality.” WCR believes it is a market-driven definition and organized new protocols to assess quality from the perspective of the coffee industry. With experts and partners, WCR produced the coffee lexicon that allows an objective analytic description of coffee quality attributes. In their presentation, Hanna Neuschwander discussed these innovations and shared some lessons learned, including the latest results deriving from these methods and advances on the molecular basis of cup quality. In particular, Hanna highlights the burgeoning importance of some specific volatile compounds like Limonene. These results are not an end but a beginning; an opportunity for further studies to find out the molecular markers or genes related to cup quality in general. Hanna Neuschwander is the communications director for World Coffee Research, a research nonprofit that works to secure the future of coffee. She writes and speaks globally about coffee science and agriculture. Her writing and commentary has appeared in the Art of Eating, Time Magazine, CNN, BCC, Portland Monthly, and many others. She is the author of Left Coast Roast, a guidebook to coffee roasters on the west coast. Special Thanks to Softengine Coffee One, Powered by SAP This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP.  Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business. Related Links Read a full transcript of this episode on SCA News  Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo  Table of Contents 0:00 Introduction 2:50 Why coffee farmers are in need of high yielding varieties that also have high cup qualities 14:40 Summary of an experiment that identifies desirable flavor markers in coffee plants before they produce cherries 31:20 Summary of the current genetics-by-environment interaction research efforts 44:10 Audience questions 52:20 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

Today, we're very happy to present the fourth episode of “Cost of Production and Profitability for Coffee Producers,” a session recorded at Re:co Symposium this past April. Buyers and producers alike need to understand what it takes to produce specialty coffee so that it can be produced sustainably, so we convened experts to ask: Do we really know what specialty coffee costs? If you haven't listened to the previous episodes in this series, we strongly recommend going back to listen before you continue with this episode. Almost everywhere we go, we find that coffee farmers are shouldering all the risk in coffee production because there is little information on the best varieties and agricultural practices, no access to the right plants, or not enough knowledge on how to prepare for the next drought or epidemic. Because of these seemingly simple barriers, many farmers that could be profitable aren't. World Coffee Research, together with dozens of partners, is building an unprecedented network of global on-farm trials to discover which varieties and agricultural practices are most profitable for coffee producers around the world. The Global Coffee Monitoring Program addresses one of the most important decisions farmers make: Which plants and practices are right for my farm? For my climate? For my buyers? Here, World Coffee Research's Danielle Knueppel, joined by Enrique Magaña, explores the platform's aim to use rigorous, on-farm science to create a global data set that addresses the profitability of coffee farming from the ground up. Specialty Thanks to Toddy This episode of the Re:co Podcast is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates that are ready to serve and enjoy. Learn more about Toddy at toddycafe.com. Toddy: Cold brewed, simply better. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/63/reco-podcast-danielle-kneuppel-and-enrique-magana-on-profitability-from-the-ground-up-s2-ep-4/ - Watch the full Re:co video on YouTube: https://youtu.be/78fdKN78l-0 - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:50 Enrique Magaña, an El Salvador coffee producer, on the challenges his farm is facing in a time of low prices 7:30 Danielle Knueppel on why current Arabica crops are not offering farmers a sustainable or reliable income and farmers are moving away from arabica production. 9:30 An explanation of the Global Coffee Monitoring Program and how it works. The trial data will monitor and track weather patterns and pest spread globally, which growing variables affects cup quality and farmer profitability. 20:30 The program's next steps 22:30 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

Today, we're very happy to present the first episode of “The Role of Innovation and Technical Advancement,” a session recorded at Re:co Symposium this past April. This session explored and evaluated advances in innovation positioned to make an impact within our industry as we work to resolve the coffee price crisis. How does a living thing get to be the way it is? How does a coffee come to taste the way it tastes? How does the plant's blueprint for what's possible—its genetics—interact with complex and changing environments to produce flavor in the cup? In today's episode, Hanna Neuschwander, Director of Communications at World Coffee Research, describes a major global trial underway designed to help us understand how coffee genetics interact with the environment, and a new study that will let us see how these things impact coffee flavor and chemistry. You'll also hear an exciting announcement by SCA's Chief Research Officer, Peter Guiliano, which ties into the big question this episode explores: How can we harness scientific understanding to “make coffee better” and open up new avenues for farmer profitability? Special Thanks to Toddy This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/54/reco-podcast-hanna-neuschwander-on-unlocking-coffees-flavor-code-s5-ep-1/ - Watch the full Re:co video on YouTube: https://youtu.be/XDeqekdV6-A - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents  0:00 Introduction Peter Giuliano Introduces the Coffee Science Foundation 3:00 The story of how scientific research in mushrooms and communication with the mushroom industry led to increased demand for mushrooms 9:00 Why the specialty coffee industry needs the Coffee Science Foundation 12:00 How the Coffee Science Foundation will function and what it needs from the specialty coffee industry Hannah Neuschwander on Coffee Flavor 15:45 An explanation of Genetics-by-Environment Interaction (GEI): How the genetic potential of a coffee bean is expressed in its environment and why it matters 21:30 How does GEI interaction affect cup quality? 26:50 Explaining the global GEI trial to get this data 31:30 How the trial will measure flavor differences by measuring volatile organic compounds and by using WCR's sensory lexicon 34:15 How this trial and the academic research will be coordinated across the world 39:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

Can we create coffee plants that resist disease, drought and taste amazing? Well the answer is kind of yes. We take a look at two Kenya coffee varieties, SL28 and Ruiru+Batian. How have they come to exist and why? This is a start but by no means that end as there is so much to coffee varieties. Link to images from the episode - https://beanstuff.com/episode41/ Arabica vs Robusta episode - https://itunes.apple.com/us/podcast/battle-royale-arabica-vs-robusta-what-are-they-really/id1382928692?i=1000424427542&mt=2 Stumptown coffee varieties article - https://www.stumptowncoffee.com/varieties/ World Coffee Research - https://worldcoffeeresearch.org/ Link to YouTube Video for this episode - https://youtu.be/kGD20yuFIQk --- Support this podcast: https://anchor.fm/beanstuff/support

Greg Meenahan is the Partnership Director at World Coffee Research.https://worldcoffeeresearch.org**********************************The MAP IT FORWARD Live Podcast is sponsored by:MAP IT FORWARD - go to our website www.mapitforward.org for upcoming events and to enquire about our consulting services. Follow us on social media @imapitforward. Also checkout our new artist program at www.mapitforward.org/artist-programFor virtual access to our recent Aussie Tour Event in Australia go to www.mapitforward.com/events. Also join our facebook group www.facebook.com/groups/mapitforwardincoffeeElixir Specialty Coffee www.elixirfy.me - Looks like whiskey, feels like tea, made from coffee and unlike anything you've ever had before. Now shelf stable for 12 months.Follow Elixir on social media @elixirspecialtycoffee. Use the code imapitforward for a one time 10% discount from your first order and get great discounts when you subscribe to our Elixir Lovers Club or VIP Elixir Lovers Club.Baratza - Baratza designs innovative grinders that are easy to use, reliable, and help make great tasting coffee. To get your Baratza grinder for home, work, cafe or roastery head to www.baratza.com today.Lostsolmedia www.lostsolmedia.com. A content creating company that helps businesses big or small gain traction through consistent high quality content at an affordable price. Based out of Los Angeles California, Lostsolmedia are confident in tackling any project for client all over the USA.Watch future podcast episodes live on YouTube or listen later on Apple Podcasts and Stitcher. Don't forget to subscribe, rate this podcast and share it with your friends!

Hoy en el Podcast de Informe Agrícola hablamos sobre el crédito contributivo a patronos por retención de empleados durante los meses de emergencia, sobre el acuerdo de colaboración entre caficultores, Puerto Rico Coffee Roasters y World Coffee Research. Terminamos hablando sobre el rol de la mujer en la agricultura. Informe Agrícola es un periódico digital dedicado 100% a temas de agricultura en Puerto Rico. Este podcast será nuestro nuevo medio para compartir con el mundo los acontecimientos agrícolas de nuestra isla al igual que diversos programas educativos sobre agricultura. www.informeagricola.com

We are talking coffee this week. First Rick and Steve welcome Metric Coffee’s Xavier Alexander to the show. Metric Coffee is a collaboration between the owner of Caffe Streets in Chicago and the former Roasting Manager at Intelligentsia. It roasts all of its beans on a restored, 1961 Probat UG 15 coffee roaster. (Just now, a few coffee geeks listening got super-excited.) Then, they are joined by Hannah Neuschwanger, the Communications Director at World Coffee Research, whose mission is to grow, protect and enhance supplies of quality coffee while improving the livelihoods of the families who produce it.

If you’re a regular podcast listener, you’ll already be very familiar with our first speaker last November in San Francisco - World Coffee Research’s Hanna Neuschwander – but this time, we’re talking about far more than WCR’s sensory lexicon. We’re talking about the future. After asking us to imagine what life will be like for each of us in 2050 – well within our expected lifespans – Hanna explores both the challenges (“This is going to be, like, a super downer for a minute – sorry!”) and the opportunities (“more optimistic stuff!”) that the future holds for coffee and the industry built around it. -- Hanna Neuschwander has been communicating about coffee and science since 2004. Her writing about coffee and food has appeared in publications including Travel + Leisure, Edible Seattle, Portland Monthly, and the Oregonian, among others. She is the author of Left Coast Roast, a guidebook to artisan and influential coffee roasters on the west coast. She has presented about the history, sustainability, and economics of coffee at everywhere from Boston to Panama City. She is based in Portland, Oregon.

If you’re a regular podcast listener, you’ll already be very familiar with our first speaker last November in San Francisco - World Coffee Research’s Hanna Neuschwander – but this time, we’re talking about far more than WCR’s sensory lexicon. We’re talking about the future. After asking us to imagine what life will be like for each of us in 2050 – well within our expected lifespans – Hanna explores both the challenges (“This is going to be, like, a super downer for a minute – sorry!”) and the opportunities (“more optimistic stuff!”) that the future holds for coffee and the industry built around it. --Hanna Neuschwander has been communicating about coffee and science since 2004. Her writing about coffee and food has appeared in publications including Travel + Leisure, Edible Seattle, Portland Monthly, and the Oregonian, among others. She is the author of Left Coast Roast, a guidebook to artisan and influential coffee roasters on the west coast. She has presented about the history, sustainability, and economics of coffee at everywhere from Boston to Panama City. She is based in Portland, Oregon.

Without the coffee plant we have no coffee industry. The sustainability of coffee plants, farms, and farmers is the cornerstone of what we do and determines everything in regards to what is possible in coffee quality. This week we get to learn from Hanna Neuschwander, Director of Communications at World Coffee Research about the history and current state of both coffee plant and what part the coffee retailer has played, and can play, in shaping its development. There are many challenges that threaten coffee's future, but the more the two ends of the supply chain work together the more likely it is that those challenges will be overcome  Enjoy! LINKS BELOW www.worldcoffeersearch.org Re:Co talk (Seed as Technology): https://www.youtube.com/watch?v=NtCftF-agJI WCR Annual Report: https://worldcoffeeresearch.org/work/annual-report-2016/ WCR Coffee Varieties Catalog:  https://worldcoffeeresearch.org/work/annual-report-2016/ SCA report on farm profitability: http://www.scanews.coffee/2017/10/16/new-report-farm-profitability-launched-avance-guatemala/ www.coffeeinstitute.org Email: chris@keystotheshop.com    

We interrupt our regularly scheduled "Coffee in Space" programming for an important sidebar. Jesse is joined by guests Kraig Kraft of Catholic Relief Services, Jeremy from Socratic Coffee, Greg Meenahan from World Coffee Research, and Taylor Minor of Third Wave Water to address a notable problem in coffee: lack of finances and accessibility in research.

This week, we’re joined by Hanna Neuschwander of World Coffee Research to see how things have progressed since she last joined us on the podcast all the way back in No. 47, recorded shortly after the release of the sensory lexicon and accompanying flavour wheel from SCA(A). Before jumping into the nitty gritty of research progress, we take a side-trip along the left coast of the US – partially as, at the time of recording, Hanna would shortly be joining us there for our San Francisco event, but partially as it’s one of her many areas of expertise – to talk about the history of specialty coffee on the west coast of America. As we talk through Hanna’s own coffee history, we work our way up to her time with World Coffee Research and discuss specialty’s adoption of the sensory lexicon, the progress that’s been made with their work on F1 Hybrids, and their newest endeavour to keep the good work rolling along. No. 89 runs a little longer than the average podcast, but for good reason: Steve puts on his devil’s advocate hat as we look at various options to fund and release research.   www.nuovasimonelli.it/en  

This week, we’re joined by Hanna Neuschwander of World Coffee Research to see how things have progressed since she last joined us on the podcast all the way back in No. 47, recorded shortly after the release of the sensory lexicon and accompanying flavour wheel from SCA(A). Before jumping into the nitty gritty of research progress, we take a side-trip along the left coast of the US – partially as, at the time of recording, Hanna would shortly be joining us there for our San Francisco event, but partially as it’s one of her many areas of expertise – to talk about the history of specialty coffee on the west coast of America. As we talk through Hanna’s own coffee history, we work our way up to her time with World Coffee Research and discuss specialty’s adoption of the sensory lexicon, the progress that’s been made with their work on F1 Hybrids, and their newest endeavour to keep the good work rolling along. No. 89 runs a little longer than the average podcast, but for good reason: Steve puts on his devil’s advocate hat as we look at various options to fund and release research.   www.nuovasimonelli.it/en

Jesse is joined by Green Bean Coffee Buyer Timothy Hill and President of Counter Culture Brett Smith to discuss the company's perspective on sustainability and World Coffee Research's Checkoff Program. Counter Culture CoffeeWebsite: CounterCultureCoffee.comInstagram: @CounterCultureCoffeeMentionsWorld Coffee Research — JOIN THE CHECKOFF PROGRAMSmithsonian Global — Smithsonian Migratory Bird Center’s Bird Friendly® Coffee Program Protects Migratory Birds and Supports Shade-Grown Coffee FarmsMore episodes at TheCoffeePodcast.orgEmail us at info@thecoffeepodcast.orgInstagram @TheCoffeePodcast

E88 | Genetics & Coffee Subtitle: Interview with Hanna Neuschwander and Greg Meenahan of World Coffee Research   World Coffee Research Instagram: @WCoffeeResearch Twitter: @WCoffeeResearch Website: www.WorldCoffeeResearch.org   Hanna Neuschwander Communications Director for WCR Twitter: @hneuschwander   Greg Meenahan Director of Partnership Development for WCR Twitter: @GMeenahan     Mentions: Book (Hanna Neuschwander) — Left Coast Roast: A Guide to the Best Coffee and Roasters from San Francisco to Seattle Radiolab on CRISPR — Part I,

One of the best things about Barista Guild of Europe’s CoLab: Antwerp programmingwas undoubtedly the Wednesday morning session with SCAA’s Science Manager, EmmaSage, who lead attendees through a taste-buds-on deep dive of the World CoffeeResearch Sensory Lexicon. Whilst technology hasn’t developed to the point wherewe can share sensorial experiences via the technowebs, we can share with youEmma’s introduction to World Coffee Research, the International Multi-LocationVariety Trial, and the sensory lexicon they’ve developed to be able to be ableto objectively measure—and thus improve—desirable coffee qualities in a worldof climate change and increasing disease. World Coffee Research—and the important work they undertake—is atestament to the positive power of collaboration. We hope you are inspired byEmma’s talk to continue to collaborate, whether at events like BGE’s CoLab orwithin the new unified specialty coffee organisation! -- Emma Sage is theScience Manager at the Specialty Coffee Association of America (SCAA), whereshe promotes research, acts as the primary liaison between science andindustry, and serves as a scientific interpreter for coffee professionals. Inthis position, she has also investigated a variety of scientific topicsrelevant to the specialty coffee industry by way of original research projects,content for pathway classes, invited lectures, special reports and literaturereviews, and regular contributions to the SCAA Magazine. She also serves as theWorld Coffee Research Industry Liaison. She holds a M.S. in Botany from theUniversity of Wyoming, a B.A. in Ecology, and holds a post-graduate certificatefrom the Applied Sensory and Consumer Science Certificate Program at theUniversity of California, Davis. She has experience with a variety oflaboratory and field research projects in plant physiology, biology, ecology,enology, and climate change science which has given her a solid foundation toapply to coffee. She has always been committed to science education and isdedicated to acting as an effective resource for the specialty coffee industry. 

One of the best things about Barista Guild of Europe’s CoLab: Antwerp programming was undoubtedly the Wednesday morning session with SCAA’s Science Manager, Emma Sage, who lead attendees through a taste-buds-on deep dive of the World Coffee Research Sensory Lexicon. Whilst technology hasn’t developed to the point where we can share sensorial experiences via the technowebs, we can share with you Emma’s introduction to World Coffee Research, the International Multi-Location Variety Trial, and the sensory lexicon they’ve developed to be able to be able to objectively measure—and thus improve—desirable coffee qualities in a world of climate change and disease. World Coffee Research—and the important work they undertake—is a testament to the positive power of collaboration. We hope you are inspired by Emma’s talk to continue to collaborate, whether at events like BGE’s CoLab or within the new unified specialty coffee organisation! -- Emma Sage is the Science Manager at the Specialty Coffee Association of America (SCAA), where she promotes research, acts as the primary liaison between science and industry, and serves as a scientific interpreter for coffee professionals. In this position, she has also investigated a variety of scientific topics relevant to the specialty coffee industry by way of original research projects, content for pathway classes, invited lectures, special reports and literature reviews, and regular contributions to the SCAA Magazine. She also serves as the World Coffee Research Industry Liaison. She holds a M.S. in Botany from the University of Wyoming, a B.A. in Ecology, and holds a post-graduate certificate from the Applied Sensory and Consumer Science Certificate Program at the University of California, Davis. She has experience with a variety of laboratory and field research projects in plant physiology, biology, ecology, enology, and climate change science which has given her a solid foundation to apply to coffee. She has always been committed to science education and is dedicated to acting as an effective resource for the specialty coffee industry. 

We’ve got something super special for you this week: after Steve and Colin accidentally blundered into a realm of cleverness and research on the last podcast, we received an incredible mail from Hanna Neuschwander of World Coffee Research that filled in some of the blanks… and led to even more questions. We said we would follow up on the WCR Sensory Lexicon and the SCAA Flavour Wheel this week, but my goodness, not even we thought it would be this thorough! In No. 47, Hanna joins Steve and Jenn to discuss the many reasons for poor taste differentiation between varieties and the potential impact of the current—and future—WCR sensory lexicon(s) on the coffee industry. Fuelled by a mass of recent writing on the subject, we deep dive into three major research projects driving towards a brighter future of specialty coffee, how the lexicon makes this work scientifically possible, and what future versions of the lexicon could look like.--You can download the WCR Sensory Lexicon here or read their five-part blogpost here. Tom Owens, Peter Giuliano, and Nick Cho have also written about the Sensory Lexicon and SCAA Flavour Wheel in a fair amount of detail. Find more information on the research initiatives discussed on this week’s podcast here: Genetic Diversity of Arabica, Genetic Verification Program, F1 Hybrids, Colombia Sensory Trial. 

We’ve got something super special for you this week: after Steve and Colin accidentally blundered into a realm of cleverness and research on the last podcast, we received an incredible mail from Hanna Neuschwander of World Coffee Research that filled in some of the blanks… and led to even more questions. We said we would follow up on the WCR Sensory Lexicon and the SCAA Flavour Wheel this week, but my goodness, not even we thought it would be this thorough! In No. 47, Hanna joins Steve and Jenn to discuss the many reasons for poor taste differentiation between varieties and the potential impact of the current—and future—WCR sensory lexicon(s) on the coffee industry. Fuelled by a mass of recent writing on the subject, we deep dive into three major research projects driving towards a brighter future of specialty coffee, how the lexicon makes this work scientifically possible, and what future versions of the lexicon could look like. --You can download the WCR Sensory Lexicon here or read their five-part blogpost here. Tom Owens, Peter Giuliano, and Nick Cho have also written about the Sensory Lexicon and SCAA Flavour Wheel in a fair amount of detail. Find more information on the research initiatives discussed on this week’s podcast here: Genetic Diversity of Arabica, Genetic Verification Program, F1 Hybrids, Colombia Sensory Trial.