Day 2: Improving Coffee Quality, Practical Techniques
Experimental coffee processing methods: anaerobic fermentation, carbonic maceration, and controlled fermentation.
How these techniques are redefining flavour profiles, improving quality, and creating new opportunities in specialty coffee markets.
An interactive discussion with industry experts exploring the science and art behind controlled fermentation and carbonic maceration.
Practical applications
Challenges
Potential for these methods to elevate coffee quality and meet consumer demand for unique flavour experiences.
This panel highlights the critical role of women in the coffee industry, from farming to leadership positions.
Initiatives empowering women
Contributions to sustainability
Achieving equity across the coffee value chain
- Danielle P Baliza - Professora do IF Sudeste MG e Diretora de Pesquisa e Sustentabilidade da IWCA Brasil, Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas
- Carla Noboa - Founder and President, INOBA CAFÉ
A data-driven exploration of the growing demand for specialty coffee, including insights into consumer preferences for traceability, sustainability, and unique flavour profiles.
How producers and exporters can adapt to these trends to capture premium markets.
A conversation on the increasing popularity of functional coffees, such as those infused with vitamins or adaptogens, and their potential to tap into wellness-focused consumer segments in emerging markets.
Cuisine from Minas Gerais with ingredients from the farm visited. Dessert coffee from the previous year's harvest.