Flávio Borém – Universidade de Lavras, Brazil

Flavio will present his latest research project, but focus one of the most radical topics in specialty coffee these days – natural processing: Their groundbreaking finding thus far have shown that previous conceptions of what makes the best natural coffees, might not be the right ones. This is big deal in Brazil!

One of the most interesting aspects of this research work is the scientific approach to understanding the links between what is in the cherry, what happens during processing, and what are the results in the cup. Thus an important part of the project is the sensory evaluation: A panel of jurors are evaluating the outcome by tasting the coffees and describing their attributes. But what is the correlation between what people say they taste and what is actually in the brew (chemically)?

Flávio Borem is Professor at the Department of Engineering, Universidade de Lavras in Brazil. He is currently lead researcher and coordinator for the university’s coffee research projects. After obtaining his bachelor’s degree in Agronomy from the Universidade Federal de Viçosa in 1986, he went on to pursue a master’s degree in Agricultural Engineering from the Universidade Federal de Viçosa (1992) and completed his doctorate in Vegetable Crops Production at the Universidade Estadual do Norte Fluminense Darcy Ribeiro (1998). Flávío also obtained a PhD in Agricultural Products Processing Engineering from the Wageningen University, The Netherlands in 2006. Flávío Borem has published over 50 scientific articles in his field, and is as well a qualified coffee cupper, serving as cupping judge since 2007 and has held the Q-Grade certificate since 2010.

Flávio is not only the #1 researcher on coffee quality post-harvest (processing, drying, storage), he is also a passionate coffee lover and a charismatic communicator. We are thrilled that he is coming all the way from Brazil to share his latest work. For the first time in Europe, this is an early preview into the research project’s results – that are being presented to the world next year. Avant Garde!

Daniel Peterson – Hacienda Esmeralda, Panama

We could write at great length about Daniels pioneering work with Geisha in Panama, and we have here! Daniel is in charge of the coffee production at Hacienda Esmeralda in Boquete, Panama. Their processing is immaculate, yet their fame came when discovering the Geisha varietal in 2002. With winning Best of Panama numerous times and by selling their  Esmeralda Special Geisha at their own auctions, they have proved the Geisha to be one of the highest valued coffee varietals in the world, and Daniel is the #1 Geisha farmer. He will join us in Paris, sharing his knowledge about the varietal itself, the issues with the husbandry of this delicate plant and the processing of its cherries. Hacienda Esmeralda has done experiments with growing a vast number of varietals, incl. Geisha, in different areas with different micro-climates in the Boquete Valley. Daniels work has also showed great results with natural processing of geisha cherries – which should make for interesting discussions with the foremost researcher in the world on this topic, mr Flávio Borem.

Daniel is one of the founding members of the Specialty Coffee Association of Panama (SCAP), and has served as a national judge in the Best of Panama competitions.

Jacques Carneiro Pereira – Carmo Coffees, Brazil

Jacques is a fourth generation coffee producer and together with his cousin Luis Paulo Pereira (current President of BSCA) they run Carmo Coffee from the village of Carmo de Minas, in the south of Minas Gerais (Sul de Minas). This area is where most of Brazil’s Cup of Excellence winning farms have been from in the last few years, thus it has become a the focal point for discerning specialty coffee buyers from all over the world. Jacques is managing a dozen farms owned by various family members, many of whom are producing the CoE winning coffees. This year half of the winners in of Brazil Natural competition of CoE were from this region and the winner was one of Jacques Carneiro Pereira’s family members. Carmo Coffes is also representing a growing number of other ambitious farmers from neighboring villages, that also have shown merit over the last few years.

As a representative for the successful farmers in this region Jacques will come to Paris to share his extensive knowledge about varietals and farming practices, as well as explaining the meticulous work with processing the coffees that it requires to make such outstanding coffee. Jacques is the owner of a specialty coffee roasting company and a coffee shop in his village, and is a SCAA Qualified cupper himself. Thus he well also bring insight and expertise to the cupping table.

Emile Kamwenubusa – BAP, Burundi

The Newest Crop, from a New Destination, a New African Gem: Burundi. Thus we have invited an important personality at the forefront of this country’s promising coffee development: Emile Kamwenubusa at Burundi Agrobusiness Program (BAP) oversees improvement in production, productivity and quality from grower to exporter. He works at all levels with with the overarching aim of linking quality in the field to quality in the cup.

BAP’s purpose is to encourage activities focusing on strengthening trade knowledge and the skills of producers, thus providing technical guidance and material support, entrepreneurs are provided with the opportunity to increase their knowledge of market standards. Emile will share with us his work as an agronomist, and explain the work they do in the field as well at processing level, to ensure the great quality that Burundi is producing these days. All coffees in Burundi are of the Bourbon varietal (thus giving us a chance for a comparative cupping with Bourbons from Brazil), and they have traditionally done a “double fermentation” process at the washing stations. Emile will explain the issues concerning the potato defect as well as other origin-specific topics. We are very much looking forward to cup the very latest crop and present this newly acquainted origin.


5 thoughts on “Speakers

  1. Pingback: When processing coffee cherries… What happens? « the collaborative

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  3. Pingback: Warm up to LCDC 2.0 at Belleville, November 6, 2014 | the collaborative

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