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The traditional view of small holder farmers is that their households behave as one unit and that everyone has say in production, income, etc. The reality is that households are composed of individuals with different risk, profiles, access and opportunities. When we do not take these differences into consideration, in regards to the supply chain,

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When we talk about measurement, we recognize that there is a lot of data. Earth’s careful and specific trajectory illustrates measurement’s finite edge. Varying one-ninth of an inch every 18 miles, the planet sustains a living temperature. Daniele’s five key principles keep the coffee industry on a trajectory similar to that of Earth’s orbit in

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“I hope to inspire new discussion about old paradigms.” So began Dr. Borem in a talk that challenged specialty coffee leaders to rethink assumptions about wet and dry-processed coffee. Natural coffees are often perceived to be of lower quality and lesser consistency than wet processed coffees. Flavio explains that the most important factor in any

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The future of the coffee industry depends on being able to breed the next generation of coffees that are both climate tolerant and have all of the beautiful flavors and aromas we know are possible in specialty. In order for coffee breeding programs to succeed, the industry needs a universal vocabulary of flavor that is

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It’s a simple question: Does a farmer choose to plant the caturra variety or castillo? To answer this question, Sheridan begins by comparing the controversy to the 1997 film “Men With Guns.” He recognizes the farms involved in making decisions on which cultivar to use we were persuaded with guns, but varietal opinions; they were

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There are many factors that impact how consumers experience coffee. Dr. Britta Folmer from Nespresso and her team set out to find out how the amount of crema in coffee would affect the overall sensory experience. In this talk from Symposium 2014, Dr. Folmer discusses a study that was developed to evaluate coffee samples that

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Anna Kharbas

Anna Kharbas, manager of specialty and wholesale for Straus Family Creamery, addressed the fundamental question of this session: Should milk really matter to the coffee industry? Kharbas began her answer by speaking to something dear to the specialty coffee heart, namely, a value we share that in Greek, is called “meraki”: the soul, creativity or

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Dr. Thomas Huppert, principal scientist, NIZO Food Research, gives an extremely in-depth and highly technical talk on the chemistry and mechanics of milk foam, a vital part of our industry. The art of introducing air into dairy products has a long history, from holes in swiss cheese created by bacterial fermentation, to aerosol whipped cream.

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Vida Asrina

Vida Asrina, co-founder of social enterprise the Kupi Culture Project in Banda Aceh on the island of Sumatra, gives us an insider’s view on the past half-century of coffee culture in her country. Vida details a surprising resurgence of coffee culture, which came as a side effect of a global-scale tragedy: the 2004 tsunami. Tents,

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Dr. Helene Hopfer wants to know who decides what “good” wine is. Is it the wine marketers that entice us with beautifully designed labels, the wine gurus that help us feel like experts for choosing a wine that they describe as “intellectually satisfying,” or is it more simple than that? To find out, a Descriptive

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