Exhibitor of the Day

APRIL 22, 2017

YUNAN COFFEE

Issue 3

A PUBLICATION OF THE SPECIALTY COFFEE ASSOCIATION

COFFEE EDUCATION AND

COLLABORATION

SENSORY EXPERIENCES AT RE:CO SYMPOSIUM

FAIRTRADE AND BEYOND

INTERACTIVE EXHIBITS AT THE EXPO

BUILDING YOUTH LIVELIHOODS IN

NICARAGUABODUM

On the Cover

2 THE DAILY EDITION | SATURDAY, APRIL 22, 2017

6 Coffee Education & Collaboration

MIKE EBERT

8 Swiss Water Sensory Experience

STEVEN LEE

10 Fairtrade and Beyond

KYLE FREUND

14 Building Youth Livelihoods in Nicaragua

ROSEMARY TRENT

STAFFLily Kubota

Executive Editor

Susan Gates

Advertising Sales

Tiffany Howard

Design

Danny Pinnell Digital Edition

ON THE COVERIntroducing the e.PEBO

Coffee Maker by Bodum:

An electric edition of the PEBO Vacuum Coffee Maker

The PEBO Vacuum Coffee Maker became the modern version

of the Santos; and today, an electric version, the e.PEBO, is

now available. The e.PEBO continues to brew a perfect cup

of coffee as long as it’s near an electric outlet. Consequently,

an external heat source is no longer needed, making it even

simpler to use.

SATURDAY, APRIL 22, 2017

ADVERTISERSAhlstrom

Bodum

Bushwick Tea

Cropster

Curtis

EK/Clever

Fetco

Host Milano

HunterLab

Illy Cafe

Monin

Rekerdres Insurance

Swiss Water

Yunnan Coffee

TABLE OF CONTENTS SCHEDULE OF EVENTS SATURDAY, APRIL 227:30–9am IWCA Breakfast – Ticketed Event

7:45am Starbucks Kent Plant Tour

8am Starbucks Kent Plant Tour

8am–5pm Expo Registration Open

8am–10:30am Exhibit Hall open to Exhibitors only

8am–5pm Pathway Classes

9am–12pm Lectures

9am–10:15am Portrait Country Program: Kenya

9am–3:30pm United States Barista Championship – Semi-finals

10:15am–12pm Kenya Cupping: Kenya Coffee Directorate

10:30am–4pm United States Brewers Cup Championship – Round 1 continued

10:30am–4pm United States Cup Tasters Championship – Semi-finals

10:30am Starbucks Kent Plant Tour

10:45am Starbucks Kent Plant Tour

11am–4pm United States Roaster Championship

10:30am–5:30pm Exhibit Hall Open to Registrants

12–1:30pm CQI Luncheon – Ticketed Event

3–4pm SCA Volunteer Leadership Meet & Greet

4:30–5:30 Roasters Guild Mixer – RG Members + Others Interested in RG

5:30–6:30pm Roasters Guild Meeting – RG Members + Others Interested in RG

7:30pm Roasters Guild Party, hosted by Roast – Everyone Invited 21 & over

DAILY EDITION ONLINEThanks to our digital edition sponsor: Brazil International Coffee Week

To read the Daily Edition online, visit: http://bit.ly/Daily-Edition-2017

CHINA

Japan

Yunnan

Wenshan

Pu’er

Lincang

Dali

BaoshanDehong

Nujiang

Xishuangbanna

23°26′

Pu’er is the epicenter of Yunnan coffee and home to the Yunnan International Coffee Exchange (YCE)

Yunnan Province

The 8th largest in China bordering Vietnam, Laos, and Myanmar with a population of 46 million including 52 ethnic groups. Yunnan produces 98% of all Chinese coffee.

YCE’s headquarter facilities include a state of the art coffee trading center, SCA certified training facility, full-service cupping lab, training café and finance center

Best of Yunnan top 12 finalistsParticipate in our E-Auction

Beginning Saturday, April 22 at noonBid at www.yce.coffeeauction.org

Visit us at booth 2733And our Pop-Up Café on the Skybridge

Yunnan Province boarders Vietnam, Laos and Myanmar and produces 98% of all coffee grown in China

Interactive Exhibits at the Expo

SATURDAY, APRIL 22, 2017

CHINA

Japan

Yunnan

Wenshan

Pu’er

Lincang

Dali

BaoshanDehong

Nujiang

Xishuangbanna

23°26′

Pu’er is the epicenter of Yunnan coffee and home to the Yunnan International Coffee Exchange (YCE)

Yunnan Province

The 8th largest in China bordering Vietnam, Laos, and Myanmar with a population of 46 million including 52 ethnic groups. Yunnan produces 98% of all Chinese coffee.

YCE’s headquarter facilities include a state of the art coffee trading center, SCA certified training facility, full-service cupping lab, training café and finance center

Best of Yunnan top 12 finalistsParticipate in our E-Auction

Beginning Saturday, April 22 at noonBid at www.yce.coffeeauction.org

Visit us at booth 2733And our Pop-Up Café on the Skybridge

Yunnan Province boarders Vietnam, Laos and Myanmar and produces 98% of all coffee grown in China

4 THE DAILY EDITION | SATURDAY, APRIL 22, 2017

EXHIBITOR, SPONSOR & INDUSTRY NEWS

Pop-Up Cafes | SATURDAY FEATURED COFFEE SERVICE

YUNNAN INTERNATIONAL COFFEE EXCHANGE (YCE)The Yunnan International Coffee Exchange (YCE) is proud to be a Pop-Up sponsor at the 2017 Global Specialty Coffee Expo.

The YCE Pop-Up is the first to be serving espresso beverages made exclusively with coffees grown in Yunnan Province, China. Each of the coffees served are among the top 36 finalists in the 2017 Best of Yunnan Coffee Competition held in March at YCE’s headquarters in Pu’er City, China. The competition attracted over 120 entries, each entry scored by both national and international juries of licensed Q Graders. The coffees are artfully roasted by Camber Coffee Roasters of Bellingham, WA. and are being hand crafted on a La Marzocco Strada EP. The barista team under the capable leadership of Kris Wu from Revolver Coffee in Vancouver, BC and Charles VonHoogenstyn from End Game Café in Oakland, CA will assure every shot is perfectly pulled.

Yunnan Province has a long history of coffee production dating back to 1893, but in the past 20 years has grown to become the 7th largest producer of Arabica coffee in the world. Over 380,000 families are involved in coffee production in Yunnan province. There are 8 coffee regions in Yunnan each with its own characteristics and micro-climates.

See us at SCA ExpoBOOTH #1344Join us for the Curtis VREXPERIENCE

Since 2016. Wilbur Curtis has. . .

CO2 Emission Saved 1,756,867.63 lbs.

Light Bulbs Powered 3,438,156.3 for a day

Equivalent Trees Planted 44,249.07

Brewers built by the sun.

COUNTER CULTUREAmazing coffees served by amazing people, quickly. That’s what Counter Culture’s pop-up cafe is all about. We will be serving espresso, espresso + milk, and batch brew drip using coffees from Bolivia, Burundi, Colombia, El Salvador, Panama, Papua New Guinea, and Rwanda - including Finca Nuguo - the Gesha from Panama that 2016 USBC champion Lem Butler used in his award winning signature beverage.

Altitudes ranging between 1,000m and 1,700m, rich soils, adequate rainfall, and unique cloud cover create perfect conditions for high quality coffees. Producing 98% of all Arabica coffees grown in China, Yunnan Province’s location on the Tropic of Cancer provides cold nights not found in most coffee growing regions. Many feel that it is these cold nights that makes the predominate cultivar, Catimor, develop more sugars that lead to unique and distinctive cupping characteristics.

YCE hopes that you will stop by the Pop-Up Café on the Skybridge or the Pour Over Bar at booth 1733. Our staff will be happy to talk with you about how you can buy these great coffees from Yunnan.

YCE will also be facilitating an E-Auction of 1 bag (60kg) of coffee from each of the top 12 finalists in the Best of Yunnan Coffee Competi-tion—scores ranging from 82 to 85. There will be a cupping session at 3:45 on Friday, room 619. The auction will open at noon on Saturday, April 22nd and close at noon on Sunday. Winners announced at the YCE booth 1733 immediately following the auction close.

Register for the auction at yce.coffeeauction.org/register.

EXHIBITOR, SPONSOR & INDUSTRY NEWS

Pop-Up Cafes | SATURDAY FEATURED COFFEE SERVICE

See us at SCA ExpoBOOTH #1344Join us for the Curtis VREXPERIENCE

Since 2016. Wilbur Curtis has. . .

CO2 Emission Saved 1,756,867.63 lbs.

Light Bulbs Powered 3,438,156.3 for a day

Equivalent Trees Planted 44,249.07

Brewers built by the sun.

6 THE DAILY EDITION | SATURDAY, APRIL 22, 2017

One of my fi rst educational experiences involving the Specialty Coffee Association of America (SCAA) occurred in the mid-nineties. One of the earliest “pathways” (even though that term would come more than a decade later) was the Golden Cup Technician class.

This was the fi rst class I took that was not offered by a company trying to sell me something. Not that there was anything wrong with that at some level—in fact, most of my early training and success in the coffee world came this way. But this was another level of education; a class put together by multiple subject matter experts, vetted and updated every few years.

Years later, I played a small part in helping launch the SCAA pathway programs. This was light years ahead of that fi rst Golden Cup class. Not only had the curriculum been expanded and vetted at an even higher level of scrutiny; the process to become a Specialized Lead Instructor was implemented, bringing the quality of how classes were delivered to much higher levels.

Personally, I utilize the SCAA pathway training system for private training within companies I have worked at, and now as a consultant in

the specialty coffee arena. There is one reason; it keeps me honest, ahead of the curve and most im-portantly, keeps me from believing my own ideology as my primary source of knowledge. I still fi nd myself quoting old industry urban myths once awhile; some of them were beaten into my head from an early age. The pathway system has helped me grow into the coffee professional I am today, but most importantly, helps me to keep growing.

I am very excited about the merging of SCAA and Speciality Coffee Association of Europe (SCAE) heritage educational programs. It is a continuation of the journey we all started so many years ago; trying to discover and learn all we could about specialty coffee. We are still trying to an-swer those lingering questions we all have, but also making sure it is based on science and most impor-tantly, is inclusive to all cultures, tastes and practices.

The SCAA heritage educational programs were created by a huge number of people I respect; peo-ple I know are actively engaged in their craft every day and our striving for excellence. We are now merging that program with another group people I have re-spected for years from the “other side of the pond.” They bring with them the same experience and expertise we have had on our side; this just makes our educational program something we can now truly call world-class.

I saw the future fi rst-hand a few weeks back in Paris, where the fi rst meeing of the new education advi-sory council took place. Although

Coffee Education & Collaboration

MIKE EBERT

the work to merge the educational programs started some time ago, this was our fi rst opportunity to work as one organization and start to put the “meat on the bones” of a unifi ed educational program. There were plenty of moments that I was in complete awe that I was asked to be at that table; for the talent and experience in that room was astounding.

It is true, this is an immense undertaking—the fi rst of its kind, if you will. We still have a lot of work to do, and we will need a lot of support and expertise. There will be many opportunities to learn more, ask questions, and give insight at Expo this year. The new Education Advisory Council has been formed, and the current roster of people on this committee is listed here:

Andrew Hetzel, Chair

Ludovic Maillard, Vice-Chair

Todd Arnette

Davide Cobelli

Roukiat Delrue

Mike Ebert

Dorothea Hescock

Panagiotis Konstantinopoulos

Paul Meikle-Janney

Tim Sturk

John Thompson

Susan Hollins (SCA Staff)

Some will be here this weekend. Seek us out, ask us questions, get excited with us!

MIKE EBERT IS A CO-FOUND-ER AT FIREDANCER COFFEE CONSULTANTS AND PAST PRESIDENT OF THE SCAA.

New Dessert Inspired CreationsWho says you can’t have dessert for breakfast? Introducing

Monin Tiramisu and Butter Pecan Syrups, made with natural flavors and no artificial ingredients - perfect for crafting

indulgent hot, iced and frozen specialty coffee beverages.

Visit Booth #2519 to try these tasty flavors!

www.monin.com

New Dessert Inspired CreationsWho says you can’t have dessert for breakfast? Introducing

Monin Tiramisu and Butter Pecan Syrups, made with natural flavors and no artificial ingredients - perfect for crafting

indulgent hot, iced and frozen specialty coffee beverages.

Visit Booth #2519 to try these tasty flavors!

www.monin.com

8 THE DAILY EDITION | SATURDAY, APRIL 22, 2017

Trust your senses.

® are trademarks of Swiss Water Decaffeinated Coffee Company Inc.

This is no fairy tale. We are constantly improving our process, removing caffeine and nothing else. Cup it yourself. Ask for a sample kit.

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swiss water snow white r03v05_mh-scaa.pdf 1 3/2/17 3:53 PM

Over the last couple of days, something was going on at Re:-co—something to stimulate the senses, promote discussion, and open up the world of possibilities. The Sensory Experience Area at Re:co has been a fi xture of this event since the Boston sympo-sium in 2013. Each year we try to explore and engage the senses in new and meaningful ways, and to tie those experiences back to the talks that are taking place across the hall at Re:co. This year, we had an amazing line up of activities, integrating a variety of industries, disciplines and concepts…and there were a couple of interesting things involving coffee too. Here is the lineup that we had to offer this year:

Coffee and Whiskey Compar-ison: Le Nez Aroma Activity was lead by Viva Lenoir. It showed some of the similarities in aromatic compounds in coffee and whiskey and tied in process and how aro-matic properties via those process-es affect the fi nal product using

Sensory Experiences at Re:Co Symposium STEVEN LEE

samples from the newly released Le Nez du Whiskey. There was also an aromatic comparison of whiskey and coffee using a blended scotch to compare with a Sumatra, and a Japanese whiskey to compare to a Rwanda.

Coffee Futures: Tasting New Hybrid Coffees was organized by World Coffee Research (WCR) and offered a unique opportunity to taste some F1 Hybrids. There was Starmaya—the fi rst F1 Hybrid from seed; Mudndo Maya—a cross between a Timor Hybrid and a wild Ethiopian accession; and Cen-troamericano—a cross between a Timor Hybrid and Rume Sudan variety.

Re:co Symposium fellow Olivia Auell designed the fi nal exercise of the day—Narrowing the Senses: The Physiology of Taste. This mind bending exercise involved a bitterness blocker and a sweetness blocker to alter one’s expectations and perceptions of taste. The aftereffect of the experiment truly altered the way that one perceived

fl avor and made one rethink a lot of what we know about sensory experiences.

Day two started off with a wine experience designed by Dr. Henry “Hoby” Wedler from UC Davis. It involved a bunch of wine aromatics and tasting of three wines. In fact, there were only two—but part of the experience was to see how one’s perceptions changed based on context and sensory inputs. It was a pretty fascinating activity.

Dr. Amina Harris helped to design a honey tasting, illustrat-ing the differences in honey and how there are so many fi elds that we as coffee professionals can learn from. There were three very distinctly different honeys to taste and compare.

Last, but not least, George Howell designed an experience

in conjunction with a talk given by Dr. Christopher Hendon which involved previously frozen green coffee. We tasted vintages from 2012 and 2013 with barely a hint of age…which was pretty mind-al-tering in the way that we can think about preserving and maintaining the quality of coffee.

All in all, it was a great two days of experimentation, discussion and opening up one’s mind to the opportunities out there. One of the great things about coffee is that it doesn’t stagnate and there is always something to learn.

STEVEN LEE IS THE DIRECTOR OF COFFEE FOR GROUND-WORK COFFEE AND SERVES ON THE ROASTERS GUILD EX-ECUTIVE COUNCIL. HE WAS THE SENSORY EXPERIENCE LEAD VOLUNTEER FOR RE:CO

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Simple, connected, complete and free for buyers - hub.cropster.com

Get the whole storyOrder samples

Complete information you can use and shareFind unique coffees from trusted sellers

hub.cropster.com

10 THE DAILY EDITION | SATURDAY, APRIL 22, 2017

Specialty coffee is a leader in sustainability. From the world’s first fair trade coffee landing on store shelves more than 30 years ago, farmers, traders, roasters, and consumers have pushed the concept of sus-tainability a long way.

In North America, there are a variety of approaches to Fair-trade—but only products with the Fairtrade Mark meet international Fairtrade Standards.

Coffee sporting the FAIRTRADE Mark ensures that:

• Farmer organizations receive at least the Fairtrade Minimum Price (currently $1.40 per pound) or the market price (whichever is higher), and the Fairtrade Premium ($0.20 per pound) on top of that.

• Farmer organizations demo-cratically invest the Premium with 25% earmarked for pro-ductivity and quality improve-ments.

• Traders and companies engage in fair and sustainable practic-es, including transparency in contracts, sharing of sourc-ing plans, and trading with integrity.

• Farmer organizations and traders comply with the Fair-trade Standards, which cover economic, social and environ-mental criteria.

Fairtrade Standards are set in a transparent process according to best practices outlined by the ISEAL Alliance (www.isealalliance.org). This involves consultation with stakeholders at all levels of the supply chain – including farmers – and regular collecting of sustainable production costs to inform policy (learn more at www.fairtr.de/standards).

In addition to a rigorous certifi-cation, Fairtrade conducts regular research into how to improve our impact, occasionally collaborating with other organizations like Utz Certified, Rainforest Alliance, the Global Coffee Platform, Conserva-tion International, and others.

LOOKING INTO LIVING INCOMEThe majority of world’s coffee

is produced by 25 million small-scale coffee farmers. And while the coffee industry aims to be a sustainability leader, the fact is that many farmers continue to struggle to make ends meet and support their families.

To develop a better under-standing of how Fairtrade can help farmers move toward a living income, we recently worked with True Price on an assessment of household income in seven pro-ducer countries, including Rwanda, Tanzania, Uganda, Kenya, India, Indonesia and Vietnam.

This research will be released in June and will inform discussions across the coffee sector on how supply chain actors can partner with farmers to achieve a ‘living income’. As specialty coffee moves forward, there is still space for new and innovative approaches to improve the livelihoods of coffee farmers and their families.

For more information on Fairtrade, visit www.fairtradeamerica.org.

KYLE FREUND IS THE DIGITAL CONTENT MANAGER AT FAIR-TRADE AMERICA.

According to the Washington Post, we have gone from only storing 25% of our information digitally to storing 94% of our information this way. While this has been a boon for users, it also puts our data at risk for Cybercrime.

Are coffee merchants at risk? Yes, just the same as anyone today who uses credit cards! Yes, 'chipped' credit cards and other anti-counterfeit measures are use-ful. But, we also know that the risk landscape is constantly evolving, along with our increasing duty (meaning our liability) to protect third-party data.

CNN noted that in 2016, Wendy's discovered that 1,000+ locations had been hacked for cardholder names, numbers, and expiration dates. A website was hosted for customers to verify if

they had eaten at one of those Wendy’s locations. For hacked customers, Wendy’s offered credit monitoring protection.

So—apart from hardening your system with new routers, firewalls, filters, partitions, daily backups, etc.—for, say, a small coffee trader off some 5,000 bags/year, what might be the steps and cost of your loss exposure from data breach?

STEP ONE Call Forensics Assessor (Cost: $5,000)—Assessors figure out what information was taken, how it happened and where it happened. Let's suppose it is 500 customers.

STEP TWO Notify Customers (Cost: $5,000–$10,000)—Depending on the jurisdiction, you will need specialized language that is state law compliant to describe the

incident, address the steps taken and outline remedies.

STEP THREE Notify State /Federal regulators (Cost: $20,000–$40,000) —Many states have similar remedi-ation plans, plus FBI, Federal Trade Commission, and HIPPA may be interested.

STEP FOUR Mount Your Defense (Cost: $15,000–$50,000)—Need-less to say, there will be conse-quences to the breach, including proving whether the breach was at all negligent.

TOTAL COST: $60,000 – $105,000In 2016, Cybersecurity News

noted that “over 70 percent of at-tacks target small businesses,” and “it is estimated that 60 percent of hacked small- and medium-sized businesses will go under after only six months."

Fairtrade and Beyond KYLE FREUND

The good news is not just that this is insurable, but also that good underwriters will help 'harden' your site and processes, will help train you and your team, and will incentivize you to evolve your sys-tems. The cyber thieves will pick on easier targets.

An old saying applies: Two nat-uralists hiking in the woods discuss how they would respond to a big grizzly. The first one opines that he might run faster than the bear. The second notes that all he has to do is run a just bit faster than the other!

Coffee Merchants, Cyber Security & Data Breach Risk

EXHIBITOR, SPONSOR & INDUSTRY NEWS

MAKE SURE YOUR FOUNDATION IS FETCO.

The perfect cup starts with the best equipment. Whether you’re an independent

coffee shop or a high-volume operation, FETCO offers energy-saving brewers

you can truly depend on. We’ve spent the past 30 years developing a vertically

integrated manufacturing process focused on innovation, precision and product

integrity—so you can brew high-quality, consistent coffee every time.

© 2017 Food Equipment Technology Company

Visit us at the Global Specialty Coffee Expo, booth number #1132, to learn more. Or, call 1.800.338.2699 to schedule a consultation.fetco.com

IF COFFEE IS YOURCORNERSTONE

17-FET-0185 Ad_SCA_032817_1.indd 1 3/30/17 2:48 PM

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Ber

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MAKE SURE YOUR FOUNDATION IS FETCO.

The perfect cup starts with the best equipment. Whether you’re an independent

coffee shop or a high-volume operation, FETCO offers energy-saving brewers

you can truly depend on. We’ve spent the past 30 years developing a vertically

integrated manufacturing process focused on innovation, precision and product

integrity—so you can brew high-quality, consistent coffee every time.

© 2017 Food Equipment Technology Company

Visit us at the Global Specialty Coffee Expo, booth number #1132, to learn more. Or, call 1.800.338.2699 to schedule a consultation.fetco.com

IF COFFEE IS YOURCORNERSTONE

17-FET-0185 Ad_SCA_032817_1.indd 1 3/30/17 2:48 PM

12 THE DAILY EDITION | SATURDAY, APRIL 22, 2017

Many cups of coffee have been brewed since the founder, Peter Bodum, introduced the revolu-tionary vacuum coffee maker, the Santos. It has been a part of BODUM®’s core assortment since 1958. Not only did it yield a tasty and aromatic cup of coffee, it did so in just four minutes. The patent-ed filter played a significant role in the brewing process, and also eliminated the use of a cotton or filter paper. BODUM® continues to stand by its philosophy to “Make Taste. Not Waste.”

Introducing the e.PEBO Coffee Maker: An electric

edition of the PEBO Vacuum Coffee Maker.The PEBO Vacuum Coffee

Maker became the modern version of the Santos; and today, an elec-tric version, the e.PEBO, is now available. The e.PEBO continues to brew a perfect cup of coffee as long as it’s near an electric outlet. Consequently, an external heat source is no longer needed, mak-ing it even simpler to use.

Be your own scientist: Create the ultimate cup of

hot, black coffee.In America, the vacuum coffee

method is often called “Siphon.” Siphon coffee is the “new” drip coffee, and will make your cof-fee-skills look and taste even “hot-ter.” The brewing method ensures all the precious oils are extracted from the coffee beans. The meticu-lously calibrated brewing tempera-ture and time, combined with the vacuum created during the brew-ing process, will seal the flavor and yield a cup of coffee that will make your taste buds think they’ve tasted a bit of heaven. The built-in filter has a snug fit that prevents any sediments being transport-ed back into the jug. When the e.PEBO brews, it’s almost like a small lab experiment. Great tasting coffee plus a fun, visual display at the touch of a button.

EXHIBITOR, SPONSOR & INDUSTRY NEWS

A new chapter in the legendary BODUM® story: LIFTING THE LEGACY OF THE SANTOS TO NEW HEIGHTS.

The Research Center of the Specialty Coffee Association this week announced the launch of a new, 2-year research project to study the fundamentals of coffee extractionat the legendary UC Davis in Califor-nia. This research study- fully funded by appliance designer Breville, will focus on the sensory, chemical, and physical science of coffee extraction, and promises to be the first public reexamination of funda-mental coffee extraction science in two generations. “It’s an exciting time for coffee science”, says Peter Giuliano, Chief Research Officer of SCA, “and it’s thrilling that academic institutions like UC Davis and forward-thinking companies like Breville are interested in committing to the idea of coffee research that benefits all of us.”

The research will be led by Chemical Engineering Professor Dr. William Ristenpart and Sensory Science Professor Dr. Jean-Xavier Guinard. Though the UC Davis Coffee Center is new, the two have a strong background in coffee science: Prof. Ristenpart co-created the university’s ‘Design of Coffee’ curriculum and Prof. Guinard helped develop the SCA Flavor Wheel. It will be the first major piece of research at the coffee center.

SCA Kicks Off

Brewing Researchat UC Davis

INTERACTIVE EXHIBITS AT GLOBAL SPECIALTY COFFEE EXPO

THE DAILY EDITION | SATURDAY, APRIL 16, 2016 13

Booth#541

From green to roast

Only HunterLab combines full vis ible spectrum analysis

with SCAA Roast Classif ication numbers, providing the most

accurate and consistent color values available to the coffee industry.

In an age when technology can mean so many different things to different people, SCA’s goal is to introduce members to the hardware, software, and services that empower coffee bar owners and staff to deliver a new and fresh experience to their customers. It’s not just about automation or flashy electronics—technology can and should be used to shorten the distance between a customer and her coffee; to speed the connection between the barista and the brew bar; and to grow the relationship between the team and the shop manager.

In 2016, SCA presented the first Technology Pavilion, which concentrated a number of for-ward-thinking vendors in a single location that allowed members to see different technologies concentrated in a single location. At this year's Expo, you'll see real time applications of this pledge, as we’ve partnered with what we feel are some of the best-of-breed technology companies to showcase their services in a real cafe environment.

We hope you’ll make time to experience this year’s Technology Pavilion, and everything it has to offer.

Tech Pavilion

Uppers & Downers is a concept created by Good Beer hunting and Stephen Morrissey and aims to explore the creative and technical cross-over between specialty coffee and craft beer. As an education event series, including an annual festival, we’ve been able to inspire more collaboration, innovation, and knowl-edge sharing in the realm of coffee beers.

As the series has grown, it’s become even more inclusive to roasters, brewers, cider makers, baristas, bartenders, chefs, distillers and more. In our second year joining the Global Coffee Expo, we’re excited to bring you some of the most interesting expres-sions of this cross-over to-date. Join us for a conversation over some delicious beverages and learn about where we’re going next.

INTERACTIVE EXHIBITS AT GLOBAL SPECIALTY COFFEE EXPO

Uppers & Downers

Design LabAfter launching in Atlanta 2016, Design Lab is returning to the Global

Specialty Coffee Expo this year in Seattle. Great coffee is synonymous with great design, and increasingly serves a critical function in distinguish-ing specialty coffee. Design Lab seeks to celebrate this effort through three key platforms—coffee spaces, coffee vessels and an expanded packaging showcase. Be sure to stop by the three locations throughout the show: Packaging in the South Hall on aisle 1100, Spaces in the Sky-bridge Lobby, and Vessels at theTCC on Level 3.

14 THE DAILY EDITION | SATURDAY, APRIL 22, 2017

ADV_Fiera_SCAA_95,25x122,76_13Febbraio.indd 1 13/02/17 12:59

Every young person imagines what their future will look like and dreams of what they would like to become. For those who live in poverty, the surest path to a brighter future is an education, but in coffee producing communities in Nicaragua, many young people are forced to drop out of school to help their families make ends meet. Absent an education, it’s very diffi cult for them to transcend their circumstances.

Save the Children, a global hu-manitarian organization, is working in partnership with Student’s Re-build, a collaborative program of the Bezos Family Foundation, and other partners to implement youth livelihoods and life skills projects in 47 coffee-producing communities in the departments of Matagalpa and Jinotega in Nicaragua.

As is the case in many cof-fee-producing countries, climate change, globalization and declin-ing commodity prices are making it increasingly diffi cult for micro and small-scale coffee producers

to feed their families, let alone educate their children. Most youth in the communities served by the project have only completed 6th grade and spend their days working on their families’ coffee plots. Even when they are not working, they typically can’t access secondary education because of distance – most secondary schools are in the municipal capital – and the high costs of transport, room and board.

The chances of these children realizing their dreams of a better life are slim. Nevertheless, these young people—like 16-year-old Deivin, a project participant—still have dreams, and want to work hard to make them happen. “I want to fi nish high school and study to be an agricultural tech-nician. If I learn more, I can help other people improve their coffee production,” he says.

Save the Children is helping Deiven, and other young people like him, through the Skills to Succeed for Young Entrepreneurs

“If I learn more, I can help other people improve their coff ee produc-tion,” says Deivin Eliú Zelaya, (16). project, by strengthening their

basic business skills and introduc-ing them to entrepreneurial activities that can provide additional sources of income, such as beekeeping for honey produc-tion or raising egg-laying chickens to complement their income from coffee. This is critical especially during the months when there is no coffee production, limiting income and putting families at risk of seasonal hunger.

The project empowers youth to take ownership of their livelihoods and make informed decisions for their futures by training them on employability skills, personal fi nancial literacy and livelihood planning, in addition to supports for new business ventures, such as access to credit and start up inputs. The goal of the project is to help young people learn how to manage coffee farming as a busi-ness and how to develop sustain-able livelihoods around it.

Project participant, Berling, 21, explains: “Usually we sow the land the way our parents tell us, the same way their parents did it. We don’t account for how much we invest and how much we make, so we do not have a good sense of whether or not what we are doing is good business. My expecta-tion is to add value to our coffee production.”

Norvin, age 23, elaborates, “We now know how to analyze whether or not what we are doing gives us profi ts, whether or not our farm is a good business. We’re also

learning how to get loans, how to handle the loans, and how to start saving.”

“At home, there’s a little bit of income from coffee because it’s harvesting season, so we live off that,” says 13-year-old Candida, who, thanks to the training and support she received from Save the Children, has been able to procure hens and now runs an egg business with another young woman. “But, in the ‘quiet time’—April to June, when there is no coffee picking – my brothers must look for other work.” Candida’s egg-laying hen initiative has 50 hens. The micro-business fosters collective participation and team-work—another goal of the project.

“It’s been really interesting,” says 22-year-old Noemí, a partner in Candida’s egg business. “We won’t stop when the project ends; we want to continue with what we already have, creating other initia-tives that are maybe even bigger,” Noemí adds. “That’s the idea: not to be satisfi ed with the little we have, but to expand.”

She and Candida have already sold around 900 eggs and now have four local stores as regu-lar customers. “The project is important – it helps families with limited resources, like mine,” says Cándida, “It enables us to do something new while continuing to farm coffee.”

ROSEMARY TRENT IS THE DIRECTOR OF STRATEGIC PARTNERSHIPS AT SAVE THE CHILDREN U.S.

Building Youth Livelihoods in Nicaragua ROSEMARY TRENT

“I’m also excited because we will know how to analyze whether… our farm is a good business,” says Norvin J. Herrera, age 23.

“The project is important - it helps families with limited resources, like mine,” says Cándida (13). “It enables us to do something new while continuing to farm

coff ee.”

Yasmir (14) works on the family coff ee farm in the mornings and goes to middle school in the afternoons. He considers himself lucky because,

unlike many kids his age, he can still go to school.

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Discover the distinctive taste

of illy’s unique blend, sourced

from the top 1% of Arabica

beans grown around the

globe. Roasted to perfection

in Trieste, Italy and then

packaged in our exclusive

pressurized tins that lock in

flavor and enhance aroma. All

to deliver a beautiful taste, so

you can sip something simply

extraordinary.

Sip. Savor. Be Inspired.

livehappilly

DELIGHT IN THE BEAUTIFUL TASTE OF ILLY

ILLY® and illy logo are registered trademarks of illycaffè S.p.A. via Flavia 110-34147 Trieste — Italy. © 2017 illy caffè North America, Inc. All rights reserved.

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