Morten from @nordicapproach helps kick off #nordicroasterforum2019 with the first competition cupping for Nordic Roaster Competition! Rust resistant varieties is the theme this year, which is in line with the forum's climate change adaptation theme.
Fufa Eticha studied Economics in Ethiopia, followed by a Master of Coffee Science and Economics at IllyCafe in Italy. He has been in the coffee industry for more than seven years, working with different projects in agronomy & sustainability, marketing & traceability, production, processing, and helping farmers access finance. Recently Fufa joined the Belco team in Ethiopia, specifically working on an agroforestry project that began 10 years ago.
Jacques Chambrillon arrived in Ethiopia in 2005 as a student to complete field work in Ambo (West Shoa), Gimbi (West Wallagga) and Anfilloo (Kelem Wallagga). In 2007, he became a coffee merchant and purchased his first coffees from Anfilloo and Gidaamii (Ethiopia). The idea for his company was simple: provide traceable coffee from an unknown region, improve coffee quality, and promote the natural process (at this time, most specialty buyers were only interested in washed coffee). In 2011, Jacques started a micro-roastery and continued buying coffee from Ethiopia and in 2014, he joined Belco and together opened an office in Addis Ababa. Today he works with a full team consisting of a Q-grade cupper, two fields engineers, and one researcher.
Fufa and Jacques will co-present To Understand and to Promote Ethiopian Agroforestry in Coffee Farm: a local approach of sourcing. It is about how agroforestry can be used to increase coffee quality.
Tickets can be purchased at http://nordicbaristacup.com/products-page/nordic-roaster-forum-2019-attendees-fee/, or through the link in our bio.
We decided to make this year’s competition about hybrids since they are apart of strategies producers can use to become more sustainable. Hybrid cultivars are more resistant to leaf rust and can also be potentially drought-resistant and protect against other threats that traditional varieties are more vulnerable to. By planting hybrids, a producer can significantly reduce the use amount of agro-chemicals they use, while still maintaining a steady level of production.
Another motivation for this year’s competition theme is related to the amount of scepticism amongst coffee buyers toward the supposed cup quality of hybrids. We will explore hybrid cup quality potential through it being this year’s obligatory category at NRC.
While the competition is full, you can still join us at the forum! Tickets can be accessed through the link in our bio.
Posted @withrepost • @timwendelboe Here are the confirmed roasters competing at this year’s Nordic Roaster Competition, taking place during the 2019 Nordic Roaster Forum on 4th-5th October. If you are a roaster or cupper who would like to attend, you can get your tickets here from the link in our bio 👆
COMPETING NORDIC ROASTERS:
Jørgensen Kaffebrenneri Tim Wendelboe AS da Matteo My Ugly Baby Johan & Nyström Kafferostare & Tehandlare AB Black Cat AS Kaffa Muttley & Jacks´s April Kafferäven
Greg Meenahan is the Partnership Director for World Coffee Research and is coordinating the industry’s global, financial support for this pre-competitive agricultural research and development effort. His communications and fundraising career has been focused on removing barriers to human potential and providing the tools people need to achieve economic stability. Because some of the most vulnerable people on the planet grow one of the most vulnerable crops on the planet, it became clear that agricultural research and development could lift millions out of poverty and could prevent many from falling into it.
In his keynote presentation, Boosting Farm Profitability at a Time of Record Low Prices, Greg talks about global coffee prices, which are at their lowest levels in more than a decade, and how this endangers coffee producers and entire origins. At current price and productivity levels, many coffee grower incomes do not meet their basic needs. While most attention has been focused on price mechanisms and premiums, the best lever for improving farm profitability is to increase yields, quality and farming profitability. In this lecture you will learn how F1 hybrids, a new class of coffee variety, and globally oriented profitability research will empower producers with the tools they need to be resilient in down markets, and highly profitable in up markets. Tickets can be accessed through the link in our bio
Dr. Anders Nielsen is a researcher at the Centre for Ecological and Evolutionary Synthesis at the Department of Biosciences at the University of Oslo. For many years his research has centred on questions related to plant-pollinator interactions, i.e. how insects contribute to plant reproduction. Although he started out working mostly in wild ecosystems he has, over the last years, also done research on crop pollination, both in Norway and abroad. He finds the interaction between agriculture and biodiversity particularly intriguing as pollination, an ecosystem service, might benefit production and thereby give strong arguments for biodiversity conservation in agricultural settings. Climate change has the potential to affect plant-pollinator interactions in subtle ways both in natural and agricultural settings. Coffee is a valuable commodity especially in third world countries where it contributes to local economies and can have huge impacts on the livelihood of local people. Since bees pollinate coffee, local biodiversity can also contribute to improving yields. Anders’ research is about better understanding what factors affect coffee pollination, what agricultural practices that might harm or benefit pollinator communities, and to what extent pollination is limiting coffee yields in different areas.
His Nordic Roaster Forum presentation is “Coffee Pollination – How Biodiversity Might Benefit Coffee Yields”: Plant-pollinator interactions are ubiquitous in nature, as almost 90% of all flowering plants to some degree benefit from pollinators. Over the last years the positive effects of pollinators also to a huge variety of crops has also become evident. Coffee is an insect pollinated plant where Coffea canephora (Robusta) is 100% dependent on pollination for fruit production, while studies have shown that Coffea arabica (Highland coffee) have a yield decrease of 15% to 50% when bees are prevented from visiting their flowers. Through my work on crop pollination in Tanzania, I have learned that there is a strong focus on irrigation, fertilizer application and pesticide use among farmers, to improve yields. However, we have found that the potential for increasing...
Benjamin Myers is a graduate of UC Berkeley where he studied Philosophy and Systems Ecology. After graduating Berkeley, Ben spent two years working in rural Russia at an Agricultural Technical College through the Peace Corps. In 2005, in conjunction with the UGA Institute of Ecology, Benjamin founded a coffee business called 1000 Faces Coffee. A self-created first coffee job, he worked on a forward thinking agroforestry project in the Choco-Andean Corridor in Northern Ecuador by providing a direct trade partner for the shade grown specialty coffee the growers produced. Since 2014, Ben has served as the President of the Chain Collaborative. He is a US based consultant with 49th Parallel Coffee Roasters and also works as the Growers Program Manager with Frinj Coffee. Benjamin has enjoyed collaborations with: The Land Institute, the World Institute of Slowness, Roast Magazine, and The Coffee Quality Institute during his time in the coffee industry.
Benjamin’s presentation is about Frinj Coffee’s creation of a new coffee producing region in California. Theirs is a farmer-first approach and utilizes new plant material in collaboration with UC Davis & Front Range Biosciences. The Frinj Coffee project seeks to build a coffee future in relationship with climate change. With 40 farms, Frinj has moved from developing one plant to developing an industry. As the Growers Program Manager, Benjamin’s role is to help develop Frinj’s new farms.
In creating a new coffee origin, Frinj is collaborating with a cross section of industries to unlock new potentialities. At 18 degrees north of the tropics, in the middle of a coastline riddled with renowned agricultural universities, technology hubs, and our wine industry. These outside perspectives have shaped Frinj’s approach to coffee.
Tickets can be accessed through the link in our bio
Eva Eriksson has worked for the Swedish coffee roaster Löfbergs for more than 30 years. She is now the Quality and Sustainability Director, a position where she oversees both taste and quality, and takes responsibility for the people and environments where Löfbergs does its sourcing and production.
During her years at Löfbergs, the company has become one of the world’s largest suppliers of organic and Fairtrade labelled coffee and has invited more than 75,000 small-scale coffee farmers to its development projects. Back home, Löfbergs has constantly reduced its climate impact despite increasing its production and it has also been a frontrunner within the area of packaging waste management. Löfbergs was the first coffee business in Europe to remove aluminium from its packaging 25 years ago and has now started to phase out fossil plastics, replacing it with plastic from renewable sources.
Eva is still cupping coffee daily at Löfbergs as she has always been doing over the years. She has cupped approximately 500,000 cups in total and still enjoys every sip.
The working title for her coming lecture is “Responsibility from bean to cup”. More info to come…
Gerardo Anzaldúa (R) is a Fellow at the Ecologic Institute in Berlin. He leads the institute’s consultancy work on business development and open innovation, supporting environmental technology firms on product- and business strategy development. On the research front, he investigates the social and economic aspects of European water policy and the operationalization of the ecosystem services approach. As co-founder of coffee, metrics and analytics, Gerardo has contributed to the design of the spin-off’s operational processes, market research and business strategy development. Francisco (L) has been team manager of a bioanalytics and spectroscopy unit within the group of Prof. Dr. Peter Hildebrandt at the Technische Universiät Berlin. He is also an experienced bio-data and machine learning scientist. For more than three years he has been working in understanding structure and degradation mechanisms in coffee and coffee by-products. As cofounder of coma, he has developed the scientific and technological approach for preventing aroma and flavor aging as well as building up and foster the spinoffs international network (specialty-coffee farmers, scientists, exporters, importers, traders, roasters and coffee shops). Even when stored under adequate conditions, aging of green coffee results in the decline of its original quality. For producers, exporters, importers and traders of specialty coffee this can represent significant losses, given the close price-cupping score interrelation. General knowledge within the coffee community indicates that the rate at which this negative progression occurs differs among varieties and processing methods. To explore and address this, a spin-off from the TU Berlin called coffee, metrics & analytics (coma) developed a novel pressure treatment to preserve flavor and aromatic compounds over longer periods. In 2018 coma kicked off an experiment comparing the rate of decline in the cupping score of samples from two lots: a Tanzanian fully washed Kent variety and an Ethiopian Heirloom natural...
Milda Rosenberg is a researcher at the University of Oslo, studying climate change adaptation in coffee. People with a vision others call unrealistic fascinate Milda, which is why her research follows them through the process of turning their vision into reality against all odds. Milda approaches climate change as one of the many issues stakeholders deal with, and facilitates a change process that incorporates sustainability as one of the key agendas. She thrives on harnessing the potential of human capacity to change. The goal is to make change an efficient and creative process. . The title of Milda’s upcoming presentation at #nordicroasterforum2019 is “What is my role in climate change adaptation in coffee?” . Tickets can be access through the link in our bio 🎟☕️🌱✨
Simo Kristidhi has been a roaster at Solberg & Hansen since 2004, taking on the position of Head Roaster in 2008. During his 16 years of roasting at S&H, Simo says he has had the opportunity to work with some of the world's greatest coffee professionals. Something that motivated him to enter the World Coffee Roasting Challenge in Vienna in 2012, which he won. The WCRC was a precursor to the World Roasting Championship.
After this competition, Simo was determined to organise the first ever Norwegian Roasting Championship to both highlight the roasting profession and showcase the science behind it. Six years on, the competition has 25 participating countries, each winner becoming an ambassador for the coffee roasting profession. In Simo’s opinion, interest in roasting, and the level of skill behind it has never been as high as it is now, in part due to the attention roasters receive through competition.
Simo is the current champion of the Norwegian Roasting Championship—a title he has held since 2017. In addition to his top-place win in Vienna in 2012, he placed 8th and 6th at the World Roasting Championships in 2017 & 2018, respectively.
His presentation at Nordic Roaster Forum is about his experiences as a roaster competitor, “Thoughts and Strategies Prior to Roasting Competitions”. To Simo, participating in competitions is many things: a great way for roasters to calibrate themselves and sharpen their skills, a means to gain more roasting experience and knowledge, as well as create great (lifelong) friendships amongst peers. .... Tickets available through the link in our bio. #nordicroasterforum2019
Call for Abstracts: Nordic Roaster Forum 2019, October 3-5, Oslo
This year's Nordic Roaster Forum theme comes off the heels of 2018's forum on sustainability. As we learned, sustainability is a wide ranging and complex topic with far-reaching consequences. Each of us are contemplating what we can do to minimize our impact on the environment, while simultaneously creating more sustainable models for running our coffee businesses.
The objective for this year's forum is to explore 'climate change adaptation in coffee'. How are coffee professionals across the coffee supply chain addressing and tackling climate change? If you are someone that has a working approach to, or you are researching this topic, we would love to hear from you.
Please submit a 250-500 word abstract for a 30-minute oral presentation about your work on climate change adaptation in coffee. Send your submission to firstname.lastname@example.org by April 30th, 2019.
In line with this year's forum theme, the Nordic Roaster Competition coffees will be leaf rust resistant hybrid cultivars. We are very much looking forward to both cupping the competitors' roast approaches to these cultivars, along with discussing our respective perceptions about the quality and cup profiles of hybrids. #nordicroasterforum2019#coffeehybrids#sustainability#specialtycoffee
Margaret from Lallemand, a yeast producer, speaking about their entry into the coffee world (they have a long history working with beer, wine, food) and how controlled/inoculated fermentation can benefit Coffee quality. We are about to cup some early trials from production sites in East Africa and Central America to taste what kind of impacts controlled fermentation have #nordicroasterforum2018
The results from the 1st round of cupping at this years Nordic Roaster Competition. This was a round where the 10 competing roasters submitted a Pacamara coffee of their choice. The coffees were then coded and tasted in a blind tasting by all the attendees at this years @nordicroasterforum . Tomorrow we will be tasting the compulsory coffee category where all 10 roasters roasted the same coffee on their own equipment. The roaster with the highest average score after the 2 rounds are over will be awarded the 2018 nordic roaster trophy and title. #nordicroasterforum2018#nordicroastercompetition2018#Repost@timwendelboe with @get_repost
Marit, Ben and Tim discussing what the process has been like to both move the location of @timwendelboe roastery, and switching to a new roaster (@loringroasters). These changes have meant having to rethink their entire approach to coffee: from roasting down to brewing recipes. #nordicroasterforum2018
Geoff from @ikawacoffee leading a workshop on sample evaluation. What are roasters’ approaches to roasting samples and what are these recipes based on? Sample evaluation make or break purchasing decisions. Given how important sample roasts are to our businesses, Ikawa would like us to evaluate and rethink why we approach sample roasting the way we do. #nordicroasterforum2018#ikawaroaster
@belcogreenco has always been a great friend and long-time sponsor for NRF’s roasting competition. This year they’ve chosen a honey-processed Maracaturra from Olman Valladarez’s Buenos Aires Farm in Nicaragua. The coffees have already been sent out to the 10 competitors and to spice things up for this year, we are excited to announce that Olman has offered to pay for the winning roaster to visit him in Nicaragua during the next harvest. Join us in a few weeks to see who the lucky winner is! #Nordicroasterforum2018 - http://nordicroasterforum.com/ - To buy tickets: http://nordicbaristacup.com/products-page/
Prior to the main #Nordicroasterforum2018 event is a workshop day being held @timwendelboe roastery. Geoff Woodley @ikawacoffee will kick things off with a workshop on sample evaluation and how coffee professionals actually go about it. Sample evaluation is a critical step for business–both for those that are producing and selling coffee, and for those that are purchasing. Often underestimated, sample evaluation is a fascinating slice in time when a coffee is most vulnerable, and often misjudged. Like the Olympics or Iron Chef (or Great British Bake Off), the circumstances on the day can make or break its reputation. However, the process should be fair, the refs unbiased, and each coffee should have an equal shot at showing what it's all about.
While the workshop is already SOLD OUT, you can still sign up for the main event (link in bio) 🙌🏼.
Attention Nordic Roasters & Cuppers, this year's Nordic Roaster Forum will be taking place again one month from now, from 20-22 September here in Oslo, Norway. In case you haven't heard of this before, our vision is: “to create an environment in which knowledge about coffee and its sphere can be obtained”. And our main purpose is to create a space where people can meet, bond and achieve further knowledge. “Be together, act together, learn together”, as we like to say. If you would like more information on this event, and how you can attend/participate, see official website link below:
To buy tickets: http://nordicbaristacup.com/products-page/
Chris Hallien has worked in specialty coffee since 2000. His experience includes green buying through to roasting and detailed research and analytics in areas like chemical, sensory & quality analysis. Chris has held roastery production roles in companies like Intelligentsia Coffee and product development roles in companies like Mars and Kraft. His work at origin includes Latin America & East Africa with a focus on farm-level practices. . In his coming #Nordicroasterforum2018 presentation “More or Less: Balancing Effort and Elegance in Coffee Roasting Operations”, Chris will explore various concepts for improving workflows and efficiencies that can support sustainable growth in coffee companies of all types and sizes. . Chris has worked with several companies to help reduce operational complexity. This has resulted in improved transparency throughout the supply chain, enriched relationships with suppliers and customers, provided more consistent quality in finished products and critically, reduced both waste and energy consumption. . Head to our website (link in bio) for more info about Chris and his presentation and to secure your ticket!
Rounding out our speaker lineup this year is Tyler Youngblood. Tyler and his partners started @azaharcoffee, a Colombian exporter that also roasts and serves specialty coffee at its own cafés in Bogotá, while on a road trip through South America in 2010. They currently work with some of the world’s leading specialty roasters and importers under a model of transparency that takes quality and farmers’ cost of production into account rather than the “C” price. . In addition to letting us know how he got involved in coffee in Colombia in the first place and what it’s like to export from there under a transparent model, Tyler’s presentation, “Why Transparency Is Good For Business: A Sustainable Coffee Buyer’s Guide” is about creating a coffee buyer’s guide for professionals interested in paying sustainable prices. As we all know that the future of small-scale coffee farming is in jeopardy, his company is making this a priority. By understanding farmers’ costs of production on a regional basis and placing them into the context of their local economies, he believes that we can collaboratively produce minimum prices for our industry’s companies to respect — in the process inviting consumers to support the ones that do. . Head to our website (link in bio) for more info about Tyler and his presentation and to secure your ticket!
Gail Hochachka has spent 17 years working with non-profit organizations in sustainable development in Africa, Latin America and North America on diverse themes such as rainforest conservation, community development, women’s empowerment, sustainability leadership, global value chains, and climate resilience. . In her upcoming #Nordicroasterforum2018 presentation: “The orchestra plays as the Titanic sinks: How a technical approach to climate change adaptation is necessary but insufficient,” Gail will talk about technical adaptation to climate change as having been referred to as “necessary but insufficient”. To assume a technical solution is possible belies the full complexity of the issue. In this talk, Gail will take a deep look at this, with some preliminary research from the coffee growing regions of Guatemala as an example. . While often the metaphor of the orchestra playing on the deck of the Titanic is given to get people to look at the bigger picture of the issue at hand; here she is suggesting we need both—some beautiful music that attends to our immediate state of vulnerability, as well as a bigger-picture view of the whole of transformation that is needed. . Head to our website (link in bio) for more info about Gail and her presentation and to secure your ticket!
Margaret Fundira is Product Manager: Coffee & Cocoa at Lallemand. Previously she served as Director of Biotechnologies at Anchor Yeast (a subsidiary of Lallemand). Margaret has a Masters in both Microbiology and in Business Administration. . Her #Nordicroasterforum2018 presentation is titled “Coffee fermentation: a small step in the process, great for coffee quality” where she will clarify on what actually takes place during coffee fermentation, which is often understood as simply biochemical reactions leading to the removal of the mucilage from the bean. In fact, lots of microorganisms are present at this step of the coffee process and can be involved for good or for bad… Indigenous flora can be diverse and some microorganisms can play an important role on the demucilagination but can also affect the final quality of the product. . . . . . Head to our website (link in bio) for more info about Margaret and her presentation and to secure your ticket!
Marjorie Canjura is a coffee professional born and raised in El Salvador. She is currently working as a quality advisor for Belco, assisting farmers, millers and cooperatives to improve quality throughout all the steps within the coffee production and processing chains. . Her #Nordicroasterforum2018 presentation, The Power of Innovation at Origin, will be based on her combined experiences working with green coffee sourcing and technical advising to Belco’s coffee suppliers at origin. . . . . . Head to our website (link in bio) for more info about Marjorie and to secure your ticket!
In the past several years, in addition to running his well-known and acclaimed roastery and espresso bar in Oslo, Norway, Tim Wendelboe has been working on his own coffee farm, Finca el Suelo in Colombia, where he uses his knowledge in soil biology to grow coffee free from pesticides and mineral fertilizers. He will join us at #Nordicroasterforum2018 and give an update on how Finca el Suelo has developed in the time since his #Nordicroasterforum2017 presentation about the farm. . . . . . Head to our website (link in bio) for more info about Tim and to secure your ticket!
Gilberto Baroana is a fourth-generation coffee farmer from El Salvador, who also works as a green coffee buyer, miller and exporter. In Gilberto’s upcoming #Nordicroasterforum2018 presentation, he will talk about the past eight years of his experiments with different processing methods (honeys, washed, and naturals), and how they have improved his coffees’ cup quality. This year, his lots won five of COE El Salvador’s 2018 places. One of them paced in the top-10 and was one of his experimental processing lots. . . . . . Head to our website (link in bio) for more info about Gilberto and to secure your ticket!
Happy Monday! We are pleased to announce Fabiana Carvahlo as a speaker at #Nordicroasterforum2018. Fabiana is a Brazilian neuroscientist who studies the interplay between genes and environment in shaping cognition and emotion. In relation to specialty coffee, her studies show how extrinsic factors, such as a cup’s shape, affects flavour perception. . . . . Head to our website (link in bio) for more info about Fabiana and to secure your ticket!
Next up on the #Nordicroasterforum2018 program is Tymika Lawrence, who has worked in coffee since late 2010, starting as a barista who didn't know very much about coffee (and pretty much just wanted a job with better hours than bartending). She was able to take courses at Counter Culture Coffee in her first month at that cafe, and that ignited in her a serious love of coffee. Over the next 6 years she would go on to work for Stumptown Coffee Roasters, and Counter Cutlure Coffee in New York City, where she learned and honed her skills in resource management, training, and education. Tymika currently works in sales for Genuine Origin, an importer that works with roasters and producers outside of the traditional supply chain model. . . Head to our website (link in bio) for more info about Tymika and to secure your ticket!